With the exception of some little things like the item from a John Anders column I doubt there is too much more to learn about Shanghai Jimmy. It would be interesting if someone could run down more WW 2 survivors he fed and child hood friends and people he skated with and so on. And he must have had contact with people the several times he took sabbaticals. The Dallas website has some stuff from people who knew him.
The easy way to find the website of the the Dallas Historical Society is to enter the address: dallashistory.org
and select the message board. Then use the Search function and Shanghai Jimmy or maybe just chili. I believe the Shanghai Jimmy thread is the longest dealing with chili.
PJ8, I doubt that soy sauce was the magic ingredient but I'll try that the next time I make chili. (It may be hard for me to make an opinion. I use very little salt or soy anymore when cooking or at table.) When Shanghai Jimmy prepared an order of chili rice I remember clearly he added salt, or I wonder now if it was salt and a little MSG. Or maybe MSG was
the secret ingredient.
Really, I believe that Jimmy's recipe was an unusually good combination of more or less readily available ingredients.
So far as what was a # 3 or # 8 or # 9, a correspondent on this board was going to post a menu somewhere but I don't remember if that happened. I'd sure like to see one again.
I do remember that the chopped celery was one thing I did not like in chili rice and it is one thing I never use when I make chili. I always thought it was for the "Chinese Chow" that Jimmy also offered frequently.
Any foodie who goes to the Dallas History website may be put off by the relative lack of food items or at least recipes. After all, it is a history site and a fairly localized/speciaized one at that. However, use the search function and and you'll find what might be the real recipe for "Brockle's Dressing," once relished at a Dallas restaurant, a knock-off of the gravy or sauce for El Fenix enchiladas, and others. The Brockle's is not bad though my taste in dips or salad dressings runs in other directions and the El Fenix sauce looks worth trying.
I will say this, if any of the SJCR's I visited (probably six or seven total) were still in business, it would fit the Road food mold in every way!