On Fri, 10 Aug 2012 19:26:19 -0400, jmcquown >
wrote:

> The OP (Steve F) said it was coated in butter and salt. (Don't ask me
> why he used and air-popper then did that.)

That was my initial reaction too.

--
Food is an important part of a balanced diet.

On Fri, 10 Aug 2012 08:42:31 -1000, dsi1
> wrote:

>On 8/10/2012 7:47 AM, Whirled Peas wrote:
>> On 08/09/2012 02:48 PM, dsi1 wrote:

-snip-
>>
>> On a different note, a movie theater in town used to set out a shaker
>> can of nutritional yeast for their popcorn, instead of salt.
>
>Thanks for the ideas - they're great! I've never seen nutritional yeast.
>My guess is that it looks a lot like active-dry yeast. Sounds like it
>might be difficult to keep it from caking up.

Doesn't cake. More cheesey than salty. Better for you than either.

Jim

I had been wanting to attempt cheese flavored popcorn too. Ordered a pound
of cheese powder. I'm wondering if lightly misting air-popped corn with a
little Pam, tossing it, tossing in some (?) cheese powder and maybe roasting
the concoction in a low oven might turn out edible. Polly

On 8/9/2012 7:00 PM, George M. Middius wrote:
> dsi1 wrote:
>
>> My suggestion is that you do what we do. Pop it in a pan with oil,
>> sprinkle on a good amount of Japanese furikake
>
> I looked that up. It's a flavoring made from, uh, "dried and ground
> fish". On popcorn? No thanks. Yuck.
>
>
I'd have to agree with that! Besides, "oriental popcorn" just doesn't
sound right Although, a sprinkling of ground wasabi might be nice if
you like a little spice.

Jill

On 8/10/2012 4:10 PM, Jim Elbrecht wrote:
> On Fri, 10 Aug 2012 08:42:31 -1000, dsi1
> > wrote:
>
>> On 8/10/2012 7:47 AM, Whirled Peas wrote:
>>> On 08/09/2012 02:48 PM, dsi1 wrote:
>
> -snip-
>>>
>>> On a different note, a movie theater in town used to set out a shaker
>>> can of nutritional yeast for their popcorn, instead of salt.
>>
>> Thanks for the ideas - they're great! I've never seen nutritional yeast.
>> My guess is that it looks a lot like active-dry yeast. Sounds like it
>> might be difficult to keep it from caking up.
>
> Doesn't cake. More cheesey than salty. Better for you than either.
>
> Jim
>

It's an interesting product. As I recall, it's a by-product of beer
making. How do you use it besides on popcorn? Thanks.

On 8/10/2012 6:16 PM, jmcquown wrote:
> On 8/9/2012 7:00 PM, George M. Middius wrote:
>> dsi1 wrote:
>>
>>> My suggestion is that you do what we do. Pop it in a pan with oil,
>>> sprinkle on a good amount of Japanese furikake
>>
>> I looked that up. It's a flavoring made from, uh, "dried and ground
>> fish". On popcorn? No thanks. Yuck.
>>
>>
> I'd have to agree with that! Besides, "oriental popcorn" just doesn't
> sound right Although, a sprinkling of ground wasabi might be nice if
> you like a little spice.
>
> Jill

What you're saying makes a lot of sense except that I've never had fish
flavored popcorn nor is this "oriental popcorn." This is a Hawaiian
specialty. The reality is that Hurricane pop corn, AKA "furikake"
popcorn is gonna be the next big thing in popcorn.

http://gastronomyblog.com/2012/04/15...e-kettle-corn/

dsi1 wrote:
>
>What you're saying makes a lot of sense except that I've never had fish
>flavored popcorn nor is this "oriental popcorn."
>This is a Hawaiian specialty.

Substitute the rice with popcorn.
http://austinstar.hubpages.com/hub/Spam-O-Rama-recipes

dsi1 > wrote:

>On 8/10/2012 4:10 PM, Jim Elbrecht wrote:
>> On Fri, 10 Aug 2012 08:42:31 -1000, dsi1
>> > wrote:
>>
>>> On 8/10/2012 7:47 AM, Whirled Peas wrote:
>>>> On 08/09/2012 02:48 PM, dsi1 wrote:
>>
>> -snip-
>>>>
>>>> On a different note, a movie theater in town used to set out a shaker
>>>> can of nutritional yeast for their popcorn, instead of salt.
>>>
>>> Thanks for the ideas - they're great! I've never seen nutritional yeast.
>>> My guess is that it looks a lot like active-dry yeast. Sounds like it
>>> might be difficult to keep it from caking up.
>>
>> Doesn't cake. More cheesey than salty. Better for you than either.
>>
>> Jim
>>
>
>It's an interesting product. As I recall, it's a by-product of beer
>making. How do you use it besides on popcorn? Thanks.

