26 Comments

Stop using farts as a stylistic crutch. Because it gets me every time.

Expand full comment

Well you see, Arjun, peepee, and poopoo, and fart.

Expand full comment

Maybe you should apply the flavocol to French fries? Tortilla chips? Buttered peas? I challenge you to bring one movie theater popcorn-flavored side or dessert to Thanksgiving! Perhaps a movie theater popcorn buttermilk pie… damnit, Zach, don’t give yourself too many ideas…

Expand full comment

Something sweet would be good. Ice cream?

Expand full comment

Cheesecake. Obviously.

Expand full comment

Caramel.

Expand full comment

Christina Tosi’s Corn Bake recipe in NYT might be a good candidate. Her crack cookies, too. But yeah, the more I think of it, ice cream sounds like a great idea. With Nestle Crunch folded through, maybe? M&M’s get way too hard at that temp, though that my favorite thing to toss with warm movie theater popcorn.

Expand full comment

Salted caramel? Cinnamon rolls, but with this instead of cinnamon? What if you added it to real butter, rather than the coconut oil? Could you fry eggs in the coconut oil?

Expand full comment

You magnificent bastard, that is fantastic! Also, Happy Thanksgiving!

Expand full comment

Happy Thanksgiving!!!

Expand full comment

I'm intrigued by the Flavacol. Wouldn't it be good in most savory applications where adding butter wouldn't be out of line? I'm not about to order it, but like what if you salted your turkey with it? Or would it be overkill?

Expand full comment

It's somewhat hard to explain. It's sort of vaguely buttery salt, but it's so fine that sprinkling it on anything is really difficult to do accurately. Like, if your heat is on and there's a draft, the stuff is hard to control.

It MIGHT be overkill if you use it for your turkey, so you'd maybe want to work it in subtly with other stuff. The fine texture would probably mess with the weight and ratios, so you'd really need to mess around to get this stuff to where you want it.

Expand full comment

Ohh, so it's like dust more granules? Now I'm wondering about cooking mushrooms with it

Expand full comment

What if you mixed the Flavacol with kosher salt (like shook it up to cling together) and then it would be easier to apply to your average food?

Expand full comment

Quadruple-salty salt!

Expand full comment

reading this in the morning before breakfast and the growl my stomach let out upon description of the butter burger couple probably kill a man

Expand full comment

I bought some Flavocol! I am going to attempt this, and try to fuse the two. I was thinking though, what if you sprinkled some on a pizza crust? Or made Movie Theater Mayo with the oil?

Expand full comment

Or movie theater vinaigrette?

Expand full comment

What if you roasted some nuts and tossed them in the flavocol? Or stirred it into some unsalted peanut butter?

Expand full comment

Genius!!!

Expand full comment

Hey Dennis, great article, I'm gonna try sneaking my own burger into a theater sometime! Speaking of burgers, you know that episode of South Park where Cartman makes burgers that sell like hotcakes because he shoves them in his ass first, since he eats so much fast food that that makes the burgers taste like every fast food item combined? https://www.eater.com/2011/10/6/6645981/on-south-park-cartman-burger-serves-up-ass-burgers

Maybe you can try to make a burger that tastes like multiple fast food items, but forgo the "shove in your ass" part (or keep it, if that's what your heart desires).

Expand full comment

The Late, Great Hannibal Lector Burger: beef from a Quarter Pounder, wearing KFC skin.

Expand full comment

Ok, I definitely need this to be an audio episode!

Expand full comment

impressive to sneak a quarter pounder into mcdonalds

have a great thanksgiving!!!

Expand full comment

It does actually sound good. <burp>.

You & Davida have a good Thanksgiving

Expand full comment

Omggggg ME ME I suggested this. I’m gonna pretend I was the only one. Love you. HAPPY TURKEY DAY, angel.

Expand full comment