Word: vinegar
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Dates: during 1980-1989
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...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 2,500 lbs. an hour in the old-fashioned...
...system. The shortage of personal attention comes just when U.S. consumers are enjoying a cornucopia of novel products and services. Thus the deterioration of basic, personal service is taking the fun out of the new offerings. Shoppers can now find ten kinds of mustard and a dozen varieties of vinegar in a supermarket, but where is a clerk who can give a guiding word about these products? Airlines offer a bonanza of cheap fares, but many travel agents no longer want to be bothered handling such unprofitable business. That leaves consumers on their own, so they have to grab brochures...
...book well suited to the relatively inexperienced cook, he includes such simple, solid fare as hamburgers, braised shoulder of lamb, German vegetable beef soup and French crullers. He gives meat loaf some style by way of jalapeno peppers, tenderizes and flavors broiled duck with a ginger-and-wine-vinegar marinade and imparts a herbaceous Provence fragrance to the lowly blowfish. Clams in black bean sauce, beef stew in a pumpkin, and mousse of sea scallops are among the showier offerings. Seafood cookery and baking are his specialties; the first is the feature of his own restaurant in ^ Greenwich Village...
...exercise consistently. Another 10% refuse to change their sedentary ways. Then there is the vast majority who are trying to improve their health habits but do not feel they are very successful. But, says Mackenzie, "these people are walking when they can ride. They're choosing oil and vinegar over Roquefort dressing. And they've stopped salting their food before they even taste it. I don't see dramatic changes, but I see small, consistent ones. That, to me, is progress." Even if there is still a long road...
DIED. Walter S. McIlhenny, 74, patriarch of a deep-rooted Louisiana clan and chairman of the family-owned McIlhenny Co., sole producers of that throat- searing, sinus-clearing concoction of fermented hot peppers, vinegar and salt invented in 1848 and first marketed in 1868 by his grandfather and named Tabasco; after a stroke; in Lafayette...