Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.2 9/18/84; site utflis.UUCP 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