Alternate Popcorn Reality
Left: Korean "big popcorn;" right: Peruvian chulpe
On last week’s visit to the Buford Highway Farmers Market I found two interesting kinds of popcorn that Orville Redenbacher wouldn’t recognize if they bit him on his bowtie.
On the left we have Korean-style popcorn — one of many puffed grain snacks collectively called pung twi gi. I remember trying similar puffed rice and corn snacks being sold as street food in Japan when I lived there.
It is very lightly sweetened, which I find appealing. This 6-ounce bag contains 5 recommended servings, which seems generous. I’d estimate each serving at about 2 cups, with a calorie count of 121. I find it a satisfying snack, and my kids like it in their lunchboxes.
On the right is chulpe, which Peruvian restaurants often serve with beverages before the meal. I had no idea it was a popcorn, and the bag doesn’t give you any indication. It simply instructs you to toast the corn kernels in oil in a skillet until they begin to brown and smell nice. Imagine my surprise when the first one popped up and conked me on the noggin! And then it was chulpe war until I found a lid for the pan.
Anyhow, this is best way to cook these kernels that do not gain much volume: in a skillet with a lid. I shook them over the heat until the popping subsided, then transfered them to a bowl (carefully, as a few unpopped kernels decided to surprise me) and tossed them with salt. Excellent! They had a deep, sweet, corny flavor that tasted almost like creamed corn. The texture, when hot, is kind of chalky/creamy — unusual but very appealing. You so, so, so want a nice beverage with this.
In fact, I’m definitely breaking out the chulpe with cocktails for my next party.
Have you tried either?
accessAtlanta Partner Sites
Sections
Advertise on accessAtlanta.com »
Reach the audience you want by advertising on accessAtlanta.com
Join the Access Atlanta Network »
Advertisers and Publishers, expand your reach by joining the Access Atlanta Network.
Tell us what you think about the site
Visitor Agreement | Privacy Statement | About our ads
© 2011 The Atlanta Journal-Constitution
10 comments Add your comment
M. Johnson
February 8th, 2010
12:33 pm
I haven’t tried these, but I’m willing to follow your lead. I need to start compiling a list of things to try when I’m in various neighborhoods.
Thanks for the idea.
Jenn
February 8th, 2010
1:36 pm
So, am I reading this right? The Korean comes pre-popped and the Peruvian you pop yourself? Both sound yummy.
John, I know you’ve written plenty on all the pizza in Atlanta, but anything on making it home? I tried new dough recipe and technique last night going for the more neopolitan/new york style crust and I was pleasantly suprised!
Jim R.
February 8th, 2010
4:18 pm
John…Long overdue in leting you know how much I enjoyed Varasano’s after going due to your review. Good job!
Jenn…They have more pizza dough information than I ever thought possible to compile in one place on their website. http://www.varasanos.com…click recipes.
Jenn
February 8th, 2010
4:57 pm
Thanks Jim. I saw that this weekend actually. I think I googled neopalitan or italian pizza or something and his site popped up first! I read through it, salivated at the pictures, and took some shreds of information from it. Needless to say, he’s kind of an extremist! One thing I’ve learned is cold rise. Never even knew you could do that. Seems to make a huge difference.
Jim R.
February 9th, 2010
3:37 pm
Good Luck Jenn–If by some unreal chance any and all info. that you ever wanted to know about pizza and pizza making was not on that site, I would also suggest ‘Passionate About Pizza; making homemade pizza’ By Curtis Ide. Should be at Barnes and Noble. He seems to share the same extremist (but tasty) tendencies.
Fruit Lover
February 9th, 2010
5:13 pm
Lotta Frutta on Auburn Ave in the Old Fourth Ward serves chulpe with their sandwiches instead of chips. Its a great funky little place…great pressed sandwiches, fruit cups, smoothies…wonderful owners.
Mary
February 9th, 2010
6:49 pm
I’ve had chulpe before and they are as you described — very “corny” tasting. Almost as good as tostones (or mofongo), but not quite.
Ally
February 9th, 2010
8:29 pm
In Ecuador the popcorn tops soup, particularly Locro de Papas, a kind of creamy chicken soup with a slice of avocado on top and a small piece of fresh salty unaged cheese in it. Yum-o. Toasted hominy there too, which is unusual and good with appetizers and a light-ish beer.
Charlie
February 11th, 2010
9:32 am
Chulpe is great, we pick it up at local Latino markets and make it all the time. Oddly, we find that we like it a little better after it sits around for a couple of days. Pop it, cool it, store it in an airtight container, and eat it up. Tastes like the best Corn Nuts you have ever eaten. Chulpe is an ancient Peruvian treat. Nowadays, it is frequently served as an accompaniment to seviche.
Mary
May 24th, 2010
9:18 pm
I’ve just tried the one on the left in China. I’m unable to determine whether the slight sweetness is natural or whether sugar has been added. I bought it from a street vendor who uses a kind of cast-iron popper with a long sock-like thing attached to it and turned by a hand crank over a fire. It’s cheap and good as a snack, and also makes a tasty breakfast cereal in milk or soy milk, although it does not stay “crispy in milk” as treated cereals in the west do.