My plan to experiment with assorted popcorn recipes is stalled. I had
forgotten I had given away not only my microwave popcorn popper but the corn
and fine salt as well. (Which may explain why old people should not have
babies; we would forget where we put them.)
The popper I had was a bit tedious to deal with and only popped a small
amount.
The first tool I remember was a cast iron skillet and involved some
shaking and sliding on a gas stove grate - not a smart idea I think on a new
ceramic range. What's good? Polly

"Polly Esther" > wrote in message
...
> My plan to experiment with assorted popcorn recipes is stalled. I had
> forgotten I had given away not only my microwave popcorn popper but the
> corn and fine salt as well. (Which may explain why old people should not
> have babies; we would forget where we put them.)
> The popper I had was a bit tedious to deal with and only popped a small
> amount.
> The first tool I remember was a cast iron skillet and involved some
> shaking and sliding on a gas stove grate - not a smart idea I think on a
> new ceramic range. What's good? Polly

A wok works incredibly well. I also used a big cooking pot. You do not
need dedicated equipment.


Paul

On Sun, 18 Dec 2011 14:29:38 -0600, "Polly Esther"
> wrote:

>My plan to experiment with assorted popcorn recipes is stalled. I had
>forgotten I had given away not only my microwave popcorn popper but the corn
>and fine salt as well. (Which may explain why old people should not have
>babies; we would forget where we put them.)
> The popper I had was a bit tedious to deal with and only popped a small
>amount.
> The first tool I remember was a cast iron skillet and involved some
>shaking and sliding on a gas stove grate - not a smart idea I think on a new
>ceramic range. What's good? Polly

We used a pot. I forget the size, maybe a 6 or 8 quart. Put a little
oil and three kernels of corn. When the three pop, the oil is hot
enough so dump in the rest. If shaking, it can be lifted so as not to
scratch the top of the stove.

On Sun, 18 Dec 2011 14:29:38 -0600, "Polly Esther"
> wrote:

>My plan to experiment with assorted popcorn recipes is stalled. I had
>forgotten I had given away not only my microwave popcorn popper but the corn
>and fine salt as well. (Which may explain why old people should not have
>babies; we would forget where we put them.)
> The popper I had was a bit tedious to deal with and only popped a small
>amount.
> The first tool I remember was a cast iron skillet and involved some
>shaking and sliding on a gas stove grate - not a smart idea I think on a new
>ceramic range. What's good?

My Wearever Popcorn Pumper air popper works a treat and makes tons...
add melted butter and salt and you're good to go... no pot to burn or
clean. I melt butter in my microwave in a Pyrex measuring cup. I
can't be bothered with stove top popping and I despise all microwave
popcorn.
http://www.youtube.com/watch?v=K27jIOs6X1E
They no longer make the Wearever but sounds like this one works as
well:
http://www.amazon.com/Presto-04821-O...4243121&sr=1-1

On 12/18/2011 3:27 PM, Brooklyn1 wrote:

> My Wearever Popcorn Pumper air popper works a treat and makes tons...
> add melted butter and salt and you're good to go... no pot to burn or
> clean. I melt butter in my microwave in a Pyrex measuring cup. I
> can't be bothered with stove top popping and I despise all microwave
> popcorn.
> http://www.youtube.com/watch?v=K27jIOs6X1E
> They no longer make the Wearever but sounds like this one works as
> well:
> http://www.amazon.com/Presto-04821-O...4243121&sr=1-1


I had a hot air popper and the pop corn always tasted stale to me...
dried out, no matter how much butter, salt, etc I would put on it. I
know that a lot of people like them, but I'm not a fan.

I had an attack of diverticulitis a few years ago so I don't eat much
popcorn any more.

George L

Polly Esther wrote:
>
> The first tool I remember was a cast iron skillet and involved some
> shaking and sliding on a gas stove grate - not a smart idea I think on a new
> ceramic range. What's good? Polly

I used to do it that way with a light aluminum pot.
Just keep the popcorn moving with constant agitation
and it won't burn. Use no oil with this method.
Take the lid off as soon as it's done if using an
aluminum pot, so it doesn't steam in the accumulated
moisture. If using a cast iron pot (lots more work,
because it's heavy), transfer to a bowl as soon as
it's done, otherwise the residual heat may cause it
to burn.

