Chuck

I like calling it the bran.

It is. It's awesome. It's a little tiny bit of water. Yeah. Apparently anything less than 13% water inside the popcorn kernel is not good enough. I think you mean the hull. Yes, you're right. Sorry. Or the bran, as you like to say. The bran, yeah. Bran to me is like mast. It's like one of those homey words. I love it. The sweet spot is between 13% and 20% water content inside the bran.

It is. It's awesome. It's a little tiny bit of water. Yeah. Apparently anything less than 13% water inside the popcorn kernel is not good enough. I think you mean the hull. Yes, you're right. Sorry. Or the bran, as you like to say. The bran, yeah. Bran to me is like mast. It's like one of those homey words. I love it. The sweet spot is between 13% and 20% water content inside the bran.

It is. It's awesome. It's a little tiny bit of water. Yeah. Apparently anything less than 13% water inside the popcorn kernel is not good enough. I think you mean the hull. Yes, you're right. Sorry. Or the bran, as you like to say. The bran, yeah. Bran to me is like mast. It's like one of those homey words. I love it. The sweet spot is between 13% and 20% water content inside the bran.

And when you heat that, because the bran is non-porous, that steam that gets generated gets trapped inside. Well, as we all know, when steam expands, it really expands. And it expands so much that it blows the popcorn inside out. Right.

And when you heat that, because the bran is non-porous, that steam that gets generated gets trapped inside. Well, as we all know, when steam expands, it really expands. And it expands so much that it blows the popcorn inside out. Right.

And when you heat that, because the bran is non-porous, that steam that gets generated gets trapped inside. Well, as we all know, when steam expands, it really expands. And it expands so much that it blows the popcorn inside out. Right.

They say, I had less than 13% moisture.

They say, I had less than 13% moisture.

They say, I had less than 13% moisture.

Yeah. Something's wrong with it. It ain't right. Yeah. And so you're like, okay, well, why doesn't rice pop, suckers? Why doesn't wheat pop, smart guys? Well, it turns out it's because they have porous holes. So steam will come out of them. It won't build up pressure inside like it does popcorn. So popcorn is a very unique, darling, peculiar little thing that everybody loves.

Yeah. Something's wrong with it. It ain't right. Yeah. And so you're like, okay, well, why doesn't rice pop, suckers? Why doesn't wheat pop, smart guys? Well, it turns out it's because they have porous holes. So steam will come out of them. It won't build up pressure inside like it does popcorn. So popcorn is a very unique, darling, peculiar little thing that everybody loves.

Yeah. Something's wrong with it. It ain't right. Yeah. And so you're like, okay, well, why doesn't rice pop, suckers? Why doesn't wheat pop, smart guys? Well, it turns out it's because they have porous holes. So steam will come out of them. It won't build up pressure inside like it does popcorn. So popcorn is a very unique, darling, peculiar little thing that everybody loves.

Don't even come at us like you don't love popcorn. Everyone loves popcorn. Sorry.

Don't even come at us like you don't love popcorn. Everyone loves popcorn. Sorry.

Don't even come at us like you don't love popcorn. Everyone loves popcorn. Sorry.

I just don't get it.

I just don't get it.

I just don't get it.

Yeah, it was all popcorn. It was just a generic term for popcorn. It was all called popcorn. But I think in the mid-19th century or later 19th century, companies started to come along and basically branded their own version. And there was even a mascot in the 1870s called Colonel Pop. I love that one. I couldn't find a picture of him. Could you?