I thought you were going to see if you could actually make a shrimp fluffy and crisp by cooking those tiny dried Asian shrimp in a popcorn maker. Though, now that I think about it, mixing that in with some popcorn and flavoring it with sesame oil and furikake might actually be really delicious?
Seeing that label brought back some memories, though the concession stand in my youth used a solid form of Flavacol. Must have been the oil and seasoning in one go, though I guess they don't sell that anymore?
Anyway, as Eleanor Shellstrop mentioned in The Good Place, neverending shrimp dispenser is the dream.
The flavor compound in movie theater popcorn is butyric acid. It is one of the most intensely aromatic things I have ever smelled, and not in a particularly good way. Now it’s all I can detect whenever the scent of movie theater popcorn wafts over to me, though it doesn’t really hamper my enjoyment.
I thought you were going to see if you could actually make a shrimp fluffy and crisp by cooking those tiny dried Asian shrimp in a popcorn maker. Though, now that I think about it, mixing that in with some popcorn and flavoring it with sesame oil and furikake might actually be really delicious?
Seeing that label brought back some memories, though the concession stand in my youth used a solid form of Flavacol. Must have been the oil and seasoning in one go, though I guess they don't sell that anymore?
Anyway, as Eleanor Shellstrop mentioned in The Good Place, neverending shrimp dispenser is the dream.
What if you skewered some shrimp, or other things as well, then stuck them down vertically and treated the popper like a tandoor?
what if you coated the raw shrimp in some sort of dry rub? Cajun mix? Ol' Bay?
The flavor compound in movie theater popcorn is butyric acid. It is one of the most intensely aromatic things I have ever smelled, and not in a particularly good way. Now it’s all I can detect whenever the scent of movie theater popcorn wafts over to me, though it doesn’t really hamper my enjoyment.