Word: flavorfully
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...Final Four this weekend in a domed stadium in New Orleans too spacious for the intimate exercise of basketball and yet too small for the size of the event. From a regional sport with a national name, college basketball has grown into a national game with a regional flavor, the most consistently satisfying championship on the calendar. It has become a spectacle on the order of the Kentucky Derby, in the sense that the aficionados constitute the minority of the spectators. There cannot be this many basketball nuts...
...predictable result: a crackling treat of smooth, fragile, bitingly salty potato chips. No longer. Now staggering possibilities abound: chips sliced from white or sweet potatoes that could be thick or thin, ridged or smooth, and with or without salt and preservatives. They might be natural in flavor or seasoned with Cajun, Italian or barbecue spices, vinegar, jalapeno peppers, cheese alone or with bacon, sour cream (or yogurt) with onion (or chives). There is also a choice of half a dozen or so oils for frying, which can be done in mass- produced, factory-size quantities (approximately...
...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 is a chip with a pleasant potato flavor and nutty overtones...
...customers. That's the only rigid intrusion on our free-form world. Presumptuous twits. From their cash-for-'cream outlook across the counter, all they see are neatly lettered flavor lists, the digital register, and a convenient human production-line waiting to place their order before them. You order, you pay, you eat your ice cream. A nice little sequence that's as smoothly cause-and-effect as popping coins in the Coke machine. Wrong...
...intended markets, bought a lot of bottles and not much draft beer, so Catamount would be bottled without additives, and, most important, there would be no pasteurization, a process that gives beer shelf life but that, Mason and other purists feel, "heat shocks" the beer and ruins its flavor. (Control of bacteria is not a factor -- the alcohol does that -- but cold-filtered, unpasteurized beer should be stored at cool temperatures and should be drunk within three months. Like bread, beer is really good only when it is fresh. Virtually all imported beer must be pasteurized to survive the lengthy...