I did a few searches on the forums but didn't come up with anything. I would like a movie style popcorn machine.. but don't really want to shell out $300 for a small one. Has anybody made their own? The 'cheap' ones (yep... $250+) seem to be nothing more than a hinged bucket with a heater on the bottom inside of a box. Yes, it is a nice looking box... but doesn't seem to justify the cost. I could settle for it looking a little less polished than the comercial ones if it could be made for about $60 (or so). Any ideas..? I was thinking that a hot plate mounted under an aluminum pot would probably do the trick - not sure if it's necessary to get thermostatic controll for it. Or perhaps the heating coil from a deep fryer... those have temp built into the controlls. And both of those could be purchased new for pretty cheap.

An example image of a comercial unit I'm talking about.

You could buy a cheap plastic version then make yourself a nice case for it.

DJ

While I think those things are truly GREAT for a real theater atmosphere, the reality is that they are a pain in the ass to clean properly, and they stink when not in use. Of course, that leaves the door open to a better DIY solution. (just a personal opinion)

Anything to avoid microwave popcorn... the stuff is disgusting. It always smells like rancid butter.

Any popping method that stirrs the kernels produces the best popcorn, IMHO.

You could buy one of those old time stovetop poppers that has the stirring handle and get great popcorn. You could motorize it with a hotplate underneath if you wanted the full effect.

Even better... Jiffypop! Yeah your arm gets tired, but the result is worth the effort. The trick is to keep the kernels in motion so that they heat evenly. If the kernels reach popping temp evenly, once popping starts it happens very rapidly and is over very quickly. This way you get fluffier kernels with less chance of scorching the popcorn.

I think that the plastic versions use hot air to pop the kernels, while the movie-style bucket poppers use hot oil (more fat+ food = good )
If the bottom of the container has a thick enough plate, it should distribute heat fairly evenly. A few test kernels could be put in, and once they pop, the majority of them can be added in.
A stiring device could be added in.. probably easiest to mount the motor on top and use a rod down to the bottom of the container. I noticed that in the commerical stuff only the larger units have mechanical stirring devices. Perhaps the smaller ones can get away without using one.
Weldon, is there any particular part which is difficult to clean? I know the theater size ones have removable pots that are usually made of stainless steel to facilitate cleaning. Plus they have to clean them out every day (my brother had to do that when he worked at a theater). I don't know if an air tight case would be worth containing any possible odors - it wasn't something that I'd considered originally. But it's not out of the question to make one... which oil did you use in yours? and how often was it cleaned? Was it just the popping element, or did the box/enclosure also pick up a funky scent?

I could be biased. I worked a lot of concession stand stuff growing up, and it was always such a pain to keep it clean. I have to admit, I LOVE the taste of machine popcorn and all ... it just has such a cost in terms of work.

http://www.kmart.com/catalog/product.jsp?p...amp;Ntt=popcorn

I think it's small tho.

go to homedepot site search popcorn, they have one for 79.99 which may be a good deal.

joe

This the HD popper. Its kinda cute...Good find Joe...

I swear I saw one at Sam's Club a year or two ago that wasn't too outrageously priced but that HD one looks pretty nifty.

I think I saw one there too. Now if you are just looking for movie style popcorn and dont care about the cart you can order from these guys and make it one your stovetop.

Its EVERY bit as unhealthy as movie popcorn and no spitties...

Those are some good finds all. Maybe I"m just picky, but I"m looking for something a bit bigger than most of the affodrable units Here are the specs from the HD unit:
Assembled Depth (In Inches) 19
Assembled Height (In Inches) 12.5
Assembled Weight (In LBS) 13
Assembled Width (In Inches) 10.5
This one does have an electric agitator, which is a great feature on a unit this size. I guess I'll have to see if I have any desire to make anything once the projector is finished. I may just be too busy watching movies to worry about popcorn... unhealthy or no.

Ebay STAR popcorn machine $99 current bid.

Here is another option: Westbend Popcorn Popper this thing allows you to use oil, has built in stirring, and is easy to clean. Some very positive reviews on amazon fo this. Saw one at walmart for $25. Not too shabby... The downside is it does not have that 'theater style' at all. I suppose if you were dedicated, you could make an enclosure of some type for it... but it probalby wouldn't be worth the extra clean-up area.

*edit
A little more reading... about 40 of the 233 reviews on amazon were under 2/5 stars. Apparently the design was good, but they moved overseas and the quality dropped. The poor reviews were mostly from people who had the original machines from 20 years ago and bought new ones. And also those who found the non-stick coating had flaked off into their food.... not a good deal. But that style of popper seems to hold promise.

