Olive oil with popcorn -- a new, delicious idea to me.

Kermit Lynch's last sentence in the current newsletter:

"Or, here’s a recipe for you: pop good popcorn, drizzle with olive oil, then salt it and add some dried thyme. Serve with Banyuls."

Never thought of olive oil with popcorn.

Never thought of popcorn and Banyuls.

Served some home grown popcorn with 1979 Dom. Du Mas Blanc last night with Maldon sea salt and a bit of dried thyme -- irresistible.

I've popped popcorn using olive oil and topped with grated Romano cheese. Tasty when you want something different.

I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!

We use "light" (flavorless) OO to pop our white (getting hard to get) popcorn, and then butter it. This gives ample opportunity to get rid of that oaky buttery Chard someone gave you a la Andrea Immer.

That OO is what we use when a recipe calls for "vegetable oil" and it looks like EVOO won't do. This is strickly for health reasons.

[Jenise]

I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!

Do you have a special bowl for nuking your popcorn? I bought a glass vessel from the Vermont something-or-other company especially for microwaving popcorn, but haven't been pleased with the results. Too many kernels go unpopped.

I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!

Do you have a special bowl for nuking your popcorn? I bought a glass vessel from the Vermont something-or-other company especially for microwaving popcorn, but haven't been pleased with the results. Too many kernels go unpopped.

I love my Whirley Pop!

http://www.popcornpopper.com/stovetop-poppers.html

Pesonally, I like the stovetop method. Gotta try it with EVOO, though.

rwj

[Jenise]

Whirley Pop, eh? What does the crank crank?

I pop my popcorn with EVOO, 1 tsp. per 1/3 cup of popcorn in the microwave. I then add parmesan cheese and red chili pepper flakes. Very fun!

Do you have a special bowl for nuking your popcorn? I bought a glass vessel from the Vermont something-or-other company especially for microwaving popcorn, but haven't been pleased with the results. Too many kernels go unpopped.

Yes, it is a red, plastic bowl with a opaque lid. The bottom of the bowl says "Back to Basics". I bought it at a local kitchen shop. I also found it on Amazon for you, here is the link.

http://www.amazon.com/Back-Basics-Micro ... B000FTGINO

I like it, I've played with it long enough to know when to take it out.

I use an old aluminun pressure cooker without the rubber gasket. Very thick, heavy bottom to disperse the heat. Put the burner on high. Add the oil and put in 3 kernals without the lid. When the second kernal pops, add 1/2 cup kernals and replace the lid. Shake the cooker across the burner until it's done popping. When the popping stops, immediately pour into a bowl and add toppings.

I add Louisiana Hot Sauce (Crystals) , a squeeze of lime juice and a couple of shakes of salt on mine...

Richard