POP GOES THE CORN

When we had a chimney, it was great family fun to sit in front of the blazing fireplace, popping corn, and for me, drinking good ale to compliment the salty and buttery treat. I miss that.

The American Pop Corn Company of Sioux City, Iowa was founded in 1914 by Cloid Smith. The company may still make "Jolly Time" popcorn.

Gerry Smith was once vice-president of that company and a prominent member of The Preservation of Pan-popping Popcorn Society listed facts about popcorn and instructions on how to make the best version of that treat.  (I did not keep a record of the publications in which this information appeared.)

SOME FACTS

1.  "Popcorn" is derived from the Middle English word "poppe" meaning explosive sound. It's name is "echoic." It sounds like what it does.

(Don't you love to hear the kernels popping?)

2.  American Indians perfected popcorn popping over 5,000 years ago.

(How do we know that?)

3.  One way that Indians made popcorn was to heat sand in a clay pot and pour in kernels.  As the kernels popped because of the heat, they would rise to the top of the pot.

(Damned clever!)

4.  Popcorn is believed to have been served at the first Thanksgiving dinner. 

(This means that my forebears in the Plymouth Colony enjoyed the treat that the Indians brought to the table.)

Mr. Smith supplies this recipe for "Cookin' popcorn the old-fashioned way."

1.  Use a pot or pan with an easily removable lid.

2.  Use a high-quality vegetable oil.

(Smith suggests soybean.)

3.  Pour just enough oil in the pot or pan to cover the bottom.

4.  Drop in two or three kernels.

5.  Heat the oil over medium high heat (425 to 450 degrees.

6.  When the kernels pop,  add enough kernels to create a single layer.

7.  As the kernels pop, move the pot or pan slowly over the heat to ensure even distribution.

8.  Don't be alarmed if the accumulating popcorn lifts the lid off the pot or pan.

9.  Remove the pot or pan from the heat when the frequency of the popping diminishes to one or two pops every three seconds, about 2 1/2 minutes.

(I'm not sure of that last instruction.)

Here are additional instructions from me.

Douse with melted butter.

Salt to taste.

Grab a "Snake Dog" IPA and enjoy!

If you don't have the time to pop corn, you can buy it already popped at most supermarkets and gourmet stores.

Elaine and I like cheese-flavored popcorn labeled "Smart Food - White Cheddar" packaged for Smart Foods, Inc at Plano, Texas.

Warning:  adding butter, sugar and salt to popcorn can contribute to high blood pressure and other ailments.