Word: crusts
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Dates: during 1990-1999
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...pricey VCR-2 is selling briskly at upper-crust stores, but can it find a big audience? Some 12 million U.S. customers are expected to buy VCRs at an average price of $300 this year. Dunlap believes that at least 750,000 buyers will choose his machine in the next year or two. Camcorder buffs, he points out, can use the VCR-2 to edit their home movies. Among other applications: recording two programs at the same time, copying favorite tapes and recording a program while watching a tape...
Unlike previous generations of upper-crust Americans who savored a postgraduate European tour as the ultimate finishing school, today's adventurers are picking places far more exotic. They are seeking an escape from Western culture, rather than further refinement to smooth their entry into society. Katmandu, Dar es Salaam, Bangkok: these are the trendy destinations of many young daydreamers. Susan Costello, 23, a recent Harvard graduate, voyaged to Dharmsala, India, to spend time at the headquarters of the Tibetan government-in-exile, headed by the Dalai Lama. Costello decided to explore Tibetan culture "to see if they really had something...
...three-ball break. Cleland goes on to defeat Jones, 26-12, in a 90-minute match. The prize: an Omega watch, not much to those on the pro golf or tennis circuits but a king's ransom on the croquet tour and another sign that the once upper-crust game is trickling down...
Food mavens see the upper-crust movement as part of a growing American interest in fine cuisine. "About 15 years ago, a food revolution began in this country, starting with the main course," says Eli Zabar, whose New York City gourmet shop, E.A.T., makes 4,000 chewy sourdough baguettes daily. "Then it moved to the appetizer, then dessert. We have finally gotten around to bread. It's happening everywhere." Jerome Kliejunas, owner of Chicago's Jerome's cafe, agrees. "In the past," he says, "bread was seen as an accompaniment to other foods and in the background...
...rise, then cut into pieces, allowed to rise again, molded into final form, "proofed" in one last rising, baked and cooled. (Commercial breads may sit through only one or two short risings.) Baking is also subject to a host of vagaries. A humid day, for example, can wreck the crust on a sourdough...