On 8/4/2015 7:27 PM, cshenk wrote:
> MisterDiddyWahDiddy wrote in rec.food.cooking:
>
>> On Monday, August 3, 2015 at 1:44:50 PM UTC-5, cshenk wrote:
>>> John Kuthe wrote in rec.food.cooking:
>>>
>>>> On Mon, 03 Aug 2015 10:49:33 -0400, Brooklyn1
>>>> > wrote:
>>>>
>>>>> Travis McGee wrote:
>>>>>
>>>>>> http://www.latimes.com/opinion/op-ed...cedo-military-
>>>>>> meat -20150802-story.html
>>>>>>
>>>>>> How we went from beef on the hoof to mystery meat in a box
>>>>>> By Anastacia Marx de Salcedo
>>>>>
>>>>> <gibberish snipped>
>>>>>
>>>>> That article was obviously written by someone who never served
>>>>> in the US military. The US military is served the finast USDA
>>>>> graded beef possible, they get the best of the best, chosen way
>>>>> ahead of anyone else, no restaurant on the planet gets better
>>>>> beef, same for pork and chicken... there is no mystery meat,
>>>>> none. What most altered how we eat is modern refrigeration.
>>>>
>>>> So Sheldpon, you're obviously a military brat, how did it get
>>>> called Shit On A Shingle if the beef in that ostensibly creamed
>>>> chipped beef was such great beef?
>>>>
>>>> John Kuthe...
>>>
>>> Hey John,
>>>
>>> Sheldon served in Korean war time (1, maybe 2 tours). It changed.
>>> We did get decent stuff, but it wasn't the super expensive sorts
>>> later on.
>>>
>> There's nothing horrible about it, and many of us *food slum*, often
>> for reasons tied up with nostalgia.
>>>
>>> Chipped beef done right is actually not only quite good, it's a
>>> tradition
>>
>> Again, nostalgia.
>>
>>> and sailors like it (grin).
>>>
>> And you like sailors
>>>
>>> Carol
>>>
>> --Bryan
>
> Of course I like sailors. I am one.
>
>
> Carol, USN RET 26 years (13 years at sea)
>
>
Thank you for your service.