Top of the Pops

I do love popcorn and all its lovely flavourings and toppings, from sickly sweet toffee popcorn with its indestructible crust, to salty buttery microwave popcorn which has never been near a cow.

Yesterday Dan flavoured popcorn with palm sugar, salt, Chohula chilli sauce and sweet mixed spice. He had to put a bit more oil over the popped corn so that the flavourings would stick.

My God, it was good. It was not unlike Spicy Tomato flavouring you get on crisps, especially those cheap little bags of maize snacks. 

It is now my favourite flavour. 

Prior to this, I also enjoyed: 

- Salt, turmeric powder and chilli powder

- Most indulgent melted butter and grated Parmesan

- dipping a piece of popped corn into a cup of hot tea. It made a quiet squeaky sigh as the fluid pushed the air out. Not so good for eating, but a very satisfying sound. 

Balls-up

I have made this mistake before but it didn't stop me from making it again.

I tried to make deep-fried seaweed and tofu balls but I added dried reconstituted mushroom to them and they hit the hot oil and spat everywhere. Also the balls started to disintegrate and lose their very ball-yness.

I ended up having to bake them instead, which was pleasant enough but without the excitement of deep fried tofu and crunchy crispy sesame seed.

That'll teach me.

Did I not get the oil hot enough? It did spit onto my hand but it didn't burn me.
Should I use the mushroom just dried next time? Part of me doesn't want to risk finding out without the safety of a deep fat fryer.