European Stars and Stripes (Newspaper) - May 23, 1977, Darmstadt, Hesse                                Monday May 23, 1977 the stars and stripes Page 19 and now. A rated pinball machines associated press he Success of a hot pinball machine i making the player eel he s on an ego trip an Industry designer  s All psychological. You be got to build up a player s ego give him enough skill shot so he feels he s a real pinball wizard even if he s not says Jim Patla of Bally manufacturing corp.,. Considered the world s top seller of Slot games and pinball machines. The fact is a lot of it is just Luck Patla  you Don t want the player to know that. For them the Bells the flashing lights the real High scores it s All a big ego  another Bally designer Greg Kmiec says the Industry is gearing up to switch from mechanical to electronic machines because such models Are cheaper to manufacture and easier to maintain. I m not saying it won t work out but i be always loved the feel the thump of the game and you just Don t get that with electronics says Kmiec. A True pinball player won t be drawn int playing any old game because of some flashing lights or nifty artwork Kmiec says. He looks atthe machine for a fair number of skill shots re Quiring deft use of the flippers and a Ste Dyball plunger band be says. A Good game is self explanatory says  players Nave to pore Over the instruction card it s not Good. I like to give them immediate gratification in my games. If i turn on a Light and the player hits it he get something for it right away. And if i see a player get mad at a game and give it a whack i know it  Kmiec. 27, designed the play tilds for the two hot test Selling games Ever. The wizard and Captain fantastic. Maybe one in 10 designs will be a real dog he says. I got the idea for a game we Call the night rider when 1 was driving along and came loan expressway underpass. I was dazzled by the sight of All the stoplights turning Amber in  Norm Clark. Bally s chief design Engineer says. We design about 10 new Flipper games a year. An once among the players a new design is anybody s game. Competitors watch each other very  Clark says manufacturers get weekly Dollar reports from Arcade owners about How much each game taker in. If one company s machines getting especially Good play it s not unusual for a competing firm to Send someone out to spoon it. Recently Clark flew to san Jose. Calif., to Han around a hot machine reported there. He said he watched the players talked to the manager an tried to determine what was so great about the machine. Most of the time people know they like a particular game but they Don t know Why says Clark. The sound of the play is very important and Flash ing lights have some effect. But the most important thing is to design a Gam that is just Tough enough so the players can get close to making the specials but not so close they feel the can beat  the Star of Bally s Art department is Dave Christensen 37, who is responsible for some spectacular new machines. You might Sayi be taken the business from a Gratine to an a " says Christensen who is known for his vivid imagination. He once Drew a vision of the end of humanity with Earth being blown to atomic Smithereens and a mus Cular super hero escaping to heaven with an enor Mously sexy woman in his arms. It did t leave the shop. Making an Melet without breaking eggs by Mimi Sheraton new York times thanks to food technologists it s no longer True that to make an Melet you have to break eggs. Except for Only poached orfried eggs it is now possible for restaurant Cooks to serve eggs in any form without having any on the premises in a natural fragile and perishable  Penny Wise food service operator no longer needs to allow 45 minutes of a Kitchen assistant s expensive time for breaking the 360 eggs that make up a  tested 13 institutional convenience egg products from various processors and offer this report to help you recognize them when they do appear i your restaurant fare. Few Are available for Home use As yet nor Are any cholesterol free egg substitutes included because they have a different Pur pose. Hard cooked eggs might seem a perfectly Safe Choice to finicky eaten who want their eggs fresh. No longer. Many mass feeding restaurants and cafeterias buy hard cooked eggs shelled and set adrift in a citric acid solution that preserves them for As Long As m Days. The whiles of such eggs Are somewhat Glassy an rubbery and the flavor of the entire egg is faintly sour. The Gourm egg produced by Ralston Purina inthe form of a Long thin tube or sausage looks like an endless hard cooked egg. The idea Here is that one i provided with 75 egg slices All Center cuts and so most suitable for garnishing. Furthermore the Yolks of the Gourm eggs Are stuck to the Whites so they do nol slip out when sliced. Consisting of egg albumen egg Yolk and modified food starch the Gourm egg has Only a vaguely Sulu Rous flavor and a texture at once Grainy but plastic likes Ter s canned egg salad is completely prepared not Only with eggs Mayonnaise and celery but also with pickles sugar dextrose acetic acid starch Alum turmeric poly Sornate 80. Mustard flour malic acid Mon sodium glutamate. Dehydrated onions and citric acid among other ingredients. By far the worst of the egg salad possibilities the tubular Gourm egg gives 75  per package each one a Center Cut with Yoke. Are the flaked and powdered dehydrated eggs meant to be soaked in water and then mixed with Mayonnaise. They have Tough Shelly Whites Grainy Yolks and a stringing acid flavor. Have you noticed ome lets and scrambled eggs have lately seemed stiff sponge and cake like if so. You were being served one of the several brands of pre beaten eggs Frozen in paper Cartons to be thawed poured and cooked at  contain Only eggs Salt and citric acid others include milk Salt a potassium and Mono Sodi us phosphates Xanthan gum and Flavouring. The plainer mix is More convincing to the Eye and less curd like but is almost totally tasteless. The second mix can be watery or Slippery and can Lasle slightly Milky or just Plain Flat. In addition these mixes All Are pasteurized which is. Literally cooked so they Are cooked twice before the Are served. As they Are also homogenized their color is an All Over even yellow More like thai of sponge cake than of Ever a Well beaten egg. Dehydrated eggs for scrambling available from several processors Are the same Lumpy us urious Gritty disasters that they were 30years ago. They can easily be spotted by their separate lumpiness and an appearance that discloser to Sandy be Eye curds than to egg. Armour s Frozen egg slices even if slipped into a Sandwich or masked with melted cheese or. Sauce Are a far distance from real eggs. Yellow Bologna like disks these wafer thin slices whether heat Don a griddle or in the oven seemed More like thin pads of wet sponge cake but Are  s Frozen ome lets make the ome lets produced with pre beaten Frozen egg mixes seem Lucula Lan. Unt hawed they look like wrinkled Blintzes thawed they look like ome lets that have gone around the world in somebody s Back pocket. Tasted they prove watery Grainy and totally depressing