Popcorn Seasoning???
Janine
Saturday night we decided to invite some friends over rather than go out
so I decided to use some of popcorn seasoning I had bought at the bulk
food store (4 flavours, about tbsp each). I didn't have any instructions
so I thought you just sprinkled on the seasoning. I tried the cheesy
butter seasoning but I must have done something wrong! I didn't add any
salt; I did use some margarine but the resulting popcorn was way too
salty! Has anyone else used these with success? If so, how did you use
them?
Janine
Mike P. Swaim
> I tried the cheesy
>butter seasoning but I must have done something wrong! I didn't add any
>salt; I did use some margarine but the resulting popcorn was way too
>salty!
Sodium is a major ingredient in many of those 'flavoring' packets. We
like to take plain, no butter, no salt popcorn and add cheyenne pepper
and paprika and garlic powder, or any combination of those
ingredients. If ya ever try it with Parmesan cheese and garlic on it,
you'll likely never want it any other way, but recently I've been
trying, (and failing) to cut down on the number of things that I put
cheese on.
mps
Janine
Mike P. Swaim wrote:
> Sodium is a major ingredient in many of those 'flavoring' packets. We
I wondered if the seasoning was just very high in sodium content :(
>
> like to take plain, no butter, no salt popcorn and add cheyenne pepper
> and paprika and garlic powder, or any combination of those
> ingredients. If ya ever try it with Parmesan cheese and garlic on it,
> you'll likely never want it any other way, but recently I've been
> trying, (and failing) to cut down on the number of things that I put
> cheese on.
Parmesan sounds very good! Is that garlic salt or powder? I will have to
try that the next time, thanks for the tip. I haven't tried the other
flavours we got yet but if they are anything like the first one, I am not
impressed.
Janine
Rabbit
Mike P. Swaim wrote:
> Janine <jvandenb@*SPAMREMOVE*kent.net> wrote:
>
> > I tried the cheesy
> >butter seasoning but I must have done something wrong! I didn't add any
> >salt; I did use some margarine but the resulting popcorn was way too
> >salty!
>
> Sodium is a major ingredient in many of those 'flavoring' packets. We
> like to take plain, no butter, no salt popcorn and add cheyenne pepper
> and paprika and garlic powder, or any combination of those
> ingredients. If ya ever try it with Parmesan cheese and garlic on it,
> you'll likely never want it any other way, but recently I've been
> trying, (and failing) to cut down on the number of things that I put
> cheese on.
>
> mps
My favorite is Old Bay Seasoning sprinkled on top.
Rabbit
Janine
Rabbit wrote:
> My favorite is Old Bay Seasoning sprinkled on top.
What is Old Bay Seasoning? Is it similar to the Ms Dash seasonings?
Janine
lanced
>If ya ever try it with Parmesan cheese and garlic on it,
>you'll likely never want it any other way, but recently I've been
>trying, (and failing) to cut down on the number of things that I put
>cheese on.
Try sprinkling on nutritional yeast (the flat yellow flake kind).
It tastes at least as cheesy as any of those cheesefood flavor packs of salt.
I sympathize about the parmesan though!
-xlnt
--
xlnt |RHFH TMA#2 FCA| bitchy yet caustic |http://php.indiana.edu/~hdarby/
=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=-=
sometimes the impossible shows up undeclared, that's when the impossible
shows you that it's possible. - Harry Connick, Jr.
Rabbit
Janine wrote:
I don't know, I've never tried Ms Dash. Old Bay is a seafood seasoning;
the main ingredient is celery salt. It comes in a square yellow can and
I've seen it sold in most US supermarkets and some in Canada.
Rabbit
Dan Birchall
Alternative Cinema Project at Utah State University (which showed
lots of neat foreign or otherwise-artsy flicks). We'd put
cinnamon and sugar on it, which is apparently more common in
Europe. After noticing that a large portion of the psychology
faculty attended, we briefly debated adding psychoactive
ingredients, but didn't do it. ;)
-Dan
--
Dan Birchall, Moorestown NJ. Linux, NEC Versa 2000C, Cannondale.
