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I think this is Navy Spam Soup.

* makes a face*

Barb

Barbtail wrote:
> I think this is Navy Spam Soup.

Ya think? And from a google.com address, too! ;-)

>
> * makes a face*

:-(

>
> Barb

On Fri, 19 Nov 2004 19:10:00 -0500, " BOB" > wrote:

> Barbtail wrote:
> > I think this is Navy Spam Soup.
>
> Ya think? And from a google.com address, too! ;-)
>
It had to happen sooner or later. People actually SELL and
others buy google "invitations"... it's a very odd concept,
but my thoughts turn to SPAM every time I see a gmail
invitation being offered for sale.

sf
Practice safe eating - always use condiments

sf > wrote in
:

> On Fri, 19 Nov 2004 19:10:00 -0500, " BOB" > wrote:
>
>> Barbtail wrote:
>> > I think this is Navy Spam Soup.
>>
>> Ya think? And from a google.com address, too! ;-)
>>
> It had to happen sooner or later. People actually SELL and
> others buy google "invitations"... it's a very odd concept,
> but my thoughts turn to SPAM every time I see a gmail
> invitation being offered for sale.
>
> sf
> Practice safe eating - always use condiments
>

Oh hell, and I thought I was going to get navy bean soup My newsreader
has not been well. I had to tweak all the settings and my ISP changed their
servers. I don't know when I was last online. I know it was with the cat.
Thank Gawd she is fast asleep in her favorite spot. She wears me out
sometimes.

Michael

Dog3 wrote:

> I know it was with the cat.
> Thank Gawd she is fast asleep in her favorite spot. She wears me out
> sometimes.


Now Michael, your pussy shouldn't wear you out* ;---p

--
Best
Greg "*or should it...???"

Dog3 wrote:

> I know it was with the cat.
> Thank Gawd she is fast asleep in her favorite spot. She wears me out
> sometimes.


Now Michael, your pussy shouldn't wear you out* ;---p

--
Best
Greg "*or should it...???"

> "Gregory Morrow" > wrote
> in ink.net:

> > Hey Michael I was reading a discussion on some food discussion board
> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
> > an egg foo yung patty is served on white bread with gravy.

Egg foo young is one of those dishes that is is made a zillion ways, and
the way you got used to it, your first event, is the *right* way, and
you live on your life in disappointment at what is currently available.
blacksalt

kalanamak > wrote in :

>
>> "Gregory Morrow" > wrote
>> in ink.net:
>
>> > Hey Michael I was reading a discussion on some food discussion board
>> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
>> > an egg foo yung patty is served on white bread with gravy.
>
> Egg foo young is one of those dishes that is is made a zillion ways, and
> the way you got used to it, your first event, is the *right* way, and
> you live on your life in disappointment at what is currently available.

You are SO right! Most of my life I was used to having egg foo yung
prepared as patties with a gravy served on it, the specific ingredients to
each type of egg foo yung incorporated into the patty. When I moved to AZ
I found it impossible to find and hated every version I tried. In most
versions the patty was made of just the basic ingredients, the main
"titled" ingredients were stirfried, sauced, and pour over the top. I have
never gotten used to this and it will always remain a disapointment. Just
recently I found two restaurants that prepare it the way I was accustomed
to having it in the past.



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

kalanamak > wrote in :

>
>> "Gregory Morrow" > wrote
>> in ink.net:
>
>> > Hey Michael I was reading a discussion on some food discussion board
>> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
>> > an egg foo yung patty is served on white bread with gravy.
>
> Egg foo young is one of those dishes that is is made a zillion ways, and
> the way you got used to it, your first event, is the *right* way, and
> you live on your life in disappointment at what is currently available.

You are SO right! Most of my life I was used to having egg foo yung
prepared as patties with a gravy served on it, the specific ingredients to
each type of egg foo yung incorporated into the patty. When I moved to AZ
I found it impossible to find and hated every version I tried. In most
versions the patty was made of just the basic ingredients, the main
"titled" ingredients were stirfried, sauced, and pour over the top. I have
never gotten used to this and it will always remain a disapointment. Just
recently I found two restaurants that prepare it the way I was accustomed
to having it in the past.



--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On 2004-11-22, Wayne Boatwright > wrote:

> never gotten used to this and it will always remain a disapointment. Just
> recently I found two restaurants that prepare it the way I was accustomed
> to having it in the past.

