LTHForum.com

While the food was great at this 3 star restaurant we will never be invited back.
It is currently Thu May 23, 2013 4:51 am

All times are UTC - 6 hours




Post new topic Reply to topic  [ 90 posts ]  Go to page 1, 2, 3  Next
Author Message
PostPosted: Mon Jul 31, 2006 7:57 am 
Offline

Joined: Sat May 29, 2004 11:17 pm
Posts: 3655
Location: Mount Prospect
Rather than further digress on my Thai food topic, I'll ask for contributions here:

How do you like your popcorn?

Cathy and GWiv are trying to encourage a return to coconut oil and finish with butter.

I'm going to put forth our SOP as a champ: 2/3 corn oil, 1/3 extra-virgin olive oil, 1/2 white kernels (for crunch and flavor), 1/2 yellow (for fluff and bulk), made in a Stir Crazy popper.

_________________
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang


Share on Facebook Share on Twitter
Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 8:05 am 
Offline

Joined: Fri Mar 31, 2006 3:18 pm
Posts: 651
Location: Chicago, North Side
I'm an old fashioned do it on the stove kinda girl.

I just use canola oil, good yellow popcorn (used to love Black Cat popcorn but I haven't seen in for sale in awhile), a good saucepan and some shaking motion. I've never tried any olive oil -- does it have a discernable taste when you use it?

I usually take a half stick of butter and melt it in the pan when I'm done -- pour on top.

I sometimes, if I'm feeling in the mood, will grate some parmigiano on top...

Mmm...popcorn. that sounds fab...

shannon


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 9:23 am 
Offline

Joined: Thu Aug 18, 2005 1:12 pm
Posts: 3122
Location: West Town
Butter + parmagiano-reggiano

or

Butter + Old Bay


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 9:46 am 
Offline

Joined: Fri May 21, 2004 11:42 am
Posts: 5268
Location: Halfway between Taqueria la Oaxaquena and Smoque
Butter (or clarified butter), louisiana hot sauce and popcorn salt.

It's buffalo wing popcorn.

_________________
Ed Fisher
my chicago food photos

RIP LTH.


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 9:59 am 
Offline

Joined: Tue May 25, 2004 10:24 am
Posts: 682
Location: Edgewater
Ideally, white popcorn, but for some reason I couldn't find it for a while

Canola or vegetable oil

A small amount of unsalted butter melted separately

When the popping is done and the butter is melted, I typically add it to the bowl in three steps; after each step I add salt, butter, and the Spice House's powdered cheddar cheese and toss. I've tried parm-reg and it's a little too strong for my popcorn preferences.


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 10:53 am 
Offline
Charter Member

Joined: Sun Feb 22, 2004 1:43 pm
Posts: 1184
Location: South Bend, IN
Goose fat, with a tablespoon of butter, Orville Redenbacher popcorn, Whirlypop popper, light melted butter on top and salt.

Gwiv's Chili Oil to cook popcorn

_________________
Bruce
Plenipotentiary
bruce@bdbbq.com

Raw meat should NOT have an ingredients list!!


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 11:16 am 
Offline

Joined: Tue Jun 01, 2004 11:13 am
Posts: 420
Location: The Island
I like cooking in the Whirlypop with peanut oil with salt in the oil. Often the final product is sufficiently seasoned without more. But I've been known to pour on melted butter and add more salt as well.

Last year I bought some popcorn from a flea market in Gnaw Bone, IN and it was the best I've ever had. Does anyone know if there is a vendor selling home grown popcorn here in Chicago?


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 11:37 am 
Offline

Joined: Tue Jun 01, 2004 1:39 pm
Posts: 2464
I use olive oil and Chesapeake Bay Seasoning (at least until I use the 1# can that I bought in 1985).


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 1:23 pm 
Offline

Joined: Fri Jun 11, 2004 1:54 pm
Posts: 118
This thread just reminded me of something I used to do when I was a kid (10 or so).. I would melt butter for popcorn, and sprinkle in parmesan cheese (the kind in the green can) and it would toast. Then that would be tossed with the popcorn. My brother and sister thought it was gross, but it was fabulous. Now I want to try it with some better cheese!


Top
 Profile  
 
 Post subject:
PostPosted: Mon Jul 31, 2006 9:08 pm 
Offline

Joined: Fri Jul 15, 2005 11:39 am
Posts: 104
Location: NW Burbs
In mid to northern Indiana, there are a lot of popcorn farms, and a lot of pig farms. That of course means, a mixture of butter and bacon fat, on good Indiana popcorn. Try it, you will like it.


