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