I feel your pain. But, never say never. Just because you love one
particular recipe, never close yourself off to the opportunity to experience
a variation you may discover you like better.

nb

On 2004-11-22, Wayne Boatwright > wrote:

> never gotten used to this and it will always remain a disapointment. Just
> recently I found two restaurants that prepare it the way I was accustomed
> to having it in the past.

I feel your pain. But, never say never. Just because you love one
particular recipe, never close yourself off to the opportunity to experience
a variation you may discover you like better.

nb

Dog3 wrote:

> "Gregory Morrow" > wrote
> in ink.net:
> > Hey Michael I was reading a discussion on some food discussion board
> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
> > an egg foo yung patty is served on white bread with gravy. I've never
> > heard of this delicacy, have you? Toasted ravioli, Imo's pizza with
> > Provel cheese, etc. are familiar to me, but this is a new one on me...
> >
> > [I'll post the URL of the discussion later, I'm too lazy to search it
> > out now...]
> >
> > BTW have you been to the Soulard Market lately? It should be starting
> > to look pretty festive for the holidays (I bet they have a nice bunch
> > of live turkeys and other fowl, too)...it's my fave time of year to
> > visit there...
> >
>
> I have done zip. I do not know what is going on at the markHeet. I'm not
> sure what the egg foo young thing is. Heck, I'd like to know.
>


FWIW here ya go (actually the egg foo yung sammich sounds pretty good):


http://www.lthforum.com/bb/viewtopic...24af1 d3dad95

"Classic roadfood stuff to be found in St. Louis:

Ted Drewes home of the Concrete, which is a milkshake type concoction which
is so thick it is presented upside down and nothing moves.

Fried Ravioli - local lore suggests they were about to be raided and needed
a quick meal. So rather than boil their ravioli, they were tossed into a
deep fat fryer for speed. Served with marinara sauce for dipping.

Egg Foo Young Sandwiches, I cannot recall the local name, it is a chinese
omelette with gravy between two pieces of wonder bread. A very regional
speciality.

.............


The egg foo yung sandwich was featured in Sandwiches That You Will Like.It
was on PBS either WTTW or WYCC.Holly of hollyeats was on it I believe.

................


OK, the egg foo young sandwich is called a "St. Paul Sandwich," and it joins
Springfield style cashew chicken in the pantheon of dubious Missouri-Chinese
specialties.

..................


That show called it the "St Paul" sandwich, a speciality of St Louis
available at
several chinese spots supposedly. Apparently consists of egg foo young
on Wonder bread, with lettuce, tomato, mayo etc. The restaurant they got
it at was the "Kim Van" at 2609 Gravois Avenue.

...............


Alittle late, but I've been to St. Louis often enough to want to give my 2
cents:

-It took awhile for this Chicago deep dish girl to get into it, but Imo's
pizza is actually a nice break for a regional type of pizza. The provel
cheese makes it.

-Mekong on South Grand has excellent Vietnamese, as well as a lounge/club
upstairs. The owner, Tai, is usually there and very nice.

-Toasted ravioli... you can get it anywhere, and you pretty much can't go
wrong, but it's nice to find a place that does a vegetarian one. Cicero's in
U City (the Loop?) does some good ones.

-Of course, the St. Paul Sandwich. All's I gotta say is, don't knock it 'til
you try it. You can go to any local hole in the wall "Chinamen's" (which is
how the yokels refer to the establishments) and get a super tasty, deep
fried, Egg Foo Young patty on white bread, with mayo, lettuce and tomato for
under $2.00 (even for shrimp!). Excellent while drunk, or returning from an
excursion to Pop's E. STL's 24-hour bar. Don't get it with the gravy, as
that just makes it too soggy to eat happily. Enjoy the crunch."

