OK, the straight "poop" on popcorn IS that despite all the hoopla and advertizing claims for "gourmet", "high volume", "optimized", etc. it's pretty much all the same, as long as you're comparing the same type of raw corn... Large kernel yellow is the best choice all around: it gives the maximum volume per pop, and is the least fragile (tendancy to break up) after it's popped... IF your popper has an adjustable thermostat, the best popping temp is a bit cooler than where it starts to scorch, and that will also be the spot which produces the fewest "old maids", because you can leave it "on heat" the longest, which will pop those last few remaining kernels... The moisture content is pretty much out of your hands, what you get is what it was when bagged... If you buy it in 50# bags with the vinyl inner liner, it will "keep" for months, as long as you roll the bag down and clamp it shut after it's opened... I try to estimate how much corn I'll need every day, and fill the bin accordingly... The heat from the pan warmer will dry the corn some, if it's left in there for several days, needlessly... I have used generic and name brands interchangably, depending on current market costs, shipping, etc., and as long as it's not dried out, it all pops about the same... Jolly Time claims to sort out the "culls" and it DOES seem to have the most uniform sized kernels... Avoid any corn which has not been "processed" because those funny black things you'll find in it are rat doo-doo!... Other than this, I have never found a magic formula to produce the best results... It's all pretty good!...
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