Kitchen

[Tootie15]

We use an AirPopper and then spritz it with Parkay spray. We then individualize our bowl .... I like salt and pepper on mine .. sometimes we use parmesan or cheddar cheese..and sometimes I sprinkle mine with cumin ....

[Kachina624]

On 2/24/2014 Nightowlz said:

I like organic popcorn with a little himalayan sea salt. I don't like butter on my popcorn. I also like the popcorn Indiana white cheddar in the red bag.

The Himalayas are nowhere near the ocean. How do you get sea salt from there? I think someone is pulling your leg.

[NYC Susan]

On 2/24/2014 Skylands said:

On 2/24/2014 Puppy Lips said:

On 2/24/2014 Skylands said:

On 2/24/2014 debc said:

I pop it in rendered bacon grease and clarified butter. Salt it with salt and chipolte powder. No extra butter.

I guess you have no concern about fat content in your arteries? Good luck with that diet.

Well that was rather rude!

Not rude gentle reader. The truth often times is hard to hear. Heart disease is the #1 killer in this country.

I can't imagine that anyone is unaware of facts re diet, heart disease, etc. We all make our own choices.

She answered the OP's question, in the spirit of the question. I see no need to be rude - and yes, IMO, it was rude. Think what you want, but it's not your place to lecture anyone, especially about something that's common knowledge.

Not all thoughts have to be expressed.

[Deadeye Daisy]

I sprinkle with Cabot white cheddar powder, yeast. Sometimes, Susie Q's seasoning mixed with smoked sweet paprika. I also make my own rubs for meat and chicken, and sometimes just grab some of that for the popcorn. Butter mixed with Frank's hot sauce or some Worcestershire is another favorite.

Nothing at all wrong with bacon fat and clarified butter. (I have to try that one). Both are better than most of the soy or corn based GMO products out there. I save all my bacon fat and use for cooking many things. Duck fat is also very good for you and can't be beat for cooking potatoes. I never buy or use plastic butter, only unsalted real butter. For oils, olive oil, grapeseed oil, avocado oil. On occasion, peanut oil for deep frying turkey.

I only eat well marbeled grass finished beef, and prefer Berkshire or Duroc pork. Eggs and most chicken come from my egg lady. The only 'store' meat I usually buy is grass finished from Costco. I do LOVE milk and cheese, but have to use Lactase drops in my milk and keep Lactase on hand when out and about. I eat a lot of seafood, but VERY few vegetables. When I have ice cream, I eat the REAL thing. Rather have one scoop of GOOD ice cream than 10 scoops of ice milk, or other frozen garbage.

Will be celebrating the 34th anniversary of my 39th birthday in April. As of last weeks blood work, my lipoprotein levels are excellent. Bone density is great. BP normally runs 112 - 115/65 - 70.

They tend to monitor me carefully because of family cardiac history and my past kidney failure. I have kidney function tests every month for the last 30 years. I'm scheduled to be the victim of my Yankee relative's doctors.

Scheduled to go to NewYork-Presbyterian Hospital/Columbia Cardiology as a guinea pig to find out why I'm the ONLY one in my family WITHOUT cardiac issues. All the rest started in their 40s. Have had to keep a food and drug log for the past 3 months to upload, as do our kids, one grand, my two living cousins and brother. We're all supposed to be the 'guests' of NYPH/C for a week. Yeah. Right.

My brothers and cousins all share the same cardio up north who is affiliated with NYPH/C, and he wants to know what the southern 'lady' (I use the term loosely) of the family does to stay healthy. My local cardiologist has already sent up all my medical records from here and CA.

Other than being a breast cancer survivor (thanks to the people at CCTA) and past kidney issues that hark back to teflon tubes put in back in the 80's due to an accident, I'm the healthiest person I know. I would be more likely to die in a train wreck than from cardiac issues.

[Beebee2]

On 2/24/2014 debc said:

On 2/24/2014 Puppy Lips said:

On 2/24/2014 Skylands said:

On 2/24/2014 debc said:

I pop it in rendered bacon grease and clarified butter. Salt it with salt and chipolte powder. No extra butter.

I guess you have no concern about fat content in your arteries? Good luck with that diet.

Well that was rather rude!

LOL, I can't be offended by people like this. I would have been more surprised if one didn't show up. I'm sure they're perfect in every way.

Which is another way of saying that where there is food or talk of food, there are always the self-appointed food police.

[gloriajean]

On 2/24/2014 Montana said:

I use organic corn with an air popper. Then add olive oil and sea salt.

Me too - but I vary in using coconut oil after popped, olive oil, or peanut oil which is great too, and the only salt I ever use is Himalayan - the pink salt that has many benefits. Very tasty popcorn and the healthiest I can do.

[NYC Susan]

This thread put me in the mood, so I am now enjoying a big bowl of popcorn. Air-popped, nothing on it. I think if you use a decent quality, plain old popcorn can be quite good!

[RMBinFL]

I almost hate to say this with the previous comments, but let it be known i'm not on a diet... Have you all tried "Skinny Pop" in the bag? (already popped, buy in store). This stuff tastes so good, like olive oil and salt. It's not cardboard tasting. That is my new fav. My husband likes it, mom likes it (and she's a food snob). Anyway, just wanted to pass on a good food recommendation on a popcorn thread.

But usually, I like melted butter and lots of salt on my popcorn. I use the microwave popper bowl because it's easiest - nothing added and nothing to clean up. Then nuke lots of butter so my fingers are all greasy good and salty!

[Beebee2]

This method of fixing popcorn is my absolute favorite. Use whatever brand of popcorn you want, and finish it off any way you want. I put evoo in a big bowl and swish it around the sides, then pour the finished popcorn into the bowl, swith is around, and top it with some sea salt. It is so good, and so simple. Make your own easily:

MYO Microwave Popcorn

1/2 c unpopped popcorn
2 to 3 T melted butter
Popcorn salt or table salt, to taste
1 T grated Parmesan cheese or other cheese sprinkle, opt

New brown paper lunch bag.


Pour the popcorn in the paper bag and fold the top of the bag over twice to close. Each fold should be 1/2 inch deep; the kernels need room to pop. Seal the bag with two small staples - no more, no less -, making sure to place the staples at least 2 to 3 inches apart. I use a piece of tape successfully instead of the staples.

Put the bag in the microwave and cook on high power for 2 to 3 minutes, or until the pops are 5 seconds apart.

Remove the bag from the oven and open it carefully, avoiding the steam. Pour the popcorn into a bowl and drizzle it with butter, then toss with salt and cheese, if desired

http://www.budget101.com/mixes/rec54.htm

[DiAnne]

On 2/24/2014 Tootie15 said:

We use an AirPopper and then spritz it with Parkay spray. We then individualize our bowl .... I like salt and pepper on mine .. sometimes we use parmesan or cheddar cheese..and sometimes I sprinkle mine with cumin ....

I am currently hooked Madras curry but cumin sounds good. Going to give that a try!