On Mon, 23 Jun 2008 20:06:25 -0400, Goomba >
wrote:

>Blinky the Shark wrote:
>
>> I was going to suggest that, but I didn't know if that was the same kind
>> of beef that was being sought here. I haven't had SOS since I was a yoot.
>> I liked it then; I'd probably like it today.
>
>When I make creamed chipped beef I use Armour. I think the Carl Buddig
>stuff is softer, perhaps not as "dried" and salty??

I think you're right. Much less salt. I guess if one desires salt
they could add it.

>I like it as my mother made- served on large rye & pumpernickle baked
>croutons she baked up.

I like it on a pile of mashed potatoes.

Lou