Number-1 fan of Maisha - fansite at http://www.scream.org/maisha/
"Make sure wheel is correctly attached to bicycle before riding!"
Janine
dre...@netscape.net wrote:
>
>
> Popcorn seasoned with Bayou Blast is something else! Here's the recipe:
Addie, thankyou so much for the recipe...I will give it a try
Janine
Janine
Rabbit wrote:
> I don't know, I've never tried Ms Dash. Old Bay is a seafood seasoning;
> the main ingredient is celery salt. It comes in a square yellow can and
> I've seen it sold in most US supermarkets and some in Canada.
Rabbit, ok thanks. I will look for this the next time I'm in the
supermarket.
Janine
Janine
Dan Birchall wrote:
>
> cinnamon and sugar on it, which is apparently more common in
> Europe. After noticing that a large portion of the psychology
> faculty attended, we briefly debated adding psychoactive
> ingredients, but didn't do it. ;)
Sugar and cinnamon sounds good not sure about the pshychoactive <hehe>
Janine
Daniel Germain
time I eat popcorn here in a cinema I was like:"yikes,what the hell is
this:" I never ate popcorn with salt on it before. In Europe it is more
like a sweet treat and very :"yummy:!
How come they don't sell sweet popcorn here in the theaters? O.K they
sell some at ther mall in all kind of colors and flavours(and most of
them extremely sweet) but it does not taste the same like in in good old
Germany :O)
spoiled brat
Sabine
Dan Birchall wrote:
> Back in 1990, my then-girlfriend and I did the popcorn for the
> Alternative Cinema Project at Utah State University (which showed
> lots of neat foreign or otherwise-artsy flicks). We'd put
> cinnamon and sugar on it, which is apparently more common in
> Europe. After noticing that a large portion of the psychology
> faculty attended, we briefly debated adding psychoactive
> ingredients, but didn't do it. ;)
>
Seanette Blaylock
<jvandenb@*SPAMREMOVE*kent.net> wrote:
[snip]
>Parmesan sounds very good! Is that garlic salt or powder? I will have to
>try that the next time, thanks for the tip. I haven't tried the other
>flavours we got yet but if they are anything like the first one, I am not
>impressed.
I like soy sauce and Parmesan. YMMV. :-)
Seanette Blaylock
Reply to sean...@spammers.drop.dead.impulse.net
[make obvious correction]
mouse...@mousetrap.net
> ingredients. If ya ever try it with Parmesan cheese and garlic on it,
> you'll likely never want it any other way, but recently I've been
> trying, (and failing) to cut down on the number of things that I put
> cheese on.
When I was small, sometimes I would wake up when my father would
come home from work late at night. I'd rub my eyes and jump up on
the couch and dig into his popcorn.
I never remembered, in my sleepy state, that he always put Tabasco
in the popper. Yikes!
I suppose he just dribbled the hot sauce in with the oil in the bottom,
although he may have put it in the butter-dribbler thing up top.
And I could swear my mother used to eat popcorn in a tall glass with
milk poured over it, fishing out the pieces with a longhandled
spoon.. Mom denies it to this day, but I really do remember it that way.
--
L.V.X.
work http://www.mousetrap.net/ CGI, HTML, Instruction
play http://www.mousetrap.net/~mouse/ the Great Work, opinions
"God was sick on the day I was born." Ortega y Gasset.
Emster1
>milk poured over it, fishing out the pieces with a longhandled<BR>
>spoon.. Mom denies it to this day, but I really do remember it that way.<BR
This is an old Baldwin custom. Sunday dinner is eaten in the afternoon,
usually a big meal with a roast and the works, and then for supper everyone had
popcorn with milk on it. Just like cereal, although no one used a tall glass
and a long spoon. My family changed this tradition though because my father
didn't like milk so we had popcorn and cheese. He isn't a Baldwin=)
Kim
Melissa A. Miles
:
: I don't know, I've never tried Ms Dash. Old Bay is a seafood seasoning;
: the main ingredient is celery salt. It comes in a square yellow can and
: I've seen it sold in most US supermarkets and some in Canada.
Some stores also carry Bell's seasoning, sort of like Old Bay for chicken.
