Popcorn

[Guest guest]

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

[Guest guest]

Even though nt says yeast is an ok food, I have to disagree. Its mainly glutamic

acid which can cause problems for people sensitive to msg. That's why it tastes

so good. Its probably similar in makeup to those bragg liquid aminos which nt

does not recommend. (Similar in amino acids)

I use a stainless steel popcorn maker that has a built in stirrer and I don't

use straight coconut oil. It has a low smoke point. Usually I mix coconut with

lard. Or I use lard or tallow and then just take the coconut oil and melt it

with butter to go on top. That way no worries about burning precious CO.

Peanut oil also is tolerable and has a high smoke point. One hint is to make

sure the oil you drizzle on top is cooled or it will basically melt your

popcorn.

Good eating!!!

>

> 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

>

[Guest guest]

Even though nt says yeast is an ok food, I have to disagree. Its mainly glutamic

acid which can cause problems for people sensitive to msg. That's why it tastes

so good. Its probably similar in makeup to those bragg liquid aminos which nt

does not recommend. (Similar in amino acids)

I use a stainless steel popcorn maker that has a built in stirrer and I don't

use straight coconut oil. It has a low smoke point. Usually I mix coconut with

lard. Or I use lard or tallow and then just take the coconut oil and melt it

with butter to go on top. That way no worries about burning precious CO.

Peanut oil also is tolerable and has a high smoke point. One hint is to make

sure the oil you drizzle on top is cooled or it will basically melt your

popcorn.

Good eating!!!

>

> 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

>

[Guest guest]

Whirlypop! It's a great, old-fashioned popcorn popper. You can get them at

Fleet Farm, Kitchen Window (they're still on holiday sale there) and Macy's.

Coconut oil for popping and brewer's yeast to top for sure!

[Guest guest]

For the sake of clean-up, I actually like using the air popper. Plug 'er in

and let 'er rip (pop). In the end, the taste is the same to me when I pour

on the melted goodness (this includes one or a combo deal of butter & /or

lard & /or coconut oil).

Becca

[Guest guest]

The best popcorn I ever had was popped with duck fat, and sprinkled with

redmond's sea salt. The flavor was amazing.

-

[Guest guest]

The best popcorn I ever had was popped with duck fat, and sprinkled with

redmond's sea salt. The flavor was amazing.

-

[Guest guest]

I found some interesting links associated with popcorn shoots. I've also found

that commercial bought popcorn shoots are being grown blanched, that is, in the

dark so that they are yellow rather than green with chlorophyll. I've found no

reference to green popcorn shoots!

This blog post is nice. The guy talks a little bit about the taste of the shoots

and then gives a recipe using the shoots which sounds quite yummy . It was

nice reading, for the curious amongst us.

http://keepitupdavid.wordpress.com/tag/popcorn-shoots/

An article and salad recipe in 'Dining Chicago'.

http://www.diningchicago.com/blog/2010/08/11/eat-this-popcorn-shoots-the-new-mel\

low-yellow/

A link here has just one sentence about popcorn shoots but describes them as

'Popcorn shoots: These long, thin, white-stemmed, yellow-leaved sprouts have an

unmistakeable sweet buttery popcorn taste.'.

http://www.vegetables.co.nz/select_a_vegetable/sprouted_beans.php

And from here: Popcorn shoots are grown from a particular variety of popcorn

kernels, and have a rather sweet corn flavor with a slightly-sour, grassy finish

evoking wheatgrass. Their texture is moist yet crunchy, almost like bean

sprouts.

http://www.marxfoods.com/Popcorn-Shoots

My popcorn is not showing any signs of producing the root nub yet. (I did an 8

hour soak and it was still rather hard and crunchy when I bit one so I'm unsure

I soaked it for long enough). Having said that, the kernels already have a bulge

where the root nub emerges, and to me the sprout people images don't show a

great deal of difference between unsprouted and sprouted kernels. I need to give

them a good inspection later on. My other sprouts and shoots are going wild as

here in the UK we've finally had our first taste of summer and a bit of a

'heatwave'. My weather station is showing it as 30C/86F outside and 25C/77F in

our living room... the kitchen is warmer...

Time to get another crop of pea shoots going for an outdoor crop I think!

Charlotte

[Guest guest]

I found some interesting links associated with popcorn shoots. I've also found

that commercial bought popcorn shoots are being grown blanched, that is, in the

dark so that they are yellow rather than green with chlorophyll. I've found no

reference to green popcorn shoots!

This blog post is nice. The guy talks a little bit about the taste of the shoots

and then gives a recipe using the shoots which sounds quite yummy . It was

nice reading, for the curious amongst us.

http://keepitupdavid.wordpress.com/tag/popcorn-shoots/

An article and salad recipe in 'Dining Chicago'.

http://www.diningchicago.com/blog/2010/08/11/eat-this-popcorn-shoots-the-new-mel\

low-yellow/

A link here has just one sentence about popcorn shoots but describes them as

'Popcorn shoots: These long, thin, white-stemmed, yellow-leaved sprouts have an

unmistakeable sweet buttery popcorn taste.'.

http://www.vegetables.co.nz/select_a_vegetable/sprouted_beans.php

And from here: Popcorn shoots are grown from a particular variety of popcorn

kernels, and have a rather sweet corn flavor with a slightly-sour, grassy finish

evoking wheatgrass. Their texture is moist yet crunchy, almost like bean

sprouts.

http://www.marxfoods.com/Popcorn-Shoots

My popcorn is not showing any signs of producing the root nub yet. (I did an 8

hour soak and it was still rather hard and crunchy when I bit one so I'm unsure

I soaked it for long enough). Having said that, the kernels already have a bulge

where the root nub emerges, and to me the sprout people images don't show a

great deal of difference between unsprouted and sprouted kernels. I need to give

them a good inspection later on. My other sprouts and shoots are going wild as

here in the UK we've finally had our first taste of summer and a bit of a

'heatwave'. My weather station is showing it as 30C/86F outside and 25C/77F in

our living room... the kitchen is warmer...

