Steamed clams dripping with melted butter, lobsters...

Stop breathing that clam sauce on me.

Shellfish, mussels, oysters, clams, tilapia, char these were the common species.

The Human Stew

And then, you might have heard of this giant clam that was discovered off the coast of northern Iceland that reached 405 years old.

How do we begin to weave these tapestries together?

You can put anything into a hodgepodge.

Hash, stew, marmalade, submarines.

Now, who came up with the idea of chop suey?

Ghosts, orangutans, hospitals..

So, why why and where did chop suey come from?

And then one thing they have things like risotto chop suey.

You heard wrong. Chop suey's American, chow mein is Chinese.

One moonlit night before a storm, thousands of urchins, clams and corals released trillions of sperm and eggs into the open sea.

Now in the laboratory, if you take a clam and you put it in the pH that is not 8.1, which is the normal pH of seawater but 7.5, it dissolves in about three days.

I like to say chop suey's the biggest culinary joke that one culture has ever played on another, because chop suey, if you translate into Chinese, means tsap sui, which, if you translate back, means odds and ends.

I like to think of it as a mesh of civilizations, in which the strands of different cultures are intertwined.

Listen to politicians now, with their comprehensive 12 point plans.

A Chinese guy named Lem Sen shows up in Chinatown, New York City, and says, I want you guys all to stop making chop suey, because I am the original creator and sole proprietor of the dish known as chop suey.

The testimonies are a blend of anecdote, information, history, culture, knowledge, opinion and experience.

Awfully good beans. You oughta have some. You'll be eating chop suey soon.

Clamdigger.

So, he keeps on moving, approaching an unsuspecting waiter who is trying to deliver two plates of linguine in a delicate white wine clam sauce to diners who are sitting at a table just outside of a restaurant in the street.

So it took about 30 years before the Americans realized that, whoa, chop suey is actually not known in China.

Thereby differentiating oneself from others and comparing oneself with others, thus bringing about sorrow.

Not frogs.

I'm trying to show you too much, because I want you to really get a broth of ideas and images.

Those with clam

And living amongst the tangle of tube worms is an entire community of animals shrimp, fish, lobsters, crab, clams and swarms of arthropods that are playing that dangerous game between over here is scalding hot and freezing cold.

Returns TRUE on success or FALSE on failure.

We went and found these incredible clam beds sitting on the barren rock. Large clams, and when we opened them, they didn't look like a clam.

Do frogs breed in this water?

So, in a way, because the Chinese were attacked, chop suey was created as a defense mechanism.

Now restart the Sambar server for the changes to take effect.

I was feeling a little sick at my stomach... what with that sweet champagne and that tripe I'd been reading... that silly hodgepodge of melodramatic plots.

Do not listen to them, my daughter. Evil has many shapes and faces

Strange mashups were tried as caloric and nutritional fulfillment took precedent over taste or even common kitchen sense.

And as this article points out, The average native of any city in China knows nothing of chop suey.

And according to New York Times, in 1904, there was an outbreak of Chinese restaurants all over town, and the city has gone 'chop suey' mad.

The uncontaminated divine law and the uncontaminated heart... bring forth perception and insight, and right living is naturally sustained.

Like father, like son. The two original clams.

There are two clips I want to show you, the first one is a kind of hodgepodge, its just three little moments, four little moments with three of the people who are here tonight.

But the granddaddy of all the Chinese American dishes we probably ought to talk about is chop suey, which was introduced around the turn of the 20th century.

Now in the laboratory, if you take a clam and you put it in the pH that is not 8.1, which is the normal pH of seawater, but 7.5, it dissolves in about three days.

Fool! Headless toad! You know nothing of horses!