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Pass the Popcorn, it's time for Oscar!

The Food Dude has popcorn recommendations for your Academy Awards watching experience.
by Dave Cathey Published: February 20, 2013

For the French “Amour,” perhaps some herbes de Provence and espelette.

“Argo,” is set in Iran, but at its heart it's about Hollywood, so I'm thinking some Old-Time Movie Theater Popcorn.

The magical “Beasts of the Southern Wild” is set on an island off the shores of the Louisiana Bayou so some Cajun seasoning or butter mixed with Tabasco sauce would be appropriate.

“Django Unchained” depicts Deep South excess, so I'm thinking extra butter or perhaps just spatter it with ketchup.

“Les Miserables” calls for extra salt to illustrate the gallons of tears its fans wept whilst enduring its three hours of lyrical tragedy. The magical and majestic “Life of Pi” revolves around a voyage from India, so Hot Madras powder or Garam Masala might do the trick.

Abraham Lincoln was reputed to love gingerbread, so some ginger powder and sorghum would be a worthy addition in honor of Stephen Spielberg's “Lincoln.”

The well-rounded and wholly enjoyable “Silver Linings Playbook” is set in Philly, so perhaps some cheesy popcorn would capture the spirit.

The dim, harsh “Zero Dark Thirty” hardly did much to whet the appetite, but to keep the theme alive go with plenty of salt and pepper for this film that illustrates that black and white make gray.

by Dave Cathey
Food Editor
The Oklahoman's food editor, Dave Cathey, keeps his eye on culinary arts and serves up news and reviews from Oklahoma’s booming food scene.
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Old-Time Movie Theater Popcorn

Makes 4 servings

½ cup popcorn kernels, preferably white

3 tablespoons coconut oil

4 to 5 tablespoons clarified butter, instructions below

Salt to taste

Heat a heavy pot with lid on the stove to medium heat and add coconut oil into the pot, swirl until melted.

Add a couple of kernels to the oil. Once they've popped, add remaining kernels, making sure to spread them evenly.

Tilt the lid on the pot, mostly covering but leaving a little space to allow steam to escape.

Shake the pot to keep the kernels in motion. If using a flat-top range, lift the pot as you shake to avoid damaging the stove top. Continue shaking until popping subsides, between 3 and 4 minutes.

Remove pot from heat, uncover and let cool 4 to 5 minutes. Transfer cooked popcorn to a resealable plastic bag. Add clarified butter to bag and shake vigorously to coat.

Transfer buttered popcorn to a large bowl and salt to taste.

Clarified butter

1 stick unsalted butter, cut into 4 pieces

Heat a heavy saucepan at low heat and add butter.

Slowly melt butter and remove from heat.

Let stand in pan 5 minutes.

Skim the foam butter, and drizzle into a container, making sure milky solids stay in the bottom of pan.

Keep tightly covered in the refrigerator up to six weeks.

Source: Dave Cathey


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