Average Reviews:
(More customer reviews)...I can almost hear somebody exclaim whenever I look at this heavy, well-constructed, state-of-the-art machine. I bought mine from a non-Amazon dot-com store, distinguished with another banner, but it's the same model and color scheme, fire-engine red frame with a deep blue bonnet. The metal bric-a-brac helps hold your full snack cartons on top. It's a simple, classic design that grows on you with each passing day.
The Original 1911 is producedby Paragon, makers of the best theatre-style popcorn machines around. You have to be somewhat of an afficionado to fully appreciate it. These machines are designed to make popcorn quickly and efficiently, the crispest and fluffiest possible, with no toughness or excess unpopped kernels, at the same time providing an attractive display. They are very durable and made to withstand commercial use, justifying their high price.
Being hotter than most home popcorn makers, you must use a fat or oil with a saturated and/or monosaturated structure, such as refined lard, coconut, peanut, or soybean oil (Wesson is a decent brand), so it won't break down under the heat and BURN. A high "smoke point" is not enough. We tried extra-virgin Olive oil, the only remotely suitable thing we had in the apartment. Just ordinary store-brand yellow popcorn. With 1/4 cup oil, the maximum amount (you can use as little as 3 scant tablespoons) there was some smoking after popping, when the oil residue began to burn off. Even so, the popcorn was as promised: light, completely popped, easy on the teeth. Canola oil is highly recommended, as well (must be a glut in the U.S.), but we find it too fishy for our taste.
Our only complaints were a couple areas of scratched paint inside from improper packing; also, some small parts were thrown in loosely and hard to find. The kettle lid was scuffed in the middle. The kettle lever was very stiff and hard to turn for about the first thirty batches, but is gradually getting looser.The 1911 4-oz model doesn't feature a warming deck or "old maid" drawer to catch unpopped kernels as most other Paragon models do. However, you can buy perforated popcorn scoops that help serve the function of the old maids' drawer. Plastic is probably best to prevent scratching the lovely glass case and stainless steel food deck. A set of long-handled metal measuring cups would be handy, too.
Otherwise, the Original 1911 makes the grade. In fact, better than advertised, as it also pops WITHOUT ANY OIL, a wonderful surprise. I've had 2 inexpensive air poppers burn out, and they took FOREVER to fill the bowl; the appliance literally spit the kernels out two or three at time. Dry-popping is only half as slow in this machine. (With oil, the kettle just about ExPLODeS.) I heard you can use up to 6-ounces raw kernels (about 7/8 cup) and not overload the shallow kettle--the popcorn overflows anyway--but can't find this in any product literature. The main hazard is using too much or the wrong type of oil. Though this method, which eliminates the smoke problem, can dirty the kettle with carbonized bits of fluff, an occassional oil batch helps keep it smooth and nonstick.
We suspect popcorn hawkers, who pushed a machine nearly identical to this along the streets at the turn of the 19th century, used no oil originally. Rather, the still-hot kettle was employeD to melt fresh butter, which was then dumped over the bin of popcorn below. There's nothing like lightly toasted, natural popcorn tossed with real butter and just a little salt. Make sure you wipe off the kettle and stirrer thoroughly if you try this, though, as regular unclarified butter, which contains milk solids, will burn when you pop the next batch.
Of course, you must use a special popping oil for genuine movie popcorn. Dyed yellow and usually coupled with a butter-flavored salt like Flavocol, it was probably developed to save time and money, enhance appearance, and avoid unnecessary messes at the show. Concession stand operators traditionally prefer coconut oil (really coconut FAT) for the best flavor. Without some oil or butter, salt and other seasonings won't stick; oil-popping also produces the largest buds, yielding a bigger volume. If the popcorn's too chewy, and you did leave the door slightly ajar as instructed to let the steam escape while making it, try adding salt AFTER popping, rather than during.
As I said, this does pop very quickly. However, if I had the money, I would purchase a Paragon with a bigger-capacity kettle--6, 8, or even 12 ounces--so it's not necessary to keep reloading and cleaning it for a large quantity. For a concession stand, you need a 12-ounce single or double kettle. The 6- to 12-ounce Jukebox is BEAUTIFUL and a popcorn lover's dream. At home, where we tend to eat more, you can expect one 4-ounce batch to satisfy only two to four people; this works out to one kettle ounce per person, maximum.
Professional poppers are especially nice if you have a family or rec room or long snack bar, as even the smallest model takes up considerable space and, 24-inches high, won't fit under most wall cabinets.
I also recommend you purchase the matching cart. It's not only a touch of nostalgia and class, showing off your fine machine, but lends extra storage and sturdy wheels withwhich to move the 50-lb appliance around.
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Paragon 1911 Originals 4-Ounce Antique Popper Popcorn Machine
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