I don't care for the taste, myself. I use it as a cheese substitute
in breadsticks, or in a few vegan recipes.

My daughter uses it as a cheese replacement on salads, potatoes. . .
whatever. It has a lot of B vitamins and some protein.

Jim

On Fri, 10 Aug 2012 18:14:14 -0500, Sqwertz >
wrote:

>On Fri, 10 Aug 2012 06:59:08 -0400, Jim Elbrecht wrote:
>
>> My wife refuses to measure-- but her's has a lot more oil than mine.
>> 2/3 cup to 3/4 cup popcorn wouldn't surprise me. [she's not happy
>> unless the top pops off the pan]
>
>That is just wrong! try using less and less oil and I think you'll be
>happier with the results - crispier popcorn that pops just as
>efficiently.

I'll try it-- but the 'Survey Says' - in our house, 3-0, mom's popcorn
is better *and* she uses more oil.

Jim

dsi1 wrote:
> On 8/10/2012 6:16 PM, jmcquown wrote:
>> On 8/9/2012 7:00 PM, George M. Middius wrote:
>>> dsi1 wrote:
>>>
>>>> My suggestion is that you do what we do. Pop it in a pan with oil,
>>>> sprinkle on a good amount of Japanese furikake
>>>
>>> I looked that up. It's a flavoring made from, uh, "dried and ground
>>> fish". On popcorn? No thanks. Yuck.
>>>
>>>
>> I'd have to agree with that! Besides, "oriental popcorn" just doesn't
>> sound right Although, a sprinkling of ground wasabi might be nice if
>> you like a little spice.
>>
>> Jill
>
> What you're saying makes a lot of sense except that I've never had fish
> flavored popcorn nor is this "oriental popcorn." This is a Hawaiian
> specialty. The reality is that Hurricane pop corn, AKA "furikake"
> popcorn is gonna be the next big thing in popcorn.
>
> http://gastronomyblog.com/2012/04/15...e-kettle-corn/


I'm surprised my daughter hasn't tried that. I'll have to tell
her about it.

Jean B.

On 8/11/2012 12:22 PM, Brooklyn1 wrote:
> dsi1 wrote:
>>
>> What you're saying makes a lot of sense except that I've never had fish
>> flavored popcorn nor is this "oriental popcorn."
>> This is a Hawaiian specialty.
>
> Substitute the rice with popcorn.
> http://austinstar.hubpages.com/hub/Spam-O-Rama-recipes
>

I had one of those for lunch. It's right handy. It's a complete meal
that fits in your pocket.

On 8/11/2012 12:43 PM, Jim Elbrecht wrote:
> dsi1 > wrote:
>
>> On 8/10/2012 4:10 PM, Jim Elbrecht wrote:
>>> On Fri, 10 Aug 2012 08:42:31 -1000, dsi1
>>> > wrote:
>>>
>>>> On 8/10/2012 7:47 AM, Whirled Peas wrote:
>>>>> On 08/09/2012 02:48 PM, dsi1 wrote:
>>>
>>> -snip-
>>>>>
>>>>> On a different note, a movie theater in town used to set out a shaker
>>>>> can of nutritional yeast for their popcorn, instead of salt.
>>>>
>>>> Thanks for the ideas - they're great! I've never seen nutritional yeast.
>>>> My guess is that it looks a lot like active-dry yeast. Sounds like it
>>>> might be difficult to keep it from caking up.
>>>
>>> Doesn't cake. More cheesey than salty. Better for you than either.
>>>
>>> Jim
>>>
>>
>> It's an interesting product. As I recall, it's a by-product of beer
>> making. How do you use it besides on popcorn? Thanks.
>
> I don't care for the taste, myself. I use it as a cheese substitute
> in breadsticks, or in a few vegan recipes.
>
> My daughter uses it as a cheese replacement on salads, potatoes. . .
> whatever. It has a lot of B vitamins and some protein.
>
> Jim
>

I used to see that stuff in savory snacks. It doesn't seem to be used as
much these days.

