"Darkginger" > wrote in
:

> Thanks to all re the explanation of sloppy joes - from what I've read,
> if I made a spaghetti meat sauce, and poured it into a sandwich, I'd
> have a sloppy joe - is this right? Can't say it's very appealling, but
> one day when I'm drunk - who knows?
>
> Jo

Actually, with much more meat, at least my version. It's meat held
together with sauce, not meat-flavored sauce.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Darkginger" > wrote in
:

> Thanks to all re the explanation of sloppy joes - from what I've read,
> if I made a spaghetti meat sauce, and poured it into a sandwich, I'd
> have a sloppy joe - is this right? Can't say it's very appealling, but
> one day when I'm drunk - who knows?
>
> Jo

Actually, with much more meat, at least my version. It's meat held
together with sauce, not meat-flavored sauce.

--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

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.


Practice safe eating - always use condiments

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.


Practice safe eating - always use condiments

On 29 Jul 2004 01:01:29 GMT, ojunk
(Mpoconnor7) wrote:

> It is a canned sloppy joe
> mix they sell in the US;

I prefer the envelope to a can.

sf
flouncing off with nose in the air


Practice safe eating - always use condiments

On 29 Jul 2004 01:01:29 GMT, ojunk
(Mpoconnor7) wrote:

> It is a canned sloppy joe
> mix they sell in the US;

I prefer the envelope to a can.

sf
flouncing off with nose in the air


Practice safe eating - always use condiments

"Darkginger" > wrote in
:

> I was meandering through an online menu (as you do) from Denny's Beer
> Barrel pub somewhere in PA, when I noticed 'sloppy joes' listed as an
> item. Obviously, every USian knows what these are/this is, but this
> Brit doesn't have a clue - anyone care to enlighten me?
>
> Jo

My favorite recipe for Sloppy Joes...


* Exported from MasterCook *

Sloppy Joes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground meat
2 tb Unsalted butter
1/2 ea Medium onion, 1/4" dice
1/2 ea Green pepeper, 1/4" dice
1 ea Stalk celery, 1/4" dice
2 ts Chili powder, or to taste
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Mexican oregano
1 tb light brown sugar
1/2 c Chili sauce
1/2 c Catsup
1/2 ts Salt
Few grindings black pepper

Brown meat, breaking up large pieces. Drain in colander and reserve.
Melt butter and cook onion, green pepper, and celery until all are
transparent. Return meat to pan. Add remaining ingredients and
simmer, covered, for 15-20 minutes. May be frozen if desired.


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Darkginger" > wrote in
:

> I was meandering through an online menu (as you do) from Denny's Beer
> Barrel pub somewhere in PA, when I noticed 'sloppy joes' listed as an
> item. Obviously, every USian knows what these are/this is, but this
> Brit doesn't have a clue - anyone care to enlighten me?
>
> Jo

My favorite recipe for Sloppy Joes...


* Exported from MasterCook *

Sloppy Joes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground meat
2 tb Unsalted butter
1/2 ea Medium onion, 1/4" dice
1/2 ea Green pepeper, 1/4" dice
1 ea Stalk celery, 1/4" dice
2 ts Chili powder, or to taste
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Mexican oregano
1 tb light brown sugar
1/2 c Chili sauce
1/2 c Catsup
1/2 ts Salt
Few grindings black pepper

Brown meat, breaking up large pieces. Drain in colander and reserve.
Melt butter and cook onion, green pepper, and celery until all are
transparent. Return meat to pan. Add remaining ingredients and
simmer, covered, for 15-20 minutes. May be frozen if desired.


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

"Darkginger" > wrote in
:

> I was meandering through an online menu (as you do) from Denny's Beer
> Barrel pub somewhere in PA, when I noticed 'sloppy joes' listed as an
> item. Obviously, every USian knows what these are/this is, but this
> Brit doesn't have a clue - anyone care to enlighten me?
>
> Jo

My favorite recipe for Sloppy Joes...


