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(Salon)   Chicago-style pizza is hot garbage, but Chicago-style popcorn is delicious   (salon.com) divider line
    More: PSA, Cooking, Cheese, Chicago, Garrett Mix, Cookbook, caramel popcorn, real thing, Popcorn  
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731 clicks; posted to Food » on 01 Jul 2022 at 7:05 AM (6 weeks ago)   |   Favorite    |   share:  Share on Twitter share via Email Share on Facebook



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2022-07-01 3:43:20 AM  
Chicago Pizza is the Chicago sunroof of pizzas.
 
2022-07-01 4:49:57 AM  

Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.


All y'all haters don't know what you're missing.

Fark user imageView Full Size
 
2022-07-01 5:15:47 AM  
No and yes.
 
2022-07-01 5:40:47 AM  

Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image image 336x251]


I was coming to post that exact picture of one of Giordano's awesome Chicago pizzas. Nearly $50 a pie is steep but they are so damn good!
 
2022-07-01 7:23:38 AM  

Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image 336x251]


Chicago-style pizza is awesome!
 
2022-07-01 7:30:15 AM  

Big_Doofus: Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image 336x251]

Chicago-style pizza is awesome!


Well, when it's:

dinersdriveinsdiveslocations.comView Full Size


Not that Chicago crusty casserole.

Now the real debate:

Nuts on Clark or Garrett's?
 
2022-07-01 7:30:25 AM  

Big_Doofus: Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image 336x251]

Chicago-style pizza is awesome!


Well , it's no culinary delight , but it is comfort food .
Fark user imageView Full Size
 
2022-07-01 7:32:52 AM  
Ugh forgot to linky:

Nuts on Clark

or

Garrett's

My friend and his wife like the first one, my wife and I like Garrett's a bit more.

Really they're both good.
 
2022-07-01 7:48:03 AM  

inglixthemad: Ugh forgot to linky:

Nuts on Clark

or

Garrett's

My friend and his wife like the first one, my wife and I like Garrett's a bit more.

Really they're both good.


Which one is in Millenium Station?
 
2022-07-01 7:54:30 AM  
My mother use to take to the OG one on the bus.
 
2022-07-01 8:16:38 AM  
I really like all the regional variations of pizza.

Chicago style?
New York?
Detriot?

Those weird rectangle pizzas from elementary school that always had a little bit of paper stuck to them?

I will eat and enjoy them. Because pizza.

Except rucola and ham. That looks like someone ran over a dog toy while mowing the lawn and decided to put it on a pizza.
 
2022-07-01 8:37:07 AM  

RPBN: I will eat and enjoy them. Because pizza.


Yes!!! All pizza is to be cherished! Except Cici's pizza, cause that sucks giant donkey nads.
 
2022-07-01 9:02:54 AM  

RPBN: I really like all the regional variations of pizza.

Chicago style?
New York?
Detriot?

Those weird rectangle pizzas from elementary school that always had a little bit of paper stuck to them?

I will eat and enjoy them. Because pizza.

Except rucola and ham. That looks like someone ran over a dog toy while mowing the lawn and decided to put it on a pizza.


The hardest one for me to explain, especially to Americans, are the cheap pizzas available at bakery's in the train stations of Germany.

Little single serve "pizzas" thrown together in haste then stuck under a heat lamp for far too long, generally.  They SHOULD be terrible.  But they're so not.

When I first took my son back to Germany with me, we were in Frankfurt at about lunch time as we walked by one of these joints, so I figured I'd introduce him to this regional version of stupid.

He was all of 10.  He took a bite, then reacted with "holy fark".

i.pinimg.comView Full Size
 
2022-07-01 9:09:28 AM  
so I see this has devolved into the usual "I didn't RTFA so here's my hot take on pizza" (which I'm not complaining about, pizza should always win!),

but when I was at Sierra Nevada's epcot-like beer garden in NC, they had a porch mix that had cheesy popcorn and caramel popcorn (kinda like what they're talking about in the article no one read), along with nuts and  some pretzel bits.
 
2022-07-01 9:20:35 AM  

mekkab: so I see this has devolved into the usual "I didn't RTFA so here's my hot take on pizza" (which I'm not complaining about, pizza should always win!),

but when I was at Sierra Nevada's epcot-like beer garden in NC, they had a porch mix that had cheesy popcorn and caramel popcorn (kinda like what they're talking about in the article no one read), along with nuts and  some pretzel bits.


