Pianotech Digest, Vol 1297, Issue 36

[Israel Stein]

>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