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    Poppin’ Corn for Thousands of Years

    Growing up, my mother used popcorn to garnish cream of tomato soup with a few popped kernels on top “to make it pretty.” I thought everbody did that. All corn can be popped—yet only certain varieties that are small, have a hard outer shell, and white or yellow kernels of the flint type are deemed best. The moisture within must be heated to its pressure point so it can burst.



    Source indiancountrytodaymedianetwork.com

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