The kitchen gadget that sees the most action in our house is without a doubt our Whirley Pop popcorn maker. In about the time it takes to microwave a bag, we can make an amazing batch of popcorn. Without all the junk. A little oil + kernels + a little elbow grease = fluffy white pieces of heaven. So good. It's nice to be able to control the amount and type of oil, too. I typically only use about a tablespoon per batch but my husband likes a bit more. He's naughty that way. We like to experiment with infused olive oils (chipotle is sooo good), peanut oil, or just plain canola oil. A while back, a friend suggested using truffle salt. Seeing as I don't have a million dollars or a mushroom-sniffing pig, I possess little knowledge about these expensive little nuggets. But the salt? Hello! Although it's a little pricey for salt (around $8-$15), a little goes a long way. There are tons of different kinds. Whenever we are in a fancy schmancy kitchen store, we check to see what they have to offer.
We use either white or black truffle salt. Black is a little smokier...but they are equally delicious. We've made dozens of batches between these two jars...so they last a while. |
The process is really this simple: add the oil and kernels to the Whirley Pop, turn on the stove and rotate the lever until the popping stops. We dump the freshly popped popcorn into a brown paper bag, add the truffle salt to taste and shake it like a Polaroid picture. Needless to say, we go through a lot of kernels...but our fiber intake is excellent. While I realize I'm not reinventing the wheel here, it sure tastes like it. If you don't have a stove top popcorn maker, you should. We've lost our taste for microwave popcorn which is a good thing. It just doesn't stack up to the real thing. Once you go Whirley, you never go back.
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This one is shiny and new. Ours looks rugged and well loved. That's code for grimy. |
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