During the "lockdown" one of our local theaters kept their concession stand open for to-go orders, so that they could help their employees and stay open. We had a lot of fun grabbing popcorn and watching movies at home.
@@chicachica1132 we love that theater... They only charge $5 for evening tickets and the people are so friendly... I'd rather support small town than pay double to the big guys.
Worked at a movie theatre for 10 years. The “secret ingredient” is Flavacol. It’s a butter flavored salt you add during the cooking process. Otherwise it’s just popcorn and coconut oil
I like to put a few crushed garlic cloves in my butter as I’m heating it. It gets strained out in the clarifying process, but that garlic flavored butter hits different!
I make awesome kettle corn-yeah I know, I'm boasting without you being able to verify it!-try using coconut oil-or-butter/EVOO mix is nice, they can handle the heat just ensure the pot is moving frequently-very frequently! A few barely cracked garlic gloves-still in their skin, if you can manage(it protects from the harsh heat@First)-from the moment the corn is dropped in, when it finishes, you are left with some mighty tasty lil'garlic gloves(tastier with/in the butter/EVOO mix btw;) and some seriously infused garlic corn-I also add a Carolina Reaper, when doing mine, I can reuse the same dried CR pepper like 7x before it just disintegrates...my two cents-keep the change!!...hehehe-
No you COULD make your own chocolate like Flavor Lab did. He explains and demonstrates the process of making chocolate. Just look up "making chocolate is a lot more disgusting than you think..." or just go to Flavor Labs's channel.
Fun Fact: movie theater popcorn is one of the most expensive foods you can buy ounce for ounce costing consumers 1200% higher than it costs to produce. 🍿
I worked at a movie theater while I was in collage and I can confirm... It costed like $3.00 to make them and we sell them at $45.00 Mxn pesos. Similar with the soda prices.
@@yaservillasenor579 This is because the theater doesn't keep most of the money that comes from ticket sales (most of that goes to the studio/distributor). They make most of their money from concessions.
Never considered using my blender to powderize salt for popcorn. Just tried it and WOW, that is awesome! Just remember to thouroughly clean it out unless you like salty shakes, lol.
A point worth stressing: Before you caramel your corn, make sure there are no un-popped kernels mixed in. Once you cover it, you won't notice them until you bite down on one.
Very important point for keeping the dentist unemployed. Throw your freshly popped popcorn into a huge bowl and gently toss to settle the dense kernels to the bottom before scooping the popcorn to another bowl or caramel stock pot or turkey roasting pan.
@@dairebaxter1619 yeah if you google "holiday popcorn tins" you'll see that there's this generic "cheese" flavor included. It's gross and the worst part of every holiday tin lol
I found a tip on the internet last year (can't remember where) for popping popcorn which made my popcorn so much better. When you go to heat your oil or butter, put 3 kernels in with it. When they pop, the oil is the right temperature to add the rest of the kernels. They start popping pretty quickly when they go in at the right temperature, and most of the kernels pop without burning any.
@@minigiant8998 I don't know. It was the way I heard it. I guess because all three don't pop at the same time, so by the time the third one pops, the oil is hot enough. That's my guess.
@@minigiant8998 I think it's to make sure they will actually pop. Some corns doesn't really pop as easily as most so when you use more than one you don't wait to long
A word of caution when making caramel, especially with baking soda: Molten sugar hurts. It sticks to you and burns, and you can't just wash it off, it cools onto your skin. Be VERY careful when making caramel.
The Book of Truth When things were at their very worst: 2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy. Scientists will say it was a global illusion. Beaware - Jesus will never walk in flesh again. After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way. Don`t trust „pope“ Francis = the False Prophet - will seem to rise from the dead - will unite all Christian Churches and all Religions as one. One World Religion = the seat of the Antichrist. Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent. "Many events, including ecological upheavals, wars, the schism in My Church on Earth, the dictatorships in each of your nations - bound as one, at its very core - will all take place at the same time." 1 November 2012
depends. I did the margisn and if you buy from stop and shop, you only save a decent amount compared to bagged popcorn. And that's if you make the reccomended serving. Need to hit a big box store or online to get kernals on the cheap. Miss when family dollar had kernals for $1.
I like how he covers the brand name of his blender with tape. We all know it’s a Vitamix 5200. That thing can blend air molecules to powder if you let it.
@@KNylen Use a decent spice or coffee grinder. I've made plenty of powdered salt in my coffee grinder. With a regular blender, you would have to make an ungodly amount of salt just to reach the blades.
...and I'm pretty sure that he is using a dry cup. (I remember someone did the math, and the reason that it can actually cook soup is because the tips of the blades reach 250MPH.)
@@Peacefrogg here in India most people don't do that to the ghee as a whole because it's also used to make sweets. It's probably better to flavour small portions of the ghee, just the right amount of ghee for each dish you make. that can be done to unflavoured store bought ghee too.
Unless you're cooking some Indian food.. in which case, get the buffalo + cow ghee for authentic flavor! Plus it's cheaper at the Indian grocers... $10 for a giant can vs. $4 for a pound of mediocre quality butter that nets a much smaller amount.
I've been a bag popped popcorn guy my whole life. Decided to follow your first recipe, and my life is forever changed. It's so easy to make, and probably the best popcorn I've had. I didn't know popcorn could be so crunchy and so buttery at the same time (plus, the spooky salt powder is great as well, even if it made a spooky salt cloud in my kitchen).
Someone gifted me these popcorn pods from cheerie lane that you make on the stove and it's been life changing honestly don't think I could go back to bagged popcorn again
Get a Whirley Pop pop corn maker like I did, crunchy and buttery with no fuss no muss. Olive oil, butter and just table salt in the Whirley pop and a few minutes its done! Could not be easier and its the manual crank version of the classic theater popcorn machine.
@@triiodide7762 yee i like the concept from OP but in reality ketchup is not something that can really be improved upon in any way. you could like introduce new elements to it but then it wouldn't be standard ketchup
@@seamustabor6172 Coleman’s?! Pffs, NO. Hard pass. It's either Maille or Pommery cognac mustard. Coleman’s smells like gas from the stove you forgot to burn and filled the room, and it's slowly killing you.