* Exported from MasterCook *

Sloppy Joes

Recipe By :
Serving Size : 8 Preparation Time :0:00
Categories : Sandwiches

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 lb Ground meat
2 tb Unsalted butter
1/2 ea Medium onion, 1/4" dice
1/2 ea Green pepeper, 1/4" dice
1 ea Stalk celery, 1/4" dice
2 ts Chili powder, or to taste
1/2 ts Ground cumin
1/2 ts Ground coriander
1/2 ts Mexican oregano
1 tb light brown sugar
1/2 c Chili sauce
1/2 c Catsup
1/2 ts Salt
Few grindings black pepper

Brown meat, breaking up large pieces. Drain in colander and reserve.
Melt butter and cook onion, green pepper, and celery until all are
transparent. Return meat to pan. Add remaining ingredients and
simmer, covered, for 15-20 minutes. May be frozen if desired.


--
Wayne in Phoenix

If there's a nit to pick, some nitwit will pick it.

On Thu, 29 Jul 2004 04:22:25 GMT, 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.
>
I see that you never ate at King Fong's in Omaha.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Thu, 29 Jul 2004 04:22:25 GMT, 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.
>
I see that you never ate at King Fong's in Omaha.


modom

"Dallas is a rich man with a death wish in his eyes."
-- Jimmie Dale Gilmore

On Wed, 28 Jul 2004 23:44:29 -0500, Michael Odom
> wrote:

> I see that you never ate at King Fong's in Omaha.


Nor have I been to Omaha.


Practice safe eating - always use condiments

On Wed, 28 Jul 2004 23:44:29 -0500, Michael Odom
> wrote:

> I see that you never ate at King Fong's in Omaha.


Nor have I been to Omaha.


Practice safe eating - always use condiments

"Dimitri" > wrote in message
. ..
>
> Actually not. It was named after a Bar in Key West.
>
> "It was Hemingway, a favorite patron of Russell's bar from the start, who
> encouraged its name change to Sloppy Joe's. The new name was adopted from
> Jose Garcia Rio Havana club selling liquor and iced seafood. Because the
> floor was always wet with melted ice, his patrons taunted this Spanish Joe
> with running a sloppy place... and the name stuck."
>
> Dimitri
>

Ahh....memories! I stumbled thru Sloppy Joe's once (or twice) and grabbed a
drink or two on my way to Margaritaville & others on Duval St.

At least I think I did . . .

Van

Key West Rocks

"Dimitri" > wrote in message
. ..
>
> Actually not. It was named after a Bar in Key West.
>
> "It was Hemingway, a favorite patron of Russell's bar from the start, who
> encouraged its name change to Sloppy Joe's. The new name was adopted from
> Jose Garcia Rio Havana club selling liquor and iced seafood. Because the
> floor was always wet with melted ice, his patrons taunted this Spanish Joe
> with running a sloppy place... and the name stuck."
>
> Dimitri
>

Ahh....memories! I stumbled thru Sloppy Joe's once (or twice) and grabbed a
drink or two on my way to Margaritaville & others on Duval St.

At least I think I did . . .

Van

Key West Rocks

>sf nobody
>
>>penmart01wrote:
>>
>> 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.

Then you haven't been paying attention, "American Chop Suey" has been posted
here before, a few times, even I posted about it from time to time. It's a
legitimate recipe, check the net, you'll find lots.

http://www.cooks.com/rec/search/0,1-...p_suey,FF.html

The Chung King Chop Suey, isn't Chinese, it's an American creation, but it's
not "American Chop Suey".

chop suey [chop SOO-ee]
Thought to date back at least to the mid-19th century, this Chinese-American
dish includes small pieces of meat (usually chicken) or shrimp, mushrooms, bean
sprouts, water chestnuts, bamboo shoots and onions. These ingredients are
cooked together and served over rice. Chop suey doesn't exist as a dish in
China.

© Copyright Barron's Educational Services, Inc. 1995
based on THE FOOD LOVER'S COMPANION, 2nd edition, by Sharon Tyler Herbst.

