Best herbs, spices & seasonings according to redditors

We found 2,686 Reddit comments discussing the best herbs, spices & seasonings. We ranked the 1,170 resulting products by number of redditors who mentioned them. Here are the top 20.

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Top Reddit comments about Herbs, Spices & Seasonings:

u/Cdresden · 493 pointsr/Cooking

I worked at a theaterpub and got to work on developing the popcorn process for the theater. The best theater popcorn uses a coconut oil base as the popping fat. You want to use pure coconut oil or get a product like this or this. These products are primarily coconut oil with annatto for coloring, and they are solid at room temperature. They are better than regular oils or butter flavored liquid popping oil because the coconut oil tastes richer and more unctuous.

You also want to get Flavacol popcorn salt. This is a commercial product, and I've never seen it offered in retail, but you can get it from Amazon. Flavacol is a superfine powdered salt with butter flavoring and annatto. It's a finer grind than the popcorn salt sold in grocery stores. When you make popcorn, you add the coconut oil to the pot, heat it up, then add the popcorn and the Flavacol. It sticks to the kernels as they pop, and the popcorn doesn't need to be salted after popping.

Finally, the butter. You can't use just straight melted butter, because the water fraction of the butter will soak into the popcorn and make it soggy. You need to use clarified butter. Melt a pound or so of butter in a pot on the stove, and let it simmer for awhile. You want to let the water underneath the butterfat reduce and boil away, but you don't want to let all of it boil away or the butter will burn. You want to allow the milk sugar in the water to begin to caramelize. This will flavor the butterfat with a wonderful, nutty aroma. Once that happens, let the butter cool, then pour off the fat. Use this clarified butter to butter your popcorn. It won't make the kernels soggy. You can refrigerate any leftover butter tightly sealed for next time.

Once you have butter on the popcorn, you can add flavorings. But anything you use needs to be very finely pulverized. That's why Kraft-style powdered cheese is so popular. Even powdered parmesan cheese like you get in the green can is too coarse to really stick, but you can pulverize it finer in a food processor.

One of my favorite seasonings is bacon, cheese and chive. The bacon needs to be fried crisp and drained well, then frozen before processing. You can't get it quite as fine as parmesan before it balls up, but you can get it close enough. Then pulverize some good parmesan, Reggiano or Grana Padana. Mix together the bacon and parmesan with some Kraft-style powdered cheese, dehydrated chives, black pepper, cayenne and a hint of garlic powder to taste. You can add a little cornstarch to this mixture to keep it from clumping.


If you like popcorn, you should try mushroom popcorn which pops up rounder. It's not my personal favorite, but it's used by lots of kettle corn companies, and the shape is distinctive.

Here's a good recipe for butter toffee popcorn. It's better than caramel corn, because butter, and the candy coating is more crispy. This recipe includes peanuts, so it's like Cracker Jack, only better. I've made this with alder smoked salt and toasted chopped almonds/pecans instead of peanuts, and it's a big hit. Sort of like smokehouse almonds with caramel corn.

u/cookie_toss · 250 pointsr/AskWomen

EDIT: my favorite vegetable earned me gold!?!?

Cucumbers are one of my FAVORITE snacks. I swear, I have a full menu of cucumber ideas. Some of my favorites include, but are not limited to:

  • Sliced w/ Trader Joe's chili lime seasoning.
  • Sliced, topped with a little bit of cream cheese and TJ's Everything Bagel seasoning (I am so obsessed with TJ's stuff, obviously)
  • Cucumber salad (cucumber, red onion, tomato, avocado, lime juice, salt and pepper)
  • sliced with toasted sesame seeds on top and a splash of vinegar (to emulate a cucumber salad you'd find at a Japanese restaurant)

    I could go on and on! Thanks for letting me ramble on about cucumber :)
u/Johnny_Mc2 · 46 pointsr/Drugs

especially if you put some Flavacol on it. it’s the secret ingredient all theaters use to make their popcorn taste better than microwave popcorn

u/Resplendent-Fervor · 33 pointsr/bestof

You can find it just about anywhere.

u/winkers · 30 pointsr/AskCulinary
  • Coating chicken breasts with powdered milk (in addition to whatever herbs+spices) helps it brown quicker so that the outside is nice and brown without drying out the meat.

  • I use a baking soda mix to rough up the surface of really smooth meats so that they brown much better. Chicken breast, loins, and other whole muscle meats take this well.

  • Using homemade shio koji in place of salt in many savory dishes adds a little savory bump to dishes.

  • When apple juice concentrate goes on sale, I buy 3-4 cans. 1 can apple juice concentrate + 2TB kosher salt = super tasty dark meat poultry brine. Bonus if you sear then smoke the birds. Citrus juices work too but the high acidity tends to make the meat mushy.

  • When recipes ask for the use of any citrus, I use at least 2 versions of that citrus to increase the complexity of the profile. If lemon chicken requires lemon juice, then I use lemon juice, fresh zest, and macerated lemon peel.

  • When recipes ask for vinegar, I sometimes mix and use multiple types to make the profile interesting. For example, a balsamic vinegar dressing might also include a partial substitution with rice vinegar or black vinegar.

  • Nearly every root vegetable can be made in the same style as mashed potato. My favorite is half celery root and half yukon gold potatoes. It's lighter and there's a slight herbal hint that goes well with the cream and butter. Parsnip and potato is a nice combo too.

  • When coating small items with salt.... nuts, popcorn, croutons, etc.... I use Flavacol. Read the reviews here.

  • When making poke, I always start by coating the fish with sesame oil first. If you salt and spice it first then the fish gets mushy quicker and weeps fish juice. Blech.

  • When making grilled cheese, I start by putting one piece of bread down in the hot pan ON TOP of cheese. In 3-4 minutes, the cheese browns and gets really nutty. Then I flip that slice, add more cheese, and another buttered slice on top. The nutty cheese inside of the sandwich is life changing if you use a flavorful cheese and brown it right.

  • When making kale salads, chop the kale and then roll it tightly in a kitchen towel. Then twist, massage, and bend the bundle to tenderize the kale. It removes some of the unpleasant toughness.

  • When serving foods that are accompanied by mustard and ketchup, I make 'fresh' versions which can be a refreshing change from the bottled stuff. Ketchup is basically a cooked combination of tomato sauce, vinegar, sugar, onion powder, and salt. I just mix those ingredients and add a tomato (shaved over a grater). The fresh versions are definitely different in flavor but just similar enough to make a friendly impression. I do the same with mustard starting with mustard powder, vinegar, soy sauce, pepper, salt, and spices.

  • When I serve steaks, I buy +15% more than I need and dry age at home.

    I have more but I have to actually work today.
u/grewapair · 30 pointsr/movies

It's called flavacol, a salt that sticks to popcorn better, and you can buy it on Add it to Snappy white popcorn and you'll have something better than the movie theater.

u/agoia · 29 pointsr/answers

This is what you really want, OP :

Use whatever popcorn and oil is handy/works best, that seasoning is what'll make the difference.

u/WilliamNyeTho · 29 pointsr/IAmA

I was also a movie theater employee, and I can confirm that this oil is NOT what makes the popcorn amazing. Here it is (or at least some similar variant): flavacol
This is some amazing tasting salt material which is grated extremely finely, giving it a huge surface area to volume ratio, thus allowing it to dissolve into the popcorn easier than typical salt.

u/CheeseDogs4Breakfast · 28 pointsr/movies

Man, this brings back such memories. I worked at a local theater and we would routinely oversell Titanic by roughly 30-40 tickets (per management directive) so it was my job to tell 30-40 angry people they couldn't get in. 17 year old me got yelled at so much. As much as it sucked, I learned a lot dealing with all that.

BTW if you want authentic movie theater popcorn at home buy some Flavacol

u/ireo · 26 pointsr/ketorecipes

Great if you are craving a bagel, would probably also work great with celery.

Seasoning Blend is available here:

u/wbgraphic · 24 pointsr/DIY

Copy/pasting my comment from another thread:


This is what I use at home:

u/WritingPromptIdiot · 24 pointsr/Cooking

I think you mean FLAVOUR and FLAVOUR is awesome.

Everyone should own a bag of MSG. That shit takes good food and makes it great.

For $6.11 you can turn good soup into great soup. Most other foods benefit as well.

unsponsored Amazon link ^

u/TheScottfather · 19 pointsr/mildlyinteresting

It's a type of seasoning salt, more or less.

Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers

u/clarle · 18 pointsr/gainit

I also eat a lot of more bland but healthy meals, and the biggest lifesaver for me recently was adding furikake (Japanese rice seasoning) to my food.

I use Nori Komi Furikake specifically and it makes a lot of bland food a lot better - it's mainly just sesame seeds and seaweed flakes, though there's other versions with different fish flavors.

u/dreiter · 17 pointsr/nutrition

Personally I think potassium is the most difficult nutrient to get enough of. To help with my daily goal I have switched over to using lite salt which is an iodized blend of sodium and potassium. Over the past 7 days I have averaged 4500 mg of potassium from dates, soy milk, coffee, carrots, and lite salt.

(To be fair, I am currently consuming an unsustainable amount of dates, but this 11 lb box isn't going to eat itself!)

For most people, leafy greens are the best bet for easily increasing your intake. One cup of cooked chard is nearly 1000 mg.

u/Uncle_Erik · 16 pointsr/skeptic

I bought a pound of this from Amazon and I use it constantly. MSG is delicious and enhances almost every meal.

You don't want to put MSG in sweets. Chocolate chip cookies with MSG aren't very good. Neither are MSG pancakes or anything else that's sweet.

But for everything else, use it. My only caution is not to overdo it. You don't need much MSG to make things delicious. Only a pinch to my eggs makes them delicious. But a tablespoon would be a bad idea.

Anyhow, this bag is inexpensive. Tack it on to your next Amazon order. Then start adding it to everything - you will be very happy with the result.

u/wolvesvane · 15 pointsr/budgetfood

Seconded, also adding Tony Chachere's, which i put on basically everything. also some spice humor.

u/Zombie_Lover · 14 pointsr/Cooking

And sometimes an acidic element. Sometimes something is just too rich, but still lacking something even if well salted. A tiny squeeze of lemon or lime can often brighten it and release a much more complex flavor profile. I keep a jar of Tajin around just for this situation. It really comes in handy.

u/dickschlapperXIV · 14 pointsr/FRC


Rice Eating Meetup on Friday, somewhere in Cobo: Be nice 4 free rice. Y'all better bring some furikake to that meetup bc eating with only soy sauce is kinda boring imo

u/ebmorga · 14 pointsr/AskCulinary

I'm really not trying to split hairs here, but what is considered a large quantity of MSG? Are we talking about literally eating a huge jar of straight MSG or are we looking at the effects of a strict fast food/boxed food diet that so many of people have (where most of what you consume comes prepackaged or in a box and MSG is in every ingredient list)? I'm genuinely curious here because I've always associated my headaches and stomach upset that I get when eating out or boxed food with the MSG and I've got a friend who is terrified of feeding MSG to her kids because of neurotoxins.
I know about umami and the history of glutamates, but how different is this from the jars of MSG or the additives in boxed food?

u/kabochia · 14 pointsr/vegan
u/vash137 · 13 pointsr/fitmeals

or look up sushi rice with the vinegar sauce

u/Mr_Truttle · 13 pointsr/keto

Theoretically shouldn't be too hard. Toss your pork rinds in a little butter for sticking power and then some Flavacol to coat.

u/Pantherpelt · 13 pointsr/EatCheapAndHealthy

I have this Korean red pepper powder (like this) and sprinkling that on gives it an awesome kick!

I also grate gouda into it. I have a little fox grater and I just buy some smoked gouda from the fancy cheese section, cut off the rind, and grate some of it right into the eggs. The fox makes me happy in the morning ^ . ^

If I'm feeling even more gourmet, I'll chop up some green onions to stir in.

It honestly only takes a few minutes, but makes my morning so much better.

u/nocontactnotpossible · 11 pointsr/1200isplenty

Jicama is a root veggie that is similar in texture and taste to a cross between a pear, apple, and potato.

The skin peels off effortlessly and it's easy to cut and fun to eat!

It's only 38 calories and 9carbs per 100g. I like to eat it with sliced cucumber and a sprinkling of tajin seasoning which is lime juice, salt, and chili pepper-not spicy but very flavorful.

u/spacemonkey12015 · 10 pointsr/sousvide

Maldon salt is really good for that sort of thing (they are cool little hollow pyramids of salt) or a med-coarse sea salt (I like the grey salt from france - one of my favorite finishing salts). there are a few others, but those would be my top 2 finishing salts (currently).

Kosher should work though, if you want. The only downsides are that it is still a thin flake, and can dissolve before you enjoy your dessert. It also isn't as 'bursty' with salt flavor as a proper finishing salt (as they have bigger pieces), and sea salt has extra flavor from the included minerals that kosher doesn't have. I still keep kosher salt and use it for salting meat and all sorts of things, just usually not as a finishing salt, those will really up your game on things where one would consider salt a proper 'ingredient', like this dessert.

u/dismantle_repair · 10 pointsr/EatCheapAndHealthy

I found this on amazon, in case you are struggling to find an Asian market.

u/drfuzzphd · 10 pointsr/cincinnati

Don't do canned. Buy the spice packs and make it at home. 1.5 lbs ground beef, 1 can tomato paste, spice mix, & water. That's it man, super easy, and comes out perfect.

u/litewo · 10 pointsr/amazon
u/RetroFutureKid · 10 pointsr/Atlanta

For one person? Pick up 5lbs of live crawfish from Dekalb or Buford Hwy Farmers Market.

Use whatever butter you prefer, but keep in mind this will be intense so if you're looking for accent flavors, they may not show up as desired.

  • 4-6oz of powder crab boil
  • 3oz of liquid crab boil
  • 1 tea bag crab boil
  • 1 head scored/salted garlic w/ tip cut off (save tips and throw into boil)
  • 1/2 head of celery
  • 1-2 onions quartered
  • Bottle of beer
  • 3 bay leaves
  • 1/2 stick butter
  • Kosher salt

    As much veggies as you want.

    You can use pink salt, but it'll be rather expensive and there will be so much flavor in here that it really won't stand out.

    You can steam or dunk in reserved boil liquid to reheat the crawfish the following day provided you keep them covered during refrigeration overnight.

    Tony Chachere's is our NOLA equivalent to Old Bay, but it is a little saltier (to me at least)

    Fried oysters:

  • 1 cup corn flour or finer grain cornmeal. some people like to add italian bread crumbs into the mix.
  • 1 1/2 tsp of salt, but omit if you're using salty gulf/apalachicola oysters
  • 1/2 tsp of cayenne pepper. 1tsp Tony Cacheres, sweet or smoked paprika will also work.
  • 2 tsp of black pepper
  • peanut oil (frying)
  • 2 eggs
  • milk (or plain greek yogurt cut with some water)

    Make a bath out of the milk and eggs, blend lightly.

    Add oysters, then bread them with the remainder of the ingredients.

    Fry at 350F for about 3-4 minutes. Add Crystal hot sauce and/or fresh lemon juice.

    EDIT: save the shells and fat, then use similar recipe but without as much salt for stock. Use stock in pastas, gumbo, etouffe, bloody Mary Mix, jambalaya, soup base, etc..
u/videogamevoyeur · 10 pointsr/xxfitness

So one easy way is to start adding more salt than you think you should to your food. That's why restaurant food tastes sooooo good, salt and butter.

Soy sauce marinades on fish and chicken will also help salt. And getting a good quality popcorn salt. There's a lot more sodium per tsp of theater grade popcorn salt than in sea salt because of the finer grind.

This is the popcorn salt I use.

u/miss_guided · 9 pointsr/AdviceAnimals

Hey, I love popcorn, it's awesome. Maybe you love it too? Got a stove? If you do, get yoself one of these -

If you put it on medium high (electric stove), put in the oil and add three kernels, wait for them to pop then dump the rest of the kernels in, you will have popcorn that pops nearly all of the kernels. The Orville Redenbacher kernels pop the best IMO (I was buying bulk from sprouts, but they weren't popping as well). Also, get this - You now can make movie theater style popcorn in less than five minutes.


u/joleme · 9 pointsr/movies

You can get a similar machine for pretty cheap, and just use Flavacol.

Boom. Movie theater popcorn.

u/mrhomerdoh · 9 pointsr/Frugal

What you want is Flavacol... orange salty goodness!

product page on amazon

u/Golden_Ruled · 9 pointsr/phoenix

Tried doing the reverse sear?

I've been doing this for over a year and have yet to make a bad steak in the 20 or so times I've done it. A few changes though - I like my steak (Ribeye!) to be about 1.25 inches thick. 215 for about 40 minutes, or until internal temp is 123F. The thicker the cut, the lower the temp and higher the time needs to be.

FLAKE sea salt and pepper 2 hours before going into the oven. I use Avocado oil in the pan, with real butter. Definitely use a digital thermometer for a perfect medium rare at 123 degrees internal temp. Don't forget to rest the meat before the pan (10 mins!), and before serving it. (another 10 mins!)

Sear that puppy on all sides for maximum maillard reaction. You should be just below the smoke point of the Avocado oil before the steak goes in the pan. About 480 degrees I think.

If you did it right, the steak should fall apart with just a fork and be super juicy. Even choice cuts taste amazing with this method.

u/cellmate4231 · 9 pointsr/Cooking

As much as I'm not a fan of the stuff, MSG is probably the reason you're not quite there on the taste... Like other posters have said, the powder ones with a mix of dairy and then a sprinkle of MSG would probably be the way to get the taste you're looking for

u/Re_Re_Think · 8 pointsr/Vegetarianism

> it still doesn't feel like enough. Also, it's especially dumb because dairy products make me itchy at best and give me hives at worst.

If you're feeling stressed out by it, why don't you do what will ultimately make you happy?

You say

> I'm not ready to become a vegan now ...

but then you also say

> I buy vegan butter and ice cream and chocolate and stuff

That's great!

So why not take the same approach for the remaining things you consume that aren't vegan? Meaning: try to find replacements, one at a time, for them?

For example,

> there are a few things that I can't make myself give up yet (cheese and eggs)

Why not try vegan cheese substitutes

u/Paraplueschi · 8 pointsr/vegan

I bought it in one of those health stores. You know, the ones that sell that weirdo organic, gluten free and healthy shit (here they often have vegan stuff. Can be downright treasure troves sometimes). Idk, I live in a small town, so it shouldn't be too hard to find? Worst case order it online.

It's obviously kinda pricey, but since I only use it for these egg kinda dishes, it lasts forever.

u/TheDon5 · 8 pointsr/movies

I work at a movie theatre this and coconut oil are what we use when we pop popcorn

u/mercyandgrace · 8 pointsr/EatCheapAndHealthy

For those of you not worried about the oil: Coconut oil and flavacol

u/looknsharp · 8 pointsr/EatCheapAndHealthy

I worked at a movie theatre for 8 years and make it the same way (just on a much smaller scale). 1/2 cup kernels, 3 tablespoons refined coconut oil, & 2 tsp Falvacol. It's available at Smart & Final for a couple bucks and will last forever.

u/foosanew · 7 pointsr/YouShouldKnow

I posted this in your LPT thread, I think it is worth reading so here.

A few years back, and even some today, I set out to find out how to make popcorn like at the movie theaters. Alton's recipe does not sound terrible and uses items most people will have on hand. However to make it better (read: more like movie theater popcorn) You will need to buy a few items for this.

  1. Gold Medal Flavacol popcorn salt
  2. Coconut oil for popcorn
  3. Whirley-Pop

    All total the items are under $40 (excluding popcorn) and all but the coconut oil will last a long time. Flavacol is a must have for this to work. I have not been able to find it locally near me. the 35oz carton will last you just about forever.

    The coconut oil is a bit on the messy side just because of the container, you can get different amounts which will come in a different container. I have noticed some differences in taste of some coconut oils and the one linked is the brand I am currently using.(note: Coconut oil solidifies at about 76F)

    If you are just toying with the idea of better popcorn, try Alton's method of popping. It cuts the total price in half and for a test run\proof of concept it should work. I have tested several poppers and settled with the whirley pop or similar design. Some outdoors shops sell these but charges about $10 more for them. Note: Yes it has a turn handle, but the gears are made of plastic, so do not hulk smash it.

    As for popcorn, not all popcorn is created equal. The artisan fancy colored stuff generally does not pop well in my experience. I have experimented with many different kinds and have mostly settled with Orville Redenbacher. This can be purchased off the shelf at most grocery stores or from Amazon. You can try others to find one you like better.