</>

Dog3 wrote:

> "Gregory Morrow" > wrote
> in ink.net:
> > Hey Michael I was reading a discussion on some food discussion board
> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
> > an egg foo yung patty is served on white bread with gravy. I've never
> > heard of this delicacy, have you? Toasted ravioli, Imo's pizza with
> > Provel cheese, etc. are familiar to me, but this is a new one on me...
> >
> > [I'll post the URL of the discussion later, I'm too lazy to search it
> > out now...]
> >
> > BTW have you been to the Soulard Market lately? It should be starting
> > to look pretty festive for the holidays (I bet they have a nice bunch
> > of live turkeys and other fowl, too)...it's my fave time of year to
> > visit there...
> >
>
> I have done zip. I do not know what is going on at the markHeet. I'm not
> sure what the egg foo young thing is. Heck, I'd like to know.
>


FWIW here ya go (actually the egg foo yung sammich sounds pretty good):


http://www.lthforum.com/bb/viewtopic...24af1 d3dad95

"Classic roadfood stuff to be found in St. Louis:

Ted Drewes home of the Concrete, which is a milkshake type concoction which
is so thick it is presented upside down and nothing moves.

Fried Ravioli - local lore suggests they were about to be raided and needed
a quick meal. So rather than boil their ravioli, they were tossed into a
deep fat fryer for speed. Served with marinara sauce for dipping.

Egg Foo Young Sandwiches, I cannot recall the local name, it is a chinese
omelette with gravy between two pieces of wonder bread. A very regional
speciality.

.............


The egg foo yung sandwich was featured in Sandwiches That You Will Like.It
was on PBS either WTTW or WYCC.Holly of hollyeats was on it I believe.

................


OK, the egg foo young sandwich is called a "St. Paul Sandwich," and it joins
Springfield style cashew chicken in the pantheon of dubious Missouri-Chinese
specialties.

..................


That show called it the "St Paul" sandwich, a speciality of St Louis
available at
several chinese spots supposedly. Apparently consists of egg foo young
on Wonder bread, with lettuce, tomato, mayo etc. The restaurant they got
it at was the "Kim Van" at 2609 Gravois Avenue.

...............


Alittle late, but I've been to St. Louis often enough to want to give my 2
cents:

-It took awhile for this Chicago deep dish girl to get into it, but Imo's
pizza is actually a nice break for a regional type of pizza. The provel
cheese makes it.

-Mekong on South Grand has excellent Vietnamese, as well as a lounge/club
upstairs. The owner, Tai, is usually there and very nice.

-Toasted ravioli... you can get it anywhere, and you pretty much can't go
wrong, but it's nice to find a place that does a vegetarian one. Cicero's in
U City (the Loop?) does some good ones.

-Of course, the St. Paul Sandwich. All's I gotta say is, don't knock it 'til
you try it. You can go to any local hole in the wall "Chinamen's" (which is
how the yokels refer to the establishments) and get a super tasty, deep
fried, Egg Foo Young patty on white bread, with mayo, lettuce and tomato for
under $2.00 (even for shrimp!). Excellent while drunk, or returning from an
excursion to Pop's E. STL's 24-hour bar. Don't get it with the gravy, as
that just makes it too soggy to eat happily. Enjoy the crunch."

</>

Dog3 wrote:

> "Gregory Morrow" > wrote
> in ink.net:
> > Hey Michael I was reading a discussion on some food discussion board
> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
> > an egg foo yung patty is served on white bread with gravy. I've never
> > heard of this delicacy, have you? Toasted ravioli, Imo's pizza with
> > Provel cheese, etc. are familiar to me, but this is a new one on me...
> >
> > [I'll post the URL of the discussion later, I'm too lazy to search it
> > out now...]
> >
> > BTW have you been to the Soulard Market lately? It should be starting
> > to look pretty festive for the holidays (I bet they have a nice bunch
> > of live turkeys and other fowl, too)...it's my fave time of year to
> > visit there...
> >
>
> I have done zip. I do not know what is going on at the markHeet. I'm not
> sure what the egg foo young thing is. Heck, I'd like to know.
>


FWIW here ya go (actually the egg foo yung sammich sounds pretty good):


http://www.lthforum.com/bb/viewtopic...24af1 d3dad95

"Classic roadfood stuff to be found in St. Louis:

Ted Drewes home of the Concrete, which is a milkshake type concoction which
is so thick it is presented upside down and nothing moves.

Fried Ravioli - local lore suggests they were about to be raided and needed
a quick meal. So rather than boil their ravioli, they were tossed into a
deep fat fryer for speed. Served with marinara sauce for dipping.

Egg Foo Young Sandwiches, I cannot recall the local name, it is a chinese
omelette with gravy between two pieces of wonder bread. A very regional
speciality.

