gary@ur-cvsvax.UUCP (Gary Sclar) (11/27/84)
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
acsccjk@sunybcs.UUCP (Chris Kracik) (12/10/84)
> 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