Q. What brand kernels do you prefer?
Q. How do you like yours? Plain, buttered, with some powdered seasoning like ranch dressing or cheese? Some other way?


I occasionally partake in plain, very lightly salted popcorn to curb hunger or as a snack. Years ago settled on Bob's Red Mill for kernels. Yeah I know, fairly high in carbs but also high in fiber and low in calories.

Damned interwebs popped up with folks discussing white cheddar popcorn. The subject brought back memories from my youth where both Karmelcorn and the cheesy delights were enjoyed. Found folks were using a powdered dairy cheese product that was simply powdered cheese and some disodium phosphate. Best was said to be from Hoosier Hill Farms. I figured WTH and bought some.

Yes, damned good on popcorn although you may need to take some extra steps to ensure it sticks to the kernels. I pop with coconut oil which seems to work well enough in my vintage West Bend Stir Crazy popper. Some advocate adding a touch of butter or even spraying on some EVOO before sprinkling the powdered cheese. Whatever.

As an aside, 1/4 cup (which equals 4 TBSPs) is the same amount of powdered cheese in a box of Kraft or other brand mac & cheese. So this stuff can be used to make that in addition to sprinkling on baked potatoes, asparagus, broccoli, cauliflower, even pretzels... whatever.

Anyhow I just enjoyed some white cheddar popcorn with my Kahlua spiked mid-afternoon coffee. LOL

Not being particularly popcorn picky, I just nuke Orville Redenbacher's.

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You must be retired. LOL {Referring to the OP}

I just nuke it. I like the pop secret caramel, or the movie theater butter.

Pop some Amish Country Popcorn with an air popper, add olive oil to it, then add salt, nutritional yeast protein, and occasionally cayenne pepper.

Their mushroom popcorn is quite good, and if you order a 50 pound bag during one of the regular sales it's very reasonable.

quote:

50 pound bag

Holy shit! That would last me well into the next geological epoch.

quote:

Originally posted by ZSMICHAEL:
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You must be retired. LOL {Referring to the OP}

LOL Of course. I'm a septuagenarian that retired at age 59.

Amish Baby White popcorn using a Whirley Pop.

Sentimental memories of popcorn with my departed dearest sweetie recently drove me to buy a box of premium microwave popcorn. But even popping it in the old microwave in the basement storage room flooded the house with that smell. And I've long-ago stopped popping on the hob in oil, for the same reason. The smell.

But I'll pop at other's houses. And yes, I am an expert.

extra butter, extra salt, nuke it.

I have one of those mini movie house poppers. I use Orville’s with half coconut oil and half popcorn oil. I use Flavical seasoning salt for that movie house flavor.

Try it....
https://www.amazon.com/Gold-Me...c%2Caps%2C225&sr=8-1

Mike

Local brand from next-door Ramsey, Indiana.

I buy a local grocery store’s brand of organic kernels: HEB Central Market. I pop the kernels in organic coconut oil. First I put the desired amount of coconut oil in a glass casserole dish with a cover and nuke it until the oil is melted and hot. I add the desired amount of kernels and let them sit for a minute or two in order to get all the kernels evenly heated. Then I nuke it until they are done popping and add some salt and Parmesan cheese. Growing up my Dad made popcorn with bacon grease and that was the BEST!

Toss that nasty microwave crap in the trash can.

It’s easy to make on the stovetop.

You need:

Good quality popcorn. As mentioned above, Amish is excellent and you can buy smaller bags from Amazon, no need for 50 pounds at a time.

You need Flavacol, also available on Amazon. This is super important!!!

A good quality popcorn oil, such as coconut oil.

A cooking pot with lid, of sufficient size.

Simple, easy peazy, quick, not expensive at all.

If you’ve never made it on the stovetop, there are tons of videos on YouTube.

******* GET SOME FLAVACOL !!!L *******

....

Sorry, the prepackaged microwave stuff I find disgusting. Ever look at the ingredients? Convenient, I guess so. But taste... yuk.

The Flavacol seasoning does indeed taste like the great movie house popcorn of old but it has too much salt for me.

I prefer to pop my own and then add salt and butter. However, I don't think my popping pot is the best for getting good airy popcorn. I think it's holding in too much moisture and my popcorn comes out chewy. I've considered buying a popcorn machine, but that'll probably happen when I build my new house...

Yellow corn orval reddinbacher’s popped in a pan on the stove, seasoned with butter and salt.

I tend to use the Alton Brown recipe which calls for peanut oil. I’ll have to try coconut oil next time.

Sorry. I just get the only absolutely butter-free microwave popcorn on the shelf, whatever brand it is--I don't want ANY butter on my popcorn! I may be the only person in Dallas who prefers it that way, because it is almost impossible to find it. (I don't want any sugar, either.) I do want salt, though. Cheese? I hate all forms of cheese, so no.

There are a couple of brands that offer "natural" popcorn (no butter)--the trick is to find any of them on the shelves, as most stores don't carry them.

I'm too lazy to pop on the stove, and I don't like air-popped, either--salt won't stick to it.

I used to have (more than 20 years ago) an electric popper with a stirrer. I used bacon fat as the oil--smelled yummy when it was popping!

flashguy

I live across the street from the Yooper movie theater. It has a drive thru! When I get the popcorn itch, I cruise the drive thru.