I agree this method is probably a bad method on a
ceramic range. There's lots of friction between
the pot and the burner.

As Paul suggested, a plain pot can do a good job of
making popcorn. Just put in a thin layer of oil,
a couple kernels, and heat. When the kernels pop,
the oil is hot, so go ahead and dump in the rest of
the kernels. You can make some very good popcorn
this way.

If you're planning to make popcorn often, the
least amount of work is with a hot air popper.
The quality is pretty good albeit dry because
there's no oil, and there's nothing to clean up.

I used to make popcorn all the time, but finally
swore it off because those little bits of hull
would stick in my gums. Sometimes they were a
devil to get out. After the last time I mutilated
my gums going after a bit, I said never again.

On Sun, 18 Dec 2011 14:29:38 -0600, "Polly Esther"
> wrote:

> My plan to experiment with assorted popcorn recipes is stalled. I had
> forgotten I had given away not only my microwave popcorn popper but the corn
> and fine salt as well. (Which may explain why old people should not have
> babies; we would forget where we put them.)
> The popper I had was a bit tedious to deal with and only popped a small
> amount.
> The first tool I remember was a cast iron skillet and involved some
> shaking and sliding on a gas stove grate - not a smart idea I think on a new
> ceramic range. What's good? Polly

Any of the newer brands of thick bottomed pots will do. I have had
Calpholon for 30+ years and All Clad for 2, both make great popcorn
and I don't have to shake either one. I just let it sit and pop until
the popcorn stops popping. No burned bottoms and if you use the right
brand (I use Orville's), most of the kernels will pop too.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

On Sun, 18 Dec 2011 13:39:41 -0800, Mark Thorson >
wrote:

> Take the lid off as soon as it's done if using an
> aluminum pot, so it doesn't steam in the accumulated
> moisture.

You only need a lid to keep the popcorn inside the pot and if you
crack it slightly, that's enough to let the steam out. One of my
sieves fits perfectly over the top of one of the saucepans I use.
When I use that pan, I can put a little more popcorn in it than usual;
because the sieve will let it mound up over the top of the pan.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"Polly Esther" > wrote in message
...
> My plan to experiment with assorted popcorn recipes is stalled. I had
> forgotten I had given away not only my microwave popcorn popper but the
> corn and fine salt as well. (Which may explain why old people should not
> have babies; we would forget where we put them.)
> The popper I had was a bit tedious to deal with and only popped a small
> amount.
> The first tool I remember was a cast iron skillet and involved some
> shaking and sliding on a gas stove grate - not a smart idea I think on a
> new ceramic range. What's good? Polly

I make it all the time! Old Revereware pan and lid. 2 Quart I think.
Enough oil to cover the bottom 1/8" deep. I use two different popcorn oils
that are butter flavored. I get them from American Spice. If I can't get
those then plain coconut oil with a few drops of butter flavoring added.
Enough kernels to cover the bottom of the pan. Place over medium high heat.
When the pan is full, carefully dump some into the bowl then put back on
heat. Leave until the pan is full. You might have to dump one more time.
Salt and eat. I use sea salt.

On Sun, 18 Dec 2011 14:29:38 -0600, "Polly Esther"
> wrote:

>My plan to experiment with assorted popcorn recipes is stalled. I had
>forgotten I had given away not only my microwave popcorn popper but the corn
>and fine salt as well. (Which may explain why old people should not have
>babies; we would forget where we put them.)
> The popper I had was a bit tedious to deal with and only popped a small
>amount.
> The first tool I remember was a cast iron skillet and involved some
>shaking and sliding on a gas stove grate - not a smart idea I think on a new
>ceramic range. What's good? Polly


Interesting topic today...I'll get back to that in a minute, but...

I am a popcorn junkie. It is my preferred snack and I eat it almost
every day.

I have a glass-top range. I assume that is the same as ceramic, but
someone correct me if I am wrong. The stove is 17 years old. I make
popcorn on it every other day, at minimum. I use an 8 qt, heavy
bottomed tri-clad soup pot, put a film of canola in the bottom and
layer it all over with corn kernels. I turn that sucker onto "high"
and when the corn starts popping, I move the pot back and forth on the
burner and shake it a bit, too. (potholders on each hand).

