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Oct 25, 2022·edited Oct 25, 2022

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?

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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.

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Meet you at the chowder fountain!

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What if you skewered some shrimp, or other things as well, then stuck them down vertically and treated the popper like a tandoor?

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what if you coated the raw shrimp in some sort of dry rub? Cajun mix? Ol' Bay?

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of course the thing with kids these days is adding m&m's and swedish fish to the popcorn. Only bringing this up to watch the train wreck.

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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.

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