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Editor's Note
Just for fun: A whole lot of popcorn recommendations
Here for your hot popcorn takes.
Hello!
So uh, our email inbox and DMs were completely inundated after we asked you for your takes on popcorn in last week’s newsletter. Like, the most responses we’ve ever received… by a ton. There are some Serious Popcorn Feelings out there.
It’s a topic that comes up frequently in our Slack as well. How we pop it, what we put on it, what we do while eating it.
In this issue, you’ll find micro-topics all about popcorn, with contributions from the GNI team, a lot of readers (multiple readers lead with a version of this line: “Get ready, I’ve got strong opinions”), and a few bonafide popcorn experts.
Wishing you a weekend full of perfectly popped kernels. —Carey
P.S. Need a podcast to listen to while you walk your dog? Meal preppable lunch recipes? Advice for getting started gardening? Whatever your Downtime Dilemma may be, share it with us in our submission form and our team (and circle of trusted experts!) may answer in an upcoming edition. 🙏
SPONSORED SPOTLIGHT: BEAUTY PIE
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weekly picks
this week's picks were curated by Carey Polis
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We may or may not have had an impromptu team popcorn day. Carey went for za'atar and chili, while Alisha went with Old Bay seasoning. (Both with melted butter, of course)
- How to make the best stovetop popcorn: Here is a very important POPCORN FOR LIFE deck from my friend (and serious popcorn expert) Kate. It’s got solid advice on the importance of layering. Reader Maya M. also loves Food52’s Perfect Popcorn recipe.
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For the microwave lovers: Olivia on the team swears by the Popco for the best flavor in the minimal amount of time and energy. Bonus: It’s easy to clean. Colonel Popper is a gamechanger according to Erica H. Several readers shouted out the Lekue, as well as making popcorn in their Stasher bags, which are microwave-safe. Emilie J. likes this for both a vessel and freshly popped popcorn. Courtney G. is a fan of the new microwave cookware brand Anyday.
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Other contraptions you love: A lot of fans of the classic Whirley-Pop hand-cranked stovetop popper. Molly D. swears by the Atom Pop because of its shape, leaving minimal kernels unpopped. Katrina on the team loves her Dash Popcorn Maker mostly for the vibes—nothing sets the scene for a movie night like the entire production of watching popcorn begin to cascade from the mouth of this little popper. Plus there's a little cap on top to melt your butter while it pops.
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- A note on salt: Christine Gallary, a recipe developer and food editor-at-large at Kitchn, says that you should use the finest-textured salt you have because it sticks wayyy better onto the popcorn.
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Important thoughts on butter: You like it. The phrase “the limit does not exist” was used on many occasions. Important runners up: olive oil, coconut oil. Two good rules of thumb: 1. Add whatever you think looks like the proportional amount, and then about 50% more than that (Katrina). 2. Add enough to make your fingers too greasy to use your remote or phone (Brooke V.)
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Something to read when the popcorn pops: Sidekick is a twice-weekly newsletter that helps you live smarter and better, with recommendations from every corner of the Internet. It takes just 5 minutes to read—perfect timing for popcorn making!
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The spice combos you live for (plus melted butter & salt!): First off, nutritional yeast (aka nooch) is definitely the gold medal winner here. Audrey B. mixes that with black pepper, dill, parm, and turmeric. Lots of furikake fans as well, mixed with either sesame oil or straight-up MSG. Haley L. goes for dry Ranch seasoning plus Frank’s Red Hot dry seasoning. Sarah E. recommends pumpkin spice seasoning with maple syrup.
- The one-and-done spices you use (plus melted butter & salt!): Kate A. likes Cold Hollow Cider Mill's maple sugar or King Arthur's Better Cheddar Cheese Powder. Sara B. recommends sumac, Mel L. likes cocoa powder, Becca N. goes for chaat masala. Lisa D. adds soy sauce to her butter and Christine O. uses Korean spicy ramen flavor packets. Speaking of spicy, several readers were pro-tajín and pro-Sriracha (not together!). Cholula or Valentina hot sauces as well!
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Some fancy salts we all apparently need to buy now: Gateway to the North Maple Garlic Seasoning (Diana D.), this smoked sea salt plus turbinado sugar (Abby A.), High Five Pixie Dust (Lisa W.), Magic Unicorn sea salt or Truffle Honey sea salt (Becca N.).
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Jenny on the team popped some heirloom (!!) kernels with two TJ's seasonings that many readers are veryyyy into.
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Trader Joe’s seasoning blends definitely needed its own section based on how many times they were mentioned: Cheesy, Chili Lime, Everything But The Elote, Gomasio, Green Goddess, Umami.