On 8/11/2012 4:30 PM, Jean B. wrote:
> dsi1 wrote:
>> On 8/10/2012 6:16 PM, jmcquown wrote:
>>> On 8/9/2012 7:00 PM, George M. Middius wrote:
>>>> dsi1 wrote:
>>>>
>>>>> My suggestion is that you do what we do. Pop it in a pan with oil,
>>>>> sprinkle on a good amount of Japanese furikake
>>>>
>>>> I looked that up. It's a flavoring made from, uh, "dried and ground
>>>> fish". On popcorn? No thanks. Yuck.
>>>>
>>>>
>>> I'd have to agree with that! Besides, "oriental popcorn" just doesn't
>>> sound right Although, a sprinkling of ground wasabi might be nice if
>>> you like a little spice.
>>>
>>> Jill
>>
>> What you're saying makes a lot of sense except that I've never had
>> fish flavored popcorn nor is this "oriental popcorn." This is a
>> Hawaiian specialty. The reality is that Hurricane pop corn, AKA
>> "furikake" popcorn is gonna be the next big thing in popcorn.
>>
>> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
>
>
> I'm surprised my daughter hasn't tried that. I'll have to tell her
> about it.
>
> Jean B.

I bought a bag of Hurricane Popcorn for my nephew who's visiting from
the mainland. I'll have to get his reaction about that. He tried out
some wasabi fried nori. I thought it might be too spicy for him but he
took to it nicely. That kid sure snacks a lot. He was eating a bag of
octopus chips and nearly finished off the fried nori.

dsi1 wrote:
>

> >> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
>
> I bought a bag of Hurricane Popcorn for my nephew who's visiting from
> the mainland.

So it *is* available commercially? It looks good to me. I'll give it a try
if it ever comes this way.

G.

On 8/11/2012 10:20 PM, Gary wrote:
> dsi1 wrote:
>>
>
>>>> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
>>
>> I bought a bag of Hurricane Popcorn for my nephew who's visiting from
>> the mainland.
>
> So it *is* available commercially? It looks good to me. I'll give it a try
> if it ever comes this way.
>
> G.
>

The only one making it seems to be the Hawaiian Popcorn Factory and it's
a locally made. Their products are too expensive for me but I'll buy a
bag for visitors. It's simple enough to make. At least, that's my guess.
I've never tried to make it.

dsi1 wrote:
>
> On 8/11/2012 10:20 PM, Gary wrote:
> > dsi1 wrote:
> >>
> >
> >>>> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
> >>
> >> I bought a bag of Hurricane Popcorn for my nephew who's visiting from
> >> the mainland.
> >
> > So it *is* available commercially? It looks good to me. I'll give it a try
> > if it ever comes this way.
> >
> > G.
> >
>
> The only one making it seems to be the Hawaiian Popcorn Factory and it's
> a locally made. Their products are too expensive for me but I'll buy a
> bag for visitors. It's simple enough to make. At least, that's my guess.
> I've never tried to make it.

My only problem with making it myself would be finding the Japanese furikake
locally. Guess I could order some though. The ingredient mix in the
Hurricane Popcorn looks interesting and good (and so does the pic of it).

It's almost hurricane season here on the east coast of the US. I need some
of this!

Gary

On Sun, 12 Aug 2012 10:42:56 -0500, Sqwertz >
wrote:

>On Sat, 11 Aug 2012 21:14:29 -0400, Jim Elbrecht wrote:
>
>> On Fri, 10 Aug 2012 18:14:14 -0500, Sqwertz >
>> wrote:
>>
>>>On Fri, 10 Aug 2012 06:59:08 -0400, Jim Elbrecht wrote:
>>>
>>>> My wife refuses to measure-- but her's has a lot more oil than mine.
>>>> 2/3 cup to 3/4 cup popcorn wouldn't surprise me. [she's not happy
>>>> unless the top pops off the pan]
>>>
>>>That is just wrong! try using less and less oil and I think you'll be
>>>happier with the results - crispier popcorn that pops just as
>>>efficiently.
>>
>> I'll try it-- but the 'Survey Says' - in our house, 3-0, mom's popcorn
>> is better *and* she uses more oil.
>
>If you're going to use that much oil, at least use coconut oil. For
>flavor.

Tried it. Nobody could tell the difference. shrug

We all like the Canola-- and for the price. . . .

