Word: chips
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...hornet's nest was stirred up in Washington last fall when Fujitsu, the Japanese electronics giant, proposed buying 80% of ailing Fairchild Semiconductor. Key Reagan Administration officials had serious worries about the sale of the California-based chip producer, which was to take place for an estimated $225 million. Earlier this month Commerce Secretary Malcolm Baldrige went public with his opposition, hinting at national-security concerns and stressing the need to protect America's enfeebled semiconductor industry. Last week Fujitsu dropped its controversial merger plan even as U.S.-Japanese friction continued to rise over the issue...
...Potato-chip fans in Louisiana opt for the fiery seasonings in Zapp's delectable Cajun Craw-Tators, golden brown, crisply curled wafers that are burnished with a savory and peppery spice blend, or the even more tantalizing incendiary jalapeno chips, hot enough to drive the muncher straight to a can of cold Dixie beer. Judging by the high price of Maui chips (as much as $7.59 for a 7-oz. bag), Hawaiians like heavy grease -- as do certain Angelenos. Jurgensen's, a high-toned Southern California grocery, buys all it can get of these dark, oily chips. The steep price...
...potato-chip varieties are like the changes made in bread," says Richard Duchesneau, president of Tri-Sum Potato Chip, which has operated in Leominster, Mass., since 1908. "People got tired of standard white, and now when you walk down the supermarket aisle, you'll find wheat, oat berry, cracked wheat and more. It's the same with chips." Though they profess an interest in foods that are low in salt and calories, Americans last year spent an estimated $3.3 billion dollars (an increase of 75% since 1980) on deep- fried chips, generally strewn with salt. The market is dominated...
...Regionality is very important," acknowledges James Green, a vice president of N.S. Khalsa, the Oregon producer of the decent if not distinctive Kettle Chips. "Oregonians like the fact that they are eating chips made from potatoes grown in this state." In Pennsylvania Dutch country, said to be the capital of potato-chip production, Michael Rice, president of Utz Quality Foods, uses cottonseed oil to fry his delicately satisfying line of smooth and ridged chips. But three years ago he introduced a fried-in-lard adaptation of the original potato chip developed by his grandparents in 1921. "Grandma Utz's chips...
...capitalize on the homemade appeal, the major producers have developed spin-off brands. Frito-Lay is doing research on a kettle-cooked chip. Wise now offers New York Deli chips along the Eastern Seaboard and as far west as Dallas, packed in a passionate purple bag that bears no hint of Borden or Wise. With New York Deli, Wise is mining the regional pride and expectations New Yorkers have about deli products being made to order, according to Vice President Chris Abernathy. This is accomplished by using Wise fryers at different temperatures and for different periods of time. The result...