![]() ![]() SplashData, Inc., the leading provider of mobile productivity software, today announced the release of the Enterprise and Government Edition of its popular SplashID application for securely organizing and managing passwords, user names and other sensitive records. The first time I ate kettle corn was in Telluride, Colorado.Application Enables Corporate Users to Encrypt, Store and Manage Critical Passwords, Account Information and Logins It was at one of the town park concerts, possibly Widespread Panic, the year a monsoon hit about three songs into the first set causing flooding, the ruin of many a Birkenstock, and the cancellation of the show (WP generously entertained everyone with three sets and an encore the following night).Īnyway, the popcorn was awesome - with a perfect sweet and salty crust. I've been tinkering with it at home ever since and have settled on a recipe replicated all over the internets. We've always had a dedicated popcorn pot (we also have an electric popper but I don't care much for the popcorn it produces). I got our present one at Target, I think. It's just a stainless steel stock pot - about 10 quarts. It's way bigger than we need it to be (look for something around 6 quarts if you decide to become a popcorn fanatic like me) but we REALLY like popcorn. I make regular stove top popcorn with just canola oil and a lot of salt (cover the bottom of the pot with oil, add about 1/2 to 3/4 cup of popcorn kernels, pop over medium/medium-high heat, dump into a large serving bowl and douse generously with table salt). Have ready a serving bowl and two oven mitts or potholders. Add the sugar, salt and oil to a large pot (mine is a stainless steel stockpot that is used only for popping corn) and place over medium heat. When the sugar is dissolved (after 2 minutes or so) add the popcorn. When the popcorn begins to pop, begin to shake the pot without stopping until the popping slows (this prevents the sugar from burning). Once the popping has slowed remove from the heat and transfer kettle corn into serving bowl. Quoth Intelligentsia founder Doug Zell, "Drinking our coffee is not like drinking jug wine." #Splashshopper desktop full#Įnjoy! Read Full PostĬhicago's Intelligencia Coffee made news recently when they announced plans to phase out 20-ounce coffee and espresso drinks. My first reaction to the news was the equivalent of a high-five to Zell. Intelligentsia wants to stay classy and leave the Biggie Coffee to Starbucks, Dunkin' Donuts and McDonald’s. ![]() I thought about Intelligentsia’s motive after reading an editorial in the Tribune which bemoaned the decision on grounds that, “You wouldn't like us when we're not caffeinated,” and called for a resurrection of the 20-ounce cup. (Note: Intelligentsia's Zell is of no relation to the Tribune's Zell.) I struggled to see how the news merited an editorial (because it doesn’t). There will always be a market for jug wine, Super Big Gulps, and super-sized, debt-riddled multimedia/entertainment corporations (maybe not the last one). With 7-Eleven and Starbucks both within shooting distance of the Tribune Tower, the editors will have no problem scoring their caffeine fix. While I support Intelligentsia’s move isn’t Zell’s statement an admission that up until now they have been purveyors of jug wine? To distinguish themselves from their competitors they should have eschewed the venti from the start. My children's babysitter had a hard time baking in my house when the kids wanted to make cookies. I had four types of white flour in unmarked containers: all purpose (AP), pastry, cake and bread flour. ![]() I've since labeled them to reduce confusion. It's not necessary for the average home baker to keep four white flours. ![]() In addition to kitchen standard flour - AP - I highly recommend keeping cake flour. ![]()
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