Text 12465, 118 rader
Skriven 2007-02-28 21:39:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: Resend 138
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 -=> Jim Weller said to All <=-
 JW> I hit "delete" before I hit "upload"... again. Duh!!!

We all do that. Sometimes my command.com freezes and the
effect is the same. I just got this new (used) Averatec
thing, with XP SP2, and I can't get command.com or in fact
many things to work to my satisfaction, result being that
I'm still on the old Sony, which has been behaving fairly
nicely - "Please, mars' Michael, please don't sell me down
de ribber."

 ML> effect, but natural Ritalin-treatable hyperactivity
 ML> also appears to be a factor.
 JW> Call me old-fashioned but, I also think the majority of kids labelled
 JW> hyper-active just require more exercise.

You haven't met these kids. They get plenty of exercise.
If they got any more, their parents would have heart attacks.

 ML> [Guess what step I'd omit in this recipe]
 ML> Pork Belly With Savoy Cabbage (Restaurant Version)
 ML> 1/2 hd celery
 ML> 1 hd savoy cabbage, chopped

 JW> Uh, adding that much celery?

No, it's a bit much celery, but it's a flavoring agent, not
a plate ingredient. Using that much celery would help solve
the problem of what to do with the rest of the head if you
just used the appropriate few tablespoons.

 ML> Prepare the cabbage: Sweat the bacon
 JW> Or preparing and eating cabbage?

I have no huge objection to cabbage.

I'd omit trimming off the top layer of fat.

 -=> Jim Weller said to Burton Ford <=-

 BF> Where am I going wrong?   Is "Hungarian Goulash," as made in my era,
 BF> another matter completely, an "American" dish?
 JW> Yep. What your Mom, and Shirley's (and mine) made is not really a
 JW> gulyas. But it's a classic American dish in its own right.

Lots of American dishes have bogus attributions to other countries.

 JW> Depending on the nationality and location of one's parents, or the
 JW> addition of tomato soup, grated cheese, or a timid amount of chile
 JW> powder that dish might also get called:
 JW> All in One Macaroni
 JW> American Chop Suey (weirdest name of all!)

As all chop suey is American.

 JW> Beef And Mac Combo
 JW> Beef Pasta Skillet Dinner
 JW> College Casserole
 JW> Dog Food  (kid's name for it)
 JW> Ground Beef Goulash
 JW> Hamburger Mac
 JW> Hamburger Supper
 JW> Hoosier Chili (ha!)
 JW> John Torre
 JW> Johnny Mazetti (Italian)

Italian? I saw this attributed to the Canal Zone:
it's your standard American chop suey with the
addition of something called Arturo Sauce.

 JW> Mac-Burger Casserole
 JW> Macaroni And Tomato Casserole
 JW> Macaroni Ground Beef Casserole
 JW> Macaroni Skillet Supper
 JW> Makaronia Se Forma Me Kima (Greek)
 JW> Minnesota Minestrone (another name to infuriate the purists!)
 JW> Slumgullion  (Irish)
 JW> Skillet Beef and Macaroni
 JW> Texas Goulash

I see Indiana, Minnesota, and Texas get slandered equally
in this.

 JW> Wednesday Night Surprise

As does Wednesday.

 JW> Clear now?

 JW> I generally call it Hamburger Mac when I make it. And I usually jazz
 JW> it up more than my Mom did, with celery, green peppers, spices, herbs
 JW> and hot sauce but it's essentially the same dish.

Not that it's bad food: tomatoes and ground beef make a
perfectly fine combination.

Chop suey
cat: casserole, American
servings: 6

2 oz butter, melted
1 lb ground steak
6 oz celery, minced
6 oz onion, diced
8 oz mushrooms (preferably canned)
1 ts salt
1 cn condensed tomato soup
chow mein noodles

Saute meat and vegetables in butter. Season with salt.
Pour undiluted soup over and bake at 400F for 45 min.
Serve with fried chow mein noodles.

Joy of Cooking, 1946 edition

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