Robert Davolt Chop Suey

Chop Suey (tsap seui -"miscellaneous leftovers"): American goulash, or Slumgullion, what ever you grew up calling it, this memory from the past will satisfy the hungriest men in your life. The Urban myth says that Chop Suey was invented in San Francisco after the war.

In the fifties, almost every family called any food even slightly oriental “Chop Suey.” When slave thinks of the multi variations found in this dish and the San Francisco connection, the leather scene comes to mind. So we name this in honor of Robert Davolt!

This quick to throw together dish of meat, vegetables, and a teriyaki sauce will be a hit for your family this year. 
 

Ingredients

• 3 tablespoons butter
• 1 medium yellow onion, chopped
• 1 green bell pepper, chopped
• 1 lbs. ground beef
• 2 tsp garlic
• 1 cup bean sprouts
• 1 bag (about 12 ounces) frozen California mixture vegetables
• 1 (14.5-ounce) can stewed tomatoes
• Pinch of sugar
• ½ lbs pound pasta

Sauce:

½ cup low-sodium soy sauce

3 tablespoons water

½ tablespoon garlic, minced

1 tablespoon cornstarch

4 tablespoons honey

Directions

Do your cutting: chop the onion, garlic, green pepper.

Heat the butter in a large skillet over medium heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about

5 minutes.

Add the garlic - (reserving back 1 Tbs full) and cook, stirring, for 1 minute.

Then add the ground beef and continue to cook, stirring and breaking up the chunks of meat. Cook until the meat is no longer pink, 8 minutes. 

 

Sprinkle the herbs and pepper over the meat, add salt to taste, and mix in well. 

 
 

Add the stewed tomatoes with their juices. Add sugar to taste. Simmer on low while you cook the pasta.

When the pasta is cooked, crank up the heat on the skillet and add frozen veggies and bean sprouts. Saute for 5 to 7 minutes, stirring frequently, until the frozen veggies have thawed and are hot.

Meanwhile, to make the sauce, combine soy sauce, water, cornstarch, garlic, and honey. Stir well and pour the sauce into the skillet. Stir and continue to cook until the sauce has thickened, about 3 to 4 minutes. 
 

Serve over the cooked pasta.

Serve it up and enjoy!! 
 

For our music tonight: https://www.youtube.com/watch?v=fTdxMXKT4So&list=RDT-yMlF_xpDY&index=2

Serving my Master Indy

socialslave

To satisfy and restore.

To nourish, support and maintain.

To gratify, spoil, comfort and please,

to nurture, assist, and sustain

…..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes 

by 

Dan White 

https://www.amazon.com/dp/B00F315Y4I/ref=cm_sw_r_tw_dp_vAT4sb0934RTM%20via%20@amazon

Tribute to Robert Davolt

Tribute to Robert Davolt

Tribute to Robert Davolt

Robert Davolt, 1958-2005: 

This years annual celebration of leather folk, IML, has just concluded. It is fitting to take this time to remember the distinguished gentleman who started these functions: Robert Davolt. Although Robert lost his short battle with cancer twelve years ago his spirit is still felt in leather circles around the world.
Davolt was a multi-talented and prolific writer, editor, publisher, businessman and leatherman. He was best known for being the last editor of Drummer, the pioneering and iconic leather magazine, and for being the executive producer of the International Mr. Drummer contest.
After Drummer ceased publication in 1999 Davolt wrote for many others, edited several issues of Bound & Gagged, and wrote an online column that had a readership of nearly 125,000!
In 2003 he published his first book, Painfully Obvious: An Irreverent & Unauthorized Manual for Leather/SM. Davolt’s next book, nicknamed GotterDrummerung: Twilight of the Odds, was to have been his full account of the demise of Drummer Magazine.

Davolt distinguished himself by his integrity, intelligence, high standards and brutal honesty.
Davolt’s sense of leather propriety even extended to his frequent admonitions to his readers to tip their bartenders, and to tip appropriately: “ . . . if you can hear the tip hit the bar, you are being too cheap. Someone is bound to think you are straight.


In his final column for Leatherpage.com he invited his readers to do what he had done his entire life: “ . . . if I have taught anything—if I leave you with anything—DO NOT accept second rate for yourselves. Always question; always challenge; always ask ‘why.’ Do what you want, but do your very best and do it to the very best standards you can establish.”

"I had a lot that I still wanted to accomplish. ... But I have seen the world, or at least five continents of it, swam in five oceans and touched countless islands. I have been counted down and out, started over, been to the edge and back so many times. Inevitably, there had to be one I wouldn't come back from."

Whenever leather folk gather for an event it is easy to imagine seeing

Davolt wearing either a leather necktie or a black uniform tie. Both his dress leather hat and title vest were emblazoned with an image of a dinosaur. He said he felt he was among “the last of breed that practices a more discreet, more cerebral, courteous and less impertinent denomination of leather.”

It is an honor to take a moment to remember this luminary of the leather scene.

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