tag:blogger.com,1999:blog-7173052990851751381.post1501394816552114467..comments2024-03-18T06:57:55.423-04:00Comments on Food Wishes Video Recipes: “Pad Thai” Popcorn – How Five Seconds of Late-Night TV Changed the Future of Caramel CornChef Johnhttp://www.blogger.com/profile/15030125427840815038noreply@blogger.comBlogger36125tag:blogger.com,1999:blog-7173052990851751381.post-39284570148408354992017-02-15T17:22:45.024-05:002017-02-15T17:22:45.024-05:00I tried making this last week. I thought it was a ...I tried making this last week. I thought it was a good base recipe, though it was missing some flavors. I decided to make it again, with some adjustments to suit my tastes. I found it to be very tasty! <br /><br />1/3 to 1/2 cup popping corn kernels<br />1/4 cup chopped cilantro<br /><br /><b>For the caramel sauce:</b><br />1/2 cup packed brown sugar<br />1/4 cup vegetable oil<br />1/4 cup corn syrup<br />1 tbsp minced fresh ginger<br />2 or 3 tsp fresh lime juice<br />1 tbsp Asian fish sauce<br />½ tbsp soy sauce<br /><b>To finish the caramel sauce:</b><br />the zest of two limes<br />2 cloves of garlic, minced<br />1 rounded tablespoon Sambal red chili sauce<br />1 cup pulverized dry-roasted, salted peanuts <br />rounded 1/4 teaspoon baking soda <br /><br /><br /><b>Popcorn:</b> I popped mine in coconut oil with a touch of chili sesame oil.<br /><b>Ginger:</b> I cooked the ginger in the caramel. <br /><b>Peanuts:</b> In the video, the peanuts do not appear fine, so the first time around, I gave them a rough chop with a knife and it was not enough. This time around, I pulsed my peanuts in a food processor until the peanuts were very fine. I added them to the pan after adding the sambal, zest, and garlic, but before the baking soda. I really wanted the peanuts to stick to the popcorn. Note that the peanuts in this recipe are salted! I didn’t use salted the first time, which was fine, because I added salt at the end. It’s the little details… <br /><b>Garlic:</b> I added crushed garlic when I added the sambal and lime zest. <br /><b>Cooking time:</b> I cooked it at 250, turning every 15 for a total of 45 minutes. Then, I turned off my oven and propped the door open slightly for another 15 minutes. Stir the heck out of it so it doesn’t stick together!<br />Yeah, I reordered the ingredients so they’re more chronological. :P<br /><br />Shout out to Chef John for making me a better cook! <br /><br /><br />Anonymoushttps://www.blogger.com/profile/10777619568514713063noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-12696477563030281852016-03-04T20:42:07.801-05:002016-03-04T20:42:07.801-05:00Hi John, I know I'm coming in well after the ...Hi John, I know I'm coming in well after the fact, but I have a kitchen science question: what purpose does the baking soda serve? Does the foaming action change the way the syrup sets up or is absorbed by the popcorn? Enquiring minds want to know.KathyGhttps://www.blogger.com/profile/10962159655138253080noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-55001422044604319962015-03-26T12:39:45.031-04:002015-03-26T12:39:45.031-04:00it looks tasty but... where's the tamarind, th...it looks tasty but... where's the tamarind, the "sour"?Lickemhttps://www.blogger.com/profile/02028841254164673929noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1456604443249039732014-12-24T11:40:58.154-05:002014-12-24T11:40:58.154-05:00This recipe has become an annual Christmas traditi...This recipe has become an annual Christmas tradition for me - I make it for my Mom every year and she loves and looks forward to it - so do I :) I pretty much make it as directed except that my Mom has a deathly peanut/nut allergy, so sans the peanuts (though one of these days I'm going to get around to making a batch WITH peanuts for myself!) It's the only caramel popcorn I really like, regular old stuff is just so bleh compared to this deliciousness.Emily @ Gourmet Mommyhttps://www.blogger.com/profile/07919010849325085536noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-44226181364177774692013-11-09T16:35:42.668-05:002013-11-09T16:35:42.668-05:00Just made the recipe..good stuff!! However, like a...Just made the recipe..good stuff!! However, like almost every