It's great in chicken soup or casseroles or stuffing, and is the "secret"
ingredient in the family meatloaf recipe, which uses only beef. One
little box lasts a very long time.
Rabbit
>
> And I could swear my mother used to eat popcorn in a tall glass with
>
> L.V.X.
Cornbread crumbled into a glass, doused with buttermilk and eaten with a
spoon is popular with a lot of folks (not this one, though -- cornbread yes,
buttermilk oh yes, together no no no!)
Rabbit
Cheryl L Perkins
: Yeah,I really miss the popcorn the way they do it in Germany.The first
: time I eat popcorn here in a cinema I was like:"yikes,what the hell is
: this:" I never ate popcorn with salt on it before. In Europe it is more
: like a sweet treat and very :"yummy:!
: How come they don't sell sweet popcorn here in the theaters? O.K they
: sell some at ther mall in all kind of colors and flavours(and most of
: them extremely sweet) but it does not taste the same like in in good old
: Germany :O)
: spoiled brat
: Sabine
I had the exact opposite experience. I'd been travelling for a long time
in an area with no popcorn (at least not in the rural areas), and had a
stopover in a European airport on my way home. I spotted popcorn for sale,
and bought some, since it was one of my favourite snacks. It was sweet! I
couldn't finish it.
Cheryl
--
Cheryl Perkins
cper...@calvin.stemnet.nf.ca
Edna Glenn
low/no-salt seasonings would be a definite enhancement. I've tried
putting parmesan on my popcorn but found that it does not stick and
settles mostly on the bottom of the bowl--with poor attempts made by
myself to dredge it from the bottom with each bite, often nearly breaking
a tooth on an unpopped kernel (also settled at the bottom) in the process.
How does one get any of the seasonings suggested to stick?
--
Edna
[change 'Cold&Raining' to 'drizzle' for e-mail replies.]
Rabbit
Edna Glenn wrote:
I buy the microwave stuff now, but when I used a hot-air popper, I sprayed the
popped corn lightly with Pam cooking spray. The seasonings then stuck, and it
didn't add a lot of grease.
Rabbit
Seanette Blaylock
>I've been reading this thread with interest. I use a hot-air popper, and
>low/no-salt seasonings would be a definite enhancement. I've tried
>putting parmesan on my popcorn but found that it does not stick and
>settles mostly on the bottom of the bowl--with poor attempts made by
>myself to dredge it from the bottom with each bite, often nearly breaking
>a tooth on an unpopped kernel (also settled at the bottom) in the process.
>How does one get any of the seasonings suggested to stick?
Soy sauce [they do make a low-salt version] helps a lot [and I like
the flavor combo. OK, I'm weird :-)].
Gerry Einarsson
Rabbit (rab...@hotstar.net) writes:
> Janine wrote:
>
>> Rabbit wrote:
>>
>> > My favorite is Old Bay Seasoning sprinkled on top.
>>
>> What is Old Bay Seasoning? Is it similar to the Ms Dash seasonings?
>>
>> Janine
>
> the main ingredient is celery salt. It comes in a square yellow can and
> I've seen it sold in most US supermarkets and some in Canada.
>
>
Only place I've ever seen it is in a seafood restaurant in Richmond BC,
Canada.
It's a great seasonong BTW.
Cheers
Gerry
HTMLsue
><snip>when I used a hot-air popper, I sprayed the
>popped corn lightly with Pam cooking spray. The seasonings then stuck, and
>it
>didn't add a lot of grease.
I do something similar: I use Weight Watchers Buttery Spray.
-Sheattle Sue [sheattle(at)aol(dot)com]
http://members.aol.com/sheattle/
If you're a spammer, send junkmail to the WA State Attorney General:
junk...@atg.wa.gov at the risk of prosecution. :-)
Daniel Germain
Europe...
when I was 13 and visited Norway for the first time and made myself a
marmalade sandwich ,took a bite and spit it out right away...salted
butter*yikes*:O#...13 years later I arrive in Canada and most of the butter
here is salty too...I am just glad they sell also unsalted one...it is still
unclear to me why someone would put salt in butter...I mean if I wanted a
butter sandwich and like salt,I just put some on it,or?! :O)
Sabine
Daniel Germain
either!
