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Old 10-14-2013, 02:28 PM   #11
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Originally Posted by Rocket_J_Dawg View Post
My favorite is kettle corn. A little sweet and a little buttery.
Mmmmmmm ... yep yep yep .. yummy stuff !!
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Old 10-14-2013, 02:35 PM   #12
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That's our recipe: coconut oil, popcorn, butter, fine salt.
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Old 10-14-2013, 06:19 PM   #13
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I concur with your daughter and her friends. Pan popped popcorn is awesome. You can also add various seasonings to the oil as the popcorn cooks such as garlic for savory flavors or cinnamon for sweet flavors. I lightly coats the popcorn as it cooks.
You live and learn - I didn't know you could make popcorn in the m/wave.

The first time I made popcorn in a pan I took the lid off while it was popping. It was all over the kitchen!

Don't ask me why I did it. Lapse of concentration is my only excuse!
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Old 10-14-2013, 07:11 PM   #14
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I am a popcorn fanatic. I cook mine in microwave using the Nordiware popper, it's awesome! Even if you leave it in a little too long it won't burn. It's perfectly vented to keep the popcorn from getting chewy or soggy. That's the thing I didn't like about stove top cooking, getting the venting right for crisp, tender popcorn. When I did pop on the stove using a wok and foil poked with holes like Alton Brown.

I've gotten a lot of people hooked on using coconut oil, I won't use anything else anymore. I use penzys fine sea salt right in with the oil and popcorn. I really like our store brand popcorn, it's about a third the price of Orville. I may try Orville again, the club store has a good price on it.
When doing it on the stovetop, leave the lid slightly ajar - that will keep the popcorn from getting too moist. I do that all the time, and I always have dry, crispy popcorn. I hesitated for years to buy Orville, since it was so expensive, but after trying many other brands, Orville won out by far.
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Old 10-14-2013, 07:12 PM   #15
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Quote:
Originally Posted by Rocket_J_Dawg View Post
My favorite is kettle corn. A little sweet and a little buttery.
I love it drizzled with melted chocolate.
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Old 10-14-2013, 07:18 PM   #16
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Ii never had a problem with my popcorn getting moist. I always use the same pot though, so maybe the lid is loose enough.
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Old 10-14-2013, 08:56 PM   #17
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The lid I had at the time had a lip around the glass edge where the metal rim was that collected steam, so even when I tipped the lid for venting it would drip. I moved to the stir-fry, wok style pan with foil and holes poked in it, that worked really well for tender crisp popcorn. Now that I have this popper, it's all that I use, I really love it. I was surprised how effective it was being so simple.

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Old 10-14-2013, 10:47 PM   #18
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I prefer stove-popped popcorn. I use coconut oil and top with some nutritional yeast to get that "cheesy" taste without the calories parm. adds.
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Old 10-15-2013, 07:54 AM   #19
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I really need to try that nutritional yeast, I've heard good things about it.
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Old 10-15-2013, 08:38 AM   #20
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I had some popcorn a few days ago. The hardware store has a machine for it's customers, free for the taking. It tasted just like I remember, when it was a big deal to get popcorn at Masons, GC Murphy, Kmart... That's been my extent of having popcorn for the past several years. Back when I made it, it was always Orville's though. But microwave has certainly come a long way from 15 years ago and that's what I usually pick up when I have a taste for popcorn. It would take me five years to use up a jar of OR's, maybe longer.
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