Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site ur-cvsvax.UUCP Path: utzoo!watmath!clyde!burl!ulysses!allegra!mit-eddie!godot!harvard!seismo!rochester!ur-cvsvax!gary From: gary@ur-cvsvax.UUCP (Gary Sclar) Newsgroups: net.cooks,net.consumers,net.flame Subject: Commercial Ventures Message-ID: <132@ur-cvsvax.UUCP> Date: Tue, 27-Nov-84 15:04:14 EST Article-I.D.: ur-cvsva.132 Posted: Tue Nov 27 15:04:14 1984 Date-Received: Fri, 30-Nov-84 07:03:13 EST Distribution: net Organization: Center for Visual Science, U. of Rochester Lines: 16 Xref: godot net.cooks:1045 net.consumers:1343 net.flame:3287 Yet another money making idea. This one is specifically directed at persons in California. California is fast becoming known as the culinary center of the nation with new styles, especially a form of "American" cusine, springing up, coming into favor, and then passing away. It so happens that the area of the country in which I currently live boasts a particularly interesting dish of it's own. What I'd like to know is what kind of reception it might receive in the Bay Area, L.A., Oakland, etc. It's Buffalo and Rochester style fried chicken wings. These come with mild, medium, or very hot barbeque sauce on them, and usually with a little side dish of blue cheese sauce (Buffalo) or dill sauce (Rochester) for dipping. They are very popular in bars and go well with a glass of beer (we drink Gennesse beer around here; how I miss Henry Weinhards- are they up to bootling 100 yet?). They sell for 2.50-3.50 a dozen. Does this sound yummy to anyone in California? seismo!rochester!cvsvax!gary