---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

Michael Odom wrote:

> On Thu, 29 Jul 2004 04:22:25 GMT, 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.
> >
> I see that you never ate at King Fong's in Omaha.
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

Ah, but King Fong's had the best egg fu yung. I've not thought of Omaha in a long time
- nice memories of King Kong's (that's what we called it).
Edrena

Michael Odom wrote:

> On Thu, 29 Jul 2004 04:22:25 GMT, 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.
> >
> I see that you never ate at King Fong's in Omaha.
>
> modom
>
> "Dallas is a rich man with a death wish in his eyes."
> -- Jimmie Dale Gilmore

Ah, but King Fong's had the best egg fu yung. I've not thought of Omaha in a long time
- nice memories of King Kong's (that's what we called it).
Edrena

Darkginger wrote:
>
> Thanks to all re the explanation of sloppy joes - from what I've read, if I
> made a spaghetti meat sauce, and poured it into a sandwich, I'd have a
> sloppy joe - is this right? Can't say it's very appealling, but one day when
> I'm drunk - who knows?

Actually, none of the sloppy joes I've ever had had
a sauce that tasted like spaghetti sauce. It was always
more like a barbeque sauce, but a little different.
I just go ahead and use my favorite bbq sauce to make
them nowadays.

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?

Darkginger wrote:
>
> Thanks to all re the explanation of sloppy joes - from what I've read, if I
> made a spaghetti meat sauce, and poured it into a sandwich, I'd have a
> sloppy joe - is this right? Can't say it's very appealling, but one day when
> I'm drunk - who knows?

Actually, none of the sloppy joes I've ever had had
a sauce that tasted like spaghetti sauce. It was always
more like a barbeque sauce, but a little different.
I just go ahead and use my favorite bbq sauce to make
them nowadays.

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?

Darkginger wrote:
>
> Thanks to all re the explanation of sloppy joes - from what I've read, if I
> made a spaghetti meat sauce, and poured it into a sandwich, I'd have a
> sloppy joe - is this right? Can't say it's very appealling, but one day when
> I'm drunk - who knows?

Actually, none of the sloppy joes I've ever had had
a sauce that tasted like spaghetti sauce. It was always
more like a barbeque sauce, but a little different.
I just go ahead and use my favorite bbq sauce to make
them nowadays.

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?

"K. Reece" wrote:
>
> "Kate Connally" > wrote in message
> ...
> > notbob wrote:
> > >
> > > On 2004-07-28, Frank Mancuso > wrote:
> > >
> > > > to eat, hence the name, SLoppy Joe. It was always runnig down one's
> arms.
> > >
> > > LOL!....
> > >
> > > You're not supposed to pick it up. It's an open face sandwich. heh
> heh...
> >
> > No, it's not. Never ever seen or heard of anyone eating them
> > as open-faced sandwiches. The best part is the mess.
> >
> > Kate
>
> When my husband eats a sloppy joe it's an open faced sandwich. Now you've
> heard of someone eating them as open faced sandwiches. So yes, it can be an
> open faced sandwich.

Well, I guess one can do anything one likes with one's
sloppy joes but I don't believe they were originally
intended to be open-faced sandwiches.
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?

"K. Reece" wrote:
>
> "Kate Connally" > wrote in message
> ...
> > notbob wrote:
> > >
> > > On 2004-07-28, Frank Mancuso > wrote:
> > >
> > > > to eat, hence the name, SLoppy Joe. It was always runnig down one's
> arms.
> > >
> > > LOL!....
> > >
> > > You're not supposed to pick it up. It's an open face sandwich. heh
> heh...
> >
> > No, it's not. Never ever seen or heard of anyone eating them
> > as open-faced sandwiches. The best part is the mess.
> >
> > Kate
>
> When my husband eats a sloppy joe it's an open faced sandwich. Now you've
> heard of someone eating them as open faced sandwiches. So yes, it can be an
> open faced sandwich.

Well, I guess one can do anything one likes with one's
sloppy joes but I don't believe they were originally
intended to be open-faced sandwiches.
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?

kilikini wrote:
>
> "Darkginger" > wrote in message
> ...
> > Thanks to all re the explanation of sloppy joes - from what I've read, if
> I
> > made a spaghetti meat sauce, and poured it into a sandwich, I'd have a
> > sloppy joe - is this right? Can't say it's very appealling, but one day
> when
> > I'm drunk - who knows?
> >
> > Jo
> >
> >
> > ---
> > Outgoing mail is certified Virus Free.
> > Checked by AVG anti-virus system (http://www.grisoft.com).
> > Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04
> >
> >
>
> In all honesty, I think the best thing about growing up and becoming an
> adult able to cook for myself was no more meatloaf OR sloppy joes! Horrid,
> horrid food. UGH. My mom would make me sit and sit and sit at the table
> until I ate that stuff. It was a battle of wills.

