1. Boil your popcorn kernels for 35-45 minutes. I’d suggest starting with a small batch around a cup.
2. Let the kernels completely dry. It will take at least three hours.
3. Lastly, pop the soaked kernels using your preferred method (microwave, stove, etc.).

By soaking the kernels in water and leaving them to dry, we lower the pressure required to break their hulls. Doing so creates small and crunchier pieces.

Aren’t they just beautiful? If you can handle crunchy food, I can’t suggest them enough as a snack full of fiber.

If you need help, please check out my reference: Popping With Mio - Half-Popped Popcorn. Mio provides all popcorn needs.

Furthermore, I’ve found the soaked kernels to have a significantly reduced shelf life before they begin to mold. So, if– like me–you’re unable to store them safely, use them sooner than later.

If you’d like to learn more about the origin of American Cheese, which isn’t American anyways, I direct you to watch American Cheese Isn’t Cheese by Atomic Frontier. However, I understand if you’ve lost all interest in the product. I certainly have.

The meat industry calls it purge–I find meat juice the more appropriate term. It’s also the same liquid that’s released from the meat while cooking, and we all know it is damn delicious.

My reference also refers to an unjustified taboo against this red water. Both the Torah and Quran of the Jewish and Muslim religions, respectively, have a taboo against blood; however, this technically isn’t blood. And, if it was blood, it originates from the meat, so you’re eating it regardless.

I say that while I have no religious reasons against blood; however, I have nothing else to say. There’s no takeaway here. It’s just trivia to somebody like me.

Perks as follows:

• + No sharp edges to cut you! (The cut edge faces the bottom.)
• + Zero risk of the lid falling into the can!
• + The can opener doesn’t contact your food and therefore requires minimal cleaning.
• + Once removed, there is no lip left in the lid preventing food extraction.
• + The lid can be placed back on the can; though notably without a way to reseal it.

And the meh downsides:

• - Occasionally leaves incredibly tiny threads of metal hanging off the lid or the can.
• - Requires far more turns of the crank to open a can; however, no squeezing force is necessary.

Why would you not want to purchase this can opener? I’d have ten if I had the cash.

Jokes aside, please check out my reference, Technology Connection. Without him, I may have actually purchased a desperately needed can opener, but now the decision paralysis has taken over.

• ^ Egg cartons list sizes like Large, Extra Large, or Jumbo. These refer to the weight of the eggs rather than their size. It’s not as if a giant hen lays them.
• ^ Processed eggs go through washing to remove blemishes; however, this also destroys a protective barrier called the cuticle, thus reducing their self-life and explains why eggs are kept below 45°F or ~7°C.
• ^ The packing date of an egg carton is listed by Julian day, where each number represents a day of the year. (I.e., `1` equals Jan. 1st, and 365 equals Dec. 31st.)

P.S. Please note, though this likely has broader relevance, this information refers to eggs packed in the USA. Eggs are not usually refrigerated outside the USA.

• ^ Cucumbers are definitely a melon.
• ^ Bread crust and melons share a common flavor: cucumber aldehyde.
• ^ Cucumbers contain a poison called cucurbitacin.
• ^ Pickling cucumbers makes them less poisonous.
• ^ Check out these exploding cucumbers (ecballium elaterium). Just click the link.

For the cucumber aficionados out there, I highly suggest looking at my reference in full.

A huge thanks to my references. Without them, I’d be a tad more ignorant. You all have my gratitude:

Furthermore, I’d like to thank the creators of all the artwork utilized: