Back in July, I began the great cheese popcorn adventure. Some nice person
here found Barry Farms powdered cheese and away I went. The process is
simple - stir some powdered cheddar cheese into some oil. Add some salt and
heat.
First test was okay but bland. Second shot was just a little too hot.
Third experiment is just right.
I stirred 1/2 teaspoon salt and 1/2 teaspoon Chachere into 1/4 cup
canola oil plus 3 tablespoons powdered cheese. Dribbled it over a big bowl
of popped corn and stirred. I don't know the exact measure of the popped
corn but it was 2/3 cup before popping just to give you a general idea.
For all I know, the powdered cheese is made from mulched pine tree cones
but it is great on popcorn. Next, I think I'll try stirring some into
garlic grits. That might be good. Polly