[Sca-cooks] Cincinnati chile

Phil Troy / G. Tacitus Adamantius adamantius1 at verizon.net
Wed Aug 29 09:01:28 PDT 2007

On Aug 29, 2007, at 11:41 AM, Michael Gunter wrote:

>> Think of it as Pasta e Fagiole Americano...
>> Adamantius
> Or use macaroni and call it "goulash".
> Pasta e Fagiole, Goulash, Shepherd's Pie
> Three foreign terms Americans use for "Leftovers".
> Gunthar

But not chop suey, which does not, in spite of what people are  
sometimes told, mean "leftovers", and was not created in the US for  
railroad workers.


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