Well, there's good meatloaf and bad meatloaf. Most of it's
bad so I usually avoid any that's made by someone else.
My aunt uses Ann Landers' (the advice columnist) recipe that
was published in the paper once. It's an excellent recipe.
I use that one and love it. However most other meatloaf
ranges from bad to worst.

As for sloppy joes, I guess it depends on how they're
made. I've always liked them, although some are better than
others. I make them with bbq sauce when I make them myself
and they're even better that way. Damn, now I'm hungry for
sloppy joes!

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?

kilikini wrote:
>
> "Darkginger" > wrote in message
> ...
> > Thanks to all re the explanation of sloppy joes - from what I've read, if
> I
> > made a spaghetti meat sauce, and poured it into a sandwich, I'd have a
> > sloppy joe - is this right? Can't say it's very appealling, but one day
> when
> > I'm drunk - who knows?
> >
> > Jo
> >
> >
> > ---
> > Outgoing mail is certified Virus Free.
> > Checked by AVG anti-virus system (http://www.grisoft.com).
> > Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04
> >
> >
>
> In all honesty, I think the best thing about growing up and becoming an
> adult able to cook for myself was no more meatloaf OR sloppy joes! Horrid,
> horrid food. UGH. My mom would make me sit and sit and sit at the table
> until I ate that stuff. It was a battle of wills.

Well, there's good meatloaf and bad meatloaf. Most of it's
bad so I usually avoid any that's made by someone else.
My aunt uses Ann Landers' (the advice columnist) recipe that
was published in the paper once. It's an excellent recipe.
I use that one and love it. However most other meatloaf
ranges from bad to worst.

As for sloppy joes, I guess it depends on how they're
made. I've always liked them, although some are better than
others. I make them with bbq sauce when I make them myself
and they're even better that way. Damn, now I'm hungry for
sloppy joes!

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?

kilikini wrote:
>
> "Darkginger" > wrote in message
> ...
> > Thanks to all re the explanation of sloppy joes - from what I've read, if
> I
> > made a spaghetti meat sauce, and poured it into a sandwich, I'd have a
> > sloppy joe - is this right? Can't say it's very appealling, but one day
> when
> > I'm drunk - who knows?
> >
> > Jo
> >
> >
> > ---
> > Outgoing mail is certified Virus Free.
> > Checked by AVG anti-virus system (http://www.grisoft.com).
> > Version: 6.0.722 / Virus Database: 478 - Release Date: 18/07/04
> >
> >
>
> In all honesty, I think the best thing about growing up and becoming an
> adult able to cook for myself was no more meatloaf OR sloppy joes! Horrid,
> horrid food. UGH. My mom would make me sit and sit and sit at the table
> until I ate that stuff. It was a battle of wills.

Well, there's good meatloaf and bad meatloaf. Most of it's
bad so I usually avoid any that's made by someone else.
My aunt uses Ann Landers' (the advice columnist) recipe that
was published in the paper once. It's an excellent recipe.
I use that one and love it. However most other meatloaf
ranges from bad to worst.

As for sloppy joes, I guess it depends on how they're
made. I've always liked them, although some are better than
others. I make them with bbq sauce when I make them myself
and they're even better that way. Damn, now I'm hungry for
sloppy joes!

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?

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?

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?

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?