    As a note
    I do not have a set amount for any 1 ingredient. I just eyeball it, maybe one of these days I will get this down to a science with numbers and such. When starting out follow Alton's recipe but substitute the above items in it.

u/Kibology · 7 pointsr/Cooking

Some of my favorites, off the top of my head:

• La Gan Ma Spicy Chili Crisp. It's a salty condiment that's ridiculously addictive:

• Chinese sausage have a unique sweet flavor from rice wine or sorghum wine. Slice them into little coins and add to a stir-fry. Many varieties are available (some are all pork and some contain added pork liver or chicken.)

• Red dragonfruit, if they have them (most dragonfruit are pink on the outside, and boring white on the inside; sometimes you can find ones that are red on the inside, and I like those much better. The market will label them somehow if they're the more expensive red-centered ones.)

• Pork floss ("pork sung"; this is dried shredded barbecued pork, used as a topping for some comfort foods such as congee. It tastes a bit like bacon, but they have the texture of cotton candy.)

• Japanese curry bricks are a great shortcut to making Japanese-style curry. All you need to add are meat, vegetables, and water. S&B Golden Curry is a good first choice for beginners, but there are many other varieties available.

• Thai curry paste combined with coconut milk makes Thai-style curry. Many varieties are available; if you're new, I suggest starting with a tiny can of Maesri brand "karee" (yellow curry) flavor, combined with 1 can of coconut milk.

• Koon Chun brand Black and Double Black soy sauce are variations of dark soy sauce with molasses added for extra sweetness and color, but not thickened the way some other compounded soy sauces are. Sometimes I substitute Koon Chun's black soy for dark soy sauce in recipes.

• Chinkiang black vinegar (many brands are available) is tangy and is what makes good hot & sour soup brown. It's essential for many Chinese recipes (balsamic vinegar is sometimes used as a substitute.)

• A bag of MSG crystals! You will likely never use all of that one-pound bag but it's something cheap that you can experiment with.

• dried shiitake mushrooms. Shiitakes are considered an expensive, exotic item in Western cuisine, but in Asian cuisine they're just the regular mushrooms, and quite affordable if you buy them dried. You have to soak them in hot water (and then trim off the stem) before using them.

• frozen gyoza imported from Japan (Shirakiku and Ajinomoto are the two big Japanese frozen food brands.) Many flavors are available. They're some of my favorite snack foods, though cooking them can be a little bit of a scary experience due to hot oil. Make a basic dumpling sauce by mixing the black soy sauce (above) with a little of the black vinegar (above)!

...if you prefer chewier dumplings, the store will also have a wide variety of Chinese frozen potstickers (in the northeastern US you may hear them called "Peking Ravioli".) They have a thicker pastry.

u/RishFush · 7 pointsr/sex

I'll do my "fighter's meal". It's what I eat before I go to my Muay Thai class.

Avocado with this stuff on it. 2 Roma tomatoes with lemon juice on them. Some slices of Havarti cheese. A banana. A protein shake (milk and this stuff). Multivitamin, fish oil, vitamin D. And a whole lot of water throughout.

That'll give me a high, constant energy level for the next 4 hours. If I start getting tired or hungry, I'll devour one of these.

The main goal is healthy fats, fiber, protein, and no processed foods. That'll give you a nice steady energy source with no crashes and no foggy brain.

u/weatherstaff · 7 pointsr/cookingforbeginners
u/bfg_foo · 7 pointsr/Frugal
  • Bouillon cubes
  • Curry powders
  • Spice mixes
  • Milk, sugar, and cinnamon
  • Flavored diced tomatoes (e.g. "Italian tomatoes" or tomatoes with chiles, etc.)
  • Furikake
  • Saffron - expensive, but a little goes a long way
  • Butter and fresh herbs - parsley, basil, thyme
u/barcodescanner · 7 pointsr/funny

When I moved out of Cincy, I missed it sorely. But guess what? I bought a box of 24 last year, and would be more than happy to send you one - PM me if you're interested.

It's the easiest meal in the world, and you can feed a family of 7 TWICE if you make enough noodles. Here are the tips: go to the grocery deli and buy a 1/2 pound of the American Cheese, but tell them not to slice it. Just cut off a big hunk from the bigger hunk. When you put the ground beef in the water (raw), don't use a fork - that's for sissies who hate Cincinnati Chili. Get your hands in there and pulverize the meat with your fingers until it feels like silk.

If you can manage that and have 3 hours to stir occasionally, you will be satisfied. I promise.

u/NextFlightHome · 6 pointsr/foodhacks

I use Tajin on almost everything. It's a Mexican chili/lime seasoning. Maybe what you crave?

u/okfineilldoit · 6 pointsr/Austin


From Alamo's website:

Fresh, hot buttered corn with a kick of Japanese spice. Vegetarian.

“Being a movie theater, I really wanted to blend some great Japanese flavors with our most popular snack. I landed on togarashi — a blend of red chili and other spices and common Japanese condiment — as the flavor driver for our ISLE OF DOGS popcorn special. Not only does the popcorn itself get tossed in this flavorful seasoning, but we infuse the butter as well.”

u/ketokate-o · 6 pointsr/keto

The vast majority of us use Lite Salt (which has 350mg potassium and 290g sodium per quarter teaspoon) or No Salt (which has 610mg per quarter teaspoon). Mix it into broth or ketorade, or just use it on your food throughout the day.

Much easier than taking pills imo!

u/ilaughalot37 · 6 pointsr/EatCheapAndHealthy

Thai style omelet: 2 eggs mixed with a slice of lime, a tsp of corn starch, and a splash of fish sauce. I had that with steamed rice sprinkled with this crack and kimchi. It's delicious and my favorite easy go-to meals.

u/sovietcableguy · 6 pointsr/snakediet

from what i've found online, healthy adults are supposed to get between 2600-3400 mg of potassium per day, depending on gender.

so take for example Nature Made potassium gluconate. each tablet is 550 mg but each only provides 90 mg of potassium. so to get the recommended daily amount of potassium you'd have to take either 29(F) or 38(M) of the tablets per day, which seems like an expensive and inefficient solution to me.

NoSalt however, provides 650mg of potassium per 1/4 teaspoon. the recipe on calls for 1 teaspoon of NoSalt which comes out to 2600 mg potassium.

mixing NoSalt in water seems much more practical than taking 29+ potassium gluconate tablets daily.

edit: URL

u/AlgebraicRhombus · 6 pointsr/TrollXChromosomes

Popcorn is the best! I finally caved and bought a stovetop popcorn maker and I've used it about 5 times in the last week already. Cooked in a little coconut oil and adding in some Flavacol it tastes just like it does in the theatre! And it costs so little but is really not that bad for you!

u/WeAreTheMassacre · 6 pointsr/MealPrepSunday

Theres Korean flakes cheap on amazon called Gochugaru. Should last a long time. Basically a more sophisticated version of cayenne and red pepper flakes. Less intense on the mouth. Good in anything even pizza. Using it by the cup to make stews and soups with cool color, awesome heat and flavor.

Also sounds right your your alley considering all the asian inspired ingredients you used.

u/ZapsspaZ · 6 pointsr/1200isplenty

This is also my favorite breakfast/snack. Ready to take it to the next level? Everything bagel seasoning.
you're welcome in advance

u/Doublestack2376 · 5 pointsr/standupshots

Love the joke, but for real, the alton brown method is awesome and gives you real movie theater popcorn at home. (I LOVE movie theater popcorn and microwave shit just isn't the same.)

In a big metal bowl on the store and a couple spoons of coconut oil. Throw in one kernal, when it pops it's ready. Throw in the rest of the premeasured popcorn and flavacol, the stuff they use at the theaters, and then seal with aluminum foil poked with holes to vent and then shake it jiffypop style till it just stops popping.

Perfect pop every time, transfer to another bowl and drizzle butter on top if you want.

I still get popcorn at the theaters, but there have been times where I have wanted to go to the movies just because I was having a popcorn craving, and now I don't have to, LoL.

u/Rylentless · 5 pointsr/CasualConversation

The thing that sets movie theater apart from microwave is flavacol it is what give it the movie theater taste.

u/ShaBren · 5 pointsr/AdviceAnimals

>really fine granulated popcorn salt


(You can thank me later)

u/dharmon555 · 5 pointsr/aldi

Aldi doesn't sell this, but this is the common one used by popcorn vendors. If you buy the whole quart, it's really pretty cheap and will last for years. Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz.

u/liatris · 5 pointsr/Conservative

Cavender's sounds great on popcorn. I'll have to try that. I tend to like it prepared movie theater style - coconut oil, flavacol and fake butter. Cooked in a aluminum bowl with aluminum foil over the top and holes punched in the foil to let the steam escape.

This way is pretty good too....

u/Leager · 5 pointsr/GifRecipes

You can make your own kimchi. I know that typically requires quite a bit of advance planning, but there are, for example, quick kimchi recipes, and while they feature one major exotic ingredient -- Korean chile pepper flakes, better known as gochugaru -- you can order the stuff off Amazon. And if you don't want to make your own kimchi, substitute the kimchi juice for gochujang, which can also be purchased from Amazon, or, just as likely, you can find gochujang in a lot of grocery stores now (at least where I live, I haven't canvassed the country).

I cook everything from French food to American to African stuff. You'd be amazed what you can substitute, and how you rarely have to go to specialty stores for what you need. I have the benefit of an East Asian supermarket near me, but to be honest, nearly everything I've found there, I have later found in other grocery stores. The only exceptions have been the truly, truly obscure stuff (ever had a recipe call for a jar of tiny, pickled shrimp?), and I typically don't make those recipes again.

I do understand the frustration -- despite how much I love to cook, I hate shopping -- but there are always options, and usually they aren't very difficult ones.

u/btp1095 · 5 pointsr/veganrecipes

You also don't need any oil (sub korean chilli pepper flakes) and it will come out just as good. Sub sugar for maple syrup works great too :)

u/samshine · 5 pointsr/1500isplenty

It’s on Amazon! I’ve heard it’s quite a bit cheaper at physical Trader Joe’s stores, but there isn’t one anywhere near me, so I was fine with the price.

u/natf1 · 5 pointsr/1500isplenty

Seriously!! For weeks I’ve been seeing posts with it and finally bought some yesterday. I’m sure you could find a similar type online!

Edit: I found it, my friend
Trader Joe's Everything but the Bagel Sesame Seasoning Blend 2.3 Oz

u/VodkaEntWithATwist · 5 pointsr/CasualConversation

Psst...Try avocado toast with Everything Bagel Seasoning on it.

u/trashed_lion · 5 pointsr/sushi

Assuming your rice game is strong and you're using high quality artificial crab, a few other things to experiment with:

  • sesame oil
  • lemon juice
  • green onion
  • masago
  • mascarpone
  • sriracha
  • shichimi togarashi
  • real crab meat (the stuff that comes in a can works just fine)

    My guess is you're missing the sesame oil. Usually I just make a mixture of real crab (either lump meat from a can or frozen stuff- because i'm lazy) and Kewpie mayo with a little bit of sea salt, masago, and sesame oil. Usually comes out great. Make sure your ingredients are not overly wet, the soggy feel can ruin your perception of the roll regardless of how good it might taste (and the fishy water tastes a bit gross).

    It's easy to make several small batches with slight variations of ingredients, so make a bunch!

    tldr: try adding a small amount of sesame oil. make sure your ingredients aren't wet.
u/mikegrippa · 5 pointsr/52weeksofcooking

Thank you!

I followed-ish this recipe after seeing it on 'Salt, Fat, Acid, Heat' on Netflix.

They were delicious! You can definitely taste the miso. The recipe calls for refrigerating them for 4 hours but in the (Salt) episode they mention that you can do it in less time at room temperature. I did a little over an hour at room temp and in the fridge for an hour.

I live near a great Asian market and was able to pick up Shichimi Togarashi to sprinkle on the eggs. It was my first time using this spice and I'm looking forward to trying it with other dishes.

u/kimburly · 5 pointsr/xxketo

Great!! The keto flu is much improved if you replenish your sodium, potassium and magnesium! So, make sure to drink a cup of broth every day this week... Morton Lite Salt is a good source of potassium and Natural Calm is my favorite magnesium supplement. And if you don't have magnesium or potassium supplements, try some Powerade Zero or sugar-free Gatorade to get those in your system.

Most of all, stick with it through the flu! For me it was only two or three days, and once I was through it I felt so great. More energy, more happiness, less need to sleep all the time... yay keto!

u/OldCivicFTW · 5 pointsr/fasting
  1. After lots of research, barring pre-existing medical conditions, I've never heard any arguments against it that don't fall along the lines of "You should eat, because I want to eat, and I don't want to feel like my way is wrong or for you to remind me how little self-discipline I have." LOL.
  2. Fasting won't slow down your metabolism, but losing weight will! A smaller body burns fewer calories--you can't go back to eating your previous diet after losing a bunch of weight, regardless of how you lose it. Also, as /u/Eat_Like_A_Snake pointed out, extreme calorie restriction isn't the same as fasting--it can cause severe problems.
  3. As you start weighing less, it takes less skeletal muscle to move your body around, and less heart muscle to pump blood around your smaller body, so unless you strength and aerobics-train, that muscle that you no longer need will disappear--this is true whether you're fasting or not! Your body does need some protein daily, but there are lots of non-muscle proteins--like that extra skin you don't need any more--for it to recycle! No, fasting is not a zombie. It will not eat your brain. Your body just spent years stocking away the perfect fuel for you (fat) to survive on in the absence of food--body fat even has fat-soluble vitamins in it! Why would it eat your brain instead?
  4. As long as it takes? Angus Barbieri did it for 382 days--and coincidentally, the weight stayed off.
  5. This article contains specifics on which nutrients you need to worry about during re-feeding, but in general, it goes like this: Keep the insulin index of your food down until your stomach has returned to a size that can hold enough calories to fuel your body. Low insulin-index foods are foods which are mostly made of fat, or which have barely any calories. That said, I broke my last 21-day fast with Thanksgiving dinner. LOL. As Dr. Fung mentions, re-feeding syndrome is something which was identified in severely malnourished concentration camp victims, and is probably not a concern for healthy people.
  6. Your body needs protein, and that extra skin is a source of protein--so most of the time, fasting minimizes the loose skin, but occasionally, I'll read about someone who fasted and still ended up with loose skin, so maybe genetics is another factor, or maybe they're not fasting long enough to trigger autophagy.
  7. Ehhh, most medical professionals are knee-jerk scared of anything unfamiliar just like normal humans, and fasting isn't mainstream... yet. So you're highly unlikely to find one that will be okay with this. Before-and-after hormone/endocrine/nutrient panels might be interesting, though!
  8. I'm on Day 40, and here's my list of supplements: Garden of Life Multivitamin, Zhou Lyte Up (as needed), Now Bone Strength, Iodoral cut into quarters, and L-Theanine as-needed when the elevated adrenaline gets to be too much. All of these are fine on an empty stomach. Some cheaper alternatives I've tried are: Morton's Lite Salt is about half sodium chloride/half potassium Chloride; bulk Potassium Bicarbonate is super-cheap and flavorless; and you can take an Epsom Salt bath to get your magnesium. Like most other fasters, my fasting guru is Dr. Jason Fung. He has all sorts of YouTube videos, as well as the Intensive Dietary Management website, and a couple pretty famous books.

    More Notes:

  • The maximum amount of calories you can convert from fat per day is kg of fat * 69.4692 or lbs of fat * 31.5053. It's possible for a person to not have enough body fat to meet their calorie needs, so they'd have to supplement dietary fat. Body fat supplies around 7,717 calories per kg or 3500 per lb. Using this math, if you lost more weight than the calories you burned according to your Fitbit or whatever, or more than your theoretical maximum, it's probably either glycogen (aka "water weight") or food in your digestive tract. I keep losing that extra weight until Day 12-ish.
u/indefort · 5 pointsr/AskCulinary

As someone in precisely OP's shoes, I cannot recommend [furikake] ( enough. My local Japanese market has shakers for $2 each, and they turn steamed white rice into a flavorful meal.

u/rabton · 5 pointsr/Cooking

Yep - I moved to the northeast from Indiana and get cravings for Cincinnati chili a lot. This recipe wasn't too far off from Skyline but I have some random Better Homes cookbook with a Cincy chili recipe that I actually prefer to Skyline.

You can also buy the spice packets from Amazon. I know most Krogers I went to in Indiana had them as well.

u/InnocentCrook · 5 pointsr/cincinnati

My wife and I lived a few different places on the west coast while she did travel nursing for a year. I had my mom ship me packets of Cincinnati recipe chili seasoning and would make my own. It's a super easy recipe and it makes your whole place smell like Cincy style chili which is awesome.

6 Pack Cincinnati Chili Mix Packets

u/corymiller183468 · 5 pointsr/bengals

here you go and here is the mix (just as good)(Definitely recommend the chili mix tho.)

u/Redshift2k5 · 5 pointsr/AdviceAnimals

There's lots of things you can use that are naturally high in MSG which you may find in bulk stores, supplement stores, specialty stores. Yeast extracts, soup bases, bullion. Kombu, dashi, soy sauce, bonito Flake for asian flavour dishes.

also you can just buy some on Amazon?

u/cwq1 · 5 pointsr/Cooking

I know this goes against reason #1, but here's what cajun seasoning means to me in recipes as someone who grew up in the south. It's good stuff.

Tony Chachere's Creole Seasoning

u/wyndyday · 5 pointsr/glutenfreecooking

I usually pre portion out all my "campus food" on Sundays so I can have it ready to go in the mornings to stay on campus all day. So, basically, tupperware. This might be way too much information...

I start my day with a shake from a powder, almond milk, and water. If I've worked out, I use this. I get the vanilla one, which I think tastes great and it's GF, SF, DF. If I don't work out I use something with soy in it that's lower cal. The shakes keep me full for about two hours.

Mid morning snack: I buy the ground turkey in tubes and make my own turkey sausage using this recipe minus the marjoram because I don't know what that is... I double the recipe and freeze most of it so I have enough for awhile.

If that seems like too much work, (it's a lot of work but hot damn, so worth it, I promise) You can just do bacon in the oven and portion it out and freeze it. Or you could hard boil eggs and portion those out too.

I do a big batch of frozen mixed veggies that I cook stove-top with some olive oil and Tony's. Gotta get those veggies in! I portion those out in baggies and freeze some.

I eat a lot of deli meat, which you can roll up and eat by itself or cut up and eat over salad.

I portion out my carrots in advance and put some store bought hummus into the tiny little tupperware. If you don't like hummus you could do salsa or peanut butter.

I personally don't eat beans. But if you do, black beans are your friend! You can flavor them with a taco seasoning packet and put them on corn tortillas with veggies. Minimal effort and delicious.

I don't eat a lot of carbs, but if you do, don't forget about rice, baked potatoes, and sweet potatoes. All are easily portable and pretty damn good. I know there are good GF breads, but all the ones I've tried have been extremely unsatisfying, so I tend to stay away from those products and try to eat less processed stuff.

I usually eat a GF protein bar too. But I guess a lot of those have soy. These are great. They're in the cereal isle for me. Lately I've been eating Quest bars like crazy.

I also end up throwing a banana and an apple in my bag too. I try to eat every two hours, so this way I have 100-200 calories every two hours. I can easily bring enough food for me to comfortably stay on campus for 12 hours.

Almost forgot! My lazy AF lunch: A packet of Starkist tuna and an avacado. Just gotta run a knife around the avacado and baggie it before you leave the house. (Slice but don't pull it apart so it won't brown) Just bring a tupperware, mash the avacado with the tuna until it looks like one nasty blob of grey, and it's honestly really really good. Tons of protein to keep you satiated. Salt and pepper makes it even better. Throw it on a corn tortilla, eat with tortilla chips, or just with a fork.

u/felinebeeline · 5 pointsr/vegan

Hey, if you're craving the egg taste, get some black salt aka kala namak! Look in the spice section of an international grocery store near you if you have one. Otherwise, you can order it online (like this or this). It imparts an eggy taste. It's popularly used in tofu scrambles and you can add it to deviled potatoes, too.

u/AmyLynn4104 · 4 pointsr/EatCheapAndHealthy

Sliced up with a sprinkling of Tajin. Just the cukes or add some mango & jicama.

u/DeathHamsterDude · 4 pointsr/AskCulinary

Okay. Well, sea salt can come in different colours depending on the minerals in the salt, so I wouldn't rule it out. I'm more inclined to think it's a sea salt of some variety, because it was soft flakes, and mineral salt tends to be more crystalline.

Take a look at this site, and see if you spot it;

It's most likely some sort of flaked sea salt. You might not be able to get the colour you want easily, but white sea salt will taste much the same. I use Maldon sea salt all the time, it's really nice, without getting into really pricey territory.

u/Targash · 4 pointsr/keto

For potassium I use this.

For magnesium I use this.

I do not take a multivitamin.

I also get a lot of potassium from avocados.

u/firingallcylinders · 4 pointsr/loseit

Most of the formulations I've ever purchased are advertised as "salt lite" or "half salt", meaning that they are half potassium chloride and half sodium chloride.

