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Goulash (WAS Keepin' it simple)
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Goulash (WAS Keepin' it simple)
> On 10/24/2018 3:57 PM, wrote: > > On Wednesday, October 24, 2018 at 10:28:05 AM UTC-5, U.S. Janet B. wrote: > >> > >> I still don't know what > >> 'goulash' is. Is there a specific recipe for this or is it simply > >> cook's choice with ground beef, pasta and tomato sauce? > >> Janet US > >> > > I think you answered your own question. It's whatever the cook wants to > > call their recipe. My co-worker would make 'goulash' and I knew it was > > not the Hungarian dish but I never asked her what exactly she used as I > > figured it would some mish-mash of something. In our family those no-recipe, throw in what you've got meals are called mish-mash. "What's for supper?" "mishmash". No two mishmashes are ever alike. I don't understand this American thang of calling your American mishmashes by the name of real food like chop suey, goulash and apple pie (ducks and runs). Janet UK |
Goulash (WAS Keepin' it simple)
On 10/24/2018 5:25 PM, Janet wrote:
> In our family those no-recipe, throw in what you've got meals are > called mish-mash. > "What's for supper?" "mishmash". > No two mishmashes are ever alike. > I ours, it's 'intilt'. There's lots of stuff _intilt (in it). > I don't understand this American thang of calling your American > mishmashes by the name of real food like chop suey, goulash and apple > pie > > (ducks and runs). > > Janet UK > |
Goulash (WAS Keepin' it simple)
On Wed, 24 Oct 2018 22:25:19 +0100, Janet > wrote:
> > >> On 10/24/2018 3:57 PM, wrote: >> > On Wednesday, October 24, 2018 at 10:28:05 AM UTC-5, U.S. Janet B. wrote: >> >> >> >> I still don't know what >> >> 'goulash' is. Is there a specific recipe for this or is it simply >> >> cook's choice with ground beef, pasta and tomato sauce? >> >> Janet US >> >> >> > I think you answered your own question. It's whatever the cook wants to >> > call their recipe. My co-worker would make 'goulash' and I knew it was >> > not the Hungarian dish but I never asked her what exactly she used as I >> > figured it would some mish-mash of something. > > > In our family those no-recipe, throw in what you've got meals are >called mish-mash. > "What's for supper?" "mishmash". > No two mishmashes are ever alike. > > I don't understand this American thang of calling your American >mishmashes by the name of real food like chop suey, goulash and apple >pie You don't understand. There's a mediocre Chinese dish called chop suey. Americans perfected it: American chop suey. There's a mediocre Hungarian dish called goulash. Americans perfected it: American goulash. There's mediocre European apple pie: Americans added colorants, conservatives, natural flavours and anti-foaming agents to it: American apple pie. |
Goulash (WAS Keepin' it simple)
On Wednesday, October 24, 2018 at 4:25:28 PM UTC-5, Janet wrote:
> > > On 10/24/2018 3:57 PM, wrote: > > > > > > I think you answered your own question. It's whatever the cook wants to > > > call their recipe. My co-worker would make 'goulash' and I knew it was > > > not the Hungarian dish but I never asked her what exactly she used as I > > > figured it would some mish-mash of something. > > > In our family those no-recipe, throw in what you've got meals are > called mish-mash. > "What's for supper?" "mishmash". > No two mishmashes are ever alike. > > I don't understand this American thang of calling your American > mishmashes by the name of real food like chop suey, goulash and apple > pie > > (ducks and runs). > > Janet UK > Me, neither. |
Goulash (WAS Keepin' it simple)
On Wed, 24 Oct 2018 23:29:11 -0000 (UTC), Wayne Boatwright