Jim

On Sun, 12 Aug 2012 13:13:12 -0400, Jim Elbrecht >
wrote:

> On Sun, 12 Aug 2012 10:42:56 -0500, Sqwertz >
> wrote:
>
> >On Sat, 11 Aug 2012 21:14:29 -0400, Jim Elbrecht wrote:
> >
> >>
> >> I'll try it-- but the 'Survey Says' - in our house, 3-0, mom's popcorn
> >> is better *and* she uses more oil.
> >
> >If you're going to use that much oil, at least use coconut oil. For
> >flavor.
>
> Tried it. Nobody could tell the difference. shrug
>
> We all like the Canola-- and for the price. . . .
>

I used to use a lot of Canola, but I'm trying not to support GMO's and
Canola is an easy one to avoid.


--
Food is an important part of a balanced diet.

sqwishy offers his ten-thousandth opinion of the year.

> If you're going to use that much oil, at least use coconut oil. For
> flavor.

How about beef tallow or pork fatback? For flavor.

On 2012-08-12 09:48:10 +0000, Gary said:

> My only problem with making it myself would be finding the Japanese furikake
> locally. Guess I could order some though. The ingredient mix in the
> Hurricane Popcorn looks interesting and good (and so does the pic of it).

There are many Japanese supermarkets near me. I've had three different
types of furikake around the house for years but have never used much.
Recently I've started throwing it at everything and it's amazing how
well it works to produce some additional interest.

It certainly does come in a lot of types and varieties. I had one that
was a little on the sweet side, another on the fishy side and another
on the nori side. We usually keep shredded nori (little strips
actually, nori confetti) which we throw at traditional foods, but it
has never occured to me to make use of it in average garden variety
salads.

Interesting ideas.

Additionaly I have a hot-air popper I've used maybe three times in the
first week and then forgot about.

On 8/11/2012 11:48 PM, Gary wrote:
> dsi1 wrote:
>>
>> On 8/11/2012 10:20 PM, Gary wrote:
>>> dsi1 wrote:
>>>>
>>>
>>>>>> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
>>>>
>>>> I bought a bag of Hurricane Popcorn for my nephew who's visiting from
>>>> the mainland.
>>>
>>> So it *is* available commercially? It looks good to me. I'll give it a try
>>> if it ever comes this way.
>>>
>>> G.
>>>
>>
>> The only one making it seems to be the Hawaiian Popcorn Factory and it's
>> a locally made. Their products are too expensive for me but I'll buy a
>> bag for visitors. It's simple enough to make. At least, that's my guess.
>> I've never tried to make it.
>
> My only problem with making it myself would be finding the Japanese furikake
> locally. Guess I could order some though. The ingredient mix in the
> Hurricane Popcorn looks interesting and good (and so does the pic of it).
>
> It's almost hurricane season here on the east coast of the US. I need some
> of this!
>
> Gary
>

Sounds like you're well prepared for the next hurricane. We're in the
middle of our hurricane season but my feeling is that we're so small the
chances of one hitting a bullseye on this rock is pretty slim. I might
be deluding myself but the good news is that season is supposed to be a
mild one. God bless us everyone.

Sqwertz wrote:
>
> If you're going to use that much oil, at least use coconut oil. For
> flavor.

Oils for flavor include hot pepper oil, roasted sesame oil, all sorts of
herb flavored oils.

On Sunday, August 12, 2012 1:53:40 PM UTC-4, George M. Middius wrote:
> sqwishy offers his ten-thousandth opinion of the year.
>
>
>
> > If you're going to use that much oil, at least use coconut oil. For
>
> > flavor.
>
>
>
> How about beef tallow or pork fatback? For flavor.

How about a great big bowl of shut the **** up?