I've tried the Nu-Salt or the Salt Substitute which is all potassium chloride and it tastes wrong to me. But that's just me. ;)

u/carbaholic · 4 pointsr/ketogains

You only need extra sodium in the first few weeks while going keto/low carb because your kidneys are dumping water/sodium during this adaption period.

Regardless of the above information, I still supplement with extra sodium and potassium because I personally perform better with higher amounts. I put salt in my coffee, and put Morton Lite Salt (salt AND potassium) on all of my food and into my water.

I also do 2-4 epsom salt baths, for recovery and magnesium

u/microthought · 4 pointsr/fasting

Initial 24hr fast while transitioning off carbs left me feeling a little woozy.

Later, when fasting for 48 hours coming from ketosis, I managed to work out hard (ie. running for 30 minutes with heart-rate 180-200bpm) both fasting days without any problems.

Sounds like you may want to be prepared with Light-Salt saying your diet sounds awfully sodium light, and the extra potassium is also good for your heart when water fasting.

u/tresbizarre · 4 pointsr/Ohio

For future reference, I've made some pretty good chili with these Cincinnati Chili spice packets.

u/[deleted] · 4 pointsr/ketorecipes

Full data on all the nutrient content.

I call this the 5-layered super half-moon omelet. It's super because it is very high in anti-oxidants, vitamins, and minerals. And just one can give you half the calories for the day, and over half the vitamins and minerals(I take one effervescent multivitamin pill every day so I have over 100% of all vitamins required; effervescent pills have almost 100% bio-availability unlike normal non-dissolving pills)). It is also super because:

  • it is easy to make

  • it is quick to make - under 6 min for both cooking and prepping

  • it is inexpensive

  • it contains no exotic, US-only ingredients


  • Beat two large eggs, add a pinch of cinnamon and iodized sea salt, then mix it some more.

  • Lather the non-stick pan with butter or margarine, not oil. Pour the egg-mix into the pan.

  • After 10 seconds add the first layer - cheese (you can layer half of it or full surface, as melted cheese becomes a part of the egg surface).

  • Add other 4 layers on top of the first one in the following order: chicken/turkey salami(mine is enriched with red peppers), red onions (of all the onion types these have the highest anti-oxidant count), spinach, tomatoes.

  • add Nu-salt - it's potassium, not salt.

  • While you were doing all that, the eggs should already be done, so remove it from the heating surface and place a lid on the pan so the steam does its work for about 40sec.

  • Put mayonnaise on top of the last layer.

  • Fold it.


    It tastes delicious!

    The combo of cinnamon integrated into the eggs, enveloping cheese, the mayo, onions and tomatoes make it just right (spinach is undetectable taste-wise).
u/Daesleepr0 · 4 pointsr/Frugal

I'd go with

Got a little more spicy to it, great on popcorn.

u/AbbyMoriah · 4 pointsr/recipes

Also good: Add in Tony Chachere's

u/drbudro · 4 pointsr/asianeats

If you like Thai food, pick up some Golden Mountain sauce. You could always mix brown sugar with a light soy sauce in a pinch, but I like having the real deal on hand.

I love (spicy) banana ketchup on all kinds of stuff, especially non-asian food (my favorite is breakfast street tacos with spicy banana ketchup). nom nom nom

Filipino spicy vinegar is also one that I buy a lot of because it lasts forever. It's great for dipping and marinades or using in place of rice vinegar to spice up a dish.

For hot sauces, I always have sambal oelek or chili garlic at the table. Both are also great for cooking/marinades.

If you can find it for cheap, pre-made bulgogi sauce is great for when you need to whip up a large/fast/delicious meal for friends.

u/TriggerHippie0202 · 4 pointsr/vegan

Don't forget Nama Kalak (Black Salt) it's witchcraft for tofu scrambled eggs. It's used in every veg-egg replacer and cheap to get at Indian/Middle Eastern groceries or Amazon; makes it taste/smell just like scrambled eggs.

u/IceWaves · 4 pointsr/fasting

LiteSalt is half salt/half potassium. NoSalt is full potassium.

I think LiteSalt is best for fasting purposes, because you get a little salt deprived too. LiteSalt + magnesium supplementation.

u/JudgeLanceKeto · 4 pointsr/keto

Sodium: broth/bouillon. Beef tastes better but chicken is more readily available. I'll put a TBSP into my 24oz coffee cup in the morning, drink it throughout the day, and that's about 2500mg of sodium. More if I counted the splash of Frank's Red Hot. Adding a TBSP of heavy cream really kicks it up a notch.

Potassium: No Salt (NOT Nu Salt or Lite Salt) as it provides 2600mg of potassium per TSP. Nu Salt contains more, if I'm not mistaken. I'll sneak 1/4 tsp of No Salt into that same coffee cup in the morning and usually split the remaining 3/4 tsp into two 28 oz bottles of water with a few squeezes of Mio water enhancer. Looks like Nu Salt might be easier for you to find, at least on amazon. Also, spinach.

Magnesium: two of these

u/ObliviousAdult · 4 pointsr/fasting

Those symptoms sound like a lack of electrolytes and/or dehydration. Try drinking more water and supplementing electrolytes. If it is electrolytes, after supplementing, the dizziness/headache feeling should go away quickly, and in a while, you should get your energy back, maybe next day.

For starters, I would just start with sodium specifically, just by drink a glass or two of water with a teaspoon of table salt in it.

Better would be getting salt with potassium in it, though, like this Lo Salt - they sell these or similar ones in most supermarkets.

For magnesium, you can get pills. But don't buy chelated magnesium, I heard it gives you diarrhea, I use magnesium malate - - It says it is 10 calories a pill though and recommends 3 pills a day - I usually only took 1 or 2 depending on how I felt.

Never really supplemented calcium, and most of the times don't take magnesium either. Go by the feeling, start with sodium/potassium salt first and see how you feel.

I haven't done a fast longer than 4 days though.

u/TheThirdStrike · 4 pointsr/explainlikeimfive

Fresher? When I worked at Showcase Cinemas, we would pop our popcorn days (up to 5) in advance, throw it in huge plastic bags, then bring it down and push hot air through it at the concession stands to warm it up before serving.

Wanna know why that shit tastes so good? Flavocol.

u/Ziinc · 4 pointsr/Winnipeg

I bought mine on Amazon.

I use it all the time when making popcorn.

u/soullessparadigm · 4 pointsr/PS4

And here's the part where I get flooded with downvotes from those who haven't embraced the palate-ial wonder of lightly burned popcorn paired with some melted "real" butter and melted parmigiano reggiano, served with some Flavacol popcorn salt.

Don't be a douche and burn popcorn in your office/workspace, but you owe it to yourself to at least try a batch of what I mentioned at home. Just use something like a microplane grater to layer some decent parmigiano reggiano throughout the bowl of popcorn, add the melted (salted) butter and then microwave the doctored-up popcorn for about 15-20 seconds. Finish it off with the Flavacol stuff and enjoy the complex, slightly charred (in a good way) taste of what's certain to become your new snack addition.

u/ajbiz11 · 4 pointsr/Target

It's coconut oil! The butter flavor actually comes from a salt called Flavacol. And here's an idea of the yellow coconut oil. It has butter flavoring too, but most of it's in the flavacol

Also, your mushroom kernels should only be used with caramel corn! Standard kernels for normal popcorn!

u/impediment · 4 pointsr/gaming

Do you use flavacol? Seriously, buy this shit, pop your own kernels, and bask in the brilliance of perfect popcorn.

u/alimaemia · 4 pointsr/recipes

The real stuff used in theatres is flavacol, which you can buy on amazon. Works way better than regular salt.

u/thegrumbler · 4 pointsr/japanlife

I made my own bacon. Someone had posted on here in the past that the tricky part was getting hold of curing salt, but upon searching I found that a seller on Amazon had it. Somewhat expensive (1700yen for a 450g jar and another 1600yen shipping) but given that you only use a small amount per batch it should last for ages.

Here's the product page, but I must have been lucky because the seller no longer has it in stock.

u/LifeinParalysis · 3 pointsr/1200isplenty

I got you! The cooking spray and flavacol will give you an authentic butter experience with way less calories. Quick spray kernels and sprinkle some in with your popcorn before you pop and then top it off with some more spray once it's done to your desired butterness.

The bad thing is that Flavacol doesn't come in small, and the container they send will last you 5 years of heavy popcorn abuse. But it's seriously the same stuff they use at the movie theater

u/lobster_johnson · 3 pointsr/AskCulinary

For best results, I recommend getting a Whirly Pop. Add some Flavacol and you've got movie popcorn.

u/everlong44 · 3 pointsr/hometheater

I use a pretty popular recipe... but let me know what you think. I use 3 tablespoons of coconut oil, 1/2 cup of corn of your choice, and 1/2-1 teaspoon of flavacol. Tastes pretty close to movie theater popcorn to me.

u/Mrwhitepantz · 3 pointsr/Android

If you want movie theater popcorn at home, buy some flavacol and put that on it. That's how they get that unique "movie theater" popcorn taste.

u/DexRogue · 3 pointsr/LifeProTips

This oil + this salt + these kernels = Movie Theater Butter. The Flavacol makes a HUGE difference.

u/uncomfortablyhigh · 3 pointsr/CFB

Flavacol master race.

u/d_hoover · 3 pointsr/mylittlepony

Yup. All you need is a pot, some canola oil, salt or Flavacol and voila!

Oooh! Oooh! Gimme some!

u/svel · 3 pointsr/food

The Nordic Ware microwave Popcorn popper, and Flavacol is what we use. Excellent results every time, and SO easy.

u/Soggy_Stargazer · 3 pointsr/Spokane

The real secret is flavacol.

Amazon sells it in bulk, or you can get this stuff:

comes in different sizes. we use the 4oz ones with our stir crazy popcorn maker.

You can buy in bulk and get cheaper with just the popping corn, carton of flavacol, and the coconut popping corn oil, but its a little more work to measure it all out. YMMV.

u/momona_ · 3 pointsr/ketorecipes

Have you tried Flavacol? It's the popcorn seasoning movie theaters use. You could melt/spray some popcorn coconut oil on pork rinds, shake on flavacol, and it would be LIKE popcorn.

u/Tabarnouche · 3 pointsr/foodhacks

If you're looking to re-create theatre-style popcorn, then a spice/salt you're looking for Flavacol! My go-to recipe is a heaping tablespoon of coconut oil, a half-cup of popcorn kernels, and a teaspoon of Flavacol, all put in a Whirley Pop over medium-high heat. Three minutes later, you've got a pot full of popcorn!

u/hr00ns · 3 pointsr/fermentation

yes they're all in the fridge, the best by date isnt until next May --- think I'll add the one that's already open and give it a trial run, I can always experiment later

looks like enough to do all 10 containers right here lol

and I keep kosher so not sure I would trust most fish sauce, I've been to some oriental markets near me and wasn't confident enough they weren't made from krill

u/corey_uh_lahey · 3 pointsr/smoking

That last photo is amazing.

Also, for those wondering like I was, Prague Powder.

u/Grundlemoot · 3 pointsr/AskFoodHistorians

It's used but it's less common nowadays. A lot of recipes call for stuff like this that's a dyed sodium nitrite. But you can still find recipes that call for it.

I'm not sure about availability in stores.

u/squired · 3 pointsr/smoking

-- Sorry for the wall of text.

Nope, it's just a preservative, though it also keeps jerky that "red"
coloring most people are used to. You've likely eaten tons of it, you just weren't aware of it.


[Edit: It's important to mention that cure isn't meant to keep your meat safe "for a long time". Many home cooks figure they'll eat their jerky well before it goes bad, so they don't care. That isn't how it works. You use a cure so that your meat doesn't go bad while you are processing/dehydrating/cooking it. You use a cure to keep it safe while you try to process it into a state that it can preserve itself or be protected by low temps.

Once your jerky is finished and tossed in a paper bag for your pantry or vac-packed for your freezer, the cure's job is "largely" done. That's where your salt, internal water content, humidity and temp come into play. Prosciutto for example is cured to hell and back and has been hanging around for months/years, but you wouldn't throw a slice on your counter and eat it even 2 days later (ok ... maybe 3 three days).


Before sodium nitrite and other preservatives, you'd have to salt the hell out of meat and wash that salt out before consuming, or make pemmican which is completely dried and then usually ground and mixed with fats.

Jerky as we know it isn't shelf stable at "room temp". That is, not unless salted/candied, prepared in a sterile environment and vac sealed. Check out any bag of jerky (and many, many other foods), they all have have sodium nitrite or similar ilk listed under the ingredients. A few are "uncured", but that is a marketing gimmick as they get their nitrates from ingredients like celery powder or sea salt held at specific temps for a week or two for the nitrates to develop "naturally".

There are two types of cures btw, fast acting (Cure #1) and slow acting (Cure #2). The first is made for food you are going to process within a week (not including refrigeration time), like jerky and some sausage. It is also called Prague Powder, pink salt, tinted cure, butchers salt etc; it's all the same stuff. Cure #2 is used for items that will dry over long periods of time. That is basically used in any charcuterie items like salami and prosciutto, as well as traditional cured hams like Country Ham.

This is the stuff you want for jerky.

u/tahlyn · 3 pointsr/todayilearned

You can get it here. Not exactly a little bottle... but you can easily put it in a little bottle and keep the rest up in the cupboard.

But if it must be in a bottle, here. It's more expensive than the 1lb bag though.

u/icedcoldbrew · 3 pointsr/1200isplenty

underneath is chopped romaine, and then egg is one whole egg and two egg whites topped with Trader Joe's everything but the bagel seasoning and then carrots are just roasted with lemon and curry

u/tiffi_333 · 3 pointsr/1200isplenty

This is the cheapest on says $14 for people who dont want to click) buying American products like that on there is usually too expensive to be worth it. The really good products end up being made up here after a year or so, either by them being available or a different brand making basically the same thing. It took longer than I thought for halo top knockoffs but it's happened. They're all too pricey for me for a pint and the icecream I get isn't much higher than halo top for the plain flavours so I didn't mind much with that though.

u/MrM0stly · 3 pointsr/Breadit

I've made it before, it is pretty easy; just combine the various everything-bagel ingredients and mix well. If you are going to do this, I recommend seeking out a grocery store that has loose product that you can bag and weigh yourself. I think it ends up being less expensive than buying individual bottles/jars of each ingredient (dehydrated onion flakes, dehydrated garlic flakes, black and white sesame seeds, poppy seeds, and kosher salt). You can also buy "everything but the bagel" style seasoning, Trader Joes has a pretty good blend:

u/Egon_Loeser · 3 pointsr/hotsauce

The chili lime spice is basically Tajin, which is what all the fruit carts in LA use.

u/SoManyTrolls5-0 · 3 pointsr/TopSecretRecipes

Skip a few steps and get this. You'll need to add heat, but it's close.

u/AzusaNakajou · 3 pointsr/ramen

This and lots of it. You should be able to get it at all asian supermarkets.

I like to use white pepper and occasionally some sesame oil for lighter pork/chicken flavored soups. If you can get Shichimi Togarashi, that's probably one of the best spices. It's more commonly sprinkled over udon but it'll work nicely with just about any soup.

u/HardwareLust · 3 pointsr/ramen

In case anyone is wondering, Amazon carries the House brand. It's like $5/bottle and worth every single penny. I've taken to putting it on everything from eggs to ramen to pulled pork.

House - Shichimi Togarashi

They also have Sansho peppers and Nanami Togarashi, too.

u/ThatSubstitute · 3 pointsr/LifeProTips

Amazon has it for Prime as well. I've never tried it, but it's on the way now.

u/HotBananaa · 3 pointsr/keto

Well, you can take things to help with the electrolytes, as you should.

You wanna double your Sodium intake. You can use Lite Salt as that has sodium AND potassium in it, and a pretty good amount of potassium as well. Better than most supplements anyway. And then you will wanna buy a magnesium citrate. I also use chicken boullion cubes for sodiumm, i put it in a coffee cup and put hot water in it, then drink it. Tastes like soup kinda.

Its not about "going hard", its not a crash diet. You just figure out your macros and stick to it. Let your body handle the rest.

And no stuff like Powerade has electrolytes in it but nearly enough.

u/ThisIsMyKetoUsername · 3 pointsr/keto

If you're in the states, look for [this] ( It's cheaper if you've got a grocery store that carries it. This has your potassium as well as a a little magnesium, but I don't think the magnesium is that physioactive. It helps me a LOT more than the salt that I used before. Just add a bit, I've heard between a 1/4 tsp and a full tsp, to your bottle of water and, if you want, add some vitamin fortified water additive, like [Mio] ( I like this one with the stevia and the additional B vitamins. It's a wonder drink for me!! But, if you're feeling ok, then go with what's been working for you!

u/BasqueInTheSun · 3 pointsr/keto

You may want to add a pinch of salt to your water. LiteSalt is awesome and I use it daily. You could also try that pink salt that's super popular.


A general tip about adding salt to water. Don't add so much that the water tastes salty. That's way too much. Only add enough so that the water tastes a little off. Like a different type of tap water, if that makes sense.

u/FlyingPasta · 3 pointsr/intermittentfasting

Broscientifically, potassium is supposed to balance out the sodium intake.

Why do you think you're craving so much salt? It makes sense to want salt after a 48hr fast with lots of water, because you're flushing the necessary sodium out of your body. Do you feel worse if you reduce sodium? Is it purely a craving?

You can also buy this reduced sodium/added potassium salt that I use:

u/stealthhuckster · 3 pointsr/ketogains

How do you recommend getting the electrolytes? Is there a better/tastier option than just drinking lite salt or no salt and water?

u/tigasone · 3 pointsr/Cooking

One of my favorite recipes is known as hurricane popcorn.

You can easily make your own at home like this:

Pop your popcorn as you normally would (mircowave or stovetop).

Toss with a mix of melted butter, a little toasted sesame oil, and a little soy sauce.

Then add furikake (Japanese seasoning of crushed seaweed and sesame seeds), and [rice crackers] (

u/evilyou · 3 pointsr/EatCheapAndHealthy

You're looking for Furikake, rice seasoning. There are several different flavors, I usually get the fish/seaweed flavor, it's pretty good. It goes well on ramen too!

If you have an Asian/international grocery store nearby they'll have a lot more stuff like this.

u/Agwtis27 · 3 pointsr/1200isplenty

This is exactly what I do every game night! My friend and I will play a video game for almost the entire evening and I'll just make a bunch of snacks instead of us stopping for dinner.

Some of my favorites include:

  • Salt and Vinegar chips with yogurt dip (Greek yogurt, cucumber, green onions, and black pepper). This is my most calorie dense snack, but I can get three chip servings (~54 chips/84g/~half a bag) for 480 calories. If I am going to eat nothing but this for dinner and before bed snack, I'm not to upset. It is game night after all... :D I'm trying to find a crunchy, salt and vinegar alternative, so if anyone has any ideas, let me know please!!!!
  • Popcorn with Furikake and Coconut Oil (a little spray to keep the seaweed and sesame seeds attached to the popcorn). I've also made a mix of coco powder, cinnamon, and Ovaltine to sprinkle on my popcorn when I am craving something sweet.
  • Baby carrots and Trader Joe's crunchy coconut chips. I don't know why, but I love altering each bite. One bite carrot. One bite coconut. One bite carrot. One bite coconut. One bite.... They taste delicious together and the two different types of crunchy textures drives me nuts! Also, altering the two bites will help me from eating too much of the coconut chips, which are more calorie dense than the carrots (coconut 80cal/14g vs. carrots 5cal/15g).
  • Savory Crisps crackers (50cal for 9!) and miscellaneous toppings. Sometimes I like jalapeno mustard (0-10cal) with mixed finely diced raw veggies (peas, carrots, etc.). Other times I like to use avocado, red pepper, and salt (like it shows on the package!). A slice of apple or pear with a low cal cheese is also great! Cracker toppings are the best, because you can get a lot of variety! Variety is amenable to low calorie diets.

    If I am going to snack a lot, I try to focus on sating as many different needs as possible, which is why a crunchy texture is the main focus point of most of my snacks, and then taste.
u/Doodles4me · 3 pointsr/keto

I have an 80oz bottle that I fill with water + tsp himalayan pink salt + tsp No Salt + teaspoon Natural Calm powder (magnesium). I sip t/o the day and can tell I difference if I forget and get behind. I also take a B complex pill and calcium pill in the morning and a magnesium citrate capsule at bedtime. This formula has been working very well for me over the past couple months. No more palpitations and laser-focus at work and home. KCKO!

u/RaWWtF · 3 pointsr/Supplements

You can try taking sodium free salt. Just add it in water and stir. Something like this:

Very easy way to increase your potassium intake.

u/Captain_Midnight · 3 pointsr/keto

Have you looked at online retailers? I noticed that you can get it from Amazon Canada. But after factoring in shipping, it works out to $3.50 CAD per can, which seems kind of high. 36 ounces total.

