Chemistry 101

This post is too early for this site but I can't help myself. My husband went into the kitchen this evening and melted semi-sweet chocolate, butter and some sugar over a double boiler. How did he know to do that, hmm? And then he started some pop corn in some oil on another burner. When the first three kernels pop (like I taught him) he threw in the rest of the pop corn and went shake! shake! shake! over the open flame. After awhile he poured the chocolate mix in with the popping pop corn...

wha??? took the lid off popping pop corn?

and continued to finish the popping process.

and was confused about the burned chocolate but I'm glad he's willing to risk.

What strikes me is that in todays chemical world he lacks the common knowledge of yesterdays ten year old that would have told him at a gut level that pop corn and chocolate cook at very different temperatures. What cooks one turns the other into the possibility of an inferno or at the very least, simple char.

We don't know these things anymore.

ohai.

ohai. pardon our appearance as we, um, move in and stuff.