"merryb" > wrote in message
...
On Sep 20, 1:59 pm, "Polly Esther" > wrote:
> 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

Interesting- I had to google Chachere as I have never heard of it or
seen it here.
Is there a reason you used oil instead of butter?

I'm sorry to have limited my formula so. Tony Chachere is simply a standard
seasoning here; for sure whichever one you frequently use would work just as
well. Butter? That's a 'special event' ingredient here, however, most of
the seasoned popcorn recipes I considered did call for oil instead of
butter. Don't know why. Polly