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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
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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
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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.