Sabine
Edna Glenn wrote:
> I've been reading this thread with interest. I use a hot-air popper, and
> low/no-salt seasonings would be a definite enhancement. I've tried
> putting parmesan on my popcorn but found that it does not stick and
> settles mostly on the bottom of the bowl--with poor attempts made by
> myself to dredge it from the bottom with each bite, often nearly breaking
> a tooth on an unpopped kernel (also settled at the bottom) in the process.
>
> How does one get any of the seasonings suggested to stick?
>
Cheryl L Perkins
: :O) yeah,people from America, must feel the same way ,when they come to
: Europe...
: when I was 13 and visited Norway for the first time and made myself a
: marmalade sandwich ,took a bite and spit it out right away...salted
: butter*yikes*:O#...13 years later I arrive in Canada and most of the butter
: here is salty too...I am just glad they sell also unsalted one...it is still
: unclear to me why someone would put salt in butter...I mean if I wanted a
: butter sandwich and like salt,I just put some on it,or?! :O)
: Sabine
I always heard that the butter was salted to preserve it in the old days,
and people in areas where they once had to salt butter to preserve it for
most of the year liked it that way, and continued to prefer salted butter
even when modern refridgeration became common. I've heard the same
explanation for the continuing popularity among some people of salt meat.
I admit I like both salted butter and salt meat.
Dave Garland
DG> still unclear to me why someone would put salt in butter...I
Like so many things we eat, the custom probably started with food
preservation. Salted butter keeps much longer than unsalted.
Salted butter. Ham. Pretty much anything salted, actually. Anything dried.
Cheese. Anything pickled. Sauerkraut. Pepper. Jams. Lutefisk. A lot of
what we eat is the result of the side effects of food-storage technology.
(So, ok, none of us actually eats lutefisk, except for a few in Minnesota
for whom it is a bizarre holiday tradition. But you get the picture.)
-Dave
Dawn
wrote:
>
>(So, ok, none of us actually eats lutefisk, except for a few in Minnesota
>for whom it is a bizarre holiday tradition. But you get the picture.)
This brought back some memories. My aunt always had to make this
during the holidays. It was served to the guests. I don't believe I
ever had to eat it.
Dawn, who once hailed from the great lake state.
Jean P Nance
A long time ago, we attended a lutefist dinner at a Wisconsin
country church. Properly cooked, and with lots of melted butter,
it is very good. Along with the fish and butter, there were mashed
potatoes, a vegetable, and wonderful deserts. People came from all
around, including Madison, the hall was packed. A fun memory.
--
Soul Surgeon
after anything!
sQuidgey Whitworth
Janine wrote in message <700cot$40k$1...@supernews.com>...
>Hi all....
>Saturday night we decided to invite some friends over rather than go out
>so I decided to use some of popcorn seasoning I had bought at the bulk
>food store (4 flavours, about tbsp each). I didn't have any instructions
>so I thought you just sprinkled on the seasoning. I tried the cheesy
>butter seasoning but I must have done something wrong! I didn't add any
>salt; I did use some margarine but the resulting popcorn was way too
>salty! Has anyone else used these with success? If so, how did you use
>them?
Hiya, Janine : )
Just two more about popcorn seasoning: Powdered ranch salad dressing mix
.... and once I actually put bacon bits in the blender and ground them into
a powder ... it was great on popcorn! Enjoy!
~ sQuidgey!
TEXTEV
do you suppose those spammer search things that pick up email addresses to
spam will pick up that and send to it? I wonder if we should get the email
addresses of our state attorneys general & write them in all our postings?
Greg Rimer
frig. or can it be frozen? My DH bought 6 bags of the kernels at a favorite
Halloween,pumpkin stand and it is the only popcorn that we really like.
Since the stand will be closing in a few wks. he bought 6 bags! Enough to
last us for 6-8 months ! Any ideas will be welcome on how to store it.
Thanks Debby
Janine wrote in message <362B7AAE...@kent.net>...