> wrote: >On Wed 24 Oct 2018 02:45:23p, Brice told us... > >> On Wed, 24 Oct 2018 22:25:19 +0100, Janet > wrote: >> >>>I don't understand this American thang of calling your >>>American >>>mishmashes by the name of real food like chop suey, goulash and >>>apple pie >> >> You don't understand. There's a mediocre Chinese dish called chop >> suey. Americans perfected it: American chop suey. There's a >> mediocre Hungarian dish called goulash. Americans perfected it: >> American goulash. There's mediocre European apple pie: Americans >> added colorants, conservatives, natural flavours and anti-foaming >> agents to it: American apple pie. >> >In our family we never made any of these so-called Americanized >dishes of chop suey, goulash, or apple pie, in fact, never heard of >them until recent disussions of them. > >I make traditional Hungarian Goulash from a recipe sent me by a >friend in Transylvania on the Hungarian border. I have a very good >Chinese cookbook that I occasionally make recipes from. It's an >English translation of an original Chinese cookbook that I bought in >NYC's Chinaatown. I bake simple traditional American fruit pies >(often apple), double crusted or with a crumble topping (DUtch >style). Also pecan, and custard-based pies. I never heard of what >you referred to additions to apple pie. What is an anti-foaming >agent in an apple pie? I was thinking of a supermarket apple pie in a carboard box, not a home made one. I don't know about the foaming agent. Maybe that's more for fast food fries. |
Goulash (WAS Keepin' it simple)
"Brice" > wrote in message
> > You don't understand. There's a mediocre Chinese dish called chop > suey. Americans perfected it: American chop suey. There's a mediocre > Hungarian dish called goulash. Americans perfected it: American > goulash. There's mediocre European apple pie: Americans added > colorants, conservatives, natural flavours and anti-foaming agents to > it: American apple pie. I see you're finally getting it. LOL Cheri |
Goulash (WAS Keepin' it simple)
On Wed, 24 Oct 2018 17:23:24 -0700, "Cheri" >
wrote: >"Brice" > wrote in message >> >> You don't understand. There's a mediocre Chinese dish called chop >> suey. Americans perfected it: American chop suey. There's a mediocre >> Hungarian dish called goulash. Americans perfected it: American >> goulash. There's mediocre European apple pie: Americans added >> colorants, conservatives, natural flavours and anti-foaming agents to >> it: American apple pie. > > >I see you're finally getting it. LOL It took a bit of time but I got there :) |
Goulash (WAS Keepin' it simple)
Brice wrote:
> On Wed, 24 Oct 2018 23:29:11 -0000 (UTC), Wayne Boatwright > > wrote: > >> On Wed 24 Oct 2018 02:45:23p, Brice told us... >> >>> On Wed, 24 Oct 2018 22:25:19 +0100, Janet > wrote: >>> >>>> I don't understand this American thang of calling your >>>> American >>>> mishmashes by the name of real food like chop suey, goulash and >>>> apple pie >>> >>> You don't understand. There's a mediocre Chinese dish called chop >>> suey. Americans perfected it: American chop suey. There's a >>> mediocre Hungarian dish called goulash. Americans perfected it: >>> American goulash. There's mediocre European apple pie: Americans >>> added colorants, conservatives, natural flavours and anti-foaming >>> agents to it: American apple pie. >>> >> In our family we never made any of these so-called Americanized >> dishes of chop suey, goulash, or apple pie, in fact, never heard of >> them until recent disussions of them. >> >> I make traditional Hungarian Goulash from a recipe sent me by a >> friend in Transylvania on the Hungarian border. I have a very good >> Chinese cookbook that I occasionally make recipes from. It's an >> English translation of an original Chinese cookbook that I bought in >> NYC's Chinaatown. I bake simple traditional American fruit pies >> (often apple), double crusted or with a crumble topping (DUtch >> style). Also pecan, and custard-based pies. I never heard of what >> you referred to additions to apple pie. What is an anti-foaming >> agent in an apple pie? > > I was thinking of a supermarket apple pie in a carboard box, not a > home made one. I don't know about the foaming agent. Maybe that's more > for fast food fries. > It's to keep people from foaming at the mouth when they take a bite. Also helps to suppress intestinal gas, reducing flatulence. |