@@cobblestone7343 I bought the store brand kernals and I am quite pleased with the taste. I heard on the news recently that the cost of popcorn 🍿 kernals will be rising if it hasn't already. 😥
Tip: The "butter" in the butter dispensers is butter-flavored canola oil.I worked at a movie theater full-time, and I NEVER got tired of movie theater popcorn! I used to make a special batch just for myself, with extra butter-flavored salt. That yellow, powdery butter-flavored salt we would sprinkle on the popcorn kernels was AWESOME!
i never get that. first thing my dad told me was that “the dispensers say ‘popcorn topping’ because legally they aren’t allowed to call it butter” to me it’s always worth paying for them to put real butter layered in at the counter😂
@@thehorseformerlywithoutana2522 true, my local movie theatre doesnt even have security outside the screens so you can literally walk right in to a movie with no ticket
My popcorn seasoning recipe is dehydrated kimchi blended in to a powder, miso paste dehydrated and blended in to a powder, mushroom powder, nutritional yeast, and furikake and some times I dip it in sweet soy or a maple Gochujang sauce. It's delicious
Josh, One tip for popping your corn. I use coconut oil, not butter (higher smoke point). Add your corn to the pot after heating the oil over MEDIUM heat. Gently shake until the first kernel pops then remove the pot from the heat. Let it rest for a minute or two while turning up the heat to high. Replace the pot and keep shaking it vigorously, the corn will pop very quickly once it starts. As soon as it stops, remove from heat and pour into bowl immediately. Your popcorn will be very crisp.
Clarified butter (what he made after removing the butter fats) smoke point is 450. Coconut oil generally is 350 or 400 if refined first. The rest of your tips are spot on (and coconut oil is perfectly good for pop corn regardless)
In my experience, boiling some butter with some garlic powder in the microwave gets rid of most of the water, and makes for a a good topping without making soggy popcorn. The garlic powder keeps the butter from splattering all over the microwave oven and of course, does flavour the butter. :) A mortar and pestle works well for grinding the salt, too. Going to have to test clarified butter for actually popping the popcorn. I've just been using vegetable oil like some chump
Back in the 90's, many WalMarts had a small deli like quick serve called the "Radio Grill". They had the absolutely best popcorn in the known galaxy! The buttery topping they used was "out of this world"! Don't know what it was but popcorn has never been the same since.
So heading out for msg and brioche right now. As a popcorn weirdo, I wanted to hear you talk about types of corn. This is still genius, but I like when you geek out about ingredients. Thank you, Papa.
@@brandon17760 my whole knowledge about this stems from watching one of those videos that explain the factory way of making things. I am really not the expert in this topic, lol
Wow, I was looking for a healthier alternative to microwave popcorn and just made the buttered popcorn, it’s delicious! Literally tastes exactly like the movie theater. I just used Trader Joes’ ghee and loaded it up, yum! Blending the salt is a genius idea. Highly recommend. Definitely going to try the caramel popcorn next.
@@damagon123 at least five guys doesn’t make me feel like garbage. And I want it again soon after. Unlike McDonald’s where I only want it after I forget how bad it was the last time. Their breakfast is ok though
So when I worked in the movie theater in the 90's, they used Flavocal, sunflower oil, and the "butter" was butter flavored oil, but not coconut oil, it was something else. I buy my popcorn seasoning at Gordon Food Service, they have a good popping oil. I use a whirly pop on the stove. It's so good!
Using this method and others, the salt can really sneak up on you really fast. Remember, if it tastes ”just right” at the beginning, it’s probably a little too much… You have to get through the entire portion without getting burned out on the salt. I think it’s always better to err on the side of caution… You can always add more salt later but you can’t ever remove it.
I’m just seeing this, but that’s really cool that now you and your stepson have an awesome memory and experience to build on. It can’t be easy to accumulate good memories, but you’re doi mg that and I salute you.
I cook in coconut oil and add salt and clarified butter. Also lift the lid and take it completely off as soon as the first layer has popped. Always awesome!
I have a whirlypop, works great, doesnt' last forever, but I get a new one for christmas every time it breaks. unclarified butter after along with celery salt. perfection.
I was surprised he didn't just say...get some ghee instead of going through the whole clarifying process. It's informative, but dude...it's ghee. Just say it's ghee, Josh. 🤣
@@mercurialpierrot7073 yes but making ghee at home is much better than the store bought ones. even for normal use at home we buy butter and make ghee lol.
If you're at the theater, I recommend asking for a second container (works better if you have another person with you to share it as it won't look silly). Split the two 50/50. Then douse both buckets in butter and SALT. The extra space to really shake them up allows you to really coat those underneath drybois. No more sad popcorn at the movies.
The garlic bread p-corn looks so good: I can't wait to try it! I love popcorn and eat it at least once per week (sorry, my dental hygienist!). I just wanted to drop a line of my newest experiment that has gone swimmingly: (homemade) chili oil. I add it (maybe about 1 teaspoon per tablespoon of butter) to my melting butter, apply it normally with seasoning (e.g., salt, garlic salt, nutritional yeast) and it's, IMO, incredible. The Sichuan and chili peppers go so well with butter, the umami of nutritional yeast, the saltiness, and texture of the popcorn.
One thing I do to make it even better is to use a grease splatter guard as the lid after the kernels start to pop. Note that at the movie theaters, the lid to the popcorn opens as the kernels start to come out. This releases the steam and makes for a more crunchy popcorn that lasts for days. Not as important, I add some coconut oil to what I pour over the kernels because I like the flavor and it seems to cause the ghee to coat the kernels instead of being absorbed into them (making them soggy). Without question, what you did in the video is spot on!
I wondered about the ghee. I've always found that most of the intense butter flavor seems to be in the milk solids that get strained out. Is that not the case? Can the water be evaporated without losing the milk solids?
I usually just coat bottom of the pot with avocado oil, fill the bottom with a single layer of kernels, cook on high until it starts popping, lower heat to low/med until the popping stops. Use a salt grinder set to fine. It tastes hella good
You've clearly never heard of flavacol. So flavacol is literally what *is* movie theater popcorn. I recently got myself some flavacol and butter-flavored coconut oil and let me tell you... I have movie theater popcorn at home all the time now. And it's genuinely incredible. It's a flavor you simply cannot get with real butter. I'd suggest giving flavacol a try.