Instead, you may want to try "lite salt," which is a blend of sodium and potassium. Here's 33 ounces of it for $15 and change. Most people find this more palatable than pure potassium chloride.

>I've also been advised potassium salt is very dangerous so I shouldn't be looking for it.

Only if you're taking medication that causes you to retain potassium, or a related health issue. Either way, get some blood tests from your doctor to figure out if you have any issues there, before taking supplements.

u/BoneByter · 3 pointsr/LifeProTips

> banned throughout the world

The hell are you on about? I can get a jar from Amazon if I don't feel like going to the grocery store.

u/DrNoided · 3 pointsr/foraging

This man is lying to you. Use tony chachere's instead of Old Bay and Use Zatarans crab boil. Also put crushed whole garlic, corn on the cob and potatoes in the pot.

Anyone who say's old bay in favor of Tony's is objectively wrong.

u/manirelli · 3 pointsr/EatCheapAndHealthy

You can literally add this to anything and it becomes delicious

This is also available in just about every major grocery store I've ever been to if you prefer to get a bit cheaper while out shopping.

u/redditor1255 · 3 pointsr/trueloseit

Couch to 5k is awesome. I've been running it with a friend that has asthma. If he can do it, you can do it.

Plan your meals in advance. Try to cook twice a week.

Cut out calories at breakfast. Only eat enough to get you to lunch.

Cut out calories at lunch, only eat enough to get you to dinner.

Dinner is for eating a banquet of meat and veggies.

Buy this. It makes chicken, pork, lambchop, and eggs taste amazing.

u/arriflex77 · 3 pointsr/Fitness

I use this Creole Seasoning and totally love it, though it makes things a bit on the salty side unless you're careful about quantity. I usually give a generous coating on both sides of the breast, sear each breast for 6 minutes on just one side, then pop them in a baking dish in the oven. Super easy and tastes great, been doing this for a few weeks now.

Other things I've done include curry spices (you can look up recipes/rations or just do like I do and wing it and hope for the best), fresh cilantro, also cook down a bunch of onions with some garlic and then cook the chicken with the browned onions, you can also get "poultry seasoning" mixes that have various herbs with garlic and onion powder. Fresh herbs are great, they tend to be cheap at ethnic markets (hipanic, asian) when they are otherwise pretty pricey for a tiny bunch. I always go for cilantro but thyme and rosemary are amazing with chicken.

u/robotnip · 3 pointsr/Cooking

I don’t think there’s one right way to make it. Yours sounds interesting, but looks like it may come out too saucy or wet? Here’s my interpretation of it.

Same way as yours just no paste, no coconut milk, no garlic. Use Madra’s Curry Powder, with oyster sauce, some “mountain sauce” and fish sauce, and a little sweet soy for, well sweetness. I like to add an egg to it as well.

Madra’s Curry Powder

Mountain Sauce

Sweet Soy Sauce

u/JustinJSrisuk · 3 pointsr/MensLib

I do! I was born into a family that owned a Thai restaurant, which I took over from age 18 to 27, and I’ve also a total whore for Asian cuisine so I can definitely help with soy sauce suggestions!

So here’s a great tip: you should have at least two different kinds of soy sauce including a light soy sauce and a dark one, with perhaps two or three additional kinds of specialty soy-based seasoning sauces. While that sounds like a lot, generally soy sauce is an inexpensive ingredient, even for more high-quality brands, and a bottle will last you for ages. I’ll give you a few recommendations for each category. As a side note these are Amazon links, but if you have access to an Asian grocery store then I absolutely suggest buying them there instead as you would save at least 50% off the prices.

Light Soy Sauce: this is your workaday soy sauce, the kind you would add savory saltiness to stir-fries or dip your sushi in.

Pearl River Bridge Golden Label Superior Light Soy Sauce - is a great standby favorite of Asian chefs the world over, especially in the seafood palaces of Hong Kong. It’s less jarringly salty than say a Kikkoman, with more complexity. Pearl River Bridge is a really well-respected brand of Asian condiments, generally all of their products will be either good to excellent. Note that they produce two different varieties of light soy sauce, the “Superior” and the “Golden Label” - always go for the Golden Label, it’s just better in every way than the “Superior”.

The second light soy sauce I’d recommend is San-J Tamari - which is made wholly of soybeans without any wheat. While this is good news for anyone with gluten sensitivity issues, the flavor has a more pronounced umami because of it.

Dark Soy Sauce: think of dark soy sauce as a soy balsamic vinegar - it’s a highly-concentrated, almost syrupy sauce that also has a bit of sugar for a hint of sweetness. It is ideal for marinades, salad dressings, glazes, I’ve even used it in desserts!

[Pearl River Bridge Mushroom Flavored Superior Dark Soy Sauce](16.9 oz. - is an umami bomb to your tastebuds, rich with portobello mushroom notes and a perfect accompaniment to red meat dishes like wok-seared ribeye with gai lan aka Chinese broccoli.

Healthy Boy Thai Sweet Soy Sauce White Label - as thick as molasses, this sweet soy is essential in traditional Thai noodle dishes like ผัดซีอิ้ว (pad see iew) and is also good when you want to add a little savoriness to sweet recipes. I once made sweet soy brownies with a healthy dollop of this and they were utterly fantastic.

Miscellaneous Soy Sauces: these are usually different varieties of flavored soy sauces from around Asia.

SHIMOUSA PONZU - ponzu is a mixture of soy sauce and yuzu, which is the juice of a Japanese citrus fruit. This bright sauce adds a lemony kick to salad dressings and jazzes up seafood. Try it as a marinade for salmon crudo or as a dipping sauce for your favorite sashimi.

Golden Mountain Seasoning Sauce - oh my god do I love this stuff, it tastes like my childhood as my Dad would always cook my favorite meal (pineapple fried rice with shrimp, chicken, veggies and cashews) with this sauce. It’s a soy sauce with a very distinctive tangy kick, and I use it in everything from fried rices, eggs, soups, noodles, stir-frys, you name it. Everyone I have sample this wonderful sauce ends up being addicted!

I skipped over a lot of stuff, like the recent rise in artisanal soy sauces, many of which are even aged in barrels! But I think that this is a good start for someone who wants to explore beyond the disposable packets they get from the takeaway place. Let me know if you have any more questions! (Or if you want a recommendation for fish sauces, because I could literally write monographs on the subject!)

u/spunky-omelette · 3 pointsr/recipes

It's a sauce that's similar to soy sauce, but it definitely imparts a very Thai flavor to your dishes. I find it's kind of a secret ingredient that kicks my stuff up to restaurant levels.

It's in a green bottle, and you can find it at most asian marts. If you live in an area with a larger asian population, you might even find it at a regular supermarket.

u/Winterwitchcraft · 3 pointsr/vegan

The reason they found it expensive is because they looked for easy replacements for their Standard American Diet Foods.
If you get a box of corndogs for $6 every month, then find it's the same price for half as many vegan corn dogs, you're gonna have a hard time. If you want junk food, think onion rings or tater tots instead, which are $2-3 for a huge bag.
If you are used to getting a Krispy Creme dozen for $10, finding a single vegan donut costing $3.50 is going to shock you. Instead, buy a box of Oreos for $3.

A lot of vegans will just be like "expensive? lolol rice and beans." But no one (or most people) don't want to eat bland sadness every day. As a new vegan, you just don't understand the "accidentally" vegan foods. You don't know the cheap vegan. You just know that Daiya Cheese costs more than regular cheese- I totally get that.

junk food that is vegan:

Some (kinda expensive but lasts a LONG time) vegan staples: (rehydrates to 3.4lbs of ground 'beef' for $10. Add to pasta sauce, or a packet of taco seasoning and use in taco/burrito/etc.) (Used in TONS of vegan recipes to make cheesy sauce, eggs, sour cream, cream cheese, etc., or to add a cheesy-nutty nuance to many dishes. Top popcorn or pasta with it. $13 for MONTHS worth of servings.) (you'll find the bulk of vegan pasta sauces, dips, sour cream, cream cheese, lasagna, and tons of other shit require soaked cashews. $16 is again, months worth.) Kala Namak/black salt. It adds a sulfur-eggy flavor to anything (i.e., tofu egg scrambles, ramen.) It's a giant bag of salt for $4. Almost as cheap as regular salt.

Easy cheap vegan meals:
Biscuits and gravy (Bisquick is vegan.)
Pancakes (Again, Bisquick. Also maple syrup and margarine.)
Burrito (rice, beans, the vegan beef I mentioned above, gauc/salsa/fake sour cream/corn/onions or wtf ever you like on burrito.)
Spaghetti + garlic bread (use margarine instead of butter, that's it.)
Grain bowls (they are super easy and cheap and have a million varieties, you'll find one to your taste.)
Curries (use tofu instead of chicken. Simply Balanced by Target has a few different good, cheap vegan curry sauces if you don't like to make your own.)
Tofu scramble (tons of different varieties if you google for recipes.)
Falafel (almost all falafel mixes are vegan.)
Salad (Italian dressing is usually vegan. Bac'n Pieces are vegan.)
Veggie stir fries
Pesto pasta
Oatmeal (top with nuts, PB, fruit, cinnamon, maple syrup, raisins, whatever.)
Pasta salad, omit the salami/pepperoni.
potato salad, vegannaise instead of mayo.
Anything you can imagine with potatoes + sweet potatoes - grilled, hashbrowns, fries, hassleback, baked, tots, mashed.
Smoothies (vegan flavored protein powder is more expensive than whey, I know. But soy and pea protein isolate are very cheap. Add plain protein, banana, ice, plant milk, peanut butter, cocoa powder and sweetener/sugar.)
Caramel rice cakes topped with coconut/almond reddi-whip and nuts.

Here's some more outside of the box but cheap meals:
Jackfruit pulled pork (I just use slowcooked jackfruit and storebought BBQ sauce.)
Fried plantains
Fried zucchini
Tempura veggies
Baked acorn or butternut squash with margarine + brown sugar
Zucchini fritters (there's recipes everywhere and they're amazing.)
Chow mein
Pan fried bean sprouts
Chia pudding
Ceviche omit the shrimp/fish
Roasted eggplant
Mushroom shawarma

Plant milk is more expensive than cow's milk, but you can make cheap-ass oatmillk at home*. There's tons of baking egg replacers (banana, applesauce, etc,) but I highly recommend flax egg** for some easy omega-3s.

Some life-saving cheap recipes: * ** (the semi-sweet chocochips at Trader Joes are vegan, so are their marshmallows. I recommend adding both.)

I realize how big my post is now that I'm finished.. Hope you find it helpful haha.

u/elerner · 3 pointsr/askscience

More than just feasible.

EDIT: a more informative link on potassium chloride salt substitutes.

u/meat-head · 3 pointsr/keto

Sodium. Potassium. Magnesium. In that order.

Want to make it easy? Buy bullion paste or cubes. Drink hot broth twice a day with 1/8-1/4 tsp of potassium salt in in. That's what I do. Have some next to me right now as a matter of fact.

This is what I use specifically:



[Although I recently switched to four of these a day:] (

u/wavefunctionp · 3 pointsr/fasting


or equivalent salt substitute. You can find them by the regular salt in the store.

For this one particularly, it only has potassium chloride (K salt), and no sodium chloride (Nu salt), so you would mix with regular salt about 50%.

I pour a small bit in my hand and add it to a glass of water, and then I do the same with a bit of table salt. Zap in the the microwave for 1 minute and stir to get it to dissolve quickly. It should only taste mildly salty if at all.

On strict keto or fast, I'll have two a day, one in the morning, and once in evening. If on a fast or if I am having some 'distress', I'll also have some Metamucil. I'll also have a glass of salt water if I am feeling notably lethargic, I have a headache, or I notice my blood pressure is higher than normal (can be an indication of K deficiency).

I take a multivitamin each day (mostly for just piece of mind) along with vit. D and fish oil with my other medicines.

I take no other supplements. Most other supplements, outside of diagnosed deficiencies (usually the result of an illness or drug side effect), are of very suspect utility. Most of the time, you will get more than enough nutrients with a varied diet. The only steady deficiency for most people that is effective to supplement will be D and Omega 3.

Many people will say Himalayan salt, but it only has trace amounts of minerals other than sodium. It is mostly a fad for hippies/hipsters who don't know better. It is pseudoscience.

u/fordus · 3 pointsr/keto

Slo-Mag &

These are critical to maintaining your electrolytes, along with sodium. You need more than just added table salt, think heavily salted food like pickles, or my favourite way is broth from these bullion cubes

u/MuffinPuff · 3 pointsr/EatCheapAndHealthy

What's your DRA? 1500mg? Whenever I do a low sodium diet, I shoot for roughly 1500mg.

For this type of dietary restriction, I normally stuck to foods that don't need a lot of salt, like veggies, lean meats, and fruit. You'd be surprised how much salt is in bread, crackers, pastries and other baked goods. Pastas and rice also tend to need more salt to add flavor, so I avoid those too, however, rice is more forgiving with how many spices you can add to it.

How do you feel about potassium-free salts and low sodium salt substitutes? There's a pretty good half & half on amazon that has good reviews:

u/SuperAngryGuy · 3 pointsr/askscience

This is an experiment that you can perform yourself although the company does say to consult a physician before using their product. This is because some people should be on a potassium restricted diet such as for kidney disease source.

second source about KCl and diabetes:

Many grocery stores sell a table salt substitute called Nu-Salt that is a potassium based salt (KCl) instead of sodium based salt (NaCl).

You may find that the potassium salt tastes a bit "acrid" compared to sodium "table" salt.

u/IvanIlyich · 3 pointsr/keto

I get my potassium from Nu-Salt and was able to completely avoid the keto flu-like symptoms. Best of luck with your latest attempt!

u/ScribblerJack · 2 pointsr/Random_Acts_Of_Amazon

Mathematical! :-D This please? - They stopped selling a salt candy that I used to eat as a kid and this is the alternative. Craving it so hard!

u/doctorchile · 2 pointsr/houston

Most vendors will also use this. It’s used throughout Mexico.

Here’s the amazon link, but they sell them at target and most grocery stores.

Tajin seasoning

u/alainagris · 2 pointsr/EatCheapAndHealthy

Tajin seasoning! Cut up your banana and sprinkle on top. I also like my bananas cold.

u/m2cwf · 2 pointsr/rage

Protip: Highly recommend Tajin seasoning for bloody Mary/Caesar rimjob. Good stuff!

u/binkkit · 2 pointsr/keto

Get a bottle of Tajín for your avocado-eating pleasure. It's bangin' on eggs, too.

u/Vinaka · 2 pointsr/AskReddit

Quesadilla with Cheese, Green Onions, and Tajin!

u/jofijk · 2 pointsr/Cooking

Also, eating the ripe mango with some of this stuff sprinkled on top is absolutely delicious.

u/KidCadaver · 2 pointsr/Wishlist

This stuff. ("Ground chile peppers, salt and dehydrated lime juice.") They were offering sample packs of it yesterday in Adventureland, and I always get a giant pickle while I'm there, so the woman was like "Trust me. Put the chili mix on the pickle."

Oh my god it's so fucking delicious I could cry. I immediately bought a huge thing of it at our grocery store this morning, along with two massive jars of pickles, and let's be real they'll be gone by tonight.

u/plaitedlight · 2 pointsr/veganrecipes

Hummus is great to dip all kinds of raw veggies in, especially cucumber.

How about lime juice and salt. Or Tajin.

Or Ssamjang Korean Seasoned Soybean paste

u/No_volvere · 2 pointsr/Albany

You won't be disappointed. The tajin is the most important part IMO. I throw some in the glass as well as the rim, You can get it at Walmart in the Hispanic Foods section.

u/0six0four · 2 pointsr/Random_Acts_Of_Amazon

Oh that Tajin Fruit and Snack Seasoning Haven't had that in so long! I would recommend it to everyone!

u/LittleHelperRobot · 2 pointsr/Coachella


^That's ^why ^I'm ^here, ^I ^don't ^judge ^you. ^PM ^/u/xl0 ^if ^I'm ^causing ^any ^trouble. ^WUT?

u/96dpi · 2 pointsr/Cooking

> I accidentally used kosher salt but my wife always complains they're too salty unless I use regular iodized typical stuff.

Salt is salt. No salt is more salty than any other salt.

For finishing salts, you want to stick with flake salt, like this stuff. Whole Foods carries it as well.

/u/anxiety_anne is probably describing something similar to your kosher salt.

u/renegadeangel · 2 pointsr/JapaneseFood

If it had red pepper flakes in it, it's probably shichimi togarashi.

u/GoodOmens · 2 pointsr/memphis

I've never had it (or made it) but I've had really good results of other Japanese recipes from these sites. I'm assuming the broth is a dashi base (a fish based cooking broth) with mirin (sweet cooking sake), sake, and soy sauce.

Don't know where you live but any decent asian grocery should have most of those ingredients. For dashi, I usually use a powder instead of making from scratch. Also easy to use to make miso soup, just a cup of dashi broth and a tbs of a good miso, yum. If you make a trip to an Asian grocery, don't forget the Shichimi, really good sprinkled on a udon soup.

u/TheLepos · 2 pointsr/bjj

Physio-Nerd here. Potassium, Magnesium, Water. If it's a big problem try to aim at at least get 4000-5000mg Potassium daily and 500mg magnesium. Stay hydrated because your kidneys need water in order to clear magnesium from your system. These values are slightly higher than the RDA if you look it up, but RDA values are typically a "what's the least amount that you can function properly on" not a value that provides optimal performance. (NOTE: I'm NOT saying that there isn't a max value you shouldn't cross, but these values are typically much higher than the RDA). We also lose electrolytes through our sweat, so going slightly higher will help balance that out.

A recommendation I can make is to buy something called lite salt ( It's half sodium, half potassium, so that can give you a good way to passively get more potassium.

TL;DR: Electrolytes, water, something, something, something, salt.

u/breederofdragons · 2 pointsr/TeamSandcastle

First off, I am by no means an expert in keto, and almost everything I have learned has been from /r/keto, and trial and error. This may also be a novel, as I am very long winded...


With food, I found that most processed foods were off limits. This was hard at first because that's just about all I ate. Keto forced me to prepare every meal, every day, from scratch. I have no problem with that, as I LOVE cooking, and as a SAHM, I have the time for it. Some people find this very hard to do, and it makes keto very stressful for them. I'm sure there is a way to do it without being a good cook and having oodles of time, but you'd have to refer to someone else for advice there.

As for what foods worked for me, we ate a lot of ground beef, sausage, and pork. Anything that is usually on a bun/tortilla/rice, I just made into salad. Hamburger salad with (reduced sugar) ketchup and mayo for dressing, taco salad with no shells, fajita salad, stir-fry salad, etc.

My side dishes were usually spinach, cauliflower, asparagus, zucchini, or broccoli. There are a ton of ways to prepare them all, so it didn't get as boring as it sounds.

For snacks, I like them easy, so I'd have things like string cheese with pepperonis, handful of almonds, lunchmeat rolled with sliced cheese, tuna/chicken/egg salad with pork rinds, or leftovers. If I could just pull it out of the fridge, it was fair game.

I found millions of recipes and ideas just by googling whatever I wanted with the word "keto". For example, google "keto lasagna" and you will find a bunch of recipes where people have already figured out how to reduce the carbs. When you have learned some tricks from others, it becomes easy to start to see what you can do with your own favorite meals.

My biggest piece of advice for food is: do NOT drive yourself crazy trying to "keto-fy" everything. For example, keto fried chicken is easy, just 'bread' the chicken with crushed pork rinds, and cook like usual. Bam. Done. Then there are recipes for bread that call for physllium husk and xanthum gum. They are do-able, but will just make you crazy and leave you craving the real thing. Keep it simple, especially at first.


For electrolytes, I believe the recommendations are 5000mg of sodium, 1000mg of potassium, and 300mg of magnesium. For sodium, I just salt my food to taste, though I really like salt, so it was easy for me. My husband found that he can't salt his food that much.

For potassium, I bought Morton's Lite Salt at my grocery store. I used it for salting most of my food, and use it to make my own 'sports drink'. (I've found that most sports drinks contain high carbs, and the ones that don't contain so little electrolytes, you'd have to drink a ton of them.) 1/4 tablespoon in a bottle of water with a liquid 'drink enhancer' like Mio, though I use a store brand, and you have 350mg potassium and a little sodium knocked out. I usually did this 2 times a day.

For magnesium, I take a 500mg supplement with my multivitamin everyday. It's the only electrolyte that I needed to take a supplement to reach. You should be getting a lot of these from your foods, but sometimes it just doesn't work that way.


