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Thread: Mark Richmond, popcorn and konosuke HDs

  1. #21

    Zwiefel's Avatar
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    Quote Originally Posted by Pensacola Tiger View Post
    All things considered, I'd rather eat styrofoam packing peanuts than air popped popcorn.


    Oil selection plays a critical role in the flavor of popped corn. and as WildBoar said, it will allow your after-pop seasonings to stick much better. I used to put kosher salt in with the oil and popcorn, as that is the best way to make it stick. Then I started using garlic salt, which has a tendency to scorch when used that way.

    I'm definitely going to have to add jalepeno powder and nutritional yeast to my regime though. And I got some good parmigiana-reggiano to try this weekend, but didn't quite make it...maybe one night this week.
    Remember: You're a unique individual...just like everybody else.

  2. #22
    Joy of Cooking has a great recipe for molasses candied pop corn.

    There is an old family dish I make on Thanksgiving that is creamed corn, oysters, cracker crumbs, eggs, milk and butter - a savory baked custard. It's the only time I eat creamed corn really.

    I love my Kono HD 270 Kiritsuke Gyuto - not too much belly on mine - in fact I wish my belly was as flat.

    Yeah Mark's old videos are fun to watch so is his mustard patina one.

  3. #23
    Senior Member labor of love's Avatar
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    Quote Originally Posted by Dardeau View Post
    I also like voodoo, but slap ya mama's from ville platte is better
    1+

  4. #24
    Senior Member labor of love's Avatar
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    Hidden valley ranch dry packet seasoning anyone?

  5. #25
    Senior Member DeepCSweede's Avatar
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    Quote Originally Posted by Zwiefel View Post
    so....I'm going to get in trouble if I talk about creamed corn?

    well, that's probably appropriate no matter the context, that stuff is just nasty.

    Great thread idea LOL (notice there's no comma).
    Great now I am hijacking a thread - MODS FLOG ME!!!!

    Have you tried Thomas Keller's Creamed Corn recipe. Fantastic stuff.

  6. #26
    Creamed corn is essential when discussing the trifecta of: Creamed corn, spinach and onions.

  7. #27
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    Quote Originally Posted by WildBoar View Post
    In my experience popping in oil adds flavor, mouthfeel and helps salt/ seasoning stick better. Growing up we had an oil popper and ate popcorn regularly. Then in a heath-craze moment, the oil popper was tossed and replaced with a hot-air popper. The only way to make that popcorn taste good was to drown it in a ton of melted butter after it popped, which was, of course, unhealthy. So the hot-air popped was packed up and stashed, and we did not have popcorn anymore.
    I agree with you 100% completely. A a few years ago I had the idea to do "Dinner and a movie" price fixed menu at the restaurant. We were a outside restaurant and had a huge projection TV that was used for the DJ During club hours. There was a vew of a radio tower right behind the screen that was projected upon. It reminded me of the RKO tower, the whole thing seemed to have the look and feel of a drive-in theater ; thus Strike the idea. Anyway in order not to have the whole thing looked completely cheesy I knew the trick would be in the finer details. We Made a video and edited it into the pre-movie that had all of the old movie cartoons and advertisements ( You know the let's go out to the movies dancing popcorn bag). We also got and showed the movie trailers for the movie that would be shown in the "Dinner and a movie" nights that were coming up. We had the whole summer's list of movies and team-based menus printed to look like a playbill, And printed the night's menu on a 6 x 9 movie ticket. We rolled out a red carpet, placed some old movie chairs in front of the screen that I found on eBay. Dressed the hostess up in a cute usher style outfit, And the cocktail waitress in the bar area got a cigarette girl looking costume, Gave out free candy at the bar and complementary cotton candy after the meal to the ā la carte diners. There were several more little touches that really helped make the night very successful now here's where I get back on the subject of popcorn.
    One of those little touches was of course a popcorn machine the movie popcorn machines are oil poppers. We got a somewhat large one but in looking for it i found that the companies that make them did make home sized models. "Theater II" Was the company that made the Pop machine I got, but "Whirley Pop" Also made a nice machine. As for oil my initial thought (which turned out to be a tasty one) was to use peanut oil. Depending on the movie I tried to theme the flavor of some of the popcorn's. I did a chili pepper one flavored with Habanero oil that was great. I also did a smoky flavor one With smoked avocado oil that was pretty cool for the movie "Backdraft"
    And for the record I love the taste that Lawry's seasoning salt gives to popcorn it's my "go to" seasoning.

  8. #28
    Senior Member Lucretia's Avatar
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    Anybody know of a good alternative to popcorn? Hubby loves it, but had a dental implant done recently and was told no popcorn, ever again. I guess there's a risk of the hulls and pointy bits getting caught up under the implant.
    Now is not the time to bother me. And it's always now. Wiley Miller

  9. #29
    I'll ask.

    What's the deal with Mark Richmond? All I know is that he's very business and marketing oriented. What's everyone's beef with him?

  10. #30
    Senior Member labor of love's Avatar
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    Quote Originally Posted by Don Nguyen View Post
    I'll ask.

    What's the deal with Mark Richmond? All I know is that he's very business and marketing oriented. What's everyone's beef with him?
    If we keep discussing popcorn like this, I'm sure mark will have a variety of microwave popcorn available on his site soon.

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