On 2005-12-05, Damsel in dis Dress > wrote:

> Damn, I love creamed chipped beef on toast!

Me too. Had some just a couple nights ago. But, in my book,SOS is
something altogether different!

nb

In article >,
notbob > wrote:

> On 2005-12-05, Damsel in dis Dress > wrote:
>
> > Damn, I love creamed chipped beef on toast!
>
> Me too. Had some just a couple nights ago. But, in my book,SOS is
> something altogether different!


Chipped beef was the original. That stuff ain't cheap, though.
Somebody got the bright idea to substitute hamburger. When I was a kid,
we had hamburger gravy. It was brown though, and had some spices.
Still served on toast.

--
Dan Abel

Petaluma, California, USA

On 2005-12-20, Dan Abel > wrote:

> Chipped beef was the original. That stuff ain't cheap, though.
> Somebody got the bright idea to substitute hamburger. When I was a kid,
> we had hamburger gravy. It was brown though, and had some spices.
> Still served on toast.

Typically, SOS is all the previous day's hamburgers and breakfast
sausages recycled into a sawmill gravy. It can be pretty tasty if
done right. But, there's always some bozo that can mess anything up.
We had one moron cook at our company cafeteria who figured he was some
kinda aspiring chef entitled to exercise creative license and made
"his" SOS with corn starch. I wanted to submerge his head in it.

nb

notbob wrote:

> But, there's always some bozo that can mess anything up.

No kidding. I remember when I worked at a major corporation many moons
ago, and one week they put bratwurst on the menu. Being a
just-north-of-Pennsylvania-Dutch-Country transplant to the San Francisco
Bay Area, I was absolutely ECSTATIC that they were going to have German
food on the menu.

Then I got to the cafeteria for lunch and about lost it.

Some bozo (as you so tactfully put it) took those lovely bratwurst,
butterflied them, breaded them in best Chicken Fried Steak fashion, and
pan-fried them. *retch* They weren't even recognizable as bratwurst.
I was heartsick.

Dan Abel wrote:

> In article >,
> notbob > wrote:
>
> > On 2005-12-05, Damsel in dis Dress > wrote:
> >
> > > Damn, I love creamed chipped beef on toast!
> >
> > Me too. Had some just a couple nights ago. But, in my book,SOS is
> > something altogether different!
>
> Chipped beef was the original. That stuff ain't cheap, though.
> Somebody got the bright idea to substitute hamburger. When I was a
> kid,
> we had hamburger gravy. It was brown though, and had some spices.
> Still served on toast.

There is a difference between the fancy little glass jars of 'chipped
beef' sold in supermarkets and the 50 gallon drums of the stuff served
in American military 'mess' halls with a milk gravy. On toasted white
bread. Hence the vernacular for faeces on a shingle (SOS).
---
JL

>
>
> --
> Dan Abel
>
> Petaluma, California, USA

Joseph LIttleLIES wrote:
> Dan Abel wrote:
> >
> > Chipped beef was the original. That stuff ain't cheap, though.
> > Somebody got the bright idea to substitute hamburger. When I was a
> > kid,
> > we had hamburger gravy. It was brown though, and had some spices.
> > Still served on toast.
>
> There is a difference between the fancy little glass jars of 'chipped
> beef' sold in supermarkets and the 50 gallon drums of the stuff served
> in American military 'mess' halls with a milk gravy. On toasted white
> bread. Hence the vernacular for faeces on a shingle (SOS).

50 gallon drums.. you're FOS!

There are no ingredients in a military kitchen that a person can't
easily lift by hand. The heaviest item by far are spuds, they are
typically in 100lb wooden slat, wire reinfored, crates, onions the
same. Next are 60lb sacks of flour/sugar, each sack containing six
10lb bags... same for dried beans. Everything else weighs about 50lbs
or less... cartons of tins weigh no different from those at your local
stupidmarket. Frozen meat is in 40lb cartons.

The US military uses exactly the same Hormel chipped beef sold to
civilians, only it's packed in 2 1/2lb tins that look like prego cans
of Spam... 3 tins for every hundred portions. Creamed chipped beef is
the most expensive meal the US military serves, which is why it's not
served very often and why the ground beef version evolved.

Sheldon _55_

Dan Abel wrote:
>
> Chipped beef was the original. That stuff ain't cheap, though.

Evidently it was cheaper in the days before refrigeration was common.
But those little 3/8 ounce packages of paper-thin-sliced beef in the
refrigerator section sure make a convincing, less-expensive alternative,
although I think I would prefer honest corned beef to that stuff if I
could slice it thinly enough, or maybe even ham.

Melinda, waving hi to another sonic.net person, hoping they are as
deliriously happy with sonic as she is

Melinda Meahan wrote:
> Dan Abel wrote:
> >
> > Chipped beef was the original. That stuff ain't cheap, though.
>
> Evidently it was cheaper in the days before refrigeration was common.

Refrigeration has nothing to do with it... real dried chipped beef
requires no refrigeration, it's preserved by drying and salting... if
what you buy requires refrigeration it's not dried chipped beef.

Actually dried chipped beef was always expensive relative to fresh
meats and other preserved meats. As a rule of thumb the more water
removed and the leaner the more expensive the preserved meat product.

Sheldon

On Mon, 19 Dec 2005 22:53:59 -0800, Dan Abel > wrote:

> Chipped beef was the original. That stuff ain't cheap, though.
> Somebody got the bright idea to substitute hamburger. When I was a kid,
> we had hamburger gravy. It was brown though, and had some spices.
> Still served on toast.

We had Hamburger Slop at school I loved it. And I've never made it,
not even once. I'll have to remedy that.

You guys are giving me so many great ideas I'm having a hard time
keeping up with all of them!

Thanks all,
Carol