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.
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
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
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.