Gourmet Live’s latest issue, Dinner And A Movie, along with Melissa Roberts’ popcorn recipes, reminded me that it’s been a long time since my husband and I have actually gone out to a theater to see a movie. Two adult tickets in New York City these days is a major investment. If you add the exorbitant cost of the movie theatre popcorn, the question becomes a choice between a movie or dinner in a restaurant, not both.
We also happen to be serious fans of popcorn. So serious, that we cheat when we do go to the movies: We bring our own popcorn. In a supermarket brown paper bag. Inside a plastic shopping bag. Inside a backpack.
Why bother? Because compared to the way we make our popcorn, movie theater popcorn doesn’t come close. Movie popcorn is usually way too salty, even for me—and I love my salt—but beyond that, we just don’t like the flavor of popcorn cooked in hot oil.
Call us popcorn snobs, but we think our homemade popcorn rocks. So much so, that we never seem to tire of it. A giant bowl of it counts as dinner more evenings than I dare admit to. Continue reading