6 May 2014 @ 2:09 pm – Popped popcorn using Jolly Time corn and Crisco vegetable oil. Filled glass wide-mouth pint-size mason jar to top. Poured Seagram's Extra Smooth Vodka in jar until popcorn was covered. Shook. Vacuum sealed. Stored in kitchen cupboard.
7 May 2014 @ 3:21 pm – Tasted extract. Happy but want more flavor. Put in freezer for a few minutes to freeze oil before straining. In the meantime, popped another batch of popcorn. Filled a clean glass wide-mouth pint-size mason jar to the top with freshly popped corn, and strained the extract on top of the popcorn. There wasn't enough to cover the popcorn, so I added a little more fresh vodka. Shook. Vacuum sealed. Stored in kitchen cupboard.
8 May 2014 @ 2:37 am – Shook jar.
8 May 2014 @ 3:19 pm – Placed jar in freezer in hopes oil would solidify before straining.
8 May 2014 @ 3:40 pm – Maybe it is just butter that freezes and not oil in general. After 20 minutes, there is still no clumping of the oils.
8 May 2014 @ 4:21 pm – The oil still hadn't hardened, so I decided to proceed. I tasted the infusion, and it was coming along fine, but I perceived that it was not strong enough. Strained into a clean wide-mouth pint-size mason jar. Made fresh popcorn. Forgot I had to put the popcorn in first. Used a new jar. Filled to the top with popcorn. Poured the vodka. Shook. Popcorn was not submerged. Add more vodka to submerge popcorn. Vacuum sealed. Shook. Placed in kitchen cupboard.
9 May 2014 @ 3:38 pm – Tasted extract. It had picked up a bit of a burned taste. Also, the oil accumulating on the top is getting to be a bit too much. Need to figure out how to eliminate that {change oil? air pop the popcorn? use a gravy strainer?) Scrapped the batch. Will start new after pondering the problem.
The pictures on the page appear smaller than they are. To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism. Click on the Comment link below next to the icon of a pencil; it may say “No” or have a number in front of it.
7 May 2014 @ 3:21 pm – Tasted extract. Happy but want more flavor. Put in freezer for a few minutes to freeze oil before straining. In the meantime, popped another batch of popcorn. Filled a clean glass wide-mouth pint-size mason jar to the top with freshly popped corn, and strained the extract on top of the popcorn. There wasn't enough to cover the popcorn, so I added a little more fresh vodka. Shook. Vacuum sealed. Stored in kitchen cupboard.
8 May 2014 @ 2:37 am – Shook jar.
8 May 2014 @ 3:19 pm – Placed jar in freezer in hopes oil would solidify before straining.
8 May 2014 @ 3:40 pm – Maybe it is just butter that freezes and not oil in general. After 20 minutes, there is still no clumping of the oils.
8 May 2014 @ 4:21 pm – The oil still hadn't hardened, so I decided to proceed. I tasted the infusion, and it was coming along fine, but I perceived that it was not strong enough. Strained into a clean wide-mouth pint-size mason jar. Made fresh popcorn. Forgot I had to put the popcorn in first. Used a new jar. Filled to the top with popcorn. Poured the vodka. Shook. Popcorn was not submerged. Add more vodka to submerge popcorn. Vacuum sealed. Shook. Placed in kitchen cupboard.
9 May 2014 @ 3:38 pm – Tasted extract. It had picked up a bit of a burned taste. Also, the oil accumulating on the top is getting to be a bit too much. Need to figure out how to eliminate that {change oil? air pop the popcorn? use a gravy strainer?) Scrapped the batch. Will start new after pondering the problem.
The pictures on the page appear smaller than they are. To see them larger, simply double click on the picture. Also, I always welcome your constructive criticism. Click on the Comment link below next to the icon of a pencil; it may say “No” or have a number in front of it.
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