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Message |
    
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 593
Registered: 5-2001
| | Posted on Sunday, May 7, 2006 - 8:19 am: | 
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For Friday night movie night we pop popcorn in olive oil in a glass topped stainless pot so we can see the kernels dance...!
It's REALLY good and we almost never get a burned kernel.
Be well and snack well, all.
David
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Soda
Supporter
Username: Soda
Post Number: 3893
Registered: 5-2001
| | Posted on Sunday, May 7, 2006 - 11:58 am: |
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David: Add a drop of Tabasco to that oil, and you'll get even kickier popcorn that stays hot even when it's cooled down.
-s. |
Robert Little
Citizen
Username: Boblittle
Post Number: 363
Registered: 4-2003
| | Posted on Sunday, May 7, 2006 - 2:14 pm: |
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The testing lab will try it. No reason tasty oils should improve popcorn, the secret normally being more oil and more salt equals better popcorn.
DB, you should experiment with richer-tasting extra virgin olive oil (known to Rachael Ray, annoyingly, as "E.V.O.O.") to see if that gilds the lily. Then, on to nut oils. |
doulamomma
Citizen
Username: Doulamomma
Post Number: 1389
Registered: 3-2002
| | Posted on Sunday, May 7, 2006 - 2:19 pm: |
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I hate it when she says E.V.O.O., which is often...I'm thinking of making it into a drinking game, though! |
Dave
Supporter
Username: Dave
Post Number: 9368
Registered: 4-1997
| | Posted on Sunday, May 7, 2006 - 2:21 pm: |
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Is Rachael Ray the annoying one or the really annoying one? |
Jersey Boy
Citizen
Username: Jersey_boy
Post Number: 736
Registered: 1-2006
| | Posted on Sunday, May 7, 2006 - 2:47 pm: |
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Canola oil, salt, then when they start popping -- brown sugar.
Sugar popcorn. It's a family tradition. Always with a glass of coke and usually with a football game on T.V.
Try it.
J.B. |
Lydia
Supporter
Username: Lydial
Post Number: 1819
Registered: 5-2001
| | Posted on Sunday, May 7, 2006 - 4:41 pm: |
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Bobbest Little,
Olive Oil is my secret ingredient - it really does make a difference, it does add some flavor and it doesn't bog down the fluffy-ness.
Learned about olive oil for popcorn in Mexico, where they take all things maize seriously.
The word for Popcorn in Spanish means "little doves" - I love that, those Romance languages are so romantic.
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Monster©
Supporter
Username: Monster
Post Number: 3100
Registered: 7-2002
| | Posted on Sunday, May 7, 2006 - 7:21 pm: |
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This is Rachael Ray
 |
teach75
Citizen
Username: Teach75
Post Number: 34
Registered: 3-2003
| | Posted on Sunday, May 7, 2006 - 7:21 pm: |
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doulamomma: too late...I heard Rachel Ray on the radio the other day actually explaining the drinking game surrounding her much-used "EVOO"! |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 596
Registered: 5-2001
| | Posted on Sunday, May 7, 2006 - 11:56 pm: |
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Lydia:
So what's the word in spanish?
Bob:
Use olive oil (all we ever have around is the kind RR has made so annoying) primarily because it's good for you and never rancid in our house due to regular use, secondarily because we never burn kernels with it and tertiarily (!) for taste. Nut oils sound good...problematic due to son's allergies though.
JB:
Sweet popcorn can be good and will try brown sugar but find popcorn's primary utility to be salty butteriness; only have a few cokes a year, always with lots of ice, always very quickly and almost always with lemon. My non-lemon cokes are at Tekserve, a wonderful all-things-Mac store in NYC that has an antique 7 (or is it 8?) oz. glass bottle machine and they're 10 cents!
Soda:
Try chipotle powder!!
Enjoy and pop well, all.
David
PS Really RR or Photoshopped? |
IShep
Citizen
Username: Twinsmom
Post Number: 172
Registered: 1-2003
| | Posted on Monday, May 8, 2006 - 10:28 am: |
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I'll chime in...the word for popcorn in Spanish is: PALOMITAS. Lydia is indeed correct...little doves. It is sweet. Had never thought about it. |
Monster©
Supporter
Username: Monster
Post Number: 3112
Registered: 7-2002
| | Posted on Monday, May 8, 2006 - 11:00 am: |
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Really RR
check the rest of the pics out here, http://www.torontopics.com/digital/ray.html
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Scully
Citizen
Username: Scully
Post Number: 418
Registered: 8-2005
| | Posted on Monday, May 8, 2006 - 11:09 am: |
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That's the way I pop it (in olive oil) and was just recently getting
grief from my daughter about it!
I wanted a healthier oil and it tastes just great. I take it into
work for snacking and it's totally helped me to forget the candy/
chip/cookie machine. |
davidbuckley
Citizen
Username: Davidbuckley
Post Number: 597
Registered: 5-2001
| | Posted on Monday, May 8, 2006 - 11:15 am: |
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Scully:
What was it that your daughter was giving you grief about? "Wasting" olive oil on popcorn? The taste?
Just wondering...
