A happy medium

This is one of those instances where I was hesitant about leaving a review because the ones I've seen pretty much say it all. But I want the points so here goes:

I bought this product because it gives me the consistently best popcorn for the least worry. I agree that in this day and age, an appliance taking up space that only pops corn is a bit of a burden in a small kitchen, but so is a big old turkey roaster pan or a big old stew pot we only use on the holidays. I'd have to find a place to stash the popper, but I knew I would get enough use out of it to make it worth it. I've been a popcorn popping nut since summer camp counselor days in the mid 70s. It was my ace in the hole to get my kids to be model citizens. Boy, were all the other cabins jealous when the smell started drifting out of ours! Back then it was the Joe Namath endorsed Hamilton Beach popper (no stir rod) and that unit followed me to college with rave reviews until it was stolen in the great dorm storage room robbery of the '79 summer. But back to this popper at hand.

The stirring rod helps make sure most of the kernels get popped, so you don't have to hover as you do over a stove stirring and shaking or even cranking those home style popper handles throughout the pop session.

I can confirm reports that the stirring rod etches a circular scar pattern on the base from the very first use. There's no way you can screw it down lightly enough to avoid this without risking it coming off in mid pop. But it does not affect the quality of operation. I can also confirm that the butter melting holes on the top of the lid are not very effective. It's all about timing and refrigerated butter does not melt quick enough to evenly distribute through the holes. And if you have to melt the butter to pour it through the holes, you might has well wait unit the popping is done and save gooing up the bowl top. Better yet, do as I do and add it in the beginning, as I explain below. It would be nice to have a switch instead of having a spark as it starts as soon as you plug it into the wall socket. Other than that, as long as the corn is fresh, it pops up quick (5-7 minutes)

It's true that the microwave popcorn is packed with fat and salt and preservatives, and the lighter versions sacrifice taste and corn quality. And hot air popcorn is so dry, I am tempted to load too much of the unhealthy ( but oh so good tasting!) butter to perk it up. For me, butter is essential for taste. The trick is to not put on too much. The old days of using darn near a half a stick are gone, we are wiser about our health. I am not a fan of the butter flavored oils. I had bought online, the old style popcorn packets with the oil included - there's a place in Iowa called Snappy. Yeesh, what a mistake! Not only did the corn have a very stale taste, but the scary looking day-glo orange oil, that was solidified until heated beyond 75 degrees, did nothing to advance the experience.

Recipe:
Here's what I do to try to reach a happy medium between health and taste. I take out one tablespoon of butter, cutting according to the marked segment on the stick. I then cut that in half and keep both halves at the ready letting it soften a few minutes. I use canola oil, and I have a pretty good idea about how much to pour of oil and corn if I want a little less than a full bowl. Besides, a little extra oil can only help lube the way down. That is a lot of starch you'll be ingesting, so have plenty beverages to drink on hand.

Now the trick is timing, because the popper heats up fairly fast. As directed, have the corn and oil in it before turning the unit on, then wait until the kernels swell and look ready to start to pop. Sprinkle on some seasonings. I like the salt free blends that McCormick makes, especially the Spicy or the Garlic Herb. You can sprinkle on plain salt if blood pressure is not an issue, but in my case, I skip it. Have it all out on the counter in one place so you can quickly add it, along with the two halves of the butter, to opposite sides of the pan. Sometimes I even sprinkle from the store bought container of finely grated Parmesan cheese. The trick of it being at the last second is so none of it will have time to burn, and the seasonings will have a shot at coating all the kernels evenly, getting tossed around in the popping process, using a heck of a lot less than trying to add it after the corn has popped. I've found this to be far tastier than hot air, and healthier than regular microwave.

I usually pass on trying to use the lid as a serving bowl. It's still pretty hot, and will have the condensation and oil coating the insides. We have to divide it up anyway. I love my wife, but she needs her own bowl! Grab those drinks and plenty of napkins. I road tested the popper on a Friday, Saturday and Sunday night when we first purchased it. That's ingesting a lot of grain, and without stepping up the hydration, it soaked up a lot of my system's fluids, resulting in a wicked case of gout in my big toe that I hadn't had in nearly 10 years! We now average about once every two weeks, going on two years with this popper. Our hot air unit is gathering dust.

I recommend this product to true popcorn lovers.