NAVY OPPORTUNITY INFORMATION CENTER P.O. Box 5000, Clifton, NJ 07015 ❑ I'd rather have responsibility sooner. Tell me more about the Navy's officer program. (0G) Address t College/University *Year in College (Area Code) Best Time to Call This•is for general recruitment information. You do not have to furnish any of the information requested. Of course, the more we know, the more we can help to determine the kinds of Navy positions for which you qualify. AMP 12/82 (Please Print) Beer doesn't show the vast range of varying characteristics that its cousin wine does still there are great differences in color, body, and flavor from one beer to the next. These differences are due to the types and amounts of grain and flavorings used, to the quality and constituents of the water employed, and simply to brewing methods. Beer can be made into a very light, almost flavorless beverage (like many of the American "lite" beers), or it can be made into something dark and rich and extremely bitter (like Guinness Stout, for instance). There are even beers in Belgium some of which are sealed with corks, like wine bottles—that are flavored with macerated bitter cherries! What are the best beers in America today? That is, of course, a matter of personal opinion. I don't much like most of the regular mass-market American beers, simply because they don't have much of what I have come to think of as beer flavor. I do favor Anchor Steam Beer and Albion Ale, as well as the medium-dark Bohemia Ale from Mexico (which, since I live in Southern California, is virtually a regional beer for me.) For the fun of it, I held a wine-tasting type judging of beers with some friends of mine not long ago, and Heineken's came out Number One almost unanimously, for its rich blend of flavors and its good, full body. Other beers we rated highly included Carlsberg (Denmark), Beck's and Wftrzburger (Germany), Harp Lager (Ireland), and Asahi (Ja pan). I also enjoy Kronenberg, a pleasant, medium-body beer with a vaguely sweet aftertaste, from the Al satian region of France. The aforementioned H.L. Mencken, apparently a dedicated brew sampler, covered the field best when he noted, "There is no bad beer; some kinds are better than others." Popcorn: The Most Popular Munchie BYJOHN KROUT Everyone goes for popcorn. It's the most economical of people-pleasers. But it has to be made 6 6 right. None of that ancient, soggy, chewy, lumpy, starchy Junk that's sold in most movie theaters. No, no; popcorn must be hot, crunchy and unburnt ... and that isn't as easy as most people think. The kernels must heat evenly on all sides, so choose a pot or skillet with a thick bottom that spreads heat uniformly. A thin bottom will inevit ably develop hot spots where ker nels char, and black popcorn carbon is a miserable cleanup headache as well as a waste of good kernels. Cooking oil should surround each kernel and provide even heat. Too little oil promotes burnt corn; too LINDA EPSTEIN much produces a Doggy mess. One major popcorn marketer says that a volume ration of 3 parts oil to 1 part popcorn is perfecto for his product; your mileage will probably lie lower, depending on the brand of corn. A good test: drop one or two kernels in the bottom and add a layer of oil just deep enough to cover them, and no more. Those first two kernels can save some effort. Turn on the heat before adding the full load. When they pop, the oil is hot enough for the main event. Any burner setting from medium to high should work; if cooking with gas, the flame should definitely touch the pot. Pour in the corn and slap on the lid. A lid with a steam hole helps the popcorn stay crisp, because the steam of several hundred popped kernels is substantial, and most of the cooking oil is vaporized too. Naturally, when the popcorn starts flying, some unpopped kernels lift off as well. Sooner or later a layer of popped material prevents the un popped from falling back for another hot oil bath, so the pot needs to be shaken to help the unpopped make it back to the bottom. A good rattle or two every thirty seconds will do, though some fanatics insist on con stant agitation. When the sound has slowed down to about one pop per second, shut off the heat and get the pot off the burner. Expect the last few kernels to pop as the pot cools. Pour the finished product out for the grateful masses and start the next batch immediately— if the first bowl ful is a hit, a popcorn frenzy will probably strike. "Some Call It Preppy" BY BYRON LAURSEN • .;M We asked everybody! Several people, any war. From