At first when I saw he put 120 years old in the thumbnail and the year 1910 in the title, I was upset cause I thought that meant the thumbnail was clickbait. Then I realized 1910 was actually about 120 year ago. Now I’m just upset cause I feel ancient.
Videos that use clickbait titles and thumbnails should be auto flagged & deleted. Arrows, circles, emojis, ALL CAPS, exaggerated faces, etc. That would be like half of all RU-vid videos by now.
I love the beautiful, and also delicate design of the artwork. Someone really cared about creating that! Seems like everyone had pride and love for their work!
The astounding thing is that when this popcorn last saw the light of day, Taft or Woodrow Wilson was U.S. President. Most people were illiterate. Someone could have eaten this then headed off to battle World War I. The Titanic had just sunk. Charlie Chaplin was making movies. Thomas Edison or Orville Wright could have eaten it. Just amazing. 🎉 🌽🍿
speaking of Orville, Orville Redenbacher was barely a few years old if this popcorn was made in the 1910's, so it's almost as old as the face of popcorn himself! he was from indiana so he possibly could have eaten this brand of popcorn given the proximity to chicago.
John D Rockefeller literally owned 1% of the US economy Russia still had a Czar Mexico was having a revolution Almost nobody had even seen a car before
Honestly dude, you got a charm to you. Off the beaten path, wholesome, and someone with such a genuine interest in such a niche thing. I subbed like forever ago and its crazy to see how much you blew up. Your videos scratch that itch for curiosity about how we used to eat and live. Keep going at this, I think this is your calling!
I don't think I've ever heard you get this excited before. It's pretty cool because it feels like you're finally aware of how popular this channel truly is. I know I'm not the only one because I've seen others echo my sentiment that this channel really is so relaxing and it helps alleviate my anxiety better than most pills I've been told to try.
Post10. Some pointers as I make popcorn once a week and have for many many years. Never remove the pan from the burner / heating element, you leave the two in contact with one another at all times. You move it around while maintaining contact with the hot surface, it's a bit nosy but still fun. You're actually hurting those kernels from popping. You want to constant maintain medium heat at all times. Use butter popping oil / flavoring oil. Makes the popcorn taste EXACTLY like the movie theater. Olive Oil has a low burning point so never use olive oil.
OMG, it IS Post10. TBH I wan’t paying attention to the guy’s face. But I knew his voice was familiar. That’s the first video of this channel that pops in my recommendations, pun definitely intended. Thanks for making me notice.
@@c0mpu73rguy His channels have actually changed him positively and develop as a person. He was shy to the point of never really speaking, then he began to regularly narrate/commentate and eventually speak like he really has an audience which is great and around the same time he started letting himself in the frame of the video and then no longer shy to physically present each video/most videos. In this one he lets a slight chuckle out and the big smile shows he's really like that in real life and he's just shy like anybody else is. I'm definitely the same. Used to make videos and speak like I'm performing an oral presentation about factual/informational text, and then I started doing live hangouts with some people I knew, this was years ago though and things have changed. But he's a wonderful guy and man, definitely somebody you'd want to learn anything about and the world is lacking from these positive minded and thinking individuals. It's been an honour to keep up with him along his own journey in life. These channels are about him and they've helped him make, I hope, a monetary living off of them.
Yeah I was getting so aggravated. When I make popcorn I just put it on high and shake it gently leaving it on the stove and it pops perfectly every time. I know this is very old popcorn but I would do the same thing with this popcorn.
I was hoping someone commented about being patient & letting it sit on the heat instead of removing it away from heat & shaking it also the olive oil sent me I was here for all of this each thing made it better
We were yelling at the screen for him to PUT THE LID ON, STOP TAKING IT OFF THE HEAT and STOP SHAKING IT COOL!!!!!! It wasn't until he stopped for 30 seconds to talk to the camera that the kernels had a chance to heat up and pop. The other side of me just wanted them to start popping full pelt with the lid off just to see the chaos and realisation on his face. But he wasn't giving them a chance. He's amazing! He doesn't go and study how to do any of this on the internet or from a cook book. He's just figuring it all out for himself (and making lots of mistakes along the way). It's what keeps us coming back. The moments when you can see exactly what's going on or about to happen. All you can do is hope he catches on.
