ROCKPAGE

I can Never get Enough popcorn! I love it! What's your favorite?

Carmel.

You forgot to put on the "EXTRA EXTRA BUTTER" flavor!!!!

When I go to the movies and they ask if I want butter on the popcorn I always tell them to put as much butter as they are allowed to put on it. Some of the girls really load it up!!! Oh Yeah!!!

I mean, if the butter isn't covering me from fingertip to elbow, what's the point??

And, hell, if there is no popcorn available at home, I just eat the butter!!!

byndrsn wrote: And, hell, if there is no popcorn available at home, I just eat the butter!!!

I know, I've seen him do it!

He has a butter dispencer that will slice a stick of butter into single slices!! It's wild.

You forgot to add burnt

Movie Theatre - Not the cheap Orville rip-off, but actual Movie Theatre popcorn.. mmmm

tonefight wrote:You forgot to add burnt

Experts Solve Mystery of Unpopped Popcorn

By RICK CALLAHAN, Associated Press Writer

INDIANAPOLIS - Eat your way to the bottom of almost any bag of popcorn and there they are: the rock-hard, jaw-rattling unpopped kernels known as old maids. The nuisance kernels have kept many a dentist busy, but their days could be numbered: Scientists say they now know why some popcorn kernels resist popping into puffy white globes.

It's long been known that popcorn kernels must have a precise moisture level in their starchy center — about 15 percent — to explode. But Purdue University researchers found the key to a kernel's explosive success lies in the composition of its hull.

It turns out there is an optimal hull structure that allows kernels to explode, and leaky hulls prevent the moisture pressure buildup needed for kernels to pop.

"They're sort of like little pressure vessels that explode when the pressure reaches a certain point," said Bruce Hamaker, a Purdue professor of food chemistry. "But if too much moisture escapes, it loses its ability to pop and just sits there."

He and his associates compared the microwave popping performance of 14 Indiana-grown popcorn varieties and examined the crystalline structure of the translucent hulls of both the popped kernels and the duds.

In the varieties popped, the percentage of unpopped kernels ranged from 4 percent in premium brands to 47 percent in the cheaper ones.

The findings could be good news for people who savor the snack and those who grow the 17 billion quarts of popcorn sold each year in the United States.

Wendy Boersema Rappel, a spokeswoman for the Chicago-based Popcorn Board, said popcorn processors are always looking for ways to improve their product, including reducing the number of old maids.

"It's one of life's annoyances — it's not rocking anyone's world, but our members always like to improve their product," Rappel said.

Hamaker said two popcorn manufacturers have already expressed interest in Purdue's findings.

The research, funded by Purdue's Whistler Center for Carbohydrate Research, which Hamaker directs, has been published online and will appear in the July 11 edition of the journal BioMacromolecules.

My favorite pieces of popcorn are the ones that are only half popped. There's usually only about a half-dozen per bag, but they be mighty tasty.

Ron wrote:My favorite pieces of popcorn are the ones that are only half popped. There's usually only about a half-dozen per bag, but they be mighty tasty.

Those are my favorites too. They sell the half popped kernels, but they are hard to find, they have several flavors of them also. I've seen them at wal-mart and at some sheetz stores. The only brand names that come to mind are Pop-nots, and Poppy Cocks.
:::kicks into beavis and butthead mode::: ahh ha haha haha poppy cocks ha haha haha
That name reminds me of what a latina girl I dated a long time ago used to scream during sex.

DMFJ03 wrote:

tonefight wrote:You forgot to add burnt

...Noooooo! Don't say it! She'll be in the kitchen trying to make us more!!!!!!!!!!!!!!!!!!!!!

Ooooh. Cheese popcorn. Not much better in the world.