Goulash (WAS Keepin' it simple)
"Brice" > wrote in message
... > On Wed, 24 Oct 2018 17:23:24 -0700, "Cheri" > > wrote: > >>"Brice" > wrote in message >>> >>> You don't understand. There's a mediocre Chinese dish called chop >>> suey. Americans perfected it: American chop suey. There's a mediocre >>> Hungarian dish called goulash. Americans perfected it: American >>> goulash. There's mediocre European apple pie: Americans added >>> colorants, conservatives, natural flavours and anti-foaming agents to >>> it: American apple pie. >> >> >>I see you're finally getting it. LOL > > It took a bit of time but I got there :) Ha ha, you know I'm not serious though. Some of the best recipes were brought from Europe and other parts of the world, no improvement needed. Cheri Cheri |
Goulash (WAS Keepin' it simple)
On Wed, 24 Oct 2018 21:26:38 -0500, Hank Rogers >
wrote: >Brice wrote: >> On Wed, 24 Oct 2018 23:29:11 -0000 (UTC), Wayne Boatwright >> > wrote: >> >>> In our family we never made any of these so-called Americanized >>> dishes of chop suey, goulash, or apple pie, in fact, never heard of >>> them until recent disussions of them. >>> >>> I make traditional Hungarian Goulash from a recipe sent me by a >>> friend in Transylvania on the Hungarian border. I have a very good >>> Chinese cookbook that I occasionally make recipes from. It's an >>> English translation of an original Chinese cookbook that I bought in >>> NYC's Chinaatown. I bake simple traditional American fruit pies >>> (often apple), double crusted or with a crumble topping (DUtch >>> style). Also pecan, and custard-based pies. I never heard of what >>> you referred to additions to apple pie. What is an anti-foaming >>> agent in an apple pie? >> >> I was thinking of a supermarket apple pie in a carboard box, not a >> home made one. I don't know about the foaming agent. Maybe that's more >> for fast food fries. >> > >It's to keep people from foaming at the mouth when they take a bite. > >Also helps to suppress intestinal gas, reducing flatulence. I guess that after fast food you need all the help you can get. |
Goulash (WAS Keepin' it simple)
In article >, U.S. Janet B.
> wrote: > I never heard of goulash as it is used in this thread. About 20 years > ago a man I was talking to was saying he was going home to make > goulash. I thought he meant Hungarian. As he explained his dish to > me it was clear that it was something else.. I still don't know what > 'goulash' is. Is there a specific recipe for this or is it simply > cook's choice with ground beef, pasta and tomato sauce? > Janet US Do you think some in this thread think of this as goulash? <https://www.chefboyardee.com/products/beefaroni> It sure sounds like it. It has all the ingredients, and it's super easy to make. leo |
Goulash (WAS Keepin' it simple)
On Wed, 24 Oct 2018 20:19:47 -0700, "Cheri" >
wrote: >"Brice" > wrote in message .. . >> On Wed, 24 Oct 2018 17:23:24 -0700, "Cheri" > >> wrote: >> >>>"Brice" > wrote in message >>>> >>>> You don't understand. There's a mediocre Chinese dish called chop >>>> suey. Americans perfected it: American chop suey. There's a mediocre >>>> Hungarian dish called goulash. Americans perfected it: American >>>> goulash. There's mediocre European apple pie: Americans added >>>> colorants, conservatives, natural flavours and anti-foaming agents to >>>> it: American apple pie. >>> >>> >>>I see you're finally getting it. LOL >> >> It took a bit of time but I got there :) > > >Ha ha, you know I'm not serious though. Some of the best recipes were >brought from Europe and other parts of the world, no improvement needed. Yes, I know you weren't serious, except about apple pie :) |
Goulash (WAS Keepin' it simple)
On Wed, 24 Oct 2018 09:37:37 -0700, "Cheri" >
