Given the background description of some cooking related query, summarize the question into a title
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Question: I have a popcorn machine that produces popcorn without using fat. It basically blows hot air over the kernels, and after 2 minutes they start popping.You're not supposed to add any flavoring agent (salt, sugar, ...) in the machines as it's not made for that. So when I want to add flavor, I spray water onto the popcorn right after it has popped, and then scatter the flavoring agent. This works relatively well.The downside: the popcorn can become damp (I solve this by leaving the machine on, which blows hot air over the popcorn)you can waste some flavoring agent (not all of it sticks to the popcorn, some of it falls on the bottom of the bowl)The upside:no fat used, healthier and your fingers will be less "greasy"Any other ideas how to flavor your popcorn using no fat or a minimal amount of fat?

Answer: How do I flavor popcorn with a minimal amount of fat?


Question: In many cities in the Venezuelan Andes, there is a traditional beverage with the following preparation:Put a slice/piece of pineapple about two inches per side in a bottle of milk.Put the milk with the pineaple in the refrigerator for about 4 hours.Take the milk, without the pineapple, and shake a little with a spoon to homohenize, then put about 2 oz in a milkshake machine, and shake for about 1 minute puting suggar in the process.Optionaly put some artifitial flavor in the milkshake machine - I'd recomend coconut artifitial flavor. Also you can put in the milkshake machine with the milk, some small pices of ice cubes, this makes the drink a bit more creamy.This is usually a companion for Empanadas or PastelesWhat is the name of this beverage? Is a powder or something else that substitutes the pineapple piece and/or the fermentation process?I googled for something like this with no luck, the closest recipe is the pineapple-coconut milk, but that is not what I'm looking for.

Answer: What is the name of this drink and is there a substitute for the pineapple?


Question: I make a fair amount of homemade pasta (Mostly Tagliatelle or Linguine), and I tend to cook it fresh, rather than drying it and cooking from dry; however, it tends to clump and stick together in the pan when cooking. What can I do to minimise this, and make my homemade pasta behave a little more like store bought fresh pasta?For reference, I'm using a fairly standard recipe of one egg per 100g of 'OO' flour; and I add salt and a little olive oil to the pan when cooking, as well as following all the normal steps that give successful results with store bought pasta - Could it be that I'm not working the dough enough, working it too much, or just down to not using the "correct" type of flour (semolina flour doesn't appear to be available in my area)?

Answer:
Why does my homemade pasta stick to itself whilst cooking?