Popcorn Toppings and Facts Great With Home Movies

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Watching movies at home and making popping corn go hand in hand.

If You Love Popcorn You are in the right place

Below you will find information to make the home movie popcorn experience awesome.

Popcorn Types

YELLOW

Yellow is the popcorn you’ll find at your local grocery store. It’s large, yellow in color, and exactly what you think of when you think “popcorn.” Yellow popcorn, even the organic varieties, is inexpensive. We always have some on hand. This is also what movie theaters use.

WHITE

Similar in size to yellow, white popcorn pops up, you guessed it, white. The pieces are slightly more tender than yellow popcorn.

BLUE

Blue is very similar to red. Pops white with a big crunch and slightly smaller size.

PURPLE

Of all colored popcorn, purple has the most flavor. Once popped, it’s a pale yellow with small purple spots. The kernels are a little larger than the blue or red types.

LADYFINGER

This yellow popcorn is dainty. If you love the tiny pieces of popcorn at the bottom of the bowl, you’ll love ladyfinger. The small size makes this type good for topping soups or baked goods.

MUSHROOM

Mushroom popcorn is big, billowy, and fluffy. It’s ideal for candy coating or drizzling with chocolate. I’ve eaten mushroom popcorn before, but this was my first time popping it at home. When I lifted the lid, my heart did a little flutter

RED

Red pops up white! A little smaller than the traditional yellow and white popcorn, red also has a very neutral taste and more crunch.

Why Does Popcorn Pop?

First of all, not all corn can be popcorn. It takes a very special kind of corn to turn it from a kernel into a light and airy treat. What turns a hard kernel of pre-popped popcorn has to do with science. When water gets too hot, it will turn to steam and expand. With no place to escape, the steam begins to build pressure. So there is water inside of a popcorn kernel? You’re right!

According to Wonderopolis:“Inside each kernel of popcorn is a tiny droplet of water surrounded by a hard shell called a hull. As the popcorn is heated, the water turns into steam, which builds pressure inside the kernel. When the hull can no longer contain the pressure — POP! — the kernel explodes, and a fluffy new piece of popcorn is born.”

It happens very fast which is what creates the popping sound. Do you want to see what popping corn looks like in slow motion? Of course, you do.

Popcorn Facts

The history of popcorn is deep throughout the Americas, where corn is a staple food, but the oldest popcorn known to date was found in New Mexico. Deep in a dry cave known as the “Bat Cave” small heads of corn were discovered, as well as several individual popped kernels. This discovery was made by Herbert Dick and Earle Smith in 1948. The kernels have since been carbon dated to be approximately 5,600 years old.

Decorated funeral urns in Mexico from 300 A.D. depict a maize god with popped kernels adorning his headdress. Evidence of popcorn throughout Central and South America, particularly Peru, Guatemala, and Mexico, is rampant. Aztec Indians used popcorn not only for eating but also decoration in clothing and other ceremonial embellishments.

Native Americans throughout North America also have a rich history documenting consumption of popcorn. In addition to the kernels found in New Mexico, a kernel approximately 1,000 years old was found in Utah in a cave that was thought to be inhabited by Pueblo Indians. French explorers that came to the new world found popcorn being made by the Iroquois Indians in the Great Lakes region as well.

As colonists began moving to North America, they adopted the popular Native American snack food. Not only was popcorn eaten as a snack, but it was also reported to have been eaten with milk and sugar like a breakfast cereal. Popcorn was also cooked by colonists with a small amount of molasses, creating a snack similar to today’s kettle corn.

On average, a kernel will pop when it reaches a temperature of 347 degrees Fahrenheit (175 degrees Celsius).

Un-popped kernels are called “old maids” or “spinsters.”

There are two possible explanations for old maids. The first is that they didn’t contain sufficient moisture to create an explosion; the second is that their outer coating (the hull) was damaged, so that steam escaped gradually, rather than with a pop. Good popcorn should produce less than 2 percent old maids.

According to the Guinness Book of World Records, the world’s largest popcorn ball measured 12 feet in diameter and required 2,000 pounds of corn, 40,000 pounds of sugar, 280 gallons of corn syrup, and 400 gallons of water to create

Ideally, the moisture content of popcorn should be around 13.5 percent, as this results in the fewest old maids.

Popcorn is naturally high in fiber; low in calories; and sodium-, sugar-, and fat-free, although oil is often added during preparation and butter, sugar, and salt are all popular toppings.

How, of all snacks on earth, did popcorn become the mainstay of movie theaters? It starts with a bit of history…

See, popcorn has been around for ages, and it was a popular snack at 19th century fairs and carnivals, especially after the invention of the first steam-powered popcorn-popper back in 1885. People loved this crunchy, salty, inexpensive snack. And movie theaters hated it. During the era of silent film, these companies followed many of the same rules as traditional and they did not want to be associated with loud food as that could distract from this show. Additionally, there was a little bit of a class consideration here. Since audiences had to read the dialogue on screen, they had to be literate. This means a better sort of people, with superior education. Allowing popcorn inside, was in the opinion of these theater owners, kind of like throwing sawed us on the floor and saying “Yea, sure, spit wherever.”

Talkies, or films with spoken dialogue, emerged in 1927, and this brought movie theaters to the common folks. Suddenly anyone could cough up some change, grab a seat and understand what was going on. This was also the time of the Great Depression, when Americans from coast the coast pined for cheap, escapist entertainment. So the average Americans finally found the cinema, and they brought their snack cultural long. And let’s remember the Depression affected the theaters, as well theaters with the best chances of surviving with the ones that gave customers what they wanted. At first, independent vendors sold popcorn outside the theater, profiting from the casual passerby by as well as from and future a movie patrons. Since corn kernels were dirt cheap, popcorn became given more popular.