@@1014p 1) MSG is *entirely* natural. Have you ever eaten sushi? The seaweed used to wrap sushi rolls is where it comes from. In fact, MSG occurs naturally in a *lot* of foods we eat. 2) Yes, Flavacol *is* a processed food product. So what? We're talking about *movie theater popcorn* here; not some overpriced "health food" product. No one has ever said that movie theater popcorn was healthy. It was never meant to be. Doesn't mean it's not delicious.
I stg macca’s apple pie is the only thing in maccas that looks the same as it does in ads edit: actually I think the classic Angus beef gets pretty close
could you please also start a "But Easier" series where we use minimum amount of devices or time or make as little mess as possible to make a decent meal?
When making caramel corn, the choice of the type of popcorn to use is simple; yellow mushroom popcorn. It doesn't break as easily as a butterfly popcorn. But for the other two, a butterfly's flavor will enhance the overall experience. For either style, check out my favorite, The Amish Popcorn Company. Their purple and blue hulled are sweet and taste like corn on the cob when you add butter and salt. It's hands down better than anything you find in grocery stores.
Harkins (based out of Arizona) popcorn is the best. Every time I go out there I get a family bag with no regrets. When it's fresh it makes me believe in a higher power no cap. I can't even eat other popcorn without thinking about it.
Hi, I just want to tell you guys that at the beginning I thought that this recipe would be a fail. Anyways, I just did it, and let me tell you that it tastes just like cinema popcorn. Turmeric doesn’t change the flavour and salt is a really important thing for this. Just in case you were doubting about this recipe I guarantee you that it works and tastes better than you would ever expect.
Quick tip for clarifying the butter. Melt the butter. Put it in a higher container. Pop it in the fridge over night. Poke a small hole, and you can simply pour out the yucky stuff 😁 works great with margerine as well
Some food is meant to be simple: this is one of them. At the two theaters I worked, they used coconut oil and Flavacol. The "butter" was butter-flavored soybean oil - better off just avoiding it. It doesn’t need butter if seasoned right. If the popcorn was dry or seems under-seasoned, it's not fresh. If the popcorn is bad, it’s because the theater is bad or inconsistent at making it. I'd also reconsider the turmeric. While it adds color, it also imparts flavor which makes it taste off IMO. You can apply the same stovetop method with coconut oil and Flavacol. They even sell stovetop poppers (Whirley-Pop) where you can control the ingredients and hand-crank the kernels without having to shake a heavy pot or pan. Might be worth it if popcorn is your jam.
I eat my popcorn with a big spoon, that way my hands don't get all greasy, it swms crazy but Im a bit crazy.. I do enjoy heavily "buttered" movie theater popcorn, except usually way to salty. I usually add about a half stick of melted butter on top as well and a few dashes of ground pepper. Popcorn is pretty much a free food and good in fiber and oh so yummy.. those 3 looked very tasty, the possibilities are endless
I just tried movie theatre popcorn again after not having it for 2 years due to the pandemic. There is no comparison that the theatre version is better, and I have a popcorn machine, Flavacol, and the right kind of oil at home. The difference is the kernel itself. No matter what brand I purchase, the kernels have a husk that is tough and chewy. Orville is notorious for this, while the cheap no name brand was actually much better. But the movie theatre version had ZERO HUSK. Every kernel crunches beautifully with no toughness whatsoever. I'm convinced that it's the brand of kernel they use, since I noticed a difference between Orville and no-name.
did my own take of caramel popcorn, and yes i used the bag version. years ago, there used to be a store brand you could buy that came with a small caramel slab that you can put in the microwave with your already popped corn, and it'd coat everything. so i did something different during halloween (idk about the rest of the year) walmart had some caramel bites in a bag you could get for the kids. i put a handful into a candy pot with some milk and melted them down to a more liquid consistency. after that i just drizzled it into the bag popcorn and had a nice snack. next i wanna try it with some toffee flakes i got from work
In England (and I assume most other places except the US) they have sweet popcorn at movie theaters as well as the normal salty and the sweet one is soooo good, it’s basically just sugar instead of salty it’s amazing.
I honestly didn’t even realize how popular and successful Joshua has become. But like he’s driving a Mercedes! You don’t even notice how successful he is because he never shows off.
@@chrismichaelyoung Yeah, that is why I think he took a loss here. You can’t take out a key ingredient, no matter how trashy it is. That would be like replacing white bread with sourdough in Nashville hot chicken recipe.
During the "lockdown" one of our local theaters kept their concession stand open for to-go orders, so that they could help their employees and stay open. We had a lot of fun grabbing popcorn and watching movies at home.
Genius idea on their part, for sure
That’s really creative, actually! Good on them!
This is awesome of them BEST IDEA EVER
@@chicachica1132 we love that theater... They only charge $5 for evening tickets and the people are so friendly... I'd rather support small town than pay double to the big guys.
That also happened at the local theater where I live too. Except they were only open on Thursday to Saturday
Worked at a movie theatre for 10 years. The “secret ingredient” is Flavacol. It’s a butter flavored salt you add during the cooking process. Otherwise it’s just popcorn and coconut oil
Its the coconut oil that gives the popcorn its theater crunch. Flavacol is actually just a flavor additive that doesn't even need to be added
Exactly and it really elevates the popcorn like no other
Thank you.
THANK YOU FOR DOING GODS WORK!!!
@Reporter Sorry, no. It's yucky! 😊
I swear this guy is gonna make a “Making restaurant water, but better.”
Start by combining 2 Hydrogen Ions with your favourite brand of Oxygen, and adjust your minerals to your liking..
@@RaedVS LMAO🤣🤣
@@RaedVS I love that 😂
Lmfao
😂😂😂
I like to put a few crushed garlic cloves in my butter as I’m heating it. It gets strained out in the clarifying process, but that garlic flavored butter hits different!
Oohhhh 😁😁
I make awesome kettle corn-yeah I know, I'm boasting without you being able to verify it!-try using coconut oil-or-butter/EVOO mix is nice, they can handle the heat just ensure the pot is moving frequently-very frequently! A few barely cracked garlic gloves-still in their skin, if you can manage(it protects from the harsh heat@First)-from the moment the corn is dropped in, when it finishes, you are left with some mighty tasty lil'garlic gloves(tastier with/in the butter/EVOO mix btw;) and some seriously infused garlic corn-I also add a Carolina Reaper, when doing mine, I can reuse the same dried CR pepper like 7x before it just disintegrates...my two cents-keep the change!!...hehehe-
When you consider how expensive movie theater popcorn is, I think we all should be getting Joshua's popcorn in a movie theater.
