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I put this post up on Jeff's forum. It was off-topic and got zero response. I'm curious if anyone does it this way.

I may be the last one to learn this. Recently, my brother-in-law told me that he pops corn in a microwave with a 2-3 tbl's. of water. I thought he was kidding, but he wasn't. I decided to try it, using my microwave popper (sort of an inverted dome with a transparent lid). Added 1/8 tsp. salt to the water. then 1/3 cup popcorn. Takes a bit longer to pop, four-five minutes depending on how much water. Sounded completely counter-intuitive to me. I half-expected the stuff to be soggy, but it was terrific. Fluffy, very few old maids, salt evenly distributed in the end product, and the popper was free of the "baked on" detritus that's always on the popper the way I've done it before. Add more, less, or no salt to taste. As to nutrition, I recently read, probably somewhere on McD forums, that popcorn is the most healthful snack goin'. "good eatin," Don

I'll have to try this, sounds good, I'd like to try it with chili powder, and cumin/ blk pepper

Lots of possibilities. Good idea.

One thing I noticed gunnergirl. The container get a good deal hotter this way, I suppose due to the steam. Use a bit of extra care when you handle it.

Where can I get a microwave popcorn popper?

I got mine at Wal-Mart.Love it. RAS

Don, thanks for the tip! I have really missed popcorn. Will start looking for a popper!

I take it the kernels start out just sitting in the water? Wonder how to maneuver this with something more bulky and absorbant like nutritional yeast which I love on popcorn. Maybe just have to add that after with a spritz of water to make it stick?