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Author Topic: What the HECK is the difference between Canola oil and Coconut Oil?? Brad Miller Administrator Posts: 17775 From: Plano, TX (36.2 miles NW of Rockwall) Registered: May 99 posted 12-11-2002 07:30 PM                     Daryl, you actually like it still soggy from the kettle, eh? I prefer it 10 minutes after it has been popped, sitting in a heated bin. I'm going to pick on Ky for a minute. Ky, is there really a way to pop corn "not fresh"? Think about it, and for those of you who bag your popcorn remember that when customers ask you "was this popped fresh", the correct answer is YES! Doesn't matter if the corn is 10 years old. Yes indeed it was popped fresh (at the time). That dollar house down the street has digital sound in every auditorium too. Of course that's only when the non-sync is playing, but it IS digital sound being heard in every auditorium.  |  IP: Logged Tony Ratcliff Expert Film Handler Posts: 216 From: Madison, IN, USA Registered: Mar 2002 posted 12-12-2002 10:56 AM                     Just curious. For you multiplex/megaplex managers. Do you pop all of your popcorn fresh every day? I used to work for one of the national chains, in a drive-in, not in the multiplex. But I know their multiplexes had a popper room and popped up every Friday. Sometimes they popped on Monday. They stored it in garbage bags. They still always had the best popcorn in town, even if it was a few days old. To clarify what I do in my theatre: The most I will keep popcorn is until the next day, if there was a significant amount left at the end of the day. I know that the multiplex in town does the same thing.  |  IP: Logged Daryl C. W. O'Shea Film God Posts: 3977 From: Midland Ontario Canada (where Panavision & IMAX lenses come from) Registered: Jun 2002 posted 12-12-2002 01:21 PM                        Brad, not soggy, just really yellow -- lots of oil and salt. If the kettle is hot enough it won't be soggy. I like hot 10 minute old popcorn too as long as it IS hot and has some flavour. "Was that popcorn popped fresh?" -- How couldn't it? I used to ask tourists that,while helping out with concession at a twin on Georgian Bay, usually while they were staring at the popcorn coming out of the kettle.  |  IP: Logged Gordon McLeod Film God Posts: 9532 From: Toronto Ontario Canada Registered: Jun 99 posted 12-12-2002 03:19 PM                     The manley aristocrat kettle produced the best corn out there  |  IP: Logged Joe Redifer You need a beating today Posts: 12859 From: Denver, Colorado Registered: May 99 posted 12-12-2002 03:44 PM                        I have never ever ever worked in a theater that didn't pop new corn every single day that they were open. Often several times a day. It's a good idea to pop right before rushes to customers smell the corn and are more tempted to buy it. Of course that doesn't work with canola oil.  |  IP: Logged Brad Miller Administrator Posts: 17775 From: Plano, TX (36.2 miles NW of Rockwall) Registered: May 99 posted 12-12-2002 03:51 PM                     quote: Brad, not soggy, just really yellow -- lots of oil and salt. Yes, while that may clog up the arteries, that is the secret for some damn good corn (assuming it is coconut, of course). It's amazing to me the theaters/concessionists who will not salt the corn before popping, or only put a pinch in. The end result is corn that tastes like rice cakes. Why even bother? Salt added to post-popped corn is worthless.  |  IP: Logged Mike Blakesley Film God Posts: 12767 From: Forsyth, Montana Registered: Jun 99 posted 12-13-2002 01:24 PM                        There is a small chain of theatres (16 screens in 8 locations, I think) in Montana where they are installing back-room poppers and popping all their corn out-of-sight of the customers. I think that's a huge mistake.  |  IP: Logged Jason Burroughs Jedi Master Film Handler Posts: 654 From: Allen, TX Registered: Jun 99 posted 12-13-2002 02:10 PM                     The old GCC's (at least those in Dallas) have the poppers in a back room, out of sight, and ventalated directly outside. Never get that good fresh popcorn smell, even when you are popping. I never really cared for popcorn that I didn't pop myself  |  IP: Logged Martin Brooks Jedi Master Film Handler Posts: 900 From: Forest Hills, NY, USA Registered: May 2002 posted 12-13-2002 05:32 PM                        Out of 19 types of oils, fats and butter, Coconut Oil is the absolute worst (health-wise). Coconut Oil contains 11.8 grams of SATURATED FAT per tablespoon. On a 2000 calorie a day diet, you're not suposed to have more than 60 grams of fat. Coconut Oil contains only .8 grams per tablespoon of monounsaturated fats and almost no polyunsaturated fats. Those are the "good" fats. Polyunsaturated fats in foods are important because the body cannot make them itself. By contrast, canola oil has only 1 gram per tablespoon of saturated fat and it has 8.2 grams per tablespoon of monounsaturated fat and 4.2 grams of polyunsaturated fat. Canola oil also has the advantage of having a nice balance of Omega 6 and Omega 3 as part of the polyunsaturated fat. So if you don't want to kill your customers, get rid of the coconut oil. (Unless you're Woody Allen and have just woken up in Sleeper.) Even butter, beef tallow, lard and chicken fat is better for you than coconut oil (although I don't think I'd want to taste popcorn cooked in chicken fat.)  |  IP: Logged Daryl C. W. O'Shea Film God Posts: 3977 From: Midland Ontario Canada (where Panavision & IMAX lenses come from) Registered: Jun 2002 posted 12-13-2002 05:43 PM                        "SATURATED FAT" Yummy!  |  IP: Logged Gordon McLeod Film God Posts: 9532 From: Toronto Ontario Canada Registered: Jun 99 posted 12-13-2002 09:32 PM                     Also Canola oil is a genetically modified form of rape seed oil and natural rape seed is very toxic. That is why there are allergies to Canola Coconut oil is only got a problem if it is hydrogenated (as most oils become a problem that way)'  |  IP: Logged Dustin Mitchell Phenomenal Film Handler Posts: 1865 From: Mondovi, WI, USA Registered: Mar 2000 posted 12-14-2002 12:30 AM                     I can't believe people actually pre-pop out of sight of the customers. Have they forgotten their basic selling principles? Its the 3 S's: Sight Smell Sound See the popcorn coming out of the kettle, Smell the popcorn aroma Hear that distinctive popping sound. I mean, this is basic theatre concession operation here, page one of 'the manual.'  |  IP: Logged Dennis Benjamin Phenomenal Film Handler Posts: 1445 From: Denton, MD Registered: Feb 2002 posted 12-14-2002 01:51 AM                        Dustin, You are absolutely right. That is why they are selling the 'popcorn aroma' spray to theatres now - to be sprayed in your lobby before each show. I have also heard a rumor about a 'fake' popper. It is a machine that sucks up existing corn out of a popper (pre-popped) and spits it back out the top of the fake kettle. Couple those two products together with a theatre that pops once a week - and the customers won't know the difference.  |  IP: Logged Sean McKinnon Phenomenal Film Handler Posts: 1712 From: Peabody Massachusetts Registered: Sep 2000 posted 12-14-2002 02:00 AM                        Hey well were at it why dont we just dump a whole bucket of salt on the corn so people will buy more drinks! geez do it right or dont do it at all! (My theatre has a popping room but it does make the lobby smell like popcorn)  |  IP: Logged Mike Blakesley Film God Posts: 12767 From: Forsyth, Montana Registered: Jun 99 posted 12-14-2002 11:45 AM                        quote: Couple those two products together with a theatre that pops once a week - and the customers won't know the difference. They will if competition ever "pops" up with real popcorn made in view daily.  |  IP: Logged

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