It’s the only thing that’s nearly pure profit- except for the sodas… and the candy…
@@kathrynwitte3398 true 😂😂
A but better and cheaper in one vid 😂
I was hoping he would have told us how much his popcorn was. I love comparing prices from different states.
Pop corn cheap rn since they don’t do refills anymore
We need a Hershey Kisses but better, and call it Papa Kisses
Its just melted chocolate
No you COULD make your own chocolate like Flavor Lab did. He explains and demonstrates the process of making chocolate. Just look up "making chocolate is a lot more disgusting than you think..." or just go to Flavor Labs's channel.
@@sarahb6272 i think he has a point tho, josh making his own chocolate does seem like a promising prospect
AHHHHH
@@chudsterbudster2549 he's made chocolate before, see his smores video
Fun Fact: movie theater popcorn is one of the most expensive foods you can buy ounce for ounce costing consumers 1200% higher than it costs to produce. 🍿
That's not fun that's fucking shit
I worked at a movie theater while I was in collage and I can confirm... It costed like $3.00 to make them and we sell them at $45.00 Mxn pesos. Similar with the soda prices.
@@yaservillasenor579 😲
@@yaservillasenor579 This is because the theater doesn't keep most of the money that comes from ticket sales (most of that goes to the studio/distributor). They make most of their money from concessions.
Thank you government for making business so expensive with taxes and regulations they charge consumers 1200% more for popcorn
Never considered using my blender to powderize salt for popcorn. Just tried it and WOW, that is awesome! Just remember to thouroughly clean it out unless you like salty shakes, lol.
A point worth stressing: Before you caramel your corn, make sure there are no un-popped kernels mixed in. Once you cover it, you won't notice them until you bite down on one.
Thanks
Hey, you're ruining the surprise!
Saved my teeth thanks
This comment ⭐
Very important point for keeping the dentist unemployed. Throw your freshly popped popcorn into a huge bowl and gently toss to settle the dense kernels to the bottom before scooping the popcorn to another bowl or caramel stock pot or turkey roasting pan.
This is like that holiday popcorn tin with the 3 types of popcorn: Cheese, Butter, and Caramel... but y'know, Better.
But, butter
Sorry, CHEESE!?
@@dairebaxter1619 yeah if you google "holiday popcorn tins" you'll see that there's this generic "cheese" flavor included. It's gross and the worst part of every holiday tin lol
WHAT?!?!? I love cheddar popcorn
This is like when they say the name of the movie in the movie
I found a tip on the internet last year (can't remember where) for popping popcorn which made my popcorn so much better. When you go to heat your oil or butter, put 3 kernels in with it. When they pop, the oil is the right temperature to add the rest of the kernels. They start popping pretty quickly when they go in at the right temperature, and most of the kernels pop without burning any.
why 3
@@minigiant8998 it’s not 1 but it’s not 5 haha🤣
@@minigiant8998 I don't know. It was the way I heard it. I guess because all three don't pop at the same time, so by the time the third one pops, the oil is hot enough. That's my guess.
I learned this trick from Alton Brown and I use it too. It's legit! (I use 5 kernels though)
@@minigiant8998 I think it's to make sure they will actually pop. Some corns doesn't really pop as easily as most so when you use more than one you don't wait to long
A word of caution when making caramel, especially with baking soda:
Molten sugar hurts. It sticks to you and burns, and you can't just wash it off, it cools onto your skin. Be VERY careful when making caramel.
Using long armed/sleeved clothing or chefs clothing is a good thing. Theres also some gloves one can use thats heat resistant if thats a worry.
@@Legion12Centurion Too late, I'm in hospital today with 3rd degree burns.
Learned the hard way the first, and last, time I made hard cady.
@@LashenDH lol
@@Obamacide It's not a joke, got discharged today.
Can’t believe Josh didn’t grow corn to make his own popcorn kernels from
wrong channel. frank is about to grow his own corn over at epicurious and protocooks
The Book of Truth
When things were at their very worst:
2 Suns, Cross in the sky, 2 comets will collide = don`t be afraid - repent, accept Lord`s Hand of Mercy.
Scientists will say it was a global illusion.
Beaware - Jesus will never walk in flesh again.
After WW3 - rise of the “ man of peace“ from the East = Antichrist - the most powerful, popular, charismatic and influential leader of all time. Many miracles will be attributed to him. He will imitate Jesus in every conceivable way.
Don`t trust „pope“ Francis = the False Prophet
- will seem to rise from the dead
- will unite all Christian Churches and all Religions as one.
One World Religion = the seat of the Antichrist.
Benedict XVI is the last true pope - will be accused of a crime of which he is totally innocent.
"Many events, including ecological upheavals, wars, the schism in My Church on Earth, the dictatorships in each of your nations - bound as one, at its very core - will all take place at the same time."
1 November 2012
@@michagabo8819 nobody asked. Hail Hermes!
Pathetic
@@michagabo8819 who tf asked like wtf type of voodoo magic bull shit did you just say
Canonically this also fits into the ‘But Cheaper’ series by an incredible margin.
guess you haven't bought 2lbs of Kerry's butter in a while.
depends. I did the margisn and if you buy from stop and shop, you only save a decent amount compared to bagged popcorn. And that's if you make the reccomended serving. Need to hit a big box store or online to get kernals on the cheap. Miss when family dollar had kernals for $1.
Gotta give credit, I couldn’t have ever imagined that you’d go after movie theater popcorn.
I'm more impressed by the car........It's an AMG
his buttered popcorn is something that i can make with my eyes closed
@@elijaholing why they are junk.
@@elijaholing also not any amg, pretty sure its the amg gt 4 door, one of the highest end amgs
@@woofer2121 they are not junk for the first 10 years haha
I just made the popcorn and your recipe with clarified butter is everything.
i loved this episode of Joshua adds MSG to stuff
e
@@Helxor a
Uncle Roger approved 😏😏😏
@@Golden_Projects t
lol
How is this not the “but butter” episode.
I was thinking the same thing. lol
A missed pun
butt butter
My thoughts exactly!
