Olive oil with popcorn -- a new, delicious idea to me.

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Olive oil with popcorn -- a new, delicious idea to me.

Postby Bob Ross » Sun Jan 21, 2007 12:16 pm

Kermit Lynch's last sentence in the current newsletter:

"Or, here’s a recipe for you: pop good popcorn, drizzle with olive oil, then salt it and add some dried thyme. Serve with Banyuls."

Never thought of olive oil with popcorn.

Never thought of popcorn and Banyuls.

Served some home grown popcorn with 1979 Dom. Du Mas Blanc last night with Maldon sea salt and a bit of dried thyme -- irresistible.

:)
Last edited by Bob Ross on Tue Jan 23, 2007 9:50 pm, edited 1 time in total.
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Howie Hart » Sun Jan 21, 2007 1:54 pm

I've popped popcorn using olive oil and topped with grated Romano cheese. Tasty when you want something different.
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Karen/NoCA » Sun Jan 21, 2007 11:07 pm

I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Carl Eppig » Mon Jan 22, 2007 3:44 pm

We use "light" (flavorless) OO to pop our white (getting hard to get) popcorn, and then butter it. This gives ample opportunity to get rid of that oaky buttery Chard someone gave you a la Andrea Immer.

That OO is what we use when a recipe calls for "vegetable oil" and it looks like EVOO won't do. This is strickly for health reasons.
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Jenise » Tue Jan 23, 2007 1:14 pm

Karen/NoCA wrote:I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!


Do you have a special bowl for nuking your popcorn? I bought a glass vessel from the Vermont something-or-other company especially for microwaving popcorn, but haven't been pleased with the results. Too many kernels go unpopped.
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby ChefCarey » Tue Jan 23, 2007 6:14 pm

Jenise wrote:
Karen/NoCA wrote:I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!


Do you have a special bowl for nuking your popcorn? I bought a glass vessel from the Vermont something-or-other company especially for microwaving popcorn, but haven't been pleased with the results. Too many kernels go unpopped.


I love my Whirley Pop!

http://www.popcornpopper.com/stovetop-poppers.html
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Robert J. » Tue Jan 23, 2007 7:25 pm

Pesonally, I like the stovetop method. Gotta try it with EVOO, though.

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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Jenise » Tue Jan 23, 2007 8:52 pm

Whirley Pop, eh? What does the crank crank?
My wine shopping and I have never had a problem. Just a perpetual race between the bankruptcy court and Hell.--Rogov
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Karen/NoCA » Tue Jan 23, 2007 9:38 pm

Jenise wrote:
Karen/NoCA wrote:I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!


Do you have a special bowl for nuking your popcorn? I bought a glass vessel from the Vermont something-or-other company especially for microwaving popcorn, but haven't been pleased with the results. Too many kernels go unpopped.


Yes, it is a red, plastic bowl with a opaque lid. The bottom of the bowl says "Back to Basics". I bought it at a local kitchen shop. I also found it on Amazon for you, here is the link.

http://www.amazon.com/Back-Basics-Micro ... B000FTGINO

I like it, I've played with it long enough to know when to take it out.
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Re: Olive oil with popcorn -- a new, delcious idea to me.

Postby Howie Hart » Tue Jan 23, 2007 10:26 pm

I use an old aluminun pressure cooker without the rubber gasket. Very thick, heavy bottom to disperse the heat. Put the burner on high. Add the oil and put in 3 kernals without the lid. When the second kernal pops, add 1/2 cup kernals and replace the lid. Shake the cooker across the burner until it's done popping. When the popping stops, immediately pour into a bowl and add toppings.
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Re: Olive oil with popcorn -- a new, delicious idea to me.

Postby RichardAtkinson » Wed Jan 24, 2007 2:40 pm

I add Louisiana Hot Sauce (Crystals) , a squeeze of lime juice and a couple of shakes of salt on mine...

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