Utah Bob #35998 Posted August 7, 2019 Share Posted August 7, 2019 https://quartermaster.army.mil/jccoe/publications/recipes/section_l/L03000.pdf Link to comment Share on other sites More sharing options...
Colorado Coffinmaker Posted August 7, 2019 Share Posted August 7, 2019 Oh YUM YUM!! YUM!!!! Link to comment Share on other sites More sharing options...
Tex Jones, SASS 2263 Posted August 7, 2019 Share Posted August 7, 2019 Oh, no! Sorry, but just no. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 7, 2019 Author Share Posted August 7, 2019 I am now properly fortified and ready to kick a** and take names. Alas there is no one kickable around...os maybe I’ll take a quick snooze. Link to comment Share on other sites More sharing options...
Alpo Posted August 7, 2019 Share Posted August 7, 2019 Looks like something the cat threw up. Link to comment Share on other sites More sharing options...
DocWard Posted August 7, 2019 Share Posted August 7, 2019 I think I’ll stick to cold pizza and warm beer, or as we called it in college, “The Breakfast of People Who Never Remotely Considered Being Champions “ Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted August 7, 2019 Share Posted August 7, 2019 https://archive.org/details/manualforarmycoo1917unit see: https://archive.org/details/manualforarmycoo1917unit/page/180 for the recipe. Beef, chipped (for 60 men). Ingredients used : 15 pounds chipped beef. 1 pound fat, butter preferred. 1 1/2 pounds flour, browned in fat. 2 cans evaporated milk. 1 bunch parsley. 1/4 ounce pepper. 6 quarts beef stock. Melt the fat in the pan and add the flour; cook a few minutes; mix the milk and beef stock, or water; stir the batter in slowly to pre- vent lumping; add the beef and cook a few minutes. Add the parsley and serve on toast. If the beef is very salty, it should be scalded before cooking. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 7, 2019 Author Share Posted August 7, 2019 8 minutes ago, Subdeacon Joe said: https://archive.org/details/manualforarmycoo1917unit see: https://archive.org/details/manualforarmycoo1917unit/page/180 for the recipe. Beef, chipped (for 60 men). Ingredients used : 15 pounds chipped beef. 1 pound fat, butter preferred. 1 1/2 pounds flour, browned in fat. 2 cans evaporated milk. 1 bunch parsley. 1/4 ounce pepper. 6 quarts beef stock. Melt the fat in the pan and add the flour; cook a few minutes; mix the milk and beef stock, or water; stir the batter in slowly to pre- vent lumping; add the beef and cook a few minutes. Add the parsley and serve on toast. If the beef is very salty, it should be scalded before cooking. I don't use the tasty 1916 recipe. Them guys was unhealthy! Plus Chipped Beef is for the Navy as far as I'm concerned (although my dad and son liked it, and they weren't Navy). http://www.navyhistory.org/2016/04/chow-creamed-sliced-beef-on-toast-s-o-s/ Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted August 7, 2019 Share Posted August 7, 2019 51 minutes ago, Subdeacon Joe said: https://archive.org/details/manualforarmycoo1917unit see: https://archive.org/details/manualforarmycoo1917unit/page/180 for the recipe. Beef, chipped (for 60 men). Ingredients used : 15 pounds chipped beef. 1 pound fat, butter preferred. 1 1/2 pounds flour, browned in fat. 2 cans evaporated milk. 1 bunch parsley. 1/4 ounce pepper. 6 quarts beef stock. Melt the fat in the pan and add the flour; cook a few minutes; mix the milk and beef stock, or water; stir the batter in slowly to pre- vent lumping; add the beef and cook a few minutes. Add the parsley and serve on toast. If the beef is very salty, it should be scalded before cooking. If culinary school taught me anything, it’s choose the right sized pan before you start. of course you really don’t know if the beef is very salty until you’ve cooked it. Thus it’s better the second morning. Link to comment Share on other sites More sharing options...
Red Eye Jim Posted August 7, 2019 Share Posted August 7, 2019 Good ol' SOS... Food sure to make you fall asleep on duty. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted August 7, 2019 Share Posted August 7, 2019 Obviously (to me), that is not Zummie's recipe. There are no (visible) boiled eggs. Link to comment Share on other sites More sharing options...
Allie Mo, SASS No. 25217 Posted August 7, 2019 Share Posted August 7, 2019 PS W/O toast it is not SOS. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 7, 2019 Author Share Posted August 7, 2019 9 minutes ago, Allie Mo, SASS No. 25217 said: PS W/O toast it is not SOS. Agreed. It's on toast. You just can't see it. Link to comment Share on other sites More sharing options...