Log everything you put in your mouth. Every gram of every bite, even your supplements, and you will know what you need and where you are. Some people can do 'lazy' keto and have success, but I found that I needed to see my numbers everyday. MyFitnessPal is amazing for this, and after using it a while, it becomes even easier. You can add recipes to it as you cook, and get an accurate macro count. You can log your new 'sports drinks' and know if you are lacking in something. My husband and I were religious about logging, and I think that is why we had so much success. It is a lot of work, but it leaves you with answers to questions of "have I had enough ___ yet?"


I had a limit of 20g carbs and tried to NEVER go over that. Some days I saw 21g or 25g. Very rarely, I would have a 30g day. My reasoning for a super hard cap of 20g was 'hidden carbs'. Like I replied before, some things will be labeled as 0g carbs, because if it is less than 0.5g, they legally can. Two servings leads to one 'hidden carb.' Sometimes, MFP counts are off a little, especially veggies, and you don't want to ruin your day. I've read that people can stay in ketosis under 50g carbs, but I didn't want to near that. Capping at 20 guaranteed I stayed in ketosis, and theoretically gave me a 30g cushion, should I have missed something. I do not think I ever came out of ketosis, so it seemed to work well for me.


My husband and I are proud to say that in 100 days, neither of use had cheat days. We did, however, have days where we said "fuck it" to MFP and just relied on our knowledge of our food to keep on track, but this didn't happen until after a couple of months. I am not against cheat days, but they can knock you out of ketosis, make you retain water, and, in my experience, going from few carbs to a lot of carbs and back makes my body feel like crap. I say that if you need to 'cheat' make it one meal, and still try to keep the carbs as low as possible. Need french fries once a month to live? Have a bunless burger and your fries. It's roughly 70g carbs for a large McD's fries, so you've gone way over, but if it is for your sanity, once in a long while won't completely derail you, just make a couple days a little wonky.


This run was my third go at keto. The first two I didn't last over a month. Part of that was my lack of knowledge, and part was doing it alone. I live with my husband, 4 year old, and mother in law. The first two times I did keto, I did it alone. The first time, I found that I was cooking almost 4 different meals for every meal of the day: me on keto, something for my picky kid, gluten free for my MIL, and something 'regular' for my husband. That's 12 different meals a day. I love cooking, but not that much.

The second go around my kid was a little less picky, my MIL dropped the gluten free diet, and my husband is extremely easy to please with food. I learned how to make one meal that worked for everyone, by making different sides for myself and the others, or adding what I needed, like excess fats, after the fact.

What I found most beneficial from ketoing with my husband is that I have someone to commiserate with. Online support definitely helps, but having my husband to complain to was much more helpful, as well as instantaneous. I would tell him I want mashed potatoes, he would say that he does too. We would laugh a little, cry a little, and resign ourselves to our mashed cauliflower. Also, his successes made me just as happy as my own.

Well, I hope some of this helps! Sorry that it is a wall of text, but like I said, long winded. I like sharing my experience, because I really endorse keto as a great tool. I am currently coming off of keto, but have decided to keep my cap to 50g carbs because I have never felt better than I do when limiting them. This may keep me in ketosis, but that is no longer my main concern. I know that I have keto in my arsenal now, and I will return to it if I ever need to. Good luck, and feel free to ask any other questions you have, and I will be happy to try to help!

u/Ruffian8 · 2 pointsr/xxketo

Those potassium deficiency cramps are kicking in! I had really bad charlie horses in my calves for what seemed like a week - it hurt to walk. Once I upped my potassium, they went away! Lite Salt can help - sprinkle it on your food that needs salt, or sprinkle some in the water you're drinking.

u/KetoConnect · 2 pointsr/keto

A lot of people get Lite Salt - Which like half sodium and half potassium.

You're probably going to want some plain old table salt to go along with that though. I just get Sea Salt from Trader Joe's.

lite salt

u/strobonic · 2 pointsr/keto

Just to clarify, they're talking about Morton Lite Salt which contains Potassium.

I supplement with chelated Magnsium (have done since before keto) as pretty much everyone could stand to have more. Potassium is more challenging to compensate for nutritionally on keto. I haven't heard much good about supplementation besides the rec's here re: lite salt and aiming for potassium rich greens in your diet.

Electrolytes are super essential. A lot of people also swear by epsom salt baths!

u/ArchmaesterOfPullups · 2 pointsr/weightroom

Personally, I just get whatever is the cheapest, which is usually an off brand.

Here is an example of good salt.

Here is an example of what you don't want (lite salt).

Edit: Potassium iodine is fine as it is only used in super small quantities for the iodine content. What you don't want is a large amount of the salt being potassium based, e.g. potassium chloride.

u/Shiftgood · 2 pointsr/keto
u/El-mas-puto-de-todos · 2 pointsr/keto

Lite salt tastes like salt, but it's higher in potassium (which you need on keto). I have not tried a sweet version. I don't have a sweet tooth.

u/drazgul · 2 pointsr/fasting

> I wonder if that has any affect on it.

Definitely, and even if you didn't, salt is still crucial for water fasts. If you can, try and get something like this

Instead of just sodium like in normal table salt, half of it is potassium which is necessary as well like /u/bootelho mentioned already.

u/mcfurley · 2 pointsr/keto

Lite salt in the UK avail on Amazon...


1/4-1/2tsp lite salt in 20-28oz of water, add some mio, done.

Pickup some Magnesium Citrate tablets and pop 300mg or so at night before bed.

u/seveneightn9ne · 2 pointsr/100DaysofKeto

I bet that's low magnesium. Get some of these. And for electrolytes, get lite salt.

u/unique616 · 2 pointsr/Fitness

I make my own Gatorade for cramps. In the spices section of your grocery store, there should be a salt alternative for people trying to lower their sodium intake called Salt Lite. It's a mixture of salt and potassium which also tastes salty. It's supposed to trick you into thinking that you've added more salt to your food than you actually have, but it's a mixture of the same two ingredients in sports drinks. I put 1/4th a teaspoon of that in a water bottle, add a squirt of the store brand (Kroger) Crystal Lite to make it taste good. They make some with B vitamins in it and one with caffeine and B vitamins. I have some of each. I top it off with water and shake it up. I will also add a 1/2 teaspoon of creatine in there if it's the drink I'm going to take with me after breakfast.

u/Throwaway_Keto · 2 pointsr/keto

lite salt is half potassium half sodium instead full sodium link to amazon

u/Twat_Waffle_ · 2 pointsr/keto

No juices. Too many carbs. Here's my mix for 32 oz water:

1 tsp:

1 scoop:

And for potassium 1/8 to 1/4 tsp:

Everyone has their custom recipe just search sugar free electrolyte drink.

u/OMADer2762 · 2 pointsr/omad

I think pink sea salt is just hype with too few minerals to make much of a difference. I recommend a quality multivitamin and 50/50 sodium and potassium salt in order to make sure you're getting enough potassium which is an important electrolyte. A splash (teaspoon) of magnesium in your water will give you a good amount of this important electrolyte as well and at a much lower cost than pink salt. Magnesium can be a laxative if taken in higher doses and that effect occurs with both the liquid and pill.

I HATE taking large pills, that's why I use liquid or gummies, but feel free to take pills if you'd like.

Combine these and you will be getting everything you need, and at a lower price than pink salt.

u/Dianiko · 2 pointsr/xxketo

In case you didn't know When people are saying No salt they mean the lite salt verities that have a mix of Potassium and Sodium.

(I didn't know this at first)

u/tchaikovskaya92 · 2 pointsr/xxketo

I just bought this one:

It has twice more potassium in 1/4 teaspoon, in case you are interested.

u/MammaJude · 2 pointsr/loseit

Spicy tuna with cucumbers

1 large cucumber

4 oz raw sashimi grade tuna

1 tbsp Sriracha

1 tbsp ponzu sauce

1 tsp sesame oil

Furikake to taste

Peel, de-seed and chop the cucumber. Pour ponzu over cucumbers. Mash up the tuna with the Sriracha and sesame oil. Serve on top of cucumbers, top with Furikake. So delicious.

Calories: 288

Fat: 11g

Cholesterol: 44mg

Sodium: 1105mg

Carbs: 13g

Fiber: 3g

Sugar: 9g

Protein: 31g

Yes, it's high in sodium, but most of the ponzu sauce is left at the end. It's delicious.

u/girlinboots · 2 pointsr/TrollXChromosomes



Edit: Question: Do you use furikake on your musubi, and if so which flavor? My default is nori komi, but I have a bottle of the wasabi flavor and it's really tasty so I want to try it on the next batch of musubi I make. I haven't used any other flavors before and I'm curious as to how they hold up.

u/bunz-o-matic · 2 pointsr/tampa

My ex-wife was from Hawaii and made them all the time for me. I stole the recipe before I left her. (GOTEM) Anyways, her recipe was as the same except a few differences.

Exchange teriyaki sauce with soy sauce & sugar. Heat the soy sauce and then add sugar to the desired level. Cook the spam slices in the soy/sugar mixture.

Additionally add Furikake seasoning to the rice cakes or to the rice bowl as desired. See: ""

A good trick to form the musubi is to cut out the bottom of the spam container and use that to shape the cakes

u/majime100 · 2 pointsr/Cooking

Try furikake! It's a dried seasoning that you sprinkle on cooked rice. There are lots of different varieties but here's an example

u/TwoZeros · 2 pointsr/cincinnati

Use these. Add whatever ground meat you want and tomato paste. It is my current favorite with ground turkey and you can simmer it down to be as thick as you would like.

u/TheGogmagog · 2 pointsr/PlantBasedDiet

Instead of beef, I add cauliflower to the 'Skyline' packets. They say "Cincinnati Chilli", but come out of the Skyline factory address.

I also like the 'wings' OwloftheMorning mentioned.

u/Hines_Ward · 2 pointsr/Reds
u/unlucky_dominator_ · 2 pointsr/cincinnati

Blue packet of seasoning you can find in the same area of Kroger that has gravy mixes and other pre-made seasonings

u/Contren · 2 pointsr/minnesotavikings

I don't live in Minnesota anymore, so you'd need to wait till I go back home to visit my parents sometime in the Spring (doing my parents Christmas first and hers second)

Maybe this will help?

u/1337Pwnzr · 2 pointsr/steroids

Nah fuck bananas, 1/4 teaspoon of this has more potassium than a banana. Don't go overboard, just shake it once or twice over your food. I use it on my meet/eggs while they cook, popcorn, etc. I miss my soy sauce but I feel better.

Coconut water also has a ton of potassium. The idea is to get a balanced ratio of potassium:sodium, whereas unless you actively incorporate foods like mushrooms, oranges, bananas - the average diet is sodium heavy, especially if you don't cook your own food.

Stan Efferding talks about it here:

Celery acts as a vasodialator and has a ton of fiber, both help bp. u/platewrecked recommends 3 stalks/day. I just chomp them while my food cooks.

Honestly, lisinopril is super cheap and very effective with no sides ime. Sometimes a tiny pill is way cheaper than the trial and error of natural remedies.

u/s0briquet · 2 pointsr/MTB

I dont know about you, but I don't really like bananas all that much. Orange Juice has a fair amount of potassium, or you could do something like Nu-Salt which is potassium chloride instead of sodium chloride. I live by this stuff, since I live in Florida, and electrolyte depletion in summer is a fact of life. A bit of this on your eggs before you go riding in the morning, and I promise you'll be fine. I really like it on my post-ride burgers, steaks, whatever. Tastes the same as salt, but it's a lot more helpful.

u/smartache · 2 pointsr/xxketo

Electrolytes are sodium, potassium, and magnesium. When you keto (especially at the beginning) you are drinking a lot of water and peeing a lot, which can deplete your electrolytes. So an electrolyte supplement includes those things. I got NuSalt to sprinkle on foods because it has a lot of potassium which is my lowest one I think. I also ordered these electrolyte tablets that contain all three in small amounts, to carry with me for when I get dizzy/crampy. I had previously been drinking PoweradeZero which was ok, but kind of expensive, and didn't have that much of the minerals in it. Also full of fake sugar.

For detailed info I would highly recommend this segement of the FAQ from /r/keto

u/DipshitMcFuckFace · 2 pointsr/MurderedByWords

Just throw it in a spice mix or drop a bit in whatever sauce you're making.

u/maswell · 2 pointsr/instantpot

Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers

I put this on everything, but I highly recommend trying it on veggies. Brussels, green beans, asparagus - all are really well complimented with it. Despite being “Cajun” it’s not as spicy as it is flavorful.

I put it on everything (instead of salt).

u/rise_above_this · 2 pointsr/Fitness

I'm originally from Louisiana, lol. :D Spices are a given, but I find that people tend to be locked-in on what they like! Here are my favorites (this is outside of stuff like garlic, etc), which are cajun & latino in flavor.

u/snakydog · 2 pointsr/EatCheapAndHealthy

Last week I went camping with a pair of friends. This is what we made.

For dinner we cut up some red potatoes, red peppers, onions and bratwurst. Seasoned it with a bit of this stuff and fried it in the skillet. It came out great. Very easy, very tasty.

Another good way to cook is to just take food and wrap it in aluminum foil. For instance, take a potato, cut it open lengthwise, sprinkle in some minced peppers or whatever. Spread butter all around the outside of the potato and put a bit inside with the onions. Then wrap it with at least two layers of aluminum foil. Drop it in the hot coals of the fire. Make sure you count how many you put in, they can get pretty charred and unrecognizable. Test for doneness with a fork.

u/grimoiregirl · 2 pointsr/EatCheapAndHealthy

I'm a big fan of the $1 snack items at walgreen's- dried fruits, nuts, sunflower seeds, and sesame chips.

Get the lettuce of your choice- I keep a vinaigrette in my desk from Sam's that's got mustard in it, but dressing or no dressing depending on your choice. It's fairly easy to eat loose spinach leaves or break up a head of lettuce with your fingers.

If you have hot water, you should be able to make minute rice as a main dish. Maybe invest in something like this
When I worked in a hotel we did oatmeal cups- dried quick oats in little cardboard bowls, with brown sugar and a couple dried fruit or nut options, and then people could add hot water- you could make those and have them portioned out in tupperware or something, and do something similar with minute rice or rice stick noodles, dried veggies, and maybe a bottle of some type of sauce-

According to elderly hmong ladies in my community, this is what you buy instead of soy sauce. It's much cheaper at asian food stores.

u/Tumblrrapedmysoul · 2 pointsr/52weeksofcooking

What is Golden Mountain Sauce?

Edit - Found it.

u/dahmerlikesthetaste · 2 pointsr/AskCulinary

I add a table spoon of Bull Head BBQ sauce to my beef soups... (it my secret ingredient!)

Or try some Golden Mountain Sauce for some major umami and not as much soy flavor as soy sauce.

u/doomrabbit · 2 pointsr/AskCulinary

As someone that loves both beef and chicken, I have to admit that they really don't play well with each other, unlike most every other meat. Cajun will put almost all the rest of God's creatures in a gumbo, but never chicken with beef.

That said, try some Golden Mountain sauce for a deep flavor that plays well with chicken. It's the secret to Thai cooking to add savory/umami flavor without the heavy hand of traditional dark soy sauces.

u/femmevillain · 2 pointsr/EatCheapAndHealthy

Yummy and easy comfort food. Gotta add some chả lụa or Chinese sausages as well.

Edit: Golden Mountain Seasoning Sauce is basically the staple Vietnamese soy sauce. Grew up with it and nothing else really compares.

u/boonquack · 2 pointsr/Cooking

i make my fried rice with leftovers. it is awesome.

here is what i do.

  1. oil wok, heat it up.

  2. if you are using raw/frozen meat/veggies, throw them in and cook them first. marinate, season them, whatever. add chopped green onion to the heated oil. this is what makes it have that "chinese restaurant" taste.

  3. add the rice. this allows it to absorb the oniony goodness. i prefer using cold (cooked) rice that has been left in the fridge from the previous day.

  4. add soy sauce to taste. i prefer this stuff ( but kikkoman or maggi will do just fine.

  5. mix that mothefucker up.

  6. to add egg, make a hole in the middle of the pile of rice, cook the egg in said hole. dont worry if it gets on the rice, you're mixing it into the stuff anyway. use a spatula to stir (not scramble) the egg so it cooks better.

  7. at this point i would add the (cooked) leftover meat (costco rotisserie chicken is amazing) and other leftovers i think would taste good with it. (vegetables, bacon, just hunt in your fridge for things you think would be good)

  8. when the cold stuff is warm, you are done. chow down.
u/horror_unfolds · 2 pointsr/food

If you're looking for something quick and easy this soy sauce is absolutely delicious and you can find it at most Asian supermarkets.

Something more involved? Heat a tablespoon of vegetable oil in a medium sauce pan over high heat, when it's smoking hot add two whole cloves, two cardamom pods, and a cinnamon stick. Stir continuously until they pop. Add 1/4 cup diced onion and cook until translucent. Finally, add dry rice, a bit of salt, and however much water it takes to cook. Bring to a boil then simmer until all the water is absorbed, fluff with a fork and enjoy.

u/oneawesomeguy · 2 pointsr/vegan

Here you go, Lazybones. $3 and free shipping with Amazon Prime. :)

u/toxik0n · 2 pointsr/keto

Like others have said... water intake and electrolyte supplementation are very important. 99% of the time I'm feeling fatigued/headachey/sluggish is because of dehydration or lack of electrolytes.

My super quick pick-me-up is a glass of water with a squirt of Mio (or other no-cal no-carb drink sweeneter), 1/4 tsp of No Salt (625mg of potassium) and a dash of table salt. I take 2 magnesium citrate tablets (each one provides 200mg) with my drink and I feel better within the hour.

u/DoctorWaluigiTime · 2 pointsr/vegan

The one I use is this one. It's potassium-based salt (potassium chloride) instead of sodium-based. So no sodium, all potassium basically.

(And my local grocery store has it; I don't buy it at the insane price Amazon has it listed for.)

As others have commented: It can taste metallic/different to some. But I personally can't tell the difference, especially when using it as an ingredient.

u/GERONIMOOOooo___ · 2 pointsr/keto

It's a brand name, hence the quotation marks. It's this stuff - potassium chloride, and thus an excellent source of potassium.

u/energymisdirected · 2 pointsr/explainlikeimfive

? But there are salt substitutes. Here's one

u/JuneBride · 2 pointsr/keto

No, the one I have sitting in front of me is a white container called "Original No Salt Sodium free Salt Alternative" with 650 mg of potassium.

u/southlad_92 · 2 pointsr/keto

Hey everyone,

I think I came up with a good recipe for ketoade and I'd like to get your feedback on it! I have a 24oz bottle that I fill up once per day to sip on, but I make it in batches (120oz) that last me 5 days.



  • 5 servings of Keto Chow Fasting Drops (1 serving = 1/2 tsp) - 1,100mg sodium, 180mg magnesium
  • 6 servings of Nu-Salt (1 serving = 1/6tsp) - 3,180mg potassium
  • 5 servings of Mio Sport w/Electrolytes Berry Bast(1 serving = 1/2 tsp) - 400mg sodium

    Makes 5 24oz servings.

    Totals per serving;

  • Sodium: 300mg
  • Potassium: 636mg
  • Magnesium: 35mg

    The only thing I can think of to improve this would be to add more magnesium. What do you think? Any recommendations?
u/Stinky_McDoodooface · 2 pointsr/vegan

nu salt (per /u/perritosupergordito, contains ingredients derived from honey) and lo salt are pretty good.

u/bayesian13 · 2 pointsr/keto

congratulations! this is what i use for potassium. i think one can order it on amazon

u/RobotPigOverlord · 2 pointsr/ketodrunk

Trace Minerals brand

When I make an electrolyte drink I use a teaspoon of this, but then I'll also add a few shakes of this potassium salt so that i get a good 10-15% of my recommended potassium in one drink.

u/ichabodsc · 2 pointsr/keto

Looks pretty good to me.

  • Magnesium citrate is one of the best forms; the one to avoid is magnesium oxide, which has around 10% bioavailability. [I don't think dosing time is too important, so I usually just spread out the doses throughout the day.]

  • That dose of vitamin D might be a bit large. recommends 2000 IU/day, but 10,000 IU/day isn't harmful, so that's up to you. [Vit D is Fat-soluble, so recommended to take with a meal or when you take fish oil]

  • Potassium looks fine. I usually have half a teaspoon of something like LoSalt (66% potassium chloride, 3.8 GBP on Amazon) rather than pills, but that's just personal preference (cheaper). Dissolving it in hot water helps it taste less like seawater.

  • Fish oil looks good. I find that locally (where I am in the US) the "fish oil" version is a better price than the "omega-3" version of pills, but that may be preference as well (I end up taking 3g of fish oil each day to get 900mg of omega-3).

