Fendermate

That's okay. I'm going to make the popcorn stock and play with the essence. That will give me an idea if I'm on the right track. Thanks for the research.

Yes, you're probably right. But not popcorn.

Great idea but, sorry, Lorann does not ship to Canada. I did, however, find Fusion Flavors, that carries Buttered Popcorn by Flavor West and I ordered a couple of 5ml bottles. https://www.fusionflavours.ca/ I look forward to playing with it.

Okay, I am definitely intrigued with the 'Popcorn Stock' idea. It's simple and controllable. Plus, if it works, you folks will have a new secret ingredient to WOW your audiences. I'll let you know how it turns out. I really have to say "Thank You". This is the first time....ever, where I've found a group devoted to food flavor as the star of the dining experience and are more than willing to help keep that alive. For me, the most alive memories have been food, starting at the ripe old age of 3 1/2, with a home made Borsch and a Hazel Nut Torte (I can still taste them). These and others, have set a standard that I can't help but gauge all menus against, regardless of the price. And, since I have not been successful at repeating these memories through 'purchased' dishes, I'll continue experimenting on my own. (And they wonder why so many restaurants fail.)

You know, that's just silly enough to try. Not to fully flavor the soup, but enough to create that after flavor. Thanks for the tip.

Popcorn stock? I've never heard of that.

50 years ago, in Vancouver's Delightful Foods restaurant, I had this Cantonese cream corn chicken soup that was beyond flavorful, it was an experience. The primary flavors were definitely chicken and corn and combined perfectly. But, the excitement happened when I took a breath before my next spoonful. With the air rolling over my tongue, I received an extra flavor. It was fresh, hot buttered popcorn. Wow! I just could not stop eating to experience this over and over. A couple of years later I returned and was ready to do almost anything for the recipe, but they had closed their doors. Over the years, I have tried everything I could learn to duplicate this and have failed. Has anyone had this experience? Would anyone have any ideas?