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