COVID Changes: Snacks
On Day 120 of Casa Cameron being in COVID-19 “stay at home” mode, I got to thinking about some of the things that have changed around here due to the pandemic. Some, clearly, are not good (masking, disinfecting, not being able to go anywhere, deaths, long-term health problems, etc.), but some are interesting.
Because I have a medical background, I took the epidemiologists’ warnings seriously back in February (especially after I got over my horrible respiratory bug that might have been COVID after all, but more on that in another blog post). I started doing incremental stock-ups every time I went to store — getting an extra pack of toilet paper here, extra cans of beans there, etc. By the time March rolled around our pantry was in pretty good shape in case one or both of us got sick (again) and we couldn’t go out to get food. (This, BTW, extended to wet and dry cat food and litter. Gotta make sure the J Crew is taken care of, after all.)
One issue with stocking up, however, was that certain things go really fast in this household, such as snacks. Now, I was able to snag enough flour and baking materials to make all the cookies we could possibly want, but sometimes you want something savory. We tend towards sweet potato and quinoa chips in that department, but my personal favorite is white cheddar cheese popcorn. I’ve found that a bowl of it in the afternoon can keep my brain up and running for quite some time.
Unfortunately, popcorn also tended to make me retain water, mainly because of that yummy, yummy salt. Yes, there were low sodium varieties, but those kinda tasted like cardboard. What to do? Then I remembered back to my childhood (because I am Olde™), when we used to make pots of popcorn on the stove. Could I still do that? Was unpopped popcorn even available anymore?
Turns out it was. I grabbed a couple of bags of popcorn kernels and some vegetable oil on my next food run, then returned home and experimented. The end result was that our 6 quart stock pot could pop enough popcorn for days — I could make a pot of it on Monday, put it into a big airtight container, and snack on it all through the week. In addition, that six quarts of popcorn was more than I got in your average bag of popcorn, and it represented maybe a sixth of my bag of popcorn kernels.
So, quantity plus savings — booyah, right? But it gets even better. Want to know the best part of making my own popcorn? I can control what goes on it. Kroger sells various popcorn seasoning flavors and I quickly fell in love with garlic parmesan, but meh — salt.
However, I remembered that Alton Brown recommended putting nutritional yeast on popcorn. I already knew I liked how it tasted (kind of cheesy/nutty, very much an umami flavor), so I tried it. If I sprinkled maybe two tablespoons of nutritional yeast on the popcorn first, I only needed a shake of the garlic parmesan flavoring and the whole bowl tasted like cheesy, garlicky goodness, plus I was getting additional protein, minerals, vitamins, and GI bennies from the nutritional yeast, and there was no more bloating problems. Sweet.
So making popcorn at home and eating more nutritional yeast is one of the ways the pandemic has changed life here at Casa Cameron for the better. I’ll talk about some other ways in future blog posts — let me know in the comments if you’ve been able to find any, as well!