Top
 Profile  
 
 Post subject:
PostPosted: Tue Aug 01, 2006 2:34 pm 
Offline

Joined: Fri Jan 14, 2005 4:07 pm
Posts: 813
Location: South 'burbs of Chicago
The Norwood Theatre in Chicago Heights (long gone) used to make their popcorn with coconut oil and finish with butter. We used to go there just for the popcorn and the owner told us many people didn't even show up to go to the movie, just got their popcorn fix and left!

It was the best movie popcorn I ever had.

We rarely make popcorn at home, but when we do it's white popcorn cooked in a little peanut oil, with Jane's Salt or Hot Salt on top (or both). No butter.


Suzy

_________________
" There is more stupidity than hydrogen in the universe, and it has a longer shelf life."
- Frank Zappa


Top
 Profile  
 
 Post subject:
PostPosted: Tue Aug 01, 2006 3:19 pm 
Offline
Lead Moderator

Joined: Sun Feb 22, 2004 10:28 am
Posts: 20806
Location: Highland Park, IL
Hi,

Since this topic reared its head, I have been looking around for how-to make popcorn of the coconut-butter-(palm) oil variety. Instead I find all the reports of how bad it is for you and why. Does anyone know how I could accomplish this? Could I use the solid coconut fat found in cans of Coconut Milk-Cream?

How do I like my popcorn? We have two poppers: a stir crazy and an air popper. If the popcorn is really fresh, then air popping pop corn is ok. If the popcorn is even a tiny rancid/stale, then air popping highlights this. Stir Crazy is our favorite corn popper, we really like the rotating wire evenly rotating the kernels. We are probably on our third one over the years.

Popcorn: my Dad likes white popcorn (or similar) that has a small crunchy kernal. He doesn't like fat, fluffy that yellow popcorn produces. Since he is our lead at making popcorn, we almost always have white. If I make yellow, he still eats it while complaining how white is so much better.

Buttered popcorn is the standard. If I am by myself, then I will sprinkle parmesan along with the butter. My Mom has been known to spray I-Just-Can't-Believe-It's-Butter, which I have checked out to find it passable.

At movie theaters, I tell the guy to fill half way, butter, then fill the remainder and butter again. Why wait for them to do it wrong, when you can easily explain it the first time?

If I don't have to share my popcorn, then I like to experiment with the cheesy-sprinkles some theaters (Buffalo Grove, Wilmette Theater) have on the side.

I have a friend who grew up during the Depression. She never eats popcorn in movies because she never developed the habit. She and her sister were given enough money to enter the movie. When I see a movie with her, then I never get popcorn. When you are popcorn-less and have to listen to everyone around you eating popcorn, it sounds like a plague of insects eating the cash crop.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast


Top
 Profile  
 
 Post subject:
PostPosted: Tue Aug 01, 2006 3:26 pm 
Offline

Joined: Wed Mar 17, 2004 1:07 pm
Posts: 1584
Location: El Pueblo de Nuestra Señora la Reina de los Ángeles de Porciúncula
Cathy2 wrote:
When you are popcorn-less and have to listen to everyone around you eating popcorn, it sounds like a plague of insects eating the cash crop.


HA!!

Now you know why I refuse to eat corn on the cob, or to be in the same room with someone who is eating corn on the cob! ;)

E.M.

_________________
"Don't even touch my gold, I'm good."


Top
 Profile  
 
 Post subject:
PostPosted: Tue Aug 01, 2006 3:33 pm 
Offline

Joined: Mon May 24, 2004 8:12 am
Posts: 715
Location: East Lyme, CT
C2,

My boss buys Coconut Palm Oil in canisters from the Health food store. He claims it's good for something, I dunno what.

Flip

_________________
"Beer is proof God loves us, and wants us to be Happy"
-Ben Franklin-


Top
 Profile  
 
 Post subject:
PostPosted: Tue Aug 01, 2006 3:41 pm 
Offline
Lead Moderator

Joined: Sun Feb 22, 2004 10:28 am
Posts: 20806
Location: Highland Park, IL
Erik,

Yeah, I get it!

***

Flip,

If you ever find out what he uses it for or what it is good for, that would be interesting to know. It would be ironic if the ultra health concious now find some virtues in coconut-palm oil. Of course if all he does is rub it on his epidermis to enrich his tan.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast


Top
 Profile  
 
 Post subject:
PostPosted: Tue Aug 01, 2006 5:32 pm 
Offline

Joined: Tue Nov 02, 2004 1:48 pm
Posts: 1776
Location: Indianapolis
I, too, enjoy the stovetop kettle method. Coconut oil...salt...

urgh...oh...mmmm...yes...

no extraneous flavors need apply


only caveat being: coconut oil gets hella hot hella fast...gotta be careful with those precious kernels

_________________
"Johnny thought when all purpose had been forgotten the world would end this way, with a dance. He slumped back in a corner, drew his knees up to his chin, and watched."-Derek Jarman


Top
 Profile  
 
 Post subject:
PostPosted: Wed Aug 02, 2006 11:10 pm 
Offline

Joined: Sun Sep 26, 2004 3:32 am
Posts: 839
Location: LA LA LA
anyone else disgusted by popcorn? the smell of popcorn + butter makes me wanna hurl almost as much as... 1) the smell of Kopp's burger 2) the smell of Maxwell Street's pork sandwich

i like my movie soundtracks to be undisguised by chewing noises as well..


