So I've searched far and wide online...anyone have a good recipe for the stuff? thanks
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#1
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Posted 14 February 2006 - 09:16 PM
#2
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Gray Beard
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Posted 14 February 2006 - 09:26 PM
No recipe, but damn that stuff is good...it's like crack for pilots...
"If you are flammable and have legs, you are never blocking a fire exit." -Mitch Hedberg
#3
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Techsan
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Posted 14 February 2006 - 09:44 PM
No such recipe, just trial and error. I spent many days as a casual LT perfecting it!
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#4
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Posted 14 February 2006 - 09:45 PM
And no matter what, there will ALWAYS be someone that demands that it be hotter....
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#5
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Posted 14 February 2006 - 10:07 PM
ok, sounds good. I've taken a couple tries at it, and its been pretty good. Just wondering if anyone uses anything past popcorn, popcorn oil and jalapenos
#6 Guest_nghtswmng2_*
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Posted 14 February 2006 - 10:24 PM
Step 1: Fill Styrofoam/ Red Plastic/ Pint Glass 1/3 - 1/2 full of oil.
2: Add said oil to kettle with 2-3 kernels.
3: When kernels pop the oil is hot enough for the peppers. Add 2-3 scoops (trial and error to find the right amount)Add some salt to taste.
4: Let simmer 5-10 min with the stirrer going, until the jalapenos are JUST now brown. Do not over cook.
5: Add full cup/ pint of korn.
6: Dump when the popping is almost done.
7: ADO- "MORE SALT!"
2: Add said oil to kettle with 2-3 kernels.
3: When kernels pop the oil is hot enough for the peppers. Add 2-3 scoops (trial and error to find the right amount)Add some salt to taste.
4: Let simmer 5-10 min with the stirrer going, until the jalapenos are JUST now brown. Do not over cook.
5: Add full cup/ pint of korn.
6: Dump when the popping is almost done.
7: ADO- "MORE SALT!"
#7
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Gray Beard
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Posted 15 February 2006 - 12:21 AM
For extra flavor add jalapeno juice to a spray bottle and mist it over the cooked popcorn.
#8
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Posted 15 February 2006 - 01:42 AM
Quote
Originally posted by Mambo:
For extra flavor add jalapeno juice to a spray bottle and mist it over the cooked popcorn.
For extra flavor add jalapeno juice to a spray bottle and mist it over the cooked popcorn.
The average fighter pilot, despite his sometimes swaggering exterior, is very much capable of feelings such as love, affection, intimacy and caring. These feelings just don't involve anyone else.
#9 Guest_ShortThrow_*
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Posted 15 February 2006 - 02:11 AM
add jalapeno pepper once the popcorn is done cooking?
#10
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Posted 15 February 2006 - 02:44 AM
Quote
Originally posted by ShortThrow:
add jalapeno pepper once the popcorn is done cooking?
add jalapeno pepper once the popcorn is done cooking?
Never forget that you are living "The Good Old Days" right now. Don't fuck it up.
#11
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Posted 15 February 2006 - 05:52 AM
Our corn popper actually has a recipe posted on the outside ala 781 - complete with notes warnings and cautions. One of the warnings is to drain the excess jalapeno juice before adding them to the oil - something to the effect of causing excess smoke, coughing, and extreme eye irritation. Ops tested...drain the extra juice.
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#12
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Posted 15 February 2006 - 06:00 AM
You're right about draining the extra juice. That stuff stinks up the whole squadron.
Another little way to add some zing is to add some Tabasco sauce and/or chili powder to the whole oil concoction. This can make it a little smoky too if you put in too much, but it's another trial-and-error thing to find the proper stinky-squadron to kick-ass-popcorn ratio.
Another little way to add some zing is to add some Tabasco sauce and/or chili powder to the whole oil concoction. This can make it a little smoky too if you put in too much, but it's another trial-and-error thing to find the proper stinky-squadron to kick-ass-popcorn ratio.
#13
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Posted 15 February 2006 - 09:09 AM
Mmmmmmmmmmmmmmm.....addictive popcorn.
HD
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#14 Guest_pull chocks_*
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Posted 15 February 2006 - 03:32 PM
Is that whole jalapeno peppers or sliced ones? I'm definitely trying out this recipe when I get the chance...
#15
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Flight Lead
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Posted 15 February 2006 - 04:24 PM
Definitely sliced...we had the gi-normous can of wholesale jalepenos. Enough to last about 2 weeks or so...and definitely drain the juice.
#16
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Crew Dawg
Posted 15 February 2006 - 11:38 PM
Why is it when I tell civi's about this stuff, they think...."jalapeno popcorn, that sounds nasty". Does anyone else get that reaction? If they only knew the greatness!
#17
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Posted 15 February 2006 - 11:40 PM
Other funny reactions when talking to mixed company of pilots/non pilots...
"So we're at the O Club...doing shot after shot of weed"
"Yeah, I love weed...it's the greatest..."
Non Pilot: "OMG!!! YOU GUYS ARE DRUGGIES!!!"
makes me laugh every time.
"So we're at the O Club...doing shot after shot of weed"
"Yeah, I love weed...it's the greatest..."
Non Pilot: "OMG!!! YOU GUYS ARE DRUGGIES!!!"
makes me laugh every time.
The average fighter pilot, despite his sometimes swaggering exterior, is very much capable of feelings such as love, affection, intimacy and caring. These feelings just don't involve anyone else.
#18
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Flight Lead
Posted 16 February 2006 - 02:29 AM
I'm not sure since the FNGs make the popcorn in our sqdn but if you go to the Muff in the Died try there "HOT" popcorn. That's ome good stuff right there, nomex won't help that stuff.
Cooter
Cooter
When all else fails...FIDO
#19
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SNAP
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Posted 16 February 2006 - 09:36 PM
5C
When exposed to jalapeno fumes, breathe at a rate and depth slightly less than normal.
When exposed to jalapeno fumes, breathe at a rate and depth slightly less than normal.
#20
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Posted 23 February 2006 - 04:04 AM
You don't have to sqeeze the juice out of the peppers. As long as you're not throwing a cup of juice in there in addition to everything else you're ok.
You do want the jalapeno's to be chewy, not crispy and black. That's why I throw mine if AFTER I put the corn in. Wait until the first kernel starts popping, then dump the peppers. They come out with a crispy outside and a green chewy inside.
Don't fall into the trap of making it hot as humanly possible. The key is flavor, not heat.
You do want the jalapeno's to be chewy, not crispy and black. That's why I throw mine if AFTER I put the corn in. Wait until the first kernel starts popping, then dump the peppers. They come out with a crispy outside and a green chewy inside.
Don't fall into the trap of making it hot as humanly possible. The key is flavor, not heat.
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