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February 24, 2006
Parmesan Survival Corn
I can't stop eating this stuff.
A customer in Alaska, Lloyd, emailed to say that he made this recently with popcorn but he's also doing it with pork rinds. I just bought a neat gadget called a Whirley-Pop™ that I'll review Monday, so with this cool popper and a great idea in hand, I had to give it a try.
I really can't stop eating this stuff, I just had to go back into the test kitchen and have some more.
Where was I? Right. I'm going to try different techniques, but for this batch, I used about 3 parts cheese to 2 parts Survival Spice™. I had some parm in a green can that I needed to get rid of, so I used that. It doesn't have enough flavor, though, and because it's so dry it doesn't cling to the popcorn very well, so next time I will definiteIy use freshly grated. I melted some butter, then added the dry mix to that and mixed it up. When the popcorn was done, I tossed it with the mixture, added a bit of kosher salt, and there it was.
Was, being the correct term. It's gone now.
Posted by The Pragmatic Chef at February 24, 2006 9:47 AM
Filed under:
Appetizers
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From the DIF Test Kitchen
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Recipes/Techniques
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Survival Spice™
Comments
Yup, I took one of the small green containers of Parmesan and emptied it into a baggie and then added the spice and mixed well. Then I put the mix back into the little green container and stuck it in my wifes purse and away to the movies we went.
I felt pretty bad for all the other people in the theater eating their bland popcorn, but I didn't have enough to go around. So I silently gloated and enjoyed the best tasting movie I had ever seen.
Posted by: Lloyd at February 25, 2006 11:49 AM
It's a great idea, Lloyd. I wouldn't mind trying the freshly grated because I didn't use much butter and I think it would stick better. What an awesome idea, though, I truly couldn't stop eating it.
I'm going to watch a movie tonight, just to have an excuse to make more. Did you use more seasoning than this? I can see wanting it a bit more seasoned than I made it the first time.
Posted by: the pragmatic chef™ at February 25, 2006 12:04 PM
Lloyd, just in case no one has told you how much you rock lately? It's a lot.
Posted by: Julie at February 25, 2006 12:39 PM
Wow Julie, Thanks!
Scott, I really don't know how much I put in. I just kind of dumped some in. I really like freshly grated Parmesan but my wife grates it in the big food processor and the pieces are pretty big for this. But know that you mention it I'm sure that there's smaller attachments somewhere in her kingdom. I'll find out.
Posted by: Lloyd at February 25, 2006 2:13 PM
Spooky. Last night I had it in my mind to make popcorn (I did) with SS and parm (sick child so plans were curtailed). Who says there's no mind control??
Posted by: Ana at February 28, 2006 6:57 AM
MWAHAHAHAHAHA, Ana! Our evil plan is working perfectly...
I grated some grana padano cheese last night to make another batch, but that was as far as I got. Hopefully tonight.
Posted by: the pragmatic chef™ at February 28, 2006 7:28 AM