Since moving from the Twin Cities to the boondoocks, I haven't once
seen Green Glop. The only "Asian" restaurants we have around here are
chain buffets, and non of them sell this stuff.

It's basically ground pork, chopped celery, and a snot-like substance
holding it all together. I'm sure that the background texture is
created with corn starch, but I'm wondering about any seasonings that
I might be missing. It can't be that hard to make. I just don't want
to skip an ingredient or two that turn out to be crucial, and waste
the ingredients that I *did* use.

I've really been jonesing for this stuff.

Anyone?

Peace,
Carol

Damsel in dis Dress wrote:
> Since moving from the Twin Cities to the boondoocks, I haven't once
> seen Green Glop. The only "Asian" restaurants we have around here are
> chain buffets, and non of them sell this stuff.
>
> It's basically ground pork, chopped celery, and a snot-like substance
> holding it all together. I'm sure that the background texture is
> created with corn starch, but I'm wondering about any seasonings that
> I might be missing. It can't be that hard to make. I just don't want
> to skip an ingredient or two that turn out to be crucial, and waste
> the ingredients that I *did* use.
>
> I've really been jonesing for this stuff.
>
> Anyone?
>
> Peace,
> Carol

i would think the goo is nothing more than chicken stock and corn starch
i think the green hue comes from all the celery
there's a cheapy bad buffet by work that we end up going to every once in a
while, they have little bins with the cheap chow mein, sticky rice and chow
mein noodles. When I'm jonesing for childhood bad food, I grab some.

La Choy makes a fairly good (bad) simulacrum of the restaurant stuff.

--
..:Heather:.
www.velvet-c.com
Step off, beyotches, I'm the roflpimp!

On Sun, 02 Apr 2006 18:21:19 -0600, Melba's Jammin'
> wrote:

>Arrowroot instead of cornstarch, a little 5-spice powder if you have it,
>and about 1/2 tbsp of molasses - a must.
>And it's NOT Green Glop Chow Mein!

That's what I've come to call it, because there are so many other
things called Chow Mein around here.

>It's Meen-a-soh-tah Mooshy Chow Mein.

That's Minna-SO-da to you, young lady!

>And I use sliced pork or chunked leftover chicken instead of ground
>pork. And sliced (1/3" thick) celery instead of chopped.

At Shangri-La, where I had my first job, they called that Chop Suey.

>And chopped
>onion. And chicken broth. And soy sauce. And mushrooms. And pea
>pods. And fresh bean sprouts stirred in at the end for about a minute.

That ain't Green Glop! It's way too fancy! Green Glop has no pea
pods or bean sprouts, silly! Sometimes, it has mushrooms, sometimes
red and green pepper. Sometimes, sawdust made out of chicken
sprinkled on top, but never pea pods or bean sprouts!

I'm trying to remember what that's called when they add the bell
peppers and mushrooms. ???????

I'm going to use this as a jumping-off point, though, and see what I
come up with. Is this purely a Twin Cities delicacy?

>Green Glop Harummphh!

Harummphh, your own self!

Peace,
Carol

On Sun, 02 Apr 2006 18:41:33 -0500, Damsel in dis Dress
> wrote:

>I'm trying to remember what that's called when they add the bell
>peppers and mushrooms. ???????

SUBGUM!

Damsel in dis Dress wrote:
> Since moving from the Twin Cities to the boondoocks, I haven't once
> seen Green Glop. [snip]
>
> It's basically ground pork, chopped celery, and a snot-like substance
> holding it all together. [snip]
>
> I've really been jonesing for this stuff.
>
Aren't you a day late posting this one? -aem

On 2 Apr 2006 17:02:46 -0700, "aem" > wrote:

>Damsel in dis Dress wrote:
>> Since moving from the Twin Cities to the boondoocks, I haven't once
>> seen Green Glop. [snip]
>>
>> It's basically ground pork, chopped celery, and a snot-like substance
>> holding it all together. [snip]
>>
>> I've really been jonesing for this stuff.
>>
>Aren't you a day late posting this one? -aem

This is real stuff. You serve it over chow mein noodles and rice.