Wayne wrote:
>
> "Darkginger" > wrote in
> :
>
> > I was meandering through an online menu (as you do) from Denny's Beer
> > Barrel pub somewhere in PA, when I noticed 'sloppy joes' listed as an
> > item. Obviously, every USian knows what these are/this is, but this
> > Brit doesn't have a clue - anyone care to enlighten me?
> >
> > Jo
>
> My favorite recipe for Sloppy Joes...
>
>
> * Exported from MasterCook *
>
> Sloppy Joes
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories : Sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Ground meat
> 2 tb Unsalted butter
> 1/2 ea Medium onion, 1/4" dice
> 1/2 ea Green pepeper, 1/4" dice
> 1 ea Stalk celery, 1/4" dice
> 2 ts Chili powder, or to taste
> 1/2 ts Ground cumin
> 1/2 ts Ground coriander
> 1/2 ts Mexican oregano
> 1 tb light brown sugar
> 1/2 c Chili sauce
> 1/2 c Catsup
> 1/2 ts Salt
> Few grindings black pepper
>
> Brown meat, breaking up large pieces. Drain in colander and reserve.
> Melt butter and cook onion, green pepper, and celery until all are
> transparent. Return meat to pan. Add remaining ingredients and
> simmer, covered, for 15-20 minutes. May be frozen if desired.

This is much more like the sloppy joes I'm familiar with.
Closer to a bbq sauce than spaghetti sauce. Totally different
seasonings.

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?

Wayne wrote:
>
> "Darkginger" > wrote in
> :
>
> > I was meandering through an online menu (as you do) from Denny's Beer
> > Barrel pub somewhere in PA, when I noticed 'sloppy joes' listed as an
> > item. Obviously, every USian knows what these are/this is, but this
> > Brit doesn't have a clue - anyone care to enlighten me?
> >
> > Jo
>
> My favorite recipe for Sloppy Joes...
>
>
> * Exported from MasterCook *
>
> Sloppy Joes
>
> Recipe By :
> Serving Size : 8 Preparation Time :0:00
> Categories : Sandwiches
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 1 lb Ground meat
> 2 tb Unsalted butter
> 1/2 ea Medium onion, 1/4" dice
> 1/2 ea Green pepeper, 1/4" dice
> 1 ea Stalk celery, 1/4" dice
> 2 ts Chili powder, or to taste
> 1/2 ts Ground cumin
> 1/2 ts Ground coriander
> 1/2 ts Mexican oregano
> 1 tb light brown sugar
> 1/2 c Chili sauce
> 1/2 c Catsup
> 1/2 ts Salt
> Few grindings black pepper
>
> Brown meat, breaking up large pieces. Drain in colander and reserve.
> Melt butter and cook onion, green pepper, and celery until all are
> transparent. Return meat to pan. Add remaining ingredients and
> simmer, covered, for 15-20 minutes. May be frozen if desired.

This is much more like the sloppy joes I'm familiar with.
Closer to a bbq sauce than spaghetti sauce. Totally different
seasonings.

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?

"Kate Connally" > wrote in message
...
>
> 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.
>

In (waaay) upstate New York where I and my wife grew up, that dish was
called goulash -- even though it bears absolutely no resemblance to the
paprika-laden Hungarian stew. I have never heard of it being called
American chop suey until we moved to Massachusetts. We still call it
goulash - blame it on upbringing. :-)

MikeC

"Kate Connally" > wrote in message
...
>
> 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.
>

In (waaay) upstate New York where I and my wife grew up, that dish was
called goulash -- even though it bears absolutely no resemblance to the
paprika-laden Hungarian stew. I have never heard of it being called
American chop suey until we moved to Massachusetts. We still call it
goulash - blame it on upbringing. :-)

MikeC

Kate Connally > wrote:

> 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.

Sort of. At least according to a show I saw on The History
Channel (or maybe Food TV) about the influence of the
Chinese on the American West. It seems that Chop Suey was
invented by Chinese restaurants in the San Francisco area
when they ran low on ingredients for their regular dishes.
Seems they had not anticipated a large demand from non-Chinese
customers. Anyway, Chop Suey was a sort of half-English-half-Chinese
term invented to describe leftovers cooked up with whatever
new ingredients were on hand. They had a bunch of hungry
railroad workers and whatnot asking for food, and being
in business they met the demand as best they could. Turned
out the non-Chinese *liked* it, and came back asking for
more of the same.

> 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.

Never heard of "American" chop suey, but from the description
it sound like the same sort of concept. Stretch the
ingredients you have to meet the needs of a hungry crowd.

Bill Ranck
Blacksburg, Va.

Kate Connally > wrote:

> 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.

