S.o.s.

[Bilgerat]

We all know that in recipes thread, I'm not screaming for assistance

But seriously, I miss the stuff. Especially on a cold day, that really gave you a leg up on the day.

On the Coast Guard thread on Facebook, someone posted their recipe, on I plan on giving a try.

Anyone else have a good one?

S.O.S. Coast Guard Style

1lb ground beef. 1 sm onion minced.
Add onion salt pepper to ground beef and brown off on med high.
Drain excess grease. Sprinkle with flour while stirring until mixture is dry.
Continue stirring until mixture is well blended. Add cold milk while stirring.
Allow to simmer 30 minutes. Add additional salt/pepper to taste. Enjoy

[High_Plains_Drifter]

We all know that in recipes thread, I'm not screaming for assistance

But seriously, I miss the stuff. Especially on a cold day, that really gave you a leg up on the day.

On the Coast Guard thread on Facebook, someone posted their recipe, on I plan on giving a try.

Anyone else have a good one?

S.O.S. Coast Guard Style

1lb ground beef. 1 sm onion minced.
Add onion salt pepper to ground beef and brown off on med high.
Drain excess grease. Sprinkle with flour while stirring until mixture is dry.
Continue stirring until mixture is well blended. Add cold milk while stirring.
Allow to simmer 30 minutes. Add additional salt/pepper to taste. Enjoy

I couldn't agree MORE! I used to get this in the AF chow halls over hash browns, and I couldn't WAIT to have that each morning, I really miss chow hall breakfasts'. I don't know if it's made with milk though in the AF. I found a video on youtube a few years back that made it with chicken stock and a dash of Worcestershire sauce. I thought it tasted pretty close to me when I made it.

[GravyBoat]

They sell air dried beef at the store in a glass bottle, salty stuff. My mom used to make it with Buddig beef but it's not the same as a real chipped beef. Making a roux is key to good meat gravies. Southerners make sausage gravy using the regular kind of Jimmie Dean sausage. I copied the recipe as found but it says "scalded milk" in a way that's confusing, I think it should say evaporated milk.

This recipe from UrbanDictionary says it's authentic:

My dad was in the army for 24 years and my mom use to make this for him. I love the stuff. The navy uses chipped beef but I prefer the hamburger version.

Here is an official U.S. Army recipe for SOS:

CREAMED BEEF ON TOAST (SOS)

1/2 lb. ground beef
1/4 tsp. salt
1/4 tsp. pepper
4 tbsp. sifted flour
1 cup evaporated milk
1 cup water
2 tbsp. butter

Brown ground beef in its own fat. Remove excess fat and save for making roux. Season with salt and pepper. To make roux, place 2 tbsp. reserved fat in double broiler or heavy pan. Slowly add sifted flour, stirring constantly over low heat until thoroughly blended. Cook for five minutes. Do not brown. Combine milk and water. Add butter and scald (not burn) in double broiler or heavy pan. Add roux to scalded milk, stirring constantly until thoroughly blended. Add meat mixture and cook about 10 minutes, or until desired consistency. Serve on toast.

[hjmick]

I just pop a package of Stouffer's in boiling water and wait 18-20 minutes...

[High_Plains_Drifter]

The recipe I saw on youtube for "Air Force chow hall SOS gravy" was pretty close to BR's... brown ground chuck and diced onions in fry pan, remove from pan and drain off excess grease, in same fry pan, melt half a stick of butter, add flour, mix, then slowly add chicken stock to desired consistency, add browned burger and onions back into roux with a dash of Worcestershire sauce and salt and pepper to taste. IDK if that's exactly the way the AF made it or not, but it seemed pretty close to me.

[Bilgerat]

I just pop a package of Stouffer's in boiling water and wait 18-20 minutes...

Since my "diet" contains spices and hot peppers that would not be considered by the normal person, I am not one to critique other's food. But I don't think I would like the Stouffer's way.

The recipe I saw on youtube for "Air Force chow hall SOS gravy" was pretty close to BR's... brown ground chuck and diced onions in fry pan, remove from pan and drain off excess grease, in same fry pan, melt half a stick of butter, add flour, mix, then slowly add chicken stock to desired consistency, add browned burger and onions back into roux with a dash of Worcestershire sauce and salt and pepper to taste. IDK if that's exactly the way the AF made it or not, but it seemed pretty close to me.

The butter and Worcestershire sauce makes good sense to me.

[Black Diamond]

I just pop a package of Stouffer's in boiling water and wait 18-20 minutes...

Help yourself....

[hjmick]

Help yourself....

Meh, I'm the only one in the house who eats the stuff and it's damn close to the way my grandmother used to make it so...

[aboutime]

My mother used to make it for lunch when I was in elementary school. It was white, and had chipped beef in it. Sometimes, we put it on top of toast, and the toast soaked up the creamy stuff. A little salt, and pepper, with a pad of butter in the center..Was always good.

On the other hand. The S.O.S. in the navy lived up to it's name SAME OLD SH*t. They always had a lot of it left after breakfast. Not a favorite back then. Don't know about now.

In the fifties. SOS was lunch if we were in a payday week. Otherwise. We had potato soup for lunch, and left over potato soup for dinner....warmed over.
I didn't know we were poor until we had potato soup for a whole week for dinner. And my father came home on Friday night with Cole Slaw, and Two dozen Fried Oysters. That was a treat.