Carol

In article >,
Damsel in dis Dress > wrote:

> Since moving from the Twin Cities to the boondoocks, I haven't once
> seen Green Glop. The only "Asian" restaurants we have around here are
> chain buffets, and non of them sell this stuff.
>
> It's basically ground pork, chopped celery, and a snot-like substance
> holding it all together. I'm sure that the background texture is
> created with corn starch, but I'm wondering about any seasonings that
> I might be missing. It can't be that hard to make. I just don't want
> to skip an ingredient or two that turn out to be crucial, and waste
> the ingredients that I *did* use.
>
> I've really been jonesing for this stuff.
>
> Anyone?
>
> Peace,
> Carol

Arrowroot instead of cornstarch, a little 5-spice powder if you have it,
and about 1/2 tbsp of molasses - a must.
And it's NOT Green Glop Chow Mein!
It's Meen-a-soh-tah Mooshy Chow Mein.
And I use sliced pork or chunked leftover chicken instead of ground
pork. And sliced (1/3" thick) celery instead of chopped. And chopped
onion. And chicken broth. And soy sauce. And mushrooms. And pea
pods. And fresh bean sprouts stirred in at the end for about a minute.
Green Glop Harummphh!
--
-Barb
<http://jamlady.eboard.com> Updated 3-30-2006 Enchiladas for Two

"If it's not worth doing to excess, it's not worth doing at all."

"aem" > wrote in message
oups.com...
>
> Damsel in dis Dress wrote:
>> Since moving from the Twin Cities to the boondoocks, I haven't once
>> seen Green Glop. [snip]
>>
>> It's basically ground pork, chopped celery, and a snot-like substance
>> holding it all together. [snip]
>>
>> I've really been jonesing for this stuff.
>>
> Aren't you a day late posting this one? -aem

Oh it is not an April Fool's day joke...she is referring to (less than
complimentarily) Minnesota Mushy Chow Mein.
Good stuff.
Nothing, and I do mean nothing, makes for an acceptable substitute when you have a
craving.

kimberly
>

Damsel in dis Dress > wrote in
:

> On 2 Apr 2006 17:02:46 -0700, "aem" > wrote:
>
>>Damsel in dis Dress wrote:
>>> Since moving from the Twin Cities to the boondoocks, I haven't once
>>> seen Green Glop. [snip]
>>>
>>> It's basically ground pork, chopped celery, and a snot-like substance
>>> holding it all together. [snip]
>>>
>>> I've really been jonesing for this stuff.
>>>
>>Aren't you a day late posting this one? -aem
>
> This is real stuff. You serve it over chow mein noodles and rice.
>
> Carol


I mix a can of split pea soup with a cup (dry) of cooked garlic/basil
rotini pasta to it.

It's really.... .... green!

Andy

"Damsel in dis Dress" > wrote in message
...
> Since moving from the Twin Cities to the boondoocks, I haven't once
> seen Green Glop. The only "Asian" restaurants we have around here are
> chain buffets, and non of them sell this stuff.
>
> It's basically ground pork, chopped celery, and a snot-like substance
> holding it all together. I'm sure that the background texture is
> created with corn starch, but I'm wondering about any seasonings that
> I might be missing. It can't be that hard to make. I just don't want
> to skip an ingredient or two that turn out to be crucial, and waste
> the ingredients that I *did* use.
>
> I've really been jonesing for this stuff.
>
> Anyone?
>
> Peace,
> Carol

It's funny that you posted this today Carol, because I was *just* on the phone with
my niece telling her how much I miss Minnie-soda Mushy chow mien, and in fact, I
e-mails David Fongs to ask for their recipe. I've tried to make it at home, but
something is just the tiniest bit off and it's irritating! So, if they respond, I'll
be happy to pass it along. The recipe I asked for is chicken subgum.

