Paul Havemann wrote:
Well, I know to use coconut oil and good-quality corn... and to add the (finely ground) salt to the oil prior to the poppage so that it's in the corn, not on it.
But I'm having difficulty locating the butterine, or Flavacol, or whatever, in less-than-gallon quantities (cough Amazon cough) - if that's even the right stuff. What do you use?
Melissa Brookstone wrote:
I'm a "freak" when it comes to making the best popcorn
I'm a "freak" when it comes to making the best popcorn
Well, I know to use coconut oil and good-quality corn... and to add the (finely ground) salt to the oil prior to the poppage so that it's in the corn, not on it.
But I'm having difficulty locating the butterine, or Flavacol, or whatever, in less-than-gallon quantities (cough Amazon cough) - if that's even the right stuff. What do you use?
Natural but not virgin coconut oil. Hydrogenated oil might make it crunchier but clogs the arteries and heart. Adding salt while popping makes the popped kernels tougher. You can get butter flavored theater salt, which is very fine, at http://www.popcornsupply.com/p/16/flava … soned-salt
I also love the Pop N' Glaze at http://www.popcornsupply.com/p/17/glaze-pop
for kettle corn. These things give you real commercial flavors.
But I personally don't use salt, due to my heart stent. Too much salt constricts arteries and squeezes the heart stent, sometimes causing a little mild pain, which is not a happy thing when you know it's your heart.
Melissa Rhiannon
OS Windows 10
OS Windows 10
, and I took the time to learn how to do both, and feel I've succeeded. But if you're interested in how I learned to make the best coffee I've ever had, go to 