I have a Stir Crazy and it works great! I can't imagine what those 40 people are complaining about...

DeathRay64 has a good idea about modifying a stovetop manual popper. HT Express has them for $21.99. I think this would be a cool DIY Project, you may have something here!


Good Luck!

Mav

I actually cook my popcorn in a wok. It comes out pretty scrumptious...

THAT figures.

Easy Now!
Scottsman with a wok?
Dangerous combination!

But they really are ideal for popcorn. All the kernels naturally go down to the center where the heat is, the fluffy popped ones go high on the walls and they dont burn and all the oil gets concentrated on the bottom. When I use a wok I only use half the oil...
There is usually enough room so you can move the popcorn aside, drop in some butter, cover and shake it all up for even coverage...

Mav- that's good to know that the stiry crazy works well. I'll probably end up trying it - the price is right. Perhaps I'm just spoiled when it comes to popcorn- I usually throw a bag in the microwave and wait 2 whole minutes. I like the idea of a machine that will stir and heat/cook it for me...
SJ- the wok idea sounds good. I do like cooking in woks- i have one and it is by far my favorite and most versatile pan. If woks had integrated stirring and a heating element... then i'd be in business. Weldonjb is right though... a guy with samurai in his name using a wok...? Not a huge stetch of the imagination.

Maybe we are thinking too "inside" the box ... or kettle. And too small.

If Arizona were to make one, he would probably take a washing machine and a hotplate, put the hot plate under the washing machine drum, OVERDRIVE it's electronics, fill the drum with a two full cups of kernels and put it on spin cycle. A full 55 Gal bag of popcorn to feed the backyard full of visitors over to watch his megawatt Drive-In Theater.

When its done, switch the water back on, run a wash cycle and it is all clean!

Actually I think Av would do it like this...

Procure Stainless steel drum industrial clothes dryer from local laundomat.
Modify the propane heating system to heat the core of the machine to the proper popping temperature ( @500F) and install a butter drip with an optional seasoning chute... Small hole about the size of a basketball ( carefull tuned to the air volume in the propane heaters..) completes the SuperSized Giganto-POP!
The Giganto-POP heats the kernels until their mass is sufficient to be blown out the window into a waiting popcorn barrel with a 55 gallon bag in it...
Enclose the machine in a trailer assembly with an animatronic vender who will scoop the popcorn at a voice activated prompt...

and park it in his backyard...

A wok is parabolic shaped. Hint, hint........

OOOOOO wait ... maybe one could pipe the heat from the projector for the popcorn oil ...

"It's a home theater projector! It's an advanced popcorn kettle! It's two ... two things in one!"

And the formula to calculate the focal point of a parabola is:

F = ((diameter^2)/(depth * 16))

You caught me...

:[|]

I bet AV could pop some in his ...

"The average popping temperature for popcorn is around 175°C (347°F). " - popcorn wiki

Because air is a less efficient conductor of heat than veggie oils, the temperature needs to be raised from the standard temp for oil popcorn to a little less than 500F





SJ
Bushido Master of Popcorn...Master of Pop-Fu and The Eternal Seeker of the Realization of the Unburst Kernel...
Joking, but seriously, Popcorn is a revered tradition in my family. You can lead a Jack to popcorn but you cant make him drink...he pretty much does that on his own. I make Jalepeno popcorn, almond and even Cajun Corn! By golly that suren be a mighty powerful corn there jack! Give us a beer!.

Its very useful for packing material, office cube filler and the occasional gas cleanup...

This stuff is the ballz!

I had no idea that we had such an expert in our midst.. any other words of wisdom? SJ, is there a particular brand of corn that is better than the others..? I'm relatively new to the whole gourmet popcorn scene... audiophile... yes. videophile... yes. popcorn...phile? in traing.

Sorry dont mean to come off boasting. Its just that aside from french toast, popcorn was the first thing I learned how to make. Pretty much been in love with it ever since. I have been known to eat an entire bag of popcorn BEFORE the movie starts...which invariably I have to refill.

Popcorn brands seem to vary in pop factor but the one I find to be most consistent is Jolly Time Yellow. Never really been into white... Its the most consistent brand I have found.

My favorite pan for popping is a teflon coated psuedo wok with a flat bottom and a steam vent in the lid. This tends to make the popcorn less dry. When I want a dry batch I use a real wok with a large steam dome. Works nice.

Paper bags are your friends! If the oil content is something that might worry you, then drop from the pan into a brown paper bag. Not only does it absorb any excess oil, but it allows for even distribution of salt and even butter if one person shakes and the other poors.