cook, I made some slight changes... I grew up in Thailand, have lived there for over 30 years and developed a taste for the sour/hot/pungent elements of cruisine; so I essentially doubled the lime juice, zest, fish sauce and dry Thai chili. It took a little longer to thicken up, but gave me a 'punchier' glaze. BTW Just so you know, sambal oelek is Indonesian. There is a similar wet chili product in Thailand but it is a bit different than the sambal. mikeinsiamhttps://www.blogger.com/profile/13412886785481590263noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-81226085199627510122013-07-05T05:55:19.736-04:002013-07-05T05:55:19.736-04:00Hey, Chef John, or anyone who can answer my questi...Hey, Chef John, or anyone who can answer my questions, for that matter, I'd like to know if these substitutes are usable: <br />Instead of chilli - A small chilli cut in relatively small pieces. I know you mentioned that you can use fresh chillies, but they didn't disintegrate, or however you want to say it, and it didn't mix with the cara,el syrup, having separate small chillies scattered across the popcorn.<br />Instead of corn syrup - Honey. I live in a country where there's about 2 bottles of corn syrup in the entire country. So I looked up substitues, and honey popped up. BUT, I did not have that watery, glaze like, honey, I had it in it's wet sand like form, tou probably know what I'm talking about. It seemed to melt into that watery form overtime, because of oxygen I guess, it only melted when I exposed the honey to it.<br />Instead of cilantro - Basilik. I also saw it as a substitute for cilantro, and once again, I live in a country in which schoolkids, people at home and prisoners, eat all the same thing.<br />Instead of vegetable oil - Olive oil. Miks Jurcikshttps://www.blogger.com/profile/07621590391209009510noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-3799159197999178742013-03-05T18:44:20.191-05:002013-03-05T18:44:20.191-05:00Amazing recipe, Chef! I made it twice, and the fi...Amazing recipe, Chef! I made it twice, and the first time just seemed to be missing... something.<br /><br />The second time, I added a splash of soy sauce, a teaspoon of garlic, and - most importantly - a tablespoon of peanut butter to the simmering "syrrrrp." The difference was like night and day.<br /><br />Thanks again!.Brianhttps://www.blogger.com/profile/14200378686925978234noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63664858881073860602012-10-19T13:38:19.927-04:002012-10-19T13:38:19.927-04:00Not sure! They didn't last that long. ;)Not sure! They didn't last that long. ;)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-7690278961128859732012-10-19T12:37:08.565-04:002012-10-19T12:37:08.565-04:00Absolutely brilliant recipe, Chef John!
Any idea ...Absolutely brilliant recipe, Chef John!<br /><br />Any idea how long they can keep if they are stored in an air-tight jar?<br /><br />C.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-63516482567022016442012-10-05T18:33:17.629-04:002012-10-05T18:33:17.629-04:00No trick, just don't buy cheap popcorn! The pr...No trick, just don't buy cheap popcorn! The premium brands pop better. Test a few to see. Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-23716287213800963072012-10-05T17:01:21.008-04:002012-10-05T17:01:21.008-04:00Chef John or (anyone else that may know), what is ...Chef John or (anyone else that may know), what is the trick to popping corn in a pot?I always end up with too many kernels.<br /><br />p.s.Your videos make my dayCandicehttps://www.blogger.com/profile/06945258943785029514noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-37463579782989356602012-10-05T17:00:00.470-04:002012-10-05T17:00:00.470-04:00Chef John or anyone else that may know, what the t...Chef John or anyone else that may know, what the trick is to popping corn in a pot? I always seem to end up with too many kernels.<br /><br />p.s. You make my dayCandicehttps://www.blogger.com/profile/06945258943785029514noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-1697761754932428442012-08-27T18:14:52.257-04:002012-08-27T18:14:52.257-04:00This comment has been removed by the author.Unknownhttps://www.blogger.com/profile/04131263803613996643noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-83638917337900027392012-08-20T16:30:19.133-04:002012-08-20T16:30:19.133-04:00Very much a crowd pleaser ! Surprising and discuss...Very much a crowd pleaser ! Surprising and discussion-sparking !