Used all of those fairly regulary in the household when I was growing up. Back in the days when we were first doing it the Lawry’s salt still had MSG in it, and the recipe is different now, so it’s not as good. I remember my grandmother had an ancient bottle of Lawry’s with MSG in it, that we found when we consolidated households(we all moved into a bigger place together). We fought over it, but decided to make a big batch of popcorn with it. Man that brought back memories. These days I buy MSG seperately(called Accent at the grocery store if you’re interested) and spike a small bottle of Lawry’s to set aside for pretty much just this purpose.
I’ve not tried it, but it occurs to me you could use wasabi powder on popcorn. Maybe a drizzling of soy sauce and a sprinkling of wasabi for some sushi popcorn.
If anybody tries it let me know if it works, and more importantly, how it tastes.
Easy. Glop some into softened or melted butter, and nuke it for 30-60 seconds in a glass dish or measuring cup. I’d say about 2-3 Tbsp of peanut butter to 4 Tbsp of butter, but I don’t recall ever measuring very exactly. Kiddie comfort food.
Fruit Roll Ups were the main brand when I was a kid. Pureed and dried fruit, usually stuck to a piece of cellophane and sold in the lunchbox food aisle. I make my own now, so I don’t know what the current brand, if any, is.
Ohhhh, ok! I was thinking you said “grapefruit leather” for some reason. I was trying to figure out how you got the flesh of a citron to be leathery in texture… Sheesh! :smack: :o
My mom sent me some of this cheddar cheese popcorn powder years ago. I’m not exactly sure if it was this brand, but similar. It wasn’t bad.
That’s about it. I’ve got some Amish popping corn that comes still on the cob. You just nukerate it. It gets butter & salt. If I still had that cheddar powder mom sent, I’d use that.
Hey, I like the way you think. I’m not a huge popcorn fan, but I’ll have to try that with Alton Brown’s homemade microwave popcorn technique.
My hot coed neighbor friends in college used to toss soy sauce, amongst other things on their popcorn. It got a little soggy, but was still pretty good.
To me it isn’t popcorn unless it is that small-kernal white stuff (doesn’t really matter brand name as long as it is fresh) and cooked over the stove or electric skillet w/ oil at a very high temperature. It’s actually quicker than a microwave, unless using one of those industrial models. Although I’ve never tried it, have been told that coconut oil is the par excellance, although I bet bacon grease would work in a pinch, too. Forget anything other than a crisco type, imo. I don’t like Canola or rapeseed for this purpose. Corn oil is OK (but not as a topping!)
For seasonings, try a bit of chili powder! , garlic powder or herb butter. It’s hard to beat just butter and salt, though.
I’m pretty much the microwave-in-a-bag popcorn popper. I usually sprinkle several packets of splenda ™ on it…tastes like kettle corn. Cinnamon, garlic powder, chili powder or onion powder are good if I’m in the mood for something savory.
For those debating the mechanics of drizzling liquids that are watery ( such as soy sauce ) over popcorn and getting a decent distribution, consider using a small atomizer spray bottle.
They are available in lots of supermarkets and specialty food stores. A small one can be kept in the fridge with soy sauce or other fluids, and you are then able to spray a very fine mist of the flavored fluids over the popcorn.
Wouldn’t do very well with melted butter or hot oils, I would WAG, because the nozzle would clog up. But for true liquid state at room temp? A good solution. ( pun intended )
However, I was all excited about the soy sauce/wasabi combo, so I found that Kikkoman sells dehydrated soy sauce, unfortunately you have to buy it by the 100 lb. drum.
This place sells dehydrated soy sauce by the pound as I’m not sure I could use up a 100 pound drum very quickly. They also sell a bunch of popcorn seasonings. Hmmm, they sell a 12 pack assortment for $34.89!
As I said earlier, I put in a bit of olive oil in regular cooking oil. Gives the popcorn a very nice flavor and works well with Italian-style seasoning.