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 6:37 am 
Offline

Joined: Tue Jun 01, 2004 11:13 am
Posts: 420
Location: The Island
TonyC wrote:
anyone else disgusted by popcorn?

Popcorn in my house growing up was a special treat for nights when my dad was not home, as he could not tolerate the smell of popcorn or how making it on the stovetop made the house smell. To this day, I feel like I'm getting away with something when I cook it at home.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 8:54 am 
Offline

Joined: Sat May 29, 2004 11:17 pm
Posts: 3655
Location: Mount Prospect
Cathy2 wrote:
Since this topic reared its head, I have been looking around for how-to make popcorn of the coconut-butter-(palm) oil variety. Instead I find all the reports of how bad it is for you and why. Does anyone know how I could accomplish this? Could I use the solid coconut fat found in cans of Coconut Milk-Cream?

I've seen bottles of coconut oil in Jewel, I'm pretty sure. It's making a bit of a comeback due to the whole trans fat scourge. Coconut oil is 86.5% saturated, but it's (a) mostly not trans, and (b) "medium-chain" fatty acids, which are now being touted for weight loss, anti-infective properties, etc. etc..

The Coconut Research Center has lots of research references. Take with grain of salt, please.

Canned coconut milk could probably be used if treated like turning butter to ghee: heat gently to remove water and precipitate solids.

_________________
What is patriotism, but the love of good things we ate in our childhood?
-- Lin Yutang


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 10:58 am 
Offline

Joined: Fri Mar 03, 2006 2:06 pm
Posts: 52
Location: San Francisco/SOMA
Now, how about using rendered bacon fat? Made a package a couple weekends ago & stored the cooled rendered fat in a jar for future use in the fried chicken or BLT with bacon mayo recipe, but now I'm tempted to try to use it to make popcorn. Any idea how much I should use and if I should mix it with another type of oil, like canola?

Thanks,
Joel


Top
 Profile  
 
 Post subject: More, more, more
PostPosted: Thu Aug 03, 2006 12:51 pm 
Offline
Lead Moderator

Joined: Sun Feb 22, 2004 11:12 am
Posts: 11296
Location: The People's Republic of Oak Park
I like popped corn with just butter, salt...and black pepper. Sometimes cayenne. If I'm feeling messy, maybe some hot sauce.

David "How do I like popcorn? More, more, more" Hammond

_________________
“We all have to stand before the kitchen gods.” Chef Jacob Sahaya Kumar Aruni


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 1:21 pm 
Offline

Joined: Mon Jul 05, 2004 12:52 pm
Posts: 2464
Location: NW suburbs
Cathy2 wrote:

If you ever find out what he uses it for or what it is good for, that would be interesting to know. It would be ironic if the ultra health concious now find some virtues in coconut-palm oil.

Regards,


And ironic it is. The research is now (well, for quite a while, actually, if one is closer to the research than a newspaper ever gets you) showing that coconut-palm oil is immensely good for you. In fact, it is one of the key ingredients in Smart Balance, the cholesterol-lowering butter-like spread. Palmitic acid, found in palm oil, is great for your arteries and improves your HDL profile.

I'm betting that other benefits will be discovered, as well. Think about what the people look like in regions that rely heavily on coconuts and coconut oil -- on the whole, slender and lovely, with gorgeous skin. Palm oil and coconut milk are now actually being tested, with very positive results so far, in weight-loss research. A lot of health-food companies are now peddling coconut oil in various forms, because of the positive effects discovered so far and because of the likelihood of positive results in other research.

And aside from health-food stores, most tropic-related ethnic grocery stores carry palm oil.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 1:25 pm 
Offline

Joined: Mon Jul 05, 2004 12:52 pm
Posts: 2464
Location: NW suburbs
TonyC wrote:
anyone else disgusted by popcorn? the smell of popcorn + butter makes me wanna hurl almost as much as... 1) the smell of Kopp's burger 2) the smell of Maxwell Street's pork sandwich

i like my movie soundtracks to be undisguised by chewing noises as well..


