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Who Likes Shit On A Shingle?


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The old style Army beef for me, either over toast or baking powder biscuits.

 

That's as wrong as two boys f@#$ing:

 

"Creamed beef (it’s still AFRS recipe card number L-30) now calls for very lean ground beef with less that 10 percent fat. The roux is also history. In keeping with advances in the civilian market, Army food service specialists and Navy mess management specialists can now serve creamed ground turkey to the crew. Reiher said both the beef and turkey versions are identical except for the addition o garlic powder to the turkey. (He says no garlic for me.)"

 

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Yeah, that's bullshit. Ground beef does NOT taste the same.

 

I'm gonna check my grocery store for this. It looks pretty close.

 

http://www.stouffers.com/products/detail.aspx?id=151

 

- John

I really enjoy that variety of Stouffers SOS. It is carried in my local grocery, and I have it regularly. I get strange looks from people about it from time to time. Ironically, I almost never saw it in the DFAC while I was on Active Duty.

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Love that stuff over potatoes. Love SOS, my mess hall in Germany in the mid 1980's made some of the very best ever.

 

 

 

Yeah, that's bullshit. Ground beef does NOT taste the same.

 

I'm gonna check my grocery store for this. It looks pretty close.

 

http://www.stouffers.com/products/detail.aspx?id=151

 

- John

I really enjoy that variety of Stouffers SOS. It is carried in my local grocery, and I have it regularly. I get strange looks from people about it from time to time. Ironically, I almost never saw it in the DFAC while I was on Active Duty.

 

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http://www.hormelfoods.com/Brands/BrandWall/Hormel-additional-beef-products

 

http://www.knaussfoods.com/carson-s-sliced-dried-beef

 

http://www.amazon.com/Armour-Sliced-Beef-Dried-2-25-Ounce/dp/B0017QNA9Y

 

http://www.armour-star.com/prod_dried.asp

 

Good stuff found in the local grocery stores, just look in the dried/canned meat area next to the Tuna, etc.

 

 

 

I've made it with ground beef a couple of times (never seen chipped beef in a grocery store here). It's OK.

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Good stuff found in the local grocery stores, just look in the dried/canned meat area next to the Tuna, etc.

 

Unfortunately, it doesn't seem to be sold here in the Great White North. Nor is SOS normally served here to my knowledge. It certainly isn't a Canadian Army food at all - unless dining on American rations.

Edited by R011
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Since it has cooled down I have been making a cousin of SOS for breakfast, biscuits and sawmill gravy with sausage. I like mine with lots of black pepper. I make a big batch of gravy for the week, then I just get those premade biscuit dough in a can and just pop them in the oven and microwave some of the gravy I made. Makes for a relatively quick and hearty breakfast. Pretty cheap too.

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  • 1 month later...

 

Noob to military crusine, why is that "dish"called shit on a shingle?

 

I was never in the service but this is what we ate growing up, only we had it on toast. (says toast in the title but he serves it on biscuits)

 

http://www.youtube.com/watch?v=M0rDPhMbdR8

 

 

 

In college, I roomed with one of my best friends from my home town (went to school, K-12 together). He'd sometimes make what his mom called "gravy meat".

 

The first time he made it (and served it over toast) I said, "Oh! This is shit on a shingle!" :D

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The old style Army beef for me, either over toast or baking powder biscuits.

 

 

Old style Army beef?

 

 

At least as rumored by one of my grandfathers.

 

Since my old man served in the Navy, my mom made SOS a number of times, and I enjoyed it. I probably couldn't choke it down now, however.

 

As for Spam, it is a critical strategic logistical supply. Because if they ever stop making it, Hawaii and Samoa will secede and the USN will be without essential deepwater ports.

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  • 2 years later...

Well don't know if its true or not, but the Chipped beef used to make CB was packed with a lot of salt as a preservative. Many Service cooks didn't soak it in water and get the salt out*. Hence the shitty taste and reputation. CB with the salt taken out (or made with HB) has good taste and reputation.

 

 

 

*- usually overnight.

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My problem is where to get chipped beef. Maybe I can substitute with our beef tapa which is smoked beef (or venison), but sometimes those sold are sweet version instead of spicy.

 

The recipe in the link uses ground beef. Is that a good substitute for chipped beef?

 

http://www.nutmegnanny.com/2010/09/21/sos-creamed-beef-recipe/

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