American chop suey recipe with bacon9/1/2023 The army recipe could be made with either beef round or pork shoulder, beef stock, barbecue sauce, and salt." It then continues, " All these early recipes leave out soy sauce but suggest serving the stew over rice. That book states: " A likely origin for American chop suey is the recipe for Chop Suey Stew in the 1916 Manual for Army Cooks, an urtext for many institutional foods of the twentieth century. Many of the articles you'll find on the origins of American chop suey use The Oxford Companion to American Food and Drinkas a main source. The Bismarck Tribune (ND), August 28, 1920 " It was a terrible accident when John Brown Jr, of Richmond, Va., shopped off his little finger on his left hand when making American Chop-suey." chow chop suey, which is a pungent and palatable conception of chicken livers and gizzards, fungi, bamboo buds, bean sprouts, water chestnuts and all manner of savory spices stewed together." And in the Los Angeles Herald (CA), June 29, 1904, there is a reference that the chief ingredient of chop suey sauce was pigeon's blood and that the 39 ingredients in this dish included " rice sprouts, onions, chicken discard, chopped pork and punk." For example, in the Inyo Independent (CA), January 23, 1891, it mentioned: ". Some of the initial chop suey recipes served in California included the use of viscera, being more true to the original intent of the Chinese term. The actual origin though isn't relevant to the questions I've posed so I won't delve further into that issue. There is some evidence that the dish may have origins in China, especially the county of Taishan in the Guangdong Province where most of the early Chinese immigrants originated. Many of the legends claim it was invented in the U.S., one even alleging it was created by a housewife in New York City. The origins of chop suey are murky, and a few different legends have arose as to its invention. In general, chop suey became a dish of meat and vegetables in a brown sauce. Let's begin a little analysis of the term " chop suey." The Chinese words for "chop suey" literally translates as " different pieces" and, in China, it is commonly used to refer to animal " entrails and giblets." In the U.S., "chop suey" became more to refer to a type of " hash" or " odds and ends," and didn't always include entrails and giblets. What is the actual origin of American chop suey? How and why did it change from the Chinese version? Is it actually a regional New England dish? However, after reading a recent article on the history of this dish, which was short on its actual history, questions came to my mind and this time I wanted some answers. It's name seemed odd to me but I didn't question it much. I ate and enjoyed plenty of this hearty dish, which was considered inexpensive and easy to prepare. The basics of this dish included ground beef, macaroni and tomato sauce, with some variation of other ingredients, such as the addition of onions, peppers, or even Worcestershire sauce. Jump forward now almost one hundred years. For those growing up in New England, especially during the 1960s-1980s, American Chop Suey was ubiquitous, at restaurants, functions, school cafeterias, and at home. It was first available in Chinatown neighborhoods, with a proliferation of restaurants serving this dish, and eventually spread out of those neighborhoods and even ended up being prepared by home cooks. Sometime during the 1870s or 1880s, Chinese Chop Suey became available in the U.S., quickly spreading from San Francisco to New York City. San Bernardino Sun (CA), May 10, 1953, Article by Duncan Hines The ingredients for chop suey are varied, according to different ideas." " Chop suey is really a thick stew typical of Chinese restaurants in the U.S.
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