Theme Recipe: Movie Popcorn

In more than one of the blu rays that were viewed last Friday, more than one had serious popcorn moments, the most famous of which is from Scream.  What was interesting about them is that they were all of people making popcorn at home to watch spooky films with.  None of them actually had popcorn from the the movies.  So it got me to thinking, what the heck is the difference?  (And I'm not talking about the microwave stuff, here, I'm talking about the stove top type, even if it is Jiffy Pop)

It's true that a lot of people find eating popcorn at the theater to be a treat, but just as many have problems with it; and it turns out that it can be down right scary (!), and as the LA Times has found there is "horror' in that there popcorn.  Fortunately it's easier to make at home, with, and I mean it, REAL butter, or whatever you like to top it with you.

Turns out this popcorn thingy is another one them Native American foods from way back.  Oddly enough, though it clearly originated in the Andes, is virtually unknown north of there until one hits wat is now the USA; it keeps going on up into Canada.  In native foods between what was the Incan Empire all the way up to the southwestern US, popcorn not any big part of the cuisine.  Hit the US and you have all types of ways to season the popped corn (from yummy nut oils to....fish oil....) to all kinds of popcorn recipes, such as the original popcorn balls made with maple, to stews in the Pueblos with popcorn.  But I digress, the real deal is to just make it at home!  What is amusing to me, is that I have this memory of Neve Campbell in a movie playing a Native American woman, and there is a scene where she has a flashback to her childhood where some women are popping corn in a big black kettle over a fire with no lid, with the corn just flying out all over:  a native girl's game (OK I just looked it up, it's an episode of a television series actually, Tales of the Wild).  So as ridiculously simple as it is, here's the basic recipe...

General ratio is 1/3 cup high temperature oil to 1/2 cup popcorn.  Some like to use corn oil, but it smokes at the high temps needed to properly pop the corn, any lower a temperature, and the corn will be tough.  The best oil to use is peanut or sunflower oil, even vegetable oil works better than corn.  

1/3 cup peanut oil

1/2 cup any type loose popcorn you like (I love the multicolored stuff from New Mexico)

Salt

Whatever topping you like, and of course, butter is the big fun indulgence (there are some cooking margarines that are lower in fat that taste alright, if calories are a big deal)

Large pot or skillet with lid (and it really helps if the lid is glass)

Large bowl ready on the side

Heat the oil until it smokes just a bit (not like it's going to burn the kitchen down!) and drop in a kernel or two, when it pops, it's ready.  Pour in the kernels and put on the lid.  Start shaking like mad (you even have to do this if it's Jiffy Pop), as the corn pops, continue to shake and listen.  As the corn is nearing the end of popping turn heat way down or remove from heat and continue to shake.  At this point, most of the kernels have popped and it ready to be unceremoniously dumped into the bowl (if you keep the lid on too long, condensation will make the corn soggy).  Dump part of the corn into the bowl, salt and then dump more, salt as you go.  Finally add topping, a little at a time, and toss.  Some people like to flavor the butter, use hot walnut or hazelnut oil or, and this is a special treat, fresh grated hard cheese, like Parmesan.  

Nothing like a Corny Cobber!