I like how he covers the brand name of his blender with tape. We all know it’s a Vitamix 5200. That thing can blend air molecules to powder if you let it.
is what hes doing even possible with an average blender?
@@KNylen Use a decent spice or coffee grinder. I've made plenty of powdered salt in my coffee grinder. With a regular blender, you would have to make an ungodly amount of salt just to reach the blades.
@@KNylen have a ninja blender at home and tried making popcorn salt and it didn’t work.
@@legendarygary2744 a cheap spice/coffee grinder will do better than a blender with shit like this tbh
...and I'm pretty sure that he is using a dry cup.
(I remember someone did the math, and the reason that it can actually cook soup is because the tips of the blades reach 250MPH.)
I work at a small local theater and it is weirdly some of the best theater popcorn I've ever tasted in my life
Yeah Esquire here in Cincy has fire ass popcorn with real butter.
Garlic bread popcorn is one of those things I never knew I needed in my life, in my mouth, and in my stomach until just now.
Me passing by ghee at the grocery store:
“PAPAS CLARIFIED BUTTER”
lol
Making your own ghee is so much better. Also you can add flavours: like onion, garlic, tumuric, black kardemom, ...anything you like. Simmer and sift.
@@Peacefrogg here in India most people don't do that to the ghee as a whole because it's also used to make sweets. It's probably better to flavour small portions of the ghee, just the right amount of ghee for each dish you make. that can be done to unflavoured store bought ghee too.
Unless you're cooking some Indian food.. in which case, get the buffalo + cow ghee for authentic flavor! Plus it's cheaper at the Indian grocers... $10 for a giant can vs. $4 for a pound of mediocre quality butter that nets a much smaller amount.
@@Peacefrogg Why did you suddenly turn Dutch when spelling cardamom?
The movie theater in my hometown has a drive through to get popcorn and other snacks
This is a genius idea and I don't know why every movie theater doesnt have this
And you're just NOT telling us where??
thats nice
Omg I wish we had that here!!
How does it feel to be god's favorite
I made the standard butter popcorn today and it's the best popcorn I ever made, thank you!
I've been a bag popped popcorn guy my whole life. Decided to follow your first recipe, and my life is forever changed. It's so easy to make, and probably the best popcorn I've had. I didn't know popcorn could be so crunchy and so buttery at the same time (plus, the spooky salt powder is great as well, even if it made a spooky salt cloud in my kitchen).
Welcome to the club! After half a bag of MW popcorn you think what is this coating in my mouth and the rest of the bag is just so so.
Someone gifted me these popcorn pods from cheerie lane that you make on the stove and it's been life changing honestly don't think I could go back to bagged popcorn again
If you don't wanna cover your kitchen in salt dust, mortar and pestle works wonders in turning salt into a powder
Yay! I’m so glad it turned out well. I can’t wait to make it!!
Get a Whirley Pop pop corn maker like I did, crunchy and buttery with no fuss no muss. Olive oil, butter and just table salt in the Whirley pop and a few minutes its done! Could not be easier and its the manual crank version of the classic theater popcorn machine.
The movies have been real quiet since this dropped
Nah, that was COVID
You should of said Regal has been real quite 💀
yup, as there are almost no new nice movies :D
@@TheSlavChef that will change soon, theaters are reopening
be a pirate
Josh should do "but better" famous condiments, i.e. Heinz Ketchup, French's mustard, ect.
French's but better already exists, it's called Coleman's.
He quite a few of those on his Tik Tok
Yeah you can't do a but better on Heinz ketchup. It's impossible
@@triiodide7762 yee i like the concept from OP but in reality ketchup is not something that can really be improved upon in any way. you could like introduce new elements to it but then it wouldn't be standard ketchup
@@seamustabor6172 Coleman’s?! Pffs, NO. Hard pass. It's either Maille or Pommery cognac mustard. Coleman’s smells like gas from the stove you forgot to burn and filled the room, and it's slowly killing you.
use coconut oil instead of ghee to pop the corn. That makes a huge difference in flavor!
i prefer peanut oil
@@penguinscanfly5796 Gotta try that next time! Thanks!
Only way to make it taste like movies is flavacol and butter flavored coconut oil
Ghee is better for you though.
@@deannhobbs1369 Idk ghee got pretty close tbh
2:10 Clarified Butter
3:07 Base Popcorn
3:45 Buttered Popcorn
5:22 Garlic Bread Popcorn
6:42 Caramel Popcorn
Please pin this josh
Does anyone know if Act II popcorn kernals are good quality? If not, what kernals would you recommend? Thank you, I appreciate your help!
@@peacelovejoyandhappiness just from a shop
@@cobblestone7343 I bought the store brand kernals and I am quite pleased with the taste. I heard on the news recently that the cost of popcorn 🍿 kernals will be rising if it hasn't already. 😥
Lies again? Paramount Pictures Pay Pal
Popcorn recipe: "First, start with a loaf of Brioche."
LMAO!
@@user-li3zx6wj3u Uncle Rey
report the joshua whatsapp message. its scammer
@@pepperoonipiirakka7467 ikr stupid fucking bots
Papa being papa :D
Skyexpert08 yes, give all your money to the spambot. That will make you rich and happy...
Never thought I'd see the day when Joshua made Ghee. South Asian moms everywhere would be proud.
Facts lmaooo
NO popcorn can beat theater popcorn PERIOD!! it ALWAYS tastes better in the theater !!
Tip: The "butter" in the butter dispensers is butter-flavored canola oil.I worked at a movie theater full-time, and I NEVER got tired of movie theater popcorn! I used to make a special batch just for myself, with extra butter-flavored salt. That yellow, powdery butter-flavored salt we would sprinkle on the popcorn kernels was AWESOME!
i never get that. first thing my dad told me was that “the dispensers say ‘popcorn topping’ because legally they aren’t allowed to call it butter” to me it’s always worth paying for them to put real butter layered in at the counter😂
It’s called “Flavorcol”. It’s a must.
This guys is the definition of “fine I’ll do it myself”
This could also serve as a “but cheaper” Bc movie theater popcorn is like $80
Well if they didn’t charge outrageous prices for snacks they wouldn’t be able to stay in business.
