Utah Bob #35998 Posted January 9, 2021 Share Posted January 9, 2021 Link to comment Share on other sites More sharing options...
Badger Mountain Charlie SASS #43172 Posted January 9, 2021 Share Posted January 9, 2021 I actually liked SOS when served while serving. Company A had a great mess Sergeant. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 9, 2021 Share Posted January 9, 2021 Link to comment Share on other sites More sharing options...
Hill Beachy, SASS #5327 Posted January 9, 2021 Share Posted January 9, 2021 I don't recall it being served on such a fancy plate though. Need to get you some plastic or metal trays. Link to comment Share on other sites More sharing options...
Perro Del Diablo Posted January 9, 2021 Share Posted January 9, 2021 Link to comment Share on other sites More sharing options...
Charlie Harley, #14153 Posted January 9, 2021 Share Posted January 9, 2021 I always liked good SOS, especially with a splash of Tabasco. Link to comment Share on other sites More sharing options...
Hardpan Curmudgeon SASS #8967 Posted January 9, 2021 Share Posted January 9, 2021 My old dear friend and honorary Big Sister Dona "Doxna" Johnson used to host occasional SOS dinners... I never missed one~! The wine pairing was always a challenge. Link to comment Share on other sites More sharing options...
Rye Miles #13621 Posted January 9, 2021 Share Posted January 9, 2021 First time I ever had it was at my aunts house in PA. I was 4-5 yrs old. I’ve liked it ever since. I haven’t had it in a long time. Link to comment Share on other sites More sharing options...
Pulp, SASS#28319 Posted January 10, 2021 Share Posted January 10, 2021 Mom made it often. Dad always said, “It’s good, but just not what the Army made.” Link to comment Share on other sites More sharing options...
Trigger Mike Posted January 10, 2021 Share Posted January 10, 2021 I love sos but don't recall seeing chipped beef in the store. Link to comment Share on other sites More sharing options...
Marshal Mo Hare, SASS #45984 Posted January 10, 2021 Share Posted January 10, 2021 6 hours ago, Hill Beachy, SASS #5327 said: I don't recall it being served on such a fancy plate though. Need to get you some plastic or metal trays. Officers Mess! Link to comment Share on other sites More sharing options...
Dantankerous Posted January 10, 2021 Share Posted January 10, 2021 Good stuff there. Now I'm hungry. Again. Link to comment Share on other sites More sharing options...
Grouchy Greg, SASS#71981 Posted January 10, 2021 Share Posted January 10, 2021 The Air Force served great SOS. So did the D.C. Department of Corrections where I worked for 27 years + after the AF. Our prison mess stewards were nearly all retired military mess sergeants who used the military master menus, and they taught the inmate cooks how to make it just like they did. It was ALL good, no matter which institution served it. Link to comment Share on other sites More sharing options...
Alpo Posted January 10, 2021 Share Posted January 10, 2021 49 minutes ago, Trigger Mike said: I love sos but don't recall seeing chipped beef in the store. Armour sliced dried beef. It's on the canned meat aisle. https://duckduckgo.com/?q=armor+sliced+dried+beef&t=fpas&iax=images&ia=images Link to comment Share on other sites More sharing options...
Calamity Kris Posted January 10, 2021 Share Posted January 10, 2021 This thread motivated me to make our own version of SOS. 1 to 1 1/2 lbs ground turkey 8 ounces Crimini mushrooms, cleaned and sliced 3 stalks green onions cleaned and chopped 2 small sprigs of parsley, finely chopped 1 can condensed cream of mushroom soup 1 can condensed cream of chicken soup 8 ounces sour cream Salt and pepper to taste You can serve this over rice, noodles or toast. Whatever is your fancy. Saute mushrooms and green onions until mushrooms are soft. Set aside. Brown turkey with salt and pepper. Add mushrooms onion mix, cream of chicken and cream of mushroom soups to browned turkey. Stir until thoroughly blended, then simmer for 10 minutes. Turn off heat and add sour cream, mixing thoroughly. Serve over your item of choice immediately, garnished with parsley. Link to comment Share on other sites More sharing options...
