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LTH,

Fresh popped popcorn, light salt, light butter, with Frosted Flakes. Evocative of caramel corn, but with more crunch, the butterscotch sweetness of the FF played perfectly off the popcorn's butter and salt. How does Tony the Tiger ended up in popcorn? Frosted Flakes* happened to be on the kitchen counter and I thought, why not?

I used 4-1, freshly popped popcorn to Frosted Flakes and next time will slightly lower the proportion of Frosted Flakes.

Enjoy,
Gary

*Once in a while a guy just has to have a bowl of Frosted Flakes

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Gary,

How did Frosted Flakes end up at your house? Is it a personal favorite or leftovers from visiting relatives.

Regards,

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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

C2,

Personal favorite, once in a while indulgence.

Enjoy,
Gary

_________________
Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

Gwiv,

Are Frosted Flakes the only sugar based cereal you've attempted this with? It's got me thinking of how this might work with my personal fave, Fruity Pebbles.

Flip

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

Flip,

Adding Frosted Flakes to popcorn was an impulse that, surprisingly, worked very well. Far as sugar based cereals, FF are my one and only and, even then, just on the rare occasion.

Let us know how the Fruity Pebbles went with popcorn.

Enjoy,
Gary

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Sauce on the side, always, implied, axiomatic..........never a doubt, BBQ sauce without.

Low & Slow

G,

Will do, but I'll have to wait until Wendy is out of town again. Otherwise, I won't have any left.

Flip

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

I'll bet Corn Pops would work well, too...and would be in keeping with the corn theme. Popcorn with Corn Pops.

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Steve Z.
Photographer/Pseudojournalist

"The only time to eat diet food is while you’re waiting for the steak to cook." - Julia Child

butter, salt, and sriracha..

Lately, it's with truffle oil like the bar snack at the Pump Room. God, that stuff's good.

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Local Beet

Popcorn with Chesapeake Bay seasoning ... and NOT the McCormick variety which is pretty bad.

I keep a drippin's jar by the stove, like my Kentucky Mother-in-law taught me (it's almost all bacon grease, with a bit of veg oil thrown in here and there) and I've used it for popcorn in my cast-iron skillet. It does tend to smoke quite a bit, but other than that, it's fine. I don't think it added much flavor to the party; typically I turn off the smoke alarm and use olive oil instead.

My usual is olive oil and fresh grated parmesan, but sometimes I mix it up and add other stuff: chopped roasted garlic, fines herbes, etc.

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No guts, no glory.
http://www.chicagonow.com/quips-travails-braised-oxtails
http://quipstravailsandbraisedoxtails.blogspot.com/

For years I've used GARLIC butter for the popcorn; pop in 2/3 olive oil, 1/3 butter, and dress with the strong garlic butter, salt, and grated Parm. My kids - and their kids - won't eat it without the garlic butter.

I've found a microwave popper I like a lot - Presto's "PowerPop." Very quick, very fluffy, and virtually no widows. Costs about $20.

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Suburban gourmand

I like butter and nutritional yeast (brewers yeast flakes). It makes it cheasy and buttery as well as nutritious.

We use a Whirly Popper and a variety of oils (usually canola) which include coconut oil. But our little secret is baby white rice popcorn from the http://www.elegantfarmer.com/. We've tried baby white rice popcorn from other places and it just doesn't compare. They will place orders over the phone and ship

Oh yeah. We finish it with just a bit of salt.

dan

MikeLM, I would love to have your garlic butter recipe.... do you melt yours? (I'm assuming it's just a mix of butter melted with fresh minced garlic.)

I've been putting Adobo seasoning on my popcorn lately (either white or black jewel, btw.... none o that yellow stuff for me!!) and love it!!! Gives it a nice tang.

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"Part of the secret of success in life is to eat what you want and let the food fight it out inside."
-Mark Twain

Saint P-

It's not rocket science, really a matter of taste, though you can vary it a bit. I put the 1/3 butter, 2/3 olive oil (I found that to be something of an acquired taste for popcorn, but now I'm fine with it) and the minced fresh garlic - two or three cloves. I cover the bowl and microwave it enough to melt the butter. The m/waving mellows the garlic a bit.

You could use the Cook's Illustrated approach and gently sautee 2/3 of the garlic in the oils for mellow, and add the remaining 1/3 garlic raw for bite.