dsi1 wrote:
> On 8/11/2012 4:30 PM, Jean B. wrote:
>> dsi1 wrote:
>>> On 8/10/2012 6:16 PM, jmcquown wrote:
>>>> On 8/9/2012 7:00 PM, George M. Middius wrote:
>>>>> dsi1 wrote:
>>>>>
>>>>>> My suggestion is that you do what we do. Pop it in a pan with oil,
>>>>>> sprinkle on a good amount of Japanese furikake
>>>>>
>>>>> I looked that up. It's a flavoring made from, uh, "dried and ground
>>>>> fish". On popcorn? No thanks. Yuck.
>>>>>
>>>>>
>>>> I'd have to agree with that! Besides, "oriental popcorn" just doesn't
>>>> sound right Although, a sprinkling of ground wasabi might be
>>>> nice if
>>>> you like a little spice.
>>>>
>>>> Jill
>>>
>>> What you're saying makes a lot of sense except that I've never had
>>> fish flavored popcorn nor is this "oriental popcorn." This is a
>>> Hawaiian specialty. The reality is that Hurricane pop corn, AKA
>>> "furikake" popcorn is gonna be the next big thing in popcorn.
>>>
>>> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
>>
>>
>> I'm surprised my daughter hasn't tried that. I'll have to tell her
>> about it.
>>
>> Jean B.
>
> I bought a bag of Hurricane Popcorn for my nephew who's visiting from
> the mainland. I'll have to get his reaction about that. He tried out
> some wasabi fried nori. I thought it might be too spicy for him but he
> took to it nicely. That kid sure snacks a lot. He was eating a bag of
> octopus chips and nearly finished off the fried nori.
>
>
Octopus chips? Are they like shrimp chips?

--
Jean B.

Doug Freyburger wrote:
> Sqwertz wrote:
>> If you're going to use that much oil, at least use coconut oil. For
>> flavor.
>
> Oils for flavor include hot pepper oil, roasted sesame oil, all sorts of
> herb flavored oils.

Speaking of oil, today I saw and bought "Prickly Oil". Squertz
can probably guess what that would be. I knew the second I saw
the bottle. Anyone want to take a guess?
--
Jean B.

On Tue, 14 Aug 2012 23:51:19 -0400, "Jean B." > wrote:

>Doug Freyburger wrote:
>> Sqwertz wrote:
>>> If you're going to use that much oil, at least use coconut oil. For
>>> flavor.
>>
>> Oils for flavor include hot pepper oil, roasted sesame oil, all sorts of
>> herb flavored oils.
>
>Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>can probably guess what that would be. I knew the second I saw
>the bottle. Anyone want to take a guess?

He said Tuna, but I don't get it. I was thinking of cactus first--
but I hope it was anchovy.

Jim

On Tue, 14 Aug 2012 23:51:19 -0400, "Jean B." > wrote:

>Doug Freyburger wrote:
>> Sqwertz wrote:
>>> If you're going to use that much oil, at least use coconut oil. For
>>> flavor.
>>
>> Oils for flavor include hot pepper oil, roasted sesame oil, all sorts of
>> herb flavored oils.
>
>Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>can probably guess what that would be. I knew the second I saw
>the bottle. Anyone want to take a guess?

What about me, I got a pear! LOL

Sqwertz > wrote:

>On Wed, 15 Aug 2012 07:15:49 -0400, Jim Elbrecht wrote:
>
>> On Tue, 14 Aug 2012 23:51:19 -0400, "Jean B." > wrote:
>>
-snip-
>>>Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>>>can probably guess what that would be. I knew the second I saw
>>>the bottle. Anyone want to take a guess?
>>
>> He said Tuna, but I don't get it. I was thinking of cactus first--
>> but I hope it was anchovy.
>
>Look it up (as he wonders, "Look up what... TUNA?!? I know what tuna
>is!")
>
>Learn something new every day, eh? :-) I never heard of it until I
>came to Texas either.
>

I looked it up after I posted. [wouldn't be fair to just *answer* when
she said *guess*] But the answer I found had nothing to do
with tuna--- or TX.

It does sound like something I might try someday.

Jim

On 8/14/2012 5:49 PM, Jean B. wrote:
> dsi1 wrote:
>> On 8/11/2012 4:30 PM, Jean B. wrote:
>>> dsi1 wrote:
>>>> On 8/10/2012 6:16 PM, jmcquown wrote:
>>>>> On 8/9/2012 7:00 PM, George M. Middius wrote:
>>>>>> dsi1 wrote:
>>>>>>
>>>>>>> My suggestion is that you do what we do. Pop it in a pan with oil,
>>>>>>> sprinkle on a good amount of Japanese furikake
>>>>>>
>>>>>> I looked that up. It's a flavoring made from, uh, "dried and ground
>>>>>> fish". On popcorn? No thanks. Yuck.
>>>>>>
>>>>>>
>>>>> I'd have to agree with that! Besides, "oriental popcorn" just doesn't
>>>>> sound right Although, a sprinkling of ground wasabi might be
>>>>> nice if
>>>>> you like a little spice.
>>>>>
>>>>> Jill
>>>>
>>>> What you're saying makes a lot of sense except that I've never had
>>>> fish flavored popcorn nor is this "oriental popcorn." This is a
>>>> Hawaiian specialty. The reality is that Hurricane pop corn, AKA
>>>> "furikake" popcorn is gonna be the next big thing in popcorn.
>>>>
>>>> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
>>>
>>>
>>> I'm surprised my daughter hasn't tried that. I'll have to tell her
>>> about it.
>>>
>>> Jean B.
>>
>> I bought a bag of Hurricane Popcorn for my nephew who's visiting from
>> the mainland. I'll have to get his reaction about that. He tried out
>> some wasabi fried nori. I thought it might be too spicy for him but he
>> took to it nicely. That kid sure snacks a lot. He was eating a bag of
>> octopus chips and nearly finished off the fried nori.
>>
>>
> Octopus chips? Are they like shrimp chips?

