“Will no one speak up for popcorn?” asked Giles Smith recently, when it was reported that some cinemas are banning the stuff
Well, I will - though not for the wilting gooey version in super-size-me bags, the profits from which are relied upon to keep some multiplexes in existence
Popcorn should be a Friday, Saturday or Sunday evening treat for all the family
All you need is a bag of un-popped corn (surely available in all good supermarkets) & a good sized pan – preferably a heavy one, but certainly one with a tight fitting lid
Pour a little oil into the pan. Scatter corn so it covers the bottom in a single layer. Apply lid firmly. Put over the lowest possible heat
The noise, as the corn begins to pop, provides amusement for all the family. When it starts to subside, turn off the heat, but wait until you are certain the noise has stopped before lifting the lid
It is such a simple process, it could be left to the children – except that small boys particularly need close supervision. They find it hard to resist the temptation to remove the lid & cheer as corn bullets fly around the kitchen
We used to eat it with just a light sprinkling of salt, but I expect Demerara sugar would suit the sweeter tooth. Or perhaps some Indian spices, now chicken tikka is the national dish. Cumin, fennel or fenugreek (or even all 3 together) might work. I do not guarantee it, but since you will still have plenty of unpopped corn left in the bag, you could just bin the disaster & start again
For the scientifically minded family, the eating could be enlivened by a discussion of what makes popcorn pop, & how (if at all) this relates to what is currently going on under the Franco-Swiss border