I have never noticed any damage to the cooktop, but it is 17 yrs old,
so while still very nice, it ain't pristine if you look closely. It is
black and hides a multitude of sins. Besides, anyone who looks THAT
closely at my stovetop will not get a second invitation.

Ok...back to the interesting part...

Some years ago, I got one of my twins an electric popcorn maker. They
still make one of similar design
http://www.amazon.com/West-Bend-8230...pr_product_top

the kid loved the popcorn, but never wanted to clean up anything (he
is all grown up now and cleans like a MF). So...the popcorn maker
wound up in the basement...way in the back, with the Stuff That Looks
Buried. I had not seen the popper in ages. Out of sight....out of
mind. Today we went mining in the basement for extra kitchen things,
because my daughter is moving into a new apartment. Lo and behold, the
popcorn popper turned up. I washed off the dust and had just finished
making a batch when I saw this post.

If anyone is still awake, that is the end of the story.

Boron

On Sun, 18 Dec 2011 15:39:09 -0600, George Leppla
> wrote:

>On 12/18/2011 3:27 PM, Brooklyn1 wrote:
>
>> My Wearever Popcorn Pumper air popper works a treat and makes tons...
>> add melted butter and salt and you're good to go... no pot to burn or
>> clean. I melt butter in my microwave in a Pyrex measuring cup. I
>> can't be bothered with stove top popping and I despise all microwave
>> popcorn.
>> http://www.youtube.com/watch?v=K27jIOs6X1E
>> They no longer make the Wearever but sounds like this one works as
>> well:
>> http://www.amazon.com/Presto-04821-O...4243121&sr=1-1
>
>
>I had a hot air popper and the pop corn always tasted stale to me...
>dried out, no matter how much butter, salt, etc I would put on it. I
>know that a lot of people like them, but I'm not a fan.
>
>I had an attack of diverticulitis a few years ago so I don't eat much
>popcorn any more.
>
>George L


As someone who has also had a lot of trouble with diverticulitis, I
can tell you that the most up to date med advice is that eating such
things will not hasten attacks and that refraining from them will not
prevent attacks.

Nevertheless, if eating popcorn bothers YOU, then by all means, do not
eat it. TWIAVBP.

See the Mayo link below.

Boron

http://www.mayoclinic.com/health/div...s-diet/AN01255
In the past, many doctors recommended that people with diverticulosis
avoid seeds and nuts, including foods with small seeds, such as
tomatoes, cucumbers and strawberries. It was thought that these tiny
particles could lodge in the diverticula and cause inflammation
(diverticulitis). But there is no scientific evidence that seeds and
nuts cause diverticulitis flares. In fact, eating a high-fiber diet —
which may include nuts and seeds — may reduce the risk of diverticular
disease.

However, if you have diverticulitis and you believe that nuts and
seeds trigger your attacks, avoid these foods. Just make sure you get
enough fiber from other dietary sources.

On 12/18/2011 5:04 PM, Boron Elgar wrote:
> As someone who has also had a lot of trouble with diverticulitis, I
> can tell you that the most up to date med advice is that eating such
> things will not hasten attacks and that refraining from them will not
> prevent attacks.
>
> Nevertheless, if eating popcorn bothers YOU, then by all means, do not
> eat it. TWIAVBP.
>
> See the Mayo link below.
>
> Boron
>
> http://www.mayoclinic.com/health/div...s-diet/AN01255
> In the past, many doctors recommended that people with diverticulosis
> avoid seeds and nuts, including foods with small seeds, such as
> tomatoes, cucumbers and strawberries. It was thought that these tiny
> particles could lodge in the diverticula and cause inflammation
> (diverticulitis). But there is no scientific evidence that seeds and
> nuts cause diverticulitis flares. In fact, eating a high-fiber diet —
> which may include nuts and seeds — may reduce the risk of diverticular
> disease.
>
> However, if you have diverticulitis and you believe that nuts and
> seeds trigger your attacks, avoid these foods. Just make sure you get
> enough fiber from other dietary sources.


Thanks for that... and I was aware of it. In my particular case, it may
be that the abrasion from the husks/kernels may be the culprit. Things
like strawberries, tomatoes, etc don't bother me, but any really hard
things like pop corn or nuts can cause some problems. Again, it may be
the abrasion rather than the seeds actually getting trapped, but either
way, staying away from really "hard" foods like this works for me.