@@thehorseformerlywithoutana2522 good
@@thehorseformerlywithoutana2522 true, my local movie theatre doesnt even have security outside the screens so you can literally walk right in to a movie with no ticket
I tried this last night and had the best popcorn of my life. Thank you!
My popcorn seasoning recipe is dehydrated kimchi blended in to a powder, miso paste dehydrated and blended in to a powder, mushroom powder, nutritional yeast, and furikake and some times I dip it in sweet soy or a maple Gochujang sauce. It's delicious
This sounds like seasoning for EVERYTHING
Nice vegan options for jooshed/zhuzhed up popcorn!
@@jvallas it kind of is lol
@@swisski yeee. It's my fave!
Damn dropping all those umami bombs 😱
Papa takes cooking at home to a whole different level
Yes
thanks sherlock
The papa we all need
Fax
@@TheSlavChef Easy there, you might get an aneurysm.
“It almost looks like some sort of angelic liquid” hate to break it to ya josh but that looks like dehydrated piss.
… I’d disagree, but you’re unfortunately right.
Guess my piss is dehydrated then.
@@thehorseformerlywithoutana2522 drink more water hot damn
"Papa's hot golden liquid'
@@KINGShaheed stop this
Josh, One tip for popping your corn. I use coconut oil, not butter (higher smoke point). Add your corn to the pot after heating the oil over MEDIUM heat. Gently shake until the first kernel pops then remove the pot from the heat. Let it rest for a minute or two while turning up the heat to high. Replace the pot and keep shaking it vigorously, the corn will pop very quickly once it starts. As soon as it stops, remove from heat and pour into bowl immediately. Your popcorn will be very crisp.
Clarified butter (what he made after removing the butter fats) smoke point is 450. Coconut oil generally is 350 or 400 if refined first.
The rest of your tips are spot on (and coconut oil is perfectly good for pop corn regardless)
There’s an easier way. You don’t need to shake at all… it’s a weird extra step I see everybody doing.
Uncle Roger is wiping a tear falling down his cheek and smiling after hearing how much MSG to use in the 2nd recipe😅
This episode should have been a "But Butter"
missed opportunity
it is a "but better", its in the title lol
@FL0WER OHHHH, I'M AN IDIOT LOL
I’d bet butter that he wins this episode of but better.
But butter hehe
Hey butter, butter, butter, swing and a miss!
In my experience, boiling some butter with some garlic powder in the microwave gets rid of most of the water, and makes for a a good topping without making soggy popcorn. The garlic powder keeps the butter from splattering all over the microwave oven and of course, does flavour the butter. :)
A mortar and pestle works well for grinding the salt, too.
Going to have to test clarified butter for actually popping the popcorn. I've just been using vegetable oil like some chump
if you don't want to pop it with butter, pop with coconut oil, it makes it crunchier
Back in the 90's, many WalMarts had a small deli like quick serve called the "Radio Grill". They had the absolutely best popcorn in the known galaxy! The buttery topping they used was "out of this world"! Don't know what it was but popcorn has never been the same since.
*movie theater are reopening*
Josh: I’m going to ruin the movie theater industry
I'm just going to make his version and hide it in my cargo shorts.
@@HarryS77 you’re going to be like Napoleon dynamite..with his tots!
Considering that movie theatres mainly make their profit from food sales, yes.
I'm thinking the movie theater industry is pretty much ruined anyway.
So heading out for msg and brioche right now. As a popcorn weirdo, I wanted to hear you talk about types of corn. This is still genius, but I like when you geek out about ingredients. Thank you, Papa.
I'm pretty sure there's only one type of corn that can make popcorn. Something about the water ratios, I believe?
@@aadreein that's not true at all lol watch "good eats" version of popcorn there's like 5 or 6 types.
@@brandon17760 my whole knowledge about this stems from watching one of those videos that explain the factory way of making things. I am really not the expert in this topic, lol
I feel like movie theater popcorn is a different kinds food
yeah, expensive food.
Hello trustpilot
Thanks for making my Sunday night plan better !
It's literally popcorn and butter flavouring. Not even real butter
@@user-li3zx6wj3u stfu
Wow, I was looking for a healthier alternative to microwave popcorn and just made the buttered popcorn, it’s delicious! Literally tastes exactly like the movie theater.
I just used Trader Joes’ ghee and loaded it up, yum! Blending the salt is a genius idea. Highly recommend. Definitely going to try the caramel popcorn next.
Josh: I’ve been craving movie theatre popcorn
Also Josh once he gets it: this is the most bland shit on earth
He didnt ask the guy behind the counter to drench it with the butter dispenser for this video
joshua: "ive really been craving movie theatre popcorn lately"
also joshua: "this is one of the blandest shit ever"
I crave mcdonalds
I buy it
I finish it
"I shouldnt eat this"
@@micro11. me too!!! I feel gross Everytime after I eat McDonald's but I crave it so bad
@@micro11. *Goes to Five Guys immediately after*
@@micro11. me too!!!! omg
@@damagon123 at least five guys doesn’t make me feel like garbage. And I want it again soon after. Unlike McDonald’s where I only want it after I forget how bad it was the last time. Their breakfast is ok though
So when I worked in the movie theater in the 90's, they used Flavocal, sunflower oil, and the "butter" was butter flavored oil, but not coconut oil, it was something else.
I buy my popcorn seasoning at Gordon Food Service, they have a good popping oil. I use a whirly pop on the stove. It's so good!
Using this method and others, the salt can really sneak up on you really fast. Remember, if it tastes ”just right” at the beginning, it’s probably a little too much… You have to get through the entire portion without getting burned out on the salt. I think it’s always better to err on the side of caution… You can always add more salt later but you can’t ever remove it.
Yes, this!!
Just made the caramel corn for my step son and we had an amazing bonding experience
I’m just seeing this, but that’s really cool that now you and your stepson have an awesome memory and experience to build on. It can’t be easy to accumulate good memories, but you’re doi mg that and I salute you.
My husband was just like "are you learning how to make popcorn?!" 😂😂😂
😁 Similar, "are you watching Dr Berg?" emmm no, popcorn 🙃
@@MoonWoodCattery he knows I binge him ans was so confused 😂😂😂
😂😂😂
"Okay but why are you calling him papa"
JOSH PLEASEEEE MAKE TAKIS BUT BETTER
Is this even possible? 0.o
YES PLS I’m sick of paying $10-16 a bag bc I live in Australia 😭
@@shnaosman2211 ik man i feel the pain but i got an American shop and only pay like $4-$5
Takis are so good already though 0_0
I cook in coconut oil and add salt and clarified butter. Also lift the lid and take it completely off as soon as the first layer has popped. Always awesome!
