When you think of Summer do you think of popcorn?

Drive-Ins, Summer movie dates, pool parties..

It’s not the first thing, mind you, but I think of it.

Oh, let’s be real, I think of popcorn just as much in the winter.  I’m a complete kernel fiend but it was a so-so (desperate) segue into the post.

BTW, Do you think it’s easy to find a photo combining fashion with popcorn?!  NUH-UH Girlfriend.  Was so excited when I snapped the above window in NY!

But  I’m thinking about popcorn pretty much every day, now that I’m on my gluten-free trial period (I hate the word DIET).

In fact it was one of the very first things I looked up before deciding whether or not this G-F choice would even be doable for me.

Because It’s absolutely, positively, your chances are zero, IMPOSSIBLE to get me to go to the movies and not eat popcorn.

If I’ve been to Bouchon for lunch and The French Laundry for dinner and you say let’s go to the movies I will at least get a medium, butter 1/2 way down.

No Sharesies.

Here’s an insider’s trick for the cinema: establish two straws at different levels of the bag and shoot the “butter” down the straws.

Don’t judge.

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24 carat good news?

There’s NO GLUTEN IN POPCORN :-)

Now I know there are a million & one different ways to doctor popcorn. Whether you like it sweet or savoury, the possibilities are truly endless.

Basically, when it was suggested to God He create the perfect vehicle to deliver every possible flavour, He created popcorn.

I like both sweet & savoury, though I’m partial to salty for sure.

When I first moved to London, not all theatres even sold popcorn and if they did it was only sugared, which horrified me, but after my boyfriend put an end to bringing my own (spoilsport) I grew to sort of like the sweet stuff. Amazing how the human body adapts under pressure.

But enough about ancient history and uptight old beaus who care about car smells.

I have this great tip for popping corn that I’d like to share with you.

First, I would highly recommend dumping your microwave popcorn. I hear it’s very unhealthy and possibly linked to Alzheimer’s disease. Just saying. I certainly have no idea if this is a valid accusation, but what I do know to be true is that freshly popped corn is way more delicious and only takes a few minutes extra to make, so why not make the switch?

Another benefit to popping stove top style is you may choose healthier oils such as olive, or coconut, for example. Who knows what Redenbacher really puts in that reservoir of goo at the bottom of the bag?

Pre-popped popcorn stores really well for at least a week. Make it when you have time, store in the same type of container you would keep cereal in and add the fixins’ when the movie starts.

Which is how we get to the popping tip below…

We were staying with dear old friends in Lake Tahoe earlier this year and I commented on how incredibly good their popcorn was (as we were watching an incredibly bad movie)

I was digging for every last ‘Old Maid’ (what’s your euphemism for un-popped kernels? I admit my old British one is so politically incorrect :-()

My friend said it was all in their friend Khalil’s “Top Secret Tip” which she gave me permission to share here;

KHALIL’S TOP SECRET POPCORN TIP:

Slow  roast  the  kernels  first!!!

I know. omg. Shhhhhh. Promise not to tell any other blogs…especially that Pioneer Lady.

What looks tastier-These?

Or these?

So, the secret’s out of the bag. Do with it what you will.

It does take some time and yes, skills to achieve just the right deep golden colour before cranking the heat up and commencing a popping.

On my stove it takes about 15-20 minutes but it is old and the gas control is either “Rainy Campfire on Survivor!” or “Industrial Kitchen Bake Off”

Don’t be too hard on yourself if you have one or two “Incidents”

Who amongst us hasn’t thrown a ‘seriously burnt popcorn’ microwave away?? (our score is 2)

I’m thinking of spreading a bag of kernels on an oiled cookie sheet and slow roasting them in the oven, as I do with steel cut oatmeal, to see if I get the same results.

Popcorn kernels may also be pre-toasted and saved to pop later, but I’ve found they don’t save for very long, maybe 3 or 4 days.

Then for some reason, husbands can’t get them to pop anymore and they burn.

They burn badly.

And your “Ray Donovan” Sunday evening viewing will be scarred.

As if you’re not being scarred enough just watching that show.

A few of my personal fav’s; “Olive Oil & Sea Salt” butter from “Land O’ Lakes” (new, at least to me) , ghee, celery salt, Sriracha, Old Bay Seasoning, parmesan cheese, truffle salt…you know the drill.

I totally love the popcorn maker I asked for last Christmas after reading about the perils of micro-waved popcorn.

I’ve never looked back.

Charlotte Olympia leather bag.

Thanks to L & E & especially Khalil!

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Ciao Orville Baby. It was fun while it lasted.

XXXSP

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