stract Posted March 8, 2014 Posted March 8, 2014 I was in Anaheim last week for Heli-Expo, and made sure to find a Coco Ichibanya for a meal. The entire experience was just as I remember in Japan. Too bad they don't sell curry packets, though I was able to score some of the delicious sesame dressing.
matmacwc Posted March 9, 2014 Posted March 9, 2014 Coco's fans read: I tried adding a chunk of S&B Golden Curry(Medium Spice, 1/10 of the package of curry roux in a 4oz kettle) to the oil after letting the Jalapenos(If I had Hot curry I wouldn't have bothered with the peppers) cook for half their time. Result: spicy curry popcorn and a bar that smells like a Japanese curry house. And I'm pretty sure for me, everything will smell like curry for the next couple days. Blasphemy..... I wanna try it.
Droppin_Loads Posted March 9, 2014 Posted March 9, 2014 (edited) Swore in Oct 2012, finally leave for AMS in 2 weeks so I have been doing this for quite a while every single drill. Here is our recipe: 1. Turn Warmer ON 2. Put in 1 cup of oil 3. Turn Pot Heater ON 4. Add jalapenos, 4 heaping scoops. 5. Allow jalapenos to cook until they begin to get brown, too soon and you don't get the proper crispness, too late and you get black jalapenos that are burnt. Proper jalapenos should be crispy on the outside with just a hint of juice when you bite into them. 7-8 minutes is normally good. 5. Fill popcorn cup and pour into kettle. 6. Turn stirrer ON -IMPORTANT - steps 5 and 6 are to be done simultaneously. 7. Wait until you no longer hear any popping and dump kettle. 8. Consume jalapeno popcorn. * We salt our own popcorn, but I will occasionally add a tbsp of butter salt to the batch if I'm feeling bold. EDIT - Had a Colonel tell me they used pickles back in the day instead of jalapenos and he preferred it that way, I haven't tried it like this but I am assuming it would be delicious. Edited March 9, 2014 by Droppin_Loads
busdriver Posted March 21, 2014 Posted March 21, 2014 Garlic powder + Parmesan cheese is awesome. If you have a heated corn deck, it actually gets better after an hour or so for the flavors to mix through the popcorn. Next goal: Salsa popcorn. Anyone tried using fresh peppers?
Kaman Posted March 21, 2014 Posted March 21, 2014 In the Navy we would take microwave popcorn and shake some Tabasco in and shake it up...good stuff, but not nearly as good as this jalapeño stuff you guys are talking about! Gotta try and make that!
HU&W Posted March 21, 2014 Posted March 21, 2014 Tried the pickles. It was good. They cook much longer than the jalapenos. Also, I've done the fresh jalapeno pepper thing. Be prepared for it to be much spicier than the jalapeno nacho slices.
busdriver Posted April 2, 2014 Posted April 2, 2014 Moved to coconut oil, it's fantastic. Shocker, it's good because it has more saturated fat than butter. It's really freaking good.
Guest Posted December 10, 2014 Posted December 10, 2014 To reinvigorate the thread a little, what are your favorite hot sauces? Mine are: Iguana Gold Island Pepper Sauce, Arizona Gunslinger Red Jalapeno Pepper Sauce, and Semper Fi Gourmet Hot Sauce. And if I feel like adding serious heat (re: punishing myself): Dave's Gourmet Hurtin' Habanero Hot Sauce or Blair's Original Death Sauce.
KState_Poke22 Posted December 10, 2014 Posted December 10, 2014 To reinvigorate the thread a little, what are your favorite hot sauces? Mine are: Iguana Gold Island Pepper Sauce, Arizona Gunslinger Red Jalapeno Pepper Sauce, and Semper Fi Gourmet Hot Sauce. And if I feel like adding serious heat (re: punishing myself): Dave's Gourmet Hurtin' Habanero Hot Sauce or Blair's Original Death Sauce. I'm sure it's in no way the best but I grew to love the Texas Pete's Hotter Hot sauce from my times in the 'Stan.
