Options in the Satsuma kitchen:
- Butter/ghee melted w/thyme (optionally add grated Romano)
- Penzeys Sandwich Sprinkle ( https://www.penzeys.com/online-catalog/sandwich-sprinkle/c-24/p-594/pd-s )
- Tonys
- garam masala
I also used to do kettle corn a lot but it doesn’t really work with my current setup unfortunately :(
Popcorn, by the way, is one of those items that just bafflingly sucks on induction
I thought maybe I was just being nostalgic for my childhood stove but no even on my current crappy (gas) stove popcorn is way easier & nicer
@aescling it doesnt make sense and yet!!!!
You mean on an induction hob, or something else? We do ours on induction and it works a treat.
We do fairly small batches which might affect things.
@AspiringLuddite yeah my last place had an induction hob
Great for almost everything, but popcorn went up two difficulty levels
Too easy to burn?
@AspiringLuddite yeah experimentation revealed that there was no temperature at which we could consistently make a full cup of popcorn w/out any of it burning. You could tweak things so that it *mostly* didn’t burn, or you could make a smaller batch
I can see that. We never make anything even close to a full cup of popcorn ...
@AspiringLuddite you can do it on gas! I never even bothered measuring before I had to use induction!
We still don't measure;-) But if we do much more than 1/4 cup I'd be surprised.
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@Satsuma I'm a traditionalist. lots of salt and butter for me
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@twistylittlepassages its a classic for a reason!
Lady, EVOLVED 
@Satsuma chocolate
@Lady whats the preferred application method?
@Satsuma farmer’s market
@Lady kibi.,
@Lady do u mean chocolate dipped, chocolate drizzled, dusted with grated chocolate, dusted with cocoa powder……
@Satsuma probably https://cornfusiongourmetpopcorn.com/shop/ols/products/salted-caramel-dark-chocolate-popcorn usually
but no when we actually make popcorn it’s usually popped in oil and then light butter and moderate salt, often fancy salt like pink himalayan
@Lady so you either go full fancy or full classic
@Satsuma yeah typically i would say
@Lady i tend to stick to the middle ground options myself
@Satsuma i’m usually not the one making the popcorn so i don’t have much say
@Lady why not its easy
@Satsuma generally i just make ramen if i want a light snack instead
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@Satsuma if i add anything it’s cinnamon and maple syrup
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@aescling nice
re: food
@Satsuma alternatively, pop it in avacado oil and try not to add too much salt
sometimes coconut oil is great but we got sick of it at some point
re: food
@aescling its good to have variety
@Satsuma butter and salt, and/or yeast, and/or spicy seafood-type spice mixes
@polyplacophora i live right near Old Bay territory and yet I’ve never been served it on popcorn!
@Satsuma I'm a sucker for pre- seasoning mixes... Kernels in Canada, Kernel Season's in the USA. I know they're probably terrible for me 😣 but I love the fake cheese and the sweet/spicy Thai.
I'm hoping that Trader Joe's seasoning mixes might be slightly healthier? Maybe?
@twotone its popcorn, does it need to be good for you?
@gnomon how does one go about misting vinegar, do you keep it in a spray bottle or something?
Food! Glorious Food!
Olive oil and garlic powder.
I have vague memories of once trying grated parmesan cheese, and another time using chocolate milk powder, but I forget how those experiments worked out. Balsamic vinegar was a bust.
Food! Glorious Food!
@darkmirror was balsamic vinegar too soggy or did the flavor profile not work?
Food! Glorious Food!
As I recall, it caused the freshly popped hot popcorn to wither and melt like styrofoam touched by fire.
Olive oil and salt.
if you eat preseasoned popcorn telling me the flavor is an acceptable response