wrote: snip > >This is basically the one we make in our house, adding things we like or >taking away things we don't. There are many ways to make it. > >https://www.gonnawantseconds.com/american-goulash/ > I made this tonight. My husband said 'that was good, I'm going to have some more' :-) Thank you Janet US |
Goulash (WAS Keepin' it simple)
On Thu, 25 Oct 2018 08:45:23 +1100, Brice >
wrote: > There's mediocre European apple pie: Americans added > colorants, conservatives, natural flavours and anti-foaming agents to > it: American apple pie. And just for the record, we're very liberal in our addition of conservatives... -- Bob St Francis would have done better to preach to the cats |
Goulash (WAS Keepin' it simple)
"U.S. Janet B." > wrote in message
... > On Wed, 24 Oct 2018 09:37:37 -0700, "Cheri" > > wrote: > snip >> >>This is basically the one we make in our house, adding things we like or >>taking away things we don't. There are many ways to make it. >> >>https://www.gonnawantseconds.com/american-goulash/ >> > > I made this tonight. My husband said 'that was good, I'm going to > have some more' :-) > Thank you > Janet US Funny, my dh said today that we haven't had that hamburger spaghetti you make for a long time, meaning the goulash, so I guess any name will do. ;-) Glad your dh liked it too. Cheri |
Goulash (WAS Keepin' it simple)
On Thursday, October 25, 2018 at 5:54:02 AM UTC-4, Janet wrote:
> In article >, > says... > > > >https://www.gonnawantseconds.com/american-goulash/ > > > > > > > I made this tonight. My husband said 'that was good, I'm going to > > have some more' :-) > > Thank you > > Janet US > > I had to look > > "What is American Goulash? > > American Goulash is one of those home-style, comfort food dishes, made > in one pot that originated in the mid-west and the south. Made from > simple ingredients like ground beef, pasta, and canned tomatoes, it?s > easy to fix and makes an equally perfect weeknight meal or potluck > dinner. Throughout the country, the name varies depending on the region > ? Traveling Man?s Hash, Beef and Mac, Slum Gullion, Kentucky Burgoo, and > American Chop Suey." > > Janet UK Burgoo is misplaced in this list. Here's an interesting story: <https://www.seriouseats.com/2014/09/american-chop-suey-johnny-marzetti-beefaroni-hamburger-helper-goulash-italian-american.html> Cindy Hamilton |
Goulash (WAS Keepin' it simple)
On 10/25/2018 5:53 AM, Janet wrote:
> "What is American Goulash? > > American Goulash is one of those home-style, comfort food dishes, made > in one pot that originated in the mid-west and the south. Made from > simple ingredients like ground beef, pasta, and canned tomatoes, it?s > easy to fix and makes an equally perfect weeknight meal or potluck > dinner. Throughout the country, the name varies depending on the region > ? Traveling Man?s Hash, Beef and Mac, Slum Gullion, Kentucky Burgoo, and > American Chop Suey." > At the cafeteria in a school I attended in NJ, it was called 'Johnny Marzetti'. |
Goulash (WAS Keepin' it simple)
Janet wrote:
> > I had to look > > "What is American Goulash? > > American Goulash is one of those home-style, comfort food dishes, made > in one pot that originated in the mid-west and the south. Made from > simple ingredients like ground beef, pasta, and canned tomatoes, It's basically Julie's frequent hodgepodge of "use up everything" in the fridge and pantry. Sounds like crap but usually turns out to be a decent meal. Even her gardener approves, I suspect. I wonder how he would feel if she served him goat for dinner some evening. |
Goulash (WAS Keepin' it simple)
On Thursday, October 25, 2018 at 7:11:10 AM UTC-4, S Viemeister wrote:
> On 10/25/2018 5:53 AM, Janet wrote: > > > "What is American Goulash? > > > > American Goulash is one of those home-style, comfort food dishes, made > > in one pot that originated in the mid-west and the south. Made from > > simple ingredients like ground beef, pasta, and canned tomatoes, it?s > > easy to fix and makes an equally perfect weeknight meal or potluck > > dinner. Throughout the country, the name varies depending on the region > > ? Traveling Man?s Hash, Beef and Mac, Slum Gullion, Kentucky Burgoo, and > > American Chop Suey." > > > At the cafeteria in a school I attended in NJ, it was called 'Johnny > Marzetti'. That's what my mother-in-law (from New Jersey) called it. Cindy Hamilton |