Have you seen the movie "Real Genius." I thought the idea of torturing someone with the smell of popcorn (as occurs in this very funny movie) was extremely far-fetched, as I never imagined anyone would not love the smell of popcorn. But clearly, the movie's writer must have known (or been) someone like you. Fascinating. But then, my mom doesn't like honey, which I consider unimaginable. So I guess that, for any food, there is someone, somewhere who doesn't like it.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 1:44 pm 
Offline

Joined: Thu Feb 16, 2006 11:03 am
Posts: 144
I've never had this but a friend of mine told me that you can get a big fishbowl sized bowl of popcorn popped in white truffle oil from room service at the Peninsula. She says it's wonderful!


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 1:45 pm 
Offline
Lead Moderator

Joined: Sun Feb 22, 2004 10:28 am
Posts: 20806
Location: Highland Park, IL
Hi,

I have a friend who grew up in Leningrad/St. Petersburg. She detests the smell of popcorn. She will not go to a movie theater just due to this issue.

I would put her into the category who would feel tortured having to smell popcorn.

Regards,

_________________
Cathy2

"You'll be remembered long after you're dead if you make good gravy, mashed potatoes and biscuits." -- Nathalie Dupree
Facebook, Twitter, Greater Midwest Foodways, Road Food 2012: Podcast


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 3:51 pm 
Offline

Joined: Mon Jul 05, 2004 12:52 pm
Posts: 2464
Location: NW suburbs
Rudy wrote:
I've never had this but a friend of mine told me that you can get a big fishbowl sized bowl of popcorn popped in white truffle oil from room service at the Peninsula. She says it's wonderful!


Oh my. Popped in or drizzled with -- white truffle oil, and I'd be happy. Wow. However, if this can be done, I can't imagine it can't be duplicated for less than the cost of a night at the Peninsula. Mmm. I can taste the truffle oil now. And you could top it with truffle butter, too, if you wanted to get carried away.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 3:54 pm 
Offline

Joined: Mon Jul 05, 2004 12:52 pm
Posts: 2464
Location: NW suburbs
As a related aside, has anyone else tried popped wild rice? You make it the same way you make popcorn -- oil in the pan, shake the pan over the heat while it pops. The biggest difference, however, is that the rice that doesn't pop is still edible -- it's just nice and crunchy. Popped, it comes close to doubling in size, but doesn't get huge, like the corn does. But it's still a nice, crunch snack.

And thinking to the post on truffle oil -- truffles and popped wild rice would be a ncie combo.


Top
 Profile  
 
 Post subject:
PostPosted: Thu Aug 03, 2006 4:55 pm 
Offline

Joined: Sat Jun 26, 2004 6:41 am
Posts: 1313
Location: Santa Fe, NM
Cathy2 wrote:
She detests the smell of popcorn. She will not go to a movie theater just due to this issue.


Is it just me or does the smell of popcorn at the movie theaters differ signifiantly from what I pop up at home? The taste isn't different, just the smell - even when the popcorn doesn't seem to be recently popped.

:twisted: Maybe they have discovered a pheremone that stimulates the "salty snack" region of the hypothalamus? :twisted:

Bill/SFNM


Top
 Profile  
 
 Post subject:
PostPosted: Fri Aug 04, 2006 4:01 pm 
Offline

Joined: Sun Jun 05, 2005 8:01 pm
Posts: 14
Location: Hide Paaark
Popped in chili oil, maybe a little cumin or cayenne on top. Sea salt. Devour, repeat if necessary.


Top
 Profile  
 
 Post subject:
PostPosted: Sat Aug 05, 2006 6:07 am 
Offline

Joined: Fri Aug 04, 2006 9:33 pm
Posts: 24
Location: Arlington Heights
I grew up in a house where we did the "on-the-stove" method with an old heavy pot and vegetable oil. For a while, my brother worked at a movie theater and used to bring home tubs of the palm/coconut oil they used... yum.

Now, I alternate between a Cuisinart popper (which imitates the Stir Crazy design) and an air popper (less mess and faster). When I use oil, it's peanut oil.

My favorite things to put on popcorn have included green Tabasco, freshly-grated parmesan and/or romano, and of course good old butter and salt. Most recently, though, I've enjoyed using the Taylor Street Cheese Sprinkle from The Spice House in Evanston (http://www.thespicehouse.com/product/product_Old-Taylor-Street-Cheese-Sprinkle.php) on my 'corn. Definitely worth a try!

_________________
Cheap Date Show: Real people. Real restaurant. Real date.


Top
 Profile  
 
Display posts from previous:  Sort by  
Post new topic Reply to topic  [ 90 posts ]  Go to page 1, 2, 3  Next

All times are UTC - 6 hours


Who is online

Users browsing this forum: AlekH, Google [Bot] and 2 guests


You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum

Search for:
Jump to:  
Powered by phpBB® Forum Software © phpBB Group