  • Sodium might be worth thinking about depending on how much you sweat. Bullion cubes can do the trick.

    PS: is a phenomenal resource for supplement information; it's well respected on /r/ketogains and /r/supplements. It's where I typically go first to find supplement information.
u/gokspi · 2 pointsr/keto

I actually do use High5 Zero, usually 1h before running/exercise. It seems to be carb-free. The amount of magnesium looked decent enough to me, but potassium and sodium were on the low side so I also add a bit of Lo-Salt to it (1/8 tsp):

That should add about 200mg potassium and 100mg sodium.
Doesn't change the taste much if at all.

Note that you will probably stop feeling bad in a few days even if you don't supplement, its just that things are much easier if you do. I still do get the symptoms from time to time (maybe once per week, when I forget to eat), they're just significantly milder

I also recommend carrying a couple of Knor chicken stock cubes with you. Half a cube, 1 cup of hot water and a bit of double cream makes for some really nice soup that adds about 0.5g salt, usually enough to get rid of the symptoms.

My plan is to also try Pret's bone broth: as it seems to hit all the good points at once.

Regarding exercise, I would recommend to wait for at least a week or two after starting keto to become better adapted to burning fat for fuel. More info:

u/pdc200 · 2 pointsr/ketouk

Chelated Magnesium

Cod Liver Oil (1000mg)

Lo Salt (Potassium)

Sodium = Use more salt on your food.

Additional supplements:

Psyllium Husk (good for baking/bulking recipes/fibre for bowel movements

You can also get magnesium and potassium I believe from spinach, kale and avocado

u/eternalspark79 · 2 pointsr/vancouver

You could get regular popcorn kernals from the grocery store, and then get yourself some flavacol to make your popcorn.

You get quite a lot in a carton considering you only use a little bit with each batch of popcorn made, so it should last you at least a year.

This is the stuff they use at movie theatres to make them so tasty.

u/liamemsa · 2 pointsr/movies

10 year theater veteran checking in...

You need both proper seasoning and a proper device to make it in.

To make the popcorn, you'll need a popcorn maker that agitates the kernels. Most have this as a manual function. That means that, yes, you have to actually turn that knob for like three minutes. However, you'll get a great batch. This is the most important piece. Every commercial movie theater popper operates that exact same way, albeit in an automated mechanical fashion.

The second thing you need is proper seasoning. You can get pretty good taste with standard salt, but for authentic flavor you'll need butter salt.

So, toss in a cup of kernels and about four tablespoons of canola oil. Then put in a spoonful of butter salt. Turn on high and agitate at a consistent speed. Once popping starts, keep agitating until there are around three to five seconds between pops. Remove from heat and place in a bowl. Enjoy.

u/Ellistann · 2 pointsr/movies

Here you go. EDIT: Since I explained it wrong, here's my original source:

Found a previous comment about this and used the guy's amazon links and replicated movie popcorn at home...

Popcorn Maker

Popcorn Oil - Coconut variety (don't worry it doesn't taste coconutty)

Popcorn Salt

This setup will last you forever, you'll get sick of popcorn before you get through any of these. You do need to season the popper, just follow the directions. Its a metal pot after all.

My personal was to store the oil in my pantry so it was cool and dark. I had to icecream scoop a giant dollop of it into a cup and microwaved it to be liquid. Then you pop the popcorn like usual.

Then I would empty the popcorn into a giant bowl. I would stir it around and use the popcorn salt for about half the time, and then used finely ground Walmart type popcorn table salt.

u/sportscrazed2 · 2 pointsr/loseit

Man do I want to know what rapeseed is? Oh and oil isn't the thing that gives popcorn it's flavor. I use this with my home made popcorn makes it just like movie theater

u/Expat123456 · 2 pointsr/EatCheapAndHealthy
  • Peanut butter and a cup of milk. But I honestly don't crave this if I don't have good bread. I love a high moisture/gummy bread for pb&j. My local Asian/Japanese bakery makes white bread and their bread makes this a gourmet meal!

    A shot of canned whip cream straight to the mouth.

  • Bacon, and then runny eggs cooked in the grease. A cup of Ayran (Turkish/arab salted Lassi drink) on the side.


  • Popcorn. Not air popped. Oil popped and oil was cheated beforehand with flavacol.

  • Good quality corn tortilla chips and a jug of mass produced salsa.

    Special mention. Black coffee to suppress my hunger further.
u/weareyourfamily · 2 pointsr/todayilearned

Pop popcorn, pour on flavocol.

u/TonyWrocks · 2 pointsr/financialindependence

Try a Whirley Pop, use coconut oil and 1/2 tsp of Flavacol, you'll never go back.

u/Domsdey · 2 pointsr/movies

There was a movie theater employee AMA or something like that, I think they put this thing in them.

u/thenewmannium · 2 pointsr/todayilearned

Finally found flavacol and can made this delicious overpriced wonder of theatergoing at home.

u/twoffo · 2 pointsr/BABYMETAL

> What do yall do with popcorn? I usually just open the bag and shake in a ton of hot sauce. It's amazing!

I start with this, pour in this and this, add the popcorn, cook, then finish it with some melted butter.

It is hard to go back to microwave popcorn.

u/GUSHandGO · 2 pointsr/answers

I have a theater style popcorn and this is what I use:

You want to get this type of coconut oil and Flavocol.

For every 1/2 cup of corn you pop, use 2 tablespoons of oil and about 1/2 teaspoon of Flavocol. The type of popcorn you use really doesn't matter.

u/mrnotoriousman · 2 pointsr/madlads

kernels, coconut oil, some seasoning, and clarified and you've got like 50 batches of movie theater popcorn for the same price!

u/suddenlyreddit · 2 pointsr/foodhacks

I know this is getting to you a few days late, I make cheese popcorn all the time. Really you need the cheddar powder and something for it to bind together (popcorn topping, butter, etc.)

My method, with links to things I use:

  • To one of these I add 1/3 cup of popcorn, just enough coconut oil to coat the bottom, and a shake or two of this popcorn salt. I use the stir crank occasionally until popping stops.

  • I dump the popcorn into a bowl with extra room so that I can shake it to mix. If it is stainless, it makes things very easy to clean up afterward.

  • I then add about a tablespoon of this popcorn topping oil, distributed across as much as possible. Other oils work here, butter as well. You just need a very light coat, it helps the cheese powder bind to the popcorn (and adds flavor.)

  • I sprinkle some of this cheddar cheese powder across the popcorn.

  • I then shake the bowl, tossing the popcorn to distribute. Then repeat the oil/butter and cheddar powder.

  • If needed I add extra salt.

    You don't have to use most of these things, but I've made popcorn that has gotten a ton of rave reviews with either that method, or minor changes to it. Get some of the cheddar powder and go from there. It can also be used to make mac and cheese, au gratin, or any dish that could use a little cheese flavor if you don't want to just use grated cheese. The powder also sticks on the popcorn crevices, making it amazingly tasty.
u/akunin · 2 pointsr/Cooking

If you want actual theater popcorn taste, you have to go with Flavacol. It's the stuff theaters use. Delicious.

Plus it's relatively inexpensive. Bonus.

u/ChristopherOrChris · 2 pointsr/ZeroWaste

I used to work at a movie theater and the secret is coconut oil and Flavacol.

u/I_aint_creative · 2 pointsr/Christianity

Rookie mistake. Butter is 15% water and will make your popcorn soggy.

Popcorn Pro tip: Many (most?) movie theaters flavor their popcorn with flavacol. Warning: contains over 100% of your daily sodium intake in a single teaspoon!

u/ardentto · 2 pointsr/todayilearned

Regular old popcorn, topped with some Flavocal.

u/kkeut · 2 pointsr/worldnews

Yeah, popcorn is great. I like to use some sprinklings of this stuff; a single box is $7 and will last you a lifetime:

Flavacol Popcorn Seasoning Salt

Combine that with an oil mister and you have popcorn that is far tastier than its calorie content would suggest (though obviously still higher than plain popcorn).

u/yddeyma · 2 pointsr/financialindependence

I can make popcorn that tastes just like the movie theater stuff. The main secret is just to use what the theaters use. I know, not very amazing, but it works!

First, use popcorn colored coconut oil like this:
You want to use just enough to coat the bottom of your pan and half way up the popcorn kernels (amount depends on how big the pot is and how much popcorn you put in. For me its a couple of tablespoons. I just eyeball it.

Before you put the kernels in, put in 1/2 to 3/4 tsp of Flavcol: Nothing else really works. Its got to be this brand. It is super-fine flavored salt and it is yummy. I use 3/4 of a tsp but that is too salty for most people.

If I am really lazy, I make home made microwave popcorn, too. I just put some kernels and oil and the salt in a bag, shake it up and staple it. Pop in the microwave. The staples do not seem to hurt the microwave.

u/GelgoogGuy · 2 pointsr/Cooking

Get some of Korean chili powder, like this. Great for making something spicier without imparting a major taste.

u/alwayseatskoreanfood · 2 pointsr/KoreanFood

I know how you feel. The difficulty of finding correct ingredients is both challenging and frustrating. Coarse ground is the proper one for Baechu Kimchi for sure. But then having such 'specialized one' can be a luxury for remote areas. (I had the pleasure of cooking Korean food with limited items before and even made Kimchi with fine grind before - didn't die. Taste is not perfect of course.)

If you have access to Amazon delivery and budget allows, try getting both:

Coarse one example:

p.s. I use fine grind for almost everything except for big baechu kimchi. (Thus, 90% of my consumption is fine grind - soups etc).

u/SunBelly · 2 pointsr/fermentation

You shouldn't have any problem using them. I've used crushed red pepper before in my kimchi when I ran out of gochugaru. Just remember to sift out the seeds and use only the flake. I didn't care for the texture of the seeds in my kimchi. The real issue you're going to run into if you don't have an Asian market is lack of salted shrimp/fish sauce. Unless you're going for vegetarian kimchi, the shrimp/fish is the difference between decent kimchi and fantastic kimchi.

I order my kimchi ingredients from Amazon because I also live in a rural area. Gochugaru and Salted shrimp. Tiparos fish sauce will work in place of salted shrimp.

u/sphynkie · 2 pointsr/fermentation

Tae-kyung Korean Red Chili Pepper Flakes Powder Gochugaru, 1 Lb

by crazykoreanshopping

Learn more:

u/anglerfishtacos · 2 pointsr/EatCheapAndHealthy

Just make it yourself. The cost of ingredients may feel like a hit when you buy them online (Amazon has all of them), but from those ingredients, you make TONS of kimchi. Plus, kimchi is a base for a ton of other cheap meals, so in my mind it is worth the initial cost hit for the benefit down the road.

I use Maangchi's recipe for kimchi and many other Korean recipes ( Harder to find ingredients include:

Sweet Rice flour -- $5 at Amazon (

Gochugaru -- $10 for a 1 lb bag (

Fish Sauce -- $13 for Red Boat fish sauce, which I recommend, but there are cheaper kinds as well (

Maangchi uses squid to help the fermentation, but I prefer salted shrimp. Those will be the things that are a bit harder to find, so you may want to opt out of that. By poking around on Maangchi's website, you can get other ideas for things that will help the fermentation.

So this brings the initial investment of harder to find ingredients to about $30. While it seems like a lot, those ingredients will last you though multiple batches of kimchi. And each batch I make with one head of cabbage makes TONS. The kimchi is also great to add to other cheap foods (scrambled eggs with kimchi thrown in; minced and tossed in stir fry; chopped with some juice to add to instant ramen), so the initial investment will help you out later.

u/lovelylayout · 2 pointsr/AskCulinary

The only thing that's truly necessary that you might have trouble finding is the Korean chili pepper flakes, but you can get those on Amazon. Some recipes call for salted shrimp, but you can leave that out and still get good kimchi out of it-- I didn't have any for the first batch I made and it turned out delicious.

u/jackjackj8ck · 2 pointsr/KoreanFood

Amazon sells gochugaru for $10

It’s a totally different flavor profile than regular chili flakes, so unfortunately it won’t taste the same without it

You can use this to make all kinds of Korean dishes though beyond kimchi

u/---JustMe--- · 2 pointsr/smoking


  • Pork Belly: $2.99/lb
  • Pink Cure #1: $14.22
  • Kosher Salt: $7.91
  • Brown Sugar: $6.00

    Then some ziploc bags, pepper if you want, wood chips and a smoker. The curing salt lasts a very long time, and I don't think I paid as much for the salt and sugar locally.
u/c_r_a_s_i_a_n · 2 pointsr/pics

Ajinomoto is the OG manufacturer of msg, so look for their label at the Asian grocery. Or, here

u/Bkeeneme · 2 pointsr/foodhacks

Get some of this. Mix a bit of powdered sugar, salt and this with it before you sprinkle it on. You can use a fine mist sprayer to squirt on some lime juice so the powder adheres if you want. Using these ingredients, you will have the ability to bring the flavor you seek well beyond insane. If you want to take it to the next level, grate the skin of the lime into the powder, mix it up and let it hang out there for a bit before you use it. This will give you the lime aroma. You will now have the best lime chips you have ever consumed in your life. If you want to advance from there, buy some tortillas chop them into triangles fry them up in some canola oil till crisp. Set them on a wire rack and sprinkle on your mixture.

u/wrestlegirl · 2 pointsr/Cooking

I get this kind from Amazon. Cheap, lasts a long-ass time.

u/killminusnine · 2 pointsr/food

I just use MSG since it's so freaking cheap.

u/Dopeaz · 2 pointsr/OutOfTheLoop

Annoying how hard it used to be to get MSG. Thank god for Amazon!

u/JDemar · 2 pointsr/sousvide

A few things I use that you might want to try.
Umami Powder
Kitchen Bouquet

u/biglebowski55 · 2 pointsr/1200isplenty

You can get it from Amazon for about $8, or they have a 2- pack for $12.44.

u/naptown1 · 2 pointsr/xxfitness

Maybe you can supplement?

u/RideToVictory · 2 pointsr/ketorecipes

Here is the recipe and source this video is derived from:


*Click on the underlined text below to buy ingredients!

  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
  2. Stir together the almond flour and baking powder. Set aside.
  3. Combine the shredded mozzarella and cubed cream cheese in a large bowl. Microwave for 2 minutes, stirring halfway through. Stir again at the end until well incorporated. (If you don't want to use the microwave, heat the cheeses in a double broiler on the stove over low heat, stirring frequently, until completely melted and easy to stir.)
  4. Stir the flour mixture and eggs into the melted cheese mixture. Working quickly while the cheese is still hot, knead with your hands until a dough forms. The dough will be very sticky, but keep kneading and squeezing through your fingers for a few minutes. If the dough becomes hard before fully mixed, is too difficult to mix, or is still sticky after a couple minutes, you can microwave/reheat for 15-20 seconds to soften it. In that case, wash your hands and knead again.
    NOTES:a) It's very important for the dough to be completely uniform before proceeding to the next step. You shouldn't have pieces of cheese separate from areas of almond flour.
    b) If you want to use a food processor or stand mixer, or if you have trouble with sticky dough, please check the tips in the post above!
  5. Divide the dough into 6 parts. Form/roll a long log with each part, then press the ends together to make a bagel shape on the lined baking sheet. Repeat with the remaining dough. If using sesame seeds, sprinkle them over the bagels and gently press into the dough. (You can also use everything seasoning for everything bagels.)
  6. Bake for 10-14 minutes, until the bagels are firm and golden.
u/caseyls · 1 pointr/gifs

Ok, so let me get this straight here.

I should put kernels in a paper bag with some of this stuff, microwave it, and pour it into the bowl with some of this stuff on top?

u/Feynt · 1 pointr/lifehacks

$8 for popcorn at the theatre
$5 to buy all the stuff to make literally 10 bags of popcorn (assuming you have a reusable bag). If you want the flavouring the theatres use, look for flavacol online or at local stores. Amazon's a ripoff though, I've found it for about $6 CND, and it will make hundreds of bowls/bags of popcorn from a 1L carton. It's much more likely it'll expire rather than you use it up in a year's time.

Just bring some popcorn with you if you must go to a theatre, and it'll be healthier than whatever you'd get from the stands. Find the life hack that helps you smuggle popcorn into theatres instead, like putting a bunch (contained in something obviously) in a purse.

u/halfbeak · 1 pointr/australia

There are 3 things you need to make popcorn at home that is just as good as movie theatre popcorn. First, a good popper. Second, pop it in coconut oil. Third, and this is the real secret, fake butter seasoning. So, so good.

u/manticore116 · 1 pointr/movies

What kind of popper do you have, a kettle, or an air pump? If you have a kettle, you're in luck. What you need is some butter flavored coconut oil, some flavacol seasoning salt, and some butter topping!

Paragon Coconut Popcorn Popping Oil (Gallon)

Gold Medal Prod. 2045 Flavacol Seasoning Popcorn Salt 35oz.

Paragon 16-Ounce O'Dells Supur-Kist II Butter Flavored Popcorn Topping

u/rwjehs · 1 pointr/Colts

A FUCKING MEN. Kettle corn is the worst. Popcorn is supposed to be salty first, buttery second. That's it. Not sweet. Caramel corn can fuck right off too.

To make GOOD popcorn, you take a big pot, you put in a few tablespoons of coconut oil, put your kernels in, throw in some Flavacol (what movie theaters use to make it taste the way it does, and make it yellow), then cover for five minutes. Done.

PS that Flavacol is a lifetime supply. It's the saltiest thing I've EVER tasted, and I witnessed us lose the SB to the Saints, and lurked the Vikings sub.

u/okthisisgettingridic · 1 pointr/pics

How to make delicious homemade home-style popcorn:

  • Pour oil (peanut, canola, or vegetable) in a pot about 1/8" deep and crank the heat
  • Pour popcorn kernels in until covering the bottom of the pot (but not piled on top of each other)
  • Place lid on pot slightly ajar to allow steam to escape
  • If popcorn is getting too high in your pot, remove the lid and place in your sink (you do not want your popcorn touching the watery condensation from the steam) and allow popcorn to spill over if need be
  • Turn off heat as soon as the popping slows/stops and pour popcorn into large bowl
  • Melt butter (as little or as much as you want) in the still hot pan (pro-tip: use the butter knife to cut the chunk in half again and again to speed melting
  • When butter is bubbling it is ready.
  • Pour half of the butter over your popcorn. Add regular table salt. Gently stir popcorn with butter knife. Pour remaining half of butter and add salt, stir again.

    How to make delicious theater-style popcorn at home:

  • Pour popcorn popping oil (either butter-flavored oil or coconut oil in a pot about 1/4" deep and crank the heat
  • Pour popcorn kernels in until covering the bottom of the pot (but not piled on top of each other)
  • Add a coating of Flavacol butter-flavored salt into the pot (careful, you can add more later if not salty enough)
  • Place lid on pot slightly ajar to allow steam to escape
  • If popcorn is getting too high in your pot, remove the lid and place in your sink (you do not want your popcorn touching the watery condensation from the steam) and allow popcorn to spill over if need be
  • Turn off heat as soon as the popping slows/stops and pour popcorn into large bowl
  • For topping you can use butter (as descibed above, but push the pat of butter around the bottom to pot to gather up the flavacol salt left behind) or you can use the popping oil as a topping, or a combination of both. I prefer the butter, although the oil by itself or the combination is probably closer to what the theaters use.
u/TrappedInVR · 1 pointr/tifu

Not to mention, a little bit of this for good measure...

u/MrBig0 · 1 pointr/technology

If you miss the theatre popcorn, you can always replicate it at home as well. The yellow salt that the theatres use is normally Flavacol, and it's super cheap.

$6 here gets you an absolutely absurd amount of the stuff.

When you combine that with coconut oil and pop your corn in it, it's identical to the stuff you get at the theatre, except made whenever you feel like it and virtually free.

Edit: You can also buy the butter topping in small jugs on Amazon.

u/CheapAsRamenNoodles · 1 pointr/movies

Get one of these and ensure you use this with it and it's exactly the same and much cheaper.

It takes about 5 minutes to make a large popcorn that's movie theater quality.

u/donfrenchiano · 1 pointr/popcorn

So whats wrong with the stuff you make? Have you tried different oils or anything? I started using not too long ago and it makes my popcorn taste just as good or better than movie theater popcorn.

u/midnitewarrior · 1 pointr/popcorn

Despite not wanting to use a pan, not wanting to accept that you purchased a $200 machine that does the job of a pan you already own can do, use a pan. It's cheaper, easier to clean, simple to use, doesn't take up space, and fits in your existing cabinet.

Put this in a large sauce pan with lid on the stove on medium:

30g of ghee
5g of popcorn salt / ground kosher salt (mortar / pestle works)

heat it just until the oil starts to sizzle on the edges.

