[Sca-cooks] Chilli Mac?

[Phil Troy / G. Tacitus Adamantius]

Also sprach Bill Fisher:
>In North Central PA, they refer to any tomato with macaroni type thing
>as goulash, not the hungarian stuff either.  Usually with onions, peppers
>(ahem mangos) and ground beer or crumbled sausage.

When I was a kid, I remember being exposed to a goulash like that, 
except it had a brown gravy-type sauce instead of a tomato product. 
It was something I've often wondered about as I became interested in 
food as a more academic subject. My mother was born New Jersey with 
an Irish/Brooklyn father and an Upstate New York/German immigrant 
mother, but spent her childhood split between eastern Long Island, 
back when it was still a wilderness, and Brooklyn. My mom's memory, 
at age 87, is still sharp as a tack, but she claims to have no memory 
of any goulash that wasn't Hungarian and laced with paprika.

>It's a recession perversion of the real thing., I think.  I find 
>versions of it
>from all areas of the country.
>
>All this in the land of Chef Boy-ar-dee.

One never knows, do one? Which reminds me. I must send another 
anonymous, threatening note to Pace Foods, suggesting that A) nobody 
in the world makes a commercial salsa, cruda or otherwise, in New 
York City, and B) if they did, it would be better than Pace's (whose 
chief executive offices, as part of the Campbell's Soup Empire, are 
in Camden, NJ).  Do these idiots think we're effete for no reason?!?

Adamantius
-- 




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la 
brioche!" / "If there's no bread to be had, one has to say, let them 
eat cake!"
	-- attributed to an unnamed noblewoman by Jean-Jacques 
Rousseau, "Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
	-- Susan Sheybani, assistant to Bush campaign spokesman Terry 
Holt, 07/29/04