On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:

>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> That is something I have never tried, and don't think I ever will- I
> only recently tried chicken fried steak!

Try the Stouffers version on a baked potato or over rice. I bought
it again for the first time in 20 years and it's till good.

(Moving this out of an Andy-thread for everyone's sake)

-sw

Sqwertz wrote:
> On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
>>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>>
>> That is something I have never tried, and don't think I ever will- I
>> only recently tried chicken fried steak!
>
> Try the Stouffers version on a baked potato or over rice. I bought
> it again for the first time in 20 years and it's till good.
>
> (Moving this out of an Andy-thread for everyone's sake)
>
> -sw

Creamed chipped beef can actually be great...

On May 4, 1:26*pm, "Janet" > wrote:
> Sqwertz wrote:
> > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> >> That is something I have never tried, and don't think I ever will- I
> >> only recently tried chicken fried steak!
>
> > Try the Stouffers version on a baked potato or over rice. *I bought
> > it again for the first time in 20 years and it's till good.
>
> > (Moving this out of an Andy-thread for everyone's sake)
>
> > -sw
>
> Creamed chipped beef can actually be great...

I really like it on toast - but I think most Americans use chopped
dried beef, don't they? Everyone I know does.

OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
with crumbled cooked ground beef in it.

N.

"Nancy2" > wrote in message
...
> On May 4, 1:26 pm, "Janet" > wrote:
>> Sqwertz wrote:
>> > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>>
>> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>>
>> >> That is something I have never tried, and don't think I ever will- I
>> >> only recently tried chicken fried steak!
>>
>> > Try the Stouffers version on a baked potato or over rice. I bought
>> > it again for the first time in 20 years and it's till good.
>>
>> > (Moving this out of an Andy-thread for everyone's sake)
>>
>> > -sw
>>
>> Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.

I like it best over Belgian waffles. That just really makes my day.

Jon

"Nancy2" > wrote in message
...
On May 4, 1:26 pm, "Janet" > wrote:
> Sqwertz wrote:
> > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> >> That is something I have never tried, and don't think I ever will- I
> >> only recently tried chicken fried steak!
>
> > Try the Stouffers version on a baked potato or over rice. I bought
> > it again for the first time in 20 years and it's till good.
>
> > (Moving this out of an Andy-thread for everyone's sake)
>
> > -sw
>
> Creamed chipped beef can actually be great...

I really like it on toast - but I think most Americans use chopped
dried beef, don't they? Everyone I know does.

OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
with crumbled cooked ground beef in it.

N.



Please, let's don't start this 20-year old debate over The definition of
the recipe for "SOS" depends upon which branch of the service you ask and
what year(s) they served. Ground beef? Chipped beef? The stuff I remember
from childhood in the 1960's was creamed chipped beef on toast. I also
remember not liking it when I was about 5. I love creamed chipped beef now


Jill

On May 4, 3:50*pm, "jmcquown" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On May 4, 1:26 pm, "Janet" > wrote:
>
>
>
>
>
> > Sqwertz wrote:
> > > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> > >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> > >> That is something I have never tried, and don't think I ever will- I
> > >> only recently tried chicken fried steak!
>
> > > Try the Stouffers version on a baked potato or over rice. I bought
> > > it again for the first time in 20 years and it's till good.
>
> > > (Moving this out of an Andy-thread for everyone's sake)
>
> > > -sw
>
> > Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? *Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.
>
> Please, let's don't start this 20-year old debate over *The definition of
> the recipe for "SOS" depends upon which branch of the service you ask and
> what year(s) they served. *Ground beef? *Chipped beef? *The stuff I remember
> from childhood in the 1960's was creamed chipped beef on toast. *I also
> remember not liking it when I was about 5. *I love creamed chipped beef now
>
>
> Jill- Hide quoted text -
>
> - Show quoted text -

I'm not trying to start anything - I don't know what SOS was except
for what people described here....but "chipped beef" can certainly be
interpreted several ways, and I was just trying to differentiate what
I consider "chipped beef" (chopped up dried beef) from SOS. Bite me.

N.