.............


The egg foo yung sandwich was featured in Sandwiches That You Will Like.It
was on PBS either WTTW or WYCC.Holly of hollyeats was on it I believe.

................


OK, the egg foo young sandwich is called a "St. Paul Sandwich," and it joins
Springfield style cashew chicken in the pantheon of dubious Missouri-Chinese
specialties.

..................


That show called it the "St Paul" sandwich, a speciality of St Louis
available at
several chinese spots supposedly. Apparently consists of egg foo young
on Wonder bread, with lettuce, tomato, mayo etc. The restaurant they got
it at was the "Kim Van" at 2609 Gravois Avenue.

...............


Alittle late, but I've been to St. Louis often enough to want to give my 2
cents:

-It took awhile for this Chicago deep dish girl to get into it, but Imo's
pizza is actually a nice break for a regional type of pizza. The provel
cheese makes it.

-Mekong on South Grand has excellent Vietnamese, as well as a lounge/club
upstairs. The owner, Tai, is usually there and very nice.

-Toasted ravioli... you can get it anywhere, and you pretty much can't go
wrong, but it's nice to find a place that does a vegetarian one. Cicero's in
U City (the Loop?) does some good ones.

-Of course, the St. Paul Sandwich. All's I gotta say is, don't knock it 'til
you try it. You can go to any local hole in the wall "Chinamen's" (which is
how the yokels refer to the establishments) and get a super tasty, deep
fried, Egg Foo Young patty on white bread, with mayo, lettuce and tomato for
under $2.00 (even for shrimp!). Excellent while drunk, or returning from an
excursion to Pop's E. STL's 24-hour bar. Don't get it with the gravy, as
that just makes it too soggy to eat happily. Enjoy the crunch."

</>

notbob > wrote in news:zdgod.549308$mD.71905@attbi_s02:

> On 2004-11-22, Wayne Boatwright > wrote:
>
>> never gotten used to this and it will always remain a disapointment.
>> Just recently I found two restaurants that prepare it the way I was
>> accustomed to having it in the past.
>
> I feel your pain. But, never say never. Just because you love one
> particular recipe, never close yourself off to the opportunity to
> experience a variation you may discover you like better.
>
> nb

I do try to keep an open mind, and I have to admit that I've enjoyed some
variations that were really quite good and I would order them again. I've
also discovered some new dishes that I think are terrific. Still, for the
sake of nostalgic taste, I like to have that "traditional" egg fu yung every
so often.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

notbob > wrote in news:zdgod.549308$mD.71905@attbi_s02:

> On 2004-11-22, Wayne Boatwright > wrote:
>
>> never gotten used to this and it will always remain a disapointment.
>> Just recently I found two restaurants that prepare it the way I was
>> accustomed to having it in the past.
>
> I feel your pain. But, never say never. Just because you love one
> particular recipe, never close yourself off to the opportunity to
> experience a variation you may discover you like better.
>
> nb

I do try to keep an open mind, and I have to admit that I've enjoyed some
variations that were really quite good and I would order them again. I've
also discovered some new dishes that I think are terrific. Still, for the
sake of nostalgic taste, I like to have that "traditional" egg fu yung every
so often.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

notbob > wrote in news:zdgod.549308$mD.71905@attbi_s02:

> On 2004-11-22, Wayne Boatwright > wrote:
>
>> never gotten used to this and it will always remain a disapointment.
>> Just recently I found two restaurants that prepare it the way I was
>> accustomed to having it in the past.
>
> I feel your pain. But, never say never. Just because you love one
> particular recipe, never close yourself off to the opportunity to
> experience a variation you may discover you like better.
>
> nb

I do try to keep an open mind, and I have to admit that I've enjoyed some
variations that were really quite good and I would order them again. I've
also discovered some new dishes that I think are terrific. Still, for the
sake of nostalgic taste, I like to have that "traditional" egg fu yung every
so often.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

On 2004-11-22, Wayne Boatwright > wrote:

> sake of nostalgic taste......

I understand. You can never forget those childhood memories, the one's that
suddenly explode in your memory with the re-exposure to a long forgotten
aroma or taste. Those are the little things that make food such a delight.

nb

On 2004-11-22, Wayne Boatwright > wrote:

> sake of nostalgic taste......

