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Path: utzoo!utcsri!utai!utflis!chai
From: chai@utflis.UUCP (Henry Chai)
Newsgroups: net.cooks
Subject: Re: "Mrs. Chiang's Szechwan Cookbook"(Tree ears)
Message-ID: <552@utflis.UUCP>
Date: Thu, 31-Oct-85 14:59:24 EST
Article-I.D.: utflis.552
Posted: Thu Oct 31 14:59:24 1985
Date-Received: Fri, 1-Nov-85 14:42:36 EST
References: <832@nmtvax.UUCP>
Reply-To: chai@utflis.UUCP (Henry Chai)
Distribution: net
Organization: FLIS, University of Toronto
Lines: 18
Summary: 

In article <832@nmtvax.UUCP> shipman@nmtvax.UUCP writes:
>[...]
>CAVEATS:  You will need a few ingredients not available in most markets:
>tree ears, [...]
>-- 
>John Shipman/Zoological Data Processing/ucbvax!unmvax!nmtvax!shipman

Before anyone rush out to oriental grocery stores for those tree ears,
lemme tell you what they are: black fungus.  We chinese call any edible
fungus (besides mushrooms) "ears" ('coz they LOOK like ears that's why!)
"Tree ears" is a too literate translation; I had to think about for
a minute before I realize what it refers too.  By the way it's pronounced
"moog ee" in Cantonese, or "moo err" in Mandarin (?)

-- 
Henry Chai, just a humble student at the 
Faculty of Library and Information Science, U of Toronto
{watmath,ihnp4,allegra}!utzoo!utflis!chai