Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/5/84; site sunybcs.UUCP Path: utzoo!watmath!sunybcs!acsccjk From: acsccjk@sunybcs.UUCP (Chris Kracik) Newsgroups: net.cooks,net.consumers,net.flame Subject: Re: Commercial Ventures Message-ID: <917@sunybcs.UUCP> Date: Sun, 9-Dec-84 19:31:20 EST Article-I.D.: sunybcs.917 Posted: Sun Dec 9 19:31:20 1984 Date-Received: Mon, 10-Dec-84 02:18:27 EST References: <132@ur-cvsvax.UUCP> Distribution: net Organization: State University of New York @ Buffalo,NY Lines: 22 Xref: watmath net.cooks:3218 net.consumers:1540 net.flame:7156 > Its 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 you forgot a couple of things : 1 - they are orignally from Buffalo (Anchor bar on main street to be exact) 2 - the hot sauces are mild, medium, hot and suicidal 3 - along wit the blue cheese is served slices of celery or carrots (celery is best) 4 - here in buffalo (home of the wing) we drink pitchers of stroh's with or wings (or canadian bought bradors or extra stock) cjk