Rhody-reared Rocket Scientist Steevil sends along a link to a Providence Journal story about Rhode Island's stellar contribution to America's panoply of roadfood delicacies.
I asked Steevil if Rhode Islanders don't know what barbecue is. He says, "No, and you really don't want to know what American Chop Suey (another RI specialty) is."
The mind boggles. The stomach quivers.
Posted by Terry Oglesby at May 16, 2007 09:00 AMPerhaps our intellectual friend will tell us if this is close to the Rhode Island version of what he is talking about:
I admit I never heard of a chow mein sandwich. Perhaps your favorite Chinese place downtown can add that to their menu. :-)
Posted by: Stan at May 16, 2007 09:31 AMI think it must be, Stan--the Merriam-Webster says it's so. (Scroll down)
I've never heard this concoction called American Chop Suey. I've heard it called beefy mac or chili mac or Hamburger Helper.
Posted by: Terry Oglesby at May 16, 2007 09:49 AMOn a related, pasta related note- TGI Fridays has (sadly) removed their Grown Up Mac & Cheese from the menu... Dang! That was my favorite item on their menu.
Posted by: Nate at May 16, 2007 09:55 AMHow is it different from Little Kid Mac and Cheese? Or maybe I don't want to know--this is a family blog, after all.
Posted by: Terry Oglesby at May 16, 2007 10:08 AMWhen I showed up at college I found that what my mom called 'goulash' the URI cafeteria called 'American Chop Suey.' Just a mild culture shock.
And Stan, your link describes pretty much what the cafeteria served. My mom used paprika, so I guess that's what made it 'goulash.'
Posted by: steevil (Dr Weevil's bro Steve) at May 16, 2007 10:11 AMBigger servings and the mushrooms? I don't know. It is a delicious meal, elbow macaronis in a multi-cheese sauce with crispy bacon pieces and chopped green onion and mushrooms floating around. And a chicken breast on the side.
I gotta find a recipe for the BSU to try at home.
Posted by: Nate at May 16, 2007 11:21 AM