[net.cooks] Local Foods

eac@drux3.UUCP (CveticEA) (03/15/84)

On the subject of local foods:  in Pittsburgh, Bologna is called "jumbo".
We also ate a lot of ring bologna -- sliced and fried.

Maybe someone could post a recipe for the Denver area specialty -- Rocky
Mountain Oysters.  (This delicacy, for those of you who don't know, is
made from the parts that are removed when a bull is converted to
a steer).  They are served in quite a few restaurants in Colorado.
                         
                         Betsy Cvetic
                         ihnp4!drux3!eac
                         303-538-3406

hstrop@mhuxt.UUCP (trop) (03/19/84)

Speaking of locally available foods:

The lower part of the Central Valley in California has
had quite a few Basques settle in and around Kern County.
As a result, Bakersfield has a couple of truly outstanding
Basque restuarants. They are well worth a visit, if you're
ever in the area. Incidentally, at the risk of starting
a battle, the best sourdough is made in Bakersfield, and
not in San Francisco. (You can look it up!)

			And you thought Bakersfield was just
			a plot by CalTrans!

				Harvey S. Trop
				mhuxt!hstrop

ignatz@ihuxx.UUCP (Dave Ihnat, Chicago, IL) (03/22/84)

Well, let me contribute something to the 'local foods list' that I've
not had in a long time:  fried green tomatoes.  Simple enough, but all
you do is take firm, green tomatoes; slice, and bread with flour, salt and
pepper; then fry until golden brown.  As I remember, tangy and crisp.

Also, how about mushroom mush?  Go out the morning after a storm, pick
a basket of fresh mushrooms; slice, mix in a bowl of mush, and fry up.  The
mush picks up the mushroom taste surprisingly well, but I've never gotten
this much-maligned food to brown quite the way my grandmother did.

Oh, yes...these are from down in southern Indiana, around Vincennes.

				Dave Ihnat
				ihuxx!ignatz

berry@zinfandel.UUCP (03/22/84)

#R:mhuxt:-128000:zinfandel:4300052:000:622
zinfandel!berry    Mar 20 13:13:00 1984

Sourdough Lovers Rejoice!

My friend in the Toscano-Colombo Bakeries Inc.  tells me their researchers
have figured out exactly how to make sourdough and they are going to open
branch bakeries in places other than the immediate San Francisco Bay Area.
The first is planned for Sacramento soon.

Now the bad news -- baking sourdough is a low profit operation (2% !)
because it is still done mostly by hand.
They don't think there is much of a market outside of California.
If anyone wants to say otherwise, I will convey the information to them.

Berry Kercheval		Zehntel Inc.	(ihnp4!zehntel!zinfandel!berry)
(415)932-6900