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Old 02-15-2014, 10:34 PM   #41
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Could be, Mom and Dad were both from Wyoming and call it goulash...so it's not just a Southern thing, either.
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Old 02-15-2014, 10:34 PM   #42
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I wish some other left coast folks would show up here.

I was raised out here and I'd love to know if I'm the only one who never had American Chop Suey, Johnny Marzetti, or "not Hungarian goulash".

Regional food differences are fascinating in this vast country.

Interesting thread Z !
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Old 02-15-2014, 11:14 PM   #43
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I decided to do a quick Wiki search and found the following. There are specific differences among the three even though they are all variable.

American chop suey - Wikipedia, the free encyclopedia

Johnny Marzetti - Wikipedia, the free encyclopedia

American goulash - Wikipedia, the free encyclopedia

I would say Johnny Marzetti and goulash are more similar as they are both baked casseroles while ACS is a stovetop dish.
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Old 02-15-2014, 11:25 PM   #44
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Quote:
Originally Posted by Kayelle View Post
I wish some other left coast folks would show up here.

I was raised out here and I'd love to know if I'm the only one who never had American Chop Suey, Johnny Marzetti, or "not Hungarian goulash".

Regional food differences are fascinating in this vast country.

Interesting thread Z !
I was raised in California and never heard of those either until I heard about them here on DC.
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Old 02-15-2014, 11:37 PM   #45
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Quote:
Originally Posted by Andy M. View Post
I decided to do a quick Wiki search and found the following. There are specific differences among the three even though they are all variable.

American chop suey - Wikipedia, the free encyclopedia

Johnny Marzetti - Wikipedia, the free encyclopedia

American goulash - Wikipedia, the free encyclopedia

I would say Johnny Marzetti and goulash are more similar as they are both baked casseroles while ACS is a stovetop dish.
From the wiki article: "American chop suey is most prevalent in New England."

My ex was from New Hampshire, I wonder if he called it American Chop Suey... If so, he never said anything and ate plenty of goulash.
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Old 02-15-2014, 11:40 PM   #46
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From the wiki article: "American chop suey is most prevalent in New England."

My ex was from New Hampshire, I wonder if he called it American Chop Suey... If so, he never said anything and ate plenty of goulash.
I noticed the New England reference. We stand alone.
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Old 02-16-2014, 12:02 AM   #47
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I will fix any of the three for you, they all sound good to me.
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Old 02-16-2014, 03:24 AM   #48
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Same dish, regionally different names. Goulash in some places (often the south) and ACS in other places.
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How many of you guys make this dish? Am I the only budding cafeteria lady here?
I'll don a hairnet Andy! I make it as a hotdish, but in our house I just call it macaroni and ground meat...even though my "macaroni" is never the elbow kind. And from the hunting around I found online it seems like New England and a few other states in the northeast call it ACS, the midwest tends to call it Johnny Marzetti, and the rest of the country calls it goulash or chili mac.

Himself went to Ohio State University, just down the street from the Marzettis' restaurant. He said the college cafeteria did a mighty poor version of the stuff. That's probably why I call it just mac and ground beef around here. Don't want to stir up any bad memories from college.
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Old 02-16-2014, 06:40 AM   #49
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Goulash has always been stovetop in my family.
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Old 02-16-2014, 08:44 AM   #50
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I noticed the New England reference. We stand alone.
So this is all your fault?!
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