Haydain Neale, 1970–2009
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Newsstand: November 23, 2009
The Making of a Medley
Say, hypothetically, you were given $25 a week to buy popcorn and beer. Finding beer is relatively easy, as it's only sold in bars, the Beer Store and LCBO. But popcorn?
Besides the free sample-friendly p-corn chain Kernals, and over-priced, canola-oil heavy theatre popcorn, where does one find good popcorn on such a budget? As with most low-end delicacies, the tastiest and most inexpensive dishes can be made right in your own home. Allow Torontoist to share some popcorn secrets, just in time for the holidays:
Bombay Popcorn
8 cups popped popcorn, warm
3 tablespoons butter or margarine
2 teaspoons curry powder or hot curry powder
1/2 teaspoon kosher salt (kosher tastes better)
1/2 teaspoon sugar
1/2 cup toasted coconut, golden raisins or sliced almonds, totally optional
Place popcorn in a large bowl. Microwave butter 20 seconds or until melted; stir in curry powder until well blended. Drizzle seasoned butter over popcorn and stir to distribute. Sprinkle with salt, sugar and optional ingredients; stir gently until blended.
Check out other such recipes here.
Pictured: A Toronto pop corn stand, by Larry Bolch.
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Nice entry. It's "Kernel's" by the way.
For Mexian Popcorn add chili powder and oregano (1 tsp. each) in with the melting butter.
And add some protein by putting in butter with slices of sausages for another time, with Celtic Sea Salt.