Popcorn threat

[Anonymous No.6709764]

how do you guys season your popcorn?

[Anonymous No.6709768]

maybe some salt and butter buds

[Anonymous No.6709787]

>>6709764
Popping oil is clarified butter. i use crushed pink salt gives a nice contrasting color and either pepper or powdered cheese or more butter i have done chocolate and caramel but those were a mess.

[Anonymous No.6709788]

I like to shake the packet a bit before I put it into the microwave.

[Anonymous No.6709812]

I put some real season,pepper sauce, garlic sauce and lemon

aaaand some prepared grill seassoning

sounds like a clusterfuck but tastes amazing.

[Anonymous No.6709818]

>>6709764

So sad that cheddar popcorn isn't a thing anymore. I miss getting those white cheddar and cheddar popcorn in those large tins.

[Anonymous No.6709837]

>>6709788
>microwaving your popcorn

popped with canola/soybean oil mix
tossed with a light seasoned salt(Lawry's)

also had an ex that put black pepper and crushed red pepper on it. fucking Hispanics

[Anonymous No.6709848]

[Anonymous No.6709857]

>>6709848
My ninja

[Anonymous No.6709867]

>>6709764
When my popcorn threatens me, I fight back by putting butter and salt on it and eating the fuck out of it until it's gone. Fucking thug corn......

[Anonymous No.6709897]

>>6709818
Really? All grocery stores carry it in Canada.

[Anonymous No.6709904]

>>6709764
Chicago style can't be beat. I would have said it was disgusting before I tried it but it's undeniably god-tier.

Only problem is once you start eating it, it's hard to stop until it's all gone.

[Anonymous No.6709928]

>>6709818
>not a thing
wtf are you talking about?

[Anonymous No.6709933]

>>6709928
Forgot pic

[Anonymous No.6710041]

>>6709764
Italian herbs(and garlic), cinnamon sugar, parmesan(and garlic), black pepper, McCormick's steak seasoning. Every once in a while I make a good sized batch of one flavor or another and it keeps for about a week in a ziploc bag in the cupboard

I keep wanting to get an air popper and use that in combination with a misto sprayer full of clarified butter, but for now it's stovetop with butter && rice bran oil.

[Anonymous No.6710076]

Szechuan pepper is the shit on popcorn.

[Anonymous No.6710081]

>>6709764
Kettle corn is best if you don't want to eat it all in one sitting
Cheddar + Caramel (Chicago style) is best if you eat it all in one sitting.

[Anonymous No.6710091]

Some butter and a half packet of a ramen chicken flavor packet. I don't do that often, but it's really good and why I don't do it often.

[Anonymous No.6710099]

Olive oil, nutritional yeast, parmesan and salt.

OR

Just chili lime salt.

[Anonymous No.6710170]

>>6710099
You sound like a giant pussy

[Anonymous No.6710218]

>>6710081
Why is anything Chicago style actual trash?

[Anonymous No.6710556]

>>6710218
Why do faggots on the internet care more about where something was created than how it taste?

[Anonymous No.6710569]

Do people generally add flavor to the popcorn before it's popped (ie, in the pan with the oil) or afterward? I've never really considered making flavored popcorn; I just use lots of salt.

[Anonymous No.6710591]

>>6710569
Depends on the flavor

[Anonymous No.6710630]

>2015
>eating the popped jew

corn products are basically a government conspiracy at this point tbh

[Anonymous No.6710844]

>>6709933
That's still around where I live.

[Anonymous No.6712355]

>>6710630
Popcorn is the healthiest snack by far. It's 100% whole grain (basically covering your daily need of fiber) and contains as much antioxidants as most fruit and vegetables. Popping them in coconut oil makes them basically a serving of delicious vegetables.