Re: [CH] MUSTARD

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The Old Bear wrote:
 
> Now, does anyone know why New Englanders call the pungent and
> greenish 'liver' found in a lobster the 'tomalley' and whether or
> not this has anything to do with the Mexican corn-wrapped and
> chile-filled 'tomale'?

As a lover of the tamal in all it's glorious variety (including a 
few personal variations I call my own)...I wish I hadn't read that.

-- 
Rich McCormack (Poway, CA) macknet@cts.com

Who is Rich McCormack?  Find out at...
http://members.cts.com/crash/m/macknet/

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