"Nancy2" > wrote in message
...
On May 4, 3:50 pm, "jmcquown" > wrote:
> "Nancy2" > wrote in message
>
> ...
> On May 4, 1:26 pm, "Janet" > wrote:
>
>
>
>
>
> > Sqwertz wrote:
> > > On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> > >>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>
> > >> That is something I have never tried, and don't think I ever will- I
> > >> only recently tried chicken fried steak!
>
> > > Try the Stouffers version on a baked potato or over rice. I bought
> > > it again for the first time in 20 years and it's till good.
>
> > > (Moving this out of an Andy-thread for everyone's sake)
>
> > > -sw
>
> > Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only
> with crumbled cooked ground beef in it.
>
> N.
>
> Please, let's don't start this 20-year old debate over The definition
> of
> the recipe for "SOS" depends upon which branch of the service you ask and
> what year(s) they served. Ground beef? Chipped beef? The stuff I remember
> from childhood in the 1960's was creamed chipped beef on toast. I also
> remember not liking it when I was about 5. I love creamed chipped beef now
>
>
> Jill- Hide quoted text -
>
> - Show quoted text -

I'm not trying to start anything - I don't know what SOS was except
for what people described here....but "chipped beef" can certainly be
interpreted several ways, and I was just trying to differentiate what
I consider "chipped beef" (chopped up dried beef) from SOS. Bite me.

N.


Nancy, I guess you didn't notice my winking smiley. I wasn't actually
accusing you of anything. It's tongue in cheek. And I prefer creamed
chipped beef in a seasoned white sauce over ground beef in the same medium.
One could even argue southern sausage gravy is SOS, but I wouldn't believe
it. Relax, already. Unless you just want to jump on the "I hate Jill"
bandwagon, in which case, go right ahead.

Jill

On 5/4/2010 5:21 PM, l, not -l wrote:
> On 4-May-2010, > wrote:
>
>> The definition of
>> the recipe for "SOS" depends upon which branch of the service you ask and
>> what year(s) they served. Ground beef? Chipped beef? The stuff I
>> remember
>> from childhood in the 1960's was creamed chipped beef on toast. I also
>> remember not liking it when I was about 5. I love creamed chipped beef
>> now
>>
>
> I'll add a bit to the variation; while serving in the Army (Republic of
> Vietnamm 1968-1969), I had it both ways - dried beef and ground beef. It
> depended on what supplies were available; some firebases had cook tents but
> little or no refrigeration and had to make do with canned ingredients, such
> as powdered eggs and dried beef. More substantial bases were better
> equipped and regularly used fresh ingredients. The sauce/gravy was the
> same, but the meat varied, as did the "shingle" - sometimes, the shingle was
> just a pile of rubbery eggs (reconstituted, dried eggs).
>

U.S. Navy, 1957-1963, SOS only was made with dried beef that was
chipped, put in a cream gravy, and served over toast. On one ship I was
on the Tuesday luncheon in the chow hall was called "Miscarriage on
toast", ie. MOT, there was often another word used in the M's place but
I won't use that. It was crumbled, fried ground beef with onions in a
tomato sauce and served over toast. Wasn't half bad but I still prefer
SOS. Nowadays I have to soak the dried beef to get much of the salt out
but it's still good.

On Tue, 04 May 2010 18:44:14 -0500, George Shirley
> wrote:

>Nowadays I have to soak the dried beef to get much of the salt out
>but it's still good.
>
I've tried dried beef a couple of times over the years, but there's
something wrong with it. The texture isn't what I remember chipped
beef being.

--
I love cooking with wine.
Sometimes I even put it in the food.

George Shirley wrote:
>
> U.S. Navy, 1957-1963, SOS only was made with dried beef that was
> chipped, put in a cream gravy, and served over toast.

US Navy 1978-1984 all at air stations. SOS was only made with ground
beef. One deployment was at a USAF station in Japan where it was over
biskets.

Where I to make it myself I'd use chipped beef, a cream based gravy,
over a wheat-free toast. I haven't made it in over a decade. I like it
with boiled eggs diced in but I don't remember it that way while I was
in the military.

On Tue, 4 May 2010 12:12:52 -0700 (PDT), Nancy2 wrote:

> I really like it on toast - but I think most Americans use chopped
> dried beef, don't they? Everyone I know does.

The Armor stuff in the blue bottle. Beef in a bottle?

-sw

On Wed, 5 May 2010 01:09:28 GMT, l, not -l wrote:

> On 4-May-2010, Sqwertz > wrote:
>
>> The Armor stuff in the blue bottle. Beef in a bottle?
>>
>> -sw
>
> That's the stuff. I have a nice collection of "juice glasses" from those
> little jars with the pry-off lids

I saw that they now come in foil packages like the tuna now, too.
Collect more glasses, because they may be disappearing soon in favor
of the later (saves shelf-space, damage, shipping, packaging costs,
etc...)