kimberly

Damsel in dis Dress wrote:
> On 2 Apr 2006 17:02:46 -0700, "aem" > wrote:
>
> >Damsel in dis Dress wrote:
> >> Since moving from the Twin Cities to the boondoocks, I haven't once
> >> seen Green Glop. [snip]
> >>
> >> It's basically ground pork, chopped celery, and a snot-like substance
> >> holding it all together. [snip]
> >>
> >> I've really been jonesing for this stuff.
> >>
> >Aren't you a day late posting this one? -aem
>
> This is real stuff. You serve it over chow mein noodles and rice.
>
Okay, I'll probably pay for this in bad karma someday but if I
absolutely had to put something together along the lines you describe
here's what I would do.

Mix 1 lb. ground pork (the fattiest you can find) with 1 TB soy sauce,
1 TB dry sherry, 1 garlic clove finely minced, 2 slices fresh ginger
finely minced (or use ground garlic and ginger), and 1/4 tsp white
pepper. Set aside for 15 minutes to 2 hours.

Peel (if necessary) and chop 4 stalks (or more) celery into 1/2 to
1-inch slices. Set aside.

Chop half an onion.

In a small saucepan, mix 3/4 cup chicken stock, 1/2 cup water, 1 TB
cornstarch, 1 tsp. soy sauce, 1/2 tsp brown sugar. Simmer until
thickened. Taste for salt. (This is an approximation of the fake
sauce old restaurants used to ladle over egg foo yung.)

Heat a heavy pan or wok and add 1 TB oil and the onion and celery.
Stirfry until veggies have begun to soften and have a little color.
Then add the pork. Keep the heat high and fry until it has all changed
color. Stir in the sauce, reduce heat and simmer until cooked. If
it's not snotty enough in consistency, add some cornstarch slurry.

The only addition I can think of that would fit the spirit of this dish
would be canned sliced mushrooms, which you could add at any point.


I ain't signing this one.

On Sun, 02 Apr 2006 19:24:57 -0500, Andy <q> wrote:

>I mix a can of split pea soup with a cup (dry) of cooked garlic/basil
>rotini pasta to it.
>
>It's really.... .... green!

<Damsel takes a big spoonful of Andy's Glop and flips it at him,
hitting him square in the belly button>

That'll show 'im!
Carol

On Sun, 2 Apr 2006 17:43:21 -0700, "Nexis" > wrote:

>It's funny that you posted this today Carol, because I was *just* on the phone with
>my niece telling her how much I miss Minnie-soda Mushy chow mien, and in fact, I
>e-mails David Fongs to ask for their recipe. I've tried to make it at home, but
>something is just the tiniest bit off and it's irritating! So, if they respond, I'll
>be happy to pass it along. The recipe I asked for is chicken subgum.

Bless your little heart, Kimberly. I don't even like that stuff all
that much, but sometimes, you just have to have it!

RFC is the only place I've ever heard it referred to as Minnesota
Mushy Chow Mein. It's just always been chow mein to me. The buffet
chains call all kinds of weird concoctions chow mein. I want the
green, gloppy stuff.

Peace,
Carol

On 2 Apr 2006 17:51:47 -0700, "aem" > wrote:

>
>Damsel in dis Dress wrote:
>> On 2 Apr 2006 17:02:46 -0700, "aem" > wrote:
>>
>> >Damsel in dis Dress wrote:
>> >> Since moving from the Twin Cities to the boondoocks, I haven't once
>> >> seen Green Glop. [snip]
>> >>
>> >> It's basically ground pork, chopped celery, and a snot-like substance
>> >> holding it all together. [snip]
>>
>Okay, I'll probably pay for this in bad karma someday but if I
>absolutely had to put something together along the lines you describe
>here's what I would do.
>
>Mix 1 lb. ground pork (the fattiest you can find) with 1 TB soy sauce,
>1 TB dry sherry, 1 garlic clove finely minced, 2 slices fresh ginger
>finely minced (or use ground garlic and ginger), and 1/4 tsp white
>pepper. Set aside for 15 minutes to 2 hours.