[High_Plains_Drifter]

At any rate, breakfast was my favorite meal to eat in the chow hall. Even though I only lived on base for maybe 6 months of the 8 years I spent in the AF, I always ate the breakfast and usually the lunch. Thinking back, there would be very few if any times I ever ate AF chow hall food and it wasn't especially good. I liked it. I wish there was an AF chow hall around here near somewhere for civilians, I'd be there for breakfast every day again...

[Gunny]

At any rate, breakfast was my favorite meal to eat in the chow hall. Even though I only lived on base for maybe 6 months of the 8 years I spent in the AF, I always ate the breakfast and usually the lunch. Thinking back, there would be very few if any times I ever ate AF chow hall food and it wasn't especially good. I liked it. I wish there was an AF chow hall around here near somewhere for civilians, I'd be there for breakfast every day again...

We ate at the chow hall/Airman's Club on Iraklion AFB, Crete. It was a tiny base. The NCO Club was down at the beach. The Airman's Club was basically open to everyone because there were no restaurants. You ate at home, the snack bar or one of the clubs. The Airman's Club there WAS the chow hall.

.

[High_Plains_Drifter]

We ate at the chow hall/Airman's Club on Iraklion AFB, Crete. It was a tiny base. The NCO Club was down at the beach. The Airman's Club was basically open to everyone because there were no restaurants. You ate at home, the snack bar or one of the clubs. The Airman's Club there WAS the chow hall.

.

I heard a lot of GI's from other branches that ate in AF chow halls comment that the AF had the best food they'd ever ate on base. I don't know how I did it but I'd eat a huge breakfast with seconds, lunch, dinner and midnight chow at the Flight Kitchen when I lived on base and never gained a pound. Must have had some ass kickin' metabolism going on when I was 24-25 years old, and I'm talkin' two cheese burgers with all the topings, lettuce, tomato, cheese, mayo, and fries on the side from the Flight Kitchen. I think midnight chow started at the back window on the chow hall at like 10:00PM. I worked a lot of swing shifts at Nellis AFB so I relied on that.

I'll tell ya... I MISS the Air Force, and I regret not pushing harder to life it now, instead of letting them shuffle me into some dead end job after I got medically taken off the flight line. I couldn't have cared a shit less if I'd have been sent into action, that WAS why I was there. I would have LOVED to have seen my F-16s in action. If I got killed, oh well, gotta die sometime. There was just something about the military that REALLY appealed to me, the regimentation, the security, the brotherhood, the uniform... IDK... maybe all that together... I miss it... some of the best times of my life.

[aboutime]

I heard a lot of GI's from other branches that ate in AF chow halls comment that the AF had the best food they'd ever ate on base. I don't know how I did it but I'd eat a huge breakfast with seconds, lunch, dinner and midnight chow at the Flight Kitchen when I lived on base and never gained a pound. Must have had some ass kickin' metabolism going on when I was 24-25 years old, and I'm talkin' two cheese burgers with all the topings, lettuce, tomato, cheese, mayo, and fries on the side from the Flight Kitchen. I think midnight chow started at the back window on the chow hall at like 10:00PM. I worked a lot of swing shifts at Nellis AFB so I relied on that.

I'll tell ya... I MISS the Air Force, and I regret not pushing harder to life it now, instead of letting them shuffle me into some dead end job after I got medically taken off the flight line. I couldn't have cared a shit less if I'd have been sent into action, that WAS why I was there. I would have LOVED to have seen my F-16s in action. If I got killed, oh well, gotta die sometime. There was just something about the military that REALLY appealed to me, the regimentation, the security, the brotherhood, the uniform... IDK... maybe all that together... I miss it... some of the best times of my life.

I think, deep down. No matter what branch all of us were in. We all loved much of it. Otherwise, none of us would have succeeded to the levels we did. I will always miss the navy, even though much of the time was spent away from home for many, many months, and every day was a countdown to GETTING HOME AGAIN.
The experiences, and the people we shared them with...are what made us VETERANS.

[Bilgerat]

My mother used to make it for lunch when I was in elementary school. It was white, and had chipped beef in it. Sometimes, we put it on top of toast, and the toast soaked up the creamy stuff. A little salt, and pepper, with a pad of butter in the center..Was always good.

On the other hand. The S.O.S. in the navy lived up to it's name SAME OLD SH*t. They always had a lot of it left after breakfast. Not a favorite back then. Don't know about now.

In the fifties. SOS was lunch if we were in a payday week. Otherwise. We had potato soup for lunch, and left over potato soup for dinner....warmed over.
I didn't know we were poor until we had potato soup for a whole week for dinner. And my father came home on Friday night with Cole Slaw, and Two dozen Fried Oysters. That was a treat.

We had cod fish cakes when money got tight

Since I worked some times on the boats, cod was easy to come by

Mix up left over fish with mash and onions, fry it up nice and brown.

[Gunny]

We had cod fish cakes when money got tight

Since I worked some times on the boats, cod was easy to come by

Mix up left over fish with mash and onions, fry it up nice and brown.

Ha! Go to the foods you don't like thread and look at my first choice.