Comment on Classics: American Chop Suey by Malcolm.
You don’t even have to make the trip…this recipe is as good a version as you’ll find anywhere! 🙂 Thanks for reading!
Malcolm Also Commented
Classics: American Chop Suey
Thanks, Danielle! So glad you liked it!
Classics: American Chop Suey
You don’t think so, Leslie? I did update it a bit, but I think it remains true to the original spirit. I grew up in the Thomaston/Rockland area, about 90 minutes north of Portland. Also, I love that we are comparing ACS credentials. 🙂
Classics: American Chop Suey
Thanks for writing, Russ. I don’t care for celery in my ACS; it brings the sauce too close to spaghetti sauce for my liking. But that’s the beauty of a giant pot of ACS…you can tweak it until it’s just right for you!
Recent Comments by Malcolm
How to Make Smoked Beef Brisket
I soak. You don’t have to soak. You do you, player.
Today’s Sandwich: “Original” Italian (Amato’s)
Great suggestion, Justin. We’ve talked about the sandwiches at Libby’s, but not the lobster roll in particular: http://www.fromaway.com/sandwiches/todays-sandwich-chicken-fried-steak-libbys-market
Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Thanks so much, Sophie. Definitely give it a try!
Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
Awe, jeez Gale, this is one of the nicest comments we’ve received in a long time. Thanks so much for reading, and thanks for the support!
Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
There’s a lot to be said for fire and char, most times. But I haven’t yet found a better way to cook chicken for chicken salad.
