Popcorn

I'm a big fan of popcorn. It is fast and simple to make. It is tasty. It can be eaten on its own or with a wide variety of flavorings. It's a versatile snack.

Image by Joelle Nebbe-MornodWhy has it been relegated to the realm of snackdom, though? Is there a reason we don't eat popcorn as an integral part of our meals?

I don't really know how Native Americans consumed popcorn before Europeans came to America, but I once read (on the internet! it must be true!) that early European settlers ate popcorn as a side dish. This seems reasonable, but popcorn has a remarkably low density. There is very little food in a large volume of popcorn when compared to other foods. Unless the popcorn is little more than a garnish, you'll generally need a separate bowl for it.

So maybe that's why we don't generally eat popcorns at mealtimes: lack of space. Still, I think popcorn could be used more frequently as a garnish... or even an ingredient. Caramel and chocolate are often used as binders to make popcorn balls. I don't know that I've ever seen a savory equivalent to such things, but it seems like a reasonable step to take. Perhaps in loaf form rather than a ball?

On a side note, I find it strange enough that grocery stores have huge sections devoted to popcorn. The last time I went to buy some, though, there was only one option if I wanted to buy ordinary popcorn kernels. Other than that and a small selection of Jiffy Pop, everything else was microwave popcorn. Weird. I won't buy microwave popcorn, but I have been known to make popcorn in the microwave. I use Alton Brown's method for microwave popcorn, which uses ordinary popcorn kernels and a brown paper lunch bag. Basically, you take between 1/4 and 1/3 cup of popcorn kernels, toss them in the bag, fold over the very top of the bag, staple it closed (use two staples), and microwave it on high for between two and three minuted (listen to the popcorn pop like normal). Top it with whatever you want.