Fine.  Lets talk about popcorn:

For whatever reason, I'm just not ok with the caramel/cheese combination.  It just doesn't work for me.

Now, fresh popcorn dusted with Kraft Mac N Cheese powder, chili powder and just a bit of cayenne and you've got me.

/yes Kraft Mac N Cheese powder on popcorn
//the kids have no idea what kraft m&c is supposed to taste like, I've been stealing the cheese packets and making it with real cheese for over a decade so I can use the powder on my popcorn
 
2022-07-01 9:22:43 AM  

rohar: /yes Kraft Mac N Cheese powder on popcorn


Will this do?

Fark user imageView Full Size


because that's what I've got on hand.
 
2022-07-01 9:23:52 AM  
I've also been putting Nutritional Yeast on popcorn.  It's no cheese powder, but it's got a nice depth of flavor.

/sometimes it's hard to get the right mix of cheese powder throughout the bowl
 
2022-07-01 9:24:13 AM  

mekkab: so I see this has devolved into the usual "I didn't RTFA so here's my hot take on pizza" (which I'm not complaining about, pizza should always win!),

but when I was at Sierra Nevada's epcot-like beer garden in NC, they had a porch mix that had cheesy popcorn and caramel popcorn (kinda like what they're talking about in the article no one read), along with nuts and  some pretzel bits.


Nuts and pretzels on pizza?

thumbs.gfycat.comView Full Size
 
2022-07-01 9:27:18 AM  

Big_Doofus: inglixthemad: Ugh forgot to linky:

Nuts on Clark

or

Garrett's

My friend and his wife like the first one, my wife and I like Garrett's a bit more.

Really they're both good.

Which one is in Millenium Station?


Garrett's is like a minute away...
 
2022-07-01 9:33:51 AM  
Like all other Chicago-style foods, my introduction to them came after moving to New Jersey.  In this case, Charlie's Chips.
 
2022-07-01 9:37:08 AM  

mekkab: rohar: /yes Kraft Mac N Cheese powder on popcorn

Will this do?

[Fark user image 410x300]

because that's what I've got on hand.


I'm not sure if it works if it's not artificially, unnaturally, orange.
 
2022-07-01 10:43:57 AM  

Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image 336x251]


If I wanted a soup bowl I would order one.
 
2022-07-01 10:44:50 AM  

inglixthemad: Ugh forgot to linky:

Nuts on Clark

or

Garrett's

My friend and his wife like the first one, my wife and I like Garrett's a bit more.

Really they're both good.


Garrett's, final answer, always and forever.
 
2022-07-01 11:30:02 AM  
Chicago-style pizza is truly delicious, but it is *so heavy*. I mean, "normal" pizza is pretty heavy, but Chicago-style...ugh.

I almost never eat it. Once every few years. My guts just can't really handle it. I feel like crap for  *days* afterwards.
 
2022-07-01 11:49:34 AM  
i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

Fark user imageView Full Size


if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

Fark user imageView Full Size

Fark user imageView Full Size

and in the end you get something like this:

Fark user imageView Full Size


it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

Fark user imageView Full Size
 
2022-07-01 12:22:08 PM  

luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]


Thank you for that.
 
2022-07-01 12:41:03 PM  

12YearBid: Thank you for that.


thanks for the thanks! hey, i quit the pizza wars, i didn't quit defending "chicago-style iconic foods" in general!

😉

too bad i was late to the thread and couldn't get it in before the scores of people who seem to have not even finished reading THE HEADLINE............
 
2022-07-01 1:09:36 PM  

Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image image 336x251]


We ain't gonna shiat right for a week.
 
2022-07-01 1:14:47 PM  
Caramel-cheddar popcorn is pretty good if you leave out the caramel.
 
2022-07-01 1:17:36 PM  

luna1580: AND i know how to make this popcorn.


OMG you sure do!

Palm oil! sooo bad for you, but so edible.
 
2022-07-01 1:26:57 PM  
Chicago style hot dog, meh.
 
2022-07-01 1:27:35 PM  
[stop-liking-what-I-don't-like.jpg]
 
2022-07-01 1:36:43 PM  
Chicago people eat deep dish/stuffed maybe once or twice a year.  The rest of the time, it's tavern style, which is really good.
 
