A plaque remaining from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem.

Above, a 1934 plaque from the Big Apple Night Club at West 135th Street and Seventh Avenue in Harlem. Discarded as trash in 2006. Now a Popeyes fast food restaurant on Google Maps.

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Entry from December 30, 2008
Stoup (stew + soup)

A “stoup” (stew + soup) is thinner than a stew, but thicker than a soup. Television food cook Rachael Ray has popularized the word “stoup,” and a trademark was filed in 2007.

The word “stoup” has appeared earlier in several food articles and recipes, dating back at least to 1964. Another, less popular “Rachael Ray-ism” is “choup" (chowder + soup).

Wikipedia: Rachael Ray
Rachael Domenica Ray (born August 25, 1968 in Glens Falls, New York) is a television personality and author. She hosts the syndicated talk/lifestyle program Rachael Ray and two Food Network series, 30 Minute Meals and Rachael Ray’s Tasty Travels. Ray has also written a series of cookbooks based on the 30 Minute Meals concept, and launched a magazine, Every Day with Rachael Ray, in 2006.

Prior to the launch of her talk show, Ray hosted two other Food Network shows, $40 a Day and Inside Dish.
On her television programs she has coined catch phrases such as “EVOO” (extra-virgin olive oil), “yum-o”, “so delish”, “G.B.” (garbage bowl), “Oh my gravy!”, “entréetizer” (entrée-sized appetizer), “stoup” (cross between a soup and stew) and “How bad is that"’?" In 2007, The Oxford American College Dictionary announced the addition of the term EVOO (short for extra virgin olive oil), which Ray has helped popularize.

27 April 1964, Oakland (CA) Tribune, “New Dish Is Cross Between Soup, Stew” by Martha Lee, pg. 20, cols. 1-2: 
What is Chicken Stoup? You may well ask, for the word “stoup” is brand new and expresses a brand new idea in chicken cookery. As its name implies, the dish is a cross between a stew and a soup, combining the most wonderful features of both.

Into the kettle go meaty pieces of chicken, and with them a companionable array of ingredients—celery, onion, green pepper, potatoes, canned tomatoes, canned corn, and just enough seasoning to add zip without overwhelming the delicate taste of the bird.

The stoup cooks for about three quarters of an hour, and provides plenty of excellent broth. Serve in soup plates, and eat with a soup spoon, fork and knife. It’s delicious and hearty, and golden corn sticks are just the perfect accompaniment.

One broiler-fryer chicken, cut in serving pieces
One-fourth cup (one-half stick) butter or margarine
Two cups sliced celery
one large onion, chopped
One green pepper, cut in strips and halved
Two cups water
Three medium potatoes, quartered
Two teaspoons salt
One-half teaspoon paprika
One-quarter teaspoon black pepper
One-quarter teaspoon thyme
One tablespoon Worcestershire sauce
One can (one pound) tomatoes
One can (one pound) whole kernel corn

Melt butter in 5 or 6-quart kettle over medium heat; add chicken and brown on both sides. Remove chicken; add celery, onion and green pepper to kettle and cook 5 minutes, stirring often. Add water, potatoes, salt, paprika, black pepper, thyme, Worcestershire sauce, and chicken; simmer 30 minutes. Add tomatoes and corn; simmer 10 to 15 minutes, until chicken is tender. Serve with corn sticks. (Serve in soup plates and eat with knife, fork, and spoon.) Makes 4 to 6 servings.

7 October 1973, Lima (OH) News, pg. B4, col. 2:
Try this Lunch Box Tuna Stoup, a cross between stew and soup.
(Recipe follows—ed.)

24 March 1977, Berkshire (MA) Eagle, “Spring weather ‘St-oups’” by Lee Leahy, pg. 7, col. 5:
“St-oup.” The word brought back memories of the days when I used to make soup from scratch often, back when I had a big family to feed on a low budget.

I’d start with a soup bone and add lots of vegetables. It would be so thick that the family would ask if it was stew or soup.

“It’s stoup,” I told them. The word was forgotten until I received a release from the Gravy Master’s Kitchen recently with a couple of recipes they call ‘St-oups.”
(Recipes for “Down East Haddock St-oup and “Vegetable and Beef St-oup” follow—ed.)

Alaska’s Cooking, Vol. 2
By Anchorage Women’s Club
Anchorage, AK: The Club
Pg. 28:
Hearty Stoup
(Onion, hot chili, Texas barbecued beans, beef broth, and tomato soup—ed.)

New York (NY) Times
Being Rachael Ray: How Cool Is That?
Published: October 19, 2005
Her cutesy-pie catchphrases - sammies for sandwiches, stoups for soups that are as thick as stew - are so grating on certain people that they inspired a drinking game in which players take a sip when she uses one. If she creates a new and completely unnecessary abbreviation, they have to swallow the whole drink.

Television WIthout Pity Forums - Rachael Ray
May 7, 2006 @ 5:16 pm
Next on 30 Minute Meals. Movie Night part 2. “I’ll be making an E and B stoup. You know it’s thicker than a soup but thinner than a stew. I call it E and B which is egg and bacon.” {giggle giggle giggle}. Then she’ll go on and on about how she developed this, when we all know the idea was hatched right here by DreamAloud.

Word Mark STOUP
Goods and Services IC 029. US 046. G & S: Soups and stews
Standard Characters Claimed
Serial Number 77125533
Filing Date March 8, 2007
Current Filing Basis 1B
Original Filing Basis 1A
Published for Opposition October 21, 2008
Attorney of Record Robin E. Silverman
Type of Mark TRADEMARK
Live/Dead Indicator LIVE

Posted by Barry Popik
New York CityFood/Drink • Tuesday, December 30, 2008 • Permalink