Thanks.

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One place I found after a quick search is Odell's, at http://www.popntop.com/PM_PP.htm

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Cheers,
Peter, W2IRT

No xenon lamps were exploded in creating this message,
but several thousand electrons were terribly inconvenienced.

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Before it became politically correct to use, coconut oil was by far and away the best

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So far, I've had the best luck with Weaver corn, "Naks Pop 2" coconut oil, Flavacol, and a West Bend "Stir Crazy" popper. Cheap store-brand popcorn tastes the same, but the kernels are much smaller than Weaver corn. The amount of Flavacol seems to be important--too much makes the corn too salty, and not enough makes it too bland. I haven't seen much difference with respect to the amount of oil used. If anything, it seems better to use slightly less oil than too much. Real butter is, of course, a necessity.

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So far, I've had the best luck with Weaver corn, "Naks Pop 2" coconut oil, Flavacol, and a West Bend "Stir Crazy" popper. Cheap store-brand popcorn tastes the same, but the kernels are much smaller than Weaver corn.

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Adam Fraser www.pinestheatre.com

The ratio is 2 parts corn to 1 part oil. The actual amounts will depend on the size of the kettle. Do some testing to figure out the right amount of Savorol and then always use that same amount.

Pre-heat the kettle (our particular kettle is preheated to about 350 degrees). It's helpful to have a kettle with a temperature gauge.

Add corn and Savoral, then add the oil.

No less than three batches are popped in a set. The first load is a "half-load" (it's not going to pop just right so don't go wasting corn). The last batch is popped with "latent heat" in the kettle (power to heater is switched off when popping begins).

This is a matter of personal taste, but I think that Savorol tastes better than Flavacol.

I also feel better about the Savorol product since it comes in resealable plastic containers as opposed to the cardboard "milk cartons" used by Flavacol.

Once you have your recipe sorted out, you should stick with it. Your customers will come to expect a certain flavor and they won't take too kindly to inconsistency in this area.

I want to add that the actual corn has flavor characteristics and so does the oil. I once worked for a theatre that got whatever brands the supplier was pushing and the brands tended to change from week to week. The popcorn NEVER tasted the same and, quite often, didn't taste very good.

It's also important that you tip the kettle when the popping slows down. If you can hear individual pops -- as opposed to a "rat-a-tat-tat" pattern -- then it's time to tip. Otherwise, you risk scorching or burning the popcorn.

Even if you don't scorch or burn the popcorn, you run the risk of having brittle, shrunken pieces. Customers don't like these (there's a potential choking hazard).

Smaller pieces will also have a negative impact on your yield (because you will have to use more pieces to fill each cup or bag). This is also a factor when selecting your brand of corn in the first place because some brands tend to pop larger than others.

I would use a cretors presidential, PERFECTLY CLEAN... meaning that a large cup of water was dumped into the kettle after each batch, steaming out the crap that would be left behind from each batch... this had the effect of a fresh new batch as if first thing in the morning.. all the time..

we used Weaver corn, odells coconut oil, and flavacol... like this...

2 pounds corn
15 oz oil
2 tablespoons flavacol

We would sell 400 pounds of popcorn every saturday, and this was for a four screener. we sold about 1100 pounds per week. People loved the stuff. It just tasted.... oh so... sweeeeeet!!!!!

Dave