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Old 09-28-2008, 01:57 PM   #11
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The reason I asked this question is I followed a recipe from Cook's Illustrated Cover and Bake. It was called American Chop Suey, the recipe was basically Browned ground beef, a can of diced tomatoes, onion,, red bell pepper and a rib of celery, cover cook 20 min. then throw in elbow macaroni and cover and cook for another 20 min. the result was in my way of thinking goulash, it was good but not what I thought of as Chop Suey. I asked the question to conform that it was a stir fry. Thanks for clearing this up for me.
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Old 09-28-2008, 02:24 PM   #12
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The reason I asked this question is I followed a recipe from Cook's Illustrated Cover and Bake. It was called American Chop Suey, the recipe was basically Browned ground beef, a can of diced tomatoes, onion,, red bell pepper and a rib of celery, cover cook 20 min. then throw in elbow macaroni and cover and cook for another 20 min. the result was in my way of thinking goulash, it was good but not what I thought of as Chop Suey. I asked the question to conform that it was a stir fry. Thanks for clearing this up for me.

Elf, the recipe you refer to is called American Chop Suey in parts of the USA. In some regions the same dish is called goulash or slumgullion.

The recipe I posted earlier is for Chinese chop suey. What you'd get if your ordered in a chinese restaurant.
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Old 09-28-2008, 02:49 PM   #13
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Quote:
Originally Posted by Andy M. View Post
Elf, the recipe you refer to is called American Chop Suey in parts of the USA. In some regions the same dish is called goulash or slumgullion.

The recipe I posted earlier is for Chinese chop suey. What you'd get if your ordered in a chinese restaurant.

What Andy said ^^.
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Old 09-29-2008, 03:18 PM   #14
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OK that solves my confusion. The one thing that I love about this site is the depth of knowledge that is willingly passed around.
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Old 09-29-2008, 04:00 PM   #15
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And there's even a lot more knowledge that we keep to ourselves! Don't even think about asking me the secret to preparing Ligurian Henway.
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Old 09-29-2008, 05:49 PM   #16
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And how do you make a Ligurian Henway?
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Old 09-29-2008, 05:51 PM   #17
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OK that solves my confusion. The one thing that I love about this site is the depth of knowledge that is willingly passed around.
You only love one thing about this site???




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Old 09-29-2008, 08:23 PM   #18
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And how do you make a Ligurian Henway?

Constance, you're supposed to ask, "What's a Ligurian henway?"
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Old 09-30-2008, 12:38 AM   #19
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Chop suey is a term that was coined during the great gold rush in California. By immigrant Chinese, and in this day and age it has turned into a multilevel train wreck
Can not stand to eat much of it, even when I make it.
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Old 09-30-2008, 01:30 AM   #20
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Yep - big differences between American Chop Suey and Chinese-American Chop Suey. As I noted in another thread, I was ROTFLMAO when Guy Fieri was tasting American Chop Suey at a diner somewhere in New England and acted like he had never heard of, or tasted anything, like it before in his life. I grew up with it called slumgullian at home, usually called goulash at school.

You might enjoy reading these threads: Goulash Recipes or TNT - My Mom's Goulash
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