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Post by castanea on Mar 11, 2016 23:05:18 GMT -5
We just ate some of this pop corn tonight. I've been trying every unusual variety of pop corn I could find over the last 5-6 years and this is the best. I am not sure exactly why it tastes so good but it does, and it pops very well.I bought this from Anson Mills. I don't know if anyone else is selling it or not.
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Post by yardngardn on May 1, 2016 22:30:31 GMT -5
Interestingly enough, I'm preparing to plant more popcorn in a few weeks. Yesterday I planted my seed popcorn. How does the Appalachian pop? Are the flakes mushroom shaped or butterfly? I'm mainly interested in mushroom flake to make carmel popcorn with, but this sounds quite delicious. Did you order it on line?
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Post by castanea on May 1, 2016 23:23:44 GMT -5
I ordered it online. I don't recall how it popped, but it certainly was good.
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Post by steev on May 1, 2016 23:24:52 GMT -5
So is this a hybrid, or a stabilized variety?
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Post by yardngardn on May 2, 2016 22:52:49 GMT -5
I went ahead and ordered some of the Appalachian sweet Flint popcorn. It was described as an heirloom.
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Post by indianamike on May 5, 2016 10:40:10 GMT -5
I bought some and its ok, but I think the hulls on it are pretty severe. The stuff I have been growing has much thinner hulls that don't hurt as much to eat!
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Post by castanea on May 7, 2016 0:26:24 GMT -5
Mine didn't have any hull issues at all. Hull issues can differ depending on how you cook it.
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Post by indianamike on May 9, 2016 7:44:53 GMT -5
^^ I never knew that, how do you prepare your popcorn? I use a bit of olive oil in a "whirly-pop" on the stove. If there's a better way, I'm all ears, as I love popcorn!
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Post by castanea on May 10, 2016 23:19:40 GMT -5
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Post by steev on May 11, 2016 0:21:28 GMT -5
I'm not a big fan of hot-air poppers (dorm heaters), as lots of good popcorn is too small to stay in them; my method is a large canning pot, oil to slick bottom, popcorn to thinly cover bottom, shake until popped, pour into paper shopping bag, salt, scarf. I don't do the butter thing, but tamari soy sprayed on, instead of salt, is good.
I think I need to do some research on chili powder and other herbs and spices.
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Post by reed on May 11, 2016 4:06:55 GMT -5
Yep, stainless steel stock pot, little butter or oil. Iron skillet and upside down strainer if doing it outside on the fire. Don't understand the need for all kinds of specialized appliances. Buying, storing, cleaning, remembering where ya put all that junk is way more trouble than making due without it.
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Post by Walk on May 11, 2016 9:58:00 GMT -5
Our popcorn popper is our cast iron wok (with lid). A little oil in the bottom, bring it to temp, stir the kernels into the oil until the first kernel pops, then put the lid on. No more stirring needed. Perfect every time. We use either organic olive or camelina oil. Some nutritional yeast, tamari, black pepper, and kelp powder for seasonings.
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Post by yardngardn on May 13, 2016 4:28:12 GMT -5
The Appalachian Sweet Flint Popcorn arrived earlier this week. It popped up with a great expansion rate, lots of fluffy, butterfly shaped flakes for the amount of kernals I started with. It tasted fine, but I really didn't taste a sweetness to it. It was very tender. Popcorn just has to be one of my favorite comfort foods! I'm still arguing with myself about what variety to plant this year.
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