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*lol* Well, if you can't tell by now (for those who've read other posts of mine), my thoughts are pretty random. Everything I post is just a thought (or series of thoughts) that managed to get stuck in my head long enough for me to focus on them and make them more complex.
Like food in general, I like and enjoy popcorn. If you think about it, it's just fun. How many other foods can you really watch cook and change and take form (and quickly), with real interest? Popcorn is one of those foods. Everytime it's cooked, it's never the exact same as the time before or after. Think about the times you stood by a microwave or stove and waited for some popcorn. There's just something about those kernels heating up and jumping all over the place before exploding that is just so fascinating. Even if you can't see them, it's still interesting.
To me, popcorn is like the perfect neutral anytime food. It can be eaten as a snack or as a meal (I've done both). Even when not eaten it's pretty cool. It can be used for decorations or arts & crafts, or even for science (it shrivels up if a hot liquid is poured on it or it falls in water). If you wanted to, you can be annoying with it, by flicking pieces of it at someone (and if you want to be REALLY annoying, chuck a popcorn ball instead).
I think the coolest thing about popcorn is it's neutrality. It's very light and has only a slight taste, which lets people put anything they want on it, and people all over the world like it. If you want it sweet like a treat or dessert, try a sugar/cinnamon mix on it, carmel, chocolate, peanut butter, or whipped cream (honey is alright, but it's more trouble than it's worth). If you want it salty, you can't go wrong with good old fashioned butter and salt (and REAL butter on popcorn is just all kinds of awesome), or even jazz it up and use seasoned salt or onion/garlic salt instead (pepper with the salt is really good, too). If you want it spicy, try chili pepper or tobasco/hot sauce, and if you want it more savory, try something like paprika (popular with Ethiopians). Or, just experiment with flavors (I once ate popcorn with pickles and olives). Can't forget popcorn with the cheese on it (which is actually more savory than salty - parmesan cheese is a good choice), that's pretty good, too. Oh, and pizza/spaghetti sauce is interesting, but very messy, so it's better to dip the popcorn than pour it on - same with honey if that's what you want). Taco seasoning is pretty good, but have water or something else to drink (for some reason, and this could just be me, it dries out the mouth and leads to thirst more than plain salt).
Of course, if there IS a downside to popcorn, it's the darn stuff that gets stuck in the teeth and somehow seems to sink deeper the more you try to get it out. Whoever manages to create popcorn that doesn't have that stuff will be rich.
There are even real, full cooking recipies that use popcorn (I've seen recipies for pies and casseroles, to name a couple).
In my opinion, the best popcorn is the kind sold in movie theaters. There have been times when I've been tempted to stop at a movie theater not to see a movie, but get some popcorn (along with those warm, sweet-coated nuts).