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