ah, popcorn on a stove. I'm not so much a connoisseur as a person who has to make the most out of not much at all. Someone like myself gets tired of ramen after a few weeks, but lately I've been eating Nissin Chow Meins. They're like, 90 cents and come in a handful of interesting flavors. My favorite is teriyaki beef, followed by thai peanut. They are decent by themselves, but adding little things like a drip or two of sesame oil, random sauces I find in the fridge, etc make them almost lunch-menu fare.
As for popcorn, for a while I had a bunch of popcorn because I'd always buy popcorn and forget that I didn't have a microwave. I'd open up the bag with scissors, dump the thing in the pan and set it on low to melt the butter chunks into liquid. Then I'd pretty much do what you did, which was to try to apply even heat to all kernals making sure not to overcook. you don't want the outsides getting hotter than the insides, otherwise the outsides will just get a weak spot or hole burned into them before the insides have a chance to pressurize.
I do from time to time get some salmon from the seafood counter at HT and munch on that. I don't know how to cook it, though, but I don't mind