I understand. You can never forget those childhood memories, the one's that
suddenly explode in your memory with the re-exposure to a long forgotten
aroma or taste. Those are the little things that make food such a delight.

nb

On 2004-11-22, Wayne Boatwright > wrote:

> sake of nostalgic taste......

I understand. You can never forget those childhood memories, the one's that
suddenly explode in your memory with the re-exposure to a long forgotten
aroma or taste. Those are the little things that make food such a delight.

nb

On 2004-11-22, Gregory Morrow > wrote:

> (actually the egg foo yung sammich sounds pretty good):

I agree. My only question is, what's a good starting point? I envision a
mayo on white with a garlic chile sauce. Any other suggestions?

nb

On 2004-11-22, Gregory Morrow > wrote:

> (actually the egg foo yung sammich sounds pretty good):

I agree. My only question is, what's a good starting point? I envision a
mayo on white with a garlic chile sauce. Any other suggestions?

nb

kalanamak > wrote in :

>
>> "Gregory Morrow" > wrote
>> in ink.net:
>
>> > Hey Michael I was reading a discussion on some food discussion board
>> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
>> > an egg foo yung patty is served on white bread with gravy.
>
> Egg foo young is one of those dishes that is is made a zillion ways, and
> the way you got used to it, your first event, is the *right* way, and
> you live on your life in disappointment at what is currently available.
> blacksalt
>

They do it here. I can't remember the name of the sandwich. I've never
had one of them. It's not one of my fave dishes anyway.

Michael

kalanamak > wrote in :

>
>> "Gregory Morrow" > wrote
>> in ink.net:
>
>> > Hey Michael I was reading a discussion on some food discussion board
>> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
>> > an egg foo yung patty is served on white bread with gravy.
>
> Egg foo young is one of those dishes that is is made a zillion ways, and
> the way you got used to it, your first event, is the *right* way, and
> you live on your life in disappointment at what is currently available.
> blacksalt
>

They do it here. I can't remember the name of the sandwich. I've never
had one of them. It's not one of my fave dishes anyway.

Michael

In article . net>,
says...
>
> Dog3 wrote:
>
>
>
> Hey Michael I was reading a discussion on some food discussion board about a
> St. Louis "specialty" - egg foo yung sandwiches. Apparently an egg foo yung
> patty is served on white bread with gravy. I've never heard of this
> delicacy, have you? Toasted ravioli, Imo's pizza with Provel cheese, etc.
> are familiar to me, but this is a new one on me...
>
> <SNIP>
>


It's called a St. Paul Sandwich. No one I've asked knows why it's
called that. Every Chinese take out place in the city has one on the
menu, several of them claim to be the inventor. They are all a little
different and but the usual ingredients a two slices of cheap white
bread, the egg foo young patty, gravy, mayo, lettuce, tomato and
sometimes pickles. It's usualy something you eat after the 3:00am bars
close. I could not imagine eating one if I could actually taste it.

--
Frank

On 2004-11-23, Frank > wrote:

>
> It's called a St. Paul Sandwich. No one I've asked knows why it's
> called that. Every Chinese take out place in the city has one on the
> menu, several of them claim to be the inventor. They are all a little
> different and but the usual ingredients a two slices of cheap white
> bread, the egg foo young patty, gravy, mayo, lettuce, tomato and
> sometimes pickles. It's usualy something you eat after the 3:00am bars
> close. I could not imagine eating one if I could actually taste it.

Hah! I knew it was on white bread. It just wouldn't work on Jewish Rye.

nb ...fixin' a pastrami on J Rye.

On 2004-11-23, Frank > wrote:

>
> It's called a St. Paul Sandwich. No one I've asked knows why it's
> called that. Every Chinese take out place in the city has one on the
> menu, several of them claim to be the inventor. They are all a little
> different and but the usual ingredients a two slices of cheap white
> bread, the egg foo young patty, gravy, mayo, lettuce, tomato and
> sometimes pickles. It's usualy something you eat after the 3:00am bars
> close. I could not imagine eating one if I could actually taste it.

Hah! I knew it was on white bread. It just wouldn't work on Jewish Rye.

nb ...fixin' a pastrami on J Rye.