Time to get another crop of pea shoots going for an outdoor crop I think!

Charlotte

[Guest guest]

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

>

> I found some interesting links associated with popcorn shoots. I've also found

that commercial bought popcorn shoots are being grown blanched, that is, in the

dark so that they are yellow rather than green with chlorophyll. I've found no

reference to green popcorn shoots!

>

> This blog post is nice. The guy talks a little bit about the taste of the

shoots and then gives a recipe using the shoots which sounds quite yummy . It

was nice reading, for the curious amongst us.

> http://keepitupdavid.wordpress.com/tag/popcorn-shoots/

>

> An article and salad recipe in 'Dining Chicago'.

>

http://www.diningchicago.com/blog/2010/08/11/eat-this-popcorn-shoots-the-new-mel\

low-yellow/

>

> A link here has just one sentence about popcorn shoots but describes them as

'Popcorn shoots: These long, thin, white-stemmed, yellow-leaved sprouts have an

unmistakeable sweet buttery popcorn taste.'.

> http://www.vegetables.co.nz/select_a_vegetable/sprouted_beans.php

>

> And from here: Popcorn shoots are grown from a particular variety of popcorn

kernels, and have a rather sweet corn flavor with a slightly-sour, grassy finish

evoking wheatgrass. Their texture is moist yet crunchy, almost like bean

sprouts.

> http://www.marxfoods.com/Popcorn-Shoots

>

> My popcorn is not showing any signs of producing the root nub yet. (I did an 8

hour soak and it was still rather hard and crunchy when I bit one so I'm unsure

I soaked it for long enough). Having said that, the kernels already have a bulge

where the root nub emerges, and to me the sprout people images don't show a

great deal of difference between unsprouted and sprouted kernels. I need to give

them a good inspection later on. My other sprouts and shoots are going wild as

here in the UK we've finally had our first taste of summer and a bit of a

'heatwave'. My weather station is showing it as 30C/86F outside and 25C/77F in

our living room... the kitchen is warmer...

>

> Time to get another crop of pea shoots going for an outdoor crop I think!

>

> Charlotte

>

[Guest guest]

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

>

> I found some interesting links associated with popcorn shoots. I've also found

that commercial bought popcorn shoots are being grown blanched, that is, in the

dark so that they are yellow rather than green with chlorophyll. I've found no

reference to green popcorn shoots!

>

> This blog post is nice. The guy talks a little bit about the taste of the

shoots and then gives a recipe using the shoots which sounds quite yummy . It

was nice reading, for the curious amongst us.

> http://keepitupdavid.wordpress.com/tag/popcorn-shoots/

>

> An article and salad recipe in 'Dining Chicago'.

>

http://www.diningchicago.com/blog/2010/08/11/eat-this-popcorn-shoots-the-new-mel\

low-yellow/

>

> A link here has just one sentence about popcorn shoots but describes them as

'Popcorn shoots: These long, thin, white-stemmed, yellow-leaved sprouts have an

unmistakeable sweet buttery popcorn taste.'.

> http://www.vegetables.co.nz/select_a_vegetable/sprouted_beans.php

>

> And from here: Popcorn shoots are grown from a particular variety of popcorn

kernels, and have a rather sweet corn flavor with a slightly-sour, grassy finish

evoking wheatgrass. Their texture is moist yet crunchy, almost like bean

sprouts.

> http://www.marxfoods.com/Popcorn-Shoots

>

> My popcorn is not showing any signs of producing the root nub yet. (I did an 8

hour soak and it was still rather hard and crunchy when I bit one so I'm unsure

I soaked it for long enough). Having said that, the kernels already have a bulge

where the root nub emerges, and to me the sprout people images don't show a

great deal of difference between unsprouted and sprouted kernels. I need to give

them a good inspection later on. My other sprouts and shoots are going wild as

here in the UK we've finally had our first taste of summer and a bit of a

'heatwave'. My weather station is showing it as 30C/86F outside and 25C/77F in

our living room... the kitchen is warmer...

>

> Time to get another crop of pea shoots going for an outdoor crop I think!

>

> Charlotte

>

[Guest guest]

You're always very welcome Melody!

I have a big dill plant in my garden. I'm never quite sure what to do with dill.

Of course, in Scandinavia they use dill extensively with raw salmon to make

Gravalax, a kind of picked dish. The restaurant article has a brown butter dill

vinegarette recipe that I'd be interested to try out although I'd be swapping

browned off butter with extra virgin olive oil... I bet it would be delicious

poured over a popcorn shoot salad, or any other sprouting/shooting salad. My

first batch of lollo rossa is just about ready in my kitchen window box, somehow

it defied the cold April and May we suffered over here.

Out of interest Melody, how was your winter and spring season in NY? We keep an

eye on the forecast down the east coast of the US as often, your weather systems

wing across and slap the UK about ten days later. We often expect snow here

about ten days after NY gets hit. This winter has been quite mild and we didn't

really get much snow (Scotland excluded where they always get snow; we might be

a little island, a little smaller than the state of NY, but we get a massive

avriation in weather across the island sometimes).

Charlotte

>

> 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

[Guest guest]

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

>

[Guest guest]

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

>