George L

"Boron Elgar" <boron_wrote>
>
> Interesting topic today...I'll get back to that in a minute, but...
>
> I am a popcorn junkie. It is my preferred snack and I eat it almost
> every day.
>
> I have a glass-top range. I assume that is the same as ceramic, but
> someone correct me if I am wrong. The stove is 17 years old. I make
> popcorn on it every other day, at minimum. I use an 8 qt, heavy
> bottomed tri-clad soup pot, put a film of canola in the bottom and
> layer it all over with corn kernels. I turn that sucker onto "high"
> and when the corn starts popping, I move the pot back and forth on the
> burner and shake it a bit, too. (potholders on each hand).
>
> I have never noticed any damage to the cooktop, but it is 17 yrs old,
> so while still very nice, it ain't pristine if you look closely. It is
> black and hides a multitude of sins. Besides, anyone who looks THAT
> closely at my stovetop will not get a second invitation.
>
> Ok...back to the interesting part...
>
> Some years ago, I got one of my twins an electric popcorn maker. They
> still make one of similar design
> http://www.amazon.com/West-Bend-8230...pr_product_top
>
> the kid loved the popcorn, but never wanted to clean up anything (he
> is all grown up now and cleans like a MF). So...the popcorn maker
> wound up in the basement...way in the back, with the Stuff That Looks
> Buried. I had not seen the popper in ages. Out of sight....out of
> mind. Today we went mining in the basement for extra kitchen things,
> because my daughter is moving into a new apartment. Lo and behold, the
> popcorn popper turned up. I washed off the dust and had just finished
> making a batch when I saw this post.
>
> If anyone is still awake, that is the end of the story.
>
> Boron
I don't know if ours is ceramic or glass or what. Just that it's a
bright shiny white and looking at it makes me smile. I spent lots too many
years with cheap, old, ugly stoves and this one is mine, mine, all mine.
Husband says one day I'm going to polish off the tan rings on the surface
that indicate which/what size pot goes where and won't know where to set my
pots. I guess it could happen.
There's a s/s colander here that just happens to fit nicely on a hefty
Volrath pot. I'm so anxious to give it a try. If only I hadn't given away
the popcorn. Polly

my father's qwak told him the same thing as the information on the link...
he said its a lot more individual than previously thought, which was great
to my dad, the qwak advised that he should take everything out of his eating
that was suspect and put things back slowly so as to find out what really
bothered his guts... he was well pleased to find that popcorn wasn't one of
those things, Lee
"Boron Elgar" > wrote in message
...
> On Sun, 18 Dec 2011 15:39:09 -0600, George Leppla
> > wrote:
>
>>On 12/18/2011 3:27 PM, Brooklyn1 wrote:
>>
>>> My Wearever Popcorn Pumper air popper works a treat and makes tons...
>>> add melted butter and salt and you're good to go... no pot to burn or
>>> clean. I melt butter in my microwave in a Pyrex measuring cup. I
>>> can't be bothered with stove top popping and I despise all microwave
>>> popcorn.
>>> http://www.youtube.com/watch?v=K27jIOs6X1E
>>> They no longer make the Wearever but sounds like this one works as
>>> well:
>>> http://www.amazon.com/Presto-04821-O...4243121&sr=1-1
>>
>>
>>I had a hot air popper and the pop corn always tasted stale to me...
>>dried out, no matter how much butter, salt, etc I would put on it. I
>>know that a lot of people like them, but I'm not a fan.
>>
>>I had an attack of diverticulitis a few years ago so I don't eat much
>>popcorn any more.
>>
>>George L
>
>
> As someone who has also had a lot of trouble with diverticulitis, I
> can tell you that the most up to date med advice is that eating such
> things will not hasten attacks and that refraining from them will not
> prevent attacks.
>
> Nevertheless, if eating popcorn bothers YOU, then by all means, do not
> eat it. TWIAVBP.
>
> See the Mayo link below.
>
> Boron
>
> http://www.mayoclinic.com/health/div...s-diet/AN01255
> In the past, many doctors recommended that people with diverticulosis
> avoid seeds and nuts, including foods with small seeds, such as
> tomatoes, cucumbers and strawberries. It was thought that these tiny
> particles could lodge in the diverticula and cause inflammation
> (diverticulitis). But there is no scientific evidence that seeds and
> nuts cause diverticulitis flares. In fact, eating a high-fiber diet -
> which may include nuts and seeds - may reduce the risk of diverticular
> disease.
>
> However, if you have diverticulitis and you believe that nuts and
> seeds trigger your attacks, avoid these foods. Just make sure you get
> enough fiber from other dietary sources.

