SMF

M6Classic wrote:I use Yoder Premium Yellow popping corn ( https://www.yoderpopcorn.com/products/1 ... ium-Yellow ). I pop it in a very big non-stick caldron on the stove top. If you start with too much corn, the caldron will fill and the kernels at the bottom will burn and you will have an abundance of unpopped kernels. One should experiment with how much oil and what type. Mainly I use low grade olive oil or unscented peanut (groundnut) oil that I Get at an Asian market. Sometimes I use coconut oil which keeps well and is solid at room temperature. With college kids and their friends coming and going, we eat a lot of popcorn, I usually buy six three pound bags of Yoders at a time and it lasts about three months at our house.

Nota bene that we don't like buttered popcorn or any greasy or sticky add-on...just salt and maybe spices or herbs. The best variations, however, come from adding to your popping oil. Uses the minimum of aromatic for the maximum and most even distribution of flavor.

A few variations...

Add a few drops of chili oil...also from Asian markets...to the main oil before popping. Spicy Popcorn.

Add about a half cup of sugar to the oil before popping to make Kettle Corn.

Saute crushed fresh garlic in the oil before popping.

My daughter likes to put on just a bit of truffle salt, but she puts truffle salt on lost of things.

I will sometimes add a tablespoon or so of sesame oil (the characteristic aroma of Chinese restaurants) to peanut all. Street Food popcorn

Your choice of herbs, spices, cheese, et cetera to sprinkle on freshly popped corn are endless.

Buzz

ichabod wrote:We have a popcorn popper modeled after the ones at cinemas, only smaller.
Something like this (only not this):

People, in general, appear to like my popcorn quite a bit.
Corn kernels from wherever, I think they're different every time.
I pop it with peanut oil, and then dump melted butter on it in amounts usually carried by oil tankers, and douse it with fine ground salt. I put it in a very large bowl for this, and mix it very thoroughly with a spatula before putting it into serving bowls.
Simple and effective. Probably quite bad for anyone avoiding butter and/or salt though. . .

Squire wrote:Russ that little buggar looks efficient, would like to hear about how well it works.

brothers wrote:I'd like to have one of those. I'm wondering if the same design in microwave-friendly plastic or other non-metallic substance would work exactly the same as on the stove-top.

GA Russell wrote:Here's something I've never heard of before, but may be old news to all of you culinary sophisticates.

It's faux popcorn. It looks like popcorn, but it's not corn. It's sorghum grain.

Has anybody had this?

http://www.amazon.com/Popping-Sorghum-G ... B0058HB4RI

By the way, everything that I ordered has arrived, but I've decided to wait till Easter to give it all a try.