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A few extra mile suggestions: Susanne G. simmers pickled jalapeños in the oil first before adding the popcorn. Also, PLEASE watch this video on PEPCORN (via Grace L.) for some quality entertainment plus a recipe.
- What about mix-ins? Lots of M&M’s fans, especially if they get melty, but Jennifer K. prefers going for frozen chocolate chips. Alyssa K. confesses to gummy worms and Sophia S. likes Junior Mints. Ashley C. stays savory with shredded cheese that gets a little melty if you add it right away.
- A few really great vessels: Strong consensus here on using a large metal mixing bowl (the IKEA one was particularly popular) or a glass Pyrex bowl. Mary Anne on the team argues that a shallow pasta bowl is better so your hands don’t get too buttery. Brianna J-H.’s bright orange soup bowl perfectly fits half a bag of popcorn. Linda B. makes the case for a cookie sheet: “The toppings are evenly distributed and you don’t have to fight with your significant other about whose hand is in the bowl; there’s room for everybody! Plus, pop some aluminum foil over that cookie sheet and you have the easiest clean-up ever.” To go just-so-slightly fancy, Courtney S. likes this hammered gold bowl and Samantha S. is a fan of this blue stripe bowl.
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Pre-popped popcorn you love: Two stand-outs here: Smartfood Original and Lesser Evil’s Himalayan Gold. And yes, those caramel + cheese popcorn tins from Cretor’s or Garrett’s too.
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Important popcorn miscellany: Several readers suggest eating popcorn with chopsticks so you don’t get greasy hands. These are not technically popcorn but they are popcorn slippers and they look extremely cozy so we’re counting it. Has anyone tried these Popcorn Oreos? We are INTRIGUED. Plus this fun popcorn fact from Ruth Ann H.: Did you know there are butterfly kernels and mushroom kernels? Look at a popped kernel. If it’s mostly round, it’s mushroom, if it has “wings” it’s butterfly.
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Some very scientific data for your Friday morning. Thanks for passionately voting on our Instagram, and an honorable mention to everyone who said that it's actually a snack!
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CONTROVERSIAL: At least three of you recommend popcorn with a glass of milk. Elizabeth B. however, goes for orange juice because the “bright, citrusy, & sweet taste of the juice pairs perfectly with the salty, umami flavor of the popcorn.” At least one person likes popcorn with ketchup. And, well, yes, we did get a few emails from readers that hated popcorn, claiming it to be “objectively gross” and that it’s just not worth it for how it sticks to your teeth. We recognize that everyone is entitled to their opinion.
- Wait, so what should you watch while eating all this popcorn? Here’s what Sebastian DeLuca of the Hot & Streamy newsletter (we love this newsletter!) had to say: “The Other Two on HBO Max is a laugh-a-second comedy about two siblings struggling to make it in New York who suddenly face the reality that their much younger brother is the next Justin Bieber. Each episode will have you laughing so hard you’ll feel like you went to a Pilates boot camp. It’s the special kind of show that will leave you with more popcorn flung into the air than into your mouth.”
- Two last notes! According to Christine from The Kitchn, popcorn + champagne makes for one heck of a pairing. Also, don’t forget about popcorn balls! Gabrielle R. loves this classic Martha Stewart recipe.
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sweet popcorn moments of awww!
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“Growing up, my family were huge book readers (and still are!). We're talking multiple trips to the library per week. Around 5th grade for me, we got into a routine where my dad would make LOTS of popcorn on the stove every Saturday night, which we would all eat while separately curled up with our books. This almost always came after a meal, but with a break for a walk/errands/etc. in between. The tradition continued through to 28-year-old me flying home today, to the point that I schedule trips to make sure I'm there for as many Saturdays as possible—it's not the same on Fridays or Sundays!” -Caro E.
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“When I’m feeling the need for some coziness, I make my grandparents’ movie night meal: microwave popcorn with extra salt, apple slices, and your favorite cheese (a good cheddar works well). My grandparents passed when I was in high school so it’s also a nice memory of the ritual I was able to share with them years ago.” -Anna H.
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“A few years ago we invested in a popcorn maker and now the act of making popcorn is just as entertaining for our kids as actually eating it. Once we turn it on and it's heating up, we shout ‘Popcorn dance!’ and spin wildly around the room. Then, while the popcorn actually pops, we jump up and down as fast as we can. My husband came up with this with help from our then-three-year-old.” -Abby M.
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weekly reads
this week's reads were curated by Mary Anne Porto
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A few of you like to channel Olivia Pope—that is, popcorn with red wine.
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take action and take care
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reader ❤️ from our inbox...
"I absolutely adore this newsletter & get so many great ideas from it. I LOVE your Audible & podcast recommendations!" -Amy (Glad to hear it! Check out our audiobook and podcasts recs from last week here.)
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