As I recall, they're quite similar in taste. The chips are called "Tako
Chips." They sound like, but are not Mexican snacks. They are octopus
shaped and have a goofy mascot on the bag.

http://www.flickr.com/photos/pkoceres/2844508899/




>
> --
> Jean B.

Sqwertz > wrote:

>On Wed, 15 Aug 2012 16:53:57 -0400, Jim Elbrecht wrote:
>
>> Me too--- In the meantime, my mind has been adequately nudged, and
>> tomorrow I'll be making some oil and some extract. I've got a bag
>> of peppercorns just begging to be used.
>>
>> Canola or olive oil?
>
>Neither. Corn or soy or peanut, IMO.
>
>> Vodka or gin? Those are the questions.
>
>Maybe sake or dry sherry - something you'd using in Asian cooking
>anyway. But definitely not gin.

I think you're right on both counts-- peanut oil and sherry it is.
[though I think I'll do some with vodka just to see if the higher
proof extracts more flavor quicker.]

And now that I found this page, I'll be counting the days . . .
http://looka.gumbopages.com/category...an-peppercorn/

A mixed drink with bourbon, ginger, and szechuan [extract]. . . those
are a few of my favorite things.

Jim

Sqwertz wrote:
> On Tue, 14 Aug 2012 23:51:19 -0400, Jean B. wrote:
>
>> Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>> can probably guess what that would be. I knew the second I saw
>> the bottle. Anyone want to take a guess?
>
> Tuna oil. Or tuna infused oil.
>
> -sw

No. You surprise me. It is Sichuan pepper oil! I had to get it.
I figure that flavor/numbing sensation might be interesting if
it was not in even tiny grindings.
--
Jean B.

Brooklyn1 wrote:
> On Tue, 14 Aug 2012 23:51:19 -0400, "Jean B." > wrote:
>
>> Doug Freyburger wrote:
>>> Sqwertz wrote:
>>>> If you're going to use that much oil, at least use coconut oil. For
>>>> flavor.
>>> Oils for flavor include hot pepper oil, roasted sesame oil, all sorts of
>>> herb flavored oils.
>> Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>> can probably guess what that would be. I knew the second I saw
>> the bottle. Anyone want to take a guess?
>
> What about me, I got a pear! LOL

LOL! That at least makes some sense.

--
Jean B.

Sqwertz wrote:
> On Wed, 15 Aug 2012 07:15:49 -0400, Jim Elbrecht wrote:
>
>> On Tue, 14 Aug 2012 23:51:19 -0400, "Jean B." > wrote:
>>
>>> Doug Freyburger wrote:
>>>> Sqwertz wrote:
>>>>> If you're going to use that much oil, at least use coconut oil. For
>>>>> flavor.
>>>> Oils for flavor include hot pepper oil, roasted sesame oil, all sorts of
>>>> herb flavored oils.
>>> Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>>> can probably guess what that would be. I knew the second I saw
>>> the bottle. Anyone want to take a guess?
>> He said Tuna, but I don't get it. I was thinking of cactus first--
>> but I hope it was anchovy.
>
> Look it up (as he wonders, "Look up what... TUNA?!? I know what tuna
> is!")
>
> Learn something new every day, eh? :-) I never heard of it until I
> came to Texas either.
>
> -sw


You're still wrong, but... I am ashamed to say that I didn't
recognize what you were talking about on my first pass--especially
since I have been putting together a Nahuatl-English food
glossary, and that is one of the terms in it.

Don't even ask WHY I am working on this glossary.