Who knew me, a guy who lives in a small city in Brazil, would be so interested on seeing a new england guy eating 110 year old popcorn. Great channel! I will stick!
You could try growing some of that corn if you have any left! I grew some seeds that I picked in 1991 but I planted them in 2017!!! 5 grew into seedlings but a heatwave during Summer killed off 3 of them and 2 out of 30 seeds grew to fully matured plants!
When I was a kid in the early 70s we grew corn for popping. We had an old machine for shelling the kernels. One kid would turn the wheel. The other put the corn in the 'thingamajig' that 'dekernaled' the cob. It was the best popcorn I've ever had. An amazing nutty flavor. Small pops. Oh how I wish I could go back to those days. Love your personality. God bless!
Snowball Shelled Rice was a trade name used for popcorn by the Albert Dickinson Company. Wild guess on the date is mid to late 1920s. A 1924 Dickinson catalog doesn't list popcorn, by 1930 the company was marketing popcorn under the Big Buster and Little Buster brands.
@@NewEnglandWildlifeAndMore That's a shame. Not surprising. On the other hand, there have been viable seeds found in Egyptian tombs. You never know. I guess it depends on stoage conditions. I'm shocked that they popped at all. Fun video!
Just think the farmer that grew that popcorn probably farmed with a horse and plow as tractors were new and expensive so he probably harvested that crop by hand. Heck his kids have probably died by now if not his grandkids and you are eating the fruits of his labor. Amazing. Thanks for the entertainment.
Insane to think that popcorn is older than almost everyone on earth and it's still good. Love the videos man it was really cool to see around the shelves at the end.
Love your videos so much! I believe the reason the popcorn didn't all pop at once is because when you shook it in that circular motion, it looked like the pot may have been lifted to far away from the burner, instead my mom taught me to shake it around like that while it's resting on the burner (may not be able to on some newer/fragile stoves) Keeping it really close or resting on the burner keeps it heating while you're shaking it, therefore making a popcorn firework show! I only say all this because I want you to enjoy as much of that century old popcorn as possible 😂 Hope this made some type of sense, keep up the great content man!
Literally my favorite RU-vidr, I literally check everyday in hopes of a new camping or old taste testing video, his winter camps are my fav, because he’s goes in depth with his stove updates and cooking and the shelter building, just a pure real RU-vidr, hope he lives forever💪🏼
why/when it became so unpopular to use the word maize? In german it's called Mais, Korn (used for all grain) - corn, Getreide - grain, Reis - rice, Weizen, - wheat, etc...
OR, always made it in a microwave. I allus put in the oil and three or four kernels. When THEY pop, put in the rest and shake it, don't lift it, on the burner. That's why gas is better, you still have all the heat without scratching the pan exterior.
@@dfpguitarI learned to cook on an old electric hob. You just have to get to know it, that's all. Every one has its own wiles and ways. Still like it better than induction. And nothing beats my good ol' gas stove.
@@dfpguitarIndustrial popcorn cookers never shut off. As someone who worked at a movie theater for years. Those machines are kept at 400 degrees and never shut off mid cook. Its best to keep it on heat at all times but constantly shake it
This. Back in the day they'd probably have wood fired stove so less turning heat up and down because the inside temperature drops whilst the outer parts burn
it is truly bothersome to me for some reason why you can't just leave the pot alone. it would have popped if you didn't keep grabbing it and moving it around all the time
This was so exciting! Is it going to pop? No? Maybe? It's amazing how long grain can keep! I remember when I was small, maybe first few years of school, my grandma made my first popcorn the same way. I think it was maybe double the size of those ancient corn kernels. It tasted wonderful, but the shells were really sharp. Probably because my country was then still a poor ex-soviet country, so they probably imported some of the cheapest stuff, could have even been livestock feed, who knows
You're supposed to keep the pot in contact with the hot coils while you shake it not lift the pot up in the air and shake it and let it cool off, you're also not supposed to use olive oil because olive oil has a strong flavor and it burns easily and you should make the oil probably hot before you even put in the kernels
Fun fact: I bought some instant grits in 2012 just for an emergency meal in case there is a food shortage. It expired in 2013 and it's STILL good! Same with beans and rice as long as you store it properly it is still edible!
