John Kuthe wrote in rec.food.cooking:

> On Mon, 03 Aug 2015 10:49:33 -0400, Brooklyn1
> > wrote:
>
> > Travis McGee wrote:
> >
> > > http://www.latimes.com/opinion/op-ed...-military-meat
> > > -20150802-story.html
> > >
> > > How we went from beef on the hoof to mystery meat in a box
> > > By Anastacia Marx de Salcedo
> >
> > <gibberish snipped>
> >
> > That article was obviously written by someone who never served in
> > the US military. The US military is served the finast USDA graded
> > beef possible, they get the best of the best, chosen way ahead of
> > anyone else, no restaurant on the planet gets better beef, same for
> > pork and chicken... there is no mystery meat, none. What most
> > altered how we eat is modern refrigeration.
>
> So Sheldpon, you're obviously a military brat, how did it get called
> Shit On A Shingle if the beef in that ostensibly creamed chipped beef
> was such great beef?
>
> John Kuthe...

Hey John,

Sheldon served in Korean war time (1, maybe 2 tours). It changed. We
did get decent stuff, but it wasn't the super expensive sorts later on.

Chipped beef done right is actually not only quite good, it's a
tradition and sailors like it (grin).

Carol

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