Thanks for writing, Kathy. Which Italian sausage did you use …

Comment on Classics: American Chop Suey by Malcolm Bedell.

Thanks for writing, Kathy. Which Italian sausage did you use when you tried my recipe, sweet or hot?

Malcolm Bedell Also Commented

Classics: American Chop Suey
Hi Theresa! Thank you so much for taking the time to let us know! I hope you find some more ideas for cooking projects on our site…there’s plenty here to keep you fed for a long, long time! Thanks for reading!


Classics: American Chop Suey
Hahahaha…old school Rockland reference!


Classics: American Chop Suey
Ack, but the cinnamon is key! You need the touch of peculiar sweetness for a proper American Chop Suey.


Recent Comments by Malcolm Bedell

Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
What an annoying comment on a blog post. No doubt, you feel safer writing on websites instead of interacting in person? Did you go out of your way to make this comment as laughable as possible? Come on dude, quit wasting your efforts writing to strangers and Make some content of your own; quit being so scared.


A Comparison of Actual “Banquet” Frozen Dinners with their Box Cover Photographs
I appreciate your willingness to go to bat for your favorite frozen dinner, but if you’ll notice, I never actually offered a review of this product. The photos were presented without comment, as I noted in the introductory paragraphs.


Extra-Crispy Spicy Fried Chicken with “Delta” Sauce
You’re lame and unnecessary.


Huevos Rancheros with Chorizo Refried Beans
Welcome to our world, Courtney. Send me your mailing address at malcolm@fromaway.com, and I’ll make sure you get that tortilla press for Mother’s Day. Thanks for reading, and for trying our stuff!


How to Cook a Steak Perfectly Every Time
I think all of that overcooked meat is making you testy.


Malcolm Bedell is co-author of the critically acclaimed “Eating in Maine: At Home, On the Town, and On the Road,” as well as the taco-centric blog “Eat More Tacos,” and the junk food-centric “Spork & Barrel.” His contributions include Serious Eats, Down East, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, “‘Wich, Please,” was named “Hottest Restaurant in Maine” for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.