Harvard i. Squares to Rambling Wrecks (from Geor ‘)' gia Tech). We even gave the Beavers (of Oregon State) a shot. Menfolk. Womenfolk. Sophomores, Texans and normal people, too. Amper sand's Very First Annual Survey of Campus Style covered ten diverse campuses all across the country, water-witching for signs of trends to come, probing for the favorites of the day, divining the Great American Collegiate Closet. And what'd we get? Too many alligators, that's what!! We couldn't see the trends for all the pesky Izod Lacoste alligators crawl ing over the questionnaire forms like cockroaches on a BLT abandoned yesterday in a New York apartment. Some of you loved 'em! (The al ligators, we mean, not the cock roaches.) Some of you couldn't stand the sight of 'em. It confused us hor ribly. One editor began to make de plorable noises into his Selectric, then left to enroll in a truck driving correspondence school. But the more thoughtful of us began to notice things: like, perhaps the preppy/classic/all-must-look same movement reflects a tough economy. Money for clothes has to be aimed at sure bets these Reaganismic days. Furthermore, even if sameness reigns, the focus on fashion is strong. Fashion, as much for collegians as anyone else, remains a primary way of telling the world what you want it to think about you. In the eloquent words of a male Purdue sophomore, "People seem tope more aware of 2 7 ; yn* - ts a ,t:It1-114? 4 :, , "•• , 4At-tv-Pt,:;-W.„ $,A* • ipe2 the physical appearance, then handle the mental aspects later." "Almost anything goes these days," says another Purduvian man. "I hear the mini skirt is back! Where is it?" It is not on the hips of the 21- year-old Purdue woman who listed the resurgent mini under "Thing s I would never wear." Other a-thousand-times-no items in cluded sparkles or beaded looks (says an Oregon State senior woman), hot pants and/or "trampy" clothes (women from Tulane) and plaid pants, velour shirts, tank tops or fat ties for a 20-year-old. Georgia Tech man in his junior season. "Prep stuff' and "AL LIGATORS" made the never-wear lists, too. But more frequently they were on k: 44141 , ;r4l ?z7,-,;. ;t y • fkt.t. 14. ; !ge•Wa.l ,- ' 6431.tx • • ? ~,,,,:: .:.-,' ;7;'?!„, *r.,3l''? 't a pA, , r - : 7 1 , 4g4..- :.-- 7 ~ ,,-P4?l, c'ow ,. . ', .?:o. .0-i--,i;:::,-, ',‘--.1 .t1:.,-,.:,1,e;;-,s4t, ........ii t, zyrzi -. . -, , ; :::', , ,. ~..,...:. '4' •1:`1:-4"1 . •-‘l, '',' , 0 ' '...,0.,, , , I. ?"'": " 7 , , 14 1 ,' • ,: s' r4 'q'''') : .; •.' !. t ~ : .1 , , tk::;. , l 4 , , 4 '1,1.,,, ' • lists of choice for date wear, party clothes and going-to-class togs. The Izodian reptiles also appeared often in the "Going Out . of Style" ques tionnaire slot. So go figure. Likewise, miniskirts were perceived both as coming into and going out of favor. So were designer jeans. Luckily, since lasting fashion value turned up as a major concern, we asked what each respondent thought hacl styed in style over the last three years. Here are some of the more in teresting answers: Women cited "rustic" styles, Levi's, designer jeans, designer "anything," bulky sweaters, oxford shirts, "re naissance" styles, narrow leg pants, classic sweater-and-blouse combos and, of course, the preppy look. A University of Texas woman, about to gun for an advertising career, ended her discussion of lasting styles with a strong practical note: "I'm more con scious of my clothes," she said, "be cause I'll he interviewing soon. I have to spend more $ on quality items." Men listed tweeds - 47, 1 The fashionable folks on these pages are UCLA students, most of 'em, whose pictures say more about style than any words could. The pictures are by Linda Epstein, and they were taken in M &J Country Shoe Store in Westwood, CA, under the astute direction of coordinator Elizabeth Freeman. December, 1982 Ampersand 13 as per petually stylish, along with but- tondowns, cords, . penny loaf ers, topsid e ers, wool jackets, thin silk ties, "neat looking stuff as opposed to sloppy," jeans, and the ever popular navy blazer. "I used to be very fash ion oriented— : • what is 'in' today,' says a junior man from Georgia Tech. • "Now I am more •. into the classical look (some call it preppy)." But the same stu dent listed preppy clothes as the worst thing a woman could wear. So did vet another Georgia Tech man, who stated a pref erence for women in "semi-tight" jeans and shirts "(not crotch-grab bers)." Interestingly, no women added gratuitous comments on what men should not wear.
Significant historical Pennsylvania newspapers