>I understand Wurlitzer ribs are quite tasty if served with their secret sauce. >And, of course, knuckles, legs, cheeks (mostly used for piano sausage), and >shanks are quite good. But other parts tend to be sharp tasting or kinda >stringy. Caution: Plates may be hot. >Alan Barnard >Salem, MO Do they have a recipe for monkeytails? Israel Stein
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