Oil is the most important thing in the mix. Canola and mixed veg oils leave behind a musty stale odor and tast. Stick to corn oil for popping. If you find you get a smoky taste then switch up to peanut oil. Oilve oil is only for low pop high moisture, slow burn recipes. I usually avoid it. I heavily favor peanut oil as its bad fats are low and its cooking temp is stable to higher temps.

Oil is the best way to introduce flavor to the corn, but avoid anything that might irritate your eyes. The first time I made jalepeno corn we couldnt go into the house for a few hours. Irritant oils can be mixed with the butter. Trust me on this one...Just about any oil based herb can be used. Fine powders allow for easy coating.

Passive salting can be nice too. After you put the popcorn and oil into the pan sprinkle a tablespoon of salt onto the top and pop as usual. When the steam comes out it will takes a little salt with it and deposit onto the surrounding kernels. The best part is that any unused salt will settle to the bottom of the pan. Good way to reduce the sodium intake but still get a salty flavor...

Want movie corn at home? Pop a batch of passive and butter very lightly, then place in a brown paper bag in the oven at 300F for about 20 minutes. It will tast quite similar except not as salty...

Heheheheheeee. I could on about this for a few days...


Try this:
Corn oil and popcorn mix. Heat this over medium heat. Sprinkle Garlic Salt ( about a half tsp) over the oil and popcorn. If you have your heat too high the garlic will brown and be too bitter. Pop. Move into bag. Drizzle with favorite butter. Add 3 to 6 tablespoons of FRESH fine grated parmesean cheese. Shake vigorously and take cover when the first person smells it!

SJ, this needs its own thread and a sticky at the top of the forum.

hmm I feel strange when reading this topic.. I don't eat popcorn Though, once and awhile I'll eat some kettlecorn. (Not the store bought crap)
Maybe when I start my PJ build i'll take up a popcorn machine aswell.

To each their own. My number one daughter says she doesnt like the smell of popcorn but she eats it anyway. My number two takes after me...She even brings me the unpopped ones...

Kettlecorn is one thing I have never developed a taste for. I just EXPECT a salty goodness and then when I get sugar, it throws me off...Maybe I have just never had the right kind...

Heh, the Kettlecorn I eat, I only get once a year. Up where my grandmother lives, they have.... shhh, what they call a Mule Festival Anyway, there is a guy there sometimes that has a 60gal kettle that he cooks it in, great great stuff.

I will say that if I eat any other kind of popcorn, it will have to have LOTS of butter and salt. Nothing worse than plain, white, popcorn...

SJ - I wouldn't call it boasting at all. I think it's great to have some things that one is passionate about. Popcorn and projectors can certainly be some of those things. Your recipie you listed at the bottom of your post sounds delicious... I will try that. Perhaps that will be the snack for the first movie on the new projector... saves me having to break a bottle of champagne over it or something..

Dont say I didnt warn you...People have honestly gotten hurt by that recipe...
We have broken furniture too!

This is a good one if you have a lot of beer around... We call it "Cheatin Cajun"

Peanut oil and pop to taste but no salt. Mist finely with butter that has had 1 tbls of hot pepper oil cut into it. If you dont want to mist then use a friend to agitate the bag and pour slowly. Shake well. Now get out the cheater. A shaker of Luzianne Cajun Seasoning. Have friend agitate the bag while you season, stop frequntly to...ah..."sample" the popcorn.

You'll know when its just right.
Now add 1/8 tsp fine ground black pepper and shake once more. Seal the bag and pop it in the oven for 20 minutes at around 300.

Have beer handy. It sneaks up on you...

I have heard the best idea, not sure of the source, but it works... take a plain papre bag, put in your popcorn... and microwave!!! simple, and the only reason microwave popcorn smells bad is the oil(transfats) burning! when you dump the popcorn into a bowl, just throw some butter in a bowl and pop in the microwave for about 30 secs to melt. viola!!!


Thumpa

Hmmmmm....Popcorn...in a bag....microwave....BRILLIANT! ( )

You know...I bet we could put that in packages and sell it for obscene amounts of money!!!

Seriously. Thats the way I have seen it done, but I think most will agree that we are after the flavor that only Movie Style popcorn has.

Not just the smell and taste ... but the sound too.

Microwave popcorn sounds like distant drums ... kettle popcorn starts out slow and builds, then when the top latch opens up, POW POW POW like a Gatling gun and the whoosh of the hot buttery air coming out.

Mmmmm now I am really hungry.

Just caught up on this mini-thread... and now am also hungry. I guess a slice of pizza will have to suffice... all i've got is microwave popcorn.. and after reading SJ's gourmet recipies.. I"m not sure if i'll be able to eat the microwave stuff ever again...