But won’t they come out? 😅
Josh's popcorn isn't popcorn anymore. He made it evolve into something greater than any popcorn. That shit is BOPcorn
"hey, you want popcorn?"
Cuts bread
th-cam.com/video/d1YBv2mWll0/w-d-xo.html
Legendary💀
With that amount of butter you should change the series name to "But Butter"
haha funni number likes
By seeing the thumbnail I read that as but butter, just by assuming that he would do that
Mate ngl.....that does not sound good!!..........*butt butter*
I came here searching for this comment specifically
I have a whirlypop, works great, doesnt' last forever, but I get a new one for christmas every time it breaks. unclarified butter after along with celery salt. perfection.
Joshua: *uses ghee*
My Indian self: “HMMM JOSHUA YOU NAUGHTY”
I was surprised he didn't just say...get some ghee instead of going through the whole clarifying process. It's informative, but dude...it's ghee. Just say it's ghee, Josh. 🤣
@@mercurialpierrot7073 LMAO ikr? I was like you did ALLL that when you could’ve just gone to an Indian store and gotten ghee
Same bre im indian
@@mercurialpierrot7073 yes but making ghee at home is much better than the store bought ones. even for normal use at home we buy butter and make ghee lol.
lmaoooo
If you're at the theater, I recommend asking for a second container (works better if you have another person with you to share it as it won't look silly). Split the two 50/50. Then douse both buckets in butter and SALT. The extra space to really shake them up allows you to really coat those underneath drybois. No more sad popcorn at the movies.
Or, at least at Regal theatres, asked for "layered butter" where we put some butter and salt on the popcorn between each scoop instead of just on top.
Josh: "Now, let's poop."
Me sitting on the toilet: 👀🤙👀
I laugh farted when he said that
I am in the bathroom as we speak🤙🤙🤙🏼
@@lowheadvarney158 *larded*
@Sebastian gaming 👾 (farded)
The garlic bread p-corn looks so good: I can't wait to try it!
I love popcorn and eat it at least once per week (sorry, my dental hygienist!). I just wanted to drop a line of my newest experiment that has gone swimmingly: (homemade) chili oil. I add it (maybe about 1 teaspoon per tablespoon of butter) to my melting butter, apply it normally with seasoning (e.g., salt, garlic salt, nutritional yeast) and it's, IMO, incredible. The Sichuan and chili peppers go so well with butter, the umami of nutritional yeast, the saltiness, and texture of the popcorn.
One thing I do to make it even better is to use a grease splatter guard as the lid after the kernels start to pop. Note that at the movie theaters, the lid to the popcorn opens as the kernels start to come out. This releases the steam and makes for a more crunchy popcorn that lasts for days. Not as important, I add some coconut oil to what I pour over the kernels because I like the flavor and it seems to cause the ghee to coat the kernels instead of being absorbed into them (making them soggy). Without question, what you did in the video is spot on!
I wondered about the ghee. I've always found that most of the intense butter flavor seems to be in the milk solids that get strained out. Is that not the case? Can the water be evaporated without losing the milk solids?
I usually just coat bottom of the pot with avocado oil, fill the bottom with a single layer of kernels, cook on high until it starts popping, lower heat to low/med until the popping stops. Use a salt grinder set to fine. It tastes hella good
You've clearly never heard of flavacol.
So flavacol is literally what *is* movie theater popcorn. I recently got myself some flavacol and butter-flavored coconut oil and let me tell you... I have movie theater popcorn at home all the time now. And it's genuinely incredible. It's a flavor you simply cannot get with real butter.
I'd suggest giving flavacol a try.
Sounds like a processed food product. Although he uses msg in his version so apparently natural taste is not desired.
@@1014p
1) MSG is *entirely* natural. Have you ever eaten sushi? The seaweed used to wrap sushi rolls is where it comes from. In fact, MSG occurs naturally in a *lot* of foods we eat.
2) Yes, Flavacol *is* a processed food product.
So what?
We're talking about *movie theater popcorn* here; not some overpriced "health food" product. No one has ever said that movie theater popcorn was healthy. It was never meant to be.
Doesn't mean it's not delicious.
@@jimmyrrpage in contrast to everything else in the theater i believe popcorn is the lightest of all foods. Irrelevant to the topic but yknow lol
@@angela.luntian Very true. The popcorn is definitely the "healthiest"... but that's a *low* bar for movie theater food, lol...
@Nathan Hevenstone…damn right…preach👍🏽
I’ve never heard anyone call movie theater popcorn “okay”. I love it. Everyone I’ve ever asked loved it.
yea, pretty much unanimously by anyone that likes popcorn lol
It can vary from theater to theater
"I've been craving movie theatre popcorn"
*Starts roasting it as soon as he gets it*
I mean, yeah. That's how you cook popcorn aint it?
It would be interesting to see a McDonald’s apple pie but better 🧐
I stg macca’s apple pie is the only thing in maccas that looks the same as it does in ads
edit: actually I think the classic Angus beef gets pretty close
Hey guess what
@@Denturess Macca? Are you Australian?
guess what
He did it!
could you please also start a "But Easier" series where we use minimum amount of devices or time or make as little mess as possible to make a decent meal?
I am finally able to make "burnt-free" popcorn. Thank you!
Customer: 1 large popcorn please.
Papa: sure thing!
Movie: *ends*
Papa: Here you are! Enjoy the movie!
lmaooooooooo
Joshua really had to make basic salt advanced...
Who else doesn't cook but is binge watching all of his content.
Papa calls us "lurkers". Join the club. 😂
You should try cooking along with him and feel the slow realization that your meal is gonna come out looking a lot fucking uglier than his
We have a popcorn machine at home (best money spent ever) and use coconut oil and flavacol and it’s always awesome!
Joshua the next day:
“Making a human but better.”
Lol I don't think that's quite safe for here
First, add your DNA. Then sprinkle in some of that sweet, sweet MSG into the mix. _oh baby~_
Bruh they already doing that
O.O
That’ll have to go to another site……..
