Popcorn

There are many reasons to pop your own popcorn rather than buying microwave popcorn.  There are the the bags.  Even if you get only organic popcorn the bag is still coated with perfluorochemicals, or PFCs, a class of chemicals linked to various cancers and reproductive system damage.  You have no way of knowing if your popcorn bag is lined with PFS’s as they aren’t considered an ingredient, so there are no laws for labeling. There is the cost, which is almost double what you’d pay for organic, non GMO popcorn kernels, and an even bigger difference if you just want a bag of generic popcorn kernels. But enough with the scary stuff, and on to the main reason for making your own popcorn; it is way more fun, and is an actual activity which sticking a bag in the microwave is not!

When I was a kid my parents were very cheap  thrifty and would send us to the movies with brown grocery bags filled with home-made popcorn.  We were a popcorn family, and now I am a popcorn mom.  My daughter and I love to pop corn and snuggle up for movie night.  We definitely pop our own, and even more definitely, do not eat microwave popcorn!  I am not quite as cheap thrifty as my parents were, and maybe should be a bit more thrifty, but why would I pay $7.84 per pound for microwave popcorn (that is for the “all natural” stuff) when I can get organic popcorn for between $3.00 -$6.00 per pound. Keep in mind when you buy microwave popcorn you’re paying that $7.84 a pound for more than just the kernels, you’re getting  palm oil, salt and those tasty mixed tocopherols, which are derivatives of vitamin E, sometimes synthetically produced. Ahem, sorry.

Popping popcorn is fun, and easy, and a great activity for kids.  I have one of those old-time crank popcorn poppers, that I got about twenty years ago at a church bazaar, but for years I just used a pot with a lid. If you make a lot of popcorn I highly recommend getting one of these.  I’m not a big fan of hot air poppers; you can’t use all types of popcorn in them, the really good, tiny kernels often pop out before they can pop, and the lack of any oil keeps the salt from sticking to the popped kernels.  I use about one teaspoon of oil to make mine, but I use organic safflower oil, not palm oil.  Popcorn is probably one of the first things I learned to cook by myself.  Over the years I’ve had a few mishaps, but none of those resulted in any injuries or property damage, they were mainly confined to some burned kernels.

One of the things that’s really cool about crank popcorn poppers is that you can make kettle corn too!  Yep. just toss about 1-2 teaspoons of sugar into the pot with the oil, and proceed with popping.  I prefer mine savory, so I rarely do this, but I have, and was surprised how easy it was.  The other thing I truly LOVE about my popcorn popper (and I hope I don’t gross you out) is that I rarely wash it.  When I am done, I let it cool, wipe it out with a paper towel, and I’m ready for the next batch!  

I regularly have just salted, buttered popcorn, but here are some other fun ‘flavors’ I love:

• Buffalo popcorn, just melt equal parts hot sauce and butter together and toss on popped corn
• Parmesan, after popping, toss with a bit of olive oil, salt and fresh grated Parmesan cheese
• Truffle, toss with butter or olive oil and truffle salt (you can thank me anytime)
• Kettle corn, see above, and add salt, or chili powder for a zesty twist
• If you’re feeling really ambitious, put your popcorn out on a sheet tray lined with parchment of a Silpat, and drizzle with melted with and dark chocolate and then toss with almonds

If you’ve got some great popcorn ideas/recipes, please let me know!  I have spent many years in search of a way to make the addictive cheddar cheese popcorn I used to love from Pug Brothers Popcorn on Columbus Avenue in NYC…  I hear Garrets is just as good, but I haven’t tried it.

Pop on!!!