BinaryBill wrote:
> I found out that everybodies right and wrong, depending on time in servie. I
> am sending a link to the history of SOS
>
> http://www.seabeecook.com/cookery/co...ooking_sos.htm
>
> It is very informative on the subject.
> "the Moderator" > wrote in message
> ...
>
>>"BinaryBill" > wrote in message
...
>>
>>>how do you make dried beef for sos, I just purchased some and it doesn't
>>>have the flavour I remember so I would like to try making my own. I did a
>>>search on the internet and it only brought up recipes for sos.Any help
>>
>>will
>>
>>>be appreciated
>>
>>I never heard of using dried beef for SOS. I think you just use hamburger
>>meat.
>>
>>
>
>
>
I was in the U. S. Navy from 1957 to 1963 and we had creamed chipped
beef on toast at least once a week and had hamburger meat in a tomato
sauce also at least once a week, served on toast also. The rest of the
time we had pancakes, toast, eggs to order, bacon and/or sausage for our
breakfast except on Tuesdays. Tuesdays we had fried bologna, hard boiled
eggs and pork and beans for breakfast. Sundays in port and on shore
stations was brunch, 0700 to 1300, you could get steaks to order with
eggs to order, fresh biscuits, and all sorts of good stuff.

Chipped dried beef is available in some supermarkets but is expensive.
Your URL was spot on on preparing the chipped beef. All lower level
enlisted men had to serve some time as "mess cooks" and help the real
cooks in the galley. We soaked the beef overnight and dumped the kettle
to the ocean to get rid of a lot of the salt and then made the sauce to
go with it.

1963 to 1977 I served in the National Guard and don't remember ever
having SOS at any time. We always ate good on drill weekends and our two
weeks a year active reserve duty. As I was the CO of a unit by then I
made damned sure the cooks could at least cook as good as I could. <VBG>

Watched a TV news spot about the cooks at Fort Polk, LA the other day
and two of the Army cooks had graduated from the Culinary Institute in
NYC. Never saw a graduate of anything but military cook schools when I
was active though.

Any other geezers on here remember C rations and ten-in-ones? Some of
that stuff was pretty good but other cans were horrible. In the late
fifties we were opening cans of C rats that were put up in the forties
and feeding them to the Marines at one duty station I had to mess cook
at. Since we had to eat the same food we made sure it was tasty.

I still like SOS and minced beef in tomato sauce.

George