Over 40 years ago my grandmother would popcorn in a Stir Crazy and have nothing but salt on it and it was the most delicious thing in the world! She had an old metal bowl almost as big as the table and we would gather round after church on Sunday nights and gobble it up while catching up with the family. (Occasionally we would have White Castles instead of popcorn but hey, we are from Indiana!) One day she sprinkled taco seasoning on the popcorn - YUM! Then chili seasoning the next time - OMG!! I will definitely buy some of your seasonings, Andrew, and get right to it!! Time to elevate the family tradition!
Just popped on to say YES!! To Fiesta blend on popcorn. It’s delicious, perfectly spicy. And while I’m here…Wild game Kitchen…is so good. I do fish, have never hunted, but it is so interesting to watch how you are using those various wild meats. You definitely look like you are in your happy place cooking on those cool grills in that spectacular setting. Lake. Cabin. Trees. Fire. 🥰
AMA Donation: Wasn't sure if this was the place to send this sort of content so here goes nuttin'. Sometimes I don't have a question but I want to give you something just for the sake of sharing and thanking. Here are few: I can think of a few books that have wonderful elements to the fiction that is based on food. In a nutshell, they might be of interest to food interested people, if only for the delight in reading. here are few that I've enjoyed and would love to hear about any other books that folks enjoyed that had a great food base or cameo. A Gentleman in Moscow by Amor Towle is so awesome. Great moment in food where the main character collects rations in an old hotel where he is imprisoned, to create a late night magnum opus of a meal with the chef and bellhop. Incredible book! Also, The Particular Sadness of Lemon Cake by Aimee Bender. The lead character, a young girl growing up in downtown Los Angeles, finds that she has a gift to taste the emotions of those that cooked the dish. WONDERFUL! Unusual story. Last but not least, A Confederacy of Dunces by William Kennedy Toole. Read this if only for the part where the Medieval crusader of 20th Century New Orleans takes a job as a hot dog salesman and walks through a proper Southern women's tea party with a sign on his chest pushing his cart that reads "8 inches of heaven". Come on....this book is epic and lush with everything New Orleans. Tag...you're it!!!!! Anyone, Buehler????
WOW.!!! BADIA-Bing BADIA-Boom on Popcorn.!!! I pick-up all of your AZ Badia blends right out of the gate when you initially offered them, they’re terrific.!! Savory, herbaceous, earthy, some warm, another spicy... Thumbs-up on those…
When you suggested your various spice blends to Joseph for popcorn, for a brief moment, I was proud and thought, "Great minds do think alike"... yet only for the moment... a very brief moment...
The first day, I use the Tuscan Sun blend to braise a leg-of-lamb in the afternoon for a few hours, it turned out very flavorful… while that braised, I brewed-up chicken & roasted vegetable noodle soup with the French Kiss and a leftover roasted chicken carcass. It too was pretty darn good, if I say so myself… That night is when I made the popcorn snack. Olive oil popped, then drizzled with warm clarified butter that was heated with the Mediterranean Magic blend, then drizzled over. Next-up the following nights, Mexican Fiesta & Madras Curry... both were extremely flavorful…
When I make popcorn, I use 3 methods depending on mood: the old fashion way, air-popped and homemade microwave versions… Being a huge popcorn fan, I will NOT buy branded microwave popcorn.!! Do yourselves a favor, read the ingredients, and you may change your mind too??
> When I air-pop, I drizzle hot clarified butter, extra-virgin olive oil or bacon fat that is sometimes unseasoned, otherwise seasoned with various blends I’ve created for decades now or as is… yet Andrew, your blends are uniquely tweaked, well balanced, aromatic and work wonderfully. Interesting blends can be tricky to find, thus I blended my own… Thanks for time (thyme) savers...
> When I use oils & fats to pop, I’ll use a flavorful olive oil, clarified butter (ghee), bacon and duck fats which are tasty variations; then use seasoning blends afterwards. Sometimes I’ll blend the oils with fats; ex: avocado/olive & ghee; safflower/bacon & ghee, etc., etc… Have some fun everybody and experiment, you never know if there’s a favor bomb awaits those who explore.
> When using the microwave, it’s a microwaveable paper bag, then lightly coat the kernels with the various oils & fats, and ZAP-away, open and season immediately…
AND remember, popcorn is a healthy, light snack, which can be a blank canvas with no limits to one’s imagination. What’s really cool about the culinary arts field, is there are a number of ingredients that fall into this profile, ya’just need to be imaginative, willing to experiment and you’ll discover tastes, aromas & favors that might just take your breath away (not because of it's a billion scoville units)… ya’never know???
FYI: Andrew, you’re 3 years my junior, and unbeknownst to you, you’re one of my top mentors… those being, yourself, Alton Brown, Anthony Bourdain, José Andrés, Éric Ripert, Mario Batali (I know, yet Italian-wise he's stellar!!) & Grant Achatz, rounding-out those who inspired me to become a chef & culinarians… Have a terrific weekend AZ, along with all your subscribers and followers… Cheers & enjoy, plus, use your imagination and cook something awesome…
BTW: Glad to hear AZ's Wild Game Kitchen is going to continue. I'm an outdoors guy, and a huge fan of that series... I think it's one of your best endeavors, and I haven't missed a segment. +plus, I've made all but 3 of the recipes... Best regards as usual, take care...
