Oh man…I think that it is the funniest and best recipe for anything I’ve ever read! 

 Fred White wrote:  Dear Lorena,  Carl shared your innovations with making popcorn and I’m trying to remember what exactly it was…

Lorena: Here’s our excessively detailed popcorn recipe…

Fred: Oh man…I think that it is the funniest and best recipe for anything I’ve ever read! Really…thank you!

Lorena: There have been two additions to our popcorn making since that article was written: A portion of the olive oil is now coconut oil.  Also, after the Italian herbs, I add smoked paprika.


6 Responses to “Popcorn”

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  1. churpa says:

    More evidence that I need to come up to visit soon so that you can feed me.

  2. Don Cuevas says:

    Just tried out our new Turmix hot air popper for the first time. In fact, I’m noshing some of its popped output now.

    It was clean, it was quick, and tastes good but it doesn’t yield much per batch. You have to let it cool down 10 minutes before popping another batch. Moreover, you don’t get that luscious greasy feel on your fingers. Maybe I should have a bowl of melted butter alongside.

    Don Cuevas

  3. -el codo- says:

    Aceituneros of the Baja California Guadalupe Valley are marketing regional “aceite de oliva” that just beats the pants off of supposedly 4-leaf grade olive oil from Tuscany. The stuff that costs more than my car. Bajacaliforniano olive oil is more intensely green than “the expensive spread” and it tastes better.

    So this leaves me feeling hoodwinked about imported olive oil. Like when I discovered Grade B maple syrup tastes better than Karo-Syrup-like, grade A maple syrup.

    Granos de maize para palomitas can have a pretty tough husk. I’ve learned to try out different sources rather than commit to a kilogram risk purchase.

    A mix of queso cotija y queso chihuahua grated onto the bowl of popcorn does pretty well for itself. Bottled garlic is becoming more common and soaking the cheeses in garlic after grating then sprinkling them on the popcorn works great.

    Sea salt is commonly rock salt in Mexico. A coffee mill or a molida para nixtamal can process the granos and make sea salt into table seasoning. If I wanted to dust my edibles with pure sodium chloride I’ll go to a lab supply. Sea salt should be labeled “Sea Minerals Seasoning” Like comparing powdered eggs to fresh ranch eggs in taste.

    • BC says:

      El Codo,

      Your queso topping mix sounds good, will need to try that.

      Have you tried Baja Precious Extra Virgin Olive Oil from Baja California? The label says it is a mix of two Spanish varieties: Mission and Nevadillo olives. Though an amazon free delivery may not make sense for you, for those of us still stuck in the US, Amazon sells a 1 Gallon Jug for $34.99 with Free delivery and it sure beats any of the so called name brands in both taste and price, especially with Free delivery.

      Found a Baja producer circa El Porvenir, Rancho Cortés which makes queso and has a cooperative’s brand called Misiones de Baja California, which this articles declares “Rancho Cortés: The Best Olive Oil In the World–And Damn-Great Cheese to Boot”

      I like a 50-50 mix of real butter and extra virgin olive oil, and then add tepin flakes to taste.

      • churpa says:

        Hmmm…tempting and sounds like a good deal. We used to camp in an olive grove in baja every year. I wonder if it’s still there…