Add 60g of popcorn and crank the heat up to high on your stove. when the first few kernels start popping, gently shake the pan to keep the oil moving and coating all the kernels that pop.

Ghee is clarified butter, butter with the milk solids removed. Milk solids burn at a lower temp than the oil in the butter, which is they are removed for this task. You can buy this in your grocery store or international (Indian) market.

As soon as the popcorn is done popping, get it off the heat and get the lid off. Excess steam exposure will overcook the popped corn and make it tough.

If you feel you must buy some sort of machine, I suggest the WhirleyPop, as it eliminates the need to shake the corn by simply turning a handle.

If that isn't buttery enough for you, movie popcorn fans often like it with Flavacol, the buttery powder placed in coconut or other oils that gives movie theater popcorn its yellow appearance and oddly buttery flavor.

u/timsandtoms · 1 pointr/popcorn

That one just looks like a typical air popper. They're around $15-$30. I got this one(#2 Best Seller on Amazon) from Fred Meyer, and have owned it for about a year. It's great, no complaints, and the little cup on top for butter is even the perfect size to measure out how much popcorn you're supposed to put in it. My dad has an older model by the same company, and after around 7 years, it still works almost as good as when he got it.

As for seasoning it, ignore what /u/JustGreg said about using oil to pop if he likes the buttery flavoring. Oil popped popcorn is awesome(I have one of these too), and coconut oil that's been artificially colored and flavored for popcorn is what you should get if you want movie theater style popcorn, but if he likes the flavor of butter, just put butter on it. Take 1/4 to 1/2 a stick of butter, and either microwave it(AFTER you pop the popcorn, unless you have a 25 amp circuit in your kitchen!), or leave it on the the cup on top of the popper while it pops, and drizzle it on the popcorn after it pops. As for salts, I like Flavacol, which is what a lot of theaters use, Paragon Butter Flavored Seasoning Salt, or Jolly Time Buttery Popcorn Seasoning. Or if you're as lazy as I am, you can just pour some of all three into one of these.

Just remember with the air poppers, the only thing that ever goes into the area where it pops is popcorn, never put butter, oil, or seasonings in while it pops!

u/aManPerson · 1 pointr/foodhacks

people all over this thread have said butter, normally i'd agree. i mean it's butter, what could be better than butter? fake butter.

hear me out. right next to the popcorn were bottles of orville redenbacher popcorn butter flavoring. i did a 1 to 1 taste test. one batch made with vegetable oil and melted butter poured on after completion, one batch made with half vegetable oil and the butter flavoring.

the butter flavoring one was much more butter flavored. i will be using that flavoring stuff every time.

a while back someone posted these as great for making "movie theater popcorn"

i have not tried them yet, but i hope to.

u/dosetoyevsky · 1 pointr/politics

I disagree. Try some Flavacol and you'll love it. Best shit ever

u/tendaz · 1 pointr/portugal

Desconheço onde seja vendido em Portugal.

A minha sugestão é a compra online, a amazon tem este tipo de produtos à venda:

u/tinster9 · 1 pointr/recipes

I use the Whirly Pop, coconut oil and Flavacol

u/slick8086 · 1 pointr/movies

I have worked it out... well I googled it and now my popcorn tastes like it was fresh popped in a theater.

You need to:

  1. cook in coconut oil
  2. use Flavacol salt added to the oil before popping

    There is special coconut oil but I just use plain the special stuff is just colored.

    I use a fancy schmancy popcorn popper that lets the steam out but you should get excellent results following this advice (but still add the Flavacol to the oil with the kernels)
u/TwoNubsAnaFork · 1 pointr/instantpot

I use a product called flavicol This box will last forever, and is what makes my popcorn taste like the theater when I pop it in ghee. Yum. Now I want popcorn.

u/jonfe_darontos · 1 pointr/movies

> My personal reason. My home theater falls into the category of "just good enough"

A growing issue is it is becoming more and more affordable for people to own home theater setups that surpass the theater experience. The only thing that I feel my personal setup doesn't beat is a true imax. Other than that being able to cuddle on the couch in my jammies with popcorn that cost under a dollar far beats any experience a theater can deliver.

Pro-tip: Flavacol your popcorn.

u/OrdertheThrow · 1 pointr/AskWomen

Real talk? A whirlipop popcorn maker, it makes the best damn popcorn I've ever tasted! I make a bowl or two a week and its amazing how consistently good it is. If you like your popcorn a bit saltier there's this stuff on Amazon called Flavacol which is the seasoning they add in theatre popcorn, I put about a teaspoon in with the oil & corn usually.

This is of course not factoring in the price of oil and kernels, let me just say that coconut oil will make the popcorn taste x10 better than any other kind of cooking oil.

u/Resias · 1 pointr/IAmA

I used to be a manager at an 18 screen. The secret to movie theater popcorn is a combination of "popping oil" and a special orange powdery salt called Flavacol. It can be found online and at some Wal-Marts. It was engineered to make move theater popcorn smell, look, and taste the way it does. []()

u/citedsources · 1 pointr/funny

How about the very thing that they use to make it taste so good at the theater?

That and pop it in coconut oil and you'll nail it!

u/SpaceBunnyll · 1 pointr/KoreanFood

Hi, just wondering if anyone know the recipe to make this at home? They're delicious and I've been trying to recreate the same flavor but no luck. Why not just buy these, you ask? Because they're quite expensive, even at the local stores, $16 for a 6 pack, $25 online, but most importantly its too spicy, I'm hoping if I can make these myself, I'd just tone down the spiciness a little.


I can get most of the ingredient such as hot pepper paste, red pepper flakes powder, udon noodles and other stuff. I just don't know how to recreate the flavor like the premade sauce pack. Any help would be greatly appreciated.z

u/blix797 · 1 pointr/Cooking

Korean red pepper flakes (gochugaru) can be bought online for relatively cheap, such as here. Stored in the freezer it'll last for a very long time so buying in bulk is OK. It's good for use in homemade kimchi, stews, soups, and veggie side dishes.

Your small jar of Kimchi should be plenty for 4, a little goes a long way. My recommendation would be to start with a recipe for regular ramen then just use the kimchi as one of the toppings.

As for what type of ramen, a thick and rich Tonkotsu broth would be a nice pairing with the acidity of kimchi.J Kenji Lopez-Alt has a great recipe if you're down to make it from scratch.

u/buttforkd · 1 pointr/food

"Gochugaru" - Korean Red Pepper Flakes/Powder. I use this brand.

Sorry, I'm not OP. But I make Kimchi very often.

u/flatulent40 · 1 pointr/KamadoJoe

It’s not at any stores around me. Amazon has a couple different brands. Hoosier Hill Farm Prague Powder...

u/Tokyo__Drifter · 1 pointr/food

Prague powder

Sodium nitrate/nitrite in processed meat causes the formation of carcinogenic nitrosamines. This means your risk of pancreatic, stomach and colon cancers go way up. I would pick something more healthy to create your delicious masterpiece.

u/bartink · 1 pointr/ketorecipes

You can get some Prague powder and finely grind a bit of it in your rub and it will have the same effect.


u/wastetimehere · 1 pointr/smoking

Could Prauge powder 1 be used on dry cures? Its what I use now for my wet rubs. This cure is mixed in cold water 1tsp per 5# of meat.

u/thespis43 · 1 pointr/jerky

Found an/the answer here:

"If using curing salt, how much table salt do I add to a recipe?

If the recipe includes curing salt, make the recipe as stated. If the recipe does NOT include curing salt and you WANT to use curing salt; subtract the amount of curing salt used from the amount of regular salt listed. Example: If a 1 pound jerky recipe calls for 1tsp of table salt and NO curing salt but you want to ADD Prague Powder #1 curing salt. (1/4tsp Prague Powder #1 per 1 pound of meat). Use 1/4tsp of Prague Powder #1 & 3/4tsp of table salt."

u/langzaiguy · 1 pointr/lexington
u/flyingwolf · 1 pointr/cincinnati

Actually I just decided to check amazon.

1 pound of it for 7.50, or I can get it in a shaker, 3.5 ounces for 8.50.

Grabbing a pound and using my own shaker, MSG is such a nice flavoring.

u/revjim · 1 pointr/recipes

You can buy it on Amazon with free Prime shipping here. I usually get Ajinomoto brand from Japan.

u/elsjpq · 1 pointr/Cooking

I'm talking about taste not safety.

Look I'm not some MSG conspiracy theorist who thinks that it's gives you cancer or some other shit. I use this stuff every day and I'm well aware it's already in lots of foods like mushrooms. Also glutamine is an essential amino acid so you're gonna need to eat it in some form anyways.

I could understand if somebody really likes MSG and wants to use 10-20x more than I do. But if this guy is really using MSG by the bucket full that is at least two orders of magnitude higher. This is usually the largest packet they come in. Notice that it's 1 lb (already 10x what I use in a year). A "container of MSG as big as a baby" would be more than 10lbs! That is just a whole another playing field. That guy's using restaurant levels of this stuff while cooking for himself! That level of consumption is unheard of!

If you've ever cooked with this stuff, you'll know that you don't need very much. And like with any other spice, if you put in too much, it will just taste artificial and weird. This is way beyond "I like the taste of it" and more like "I'm addicted". "Cook to taste" will only get you so far, and if you're using as much as OP claims you must either have really bad taste or killed most of your taste-buds.

u/Pufflekun · 1 pointr/todayilearned

I'd recommend Aji No Moto brand. They're the same exact thing, but yours is over $15 for two pounds; mine is $6 for one pound.

u/Lemonage · 1 pointr/todayilearned

You can buy it in some hispanic/asian grocery stores as Ajinomoto.

u/gothic_potato · 1 pointr/todayilearned

Amazon has some.

I bought a bag of this two years ago and it is still going strong. Use it like salt when you want a little more umami in your dish. Really great stuff!

u/ozziewombat · 1 pointr/todayilearned

Yep. Growing up, my grandmother referred to it by one of the brand names, Ajinomoto, I had no idea it was actually MSG.

u/100LL · 1 pointr/Wings

Nope. Like everything bagel everything? This stuff is pretty good although it's neither a sauce nor a recipe.

u/saxmaster98 · 1 pointr/ketorecipes
u/asterliberi · 1 pointr/1200isplenty

You can get it on Amazon! Although it was half the price in the store.

u/reddexx · 1 pointr/Stronglifts5x5

Never heard of Old Bay, thanks I'll check it out. If you haven't heard of it, try Tajin seasoning on your fruits/vegs to make them amazing.

u/Zombies_Are_Dead · 1 pointr/food

Add some Tajin to that and see heaven. If you want some heat, try Tajin w/ habanero.

u/bubbo · 1 pointr/entwives

I do thin sliced avocado on top of the mayo. I always debate putting lettuce on a sandwich because of the barrier effect. Sometimes the mayo to tomato to avocado to cheese rainbow is pretty delicious.

How do you feel about multiple meats?

Also [this](] between mayo and tomato is delicious.

It's hard to make links at {6]

u/Ounceofwhiskey · 1 pointr/4hourbodyslowcarb

Breakfast and dinner can both be fairly simple meat/veggie/beans. If you're staying at a single campsite and have coolers to store your food, anyways. Beans can be come from cans or you can pack them dry and soak them the night before somewhere at your site and cooked in a pot over the fire. Carrots, zucchini, broccoli, and other veggies can be stored and kept fresh and are easy enough to grill. The carrots and zucchini can also be used in kebabs with sweet peppers and chicken or steak.

Lunch isn't as easy in my head. An insulated lunch bag with deli meat or cold, cooked chicken and snacking veggies like carrot sticks, cucumber, etc tossed with Tajin or something similar.

u/HelloYesThisIsDuck · 1 pointr/atheism
u/HR7-Q · 1 pointr/news

Fuck all that salt nonsense. Get yourself some of this tasty shit and go full on Mexican with your watermelon. Also, I'd recommend getting it from a farmer's market or roadside seller rather than the supermarket.

u/boundone · 1 pointr/Cooking

Just about every grocery store has this in the spice or the Mexican section:

u/nineknives · 1 pointr/Coachella

Tajin powder is mostly crushed peppers, salt, and citrus. It's the slightly spicy, somewhat salty chili powder rim they put on red beer/michelada. It really peps up a mellow Mexican beer.

u/0b110100100 · 1 pointr/keto

1/4 teaspoon salt, 1/4 teaspoon NuSalt/potassium salt, 1/8 teaspoon food grade epsom salt (magnesium), and 1/8 teaspoon baking soda per 16.9floz/500ml water is the ratio I use. I added the magnesium and the baking soda after reading the Snake Juice guide because I hated swallowing the magnesium tablets I have. Tracking electrolytes on top of calories and macros is kinda frustrating so I just kinda wing it. Some days I drink 1L, others just 500ml, but I guess you should experiment and see what works for you. I also generously salt my food which gives me added support.

I have a little plastic container with 4 compartments that makes it really quick & easy to take a scoop of each and get a water bottle ready to take with me on my morning commute or a hike. I also enjoy adding Ultima Lemonade for flavor but it's probably way overpriced compared to the benefit.

u/Phuzzybear · 1 pointr/tifu

Ah I use primarily sea salt when I cook, none of the processed iodized anti-clumping stuff, I find it tastes better. I am not into the fancy pink Himalayan salts and other "gourmet salts" in general, but I have no problems with paying a bit more for Kosher salt.

Also, if you haven't yet, you should try at least once, using a quality salt like Maldon for grilling or cast iron skillet frying a steak, you'll find that the crust that develops and flavor that it produces is vastly superior to table salt.

It also produces a much better result when used with Chocolate..

u/Fusion22 · 1 pointr/seriouseats

Those look damn good! I can't tell if that's kosher salt on top or Maldon. If it's not Maldon, try it; it makes a huge difference!

u/breerly · 1 pointr/Water_Fasting

I feel like hell without them.

Nibble on Maldon’s sea salt and have plenty of Berg’s Electrolyte Powder.

u/Beppa · 1 pointr/keto

Brussels sprouts and bacon, for sure. I love slicing them very thin and making sure they get nice and crispy in the bacon fat.

Spiced cauliflower. Chop 1 medium head of cauliflower so that each piece is flat (like a 2d tree) and lay them in a single layer on a sheet pan. No foil necessary, vegetables brown much better without a barrier between them and the pan. Also no need for oil or seasoning here. Roast at 425 for about 15-20 minutes. You want a deep brown color on the bottom of each piece. Right before you remove the pan, mix together 3-4 tbsp olive oil, 1 tsp salt, 1 tsp turmeric, 1tsp curry powder, and pepper to taste in a large bowl. Dump hot cauliflower into the bowl and toss until well coated.

Crispy Asian Broccoli. Same exact method as above, only this time we're swapping seasoning. 2-3 tbsp toasted sesame oil, 1tsp soy sauce, and 1 tsp shichimi togarashi. Sometimes I'll add in some minced garlic and ginger. The heat from the just roasted broccoli takes the astringent edge off of both without actually cooking it.

About once a month we do a sheet pan meal with hot italian sausage, dino or tuscan kale, and harissa. If we've got the carb count I'll add a couple shallots (quartered). Dump 1/2 lb of hot italian sausage chunks, 1/2 bag of kale, and 2 quartered shallots on a sheet pan. In a measuring cup, mix 1/4 cup olive oil, 3tbsp of harissa and 1 tsp kosher sat. Pour over sheet pan. Toss ingredients and pop into a 425f oven for 20 minutes until kale is crispy, sausage is cooked, and shallots are browned on the bottom and melty. For bonus points, top with a fried egg. Without the egg you're looking at 450 kcal, 9g net carb, 39g fat and 16g protein.

u/mofumofuyamamayu · 1 pointr/JapaneseFood

Sorry for late response.

Shichimi pepper called "shichimi togarashi" in Japanese is like this and would be available at any Japanese grocery store. It contains powdered red chili pepper and other six seasonings ("shichimi" can literally be translated to "seven tastes"), would be always on the table in Japan, and especially indispensable to me for oyako-don, katsu-don, udon, tofu dishes like hiyayakko and much more other Japanese dishes!

Though Japanese dishes are generally plain and too plain for you westerners, a sprinkling of shichimi would make them a bit spicy and taste better!

As to how to make a sheet of nori into pieces, dried enough and crispy one would easily crumble by crumpling just like you'd do with a sheet of paper.

u/chicagogam · 1 pointr/AskCulinary

in a pinch...(no cooking just assembly) cut up cubes of cold tofu, with a sauce of: soy sauce, finely grated daikon radish and sprinkle with togarashi (or red pepper), and green onion. cool and refreshing with a little bite. and if you have some left over you can dump it in your miso soup to make it full of cubes...

u/phantomzero · 1 pointr/diabetes

Substitute normal salt in your recipes for this:

If you are needing canned items, look for the cans that say low sodium, or no sodium added.

u/RamonaLittle · 1 pointr/fffffffuuuuuuuuuuuu

I used to get these so horribly, it felt like the muscle was literally trying to rip itself out of my leg, and it was all I could do not to scream. They've subsided in recent years.

One of the cheapest sources of potassium is "lite" salt, such as this. I've found that calcium pills help too.

u/skibbi9 · 1 pointr/intermittentfasting

Lite salt is a mix of regular salt and "no salt"/Potassium chloride.

There doesn't seem to be science that pink salt is better salt for you than other salts, even if it's often recommended.

u/PrincessPlatypus · 1 pointr/keto

It doesn't need to be epsom salts. Look for a liquid magnesium citrate like this. It might be in a grocery store near the laxatives, or you might find it in a drug store or pharmacy. That's just one option for magnesium. Another is to get it in pill form. You might be able to find or order something like this.

For potassium, see if you can find something like Lite Salt or Lo Salt. I typically find these in the spice aisle of my grocery store.

u/ghostforest · 1 pointr/xxketo

This is really sounds like an electrolyte issue. If electrolytes are off, water and macro changes won't do much. I use Morton's Lite Salt on everything (it's half sodium salt and half potassium salt). Buy it at your supermarket, it's usually right near the regular salt, but in a smaller container. I also drink Electromix drink packets for potassium and magnesium - I buy those at Whole Foods or you can get them online. Finally, I also take magnesium malate capsules. With that regimen, I get no cramps and have never had any keto flu and feel great.

If you're still twitching, my money is on your electrolytes still being way too low. I aim to get at least 1000-1500 mg of extra potassium a day above what I get from diet. I also aim to get 300-600 extra mg of magnesium. And, salt what you eat.

u/mtlchk · 1 pointr/keto

> Morton’s lite salt

I found this, but it is crazy expensive. Funny because it costs 8.50 on amazon US

u/domdav309 · 1 pointr/keto


This type of salt it has what u need in it

u/irishfan3124 · 1 pointr/keto

Lite Salt on everything

u/mhgl · 1 pointr/PSMF

Chloride, but I would recommend just using Lite Salt. Potassium can be dangerous, so most OTC supplements are very under dosed.

u/madame_lulu · 1 pointr/askmath

Oh, I overlooked the link. This is interesting - 70mcg per 1.5 gram or 47mcg per gram and that's 45% of daily value (DV). Where did 120mcg/g come from?

The other salt contains 40% of DV per serving of 1.4g. According to National Institutes of Health, the DV for iodine is 150 mcg for adults, so that's roughly 60mcg or 0.06mg per 1.4g.


u/djmor · 1 pointr/AskReddit

Half (or light) salt is half sodium- half potassium- chloride, so it's good to use instead of regular table salt if you need extra potassium in your diet.

u/zjbrickbrick · 1 pointr/keto

Lite Salt. It's basically salt with less sodium and potassium added. Most definitely cheaper in stores however.

u/ExhaustToQuest · 1 pointr/keto

Lite salt is table salt that is (approximately) 50% sodium chloride and 50% potassium chloride.

The traditional "healthy" community uses it as a way to reduce sodium in the diet. However, it can also be used as a cheap electrolyte source also.

Amazon link as an example

u/GirlEngineerHere · 1 pointr/100DaysofKeto

Tip: I just cook with [lite salt](
) and use that whenever I would use salt. At the beginning I just dissolved a tablespoon in water and chugged that in the mornings.

u/jtaas · 1 pointr/steroids

> Could potassium supplementation help?

YES lol, look up "lite salt"

It's 350mg potassium and 290mg sodium, I guarantee you probably aren't getting any potassium and it's raping you.

u/purplepuffins · 1 pointr/keto

Lite salt is a popular option. People commonly mix it with water and a drink mix of choice (such as Mio) and call it "ketoade." I get my magnesium from a combination of a multivitamin and food sources (nuts, seeds, dark leafy greens, etc.).

u/marshmallowwisdom · 1 pointr/keto

Congratulations! I'm about one month in but haven't made it official with the Ketostix. Drink plenty of water and get yourself some Lite Salt or other source of sodium, potassium, and magnesium. It's comforting to see the great support in this thread.

u/sassytaters · 1 pointr/keto

Have you redone your macros lately? You don't need as many calories now as you did 30lbs ago. And congrats on being 30lbs down. That is awesome. I would use the keto calculator on the sidebar, set yourself at sedentary even though you walk every day, put it at a 20% deficit and see how it lines up with what you've been eating. If it does match up, I'd lower calories by about 100 and see if that helps. The calculators are only estimates; sometimes we have to tweak. You got a food scale? If not, get one. The things you're eating are high calorie and underestimating on a couple things a day can make hundreds of calories' worth of difference.

