Don't get me wrong, I like to cook but there are some simple things I've overlooked and not gotten around to doing.
I remember, as a child, w/ adult supervision, holding the jiffy-pop tin over the stove flames until the popping stopped.
Since then it's been all theater corn, microwave, or the pre-popped bags from the store. Take it or leave it.

Now, my mom has some health concerns and the list of approved snacks are nothing to write home about. Home popped corn (not sure what else to call it) was on the list so I grabbed a metal bowl and foil and followed Alton Browns recipe for popcorn.
-1/2 cup kernels
-3Tb oil (I went w/ peanut oil)

After memorizing the recipe, I gave it a try and wow, good stuff.
The corn I tried was the Amish Country brand my local grocery had hidden off to the side of the big name stuff. I can recommend it so far.

Next on the list, I've never made french toast.

Any popcorn nuts have a favorite brand I should consider?

Next time you make popcorn use coconut oil and some of this stuff mixed in the oil when you pop it. It’s the same thing that movie theaters do.

https://www.amazon.com/Gold-Me...g/dp/B004W8LT10?th=1

I use a whirly-pop. It's an aluminum pot with a hand crank that keeps the kernels moving around while popping. It makes great popcorn. I use a dollop of coconut oil and then drizzle with a little melted butter and popcorn salt.

Better yet is this Nutiva buttery flavored coconut oil.

https://www.amazon.com/Nutiva-...ounce/dp/B07D5FHL5W/

Used with Bob's Red Mill here and a vintage West Bend Stir Crazy popper!

Thanks Lg. Farva,
In my research I read that peanut oil was better health wise over coconut oil but maybe in the small amounts/frequency used, coconut oil is fine.
As for your link, I'm not sure that will jive w/ my mom's health issues but I'll look further into it.

Corn popped in a cast iron skillet of leftover bacon grease.

quote:

Originally posted by hudr:
Corn popped in a cast iron skillet of leftover bacon grease.

I'm not trying to kill Mom just yet but that will be my go-to when I need it.

I pop corn in a lidded pot (like my Dad did) using peanut or corn oil and top it with some fresh grated parmesan cheese.

quote:

Originally posted by dsiets:
Next on the list, I've never made french toast.

Try this:

Baked French Toast

1 cup packed brown sugar
1 stick butter
2 T corn syrup
1 loaf French or cinnamon bread (whole)
5 eggs
1½ c milk
1 t vanilla

Spray 9x13 pan. Melt butter, mix in brown sugar & syrup. Slice bread 1" thick. Pour butter mixture into pan, squeeze in the bread. Mix eggs, milk & vanilla in blender & pour over bread. Refrigerate overnight. Bring up to room temperature & bake at 350°F for 30 minutes. Remove from oven & dust w/powdered sugar.

quote:

Originally posted by wxdave:
I use a whirly-pop. It's an aluminum pot with a hand crank that keeps the kernels moving around while popping. It makes great popcorn. I use a dollop of coconut oil and then drizzle with a little melted butter and popcorn salt.

Same here, my whirly pop is a stainless steel version. I had the aluminum one before that.

I by popcorn by the 50lb bag, I have it as a night time snack 3-4 days aweek.

quote:

Originally posted by bald1:
... a vintage West Bend Stir Crazy popper!

Best popcorn popper of all time! Take the lid off the top as the popcorn starts to pop, put 3 pats of butter on it, and the popcorn gets buttered evenly. Put the lid back on and the top becomes a bowl. Genius.

quote:

Originally posted by hudr:
Corn popped in a cast iron skillet of leftover bacon grease.

Bacon fat! To heck with whether it's healthy. It smells good when it's popping.

However, I usually just use the microwave. I buy Orville Redenbacher's "Natural"--I don't like any butter on my popcorn, just some salt.

flashguyh

quote:

Originally posted by flashguy:

quote:

Originally posted by hudr:
Corn popped in a cast iron skillet of leftover bacon grease.

Bacon fat! To heck with whether it's healthy. It smells good when it's popping.

I don't use a cast iron skillet; I use a large pot (covered) on the stove.
But I do mix a spoon full of Bacon fat! into the oil. It adds flavor.
When it's done use popcorn salt. Regular salt doesn't cut it.

quote:

Originally posted by 229DAK:

quote:

Originally posted by dsiets:
Next on the list, I've never made french toast.

Try this:

Baked French Toast

1 cup packed brown sugar
1 stick butter
2 T corn syrup
1 loaf French or cinnamon bread (whole)
5 eggs
1½ c milk
1 t vanilla

Spray 9x13 pan. Melt butter, mix in brown sugar & syrup. Slice bread 1" thick. Pour butter mixture into pan, squeeze in the bread. Mix eggs, milk & vanilla in blender & pour over bread. Refrigerate overnight. Bring up to room temperature & bake at 350°F for 30 minutes. Remove from oven & dust w/powdered sugar.

Speaking of Mom, next week I'm taking her to a cottage to stay w/ my bro. and his two teen boys.
I'll be going there often and cooking for them. I should try this. If I do, I'll let you know because these two nephews are french toast connoisseurs.

Whirley Pop for the win! We love ours, just make sure you get the version with the metal gears. Use popcorn salt (really small crystals). I generally use canola oil (1.5-2tbsp). The popper says 1-3 tbsp I find 1.5 to be the least that works well.

Another vote for Whirley Pop
Wife uses rendered beef fat.

https://www.hsn.com/products/w...581965299401_8160801

My easy french toast recipe: Buy a loaf of Pepperidge Farm Cinnamon Swirl bread. Beat two eggs with 1/4 cup of milk. Dredge the bread in the milk/egg mixture and saute in a little butter until it looks good to you (golden brown-ish). This will make about four slices - scale up as necessary.

Bonus tip: Cook extra, store in a zip top bag in the fridge, and reheat in the toaster. I usually cook the whole loaf and we (four of us) eat it over a couple of days.

Whirley Pop and Amish Country Baby White kernels.

Pick up some Flavacol to sprinkle on your popcorn. Great Stuff.

https://www.amazon.com/Gold-Me...c%2Caps%2C229&sr=8-1

Add a few Tbs of sugar when you drop the popcorn and you’ll get kettle corn. Adjust amount to taste. Better yet is adding a few tsp of your favorite pepper sauce, Texas Pete for example. The steam will take your breath away so be careful for the first couple minutes.