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

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?

"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

On Sep 20, 3:24*pm, "Polly Esther" > wrote:
> "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

No worries- you are in a different area than I am (Pacific NW), so
stuff can vary from area to area. All I have seen here is Paul
Purdommes cajun
seasoning.