--
Jean B.

dsi1 wrote:
> On 8/14/2012 5:49 PM, Jean B. wrote:
>> dsi1 wrote:
>>> On 8/11/2012 4:30 PM, Jean B. wrote:
>>>> dsi1 wrote:
>>>>> On 8/10/2012 6:16 PM, jmcquown wrote:
>>>>>> On 8/9/2012 7:00 PM, George M. Middius wrote:
>>>>>>> dsi1 wrote:
>>>>>>>
>>>>>>>> My suggestion is that you do what we do. Pop it in a pan with oil,
>>>>>>>> sprinkle on a good amount of Japanese furikake
>>>>>>>
>>>>>>> I looked that up. It's a flavoring made from, uh, "dried and ground
>>>>>>> fish". On popcorn? No thanks. Yuck.
>>>>>>>
>>>>>>>
>>>>>> I'd have to agree with that! Besides, "oriental popcorn" just
>>>>>> doesn't
>>>>>> sound right Although, a sprinkling of ground wasabi might be
>>>>>> nice if
>>>>>> you like a little spice.
>>>>>>
>>>>>> Jill
>>>>>
>>>>> What you're saying makes a lot of sense except that I've never had
>>>>> fish flavored popcorn nor is this "oriental popcorn." This is a
>>>>> Hawaiian specialty. The reality is that Hurricane pop corn, AKA
>>>>> "furikake" popcorn is gonna be the next big thing in popcorn.
>>>>>
>>>>> http://gastronomyblog.com/2012/04/15...e-kettle-corn/
>>>>
>>>>
>>>> I'm surprised my daughter hasn't tried that. I'll have to tell her
>>>> about it.
>>>>
>>>> Jean B.
>>>
>>> I bought a bag of Hurricane Popcorn for my nephew who's visiting from
>>> the mainland. I'll have to get his reaction about that. He tried out
>>> some wasabi fried nori. I thought it might be too spicy for him but he
>>> took to it nicely. That kid sure snacks a lot. He was eating a bag of
>>> octopus chips and nearly finished off the fried nori.
>>>
>>>
>> Octopus chips? Are they like shrimp chips?
>
> As I recall, they're quite similar in taste. The chips are called "Tako
> Chips." They sound like, but are not Mexican snacks. They are octopus
> shaped and have a goofy mascot on the bag.
>
> http://www.flickr.com/photos/pkoceres/2844508899/
>

Ah. Nong Shim. I have probably seen them before then, either at
the mostly Korean market that is fairly near here or at the big
Japanese-Korean market in Somerville, Mass.

I will divulge one of my discoveries.... Shrimp chips are great
dipped in a little taramasalata. I bet the octopus chips would
also be wonderful that way. (Yes, I am mixing cultures here, but...)
--
Jean B.

Jim Elbrecht wrote:
> Sqwertz > wrote:
>
>> On Wed, 15 Aug 2012 16:53:57 -0400, Jim Elbrecht wrote:
>>
>>> Me too--- In the meantime, my mind has been adequately nudged, and
>>> tomorrow I'll be making some oil and some extract. I've got a bag
>>> of peppercorns just begging to be used.
>>>
>>> Canola or olive oil?
>> Neither. Corn or soy or peanut, IMO.
>>
>>> Vodka or gin? Those are the questions.
>> Maybe sake or dry sherry - something you'd using in Asian cooking
>> anyway. But definitely not gin.
>
> I think you're right on both counts-- peanut oil and sherry it is.
> [though I think I'll do some with vodka just to see if the higher
> proof extracts more flavor quicker.]
>
> And now that I found this page, I'll be counting the days . . .
> http://looka.gumbopages.com/category...an-peppercorn/
>
> A mixed drink with bourbon, ginger, and szechuan [extract]. . . those
> are a few of my favorite things.
>
> Jim

OMG! That would be deadly.

--
Jean B.

"Jean B." > wrote:

>Jim Elbrecht wrote:

-snip-
>> Me too--- In the meantime, my mind has been adequately nudged, and
>> tomorrow I'll be making some oil and some extract. I've got a bag
>> of peppercorns just begging to be used.
>>
>> Canola or olive oil? Vodka or gin? Those are the questions.
>>
>> Jim
>
>
>Hmmm. I bet one could get some interesting results even on one's
>first stab at this.

Let me say. . . . Wowsers! After 72 hours, the sherry is
giving up a little bit of the flavor/buzz. The oil has a very
faint scent, but no buzz.