Yeah, we went to the store last night, and I plunk down some bags of Jolly Time yellow and white into the cart, and my wife just looks at me. "What are you doing?" she says. Then I have to explain how the guys are trading recipes for popcorn on the forum.

She rolls her eyes, and my subconscious hearing picks up "FAG!" from everyone in the store. lol

Course, I didn't put the bags back, and I got some Orville Redenwhatever gourmet oil to try out as well. heh

I have the WestBend popcorn maker that was posted a while back. I enjoy it very much. Add a little sugar and salt to the popper with the oil. Makes a decently sized mess but the popcorn tastes like authentic kettle corn.

With regards to the DIY project, you could take the components from this style popper and place them in an appropriate sized kettle. Add a hinge, top, and plexiglass sides and you could have a pretty sweet popper.

I use an ancient method passed down from father to son since the dawn of man: A pot, some oil, and some heat!

I'll get technicalogical for you people who follow recipes. (Shhh, secrets appear in bold)

Take a 6qt heavy bottom pot.



Put it on the big stove burner set to 6 (electric, gas may vary). The key is medium-high heat.

Pour a layer of Sunflower or Safflower oil until it just covers the bottom of the pot. (My oil choices. For movie popcorn use coconut and/or palm oil.)
Didactic Rant™: Theaters typically take a saturated fat like coconut oil (which is already considered 'unhealthy') and transesterify it to 'hydrogenated coconut oil', which is insane! Hydrogenated oils are 'bioplastics' that have persistence in the human body. While plain old saturated fats like butter, bacon grease, and palm oil are dangerous in fatty people (they can accumulate in the blood forming heart stopping clots) at least those fats can be eliminated from the body by improved diet, wine drinking, weight loss etc. Hydrogenated fats (plastics) precipitate out of the blood into a waxy layer that pools and coats the veins; it can not be eliminated by any known biological mechanism in the human body.)

Pour a layer of kernels until they scant cover the bottom of the pot. (I use organic kernels bought in bulk (cheap!) from my local Greenlife grocery.)

When oil is warm enough, swirl the pot to coat the kernels, and shake lightly to distribute kernels in an even one-kernel layer.

Cover. Do not use a lid, use a 'oil splatter guard' to cover (fine mesh screen from Target, BB&B, Mal-Wart etc). (HUGE secret here! If you use a lid, the condensate will drip onto your popped kernels making them too chewy.)



About once every 30 secs, swirl the kernels leaving the screen on. Keep them in the one kernel layer.

Start melting your topping.



POPPING STARTS: Do not get overzealous about the shaking at this point! Every 10-15 seconds, give a quick shake or two straight up and down. (If at any time you smell a burning kernel smell, remove at once. Next time try the heat a setting lower.)

When popping slows (it's obvious when the 'grand finale' is over; think fireworks!), give a shake and wait 10-15 seconds. If popping doesn't resume, remove from heat and shake once more.

Empty into bowl as soon as you are confident popping has stopped. Do not leave in pot for more than a minute after popping. Relish that there are NO unpopped kernels!

To apply melted topping, drizzle the sides of the bowl with 1/3 of the topping, shake with your screen covering your bowl, shake with salt, repeat. Save a bit of melted topping for drizzling the top of the kernels at the very end! The super buttery ones are the bomb.

mmmmmmmm, lip smacking stuff

Arent you worried about the Indian masters summoning you to defend your right to teach popcorn to the masses? Soon you will be challenged to fight to the death in a the "Arena of Mirro"

Two go in, but only one comes out...

We shall pray for you.

With such expert advice at my fingertips, how could I not make a batch of popcorn? I also used a pot, but with somewhat of a continuous side to side slide across the hot electric burner. Damn near perfect I tell ya. Best popcorn in years. /wave microwave popcorn

Some things are really worth doing the old fashioned way...No substitute.

Some of the desert indian tribes used to superheat sand and mix in the kernels, when it popped it would make its way to the surface.

I imagine you might get a few sand gains in there though...

Most died young anyway but with REALLY white teeth. Enamel? Nah! That's why old folks eat drink oatmeal.

Reading that actually made my teeth hurt...eeekk!

You think THAT'S bad? Remember when I had sand in my thong?

I have this model sitting on my counter top ... it's very pretty, but not really practical - too hard to clean.




MUCH BETTER is my Stir Crazy that I bought from Target for about $25. I use it constantly (I have had it for about 4-5 years now) because I love fresh popped popcorn (not the microwave crap).

I usually pop in a mixture of Coconut Oil and Butter Flavor Crisco - makes for a great taste combination and I dont have to add extra butter.

warm fuzzy huggz!