Sort of. At least according to a show I saw on The History
Channel (or maybe Food TV) about the influence of the
Chinese on the American West. It seems that Chop Suey was
invented by Chinese restaurants in the San Francisco area
when they ran low on ingredients for their regular dishes.
Seems they had not anticipated a large demand from non-Chinese
customers. Anyway, Chop Suey was a sort of half-English-half-Chinese
term invented to describe leftovers cooked up with whatever
new ingredients were on hand. They had a bunch of hungry
railroad workers and whatnot asking for food, and being
in business they met the demand as best they could. Turned
out the non-Chinese *liked* it, and came back asking for
more of the same.

> 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.

Never heard of "American" chop suey, but from the description
it sound like the same sort of concept. Stretch the
ingredients you have to meet the needs of a hungry crowd.

Bill Ranck
Blacksburg, Va.

"Mike Carvin" > wrote in news:ceb7qj$p8a$1
@transfer.stratus.com:


> In (waaay) upstate New York where I and my wife grew up, that dish was
> called goulash -- even though it bears absolutely no resemblance to the
> paprika-laden Hungarian stew. I have never heard of it being called
> American chop suey until we moved to Massachusetts. We still call it
> goulash - blame it on upbringing. :-)
>
> MikeC
>
>

In our house (So Cal) growing up, Mom called it Annie Soup. I always
figured the red curls (macaroni and tomato juice) was where it got the
name. Still an occasional comfort food with some Yankee Cornbread.

Jason

"Mike Carvin" > wrote in news:ceb7qj$p8a$1
@transfer.stratus.com:


> In (waaay) upstate New York where I and my wife grew up, that dish was
> called goulash -- even though it bears absolutely no resemblance to the
> paprika-laden Hungarian stew. I have never heard of it being called
> American chop suey until we moved to Massachusetts. We still call it
> goulash - blame it on upbringing. :-)
>
> MikeC
>
>

In our house (So Cal) growing up, Mom called it Annie Soup. I always
figured the red curls (macaroni and tomato juice) was where it got the
name. Still an occasional comfort food with some Yankee Cornbread.

Jason

>In (waaay) upstate New York where I and my wife grew up, that dish was
>called goulash -- even though it bears absolutely no resemblance to the
>paprika-laden Hungarian stew. I have never heard of it being called
>American chop suey until we moved to Massachusetts. We still call it
>goulash - blame it on upbringing. :-)
>
>MikeC

I'm from the South and we always called it goulash too. My mom's had ground
beef, tomato sauce and/or tomatoes, macaroni, and chili powder. So it was
basically chili mac.

>In (waaay) upstate New York where I and my wife grew up, that dish was
>called goulash -- even though it bears absolutely no resemblance to the
>paprika-laden Hungarian stew. I have never heard of it being called
>American chop suey until we moved to Massachusetts. We still call it
>goulash - blame it on upbringing. :-)
>
>MikeC

I'm from the South and we always called it goulash too. My mom's had ground
beef, tomato sauce and/or tomatoes, macaroni, and chili powder. So it was
basically chili mac.

A shot rang out! And ospam (DJS0302) said:
>"Mike Carvin" > said:
>> "Kate Connally" > wrote in message
>> ...

>> > 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.

I'm with Kate -- the only version of chop suey I knew of was the
one created by Chinese folks who immigranted to the U.S. That is,
until I started reading RFC.

> >In (waaay) upstate New York where I and my wife grew up, that dish was
> >called goulash -- even though it bears absolutely no resemblance to the
> >paprika-laden Hungarian stew. I have never heard of it being called
> >American chop suey until we moved to Massachusetts. We still call it
> >goulash - blame it on upbringing. :-)

> I'm from the South and we always called it goulash too. My mom's had ground
> beef, tomato sauce and/or tomatoes, macaroni, and chili powder. So it was
> basically chili mac.

My Mid-Western grandmother made a similar dish (hers included onions
and had ketchup instead of tomato sauce) and called it "slumgullion".
I've never been able to make it as tasty as hers though -- probably
a nostalgia thing... :-)


--
J.J. in WA ~ mom, vid gamer, novice cook ~
"I rule you!" - Travis of the Cosmos, ATHF
(COLD to HOT for e-mail)