I soak mine in hot salted water for an hour or two. Rinse and pat dry.
Mix with a couple of tablespoons of melted fake-butter (or butter, whatever) and a few shots of worchestershire, then I season them heavily with whatever type of seasonings I feel like that year. It's usually salt, garlic, onion and then...whatever. This year it was Emeril's Essence (because I had it in the house and didn't realize it, therefore I wanted to use it up) with a little extra salt.
at 11:46 AM on Nov. 4, 2009