Thread: SoS The Great Debate

I was lucky enough to be in crack armor battalions. We had the best mess halls on post. But I developed a real dislike for SOS one morning. I won't go into the details... So like I said, no need to experience that again...

Originally Posted by cau

But I developed a real dislike for SOS one morning. I won't go into the details... So like I said, no need to experience that again...

Originally Posted by cudarunner

I found that much of the 'Crap' that I ate in 'Some of' the 'Military Facilities' actually tasted rather good when fixed by knowledgeable 'Civilian Cooks' like my grandmother or mother and later myself and others. (Chipped Beef on Toast) 'Civilian for SOS'.

I will say this: Eating on board a submarine was completely different from eating on Any Shore Facility. Not only was the quality of the food much, much better but so was the 'choices'. Bet you never got to order how you wanted your eggs cooked for your breakfast or if your steak was to be done rare/medium rare/well done etc for your supper.

That's awesome where do I sign up lol.......uh I'm too old and fat now though,probably get stuck in one of the hallway door ports haha.

Originally Posted by cau

I won't go into the details... So like I said, no need to experience that again...

So I think you are saying that experiencing the same meal twice already was sufficient?

I haven't thought about this for a long time. I was at the NCO Academy. There was a very, very ugly WAC who worked in the mess hall. She had a reputation at the Enlisted Club as well... As I was eating breakfast, a fellow soldier sitting across from me made a comment relating what was on my plate to the ugly WAC... I haven't appreciated SOS since.

I like it. When I was working my way through college at the Stouffer's Foods plant in the 80's, we used to make it in those boilable plastic pouches, and they would serve the over-runs in our free employee cafeteria. I worked production supply from the warehouse, and can remember many times grabbing a handful of the dried beef out of a case to be saved in a disposable plastic glove for snacking on during my shift. I don't think I've had it since, but would definitely chow down on it again-I loved that salty, chewy texture in the gravy!

Oh dammit.........well,It's been broiling on my mind now ever since Glenn started this thread and although it's not exactly SOS, It's close enough that it was enjoyed. This was made with a mock turkey gravy I made using a little beef with chicken stock and some herbs and poured over Some thick cut sour dough toast. But Our old friend dried beef is in there having a good time. The Monkey has been calmed but not quit tamed so soon it will be the real deal with no substitutes or excuses. I'm gonna be fatter oooohhhhhh...........

Here is a question though.We've discussed the nuances of SOS but, what about the bread ? I mean,if it's a true SOS as like in institutional on the metal tray or thick diner plate then do we insist on white square bread,or Texas toast or what here ? My vote is for Texas toast.

Originally Posted by gssixgun

So how do you make it

"Stuff" on a Shingle

Seems there is a debate about the meat.. which I think has to do with what year you learned to make it

Now Pops was a three war vet and he learned originally in WW2, so I have always believed that SoS was made using Chipped Beef and not Hamburger

Well buttered toast smothered with salty creamed chipped beef cracked pepper on top Mmmmmmmmm

I remember it was one of the few things Pops would make for us kids when he was left to care for us

Green Peppers and Eggs
Fried Bologna Sammies
and his infamous SoS



So have you had it ???

How do you make yours ???

And I read this again and immediately started to salivate......sheesh . Bad bad,not good, I'll get fatter !!

Toasted Wonder bread of course.

Creamed chipped beef +green peas, served over hot sourdough biscuits!