Later in the day, I bet so!
little salt and real butter. We stopped using micro popcorn, and use an old fashion pan.
Butter and the cheese from a macaroni and cheese packet.
Head Country BBQ seasoning, Cavenders greek or creole.
All depends on how I cook it. I am a bit of popcorn snob. Just like my steaks, I prefer simple prep. If I pan cook, I use ActII oil the same stuff they use at the theater, but double the amount. Add in some ActII theater butter salt (the nuclear orange stuff), then salt and more nuclear orange stuff. I like movie theater popcorn.
If you are really wanting something different, pop some plain white corn and pour out some yellow table mustard on a plate. Dip and snack. It sounds awful, but if you like mustard, this will blow your mind.
If you are really wanting something different, pop some plain white corn and pour out some yellow table mustard on a plate. Dip and snack. It sounds awful, but if you like mustard, this will blow your mind.
I've always mean to try some wasabi powder on popcorn. Haven't done it yet.
I won't use Tobasco brand for anything if their is an alternative, Trappey's or Louisiana for me.
I won't use Tobasco brand for anything if their is an alternative, Trappey's or Louisiana for me.
http://www.sweetbellaroos.com/2013/04/06/35-sweet-savory-popcorn-recipes/
I like the sweet popcorns. Or just olive oil spray.
I like the sweet popcorns. Or just olive oil spray.
I'm a kettle corn kind of guy, just a light glaze of butter and sugar is all I need.