My Grandmother was born the same year. She passed on in 2008 and she used to talk about popcorn in a cardboard container that they ate on Friday night's. I am guessing that is what she was talking about. Great video. ❤😎👏
I'm able to pump out videos so fast because usually I spend sixteen hours a day making them, not necessarily filming them but the driving required to find them. I will be slowing down a little bit now because things are really slowing down. I drove over 3,000 miles this week and only found what I used to find in a couple hundred miles. Even though it's rainy beavers active season seems to be over or they're all trapped
The kernels being old as they are in the packaging used in all likelihood became very dried out. The popcorn needs some moisture to create the steam explosion that expands it out and I believe the kernels were just very dry. Cool video by the way!
This is the amazing part. Popcorn only pops because the moisture inside expands into steam which explodes the kernel. The fact that it worked means the moisture stayed in those kernels for 100+ years.
Every time you lifted it off the burner, it reduced the heat. You can shake while leaving it on the burner. Also, use vegetable oil, not olive oil, and more oil. It really wasn’t a fair test. Too bad you had only a small amount.
here's my thoughts if you ever pop the next batch.... use vegetable oil. it's a higher heat oil and won't burn. also do it on a gas stove or something, i think the entire reason the entire batch didn't pop here is because the pan never got hot enough
I'm not going to lie, it bothered the shit out of me when you were just pulling it off the heat constantly. Like if you wanted to work just leave it. Other than that, great stuff.
I am amazed and was so excited about this popcorn. I love all your vintage cans and jars! I have been watching your channel for the last several years and I absolutely love it! It is so interesting and you make everything fun on here! I enjoyed your huge garden video. That was great looking at everything growing! Thanks so much for this channel! We will be watching!! You make the world a happier place!
You are so interesting and smart. I admire your collection of old and vintage products. Truly artistic and worthy of a museum. I’ve been watching you for a long time. You are impressive!
I started watching your exploration videos and then I stumbled upon this channel. Can I just say how much you have restored my faith in humanity,I truly feel at home when I'm watching your content and I love every video you've put out. It feels inspiring to watch you be yourself one hundred percent and I think that the level you display that is valuable and something we could all learn to do more of. Thank you from the bottom of my heart for what you do you've gained a lifetime fan and follower.
Isn't that what Rice Krispies are.... Popped rice? Anyway.... back in the day my great-grandmother used to pop corn in her saved bacon grease. Though I'm sure it was not the healthiest it tasted absolutely amazing. I always enjoy your videos.
Clarified butter or ghee is my favorite oil for popping popcorn. Gives it a nice buttery flavor without burning like regular butter. It's super easy to make yourself as well. Just simmer unsalted butter in a saucepan until the milk solids separate from the fat then strain them out, or for ghee you continue to cook it for a while longer until the milk solids start to turn brown and caramelize giving it an interesting nutty flavor.
Olive oil works really well too and I swear it tastes almost as buttery as ghee. I don't like normal veg oil because its flavorless but olive oil is great.
Avocado is probably the healthiest oil that has a high smoke point, which would be ideal for popping corn. (Olive oil has a lower smoke point so not ideal for popping corn). There’s a youtube channel called Talon Fitness that has a really great video ranking different fats and oils from a health and nutrition perspective!
I was just going to say the same thing. I switched to avocado oil for everything because olive oil was smoking up my kitchen after cooking with it in the air fryer. Pretty reasonably priced and no more smoke alarms going off in the house lol.
Tip, put the lid on from the very start and shake the pan instead of stirring them. Keep the lid on the entire time. You're losing a lot of heat by keeping the lid off and also lifting it all the time, which makes them take longer to cook and they end up burning instead of popping.
Thank you so much for making such amazing videos 🌹🌹🌹! ! I'm a historian and these kinds of things always interest me ! ! I also am a popcorn addict haha 💖💖💖
most excited I have seen you! love it. like a kid on Christmas morning. more than 3 seconds between pops is my measure of when it's done. pop corn kernels were smaller in my childhood. lots of farmers breeding bigger kernels these days.
FYI - popped rice is a popular snack across Asia. Where it is generally salted and eaten as a savory snack. It exists in the Anglosphere as kellogs rice krispies. Popping rice is more complicated than corn. You have to boil it first, then bake to dry it out, then finally put in a pan to pop it.
👍🏼👍🏼 Very cool Post! I use olive oil almost all the time. Love it. Just pour the oil in, let it heat up, and do its thing. No need to shake the pot around much until the kernels have mostly popped. A little more oil the better (crispier popcorn).