-sw

On Wed, 5 May 2010 03:38:01 GMT, l, not -l wrote:

> On 4-May-2010, Sqwertz > wrote:
>
>> I saw that they now come in foil packages like the tuna now, too.
>> Collect more glasses, because they may be disappearing soon in favor
>> of the later (saves shelf-space, damage, shipping, packaging costs,
>> etc...)
>
> Some stores here (STL) have it in a pouch, others carry the glass jars. The
> store I shop most often carries the jar version; probably because it is a
> smaller store and jars takes less shelf space.

The jars would take _more_ shelf space. You could fit over 60
packages in a 4.5" wide space. With bottles you'd have to stack
them (and they're not really that stackable (unless you want them
falling all over the place).

-sw

On Wed, 5 May 2010 03:38:01 GMT, l, not -l wrote:

> On 4-May-2010, Sqwertz > wrote:
>
>> I saw that they now come in foil packages like the tuna now, too.
>> Collect more glasses, because they may be disappearing soon in favor
>> of the later (saves shelf-space, damage, shipping, packaging costs,
>> etc...)
>>
>> -sw
>
> Some stores here (STL) have it in a pouch, others carry the glass jars. The
> store I shop most often carries the jar version; probably because it is a
> smaller store and jars takes less shelf space.

But I guess I see what you mean. One row wide would be 2" wide.
Duh.

-sw

Nancy2 wrote:

>> Creamed chipped beef can actually be great...
>
> I really like it on toast - but I think most Americans use chopped dried
> beef, don't they? Everyone I know does.
>
> OTOH, "sh*t on a shingle" I believe is the same basic bechamel only with
> crumbled cooked ground beef in it.

The term "SOS" is applied to both of those concoctions, but I think "vomit
on a shingle" is a better description of the ground beef version.

Bob

On Tue, 4 May 2010 12:32:36 -0500, Sqwertz >
wrote:

>On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
>>> OB Food: Creamed chipped beef on toast! I feel fat, for now!
>>
>> That is something I have never tried, and don't think I ever will- I
>> only recently tried chicken fried steak!
>
>Try the Stouffers version on a baked potato or over rice. I bought
>it again for the first time in 20 years and it's till good.
>
>(Moving this out of an Andy-thread for everyone's sake)
>
>-sw

We had it a lot growing up. I liked it best over potatoes as you say.
Probably because as a kid it was the most filling. I've never had it
with rice. My mom used Buddig meat and canned cream of mushroom soup.
I don't use canned soup but I do like mushrooms in it along with onion
and garlic. It's also good over bazooka biscuits for a fast meal on a
lazy evening. I see the Buddig recipe includes Dijon which sounds
really good too. Now I want some.

Lou

Sqwertz wrote:
>
> On Tue, 4 May 2010 08:41:24 -0700 (PDT), merryb wrote:
>
> >> OB Food: Creamed chipped beef on toast! I feel fat, for now!
> >
> > That is something I have never tried, and don't think I ever will- I
> > only recently tried chicken fried steak!
>
> Try the Stouffers version on a baked potato or over rice. I bought
> it again for the first time in 20 years and it's till good.

That used to be one of my favorite frozen foods.
I'd boil up a batch of frozen ravioli or tortellini
or steam some broccoli, and pour the Stouffer's
over that. It's an astoundingly good product.

Sqwertz wrote:

> Try the Stouffers version on a baked potato or over rice. I bought
> it again for the first time in 20 years and it's till good.
>
> (Moving this out of an Andy-thread for everyone's sake)
>
> -sw

Love it on hot toasted big croutons of rye or pumpernickle.
I also like it with little green peas in it sometimes.

On May 4, 10:25*pm, Goomba > wrote:
> Sqwertz wrote:
> > Try the Stouffers version on a baked potato or over rice. *I bought
> > it again for the first time in 20 years and it's till good.
>
> > (Moving this out of an Andy-thread for everyone's sake)
>
> > -sw
>
> Love it on hot toasted big croutons of rye or pumpernickle.
> I also like it with little green peas in it sometimes.

....or hard-boiled eggs, chunked.

I usually buy Buddig because it's not as salty and doesn't need
rinsing first, and I don't need the "juice" jars, but I love the stuff
in the jars just plain in sandwiches (with Boetje's mustard, butter
and lettuce).

N.