The popper is basically a dry popper, though you can put oil in if you will change the replacable insert every batch rather than every ten or so. I do the dry pop (I'm cheap, though the insert only costs 15-20 cents) and add the garlicky oil and toss in the heated bowl I serve the popcorn in.

Then I microplane some Parm Reg on top and toss again, with a little salt.

As I said above, my children and grandchildren do not accept popcorn without garlic butter.

But, I'm gonna try the Adobo approach.

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Suburban gourmand

<bleah>

Just not a popcorn fan. At most, maybe a small amount of cheddar & carmel corn mix..and even that just a handful will do.

You all know about Popcorn Lung, I assume? Although I am sure none of this group would ever be popping it in a microwavable store bought bag (However sometimes, especially if you work in an office, there is no escaping it.)

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I can't believe I ate the whole thing!

A tablespoon of olive oil or grapeseed oil on the stovetop. Top with sea salt and nutritional yeast flakes.

I posted earlier on the thread: salt & butter on the popcorn, and a bottle of sriracha in one hand.

but Ill add, I also like some reggiano parmesan cheese sometimes.

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I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

The one I can't get away from is butter with curry, honey and salt.

(1 Tbsp. butter to 1 tsp. honey to 1/4 tsp. curry powder - salt to taste)

And a very, very light dash of unsweetened cocoa powder (too much doesn't work for me).

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-Dom
www.skilletdoux.com

I am trying to envision the process of eating this combination. Do you squirt sriracha in your mouth, then toss in the buttered popcorn? Do you squirt sriacha onto a handfull of popcorn, then eat?

Regards,

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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

I squirt the sriacha on a piece or two of popcorn as I pick it up before I eat it. Time consuming, but good.

Visualizing squirting the bottle in the mouth is humerous though..

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I got a real good mind.

Before Cotton was King: http://www.grubseeker.blogspot.com

Has anyone tried furikake popcorn? Furikake is a Japanese seasoning for rice and I think it works really well with popcorn.

Frank's hot sauce sprinkled all over the top of buttered and salted popcorn. I can put louisiana hot sauce on anything, always looking for a new medium.

I've got a Whirley-Popper which I have not used for a long time. Does anyone know the typical recommended amount of oil and popcorn to use to get a bucket full? I used to have it down pat but have forgotten, and all this popcorn talk reminded of how good it was.

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What if the Hokey Pokey really IS what it's all about?

Clearly, I need to get on the Whirley-Pop bandwagon!

I am a big popcorn fan. I prefer Calico Popcorn, that I pick up at Madison's Farmer's market in bulk, every time I go up there...I can never remember the farmer's name, though. The corn is white, cranberry, and blue, and pops up nicely with a good ratio of fluff to toothiness.

Depending on my mood, I like butter, dash of honey, and garam masala, with salt to taste.

For dessert, melt the butter, then add 1TB brown sugar, cinnamon & freshly grated nutmeg, for a sweet treat.

Another sweet one for this time of year - zest one meyer lemon, chopped thyme from one sprig, add zest & thyme to butter and melt, salt to taste - a lovely tart/herbal/butter/salty combo.

Or, olive oil, garlic, salt & parmesan, with lots of fresh ground pepper.

Now I think I need to go make some popcorn for breakfast.

Popcorn mixed with Raisinettes has always been my favorite since I was a kid!

I use my whirley popper and black jewel popcorn. This popcorn gives a smaller medium pop of corn...more to sink my teeth into. Lately I've been using corn oil with a splash of Gary's home brewed chili oil in it. That gives it a nice subtle kick. Then I top it off with butter.

I recently got some truffle salt at the Geneva Spice House...I can't wait to try that on popcorn.

Speaking of Geneva, they have a popcorn store on Third St. (right next to the Spice House) that has a cheese and caramel popcorn mix tthat is to die for. It is so fat laden and rich you should plan consuming it only if you will be near a restroom...if you get my drift.

Movie popcorn always smells great to me, but for some reason it makes me feel nauscious.

My two cents worth!

white popcorn popped in peanut oil, on the stove, finished with olive oil, sea salt, and fresh rosemary.

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~Ruth Reichl wannabe

Popped with olive oil on the stove, tossed in za'atar. Salt.

Or just peanut oil and salt.

Or, air popped + butter + nutritional/brewer's yeast + salt.

Or, stove popped with sesame oil + furikake.

I don't put butter on oil popped popcorn--it's too much for me.