Homemade popcorn is better than anything you can toss in your microwave. Plus commercial microwave popcorn has FAR too many ingredients that don’t seem to belong in popcorn (note, I’m fine with the vile chemicals in the movie theater stuff because that is at least delicious). Not that you can’t just make good homemade popcorn in your microwave (http://dinersjournal.blogs.nytimes.com/2008/05/06/microwave-popcorn-minus-the-ripoff/), but there are better ways my friends, better ways. Ways that yield totally un-greasy but super flavorful popcorn (because the cooking fat has so much flavor there’s no need to add butter at the end). Pull out a pot. Heat some duck fat in it (or bacon grease). Throw in a couple springs of rosemary and some salt and pepper. Drop in a kernel to make sure the fat is hot enough to pop the corn and then add enough popcorn to cover the bottom of the pan in a single layer. Wait five minutes (shake the pot occasionally). Add a little more fine sea salt before serving. Thank me. Enjoy.