>x-no-archive: yes
Rivahcat2
frig. or can it be frozen?>>
Never having bought enuf to have to worry about storing it, I'm not absolutely
positive, but I DO know that the reason popcorn kernels refuse to pop is due to
lack of sufficient moisture. Seems to me that keeping the unpopped kernels in
the fridge or freezer, which are moist environments, would certainly help the
"pop success percentage".
--
D. H. Lewis
"What does not kill me, makes me stronger."
Un-com"plicate" my email address to contact me. ;)
Dave Garland
"R> This is a question about storing popcorn. Can it be stored
"R> on the shelf, frig. or can it be frozen? My DH bought 6
Store it in full, airtight containers. Glass works better than plastic.
Maybe sprinkle a few drops of water in before sealing. Not sure that
freezing would help, keeping the moisture inside the kernels is the
paramount thing. Drying out is the failure mode of popcorn.
-Dave
sQuidgey Whitworth
Greg Rimer wrote in message <70go2t$1lv$1...@supernews.com>...
>This is a question about storing popcorn. Can it be stored on the shelf,
>frig. or can it be frozen? My DH bought 6 bags of the kernels at a
favorite
>Halloween,pumpkin stand and it is the only popcorn that we really like.
>Since the stand will be closing in a few wks. he bought 6 bags! Enough to
>last us for 6-8 months ! Any ideas will be welcome on how to store it.
>Thanks Debby
Hiya, Debby : )
I *do* believe I remember reading somewhere that popcorn keeps/pops better
if stored in the freezer. Maybe it has something to do with contracting the
kernels? And did you know ......... HELOISE says that a good way to test the
oil in which you want to fry something is to toss a popcorn in there ... if
it pops, it's hot enough : ) ( Just couldn't resist throwing in that small
snipet of knowledge : ) Here's one more wee bit about popcorn, Heloise,
1982:
"For edible party munchy holders, shape popcorn-ball mixture over the
bottoms and side of glasses well-greased with margarine. After mixture
hardens, remove "cups" and fill with nuts or other treats."
Cheers!!
~ sQuidgey!!
crys...@not.rice.edu
>frig. or can it be frozen?
I have limited experience, but I will share what I know. If you buy
10 pounds of popcorn and store it in the pantry at room temperature in
a heated/airconditioned house for eight years it will become rancid.
Not too rancid to eat if you're not too picky.
I would suggest buying it in a quantity that you will eat within one
year and storing on the shelf.
Crystal
Rabbit
> This is a question about storing popcorn. Can it be stored on the shelf,
> frig. or can it be frozen? My DH bought 6 bags of the kernels at a favorite
> Halloween,pumpkin stand and it is the only popcorn that we really like.
> Since the stand will be closing in a few wks. he bought 6 bags! Enough to
> last us for 6-8 months ! Any ideas will be welcome on how to store it.
> Thanks Debby
It should be stored in an airtight container (I use a glass jar), either in a
cupboard or in the refrigerator. The idea is that you don't want the popcorn to
dry out. It pops because moisture in the kernel turns to steam and explodes the
corn, so if it dries out it either pops smaller or doesn't pop at all.
Rabbit
Dave Hitt
><<This is a question about storing popcorn. Can it be stored on the shelf,
>frig. or can it be frozen?>>
>
>Never having bought enuf to have to worry about storing it, I'm not absolutely
>positive, but I DO know that the reason popcorn kernels refuse to pop is due to
>lack of sufficient moisture. Seems to me that keeping the unpopped kernels in
>the fridge or freezer, which are moist environments, would certainly help the
>"pop success percentage".
Freezers and refrigerators are not moist. They are very dry
environments. If you put popcorn in either place be sure to seal it
very well.
---
- Dave Hitt hit...@spamblocker.bigfoot.com (remove "spamblocker" to reply)
---
Let's take our country back from the Religious Right:
http://home.nycap.rr.com/hittman/rak.html
grandma Rosalie (R. Beasley)
><<This is a question about storing popcorn. Can it be stored on the shelf,
>frig. or can it be frozen?>>
>
>Never having bought enuf to have to worry about storing it, I'm not absolutely
>positive, but I DO know that the reason popcorn kernels refuse to pop is due to
>lack of sufficient moisture. Seems to me that keeping the unpopped kernels in
>the fridge or freezer, which are moist environments, would certainly help the
>"pop success percentage".