The vodka was a little 80proof I had in the bottom of the bottle. Holy
crap! After 48 hours it had all the bite and buzz of chewing on a
peppercorn-- with none of the grit. And it lasts and lasts and
lasts.

I went with 1/2 pint jars, filled to a little less than 1/2 way with
peppercorns-- then topped off with the liquid. Shake daily. after
24 hours the peppercorns had swelled to fill the bottles. [which also
means the liquid is now reduced by almost half]

In another week, I'll be heading to the liquor store in search of
ginger liqueur for my first Chen-San Cocktail.

Thanks for posting the prickly oil! and how strong is it? Does it
tell you what kind of oil they used?

Jim

Sqwertz wrote:
> On Sun, 19 Aug 2012 21:14:11 -0400, Jean B. wrote:
>
>> Sqwertz wrote:
>>> On Tue, 14 Aug 2012 23:51:19 -0400, Jean B. wrote:
>>>
>>>> Speaking of oil, today I saw and bought "Prickly Oil". Squertz
>>>> can probably guess what that would be. I knew the second I saw
>>>> the bottle. Anyone want to take a guess?
>>> Tuna oil. Or tuna infused oil.
>> No. You surprise me. It is Sichuan pepper oil! I had to get it.
>> I figure that flavor/numbing sensation might be interesting if
>> it was not in even tiny grindings.
>
> Well, there are some Asian ingredients I've never seen or heard of.
> It's rare, but they do exist. So I took the bext guess I could think
> of, and even used the more obscure term for prickly pear just to
> confuse everybody :-)
>
> -sw

LOL! I'm not going to challenge you. I think you could probably
really stump me, based on some of the esoteric stuff in your photos.

--
Jean B.

Jim Elbrecht wrote:
> "Jean B." > wrote:
>
>> Jim Elbrecht wrote:
>
> -snip-
>>> Me too--- In the meantime, my mind has been adequately nudged, and
>>> tomorrow I'll be making some oil and some extract. I've got a bag
>>> of peppercorns just begging to be used.
>>>
>>> Canola or olive oil? Vodka or gin? Those are the questions.
>>>
>>> Jim
>>
>> Hmmm. I bet one could get some interesting results even on one's
>> first stab at this.
>
> Let me say. . . . Wowsers! After 72 hours, the sherry is
> giving up a little bit of the flavor/buzz. The oil has a very
> faint scent, but no buzz.
>
> The vodka was a little 80proof I had in the bottom of the bottle. Holy
> crap! After 48 hours it had all the bite and buzz of chewing on a
> peppercorn-- with none of the grit. And it lasts and lasts and
> lasts.
>
> I went with 1/2 pint jars, filled to a little less than 1/2 way with
> peppercorns-- then topped off with the liquid. Shake daily. after
> 24 hours the peppercorns had swelled to fill the bottles. [which also
> means the liquid is now reduced by almost half]
>
> In another week, I'll be heading to the liquor store in search of
> ginger liqueur for my first Chen-San Cocktail.
>
> Thanks for posting the prickly oil! and how strong is it? Does it
> tell you what kind of oil they used?
>
> Jim

I still haven't used it, and that "lasts and lasts" part is rather
scary! The product that I found contains canola oil.

--
Jean B.

Sqwertz wrote:
> On Mon, 20 Aug 2012 07:54:46 -0400, Jim Elbrecht wrote:
>
>> Let me say. . . . Wowsers! After 72 hours, the sherry is
>> giving up a little bit of the flavor/buzz. The oil has a very
>> faint scent, but no buzz.
>
>
> The oil you'll need to heat gently with the peppercorns in there. Get
> some convection going to get that oil out of the seeds. Oil will not
> draw out oil unless you give it some help. Alcohol (and vinegar)
> picks up oil. Which is why both of those are good fro cooling a mouth
> after too much capsaicin.
>
> -sw

After reading that "lasts and lasts" part, I am wondering... (and
have forgotten apparently) is there any antidote to the
whatever-you-want-to-call-it property of Sichuan pepper? It might
be comforting to have some at hand.

--

On 8/15/2012 1:31 PM, Sqwertz wrote:

> http://www.merriam-webster.com/dictionary/tuna
>
> I think it's a cool word. It's the only word I know that can refer to
> a specific plant or specific animal. Confusing? Yes - that's why I
> used it. Most people here probably don't know tuna from a fish:-)

What about cucumber? I guess the animal one has to be preceded with
"sea".