jazzdude Posted February 15, 2006 Share Posted February 15, 2006 So I've searched far and wide online...anyone have a good recipe for the stuff? thanks Link to comment Share on other sites More sharing options...
zrooster99 Posted February 15, 2006 Share Posted February 15, 2006 No recipe, but damn that stuff is good...it's like crack for pilots... Link to comment Share on other sites More sharing options...
Techsan Posted February 15, 2006 Share Posted February 15, 2006 No such recipe, just trial and error. I spent many days as a casual LT perfecting it! Link to comment Share on other sites More sharing options...
Champ Kind Posted February 15, 2006 Share Posted February 15, 2006 And no matter what, there will ALWAYS be someone that demands that it be hotter.... Link to comment Share on other sites More sharing options...
jazzdude Posted February 15, 2006 Author Share Posted February 15, 2006 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 Link to comment Share on other sites More sharing options...
Guest nghtswmng2 Posted February 15, 2006 Share Posted February 15, 2006 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!" Link to comment Share on other sites More sharing options...
Mambo Posted February 15, 2006 Share Posted February 15, 2006 For extra flavor add jalapeno juice to a spray bottle and mist it over the cooked popcorn. Link to comment Share on other sites More sharing options...
Ram Posted February 15, 2006 Share Posted February 15, 2006 Originally posted by Mambo: For extra flavor add jalapeno juice to a spray bottle and mist it over the cooked popcorn. Oh dude, that's a great idea right there. It would sure beat the shit outta the cayenne pepper I sometimes toss on it. I'm trying that as soon as I get a chance. Link to comment Share on other sites More sharing options...
Guest ShortThrow Posted February 15, 2006 Share Posted February 15, 2006 add jalapeno pepper once the popcorn is done cooking? Link to comment Share on other sites More sharing options...
Bergman Posted February 15, 2006 Share Posted February 15, 2006 Originally posted by ShortThrow: add jalapeno pepper once the popcorn is done cooking? It just makes the popcorn soggy. Follow LawnDart Driver's recipe and you'll be golden. Link to comment Share on other sites More sharing options...
Toro Posted February 15, 2006 Share Posted February 15, 2006 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. 1 Link to comment Share on other sites More sharing options...
LockheedFix Posted February 15, 2006 Share Posted February 15, 2006 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. Link to comment Share on other sites More sharing options...
HerkDerka Posted February 15, 2006 Share Posted February 15, 2006 Mmmmmmmmmmmmmmm.....addictive popcorn. HD Link to comment Share on other sites More sharing options...
Guest pull chocks Posted February 15, 2006 Share Posted February 15, 2006 Is that whole jalapeno peppers or sliced ones? I'm definitely trying out this recipe when I get the chance... Link to comment Share on other sites More sharing options...
war007afa Posted February 15, 2006 Share Posted February 15, 2006 Definitely sliced...we had the gi-normous can of wholesale jalepenos. Enough to last about 2 weeks or so...and definitely drain the juice. Link to comment Share on other sites More sharing options...
iFlyTexans Posted February 16, 2006 Share Posted February 16, 2006 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! Link to comment Share on other sites More sharing options...
Ram Posted February 16, 2006 Share Posted February 16, 2006 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. Link to comment Share on other sites More sharing options...
Cooter Posted February 16, 2006 Share Posted February 16, 2006 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 Link to comment Share on other sites More sharing options...
Cappy70 Posted February 17, 2006 Share Posted February 17, 2006 5C When exposed to jalapeno fumes, breathe at a rate and depth slightly less than normal. Link to comment Share on other sites More sharing options...
schokie Posted February 23, 2006 Share Posted February 23, 2006 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. Link to comment Share on other sites More sharing options...
zrooster99 Posted February 23, 2006 Share Posted February 23, 2006 The key is flavor, not heat.I make no distinction between the two :D 1 Link to comment Share on other sites More sharing options...
Guest kingpin Posted February 24, 2006 Share Posted February 24, 2006 My flight's designated jalepeno popcorn maker was always tinkering with the recipe to get it "just right." One fateful day he decided to add more jalepenos to the mix AFTER already heating up a pepper/oil combo in the popper. The plastic spoon caught the stirring mechanism, and when it popped back it spewed boiling jalepeno oil right in his eyes. ....that guy probably could have used a "Notes, Warnings and Cautions" page posted to the side of the popper. 1T1F Link to comment Share on other sites More sharing options...
Guest Hoser Posted February 24, 2006 Share Posted February 24, 2006 Originally posted by One team, One fight: The plastic spoon caught the stirring mechanism, and when it popped back it spewed boiling jalepeno oil right in his eyes. I bet that was self critiquing. Hoser Link to comment Share on other sites More sharing options...
Guest Slye Posted February 24, 2006 Share Posted February 24, 2006 He chose...poorly. Link to comment Share on other sites More sharing options...
so.it.goes Posted February 10, 2014 Share Posted February 10, 2014 So, almost eight years later, I have a personal piece of advice and also a question on the topic: This recipe worked on three different machines, and I got a decent amount of compliments... To the effect of, "Well, it's definitely hot." - 1/2-1/3 Solo cup of oil... In said oil, add a little jalapeño juice, Frank's Hot Sauce, and some Cayenne pepper - Dump in half a billion jalapeños... Let this cook for exactly seven minutes - At the seven minute mark dump in the 2/3 Solo cup of kernels (add more jalapeño juice if you want... I want) - As soon as the kernels start popping, prepare yourself to dump the corn. All three machines I operated were glitchy, mechanically unsound, and constantly created the danger of burned corn... Consequently the only smell more overbearing and exponentially more insufferable than cooking jalapeños in a small room - Dump some more salt and Cayenne pepper on there, then mix that shit up - For personal flavor, grab TWO paper bags (moisture control), corral your corn, put a little more jalapeño juice in a Solo cup, mix more Frank's into it, and pour, unceremoniously, atop said corn. Gives it a godly mix of crisped corn and jalapeños with a portion of slightly soggy corn and jalapeños. This was a recipe created amidst trial and error, stood upon the shoulders of giants with great corn ideas. I love it, and if you make it, you should never be the guy hearing that it should be made hotter... So you'll have that going for you. Which is nice... So, for all that information, requested or not, I have a question I would like answered in return: Have any of you guys made a decent batch of jalapeño corn at home or somewhere else, without the aid of an actual popcorn machine? I've tried just popping some bagged corn at home and then cooking some sliced jalapeños in a skillet with some olive oil, but only managed to singe my eyes, set off my fire alarms, and incite the rage of my spousal roommate... Any advice or ideas? I'm getting drunker, and my ideas may not be getting any better as the evening continues. Any help would be appreciated... By me and my family. Link to comment Share on other sites More sharing options...
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