2022-07-01 1:39:09 PM  

inglixthemad: Big_Doofus: Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image 336x251]

Chicago-style pizza is awesome!

Well, when it's:

[dinersdriveinsdiveslocations.com image 363x180]

Not that Chicago crusty casserole.

Now the real debate:

Nuts on Clark or Garrett's?


Garrets, every time
 
2022-07-01 2:14:07 PM  
They drag popcorn through the garden?

/weirdos.
 
2022-07-01 2:23:55 PM  
Fark user imageView Full Size
 
2022-07-01 2:41:10 PM  
*Looks over at the Garrett's in the pantry*

Yeah, let somewhere else have pizza, Chicago has popcorn.  Delicious delicious popcorn
 
2022-07-01 4:16:02 PM  

mekkab: luna1580: AND i know how to make this popcorn.

OMG you sure do!

Palm oil! sooo bad for you, but so edible.


Holy crap, it's been 18 years since i made that popcorn!

IF someone wants to attempt a home approximation, I forgot some amount of water goes into the caramel coating sauce with the "powdery flavor packet"

Both supplies and instructions are available for retail at companies like the one i gave the Flavacol link to above......

😜
 
2022-07-01 5:28:33 PM  

mekkab: I've also been putting Nutritional Yeast on popcorn.  It's no cheese powder, but it's got a nice depth of flavor.

/sometimes it's hard to get the right mix of cheese powder throughout the bowl


I used to have a GF who would do Braggs Aminos and nutritional yeast.  It was awesome.
 
2022-07-01 5:36:23 PM  
LouisZepher:

We ain't gonna shiat right for a week.

Fixed for accuracy.
 
2022-07-01 6:15:48 PM  

ski9600: They drag popcorn through the garden?

/weirdos.


No. It's dragged through the nut gallery.
 
2022-07-01 6:26:21 PM  

rohar: ...
The hardest one for me to explain, especially to Americans, are the cheap pizzas available at bakery's in the train stations of Germany.
...


i am american in america. you might start with explainging that trains are everywhere and people regularly use them to get around.
then explain that in germany bakeries are not just for rich ladies who do not work to have fancy tea


also i ate chicago pizza in chicago. i dont remember where. it was in a bar. it was good and i would eat it again if im ever in chicago.
ive never heard of chicago style popcorn and i think this is something you knobs made up.
 
2022-07-01 8:12:22 PM  

luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]


I think you just have me the rest of the beetus.
 
2022-07-01 8:42:41 PM  

NINEv2: luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]

I think you just have me the rest of the beetus.


Oh my dear, i MAY HAVE!

🤣🤣🤣
 
2022-07-01 8:49:30 PM  

luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]


This is a an awesome post, thanks!   I only regret I have but one smart to give!
 
2022-07-01 9:44:03 PM  

luna1580: NINEv2: luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]

I think you just have me the rest of the beetus.

Oh my dear, i MAY HAVE!

🤣🤣🤣


Threadjack, but it's late. Are you one of the folks that praises Kewpie mayo? I just had some, and I swear to Bob it was not what I expected. It had a tang to it that reminded me of Miracle Whip, when I was expecting something like Hellmans, only more. Did I get maybe get the Kewpie that sat out too long?
 
2022-07-01 10:34:43 PM  

knbwhite: luna1580: NINEv2: luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]

I think you just have me the rest of the beetus.

Oh my dear, i MAY HAVE!

🤣🤣🤣

Threadjack, but it's late. Are you one of the folks that praises Kewpie mayo? I just had some, and I swear to Bob it was not what I expected. It had a tang to it that reminded me of Miracle Whip, when I was expecting something like Hellmans, only more. Did I get maybe get the Kewpie that sat out too long?


Uhm, honestly no?

But I've never tasted the original Japanese version, you have to check the label if it's the American "no MSG" or Japanese original if you buy it in the states?

Sure I've unknowingly had it as "spicy mayo" before on sushi?

And, no. I'm not claire. Can't you TELL?

SHE never was a Chicago native to save her life!

Jajajajajajajjajajaaaa

Also, i'm a bit holiday weekend stoned, forgive it?
 
