Who doesn't love popcorn? I want to know how you make and eat yours. Usually, I make popcorn in a kettle with coconut oil. After that, options are wide open. I almost always butter and salt mine as a base. Last night, I added Tajin. IMG_3139 by Hanzo posted Mar 26, 2023 at 10:42 IMG_3143 by Hanzo posted Mar 26, 2023 at 10:42 In the past, I have made a spicy popcorn with chili pepper, cumin and turmeric on the base of butter and salt. Also topped it the local way with furikake and arare. I really like it topped with taegu. Anyway, you get the idea. All kinds of ways to enjoy it. What are your favorite ways?
I grow popcorn and keep it it the freezer, take it out pop it on the stove small amount of corn oil salt to taste and melted butter.
I used to pop it every night. Orville Redenbacher popping oil in a pot with a Pyrex lid. I knew just how much corn to add to get the lid to just lift up as the last kernel popped, and just how to manage the stove to not burn it. Had to dump it into a big mixing bowl to shake it around with some theater butter salt. My diet changed and I haven't made it in years.
Try butter and regular parmesan shaker cheese that you put on pizza or spaghetti for something different. We've also taken the powdered cheese pack from Mac n cheese and sprinkled it on to make cheese popcorn. We learned this last century before they made all the off the shelf, custom flavor shakers. Now my favorite flavors are butter, extra butter, theater butter, extreme butter and Holy Crap that's a lot of butter. Usually with too much salt. And a half a roll of paper towels to wipe away the minute traces of butter and salt off of everything in the immediate area. Lol
Favorite is cooked in a big iron kettle over a wood fire with lard. Then dump into another container, lightly salt and sprinkle well with sugar.
It's a rare treat as I am no longer a carbivore, however my favorite way uses an air popper with melted butter drizzled and mixed as it falls into the bowl, then topped with grated Parmesan cheese and mixed again. @Hanzo 's coconut oil method is intriguing and I bet it would give a softer chewier texture.
Theater popcorn used to be made with coconut oil. Then they said it was bad for you. Now they say it’s good for you. It just tastes good to me.
Natural fats are always healthier than artificial ones. Coconut oil is one of the very best. Since I switched to natural fats and minimal carbs, my blood panels come out perfect. I've also lost weight and my sensitivity to insulin has increased. Most doctors and virtually all dieticians have no knowledge of what food really is and what the body does with it. They will keep pushing the high carb low fat diet forever even though it has created a new normal where people are obese diabetics.
Growing up, I was always my mother's designated popcorn popper. Large saucepan with a lid, splash of oil in the bottom, with, as you said, just enough kernels to fill the pan. I'd swirl it around slowly, until the first kernels popped, then increase the motion, to keep from burning any. Good memory!
I pop it in a pan on the stove in leftover bacon grease. Yeah, I know, probably not healthy, but it sure is good!