I'm wondering if "shelled rice" was a catch all term for grains back then? I remember reading that back in the 18th century, "raisin" meant not only what we today know as raisins, but also pretty much any dried fruit. So maybe this was something similar?
There is an actual type of corn called rice popcorn but I thought it was going to be what people actually referred to as popping rice which is not actually writes it's called sorghum which is like miniature popcorn and it actually tastes the same
That is really amazing to see it pop! It's so cool to see the difference and how it has changed after all those years. I know it may be a very slim chance of success, but you should try to plant a couple of the remaining ones and see if they would grow after all this time.
I noticed when making stove top popcorn that olive oil is the worst to use. It’s too thick and burns off faster creating more smoke. It burns off before it gets hot enough to pop the corn. I found that canola and vegetable oil are the best, peanut oil isn’t bad either. Also keeping the lid on after putting the seeds in keeps in the steam to help pop the corn
I’ve been watching your channel for around 5 years now. I always look forward to these vintage food videos ❤️ it’s so cool to think about the fact that this corn was grown by someone 100+ years ago!
I used to use olive oil as my butter substitutes but then I discovered macadamia nut oil and haven't looked back! The smoke point is super high and it actually has a buttery type of taste to it and goes beautifully with cooking meats and veggies.
@@Casinogirl56 I dunno where you are but macadamia nuts are insanely expensive. A quick Google says they're the most expensive nut in the world. Maybe the oil is cheaper somehow
My 98 year old grandmother said she was getting frustrated watching him burn up perfectly good poppin corn. She said salted butter spread instead of oil. Don’t shake or disturb the popcorn as it cooks let it sit undisturbed and it would have popped faster and more evenly before it started burning up. Its loose corn youndont have to move it or shake it thats only for compressed corn like jiffy pop
Sorry… “compressed corn”? WTF are you talking about? Jiffy Pop is simply a brand of popcorn packaged with oil and seasoning. (The same as in microwave popcorn bags.) The corn itself is not processed as such.
The reason popcorn pops is because it has moisture in the kernel, I’m surprised the moisture has not evaporated since 1910 in the cardboard container. This is the reason it is also so small, the kernels have much less moisture.
While I'm sure selective growing has played a part in how popcorn has changed over the years, I don't think that's entirely why they don't pop very large, but rather it's most likely do to the lower moisture content inside the shells. Popcorn pops because the moisture in the shells turns to steam and expands, which causes the shell to explode. Over many years that moisture can dry up, causing a smaller pop.
That was an interesting video. I was totally waiting for everything to start popping after they started, but I guess even popcorn has an expiration date. Cool video!
I absolutely love this channel, your 100yo cream corn video in 2021 came up as a suggestion at 2am lol, and I was so happy to get this suggestion. Please never stop, so many ppl love your charm and knowledge, as well as your content 🤎
My dad made popcorn in a pan regularly. He used sunflower oil and it was delicious! With salt I still love it. Nowadays I use the microwave ones though. 😂
Thats how my mother used to make it as well before we got those microwave instant bags that got the tendency to shoot into flames if you wait too long to get to the microwave.
love your content dude, you are so relaxed and smooth flowing, especially enjoyed your 2 hour camping vid. no body remembers jiffy pop ?, it's still sold in stores. you move it constantly across the heat source as it cooks. i always use bacon or sausage grease no matter what i fry
I really enjoy your vids, they are well done and entertaining! It's probably not news to most folks here that "corn" didn't necessarily mean maize kernels (corned beef would be my favorite example, which contains no corn, as we know it). So the "rice" labelling just threw me for a loop, when corn (maize, ha!) was actually in the package! The evolution of language is infinitely entertaining! Thanks!
It's interesting how corn has changed over the years, and this is an extremely rare chance to see and taste antique corn! 🌽 I believe it was more nutritious back then. I'd love to try the recipe for sugar corn. 😮
FOR OLD CORN LIKE THIS, MORE OIL IS NEEDED, AND MORE CONSISTENT HEATING IS NEEDED VS JUST FUKIN SHAKIN IT EVERY 5 SECONDS WITH ALMOST NO OIL. Yes it is old, but it just needs more care than new popcorn to get the majority popped.