Snack well, all.
David |
Scully
Citizen
Username: Scully
Post Number: 421
Registered: 8-2005
| | Posted on Monday, May 8, 2006 - 11:33 am: |
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David:
She pointed out that olive oil has a higher flash point than
other oils and assumed that I was smoking up the kitchen.
That was never a problem so I guess the popcorn pops fast enough.
Taste was never an issue, she has no problem eating the results.
It's my snack of choice now (I've always had more of a salt than
sweet tooth anyway)and has successfully replaced chips in my life. |
doulamomma
Citizen
Username: Doulamomma
Post Number: 1391
Registered: 3-2002
| | Posted on Monday, May 8, 2006 - 4:37 pm: |
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Jersey Boy, when does the brown sugar enter the scene? Just sprinkled at the end?
I think the best (assuming health is not being considered!!) movie theatre treat is popcorn + plain M&Ms - together!
Teach - darn - I thought I was onto something |
Tom Reingold
Supporter
Username: Noglider
Post Number: 14135
Registered: 1-2003
| | Posted on Monday, May 8, 2006 - 5:06 pm: |
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Thanks, folks.
What kind of corn should we buy, and where can we get it?
What does EVOO mean, and who is this woman you're talking about?
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Robert Little
Citizen
Username: Boblittle
Post Number: 364
Registered: 4-2003
| | Posted on Monday, May 8, 2006 - 10:18 pm: |
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Rachael Ray is on four shows on Food Network and will soon be in an Oprah-produced day time show. She's got several best-selling cookbooks. She has no formal training, but worked in her family's restaurant and in food markets before appearances on local Albany news shows gave her a shot on Food.
Her cooking is all convenience oriented, relying on ingredients such as condensed mushroom soup and onion soup mix. She endorses products; her favor begets a sale.
She's famous for herky-jerky gesticulations and cutesy phrases like "E.V.O.O." (extra-virgin olive oil), "Yum-O!," "So delish!," and "How good is THAT?"
In keeping with her Oprah connection, her zaftigity varies over time. I ate at an table adgacent to her and her husband a couple of months ago. She was not too far off her FHM look. |
Scully
Citizen
Username: Scully
Post Number: 424
Registered: 8-2005
| | Posted on Monday, May 8, 2006 - 11:16 pm: |
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Tom Reingold:
Just plain old fashioned popping corn. It usually comes
in 32 ounce bags sor anywhere from $.99 (Pathmark) to
$1.39 (name brands).
I pour enough oil to cover the bottom of a 3 quart sauce pan
then add the popcorn (again to cover the bottom, one kernel
deep) and put the whole thing on a medium high flame.
Put the lid on and when you hear the first couple of pops then
shake the covered pan back and forth over the flame to keep
it evenly heated. Takes all of maybe two, three minutes and
produces more than enough to share.
This is my basic salt-to-taste formula. Almost never an un-popped
kernel. Absolutely never any burned. I'm going to try some of the
yummy recipies above this weekend.
will give more than enough to share |
Jersey Boy
Citizen
Username: Jersey_boy
Post Number: 740
Registered: 1-2006
| | Posted on Tuesday, May 9, 2006 - 12:43 am: |
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doulamama,
I've tried adding the brown sugar earlier, and melted into the oil and salt, but it can sort of burn onto the popcorn. My prefered timing is literally as soon as the corn starts popping, I open the lid and sprinkle a bunch in there, then shake, shake, shake so it gets all over the popped ones. Sure a few pop out at me while I'm doing it, but that's part of the excitement.
It's not too sweet, I mean there's salt in there too. Try it.
Then report back.
J.B. |
Scully
Citizen
Username: Scully
Post Number: 427
Registered: 8-2005
| | Posted on Tuesday, May 9, 2006 - 2:08 am: |
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Correction:
'She pointed out that olive oil has a higher flash point than
other oils and assumed that I was smoking up the kitchen.'
I meant to say 'LOWER' smoke point. But the point is moot.
Not a problem apparently. |
MeAndTheBoys
Citizen
Username: Meandtheboys
Post Number: 3692
Registered: 12-2004
| | Posted on Tuesday, May 9, 2006 - 8:39 am: |
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I enjoy my popcorn with Lawry's Seasoned Salt. Mmmm, mmm, mmm! Have always used Canola oil, but will give the olive oil a try. |
Project 37
Citizen
Username: Project37
Post Number: 74
Registered: 3-2006
| | Posted on Tuesday, May 9, 2006 - 11:40 am: |
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I am drooling...
...and popcorn would be "yum-o" as well  |
Jersey Boy
Citizen
Username: Jersey_boy
Post Number: 746
Registered: 1-2006
| | Posted on Tuesday, May 9, 2006 - 1:32 pm: |
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Meandtheboys,
Will you not try my sweet popcorn? 
