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March 7, 2006
Parmesan Survival Corn v2
(Photo: Parmesan Survival Corn v2)
Here's take two of the Parmesan Survival Corn I made recently. It doesn't look substantially different, but a few changes are notable. I used grated grana padano cheese intead of the green can, which was a great improvement, I used more oil this time so I didn't need to add butter to make it stick, and I added the spices to the popcorn inside the Whirley-Pop™, instead of mixing it in the bowl.
I'm pretty satisfied with the flavor, but I'm still not content with the way the cheese and Survival Spice™ mixture is sticking to the popcorn, so one more version is on the way. At the moment, I'm using 1/2 C of popcorn, 3 T of oil, 3/4 C of parm, and 1/4 C of Survival Spice™. I think I'm going to try using some Fontina cheese too, the flavor is very similar to parm, and it's meltable.
I think it's close. I sent some home with my brother the other day, and his wife emailed me:
What did you put in that popcorn? Crack? Oh my gosh! I couldn't stop eating it!!!!
Think I should add some butter back in?
Posted by The Pragmatic Chef at March 7, 2006 9:39 AM
Filed under:
Appetizers
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Recipes/Techniques
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Survival Spice™
Comments
That would make my home moving viewing complete. It looks like the king of snackies.
Posted by: Julie at March 7, 2006 9:53 AM
make that "movie"
And make me about a gallon of that popcorn.
Posted by: Julie at March 7, 2006 9:53 AM
LOL @ your sister-in-law. That is funnnnny...and that popcorn looks dangerously yummy!
Jules... you watch people relocate? That's kinda...
Oooooh. Got it.
;)
Posted by: Shelleigh (aka Pie Shell) at March 7, 2006 10:12 AM
It's getting there. A few more tweaks and it'll be in good shape to leave it for now. Thanks for the 'moving' comments!
Posted by: the pragmatic chef™ at March 7, 2006 10:24 AM
Okay, I guess I need to get a whirly-pop. Thanks for the R&D Scott.
Posted by: Lloyd at March 8, 2006 12:39 PM
Let me be clear: I am never ever ever going to make this Meth Popcorn in my house ever. Never. Ever.
I'll let you know how it turns out.
Posted by: Ana at March 11, 2006 7:12 PM
Smart, Ana, are you sure? First one's free... heh.
The latest, version 3, I made the other day included a 1/4C of fontina cheese and 3T of oil. There's more than enough topping, if I can get it to stick better. Next time will be 1/4C of oil and I think I'll skip the fontina.
Posted by: the pragmatic chef™ at March 11, 2006 8:47 PM