In article >,
George Shirley > wrote:

> On 5/5/2010 12:01 PM, Doug Freyburger wrote:
> > George Shirley wrote:
> >>
> >> U.S. Navy, 1957-1963, SOS only was made with dried beef that was
> >> chipped, put in a cream gravy, and served over toast.
> >
> > US Navy 1978-1984 all at air stations. SOS was only made with ground
> > beef. One deployment was at a USAF station in Japan where it was over
> > biskets.
>

This is just a data point- not promoting a single definition:
U.S. Coast Guard, 1956-1960. Both on shore and shipboard where
refrigeration was always available including several U.S.Navy mess
halls. SOS was always made with ground beef and basic white sauce. I've
never tried anything packaged as "chipped beef" and I'm curious.
Somewhat related, I've had some very good versions of carne seca in
Mexican restaurants and stores, particularly in the Tucson area. (I'm
fond of machaca for breakfast) I wonder how the two meat ingredients
compare when cooked.

D.M.