Don't know your location, but potassium supplements in the U.S. are limited to 99mg, which is nowhere near what we need. I looked up Salt for Life and see it has about half the sodium and potassium of Lite Salt. Get Lite Salt if you can. It's what I use. I put 1/4tsp in 20oz bottles of water and drink them all day long. It's got 290mg of sodium and 350mg of potassium per 1/4tsp compared to Salt for Life's 140mg sodium and 180mg potassium.

u/Leagle_Egal · 1 pointr/EatCheapAndHealthy


Sprinkle over rice, it's super tasty and low cal. Growing up, my mom used to make rice, dump on a bunch of furikake (usually adding some dried, flavored seaweed as well) and sprinkle some hot water or green tea over top to mix it up and make the seasoning spread out more. Also gives it more of a porridge texture. You can skip the water/tea if you want though.

u/iwillit · 1 pointr/asianeats

wow this is great! a vegetarian ex girlfriend of mine introduced "furikake" to me and i have been looking for nori komi ever since (without knowing it under that name).

so tonight i found this!

u/notpowercat · 1 pointr/AskReddit

Sounds tasty!

I got a hold of these asian rice seasoning spices

They are pretty good

u/policiacaro · 1 pointr/personalfinance

I love that 'rice seasoning' they sell at the asian supermarket. My favorite is the seaweed one, I don't like the salmon one too much.

I'll upload a pic in a sec, so OP can see what I'm talking about. I'll eat just rice with that stuff, it's great.

Edit: here it is

Alternatively you can just buy seaweed sheets and canned tuna, and mix it all up.

u/brisketsammich · 1 pointr/sushi

There is really nothing special here every sushi place does a generic Ahi tower of sorts... Siracha goes in the tuna to the correct color, regular mayo goes into the imitation crab meat(broken into strands) to the correct consistency and desired flavor then just go buy yourself a piece of PVC pipe cut to the desired size and width or you can cut the bottom off of a Styrofoam cup to use as a form. Now just layer into your form the rice on bottom, sprinkle with togarashi , avocado, tuna, and then crab. Dress the plate with eel sauce and wasabi mayo(wasabi powder, lime juice, half mayo and half Japanese mayo) all ingredients will be to taste, consistency, and color; trust your pallet. Lastly plate the form and gently remove the form to reveal the tower. Dress with a sprinkle of black and white sesame mixed and micro greens. That's it. All laid out. If you're going to be doing this with salmon I would recommend first making the salmon into a sort of spicy poke(pronounced pohkay) with sesame and soy(maggi is best)and then follow the plating as usual.

edit: I just saw the orange spicy mayo, that one is siracha, a sprinkle of tagarashi, Korean chili paste, and the garlic chili sauce made by the company that makes cock sauce but it is NOT cock sauce. Mix with half Japanese mayo and half regular. All ingredients again are to YOUR taste and pallet as I have not eaten this dish at that particular restraunt. There is also a spice mix that I missed that goes between the rice and avocado layer that consists of nori, sesame and other spices that I forget... Anyone know what that stuff is called?

edit: found it. This stuff.

u/Skreep · 1 pointr/nfl

Here are the spice packets. 1 gallon per packet. I usually go a little less on the recommended water for meatier chili. Miles better than that shit in a can.

u/Butterstick1108 · 1 pointr/Ohio

The Bob Evans restaurant chain originated in Ohio. So you could pick something from their menu. The first thing that came to mind for me was biscuits and sausage gravy.

If you want to do Cincinnati style chili, there are certainly plenty of recipes on the Internet which you could start from. If you don't mind starting with a spice packet, rumor has it that this brand is actually made by the Skyline company. You might be able to find it in grocery stores.

u/WaffylesYay · 1 pointr/nfl

Crock pot. 12 hours low. 2 lbs beef lightly browned. Tobasco. Chili mix

u/goldenspirals · 1 pointr/veganrecipes

This isn't really a recipe, but sometimes my family members just send me these packets, and I mix it into vegan "ground beef" crumbles with a bit of tomato paste and perhaps some veggie broth and let it simmer for a while. The packets are pretty salty, though, just so you know. The packet has some suggestions for proportions as well. Sometimes I mix in some beans too!

One other thing that I've done to mix it up and make it a bit healthier was eating the chili with spaghetti squash instead of spaghetti. Obviously, empty carbs are tastier, but it was fun to try out and mix it up :)

u/flowerchick80 · 1 pointr/mildlyinteresting

Did you know you can make it at home? And, in my opinion, it's even better!

I've made it with this several times, have never made it from scratch Although the recipe sounds pretty easy. Dammit, I think I'm gonna have to make this soon!

u/NefariousBanana · 1 pointr/nfl
u/OwnManagement · 1 pointr/cincinnati

I actually like it better than the real thing. If for some reason you can’t find it in the store, it’s available on Amazon as well:

u/SitC_Nollij · 1 pointr/keto

I would recommend getting separate supplements. That one kind of takes a shotgun approach to each element. It also doesn't let you adjust each one as needed. Plus, Mg-oxide is a laxative.

I use these or this (probably cheaper locally) for K, and these for Mg.
For Na, just use plain salt, broth, etc. I don't worry about Calcium at all, and I don't think many others do either.

More important, learn to recognize when you need more. Na usually shows as the keto flu, K shows up as muscle cramps, and Mg shows up as a little bit of everything.

u/Mercarcher · 1 pointr/todayilearned

I don't understand how they can't buy the right chemicals. Every grocery store in America sells the chemicals they use. It's KCl aka no-salt salt.

Here you go, a pack of 12 off amazon for <$20

u/drbeau · 1 pointr/keto

Like everyone is saying, beef or chicken bouillon (cubes, powder, whatever) is the way to do it. I also usually had a fair amount of Nu-Salt for the potassium as well.

It sounds very weird at first, but let me tell you, drinking chicken broth out of a glass tastes pretty damn amazing.

u/nixfu · 1 pointr/keto

One word: "NoSalt". If I add a little of that to my diet once in a while such such as adding it to eggs instead of salt, then I dont get any leg cramps at all.

u/ninjaarab · 1 pointr/ketogains

Hey, I was going through the same thing. My solution that has been partially stated is nu-salt for potassium, Seasonello for sodium and iodine (It's sea salt with iodine), and Ultima Replenisher for the magnesium(It's just a pure electrolyte blend with 100mg of magnesium per serving). I use these because I cycle from water fasting to a keto during the week and all my electrolytes suffer unless you replenish them. I hope this helps and I highly recommend cycling water fasting and keto since fasting puts your body into ketosis. I watched an incredible video albeit a little long on water fasting by Dorian Wilson. ( GL with the diet.



Ultima Replenisher:

u/fargmania · 1 pointr/funny

I've seen it for sale by the canister at my local supermarket. I'm sure you could call around and find it... an asian market might be more likely to carry it, as it's often used in asian food. Or just buy some right off amazon...

It's not terribly hard to get your hands on it. :)

u/bigstar3 · 1 pointr/Cooking

Marshalls Creek Spices Msg, 14 Ounce

Amazon sells huge containers at a fraction of the cost of corner store prices.

u/newusername01142014 · 1 pointr/TrollXChromosomes

MSG, I believe I saw it in a grocery store I think CVS or Vons I can't remember. It's also available here

u/WeddingShit · 1 pointr/MealPrepSunday

Brussels sprouts!! Cauliflower is another good one.

I usually just do olive oil, sea salt and fresh black pepper, but I often reach for Tony Chacheres when i want to kick it up. It's so good!

u/bruce656 · 1 pointr/casualiama

Idk if that's what Five Guys uses, but it's what we all use in South Louisiana. Pronounced "Sah-shur-ee's." You could try Slap Ya Mamma seasoning, too.

u/levirules · 1 pointr/Fitness

Get one of these, use it to steam your veggies until they are soft, and sprinkle some of this on em.

So. Friggin. Good.

u/Mustang500hp · 1 pointr/instantpot

Not too spicy, I used this creole seasoning, used 1.5 TSP and had some zing to it but wasn’t spicy. The recipe called for the garlic sauce so I got some and don’t regret it one bit.

Tony Chachere's Original Creole Seasoning, 8 Ounce Shakers

Edit: teaspoon not tablespoon

u/ptchinster · 1 pointr/Seattle

I have a deep fryer. Pro-tip: deep fry in coconut oil and season with


u/nick22tamu · 1 pointr/bodybuilding

I used to buy carton egg whites, and put them in this microwave omelette maker. It takes like 5 min to make a whole omelette. All you need is the egg whites, some shredded cheese, chopped veggies (buy Pico DE Gallo it works perfect) and a touch of Cajun seasoning

u/inspectorendoffilm · 1 pointr/Cooking

Golden Mountain Seasoning Sauce

I get this for about $4 at the local Asian grocery store, and they are almost always sold out. It's the best I've run across thus far.

u/piratesgoyarr · 1 pointr/Random_Acts_Of_Amazon

Braaaaaaaaaaap. Nice contest!

Edit: 0 months for me

One for /u/sweetiebud3, one for /u/drusual, one for /u/rarelyserious to spite his face. I'd prefer platinum-190

Golden mountain seasoning sauce - good for cooking dogs.

Edit: you cheeky monkey. Thanks for the gold!

u/IsaTurk · 1 pointr/vegan

Black Salt (kala namak) is the key to making tofu taste egg-y!

u/BunnyBabe89 · 1 pointr/vegan

Try to find some black salt, "Kala namak", if you can. It has a very eggy taste that will make your scrambles tofu really resemble eggs! I like making mine with a firm silken tofu; it sounds like an oxymoron, but I promise it's actually a thing. 😊 It has that soft texture of eggs!

u/davidinnc · 1 pointr/keto

Nope, that's another brand, but probably the same thing - mainly potassium chloride. The one I like is Morton Salt Substitute in a small dark blue container. There's yet another brand in a bright blue container called Nu-Salt, which I hate because some additive in it burns my tongue! Amazon has a picture and description of Morton Salt Substitute at

u/DClawdude · 1 pointr/keto

I'm gonna recommend this because it's often a lot easier to get your sodium than your potassium, so I prefer the full potassium source.

Just don't eat too much at once - 1/2 tsp or more and you'll be running for the bathroom promptly.

u/horsenbuggy · 1 pointr/iih

If you can use Amazon, this is what I take:


I have only had eye twitches like this when I'm really low on electrolytes like magnesium and potassium. I've had them be so violent that they caused one eye to spasm. It is really frustrating and super hard to work like that.


For Potassium, I use this:


I put 1/2 teaspoon in 32 ounces of water (sorry, you'll have to convert those measurements) plus some regular table salt for taste. Plus some kind of powdered or liquid flavoring - we have liquid drops here in the States to flavor water. You could use lemon since you're already drinking that.

u/locust00 · 1 pointr/electronic_cigarette

absolutely, yes. K and Na are your two big ones usually with initial cramping analysis. If you are experiencing frequent urination, you very well could be low on both.

Fortunately, they're both very easy to test. Table salt will work fine and you can also purchase, generally from a local shop, a salt-substitute, which is generally simply potassium chloride. Mortons Salt Substitute

u/AbominableSlinky · 1 pointr/keto

Instead of lite salt, you can get pure potassium salt. That way you can get a higher amount of potassium without making things too salty.

u/ProgressMeDown · 1 pointr/keto

Electrolytes!!!! Order This. Mix it with a 1\4 tsp of this. Problem solved.

u/rejeremiad · 1 pointr/fasting

If all you are looking for is Sodium and Chloride, then regular salt will do, NaCl. Some suggest pink Himalaya salt, which has less sodium chloride and more "other minerals" - it is less refined.

I use Salt Substitute for Potassium. I do two shots of 1/4 tsp spaced out. Recommended intake is 2000-3500mg, so two shots only gets you half way there, but hyperkalemia is a problem, and I didn't want to push it.

You can drink magnesium (epsom salt) or soak it up. I take a 15 minute bath because I am tired of drinking salt water with the salt and potassium.

u/silly-hats-only · 1 pointr/keto

is this what you're talking about? i don't think it is but want to confirm. where did you find this nosalt at?

u/imdrunkdontlikeme · 1 pointr/fasting

You can buy 2 bottles here though it is more expensive than if you found it in a grocery store in the seasoning section where you would find regular salt. Most grocery stores will have some kind of salt alternative for people with low sodium needs, just look for one with potassium in the ingredients. Magnesium can also be consumed and it's pretty cheap to get epsom salt safe for ingestion or magnesium in liquid form.

I do recommend you read that link about the starvation experiment if you didn't before, you're not likely to feel really good with 500 calories every few days. Hope it all works out for you, whatever you do!

u/tspoons88 · 1 pointr/fasting

just posted on this but try to use NoSalt for your Potassium needs. I'm not sure if a local grocery store would have it but if they don't, look for Litesalt which is 50%sodium and 50%potassium. good luck!

u/smithclaytonw · 1 pointr/fasting

Look for salt alternatives, this one is called “NoSalt”

NoSalt Original Sodium-Free Salt Alternative 11 Ounce (Pack of 2)

u/Mickey330 · 1 pointr/keto

Sorry, I misspoke: After going to the cupboard, turns out I don’t use lite salt, I use a no salt potassium called “Original No Salt” ( I added the link cause it’s easier than taking a picture of it and posting that here. Oh, and I can find it in my local grocery stores.

I got this cause I don’t need the extra salt - that’s what the bouillon cubes are for...

And since I’m typing this, here’s a link to show you the magnesium supplement I use, unflavored Natural Calm: Again, the link is for the picture - I can buy it in my local grocery stores (tho this one IS cheaper from Amazon).

The combo of bouillon and the No Salt is a salty drink, but I personally don’t think it tastes too salty. But, I love the taste of salt, so there’s that. 😊

u/aeriesiii · 1 pointr/keto

In the beginning months I would also get cramps during sleeping, stretching, or after working out. I use the following on a daily basis and do not have any cramping anymore.

  1. One avocado a day and will sprinkle NoSalt and Himalayan salt on it.

  2. 1-2 servings of spinach. Usually go nuts on spinach.

  3. NoSalt. Will sprinkle it on most anything.

  4. Chicken Bouillon Cubes. Have 3 cubes over the course of a day. Mix NoSalt with it.

  5. Best Maid Dill Juice. Will have 4oz before working out and 4oz after working out.

  6. Doctor's Best High Absorption Magnesium Glycinate Lysinate. Found to be the most critical. Definitely notice if I forget to take the daily dose.

    For good measure:

  7. Optimum Nutrition Opti-Men. Took these pre-keto, but I'm sure they help.
u/Vaporware371 · 1 pointr/nutrition

You can purchase a potassium based salt substitute to add to foods. The taste does not compare to salt, but I could see substituting some salt from a recipe for this, especially in something that has a lot of other spices.

I use this in combination with a liquid magnesium supplement, to make a calorie-free electrolyte drink that I use when outdoors on hot days. I find that this combination decreases my feelings of dehydration and fatigue.

By reading the nutrient facts on the back of this NuSalt (potassium chloride), it seems1 tsp contains the RDA of potassium. For comparison, when I make a drink with this, I usually am adding 1/4 tsp to 1L of water.

My understanding is that it takes a significant consumption of potassium to cause elevated levels, unless one has underlying kidney issues or medication. Of course, I would not take far in excess of the RDA without good reasons.

u/Dead_before_dessert · 1 pointr/keto

Himalayan is good stuff but it has trace amounts of potassium at best. I have used [this](NoSalt Sodium-Free Salt Alternative, 11 Oz, and [this](Nu-Salt Substitute Shaker, 3 Ounce in the past. Its usually on the very bottom shelf in the salt section.

These are the recomended amounts of each per day

5000 mg of sodium

1000-4700mg of potassium

300 mg of magnesium

Your Himalayan is perfect for sodium, which is the big one. Same thing with the magnesium. Potassium needs really vary per person, but if you notice that you're feeling wonky, achy, or cramping up its a sign you're not getting enough and might want to try and track down the no/nu salt.

With regards to your recipe, you can use myfitnesspal (or whatever) to track them and make sure youre getting your recommended amounts. Beyond that it's really personal preference. The only caution about that is to make sure you're spreading it throughout the day, because too much, too.quick has have a really unfortunate diuretic effect.

u/Eurolancer · 1 pointr/vegetarianketo

I ordered 16 of these just in case.

It should last a while.

u/Parlaie · 1 pointr/intermittentfasting Is this the right stuff? So you take this every morning on an 18/6 fast or only on 24+ hour fast?

u/KingShitOfFunkyTown · 1 pointr/keto

Potassium - Nu Salt

Just sprinkle it on some stuff throughout the day.

u/katemmmonster · 1 pointr/keto

I find I get more than enough sodium from food and that it is easy to add more if needed. If adding sodium is making your headaches worse, then you need a lot more potassium. That's why I use electromix, because it does not have any sodium, and will help increase potassium ratios. Another (cheaper) way to get potassium only (no other electrolytes) is to dump some "salt substitute" (available in every grocery store) in with whatever you're drinking/eating. It is potassium chloride instead of sodium chloride and does taste salty, but odd.

With electrolytes you need to hit all of those macros, not just salt and magnesium. The ratio is the most important part.

u/Ivabeaver · 1 pointr/keto

I'm salting everything (even my tea and coffee!) taking 500mg magnesium twice a day and at least a teaspoon of this in the water I drink during the day for potassium. I'm eating my greens, broccoli, green beans, kale and spinach...I'm eating more green stuff now than I ever did!

u/cadraig · 1 pointr/keto

Lo-salt is similar though it doesn't contain iodine. It's ingredients are: Potassium Chloride (66% min.) Sodium Chloride (33.3% max.) Anticaking Agent (Magnesium Carbonate)

u/goalcam · 1 pointr/vancouver

I buy Orville Redenbacher kernels myself. Jolly Time tasted absolutely terrible.

Flavacol makes popcorn amazing, IMO. It's available on as well but the price isn't great:

edit: this post prompted me to make some, and I finished off a container of kernels with a 'best of' date in 2015. They still taste amazing, they keep perfectly 'fresh'.

u/browntownslc · 0 pointsr/ramen

A shake or two of togarashi would dress up this bowl nicely.

u/Cato_Keto_Cigars · 0 pointsr/Fitness

> Ahh that's right. I need bananas.

F- Bananas. They rot, and take up space. Grab some Lite Salt. Just pour it into the water. (dont go crazy)

It is a big hit with /r/keto users, due to the amount of water consumed.

And you will be drinking more water than the average person, so your % of daily value will need to be more than 100%. You drink a lot of water = you flush your system = Electrolyte Imbalance. Keep a eye on potassium, salt and magnesium.

It can be found in any grocery store, and has 350mg per 1/4th tsp. You will not find that ratio anywhere else. That is about the same as eating a 7" banana.

u/fishermensballs · 0 pointsr/keto
u/jellywishfish · 0 pointsr/preppers

Most long term bulk storage lists suggest rice. I suppose options for cooking are the one you have prepared and defended.

I was just looking at the list and can not imagine having time to cook with flour every day. I bake edible bread, but I am not a pastry chef. This recipe seems a simpler option to make a sandwich from scratch.

My partner really enjoyed Onigiri when he visited Japan. He bugged me to learn how to make them. You really don't need the Nori, furikake is all you need to make them taste good. I even got a mold to make them faster.

For people who have a stockpile of Spam, try it the Hawaiian way.

Edit : Fixed Links

u/masturbatin_ninja · 0 pointsr/AdviceAnimals

If anyone is interested in making movie style popcorn at home these ingredients make a very close match.

u/pianomancuber · 0 pointsr/loseit

Sure it's no meaty beef stew, but it is surprisingly delicious and hearty. It's basically vegetable broth with cabbage for some crunch and texture, plus mirepoix. You could add whatever veggies you wanted in addition as well.

Also this makes everything delicious, and reduces the amount of fat/sodium you'd otherwise use to make it tasty!

u/Tsilent_Tsunami · 0 pointsr/todayilearned
u/fallout2323 · -3 pointsr/movies

Extra salt n extra butter.

But the secret to movie theater popcorn is the bomb ass powder known as Flavacol. Instantly makes all popcorn better.

Generally it's added to the kernels before popping but I also sprinkle a little on top after too.