>
> On 2004-11-23, Frank > wrote:
>
> >
> > It's called a St. Paul Sandwich. No one I've asked knows why it's
> > called that. Every Chinese take out place in the city has one on the
> > menu, several of them claim to be the inventor. They are all a little
> > different and but the usual ingredients a two slices of cheap white
> > bread, the egg foo young patty, gravy, mayo, lettuce, tomato and
> > sometimes pickles. It's usualy something you eat after the 3:00am bars
> > close. I could not imagine eating one if I could actually taste it.
>



I think I can match that. I grew up in S.E. Massachusetts
and in the 1950's every Chinese restuarant (all Cantonese)
served, among other things, "chow mein sandwiches" on
hamburger rolls. The first time I tasted Hunan and Szechuan,
I thought I'd died and gone to heaven.

gloria p

"kalanamak" > wrote in message
...
>
>> "Gregory Morrow" > wrote
>> in ink.net:
>
>> > Hey Michael I was reading a discussion on some food discussion board
>> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
>> > an egg foo yung patty is served on white bread with gravy.
>
> Egg foo young is one of those dishes that is is made a zillion ways, and
> the way you got used to it, your first event, is the *right* way, and
> you live on your life in disappointment at what is currently available.
> blacksalt

So true. It's the "wrong" gravy on egg foo yung that drives me nuts. It
should be a light brown, mild flavor, not dark and beefy tasting.

I'm intrigued by the sandwich notion. Since I like the stuff anyway, I'm
always happy over the fact that a typical restaurant size portion works out
to three big meals for me. This would probably stretch it to four <g>.

"kalanamak" > wrote in message
...
>
>> "Gregory Morrow" > wrote
>> in ink.net:
>
>> > Hey Michael I was reading a discussion on some food discussion board
>> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
>> > an egg foo yung patty is served on white bread with gravy.
>
> Egg foo young is one of those dishes that is is made a zillion ways, and
> the way you got used to it, your first event, is the *right* way, and
> you live on your life in disappointment at what is currently available.
> blacksalt

So true. It's the "wrong" gravy on egg foo yung that drives me nuts. It
should be a light brown, mild flavor, not dark and beefy tasting.

I'm intrigued by the sandwich notion. Since I like the stuff anyway, I'm
always happy over the fact that a typical restaurant size portion works out
to three big meals for me. This would probably stretch it to four <g>.

on a recent Pbs special on sandwiches, it is called a St. Paul's sandwich.
you can get at almost any chinese take out place in that area.

oe" > wrote in message
...
> "kalanamak" > wrote in message
> ...
> >
> >> "Gregory Morrow" > wrote
> >> in ink.net:
> >
> >> > Hey Michael I was reading a discussion on some food discussion board
> >> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
> >> > an egg foo yung patty is served on white bread with gravy.
> >
> > Egg foo young is one of those dishes that is is made a zillion ways, and
> > the way you got used to it, your first event, is the *right* way, and
> > you live on your life in disappointment at what is currently available.
> > blacksalt
>
> So true. It's the "wrong" gravy on egg foo yung that drives me nuts. It
> should be a light brown, mild flavor, not dark and beefy tasting.
>
> I'm intrigued by the sandwich notion. Since I like the stuff anyway, I'm
> always happy over the fact that a typical restaurant size portion works
out
> to three big meals for me. This would probably stretch it to four <g>.
>
>

on a recent Pbs special on sandwiches, it is called a St. Paul's sandwich.
you can get at almost any chinese take out place in that area.

oe" > wrote in message
...
> "kalanamak" > wrote in message
> ...
> >
> >> "Gregory Morrow" > wrote
> >> in ink.net:
> >
> >> > Hey Michael I was reading a discussion on some food discussion board
> >> > about a St. Louis "specialty" - egg foo yung sandwiches. Apparently
> >> > an egg foo yung patty is served on white bread with gravy.
> >
> > Egg foo young is one of those dishes that is is made a zillion ways, and
> > the way you got used to it, your first event, is the *right* way, and
> > you live on your life in disappointment at what is currently available.
> > blacksalt
>
> So true. It's the "wrong" gravy on egg foo yung that drives me nuts. It
> should be a light brown, mild flavor, not dark and beefy tasting.
>
> I'm intrigued by the sandwich notion. Since I like the stuff anyway, I'm
> always happy over the fact that a typical restaurant size portion works
out
> to three big meals for me. This would probably stretch it to four <g>.
>
>