Chuck Steak Posted August 7, 2019 Share Posted August 7, 2019 Ah yes... creamed beef on toast - it is the Lagavulin-16 of breakfast foods. -Of course, depending on your perspective, Lagavulin-16 might be considered the creamed beef on toast of Scotch Whisky It should also be said - that is a fine choice of mug for consuming your coffee. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted August 7, 2019 Share Posted August 7, 2019 5 minutes ago, Utah Bob #35998 said: Agreed. It's on toast. You just can't see it. Should the toast be lightly done or crispy. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 7, 2019 Author Share Posted August 7, 2019 31 minutes ago, Marshal Mo Hare, SASS #45984 said: Should the toast be lightly done or crispy. Crispy Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 7, 2019 Author Share Posted August 7, 2019 40 minutes ago, Chuck Steak said: Ah yes... creamed beef on toast - it is the Lagavulin-16 of breakfast foods. -Of course, depending on your perspective, Lagavulin-16 might be considered the creamed beef on toast of Scotch Whisky It should also be said - that is a fine choice of mug for consuming your coffee. DOL. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 7, 2019 Author Share Posted August 7, 2019 Oh gird thy loins ye men of weaker mettle. Feast on this sumptuous repast of warriors and sally forth to meet the rising sun and uncertain fate! Eat I say! And damn the consequences! Link to comment Share on other sites More sharing options...
Henry T Harrison Posted August 7, 2019 Share Posted August 7, 2019 Looks great to me Link to comment Share on other sites More sharing options...
Alpo Posted August 7, 2019 Share Posted August 7, 2019 1 hour ago, Utah Bob #35998 said: Oh gird thy loins ye men of weaker mettle Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 7, 2019 Author Share Posted August 7, 2019 58 minutes ago, Alpo said: Note: Doesn’t work with jungle fatigues. Or a kilt, Link to comment Share on other sites More sharing options...
DocWard Posted August 7, 2019 Share Posted August 7, 2019 2 hours ago, Utah Bob #35998 said: Oh gird thy loins ye men of weaker mettle. Feast on this sumptuous repast of warriors and sally forth to meet the rising sun and uncertain fate! Eat I say! And damn the consequences! I will admit it looks tasty. I haven't had any since I retired though. I don't know anyplace that makes it, and I'm far too scared to try to make it myself. Especially since I would be the only one eating it. Link to comment Share on other sites More sharing options...
Texas Lizard Posted August 7, 2019 Share Posted August 7, 2019 SOS...Had it the Air Force...Had at 5 am for breakfast, went to class at 6 am and by 7 am the system was clean...From top to bottom....For some reason it never settled very well with me.... Texas Lizard Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted August 8, 2019 Author Share Posted August 8, 2019 55 minutes ago, DocWard said: I will admit it looks tasty. I haven't had any since I retired though. I don't know anyplace that makes it, and I'm far too scared to try to make it myself. Especially since I would be the only one eating it. Simply follow the simple Quartermaster recipe. You do have to cut it down some. Link to comment Share on other sites More sharing options...
DocWard Posted August 8, 2019 Share Posted August 8, 2019 25 minutes ago, Utah Bob #35998 said: Simply follow the simple Quartermaster recipe. You do have to cut it down some. Just a tad. Link to comment Share on other sites More sharing options...
Chuck Steak Posted August 8, 2019 Share Posted August 8, 2019 I use heavy cream instead of milk Link to comment Share on other sites More sharing options...
Tall Tale Todd Posted August 8, 2019 Share Posted August 8, 2019 It's delicious. They served it to me in the DFAC this very morning. Link to comment Share on other sites More sharing options...
Forty Rod SASS 3935 Posted August 8, 2019 Share Posted August 8, 2019 12 hours ago, Utah Bob #35998 said: https://quartermaster.army.mil/jccoe/publications/recipes/section_l/L03000.pdf Im make it at home, both with hamburger and chipped beef. I like one better than the other, but it changes from time to time. Depends on what's in the fridge. BTW, I don't waste good bread on it. None of that artisano stuff for SOS, just plain cheap white sandwich bread. Add some Tabasco, black pepper and salt and it's good to go. Link to comment Share on other sites More sharing options...
Tennessee Trapper Tom Posted August 8, 2019 Share Posted August 8, 2019 Love SOS. I use the same recipe except I also add chipped beef. No one that I have it to this way has not just loved it. I served with a sunny side up egg on top And Louisiana hot sauce Link to comment Share on other sites More sharing options...
largo casey #19191 Posted August 8, 2019 Share Posted August 8, 2019 Wheres the CHILI's Largo Link to comment Share on other sites More sharing options...
Big Sage, SASS #49891 Life Posted August 8, 2019 Share Posted August 8, 2019 I remember the SOS from basic at Ft Polk. They used really fatty hamburger and when it was served there was an inch of grease on top. It was served over fresh biscuits which were really good. I used to grab a couple of them and some cereal ....pass on the greasy stuff! Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted August 8, 2019 Share Posted August 8, 2019 “Chipped beef”. Sounds like a box of frozen beef was sent to the mess hall and some KPs were put on it with hatchets. where it could have come from.... once upon a time when I and even 40Rod were young, I worked in a meat packing plant. Sometimes in the boning room where quarters entered one end and barrels of parts were taken out the other end. In between there was the guy with the band saw and a bunch of meat cutters aka “boners”, the finished product conveyor carried the parts and the bones. Parts went to barrels, the bones were processed by two guys who took off the remaining scraps with funny looking devices. Those scraps would qualify as “chipped beef”. Link to comment Share on other sites More sharing options...
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