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**dogma**

Orlanth wrote:With no central control or organisation but with leaderaship and direction who is to say the orignal inspiration for direction is any more authentic than any other.

That's an entirely different question though.

Authenticity is weird. Tikka Masala is British, but it is sold as Indian.

**Orlanth**

Is'nt Chop Suey from San Francisco.

**dogma**

Nah, it is Chinese. The misconception arises due to its hideous flavor.

**Monster Rain**

Nope, Chop Suey isn't Chinese at all. It originated in California.

**dogma**

Monster Rain wrote:Nope, Chop Suey isn't Chinese at all. It originated in California.

Wikipedia says its from Taishan, Guangdong.

**Monster Rain**

Dogma.

Come on.

Don't make me say it.

All I know is that my American Regional Cuisine textbook says as follows:

Chop Suey An American invention created by the cooks who fed the Chinese immigrants working to construct the Western Pacific Railroad in the mid-1800s. Considered to be “a little of this and that” from the Mandarin words tsa tsui, the widely varying ingredients usually include bamboo shoots, water chestnuts, bean sprouts, celery, soy sauce, and chicken or pork. Americanized Chinese dishes such as this and chow mein continue to be served in Chinese restaurants to American customers.
(American Regional Cuisine. John Wiley & Sons p. 394).

**halonachos**

My local chinese restaurants don't make chop suey, but we make american chop suey at home.

It was known differently in China, but called Chop Suey here.

**Toastedandy**

Monster Rain wrote:Dogma.

Come on.

Don't make me say it.

All I know is that my American Regional Cuisine textbook says as follows:

Chop Suey An American invention created by the cooks who fed the Chinese immigrants working to construct the Western Pacific Railroad in the mid-1800s. Considered to be “a little of this and that” from the Mandarin words tsa tsui, the widely varying ingredients usually include bamboo shoots, water chestnuts, bean sprouts, celery, soy sauce, and chicken or pork. Americanized Chinese dishes such as this and chow mein continue to be served in Chinese restaurants to American customers.
(American Regional Cuisine. John Wiley & Sons p. 394).

Your books sort of right, Chop Suey is the americanized name for Tsa tsui, but it is NOT an american invention, it has been around for decades, people used to make it like stu, a bit of everything thats left over, thrown into the same pot. Chop Suey is simply the american word for it.

Tikka Masala though is probably the best thing to come out of England for the last few decades

**dogma**

Toastedandy wrote:
Your books sort of right, Chop Suey is the americanized name for Tsa tsui, but it is NOT an american invention, it has been around for decades, people used to make it like stu, a bit of everything thats left over, thrown into the same pot. Chop Suey is simply the american word for it.

Yeah, its one of those things that has to be authentic by way of convenience. Sort of like a stuffed dumpling.

Toastedandy wrote:
Tikka Masala though is probably the best thing to come out of England for the last few decades

God yes.

**halonachos**

American Chop Suey is amazing though; beef, chicken, tomatos, and elbow macaroni. Maybe some veggies like celery.

**Monster Rain**

Bah. Whenever I'm eating that I'm wishing it was Chili Mac.

**halonachos**

Heresy sir, that is just plain heresy.