I don't think there's anything like sherry, ginger, or garlic in this
stuff. It's pretty bland.

>Peel (if necessary) and chop 4 stalks (or more) celery into 1/2 to
>1-inch slices. Set aside.
>
>Chop half an onion.

Sounding good.

>In a small saucepan, mix 3/4 cup chicken stock, 1/2 cup water, 1 TB
>cornstarch, 1 tsp. soy sauce, 1/2 tsp brown sugar. Simmer until
>thickened. Taste for salt. (This is an approximation of the fake
>sauce old restaurants used to ladle over egg foo yung.)

I'll ponder this.

>Heat a heavy pan or wok and add 1 TB oil and the onion and celery.
>Stirfry until veggies have begun to soften and have a little color.
>Then add the pork. Keep the heat high and fry until it has all changed
>color. Stir in the sauce, reduce heat and simmer until cooked. If
>it's not snotty enough in consistency, add some cornstarch slurry.

I know for sure that this stuff isn't stir-fried. I just remembered
what I used to call it. Celery stew. When I worked at the Chinese
restaurant, they had this stuff in big vats. When we had orders for
it, we just ladled a huge glob of it and plopped it (it plopped) into
a carton or onto a pile of noodles, depending on whether it was eat-in
or take-out.

>The only addition I can think of that would fit the spirit of this dish
>would be canned sliced mushrooms, which you could add at any point.

That's what they used, all right! But only if requested.

>I ain't signing this one.

But ..... WHY?

Peace,
Carol, grinning

On Sun, 02 Apr 2006 18:37:43 -0700, Dan Abel > wrote:

>In article >,
> Damsel in dis Dress > wrote:
>
>> That's what I've come to call it, because there are so many other
>> things called Chow Mein around here.
>
>Technically, "chow" means "fried" (usually stir fried) and "mein" means
>noodles. Thus, chow mein is fried noodles.

.... with green glop on them. <EG>

Peace,
Carol

Damsel in dis Dress wrote:
> Since moving from the Twin Cities to the boondoocks, I haven't once
> seen Green Glop. The only "Asian" restaurants we have around here are
> chain buffets, and non of them sell this stuff.
>
> It's basically ground pork, chopped celery, and a snot-like substance
> holding it all together. I'm sure that the background texture is
> created with corn starch, but I'm wondering about any seasonings that
> I might be missing. It can't be that hard to make. I just don't want
> to skip an ingredient or two that turn out to be crucial, and waste
> the ingredients that I *did* use.
>
> I've really been jonesing for this stuff.
>
> Anyone?
>
> Peace,
> Carol

What shape is it? ..do you have a pic of it? very curious.

"Dan Abel" > wrote in message
...
> In article >,
> Damsel in dis Dress > wrote:
>
>
>> That's what I've come to call it, because there are so many other
>> things called Chow Mein around here.
>
>
> Technically, "chow" means "fried" (usually stir fried) and "mein" means
> noodles. Thus, chow mein is fried noodles.
>

The fried noodles are served under the MMCM, along with rice.
And really the term is applied to a wide variety of dishes in various cities
throughout the country.

kimberly

"dee" > wrote in message
oups.com...
>
> Damsel in dis Dress wrote:
>> Since moving from the Twin Cities to the boondoocks, I haven't once
>> seen Green Glop. The only "Asian" restaurants we have around here are
>> chain buffets, and non of them sell this stuff.
>>
>> It's basically ground pork, chopped celery, and a snot-like substance
>> holding it all together. I'm sure that the background texture is
>> created with corn starch, but I'm wondering about any seasonings that
>> I might be missing. It can't be that hard to make. I just don't want
>> to skip an ingredient or two that turn out to be crucial, and waste
>> the ingredients that I *did* use.
>>
>> I've really been jonesing for this stuff.
>>
>> Anyone?
>>
>> Peace,
>> Carol
>
> What shape is it? ..do you have a pic of it? very curious.

It cracks me up...no one outside the Twin Cities knows what it is! lol

kimberly
>