POPCORN UPDATE
PART OF OSCAR PARTY MENU
MELVIN, TO CAROL: I might be the only person on the face of the earth that knows you’re the greatest woman on earth. I might be the only one who appreciates how amazing you are in every single thing that you do, and how you are with Spencer . . . and in every single thought that you have, and how you say what you mean, and how you almost always mean something that’s all about being straight and good.
I think most people miss that about you, and I watch them, wondering how they
can watch youbring their food, and clear their tables and never get that
they just met the greatest woman alive.
And the fact that I get it makes me feel good, about me. ~ As Good as it Gets (1997)
This popcorn thing is fun! Imagine making popcorn for your gathering of film fans; with none of that lingering microwave popcorn odor lingering long after the party is over. What could be more à propos? Making your own flavored popcorn is not only good tasting, it’s intriguing for friends who have never had hand made popcorn prepared for them.
I wanted to see how olive oil would fare and, depending upon the flavor that’s being added, it works quite well. Likewise sesame oil. Flavored oils are a way to impart very delicate flavor — no more than a slight hint, really — so I encourage you to try some variations. These cannot be made in an electric popper that does not use oil. Check out the master preparation and substitute the following flavorings for the Chinese hot oil:
- CHEESE Pop in olive oil add finely grated Reggiano cheese to the popcorn while still in the pan. Sprinkle on top, cover and shake, then toss into a bowl, scraping the pan to collect the bits stuck to the bottom. Reggiano contains salt, so I wouldn’t add any extra. This is a very delicately flavored popcorn, so don’t expect it to be overly cheesy.
- SESAME Pop in sesame oil and eat plain. The sesame oil is flavorful enough to season the popcorn.
- CINNAMON Pop in corn oil, sprinkle with cinnamon & toss. Yes, cinnamon!
- BUTTER Put 1/2 c popcorn in an oven-proof bowl and combine with 1 TBSP softened butter. Cover and pop for three to five minutes until popping stops. You can’t do this in a skillet because the high heat will burn the butter; not a good flavor for popcorn. Besides, it stinks up the place.
I’ve not thought of using cinnamon! I’ll have to try that. Popcorn is such a delicious snack (especially when counting calories — and who doesn’t?).
I hope you have plenty of folks to use as “testers” for your recipes! If I were doing that much cooking, with just Mr. Tucker around, I’d be as big as a house!
This Eclectic Life´s last blog ..Guilt
I hope all my readers are testers, finding foods that work for them. Whole popping corn is a satisfying snack with no downside, and a great lesson on how easy it is to keep the mukhwa out of our food. Giving taste buds a chance to discover delicate flavors without artifice and chemical interference is a key strategy. I’ve been popping it 2T at a time to play around with different oils & spices; try it!
As to the C-word, I encourage its banishment. Eating real food allows us to eat what we want rather than what Big Food has trained our bodies to actively crave. Through unholy amounts of added salt, sugar and fat – which creates addiction – we’re mucking up our own bio-systems. Getting off the Big Food grid allows us to function (eat) properly and process food as our bodies were intended. By eliminating cravings, control is restored and hunger becomes our ally.