Goulash (WAS Keepin' it simple)
On Wed, 24 Oct 2018 "Cheri" wrote:
>"Brice" wrote: >> >> You don't understand. There's a mediocre Chinese dish called chop >> suey. Americans perfected it: American chop suey. There's a mediocre >> Hungarian dish called goulash. Americans perfected it: American >> goulash. There's mediocre European apple pie: Americans added >> colorants, conservatives, natural flavours and anti-foaming agents to >> it: American apple pie. > >I see you're finally getting it. LOL There is no Chinese dish called Chop Suey. Chop Suey is a derogatory term used to name the dishes prepared by the Chinese cooks working the early railroads... Chop Chop meaning Fast... Suey is the Chinese pronounciation for Slop, ie. Fast Slop. And then there's Chop Cheri/Fast Cheri. ;) |
Goulash (WAS Keepin' it simple)
> wrote in message
... > On Wed, 24 Oct 2018 "Cheri" wrote: >>"Brice" wrote: >>> >>> You don't understand. There's a mediocre Chinese dish called chop >>> suey. Americans perfected it: American chop suey. There's a mediocre >>> Hungarian dish called goulash. Americans perfected it: American >>> goulash. There's mediocre European apple pie: Americans added >>> colorants, conservatives, natural flavours and anti-foaming agents to >>> it: American apple pie. >> >>I see you're finally getting it. LOL > > There is no Chinese dish called Chop Suey. Chop Suey is a derogatory > term used to name the dishes prepared by the Chinese cooks working the > early railroads... Chop Chop meaning Fast... Suey is the Chinese > pronounciation for Slop, ie. Fast Slop. > And then there's Chop Cheri/Fast Cheri. ;) LOL https://www.youtube.com/watch?v=HE4FJL2IDEs |
Goulash (WAS Keepin' it simple)
wrote in message ... On Wed, 24 Oct 2018 "Cheri" wrote: >"Brice" wrote: >> >> You don't understand. There's a mediocre Chinese dish called chop >> suey. Americans perfected it: American chop suey. There's a mediocre >> Hungarian dish called goulash. Americans perfected it: American >> goulash. There's mediocre European apple pie: Americans added >> colorants, conservatives, natural flavours and anti-foaming agents to >> it: American apple pie. > >I see you're finally getting it. LOL There is no Chinese dish called Chop Suey. Chop Suey is a derogatory term used to name the dishes prepared by the Chinese cooks working the early railroads... Chop Chop meaning Fast... Suey is the Chinese pronounciation for Slop, ie. Fast Slop. And then there's Chop Cheri/Fast Cheri. ;) == Oi, you be careful saying that to our Cheri. She will chop you off if you aren't careful!! :) |
Goulash (WAS Keepin' it simple)
On Thu, 25 Oct 2018 07:11:03 -0400, S Viemeister
> wrote: >On 10/25/2018 5:53 AM, Janet wrote: > >> "What is American Goulash? >> >> American Goulash is one of those home-style, comfort food dishes, made >> in one pot that originated in the mid-west and the south. Made from >> simple ingredients like ground beef, pasta, and canned tomatoes, it?s >> easy to fix and makes an equally perfect weeknight meal or potluck >> dinner. Throughout the country, the name varies depending on the region >> ? Traveling Man?s Hash, Beef and Mac, Slum Gullion, Kentucky Burgoo, and >> American Chop Suey." >> >At the cafeteria in a school I attended in NJ, it was called 'Johnny >Marzetti'. Often such dishes are the same as Spanish rice (an American dish), only difference is using rice rather than pasta. https://en.wikipedia.org/wiki/Johnny_Marzetti https://en.wikipedia.org/wiki/American_chop_suey |
Goulash (WAS Keepin' it simple)
On 2018-10-24 23:29:11 +0000, Wayne Boatwright said:
> traditional Hungarian Goulash Is it too much to ask for the recipe, Wayne? Please, plaese. :-)) -- Regards, Gerard Schaefers Recipes in Dutch - https://www.sjeef.nl Homepage in Dutch, English, German and Spanish - https://www.sjeef.eu RSS - https://www.sjeef.nl/Recepten/rssfeed.xml |
