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Thread: SoS The Great Debate

  1. #31
    Senior Member blabbermouth tcrideshd's Avatar
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    White bread toasted is the shingle anything else is biscuits and gravy, and wonder is pretty good, but any bread is good toasted, now Texas toast , too thick for that crunchy texture you need with the creamed chipped beef. Tc
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    aka shooter74743 ScottGoodman's Avatar
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    I have had it made with pork sausage, hamburger, and chipped beef...the later two in the service. LOVE it!
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  3. #33
    Senior Member blabbermouth Haroldg48's Avatar
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    My father was one of the few WW II veterans I've ever met that liked it. In fact, he shopped for freshly chipped beef at our local butcher and my mom perfected the recipe that he loved, so we all grew up with it as an occasional treat. It was always on white toast, except Christmas morning when it was served on waffles...a real treat!
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  4. #34
    Senior Member blabbermouth Leatherstockiings's Avatar
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    I have made it with chipped beef on buttermilk biscuits. That being said, there is something about mess hall SOS that I can't better.
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  5. #35
    Modern Day Peasant Nightblade's Avatar
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    So basically it looks like no matter how true or not we are to the classic dish, we all pretty much agree....meat +gravy+toast= down homey warm comfort goodness. +1 To Gssixgun for the thread I raise my gravy spoon to you sir !
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  6. #36
    Modern Day Peasant Nightblade's Avatar
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    Quote Originally Posted by shooter74743 View Post
    I have had it made with pork sausage, hamburger, and chipped beef...the later two in the service. LOVE it!
    For all to know,if I had my choice, I think a would prefer the ground burger version. I've had it and it's about as flannel shirt good as it gets so I would break tradition over the dried beef. But hey, you put a plate of old faithful in front of me....I won't complain.
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  7. #37
    Previously lost, now "Pasturized" kaptain_zero's Avatar
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    Well... I clearly got the wrong idea when I read Glens description, cuz up North, we use this sort of recipe:


    1 # 4 grade untreated undercourse cedar shingle, rinsed thoroughly under running water.
    1 whole wild salmon filet (2 to 2 pounds), skin removed (see photo)
    2 tablespoons olive oil
    1 teaspoons smoked paprika
    1 teaspoons kosher salt
    1 teaspoons ground black pepper
    2 teaspoons finely grated lemon zest, plus lemon wedges for serving

    Slap'er on the grill for around 10 to 15 minutes and eat. It's tasty and there's no cheese involved.

    Kaptain "Tongue in cheek" Zero
    "Aw nuts, now I can't remember what I forgot!" --- Kaptain "Champion of lost causes" Zero

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