Restaurants & Bars

Los Angeles Area Popcorn

Popcorn ideas, thoughts, and toppings.

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Popcorn ideas, thoughts, and toppings.

Colin | May 16, 2002 03:18 PM

The general boards threads on popcorn were really lame. I was hoping for some new insights instead of a lot of people agreeing that theater popcorn costs too much. Or new fancy ways of wasting my time one woman even bakes her popcorn.... What?

Several people mentioned their favorite popper and they're right. It’s available at some chain stores like BednBath, or at Popcornpopper.com. Makes it easy and no clean up. Theaters don't clean their kettles, why would you? My dad would say it just adds to the flavor.

Oils: People were saying grape seed oil and olive oil. Yikes. I mean maybe now and then for a little diversity but c'mon. Don't get overly health conscious and use canola it tastes terrible. The best is roasted peanut oil. You probably won't want to add butter, so do a sampling first. Coconut oil is good but is remains a solid at room temperature and you feel kinda guilty lodging hard chunks of it into the pot. If the popped corn gets cold (like while your sneaking it into the theater, and believe me they don't give a damn) the coconut oil returns to being a solid and makes the popcorn chewy, greasy. I've tried walnut oil-gross, I tried macadamia nut oil - okay. Next I'm going to try avocado oil but I don't see how that could taste good.

Best popcorn: The Indian corn, colored corn, just pops looking gray and since most people eat popcorn in front of a movie who wants to pay more or bother searching for pretty popping corn.
William Sonoma sells popping corn if you want to get kinda fancy and since every mall has one it's a good place to try if your thinking of leaving Orville.

Toppings: I was hoping for some good ideas, but none were listed. Please do not mention using yeast again. Though it was very very popular among the lesbian couples I met during college in Ithaca, N.Y.
I skip butter; it's redundant after peanut or coconut oil. Popcorn salt you should buy is ground very fine, and doesn't just sift to the bottom like regular household salt, or obviously grind yer own. I usually add garlic powder (not garlic salt) and some cayenne pepper. I've never had good luck with any cheeses; the popcorn never seems hot enough to melt any cheese I'd ever want on my popcorn.

Let me if you have any other ideas?

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