There are also always those burnt, hard kernels at the bottom that don't pop. You know why they don't pop? They don't pop because they have integrity.
Sentiment: NEGATIVE
Every once in a while, someone will mail me a single popcorn kernel that didn't pop. I'll get out a fresh kernel, tape it to a piece of paper and mail it back to them.
Whatever moisture is left in the popcorn when it gets from harvest to bag to your popper is what's going to determine how well the corn pops.
Food for me has to pop, and at Spice Market, the food really pops.
I think about terrorism in terms of popcorn. You can't tell which kernels are popcorn and which are not, but you assume you'll always have some kernels that are going to pop.
There is a crack in everything, that's how the light gets in.
When I went to visit this rice cake plant, I hadn't realized how the rice cakes were made. As soon as I saw the molds of rice and how the heat pops it like popcorn, the light bulb went off. This is popped. This isn't baked or fried.
Behind me the branches of a wasted and sterile existence are cracking.
Pop doesn't really look back. It can't. What makes pop work is simplicity.
Must is a hard nut to crack, but it has a sweet kernel.
Potatoes are popped, with no oil, using the same technology used in the rice cake manufacturing business. It took a lot of trial and error and lots of practice, though, to get the right flavor.