Over 40 years ago my grandmother would popcorn in a Stir Crazy and have nothing but salt on it and it was the most delicious thing in the world! She had an old metal bowl almost as big as the table and we would gather round after church on Sunday nights and gobble it up while catching up with the family. (Occasionally we would have White Castles instead of popcorn but hey, we are from Indiana!) One day she sprinkled taco seasoning on the popcorn - YUM! Then chili seasoning the next time - OMG!! I will definitely buy some of your seasonings, Andrew, and get right to it!! Time to elevate the family tradition!
Just popped on to say YES!! To Fiesta blend on popcorn. It’s delicious, perfectly spicy. And while I’m here…Wild game Kitchen…is so good. I do fish, have never hunted, but it is so interesting to watch how you are using those various wild meats. You definitely look like you are in your happy place cooking on those cool grills in that spectacular setting. Lake. Cabin. Trees. Fire. 🥰
Coolio!
AMA Donation: Wasn't sure if this was the place to send this sort of content so here goes nuttin'. Sometimes I don't have a question but I want to give you something just for the sake of sharing and thanking. Here are few: I can think of a few books that have wonderful elements to the fiction that is based on food. In a nutshell, they might be of interest to food interested people, if only for the delight in reading. here are few that I've enjoyed and would love to hear about any other books that folks enjoyed that had a great food base or cameo. A Gentleman in Moscow by Amor Towle is so awesome. Great moment in food where the main character collects rations in an old hotel where he is imprisoned, to create a late night magnum opus of a meal with the chef and bellhop. Incredible book! Also, The Particular Sadness of Lemon Cake by Aimee Bender. The lead character, a young girl growing up in downtown Los Angeles, finds that she has a gift to taste the emotions of those that cooked the dish. WONDERFUL! Unusual story. Last but not least, A Confederacy of Dunces by William Kennedy Toole. Read this if only for the part where the Medieval crusader of 20th Century New Orleans takes a job as a hot dog salesman and walks through a proper Southern women's tea party with a sign on his chest pushing his cart that reads "8 inches of heaven". Come on....this book is epic and lush with everything New Orleans. Tag...you're it!!!!! Anyone, Buehler????
Popcorn: Stove top popped with half butter, half duck fat, then a seasoning blend.
How do you ask Andrew a question? Yes I joined the website
WOW.!!! BADIA-Bing BADIA-Boom on Popcorn.!!! I pick-up all of your AZ Badia blends right out of the gate when you initially offered them, they’re terrific.!! Savory, herbaceous, earthy, some warm, another spicy... Thumbs-up on those…
When you suggested your various spice blends to Joseph for popcorn, for a brief moment, I was proud and thought, "Great minds do think alike"... yet only for the moment... a very brief moment...
The first day, I use the Tuscan Sun blend to braise a leg-of-lamb in the afternoon for a few hours, it turned out very flavorful… while that braised, I brewed-up chicken & roasted vegetable noodle soup with the French Kiss and a leftover roasted chicken carcass. It too was pretty darn good, if I say so myself… That night is when I made the popcorn snack. Olive oil popped, then drizzled with warm clarified butter that was heated with the Mediterranean Magic blend, then drizzled over. Next-up the following nights, Mexican Fiesta & Madras Curry... both were extremely flavorful…
When I make popcorn, I use 3 methods depending on mood: the old fashion way, air-popped and homemade microwave versions… Being a huge popcorn fan, I will NOT buy branded microwave popcorn.!! Do yourselves a favor, read the ingredients, and you may change your mind too??
> When I air-pop, I drizzle hot clarified butter, extra-virgin olive oil or bacon fat that is sometimes unseasoned, otherwise seasoned with various blends I’ve created for decades now or as is… yet Andrew, your blends are uniquely tweaked, well balanced, aromatic and work wonderfully. Interesting blends can be tricky to find, thus I blended my own… Thanks for time (thyme) savers...
> When I use oils & fats to pop, I’ll use a flavorful olive oil, clarified butter (ghee), bacon and duck fats which are tasty variations; then use seasoning blends afterwards. Sometimes I’ll blend the oils with fats; ex: avocado/olive & ghee; safflower/bacon & ghee, etc., etc… Have some fun everybody and experiment, you never know if there’s a favor bomb awaits those who explore.
> When using the microwave, it’s a microwaveable paper bag, then lightly coat the kernels with the various oils & fats, and ZAP-away, open and season immediately…
AND remember, popcorn is a healthy, light snack, which can be a blank canvas with no limits to one’s imagination. What’s really cool about the culinary arts field, is there are a number of ingredients that fall into this profile, ya’just need to be imaginative, willing to experiment and you’ll discover tastes, aromas & favors that might just take your breath away (not because of it's a billion scoville units)… ya’never know???
FYI: Andrew, you’re 3 years my junior, and unbeknownst to you, you’re one of my top mentors… those being, yourself, Alton Brown, Anthony Bourdain, José Andrés, Éric Ripert, Mario Batali (I know, yet Italian-wise he's stellar!!) & Grant Achatz, rounding-out those who inspired me to become a chef & culinarians… Have a terrific weekend AZ, along with all your subscribers and followers… Cheers & enjoy, plus, use your imagination and cook something awesome…
BTW: Glad to hear AZ's Wild Game Kitchen is going to continue. I'm an outdoors guy, and a huge fan of that series... I think it's one of your best endeavors, and I haven't missed a segment. +plus, I've made all but 3 of the recipes... Best regards as usual, take care...