Guest guest Posted January 21, 2010 Report Share Posted January 21, 2010 I recently tried the fat from Lucky Pig bacon per a suggestion on another NT discussion group. Now that was pretty good along with butter and salt once it is popped. If you use butter, I've read that it's really good to put it in a slow oven for a while so that the water from the butter evaporates. It cuts down on the sogginess. I haven't tried this yet. I usually use a cast iron saucepan and that makes excellent popcorn. It is a little hard to keep shaking it though. I keep intending to try a whirley popper. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 21, 2010 Report Share Posted January 21, 2010 I received a tip lately from which has greatly improved my popcorn, I think. That, and the variety of corn I use from the trad foods warehouse. I know, I know, this sounds like a shameless food plug for the warehouse, but I swear it's not. I am a popcorn fanatic - really like it and even the corn I was getting from the coops didn't pop very well, or for long. My theory was that it was just old or became humid once opened or something. This popcorn, provided by the famed Essential Delights women, is a great organic popcorn, grown in Minnesota. I pop it in coconut oil. I think the use of lard or tallow is a great idea. I don't do this because of the particular taste I am going for, but if you like it, it's a more heat stable fat. When popping, I melt the coconut oil on high heat (gas stove) until a few test kernels pop. Then I add the rest of the corn and shake the pan lightly to move the kernels. As the corn begins popping I lift the lid of the pan just very slightly. (otherwise hot oil and corn will fly out of the pan) As more of the corn pops, I lift the lid a bit more to let the hot steam escape. ( what also works is a frying screen) Letting some of the air out as the corn pops seems to help everything pop. If you notice commercial poppers, the lid is loose and partially opens as the corn begins to escape. I don't know why it works, but at least for me, it works well. As for the brewer's yeast addition...it's not for me. I prefer just a smattering of good sea salt. Rebekah > Is there a trick to popping awesome pop corn? Do you recommend > getting a popper? We usually do it in a pan with coconut oil, and it > is good, but it tends to burn. I have been eating gobs of popcorn > lately (I guess my body is craving the bulk???) and want to improve > the process. > > Thanks, > Carol > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted January 22, 2010 Report Share Posted January 22, 2010 I used to use my All clad but it doesn't work as well as my popper. Mine is called a " Back to basics stove top popper " I think they have an aluminum one also, but DON'T get that one. This one is SS. http://www.amazon.com/Back-Basics-Stainless-Steel-Stove-Top-Popcorn/dp/B000W4AEB\ 4 Therese in Viroqua Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 I've been thinking about this... If the popcorn sprouts are very sweet, perhaps they could replace the raisons in Waldorf salad or the fruit in Florida salad. I am sure that there will be some good combinations out there. One of the webpages I read seemed to favour eating the sprouts when very young, so this is going to be an interesting venture, tasting them from early sprouting through to shoots. I'm undecided on whether to let them synthesise chlorophyll or to keep them dark and tender. I may split the batch and do a half-on-half. I am also going to remove the use of any media for growing, and use the method cited on sproutpeople as I would like to taste the whole shoot, roots and all. I'm having success growing both peas and sunnies without any medium, using just water and seaweed nutrients. That one has been a learning curve in itself and one I'll share when I get time. There are a few do's and don'ts if you want to remove the coir/stg/soil/vermiculite or whatever you might use, but it can be done quite easily. I've found out the long way lol. Anyway, my kernels are in the bath and are rehydrating nicely...let's hope they're up to par for springing to life! Charlotte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 I'm about to start a batch of sunnies, peas, and microgreens on STG Charlotte, but I'd be interested in how you do it w/ no medium. As for popcorn shoots, I've heard them described as being as sickly sweet as a shot of wheatgrass juice, so I'll be skipping that tasty delight!!! Re: Popcorn I've been thinking about this... If the popcorn sprouts are very sweet, perhaps they could replace the raisons in Waldorf salad or the fruit in Florida salad. I am sure that there will be some good combinations out there. One of the webpages I read seemed to favour eating the sprouts when very young, so this is going to be an interesting venture, tasting them from early sprouting through to shoots. I'm undecided on whether to let them synthesise chlorophyll or to keep them dark and tender. I may split the batch and do a half-on-half. I am also going to remove the use of any media for growing, and use the method cited on sproutpeople as I would like to taste the whole shoot, roots and all. I'm having success growing both peas and sunnies without any medium, using just water and seaweed nutrients. That one has been a learning curve in itself and one I'll share when I get time. There are a few do's and don'ts if you want to remove the coir/stg/soil/vermiculite or whatever you might use, but it can be done quite easily. I've found out the long way lol. Anyway, my kernels are in the bath and are rehydrating nicely...let's hope they're up to par for springing to life! Charlotte Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 23, 2012 Report Share Posted May 23, 2012 No Unfortunately I only have Waldbaums and Shoprite (LONG WALKING to both). But that's how I get my exercise in. lol Melody > > Melody, > > Do you live near a Whole Foods or other health food store? WMF has > popcorn in bulk. Very fresh, too. > > H. > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 25, 2012 Report Share Posted May 25, 2012 We are having a lot of rain but it is from a tropical storm over Cuba or was a day or so ago. They don't expect it to hit us in FL but we will have the rain from it. There is something else off the coast of Africa, where htey often start. Don't know if you get the rain from the tropical storms or hurricanes or not. Carolyn Wilkerson  To: sproutpeople Sent: Friday, May 25, 2012 3:06 PM Subject: Re: Popcorn  Charlotte: Actually we had one of the mildest winters on record. But for the past 3 days or so we've been hit with thunderstorms, lightening and rain beating down. Never saw such downpours. But then the flowers come out and the rain goes away and the sun shines and I walk over to my sprouts and shoots on my shelves and I whisper " Kept you dry didn't I??? " lol Melody > > > > Thanks SO much for that. I'm going to check all this out. > > > > I love sprouting new things and finding recipes to go with them. > > > > Melody > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted May 30, 2012 Report Share Posted May 30, 2012 Charlotte, I came across a recepie recently in which you can use your dill. 1/3 to 1/2 daikon radish coarsely grated (roughly 2 cups) 1 orange cut up into segments 1 handfull of dill coarsely chopped 1/2 cup of chopped walnuts juice of 1/2 lemon a good glug of your favorite oil mix everything together and enjoy Don Quote Link to comment Share on other sites More sharing options...
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