I've been watching too many war miniseries and military cooking re-enactments on YouTube, and felt compelled to make creamed chipped
beef on toast. My local grocery store had the requisite dried, shredded beef, then it was a matter of making a country gravy with butter, milk, flour and cayenne pepper, and stirring chopped beef until it reduces.
Serve on "hot" toast, according to the 1910 recipe I found.
It answers the question - how do I make biscuits and gravy without
biscuits or sausage?
With no added salt, it was still very salty due to the beef. I tried
rinsing the beef in water with the second batch and it ended up
tasteless.
I think once was enough. Now I want a real country gravy with sausage
and sage on a proper biscuit.
... "The swift blade penetrates the salad."
Kurt Weiske wrote to All <=-
I've been watching too many war miniseries and military cooking re-enactments on YouTube, and felt compelled to make creamed chipped
beef on toast. My local grocery store had the requisite dried, shredded beef, then it was a matter of making a country gravy with butter, milk, flour and cayenne pepper, and stirring chopped beef until it reduces. Serve on "hot" toast, according to the 1910 recipe I found.
It answers the question - how do I make biscuits and gravy without biscuits or sausage?
With no added salt, it was still very salty due to the beef. I tried rinsing the beef in water with the second batch and it ended up
tasteless.
I think once was enough. Now I want a real country gravy with sausage
and sage on a proper biscuit.
Dave Drum wrote to Kurt Weiske <=-
B&G is an entirely different thing. Bv)= I can supply my recipe for
that is you'd like.
Kurt Weiske wrote to All <=-
I've been watching too many war miniseries and military cooking re-enactments on YouTube, and felt compelled to make creamed chipped
beef on toast.
With no added salt, it was still very salty due to the beef. I tried rinsing the beef in water with the second batch and it ended up
tasteless.
I think once was enough. Now I want a real country gravy with sausage
and sage on a proper biscuit.
Dave Drum wrote to Kurt Weiske <=-
Title: Creamed Chipped Beef *
* Known in the US military services worldwide as
Foreskins on Toast
Kurt Weiske wrote to Dave Drum <=-
Dave Drum wrote to Kurt Weiske <=-
B&G is an entirely different thing. Bv)= I can supply my recipe for
that is you'd like.
I'd be happy to see yours, but I have a tried and true recipe in my
head. I make it at my family's cabin, around 7200 feet elevation. That
high, you get very fluffy biscuits.
Sean Dennis wrote to Dave Drum <=-
Title: Creamed Chipped Beef *
* Known in the US military services worldwide as
Foreskins on Toast
Hah! I always heard it referred to as SoS (S**t On A Shingle).
Surprisingly enough, my mess hall didn't make it that often.
I'd not call this SOS myself:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sos in Red Sauce
Categories: Sos
Yield: 4 Servings
Dave Drum wrote to Kurt Weiske <=-
Title: Creamed Chipped Beef *
* Known in the US military services worldwide as
Foreskins on Toast
Hah! I always heard it referred to as SoS (S**t On A Shingle).
Surprisingly enough, my mess hall didn't make it that often.
I'd not call this SOS myself:
MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Sos in Red Sauce
Categories: Sos
Yield: 4 Servings
1 lb Ground chuck
1/4 c Chopped green peppers
16 oz Tomato sauce
1 Garlic
1/2 c Chopped onions
3 Sugar
2 Salt
1 Pepper
1. Brown ground chuck in a skillet. Drain. 2. Add onions and green
peppers. Cook until tender. Add garlic. 3. Cook 2 more minutes and
add the rest of the ingredients. 4. Simmer for 15 minutes. 5. Serve
hot over toast, rolls, or muffins.
From the recipe collection of Mike Orchekowski. File
ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/ms-sos.zip
MMMMM
-- Sean
... Any pie made with cannabis butter is technically a pot pie.
Carol Shenkenberger wrote to Sean Dennis <=-
I always heard what you said on Army SOS. At the start of the gulf war (post 9-11), the higher ups were worried about the FDNF Navy having
enough Marines to go with us for missions, so they tested Army folks
with us.
They raved about the chow! They'd alway 'heard' it was good but the eperience of reality blew them away. SOS was one of them.
Carol Shenkenberger wrote to Sean Dennis <=-
I always heard what you said on Army SOS. At the start of the gulf war (post 9-11), the higher ups were worried about the FDNF Navy having enough Marines to go with us for missions, so they tested Army folks with us.
They raved about the chow! They'd alway 'heard' it was good but the eperience of reality blew them away. SOS was one of them.
There's a depressing video on YouTube showing one of the chow halls in
the middle east. It looked like stale buns, dry hamburger patties, lots
of pre-packaged foods and a ton of waste. Contrast with a navy video of cooking on a carrier - now that's cooking at scale!
... Lowest common denominator
Sysop: | Keyop |
---|---|
Location: | Huddersfield, West Yorkshire, UK |
Users: | 297 |
Nodes: | 16 (2 / 14) |
Uptime: | 07:39:23 |
Calls: | 6,666 |
Files: | 12,213 |
Messages: | 5,336,185 |