Badger Mountain Charlie SASS #43172 Posted January 10, 2021 Share Posted January 10, 2021 Never thought of it over rice. Huh! Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 10, 2021 Author Share Posted January 10, 2021 7 hours ago, Hill Beachy, SASS #5327 said: I don't recall it being served on such a fancy plate though. Need to get you some plastic or metal trays. I considered using a mess kit. But I don’t have a clean one. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 10, 2021 Author Share Posted January 10, 2021 26 minutes ago, Alpo said: Armour sliced dried beef. It's on the canned meat aisle. https://duckduckgo.com/?q=armor+sliced+dried+beef&t=fpas&iax=images&ia=images You can also get it frozen. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 10, 2021 Share Posted January 10, 2021 9 minutes ago, Utah Bob #35998 said: I considered using a mess kit. But I don’t have a clean one. Doesn't that make it more authentic? Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 10, 2021 Share Posted January 10, 2021 3 hours ago, Hardpan Curmudgeon SASS #8967 said: My old dear friend and honorary Big Sister Dona "Doxna" Johnson used to host occasional SOS dinners... I never missed one~! The wine pairing was always a challenge. Carlo Rossi Burgundy. Or, if in the era I suspect, Red Mountain Burgundy. Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 10, 2021 Author Share Posted January 10, 2021 1 minute ago, Subdeacon Joe said: Doesn't that make it more authentic? Typhus is also authentic but.......... Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 10, 2021 Author Share Posted January 10, 2021 8 hours ago, Subdeacon Joe said: That’s reeeally old school! I like this one. https://quartermaster.army.mil/jccoe/Operations_Directorate/QUAD/Menu/recipes/section_l/L03000.pdf Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 10, 2021 Author Share Posted January 10, 2021 3 minutes ago, Subdeacon Joe said: Carlo Rossi Burgundy. Or, if in the era I suspect, Red Mountain Burgundy. Or the cheapest thing on the shelf at the Class 6 store. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 10, 2021 Share Posted January 10, 2021 1 hour ago, Utah Bob #35998 said: That’s reeeally old school! I think that was the 1920 version. 1920.... It just hit me that was over 100 years ago. Sometimes having a long view of things will kind of trip me up. I usually think of 100 years ago as "only a hundred years ago, " not all that long ago. Or I marvel at some dish from Europe can be called traditional when it uses potatoes, tomatoes, or maize (corn), then realize that 400 years really is long enough to make a food traditional. Link to comment Share on other sites More sharing options...
Warden Callaway Posted January 10, 2021 Share Posted January 10, 2021 I use to make chip beef on toast about every Sunday morning. Then I got to making sausage gravy on biscuits because for some reason the stores were often out of dried beef. But I've been struggling with my blood sugar levels so I've had to give up a lot of carbs. Link to comment Share on other sites More sharing options...
Waxahachie Kid #17017 L Posted January 10, 2021 Share Posted January 10, 2021 I did see that stuff, a lot, while in the military. Some of it was being served in the mess hall...and I saw similar stuff in the head. Maybe that's why it never appealed to me. Many loved it...and, hey, that is just fine. I will admit, that some of the rations (I think they call them M.R.E.'s in today's military) we got, looked worse than S.O.a.S. Seeing this does bring back some memories, for sure....try as I may to forget them. Link to comment Share on other sites More sharing options...
Warden Callaway Posted January 10, 2021 Share Posted January 10, 2021 54 minutes ago, Waxahachie Kid #17017 L said: I did see that stuff, a lot, while in the military. Some of it was being served in the mess hall...and I saw similar stuff in the head. Maybe that's why it never appealed to me. Many loved it...and, hey, that is just fine. I will admit, that some of the rations (I think they call them M.R.E.'s in today's military) we got, looked worse than S.O.a.S. Seeing this does bring back some memories, for sure....try as I may to forget them. A guy that had been in the Navy overheard me talking about S.O.S. at work. He chimed in and said he wished he could make some. It's very simple. I gave him the recipe. Some time later he came to me and thanked me for the recipe. He sure enjoyed it. Link to comment Share on other sites More sharing options...
Rye Miles #13621 Posted January 10, 2021 Share Posted January 10, 2021 11 hours ago, Subdeacon Joe said: Carlo Rossi Burgundy. Or, if in the era I suspect, Red Mountain Burgundy. That's all my father drank, Carlo Rossi Burgundy!! I still buy it now and then. Good stuff. California wine! Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 10, 2021 Share Posted January 10, 2021 45 minutes ago, Rye Miles #13621 said: That's all my father drank, Carlo Rossi Burgundy!! I still buy it now and then. Good stuff. California wine! I've had expensive "award winning" wines that are a lot worse. Link to comment Share on other sites More sharing options...
Wallaby Jack, SASS #44062 Posted January 10, 2021 Share Posted January 10, 2021 ......, er, ... please excuse my antipodian iggerence, ........ but whot do this 'tic'lar SOS actually stand for ???? Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 10, 2021 Author Share Posted January 10, 2021 8 minutes ago, Wallaby Jack, SASS #44062 said: ......, er, ... please excuse my antipodian iggerence, ........ but whot do this 'tic'lar SOS actually stand for ???? S*** On a Shingle Link to comment Share on other sites More sharing options...
Utah Bob #35998 Posted January 10, 2021 Author Share Posted January 10, 2021 6 hours ago, Subdeacon Joe said: I've had expensive "award winning" wines that are a lot worse. Wine taste is subjective. If it tastes good to you it's a good wine, regardless of cost. Link to comment Share on other sites More sharing options...
Kulshan 20262 Posted January 10, 2021 Share Posted January 10, 2021 I like my eggs over medium, and placed on top of the SOS. Yes, the Air Force SOS was good. Link to comment Share on other sites More sharing options...
Subdeacon Joe Posted January 10, 2021 Share Posted January 10, 2021 23 minutes ago, Utah Bob #35998 said: Wine taste is subjective. If it tastes good to you it's a good wine, regardless of cost. Exactly. One time someone was going on about a $40/bottle Alexander Valley red, so I set up a tasting of that, the same variety from Barefoot Cellar, about $10/bottle, and a Carlo Rossi red. The person ranked them Barefoot, Rossi, and the AV. Link to comment Share on other sites More sharing options...
watab kid Posted January 11, 2021 Share Posted January 11, 2021 had this as a kid all too often to desire it these days , not that it was bad really - it was the repletion that made me hate it and the goolash , Link to comment Share on other sites More sharing options...
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