On 12/18/2011 4:14 PM, Ed Pawlowski wrote:
> On Sun, 18 Dec 2011 14:29:38 -0600, "Polly Esther"
> > wrote:
>
>> My plan to experiment with assorted popcorn recipes is stalled. I had
>> forgotten I had given away not only my microwave popcorn popper but the corn
>> and fine salt as well. (Which may explain why old people should not have
>> babies; we would forget where we put them.)
>> The popper I had was a bit tedious to deal with and only popped a small
>> amount.
>> The first tool I remember was a cast iron skillet and involved some
>> shaking and sliding on a gas stove grate - not a smart idea I think on a new
>> ceramic range. What's good? Polly
>
> We used a pot. I forget the size, maybe a 6 or 8 quart. Put a little
> oil and three kernels of corn. When the three pop, the oil is hot
> enough so dump in the rest. If shaking, it can be lifted so as not to
> scratch the top of the stove.

That's how I learned to make it. Brings back memories.

On 12/18/2011 4:39 PM, Mark Thorson wrote:
> Polly Esther wrote:
>>
>> The first tool I remember was a cast iron skillet and involved some
>> shaking and sliding on a gas stove grate - not a smart idea I think on a new
>> ceramic range. What's good? Polly
>
> I used to do it that way with a light aluminum pot.
> Just keep the popcorn moving with constant agitation
> and it won't burn. Use no oil with this method.
> Take the lid off as soon as it's done if using an
> aluminum pot, so it doesn't steam in the accumulated
> moisture. If using a cast iron pot (lots more work,
> because it's heavy), transfer to a bowl as soon as
> it's done, otherwise the residual heat may cause it
> to burn.
>
> I agree this method is probably a bad method on a
> ceramic range. There's lots of friction between
> the pot and the burner.
>
> As Paul suggested, a plain pot can do a good job of
> making popcorn. Just put in a thin layer of oil,
> a couple kernels, and heat. When the kernels pop,
> the oil is hot, so go ahead and dump in the rest of
> the kernels. You can make some very good popcorn
> this way.
>
> If you're planning to make popcorn often, the
> least amount of work is with a hot air popper.
> The quality is pretty good albeit dry because
> there's no oil, and there's nothing to clean up.
>
> I used to make popcorn all the time, but finally
> swore it off because those little bits of hull
> would stick in my gums. Sometimes they were a
> devil to get out. After the last time I mutilated
> my gums going after a bit, I said never again.


I used to have a cheap popcorn pot that had a hand crank. It was light
aluminum and the crank kept the kernels moving. It worked ok, but I
never made popcorn enough for a specialized pot to take up space.

"Polly Esther" > wrote in message
...
> My plan to experiment with assorted popcorn recipes is stalled. I had
> forgotten I had given away not only my microwave popcorn popper but the
> corn and fine salt as well.
(snippage)

Why do you need a popcorn popper? Just a plain bag of Jolly Time popping
corn along with a pan with a lid and two or three tablespoons of oil are all
that are needed. Shaken over a hot burner. Put a few kernels in the pan.
When the kernels pop, add 1/3 cup of popping corn. Cover and shake over the
hot burner until the popping stops. Add some butter and toss it around,
then sprinkle with salt. It's pretty simple.

Jill

I like reading Food and drink forum - FoodBanter.com and I conceive this website got some truly useful stuff on it!