Human butt butter 🤣
When making caramel corn, the choice of the type of popcorn to use is simple; yellow mushroom popcorn. It doesn't break as easily as a butterfly popcorn. But for the other two, a butterfly's flavor will enhance the overall experience. For either style, check out my favorite, The Amish Popcorn Company. Their purple and blue hulled are sweet and taste like corn on the cob when you add butter and salt. It's hands down better than anything you find in grocery stores.
Hear, hear! It's the best! 💯 👍👏🙂
Harkins (based out of Arizona) popcorn is the best. Every time I go out there I get a family bag with no regrets. When it's fresh it makes me believe in a higher power no cap. I can't even eat other popcorn without thinking about it.
Movie theater butter from the dispenser is addictive, real or not its so good, i want to literally replicate it 🤤
Josh's popcorn recipes r clutch tho
Need a But Butter series. Just make things into crazy compound butters.
The sausage show but butter
You dont need a series for that
Guga Foods/Sous Vide Everything already did a couple of videos of crazy compound butters.
I used to go a local movie theater run by Shaquille O’Neal and they actually used real butter and all there food there was bussin no cap
Why are people liking this comment LMAO
I'm surprised he didn't grow his own corn
You must be confusing him with Babish. 😃
We have a few convenience stores that make the old 80s-90s theatre popcorn with that msg rich yellow powder salty popcorn. Soooo goood
So basically all of the cancer causing ingredients 😂
Uncle Joshua : *Mentions MSG in his video
Uncle Rodger : *Gasp
King of Flavour.
I freaking love popcorn and I make it at home all the time. It's literally so much cheaper than the theaters. So much more worth it.
AGREE!! Last time I went to the movies was in 1992 and saw "Medicine Man"! Just nothing any good!!
Hi, I just want to tell you guys that at the beginning I thought that this recipe would be a fail. Anyways, I just did it, and let me tell you that it tastes just like cinema popcorn. Turmeric doesn’t change the flavour and salt is a really important thing for this. Just in case you were doubting about this recipe I guarantee you that it works and tastes better than you would ever expect.
th-cam.com/video/d1YBv2mWll0/w-d-xo.html
Double msg with the powder and the glutamates found In Parmesan. Looks amazing
Flavacol Seasoning would be amazing in this (throw it in while it's kernels).
It's the exact seasoning they use at the movie theaters
Joshua: I've been craving movie theatre popcorn
Also Joshua: this is bland
Lol everything this man didn’t make its trash
@@therealdarriusjames everything this man makes is 100x better than the original.
Amen
@Bradley Cheese Pepperoni the popcorn won’t date you
I wasn’t even gonna watch this, then the clock hit past midnight.
I don’t regret it.
Quick tip for clarifying the butter. Melt the butter. Put it in a higher container. Pop it in the fridge over night. Poke a small hole, and you can simply pour out the yucky stuff 😁 works great with margerine as well
What is a higher container? 10:56
@@ibelieveinluck a small bucket or high Plastik box
Some food is meant to be simple: this is one of them.
At the two theaters I worked, they used coconut oil and Flavacol. The "butter" was butter-flavored soybean oil - better off just avoiding it. It doesn’t need butter if seasoned right. If the popcorn was dry or seems under-seasoned, it's not fresh. If the popcorn is bad, it’s because the theater is bad or inconsistent at making it. I'd also reconsider the turmeric. While it adds color, it also imparts flavor which makes it taste off IMO.
You can apply the same stovetop method with coconut oil and Flavacol. They even sell stovetop poppers (Whirley-Pop) where you can control the ingredients and hand-crank the kernels without having to shake a heavy pot or pan. Might be worth it if popcorn is your jam.
Flavacol is definitely the way to go.
I eat my popcorn with a big spoon, that way my hands don't get all greasy, it swms crazy but Im a bit crazy.. I do enjoy heavily "buttered" movie theater popcorn, except usually way to salty. I usually add about a half stick of melted butter on top as well and a few dashes of ground pepper. Popcorn is pretty much a free food and good in fiber and oh so yummy.. those 3 looked very tasty, the possibilities are endless
You take a spoon to the cinema? What a madlad
@@bummelqualle I don't ever goto watch movies really... so no at home when I make popcorn!
I just tried movie theatre popcorn again after not having it for 2 years due to the pandemic. There is no comparison that the theatre version is better, and I have a popcorn machine, Flavacol, and the right kind of oil at home. The difference is the kernel itself. No matter what brand I purchase, the kernels have a husk that is tough and chewy. Orville is notorious for this, while the cheap no name brand was actually much better. But the movie theatre version had ZERO HUSK. Every kernel crunches beautifully with no toughness whatsoever. I'm convinced that it's the brand of kernel they use, since I noticed a difference between Orville and no-name.
If you don't like the hulls, use white popcorn ...it is so much better. My favorite white popcorn cooked with ghee. Yummy.
did my own take of caramel popcorn, and yes i used the bag version. years ago, there used to be a store brand you could buy that came with a small caramel slab that you can put in the microwave with your already popped corn, and it'd coat everything. so i did something different
during halloween (idk about the rest of the year) walmart had some caramel bites in a bag you could get for the kids. i put a handful into a candy pot with some milk and melted them down to a more liquid consistency. after that i just drizzled it into the bag popcorn and had a nice snack. next i wanna try it with some toffee flakes i got from work
In England (and I assume most other places except the US) they have sweet popcorn at movie theaters as well as the normal salty and the sweet one is soooo good, it’s basically just sugar instead of salty it’s amazing.
I honestly didn’t even realize how popular and successful Joshua has become. But like he’s driving a Mercedes! You don’t even notice how successful he is because he never shows off.
It’s still considered a nice car
I was surprised that he didn't use flavacol. His method is still good though, don't get me wrong.
flavacol is what makes movie theater popcorn, movie theater popcorn.
also hybrid kernels
And yellow coconut oil.
I was kind of hoping he www going to show us how to make flavacol at home.
@@chrismichaelyoung Yeah, that is why I think he took a loss here. You can’t take out a key ingredient, no matter how trashy it is. That would be like replacing white bread with sourdough in Nashville hot chicken recipe.
@@sdus2 You guys are all making good points
Just what I always wanted on my popcorn: bread!