Good morning Readers!!! As I mentioned last week, I have recently been spending more time in the food blogosphere. As a result, I have been "meeting" many wonderful food bloggers. Among these is DB, the Foodie Stuntsman, whose blog, Crazy Foodie Stunts, is focused on challenging and unusual food preparation (including, among others, an amazing grilled flank steak with chimichurri sauce). So when he agreed to guest post on my blog, I was super-curious to see what recipe he would be posting. After all, I try to mostly post healthier recipes that are easier to prepare, my rationale is that if it's easy then you are more likely to eat healthy (but there are other treats in there too since after all, life and food require balance).
Fortunately, DB was up to the task. He picked a recipe that is unusual in keeping with his blog's theme(making stovetop popcorn these days has become rare in light of the convenience of microwave popcorn). However, this method is more natural and gives you so much more control over what is put in your popcorn. Great job DB!
For more on this tasty recipe, keep reading after the jump.
Many thanks again to DB for this wonderful post! I hope all of you enjoy it! Be sure to check out his website and other social media =)
* facebook https://www.facebook.com/crazy
* twitter https://twitter.com/FoodieStun
* pinterest http://pinterest.com/foodiestu* google+ https://plus.google.com/u/0/?t
And now...without further ado....
Hello everybody! My friends call me DB and I have assumed the alias Foodie Stuntman. I am the founder, author and home cook over at Crazy Foodie Stunts where I tackle challenging food preparation for the home cook, unusual cooking methods and making food from scratch that are often taken for granted and can easily be bought at the local supermarket. Some examples include homemade ricotta which then I used to make gnocchi, making a gelato without an ice cream maker, and (just this past week) substituting potatoes for rice in a risotto.
Since Rose primarily focuses on healthy and quick food, I thought this snack might be a good intersection where our two points of view meet, given that we are now fully into the summer movie season. After all, popcorn is healthy, if prepared properly. Yes, I've gotten used to the nuclear (i.e. microwavable) iteration of popcorn, but all its convenience has an associated cost. In this case, the cost is the unnatural chemicals those microwavable bags contain.
It wasn't always this way. I remember when VCRs (Kids, think of a Blu-Ray player, only in analog) cost $1000 and they were the size of a refrigerator. I also remember the air popper that my parents bought. It was definitely a novelty to see the kernels explode in the popper, while the hot air melts the butter in the measuring cup that fit perfectly on top of the hood, then eat a bowl of popcorn on a Friday night while watching TV. The other way the article notes is to use the stovetop. This method has been around for generations (Jiffy Pop, anyone?) and it is the method I'm using here. As I looked around, I found that many recipes referenced Alton Brown's on Food Network, so I decided to get it straight from the horse's mouth, so to speak. Yes, there is butter and salt, but the chief difference with this method is that you have control over the amount used.
3 tablespoons vegetable oil
3 ounces popcorn kernels (approximately 1/2 cup)
1/2 teaspoon kosher salt plus more to taste
3 tablespoons unsalted butter, melted
1. Combine the oil, popcorn kernels and 1/2 teaspoon salt in a 6-quart (or larger) stockpot. Cover with aluminum foil and then stab the foil with a knife about 10 times at allow steam to escape. Place the stockpot over medium heat and continually shake the pot. You will hear the oil sizzling then popping. Shake until the popping stops, about 3 minutes. Remove stockpot from heat and remove aluminum foil. Transfer popcorn to a mixing bowl and toss with melted butter and salt, to taste. Serve immediately.
Hopefully that wasn't too crazy of a dish. I hope you enjoyed and I'd also like to thank Rose for having me here today.