GoGuard Posted December 10, 2014 Posted December 10, 2014 https://firecornpopcorn.com/ Read "The Story"
AZwildcat Posted December 10, 2014 Posted December 10, 2014 Mad Dog 357 will take some hair off your taint... https://www.hotsauceworld.com/maddog357ghp.html
HU&W Posted December 10, 2014 Posted December 10, 2014 Mad Dog 357 will take some hair off your taint... https://www.hotsauceworld.com/maddog357ghp.html Mad dog was evil. Never again.
busdriver Posted December 11, 2014 Posted December 11, 2014 You people are insane. If OC is an ingredient....
afthunderchief16 Posted December 11, 2014 Posted December 11, 2014 Mad dog was evil. Never again. No joke. Fuvk that stuff. Tried it once and was miserable for the next hour
Royal Posted January 23, 2015 Posted January 23, 2015 Found this floating around... makes for a good Friday read. Loved the EM diagram. 1
busdriver Posted January 23, 2015 Posted January 23, 2015 Agreed, the EM chart is awesome, keep in mind some kettles have adjustable thermostats if you take the kettle apart. That said 1:1 corn to oil is way too much oil. Also: Jalapeno Powder we have this in the shop and it makes adjusting the spicy level very easy, then Flavacol, it's like MSG for popcorn. 1
hispeed7721 Posted January 23, 2015 Posted January 23, 2015 (edited) Also: Jalapeno Powder we have this in the shop and it makes adjusting the spicy level very easy, then Flavacol, it's like MSG for popcorn. Will definitely try that... But I hope that's in addition to fresh jalapeño slices? Nothing can replace a healing amount of fresh crispy jalapeños Sent from my iPhone using Tapatalk Edited January 23, 2015 by hispeed7721
busdriver Posted January 23, 2015 Posted January 23, 2015 Yep the fried Jalapeno slices can be cooked to make them the perfect surprises, while the powder controls the overall corn hotness. Best of both worlds. No need to over cook the jalapenos or overload the kettle to make the corn spicy. Back to that EM diagram concept.
Ram Posted January 23, 2015 Posted January 23, 2015 SPYDR is seriously one of the greatest bros out there. What a great American.
busdriver Posted January 23, 2015 Posted January 23, 2015 Current A3TW recipe: Just under 1x Solo cup of corn (top of the ridges) ~.5 cup of oil (ends up being about a 1:3 ratio of oil to corn) enough jalapenos to cover the bottom of the kettle without stacking 1x plastic spoon of jalapeno powder 1x plastic spoon of flavacol Put the oil in the kettle and let it heat up, toss in one jalapeno. Listen for the sizzle. Once you get sizzle, toss in the rest of the jalapenos. Leave the stirrer off and arrange the pepper slices into one layer. In a solo cup mix the dry ingredients. Once the jalapenos start to brown around the edges, dump in the dry ingredients and turn on the stirrer on. Wait, corn is coming End result: spicy corn, jalapeno slices that are crispy on the edges and chewy in the middle, adjust to taste....
billy pilgrim Posted January 24, 2015 Posted January 24, 2015 That paper is going in our squadron bar on monday... From my experience making corn it was important to drain as much water as possible from the jalapeno's. Also, seven minutes seemed to be the ideal time to fry the peppers before adding corn. Your results may very.
busdriver Posted January 24, 2015 Posted January 24, 2015 Draining the liquid from the pickled jalapenos is key, drain the jar when you open it then keep it in the fridge. Any cold liquid will reduce the energy in the kettle. Reference the EM chart in the preceding paper...
Champ Kind Posted January 24, 2015 Posted January 24, 2015 The paper lacks references at the end. How am I supposed to take this work seriously without a list of suitable sources from which his information was gathered?
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