J.B. |
MeAndTheBoys
Citizen
Username: Meandtheboys
Post Number: 3694
Registered: 12-2004
| | Posted on Tuesday, May 9, 2006 - 1:40 pm: |
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Doing my best to keep away from sugar of any kind J.B, but it does sound good. I'm just not getting this idea of adding it just as the popcorn starts popping! But I am intrigued and may give it a try someday. |
mjc
Citizen
Username: Mjc
Post Number: 1120
Registered: 10-2004
| | Posted on Tuesday, May 9, 2006 - 1:56 pm: |
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equal parts butter and peanut butter melted together in microwave, pour over popped popcorn, toss, eat, wash hands |
Jersey Boy
Citizen
Username: Jersey_boy
Post Number: 764
Registered: 1-2006
| | Posted on Tuesday, May 9, 2006 - 10:02 pm: |
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Meandtheboys,
(Gosh it's hard to type that with no spaces.) If you aren't a diabetic, this amount of brown sugar won't hurt the waistline. It's freakin' popcorn!
You can start by adding the brown sugar BEFORE the popping, because it's safer. I'm just sharing my experience that the DURING popping produced fewer burned ones.
Of course, I have a small dog that eats any that pop out. So no fuss, no muss. Just a happy dog.
J.B. |
MeAndTheBoys
Citizen
Username: Meandtheboys
Post Number: 3699
Registered: 12-2004
| | Posted on Tuesday, May 9, 2006 - 10:17 pm: |
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Usually people just type something like Me&, or MATB, or some such thing. I tried to switch to may real name, but I was told by several folks they liked MATB better, not to mention another Wendy was just confusing the heck out of everyone!
When you're trying to lose a whole bunch of weight, every amount of sugar hurts, but I get your point and might just have to give a try. And I have a BIG dog that eats anything that falls on the floor, so I'm not at all concerned about the mess. |
janeste
Citizen
Username: Janeste
Post Number: 106
Registered: 6-2001
| | Posted on Tuesday, May 9, 2006 - 11:16 pm: |
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Been doing popcorn in olive oil for years. Another trick is to grind the salt in one of those mini food processors if you have one. Voila--fine, easy-to-distribute popcorn salt! (Same process works for powdered-sugar emergencies as well.) |
Alleygater
Citizen
Username: Alleygater
Post Number: 1916
Registered: 10-2004
| | Posted on Wednesday, May 10, 2006 - 9:47 am: |
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Rachel Ray is TOTALLY annoying (s is almost every female on the cooking channel).
She has this fake smile that is ALWAYS plastered on her face. This totally disingenuous high pitched, sing songy voice. I despise Giata Delaurentis as well for much of the same reasons. |
Robert Little
Citizen
Username: Boblittle
Post Number: 365
Registered: 4-2003
| | Posted on Wednesday, May 10, 2006 - 4:05 pm: |
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Giada De Laurentiis, the studio heiress and Wolfgang Puck alumnus, hosts one of the few shows on FoodTV that actually involves cooking instruction.
The network has lost its focus as it expanded into
1. travel--Food Finds, $40 a Day, Tasty Travels
2. contest/reality shows--Next Food Network Star, Iron Chef America
3. documentaries--Unwrapped, Top 5, Secret Life of..., Food 911
4. easy cooking shows--How to Boil and Egg, 30 Minute Meals, Easy Entertaining, Semi-Homemade
5. remodeling shows--Kitchen Accomplished
The best stuff is filmed-and-edited instruction, but it's purchase on the schedule is minimal. These are good--Barefoot Contessa, Paula's Home Cooking, Alton Brown's Good Eats, and Easy Entertaining, and the Mockney chef's show "(Jamie) Oliver's Twist." For useful instruction, Alton Brown should be their biggest star.
Emeril? Unwatchable, uneatable. Mario? When are you going to make some real food? |
Alleygater
Citizen
Username: Alleygater
Post Number: 1939
Registered: 10-2004
| | Posted on Wednesday, May 10, 2006 - 5:25 pm: |
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I like Good Eats. I think Alton is LESS annoying than most on the channel. But I think Bobby Flay's cooking show is worthwhile -- and I find him EXTREMELY annoying, but I like his food. Jamie doesn't have a show on the channel anymore, although he had a special on school lunches on TLC just recently (haven't watched it yet, it's on my Tivo).
Personally I find Paula Dean unwatchable. And that semi-homeade food show is horrible. TS loves Barefoot Contessa, but I don't care for her show (or her although at least she doesn't talk all sing-songy or have a fake smile on all the time).
The channel is looking to expand it's audience (increase it's ratings) from hardcore cooking afficionados to a more general interest/lifestyle audience. Which is why you see their celebrities like Rachel Ray creating travel shows. |
Chrissy McIntyre
Citizen
Username: Chrismc
Post Number: 1
Registered: 2-2004
| | Posted on Tuesday, May 16, 2006 - 10:59 am: |
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One of my fave things to do is use olive oil and add fresh rosemary to the popcorn as well. It's too delish! |
Lydia
Supporter
Username: Lydial
Post Number: 1847
Registered: 5-2001
| | Posted on Tuesday, May 16, 2006 - 4:49 pm: |
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Chrissy -
We add Parsley, Sage, Rosemary and Thyme to lots of butter and pour it over popcorn. We dubbed it "Simon and Garfunkel" popcorn. I love it on a dreary night - I'll eat it instead of dinner. |
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