sf wrote:
>
> On 28 Jul 2004 23:09:42 GMT, (PENMART01)
> wrote:
> >
> > Care to describe your chop suey... maybe you never even saw "American Chop
> > Suey"... I can't imagine anyone who likes Sloppy Joes not loving American Chop
> > Suey.
> >
> It came straight out of the Chung King can (blech) - in two
> parts. I've never, ever heard of a tomato based chop suey.
>
That's because there are 2 different chop sueys
Real chop suey is a Chinese-like dish with ground meat,
canned bean sprouts (truly awful things), canned mushrooms,
canned water chestnuts, chopped celery, and some other junk.
Sort of like a stir-fried dish. Brownish soy-flavored sauce.
BTW, there were canned versions by La Choy and possibly others,
but my mother made hers from "scratch" with the above listed
canned ingredients.
That the one my mother used to make. Actually back then
I didn't mind the canned bean sprouts so much, but I had
to sort through the whole mess to get rid of the evil
mushrooms and pieces of celery.
Then there is the "American" chop suey which is just a
mess of macaroni noodles, ground beef, tomato sauce and
whatever else people like to put in it. How that conglom-
eration came to be called chop suey escapes me. I never
even heard of it until maybe 10 years ago. Where I came
from chop suey was a vaguely Chinese influenced dish.
Kate
--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?