SC - On a Tangential, OT Note - Was: Potato salad+pasta salad - the mild Oregon version - OOP

[Decker, Terry D.]

> As for the "American chop suey," the first time I ran across that name was
> when I was on the tender - they served it fairly often.  Don't believe
> I've
> ever seen it called that anywhere else, though I suppose if they were
> calling it that on the tender, then that['s what it's called in the Navy
> recipe deck.
> 
> ALasdair mac Iain
> 
Sounds like you had somebody fresh out of cooks and bakers school.  I've
encountered similar fare from new Army cooks.  The mess cooks who aren't
sure of themselves tend to make a lot of the "slops". 

Bear
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