kochen sie in einem Topf wie gumbo

BERLIN- The telephone in Charles Oliver Coleman's spacious office here at the Museum fur Naturkunde, crammed with books, plants, and biological specimens rings constantly. "People ask all sorts of questions," says Mr. Coleman, who curates the museum's crustacean collection, "like how many legs an isopod has. We also get a lot of calls asking about how to cook lobsters, what recipes to use." (From the Chronicle, subscription required.)

Germans.  They give so much , and ask so little:
            "Gunther, how shall we cook these crustaceans you obtained ?"
                "Wolfgang, I do not know. Permit me to call the curator of the crustacean collection at the Museum of Natural History."
                "Very good."