Can be stored on the shelf - keeps better in the freezer esp. long term
if you have room for it.
grandma Rosalie
syl...@netaxis.qc.ca
> frig. or can it be frozen?>>
>
I keep mine in a glass jar with the lid tightly closed. It keeps well, in
my opinion.
Sylvie
CatGirl
Janine wrote:
> x-no-archive: yes
>
> sQuidgey Whitworth wrote:
>
> >
> >
> > Just two more about popcorn seasoning: Powdered ranch salad dressing mix
> > .... and once I actually put bacon bits in the blender and ground them into
> > a powder ... it was great on popcorn! Enjoy!
>
> I've never bought powdered ranch dressing but will have to try it. Thanks for
> the tips.
>
> Janine
Gary D. Wiemer
>><<This is a question about storing popcorn. Can it be stored on the shelf,
>>frig. or can it be frozen?>>
>>
moisture inside the kernel. Buy any method that keeps the popcorn from
drying out would work. Personally, I buy the store brand popcorn, cut the
corner off the plastic bag and after pouring out the serving, then twist the
top of the bag as tight as possible then put a clothespin as far down the
twist as possible. The idea is to push out and keep out as much air as
possible. May not work for real long term storage but for us, it works to
make the last bit pop as well as the first batch.
leigh>
Maureen Brennan
Maureen
>
>
Dave Garland
MB> A friend in university sprinkled brewer's yeast on her
MB> popcorn. Maureen
Yeah, and claimed it made it taste like chicken.
-Dave
A.Ferszt
>
> Hello, Sodium!!! How about Hollandaise?
Hollandaise sauce on popcorn??? That would make it very soggy. If you
are referring to some kind of powdered sauce gunk, it probably has as
much sodium in it as any other type powdered sauce gunk.
>
harry_c...@iname.com
><<This is a question about storing popcorn. Can it be stored on the shelf,
>frig. or can it be frozen?>>
>
>Never having bought enuf to have to worry about storing it, I'm not absolutely
>positive, but I DO know that the reason popcorn kernels refuse to pop is due to
>lack of sufficient moisture. Seems to me that keeping the unpopped kernels in
>the fridge or freezer, which are moist environments, would certainly help the
>"pop success percentage".
<sigh> Being an expert, shelf storage is fine for most people. A few days
before you plan to use it, place it in a bottle with a little water. The water
will re-hydrate it. Popcorn does not have enough oil to go "rancid" the way
unsaturated oils do.
Visit
http://www.popcorn.org/
for the lowdown.
-quote-
Without moisture -- 13.5 percent to 14 percent per kernel is needed -- popcorn
can't pop. That's
why it's important to store popcorn correctly. An entire percentage of
moisture can be lost if your
kernels are left uncovered on a hot day. And though that may not sound like a
lot, it adds up. A loss
of 3 percent can render popcorn unpoppable. And even a 1 percent drop in
moisture will harm the
quality of your kernels.
So what's the best way to store popcorn? Airtight containers -- plastic or
glass -- are your best bet
to avoid moisture loss, especially when stored in a cool place like a
cupboard. Avoid the
refrigerator. Some say the cold storage makes the popcorn taste better, but
many refrigerators
contain little moisture and can dry out kernels.
-end quote-
ZÉRö
>x-no-archive: yes
>
>The BEST way to top popcorn (air popped, of course!) is with a little
>melted butter, and fresh lime juice! Yes, fresh lime juice! Just
>sprinkle it on there! YUMMO!
That makes NO sense. Air pop it, then put butter on it. Just pop it in
butter for pete's sake!!!
ZÉRö
Remove "no." and ".spam" from email to reply.
Roger P Williams
> That makes NO sense. Air pop it, then put butter on it. Just pop it in
> butter for pete's sake!!!
It's healthier and more frugal to add the butter after air popping, since
you can control how much is used.
--Roger
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