@jmoor783 Yes! That is where I get the Zebra Popcorn. Even though it always tempts me when I pass by the bag, I have the discipline to only eat an ounce of it a day.
There was a 90+yo man at my church; he had popcorn everyday for lunch. Ate a huge breakfast and huge dinner, but lunch was just popcorn. Never told us what spices he used, but it was amazing.
@jonkmyers@jimmyd103, while i agree that mix is awesome, be careful throwing that name around.
lots of brands were using the varietal name “Chicago style”, or “Chicago Mix” turns out there was a small popcorn shop in just across the WI border that had registered that name as a trademark LOOOONG ago, just never had it enforced until recently.
couple of lawsuits later, the little guy won.
now the others have switched to names like “Lakeshore Mix”…
@earlyre Yep. Popcornopolis now has “caramel and cheddar” instead of Chicago style.
I can’t help but think that more companies using the name helps promote the flavor, and that by making other companies use more descriptive terms this little popcorn shop may have shot themselves in the foot.
My popcorn that I make with a large pan, a little canola oil and quality popcorn. I add a little sea salt & a couple tablespoons melted butter. You have to get the pan very hot before adding the popcorn.
I’ve also made kettle corn by adding 1/4 cup raw sugar just as the popcorn really starts to pop & shaking the pan very fast.
Or, go to a drive-in…
I don’t really like popcorn much, but I do enjoy it half-popped. Boil the kernels first for a while, then proceed as per usual on the stovetop. Except, you know, be careful because you’re throwing wet kernels into hot oil. I assume it would still work in one of these contraptions. Nice & crunchy.
In before
THERE SHOULD BE AN ALL OF THE ABOVE
pani puri spice on popcorn is pretty awesome.
Hot buttered popcorn. Use Kerrygold or other higher butterfat cultured cream butter.
But the scouts used to sell a prepopped white chocolate/chocolate mixed popcorn of some kind that was awesome.
While I do love the butter, a little wasabi powder is a nice addition.
Cayenne, cumin, and onion.
@cercopithecoid “Cayenne Cummin” could be a porn star name
@awk who said it’s not
… you can catch me - eh her on friday nights
Light butter with a little salt.
Popcorn is pretty perfect without additives.
Of course, almost anything is good with it…
Like Parmesan-Sriracha.
I am sorry meh. You forced my hand. Yes. The Popcorn Song (1969) Muppets Version.
Popcornopolis Zebra Popcorn
@arieltf had to look it up… must try…
@arieltf Be careful with this stuff, I killed a giant bag of this from Costco in like 3 days…I’m not buying it again; it’s too addictive!
@jmoor783 Yes! That is where I get the Zebra Popcorn. Even though it always tempts me when I pass by the bag, I have the discipline to only eat an ounce of it a day.
Buttered popcorn with garlic and Romano cheese…yummy!!
Cinnamon, from Topsy’s in Kansas City.
@escapecar I came here to say exactly that.
It’s the Paula Deen option!
Chicago style hands down! 50/50 mix of caramel and orange cheddar. Sweet, salty, tangy…delicious!
@jimmyd103 This sounds terrible but is in fact amazing. Popcornopolis got me hooked on this one.
Yuck.
-muppets
/giphy yuck
There was a 90+yo man at my church; he had popcorn everyday for lunch. Ate a huge breakfast and huge dinner, but lunch was just popcorn. Never told us what spices he used, but it was amazing.
Popcorn flavored popcorn is the best usually.
@mtxsound Yes, I like Popcorn flavored popcorn.
I love the moose munch flavored popcorn from Harry &David…all kinds of super yummy there.
My favorite popcorn flavoring is “fuzzy dust”. It’s the house seasoning from fuzz’s taco shop.
@earlyre So, their floor sweepings?
@mcanavino ha ha.
This Stuff.
and if you’ve never been to a Fuzzy’s, Find one, eat the awesomeness. I just wish there was one closer to me than St.Louis.(I’m in OH)
@earlyre Chicago here, so about the same.
@earlyre @mcanavino There are quite a few of them here in the Ft Worth/Dallas area. Used to eat there all the time after Ultimate league.
/giphy ultimate frisbee
I made some with real cinnamon recently, and it was very good. Never thought to try it before, doesn’t sound good.
edit: and by ‘real’ I mean Ceylon.
Chicago mix - caramel and cheese together.
@jonkmyers @jimmyd103, while i agree that mix is awesome, be careful throwing that name around.
lots of brands were using the varietal name “Chicago style”, or “Chicago Mix” turns out there was a small popcorn shop in just across the WI border that had registered that name as a trademark LOOOONG ago, just never had it enforced until recently.
couple of lawsuits later, the little guy won.
now the others have switched to names like “Lakeshore Mix”…
@earlyre Yep. Popcornopolis now has “caramel and cheddar” instead of Chicago style.
I can’t help but think that more companies using the name helps promote the flavor, and that by making other companies use more descriptive terms this little popcorn shop may have shot themselves in the foot.
My popcorn that I make with a large pan, a little canola oil and quality popcorn. I add a little sea salt & a couple tablespoons melted butter. You have to get the pan very hot before adding the popcorn.
I’ve also made kettle corn by adding 1/4 cup raw sugar just as the popcorn really starts to pop & shaking the pan very fast.
Or, go to a drive-in…
I don’t really like popcorn much, but I do enjoy it half-popped. Boil the kernels first for a while, then proceed as per usual on the stovetop. Except, you know, be careful because you’re throwing wet kernels into hot oil. I assume it would still work in one of these contraptions. Nice & crunchy.