<br /><br />Thanks for the recipe Chef John, you definitely made our evening last Friday !<br /><br />Cheers,<br /><br />Dr. JayUnknownhttps://www.blogger.com/profile/11347682764775651499noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-5820907658987526992012-08-10T11:24:47.300-04:002012-08-10T11:24:47.300-04:00Should be! Just be sure it's cool before cover...Should be! Just be sure it's cool before covering.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-26983512534055632582012-08-10T11:12:11.204-04:002012-08-10T11:12:11.204-04:00Do you think if I made it in the afternoon that it...Do you think if I made it in the afternoon that it would be good for that evening?<br /><br />Thanks!Marian Parkeshttps://www.blogger.com/profile/00229954054098941106noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-20778866055156899932012-08-10T10:42:58.198-04:002012-08-10T10:42:58.198-04:00Really best fresh! I've eaten the next day and...Really best fresh! I've eaten the next day and it's ok, but any moisture (like maybe humidity or rain) and it starts to get soggy.Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-72272666407876240002012-08-10T08:37:57.141-04:002012-08-10T08:37:57.141-04:00So what's the answer for making this ahead. I...So what's the answer for making this ahead. I'm thinking of taking it to a party tomorrow night and would love to know how well it will do made a few hours ahead. And on what may be a rainy day....<br /><br />Thanks!Marian Parkeshttps://www.blogger.com/profile/00229954054098941106noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40231910210133575892012-07-16T15:44:07.822-04:002012-07-16T15:44:07.822-04:00So glad! :)So glad! :)Chef Johnhttps://www.blogger.com/profile/15030125427840815038noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-45096570444502053012012-07-16T15:02:40.204-04:002012-07-16T15:02:40.204-04:00OMG!
They taste deleciousOMG!<br />They taste deleciousAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-50079899460615142392012-07-16T14:46:50.881-04:002012-07-16T14:46:50.881-04:00I am doing this right now, it is in the oven and i...I am doing this right now, it is in the oven and it looks amazing!!!<br />I love your recipes!Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-34925120809619854382012-06-12T01:28:30.368-04:002012-06-12T01:28:30.368-04:00Lesson Learned:
First off, the taste of this popco...Lesson Learned:<br />First off, the taste of this popcorn as I'm eating it is great. BUT, if you find yourself with a late night craving for popcorn and start making this dish and then get too tired to wait for it to cool, do not...DO NOT let it cool in the oven on foil. What a sticky mess the next day. The parts that were salvageable were great. :)Ed the house chefhttps://www.blogger.com/profile/01577365205824100488noreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-86078629609406399562012-05-20T16:24:09.590-04:002012-05-20T16:24:09.590-04:00One more thing, we used butter in the caramel sauc...One more thing, we used butter in the caramel sauce instead of vegetable oil.Patti Ahttp://www.anastasiastable.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-28851420597639871902012-05-20T16:22:12.387-04:002012-05-20T16:22:12.387-04:00This is so delicious. We had only one lime, but we...This is so delicious. We had only one lime, but we did have kaffir lime leaves, so we used the zest of one lime, plus a few very finely chopped kaffir lime leaves. Also added about a tablespoon of tamarind paste to the caramel sauce. Delicious and addictive.Patti Ahttp://www.anastasiastable.comnoreply@blogger.comtag:blogger.com,1999:blog-7173052990851751381.post-40969342974320941062012-05-11T17:30:18.940-04:002012-05-11T17:30:18.940-04:00I made this and substituted Light Agave Syrup and ...I made this and substituted Light Agave Syrup and it tasted great! I also doubled the lime zest. Cheers!Pantalonehttp://www.flickr.com/photos/limegreen10speednoreply@blogger.com