"jmcquown" <
> Why do you need a popcorn popper? Just a plain bag of Jolly Time popping
> corn along with a pan with a lid and two or three tablespoons of oil are
> all that are needed. Shaken over a hot burner. Put a few kernels in the
> pan. When the kernels pop, add 1/3 cup of popping corn. Cover and shake
> over the hot burner until the popping stops. Add some butter and toss it
> around, then sprinkle with salt. It's pretty simple.
>
> Jill
Today was the Grand caramel corn production day and my first shot at popping
corn on the new glass/ceramic range top. High heat and the cast iron
skillet burned the corn before even half of it popped although I did take it
over to the granite counter and do some serious shaking. Next, I tried the
heavy but pretty enamel-coated skillet. Same thing.
Next I tried the Volrath big pot. Same thing.
For this range, the thickness of the skillet + high heat or even
middlin' high heat wasn't the answer.
Any idiot can pop corn, right? Wrong. Not this idiot. With only time
and corn to lose, I decided to try one more combination before I bought
either microwave popping corn or an air popper. I coated the insides of a
ScanPan skillet with just a little oil, put in a covering of pop corn, put
the glass lid on, set the burner on Medium and watched. The corn popped
beautifully without any burning or shaking.
YMMV and then some. Your mileage may vary, indeed. But that's what
worked for me. The caramel corn is good stuff. Next time will be easier.
Polly

On Mon, 19 Dec 2011 19:31:59 -0600, "Polly Esther"
> wrote:

> Any idiot can pop corn, right? Wrong. Not this idiot. With only time
> and corn to lose, I decided to try one more combination before I bought
> either microwave popping corn or an air popper. I coated the insides of a
> ScanPan skillet with just a little oil, put in a covering of pop corn, put
> the glass lid on, set the burner on Medium and watched. The corn popped
> beautifully without any burning or shaking.

Turning the heat way down works for me too. It's just hot enough to
make the kernels burst. I just discovered Trader Joe's lightly salted
olive oil potato chips and have been spreading the good news. What I
got in return was "try popping corn in olive oil", I will try that the
next time I pop corn. EVOO is my main cooking oil now and I've
really liked the cakes I've made with olive oil, so I might as well.

> YMMV and then some. Your mileage may vary, indeed. But that's what
> worked for me. The caramel corn is good stuff. Next time will be easier.

All you need to do is build up your corn popping confidence. Did you
add nuts to the caramel corn? I always think about doing it but I
never have any mixed nuts in the house when I'm thinking about it.
--

Ham and eggs.
A day's work for a chicken, a lifetime commitment for a pig.

"sf" <> wrote > All you need to do is build up your corn popping confidence.
Did you
> add nuts to the caramel corn? I always think about doing it but I
> never have any mixed nuts in the house when I'm thinking about it.
> --
>
I did. I stirred in a couple of cups of store-brand dry roasted salted
peanuts. Slightly biased taste-tester neighbor says they're good. The
peanuts tend to slip to the bottom of the roaster when baking the caramel
corn but some gentle and determined stirring takes care of that. Polly

"Polly Esther" > wrote in message
...
>
> "jmcquown" <
>> Why do you need a popcorn popper? Just a plain bag of Jolly Time popping
>> corn along with a pan with a lid and two or three tablespoons of oil are
>> all that are needed. Shaken over a hot burner. Put a few kernels in the
>> pan. When the kernels pop, add 1/3 cup of popping corn. Cover and shake
>> over the hot burner until the popping stops. Add some butter and toss it
>> around, then sprinkle with salt. It's pretty simple.
>>
>> Jill
> Today was the Grand caramel corn production day and my first shot at
> popping corn on the new glass/ceramic range top. High heat and the cast
> iron skillet burned the corn before even half of it popped although I did
> take it over to the granite counter and do some serious shaking. Next, I
> tried the heavy but pretty enamel-coated skillet. Same thing.
> Next I tried the Volrath big pot. Same thing.
> For this range, the thickness of the skillet + high heat or even
> middlin' high heat wasn't the answer.
> Any idiot can pop corn, right? Wrong. Not this idiot. With only time
> and corn to lose, I decided to try one more combination before I bought
> either microwave popping corn or an air popper. I coated the insides of a
> ScanPan skillet with just a little oil, put in a covering of pop corn, put
> the glass lid on, set the burner on Medium and watched. The corn popped
> beautifully without any burning or shaking.
> YMMV and then some. Your mileage may vary, indeed. But that's what
> worked for me. The caramel corn is good stuff. Next time will be easier.
> Polly
>
>
I wasn't aware we were talking about kettle corn or caramel corn. I'm not
aware of the limitations of your stove or rangetop, sorry!

Jill