[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...
> Or use macaroni and call it "goulash".
> Pasta e Fagiole, Goulash, Shepherd's Pie
> Three foreign terms Americans use for "Leftovers".
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
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