2022-07-01 10:46:32 PM  

luna1580: knbwhite: luna1580: NINEv2: luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]

I think you just have me the rest of the beetus.

Oh my dear, i MAY HAVE!

🤣🤣🤣

Threadjack, but it's late. Are you one of the folks that praises Kewpie mayo? I just had some, and I swear to Bob it was not what I expected. It had a tang to it that reminded me of Miracle Whip, when I was expecting something like Hellmans, only more. Did I get maybe get the Kewpie that sat out too long?

Uhm, honestly no?

But I've never tasted the original Japanese version, you have to check the label if it's the American "no MSG" or Japanese original if you buy it in the states?

Sure I've unknowingly had it as "spicy mayo" before on sushi?

And, no. I'm not claire. Can't you TELL?

SHE never was a Chicago native to save her life!

Jajajajajajajjajajaaaa

Also, i'm a bit holiday weekend stoned, forgive it?


Enjoy!
 
2022-07-01 10:51:37 PM  

knbwhite: luna1580: NINEv2: luna1580: i RTFAs. and i quit the pizza wars yesterday. subby did a provocative headline.

AND i know how to make this popcorn. because i once-upon-a-time worked in an independent candy shop (naper nuts & sweets) that makes a version slightly superior or damn identical to garret's. where MY job was to be the popcorn maker. and the store is CUTE:

[Fark user image image 348x348]

if you've never had the chicago version, mac-n-cheese powder is only gonna get you a tiny bit of the way there.

because this DELICIOUS mix is LOADED with fats.

to start with, the "mushroom kernel" corn is popped in a traditional movie theater-like popper with coconut oil and some version of Flavacol. of course, the caramel and cheese versions get made separately, then mixed.

to do the caramel: in your heated popcorn tumbling kettle (you can see one full of the cheese version in that pic above) you melt real butter and add brown sugar and a scoop of some kind of sugar-based powdery flavor enhancer to make a caramel sauce, dump in your weighed out popcorn, and tumble it until fully coated, (you can toss whole pecans into the caramel before adding the popcorn if desired) then you dump the ultra hot gooey mix into a huge metal tray and toss, toss, toss it with metal scoops until cool to the touch and shiny not gooey. you can tell when it's ready because the sound it makes clinking on the metal changes.

for the cheese version: you melt down in your kettle something similar to this. this is a consumer-ish version, and i'm sure garrets may have a custom-made formula of it, but what makes it "work" is it's cheese powder in a palm oil base. after you tumble your popcorn in this hot melted fat it again gets dumped onto a tray and tossed until it looks and sounds "dry" because palm oil is a solid at room temp.

[Fark user image image 394x387]
[Fark user image image 394x387]
and in the end you get something like this:

[Fark user image image 850x850]

it's REALLY tasty! it is NOT low calorie! and the thing about it is the fatty cheese pieces literally melt on your tongue, where as the caramel pieces have a sweet, crunchy, candy coating. although i'm weird and eat bites of exclusively cheese pieces, followed by caramel pieces, repeat. i don't like mixing them in one bite!

it's the mix of flavors AND textures that make it yummy, so cheese powder alone won't cut it. this lady did add butter to both flavors, but look how NAKED her kernels are compared to the real thing in chicago!

[Fark user image image 795x437]

I think you just have me the rest of the beetus.

Oh my dear, i MAY HAVE!

🤣🤣🤣

Threadjack, but it's late. Are you one of the folks that praises Kewpie mayo? I just had some, and I swear to Bob it was not what I expected. It had a tang to it that reminded me of Miracle Whip, when I was expecting something like Hellmans, only more. Did I get maybe get the Kewpie that sat out too long?


My GUESS is that American "Blue Plate" mayo -outta NOLA- is MOST similar to Japanese Kewpie, based just on the ingredients, and that is my personal fav.

Hells yeah, i like it BETTER than Dukes.

Dukes tastes "flat" to me.

On the other hand, i HATE miracle whip.
WAY too sweet....

Not sure 🤔 I'm being any help to you?
 
2022-07-01 11:20:05 PM  

Rage Against the Thorazine: Cubansaltyballs: Chicago Pizza is the Chicago sunroof of pizzas.

All y'all haters don't know what you're missing.

[Fark user image image 336x251]


It looks good, but that ain't pizza
 
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