Do you like popcorn?

[madmmac]

You can just put some popcorn in a plain brown paper bag, roll the top closed and put it in the microwave. Set it on high and wait till the popping slows down to a crawl. Zero oil. That's my wife's "healthy" way.

I'm on the stove, on high heat with oil and the lid cracked a bit to let the steam out.

[PetrolBlueSC]

We eat lots of popcorn. But no long buy popcorn at the grocery store. First saw Amish popcorn at an Ace Hardware store, but since the hardware store went out of business, I have been ordering online direct from Amish County Popcorn. Would be too expensive to ship, but they offer US Post Office Priority Mail Flat Rate shipping, making it reasonable.

Amish Country Popcorn | Berne Indiana | Popcorn Salt

We just use fine grained salt and no other flavors. Rarely do we add butter.


While the risk to consumers is very small, workers in microwave popcorn plants have suffered lung damage and some have died from diacetyl exposure.

Is microwave popcorn toxic? | HowStuffWorks

[javadog]

Originally Posted by madmmac

You can just put some popcorn in a plain brown paper bag, roll the top closed and put it in the microwave. Set it on high and wait till the bag catches on fire. Zero oil. That's my wife's "healthy" way.

THAT'S MY EXPERIENCE, MORE OFTEN THAN NOT.

For one serving ():

I use a large, wide (12"+) pasta pot. I heat about 3 TB of olive oil, seasoned with a slightly heaping 1/2 teaspoon of fine salt, with a few kernels in it. When the kernels pop, I add a heaping 1/3 cup of smallish white corn kernels and turn off the heat. When the first of those pops, on goes the heat on high. I cover the pot with a mesh screen to let any steam out. I shake the pot occasionally while popping. When the popping slows down, in goes 1 or 2 TB of butter and I use a large spoon to move the popcorn around in the pan, to keep it from burning and to mix the butter as it melts. Immediately into a bowl, eat in a couple minutes after the residual steam is essentially gone.

JR

[Vipergrün]

Yes, make it in a large, heavy pot on the gas stove top. Drizzle with real butter and sea salt.

[javadog]

If you add the salt to the oil, instead of salting the popcorn after it is popped, you'll get a more even distribution of salt. Using really fine salt grains helps too.

JR

[masraum]

Originally Posted by madmmac

You can just put some popcorn in a plain brown paper bag, roll the top closed and put it in the microwave. Set it on high and wait till the popping slows down to a crawl. Zero oil. That's my wife's "healthy" way.

I'm on the stove, on high heat with oil and the lid cracked a bit to let the steam out.

I tried that, didn't work for crap for me.

[masraum]

Originally Posted by javadog

If you add the salt to the oil, instead of salting the popcorn after it is popped, you'll get a more even distribution of salt. Using really fine salt grains helps too.

JR

You can put regular salt in a blender, and that'll make it really fine grained. Cheaper than buying another kind of salt.

[wdfifteen]

Apropos of nothing really, Mrs WD and I drove through popcorn country on our way to Chicago this afternoon. Acres and acres of popcorn still in the field.

[stuttgart46]

Steve, not sure what side of town you're on but Boondoggles in Clear Lake has the best popcorn I've found in Houston.

[Nick Triesch]

I am popcorn crazy. Just use a large pot with good lid. Poor in vegetable oil then lone even layer of quality popcorn. Cook on high heat. When popping is very slow, I poor into a large bowl. then one half cube of real butter and salt goes in. Then finally I stir the popcorn so the butter and salt gets from top to bottom. Canola oil tastes heavy so I don't use it. Popcorn is supposed to be bad for you.

[masraum]

Originally Posted by stuttgart46

Steve, not sure what side of town you're on but Boondoggles in Clear Lake has the best popcorn I've found in Houston.

I used to live in Friendswood, but live in town now. I still get down that way from time to time. I'll have to check it out sometime. Thanks

[masraum]

Originally Posted by Nick Triesch

I am popcorn crazy. Just use a large pot with good lid. Poor in vegetable oil then lone even layer of quality popcorn. Cook on high heat. When popping is very slow, I poor into a large bowl. then one half cube of real butter and salt goes in. Then finally I stir the popcorn so the butter and salt gets from top to bottom. Canola oil tastes heavy so I don't use it. Popcorn is supposed to be bad for you.

I think I remember hearing that walnut oil was good to use according to Alton Brown from good eats

[stomachmonkey]

Originally Posted by madmmac

You can just put some popcorn in a plain brown paper bag, roll the top closed and put it in the microwave. Set it on high and wait till the popping slows down to a crawl. Zero oil. That's my wife's "healthy" way.

I'm on the stove, on high heat with oil and the lid cracked a bit to let the steam out.

Thats what we do.

Better for you than the packaged crap.

Only thing I hate about popcorn is the shell can slide unnoticed between your tooth and gum and cause an abscess.

BTDTGTS

[stomachmonkey]

Originally Posted by masraum

You can put regular salt in a blender, and that'll make it really fine grained. Cheaper than buying another kind of salt.

Slight hijack.

My buddy across the street smokes salt for use with Margaritas.

As in he puts some in the smoker whenever he's got something going.

[tevake]

Smoked salt, what a good idea!
My flavoring for popcorn heads in a different direction.

Definitely prefer making it on the stovetop. Hadn't thought of seasoning the oil, will have to try that.

Once done, I like to sprinkle on some Tamari or soy sauce, the dust with nutritional yeast flakes. A little messy to eat, but so yum .

Cheers Richard

[javadog]

I used to have some smoked sea salt. I couldn't stand it. Ruined the taste of everything I put it on.

JR

[Oh Haha]

Originally Posted by javadog

If you add the salt to the oil, instead of salting the popcorn after it is popped, you'll get a more even distribution of salt. Using really fine salt grains helps too.

JR

That's just what we do at the school. Oil in the kettle then the salt seasoning then add kernels.

[stuttgart46]

Originally Posted by masraum

I used to live in Friendswood, but live in town now. I still get down that way from time to time. I'll have to check it out sometime. Thanks

Steve,

I live in Midtown now. Hit me up if you want to grab a drink sometime.

Chad

[notfarnow]

Whirley Pop!



I love these things... fast and easy. Use mine 2-3 times a week.

Grinding the salt is a great idea! I have a coffee grinder that I never use so I was going to give it away. Not now!

[rusnak]

Every year, we put on a rather large pumpkin patch, and one of the items we sell is a so-called "Indian Corn", or a dried variagated corn still on the cob. People put them out as decorations. Also, we found out that birds love them and we need to put them away at night.

The corn that becomes damaged make good popcorn. We put them in a bag and microwave them, producing popcorn off the cob, so to speak. It entertains the crew, if nothing else.