Chop Suey
American Chop Suey, Available at Whole Foods
Sunday, June 27th, 2010Photo of American Chop Suey at Whole Foods sent to me by Elisa Mala. I’ve long been perplexed by this dish, which is essentially macaroni, ground beef and tomato paste (plus some other stuff thrown in). It’s a fairly popular dish, based on how many people cook it. How did this become American chop suey? […]
Renqiu Yu’s From Chinese Food to Chinese American Food
Monday, June 1st, 2009I’m putting a digital copy of Renqiu Yu’s “Chop Suey: From Chinese Food to Chinese American Food†[pdf] in Chinese America: History and Perspectives (1987) online for people who need it. Permission from the Chinese Historical Society of America in San Francisco and Ren himself. I noticed it cited in a bunch of places, but […]
Chinese-Mexican Food: The Chimale
Saturday, May 16th, 2009This Associated Press article on the Korean taco trucks in Los Angeles mentioned something in passing that caught my eye: “Chimales,” Chinese-Mexican tamales stuffed with kung pao chicken or Chinese barbecue pork. They are topped off with a side of pico de gallo and sour cream. The chimales are made by DonChowTacos.com, whose motto is […]
What is a chop suey sundae?
Thursday, May 22nd, 2008Sent to me by a Proquest executive. Proquest Historical Newspaper Archive is very useful for historical research. I would not have been able to do much on chop suey, Chinese restaurants, fortune cookie and General Tso’s chicken without it. She sent me an ad for a chop suey sundae…which piqued my curiosity
Fortune Cookie Chronicles quoted on Chop Suey in the New Yorker Online
Saturday, April 12th, 2008A few people had passed me this little item by Andrea Thompson that ran on the New Yorker’s web site on chop suey a few weeks ago, where my book is mentioned and quoted. Exciting. Born in the U.S.A. In this week’s Tables for Two, Ligaya Mishan reviews Chop Suey, whose tongue-in-cheek name has little […]
Newsday says book smacks like chop suey: rich medley of flavors, odds and ends
Sunday, March 2nd, 2008Newsday’s review is more mixed, generally positive with its main criticism (which is not unfair) being: “The Fortune Cookie Chronicles” offers a rich medley of flavors that would be more delicious had the chef exercised some restraint: A clearer chronology and narrative line would allow each ingredient to sing. As it stands, Lee’s concoction, although […]
Frozen Indian-Chinese food, at a Patel Brothers near you!
Wednesday, October 3rd, 2007I went shopping at Patel Brothers in Jackson Heights with my friend Roopa the other day, and saw these frozen Indian-Chinese dishes to go! (sorry for the poor photo quality, I took it with my Treo and the lighting in the freezers was bad). Hakka noodles is to Indian-Chinese food what lo mein is to […]
NYT: Why immigration reform affects your Chinese takeout
Sunday, June 17th, 2007Tim and Nina Zagat of (yes as in those Zagats) have an interesting op-ed piece in The New York Times about why Chinese cuisine in the United States is stagnant — and they blame it (partially) on the difficulty with getting visas for Chinese chefs. This is something that I have thought long and hard […]