Things escalated quickly. Movie theaters allowed popular veldors to sell their wares in the lobby for a small fee. Eventually, they cut out these vendors entirely, acquiring their own poppers. During WW2, popcorn sales saw another bump. Sugar was rationed, which made many conventional sweet stacks and drinks, like soda more expensive. At least that is when they wereavailable at all. The popcorn, on the other hand, only required salt and popcorn kernels, neither of which were hard to come by.

By then the association between movies and popcorn was firmly established in the mind of the American public. This association continus today, but there’s another wrinkle to the story. The price hike really kicked in, not just in popcorn, but on all concessions, back in the 1970s.

Making it at home and watching movies is the real new modern alternative.

Americans consume 17 billion quarts of popped popcorn each year. That’s enough to fill the Empire State Building 18 times!

Bar B Que

  • 3 tablespoons smoked sweet paprika
  • ½ teaspoon chipotle powder
  • 1 tablespoon sucanat OR 3 tablespoons date sugar
  • 2 tablespoon real salt
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 4 teaspoons ground mustard
  • ¼ teaspoon ground allspice

Mix everything together. Run batches of it through a spice grinder of coffee grinder until nicely ground (the smaller the pieces the better it sticks to popcorn).

Store in an airtight container.

To make sure the seasoning will stick to the popcorn, pop the popcorn with oil/ghee and/or drizzle with melted butter/ghee/oil.

Season to taste. I like to go strong with this one!

Print

Matcha

If you love the taste of matcha, you will definitely enjoy this simple matcha popcorn

  • 4 tablespoons matcha green tea powder
  • 1 + cup powdered sugar I just ground organic white sugar in a coffee grinder
  • ½ teaspoon powdered salt I grind in a coffee grinder and keep on hand for popcorn

Mix everything together, if you want the matcha not as strong add more powdered sugar.

Use to season popcorn that has been popped in a generous amount of oil, or drizzled with melted ghee/butter/oil so the seasoning will stick

Print

Sugar and Spice

This one definitely tastes of the holidays! Some spices, ginger, and powdered sucanant makes a deliciously sweet popcorn. I like my sweet popcorn with a bit of salt to, so add some powdered salt

  • 1 cup sucanant
  • 1 teaspoon cinnamon
  • ½ teaspoon dried ginger powder
  • ⅛ teaspoon allspice
  • ¼ teaspoon salt
  • 1/16 or one tiny pinch teaspoon ground nutmeg

Mix everything together. Grind in a spice grinder (working on batches) until everything is powdered.

Store in an airtight container.

Season to taste on popcorn that has been popped with oil, or has been drizzled with ghee/melted butter/some sort of oil so the seasoning stick.

I like mine sweet and salty so also add a bit more powdered salt (salt I grind in a coffee grinder and keep on hand for popcorn).

This one definitely tastes of the holidays! Some spices, ginger, and powdered sucanat makes a deliciously sweet popcorn. I like my sweet popcorn with a bit of salt to, so add some powdered salt.

Print

Chili Cheese Popcorn

  • 3 1/2 cups fresh air-popped popcorn unsalted
  • 1 tablespoon melted unsalted butter or olive oil
  • 3 tablespoons cheddar cheese powder
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/8 teaspoon cayenne

In a large bowl, toss together the popcorn and melted butter or olive oil. Immediately add cheese powder, chili powder, paprika, salt, cumin, and cayenne. Toss again to coat the popcorn. Serve immediately. Store in an airtight container for up to 2 days.

Print

Originally published at writersthatinspire.com on October 1, 2018.

Movies

What Makes a Film Great? Some opinions from a variety of sources:

A great film has to make a contribution to the development of the medium. And it has to have lasting importance. You can measure that in many ways, but the key one is influence. Does the film influence or even teach other directors to make films in new ways? Finally, the great film must strike a chord with viewers no matter how much time has passed since it was made.

Most everyone disagrees on exactly which films are worthy of the “ten best” ranking, but great movies generally have a few things in common. First are the obvious reasons: Excellent performances, direction, screenplay, etc. Second, great movies are the type that can be watched over and over again and never get old. Third, great movies are often remembered because they make a statement. They are not just entertaining in the usual sense, but they make some important statement that makes them stand out in one’s memory.

Relevance: The theme of the film still applies today as it did when the film was first popular.

Truth: The film contains significant and universal insight into human nature, relationships, and/or society.

Unity: No element is wasted; everything is balanced and neatly tied up.

One thing is timing… if a movie comes out at just the right time when an audience is ready for it. Another thing is fully developed characters that you feel have had complete lives before the film began.

All great films have great stories. The story has to be compelling and interesting. I think story and content are very important in a great film. Also interesting characters make a good film.

I think “greatness” is in the eyes of the viewer, as it should be.

The other more “profound” great is when a movie takes me to a level that no movie has done

previously, or makes me see something in a light I never have.

I think it’s a whole package. Writing acting and directing. The director has to have a good vision and be able to create scenes that are believable and enjoyable to watch.

I think a great movie is one that pulls you into a new world, captures your mind and does so without distraction. A great movie can make the unbelievable believable, make you feel the emotions, send chills down your spine if the moment merits it and strap you to your seat.

Roger Keyserling

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Popcorn Toppings and Facts Great With Home Movies was originally published in eCom Tips on Medium, where people are continuing the conversation by highlighting and responding to this story.

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