Goulash (WAS Keepin' it simple)
Leonard Blaisdell wrote:
> In article >, U.S. Janet B. > > wrote: > >> I never heard of goulash as it is used in this thread. About 20 years >> ago a man I was talking to was saying he was going home to make >> goulash. I thought he meant Hungarian. As he explained his dish to >> me it was clear that it was something else.. I still don't know what >> 'goulash' is. Is there a specific recipe for this or is it simply >> cook's choice with ground beef, pasta and tomato sauce? >> Janet US > > Do you think some in this thread think of this as goulash? > <https://www.chefboyardee.com/products/beefaroni> > It sure sounds like it. It has all the ingredients, and it's super easy > to make. > > leo > Popeye would say that it is chop suey. |
Goulash (WAS Keepin' it simple)
Cheri wrote:
> "U.S. Janet B." > wrote in message > ... >> On Wed, 24 Oct 2018 09:37:37 -0700, "Cheri" > >> wrote: >> snip >>> >>> This is basically the one we make in our house, adding things we like or >>> taking away things we don't. There are many ways to make it. >>> >>> https://www.gonnawantseconds.com/american-goulash/ >>> >> >> I made this tonight. My husband said 'that was good, I'm going to >> have some more' :-) >> Thank you >> Janet US > > > Funny, my dh said today that we haven't had that hamburger spaghetti you > make for a long time, meaning the goulash, so I guess any name will do. > ;-) Glad your dh liked it too. > > Cheri But, in order to keep Popeye's aneurysm from bursting, we should all just refer to these dishes as chop suey. Please consider it for his sake. |
Goulash (WAS Keepin' it simple)
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Goulash (WAS Keepin' it simple)
l not -l wrote:
> On 25-Oct-2018, wrote: > >> On Wed, 24 Oct 2018 "Cheri" wrote: >>> "Brice" wrote: >>>> >>>> You don't understand. There's a mediocre Chinese dish called chop >>>> suey. Americans perfected it: American chop suey. There's a mediocre >>>> Hungarian dish called goulash. Americans perfected it: American >>>> goulash. There's mediocre European apple pie: Americans added >>>> colorants, conservatives, natural flavours and anti-foaming agents to >>>> it: American apple pie. >>> >>> I see you're finally getting it. LOL >> >> There is no Chinese dish called Chop Suey. Chop Suey is a derogatory >> term used to name the dishes prepared by the Chinese cooks working the >> early railroads... Chop Chop meaning Fast... Suey is the Chinese >> pronounciation for Slop, ie. Fast Slop. >> And then there's Chop Cheri/Fast Cheri. ;) > Perhaps for misanthropes, such as yourself, that might be the meaning > assigned. However, Wikipedia cites an anthropologist with better > credentials than you - well, any credentials would be better than yours. > "anthropologist E. N. Anderson, a scholar of Chinese food, traces the dish > to tsap seui (??, "miscellaneous leftovers"), common in Taishan (Toisan), a > county in Guangdong province, the home of many early Chinese immigrants to > the United States.[1][2] Hong Kong doctor Li Shu-fan likewise reported that > he knew it in Toisan in the 1890s.[3]" > Yoose are wasting yoose time with Popeye. His cro-magnon skull is so thick and dense that a pneumatic jackhammer cannot crack it. The best yoose can do is to drill a small hole with a carbide/diamond tipped bit, and use it to pee into his cranium to improve his brain function slightly. The urine is what he needs. |
Goulash (WAS Keepin' it simple)
Wayne Boatwright wrote:
> On Thu 25 Oct 2018 09:20:21a, Sjeef told us... > >> On 2018-10-24 23:29:11 +0000, Wayne Boatwright said: >> >>> traditional Hungarian Goulash >> >> Is it too much to ask for the recipe, Wayne? >> >> Please, plaese. :-)) >> > > Not at all. Let me dig it out. > You'd best clear this with Popeye first! He will shit a brick if'n it ain't chop suey. |
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