You talk too much! And you talk about things that are not important to put in the video! And you need to read off of the script/Teleprompter. I wanted to not off my own arm to get this video finished.
No Annie Greensprings? You missed a fantastic soda pop wine! Great review, thanks. The only clarification would be the Cold Duck. Me and 3 R&R buddies drank the Club at Subic Bay, Phillipines out of the stuff one night and we all left deposits on the shore and all the way down the pier from the club back to the ship. The blue trail was not one of our finest moments but we were headed back "in country" in a few days and at 21 you had to live as much as possible. Have not had another taste of Cold Duck since that night 1971. Also, for history sake, for those of us who made it back to the world we always served Mateus to impress guests but that was mid 70s Haute cuisine
This is such a great historical gem! My 3rd great-grandfather was in the 26th Indiana and I thought I might just peruse ye old RU-vid to see if there were any stories! Jesse is my 7th cousin, 5 times removed but more importantly, fought with my GGrandfather and they, by way of fighting in the same regiment, helped keep each other alive. All 5 of my civil war veteran grandfathers survived the war ❤
WOW thank you for sharing this! Every since Orval Redenbacher‘s pour over cheddar, I’ve been looking for something similar. This is so good I could not find Tony’s cheddar do cheese , so I had to buy something else. This is so wonderful! I think I’m going to eat the entire batch❤
🧡Thanks to this technique video and product recommendations, we make this almost weekly for family movie night! You explained everything so thoroughly, including what to expect if we alter your technique and ingredients, which we don't. Also, we now freeze our popcorn kernels (we thaw before using, but I'm not sure if that's necessary). Thank you for such a well-presented, easy-to-follow video! 🧡 For those of you experiencing an "overly coconutty" taste, be sure you're using REFINED coconut oil. For the cheese sauce, we've also *successfully* used clarified butter/ghee instead of coconut oil. For those of you experiencing "chewy" popcorn (we've been there plenty of times), the problem is likely STEAM. Try not to let hot popcorn sit in an airtight container---allow the steam to vent. We recently got a stovetop popper, so have adapted the technique in this video to use it. We also make homemade Chicago MIX (your cheese popcorn technique + Glaze-Pop brand caramel popcorn) now. Just wanted to leave a review and say thank you! 🧡🧡🧡
Sadly, the timeless humor of Sanford. and Son was not enough to sustain Ripple. Guess I’ll never have a chance to try Champipple. Nonetheless, I loved the review of Cold Duck.
I couldn't wait to try this cheese corn. I went to order Anthony's Cheddar Cheese Powder but apparently, they don't sell it anymore. Do you know of a similar cheddar cheese powder?
I have never heard of powdered cheese before. Which leads to my confusion. The title for this video was cheese popcorn with "real" cheese. To me powdered cheese does not equate to "real" cheese. Is there a recipe for cheese popcorn with actual REAL cheese, freshly grated?
Try this. Make sure your liquid isn't "too hot" and coat it in very small increments, turning it gently to coat as good as you can...just don't drown the popcorn with the sauce. Spread the coated popcorn out on a parchment or silicone lined cookie sheet, then bake it on 250 F for 30 minutes but take it out every 10 minutes, turning it gently with a large spoon or spatula to continue coating the popcorn each time and insure even drying. At 30 minutes, it should be getting dry and crispy now. if you think it might need an extra few minutes put it in again but watch it carefully so it doesn't get brown or burn. In the end it shouldn't be soggy or wet anymore but dry and crispy. Give it a try, hope this might help ya!! 😁
Awesome! I experimented soooo many times trying to find that “Garrett’s” taste. Different powders and oils, and all were pretty much fails. The closest I came was canola oil and a commercial “sprinkle” powder, but it was much too salty. Thanks for this! I can save myself time and money now!!
Have you tried melting fresh cheddar cheese in the coconut oil rather than the dehydrated? I'm asking because I always have it in the fridge. I've never tried nor heard of Chicago style cheese popcorn and I'm anxious to try this.
You dont know how much i love you right now. I have been driving myself crazy trying to figure out how to make gourmet cheese popcorn. Im tired of paying 20 dollars for one bag and i crave it comstantly. It may be a little expensive at first to start out but the much bigger yield you get is so worth it. Thank you so much !!!! ********EDIT******** Finally made some and it is delicious. Just like the real deal. Highly recommended.
I used a coconut oil but had a strong fragrance of coconut. In fact it didn't smell like cheese popcorn it smelled like coconut. Am I using the wrong kind of coconut oil? 👍
Made it in the microwave the way you did and it came out Fantastic. When I made mine in the pan with oil it was to chewy. Now I want to buy a microwave bowl like you have. Fantastic your the Man.
I tried it - made the pop corn with oil. There was not enough cheese so I made a stronger batch of cheese - it was better. I have made Carmel - Chocolate - Cracker Jack and kettle corn with the chocolate glaze which is my favorite. Your pop corn was chewy I hate chewy. I had four bags of the different flavors above so I made heavy oil and cheese and poured over it and into the oven. I love it - you get it all. Thanks for sharing. Next I will just make my Carmel with roasted peanuts - do the oven - and then pour the cheese on. Good Luck Everybody.
