Creamed Chipped Beef

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Hillbilly
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RE: Creamed Chipped Beef 2008/01/18 12:17:32 (permalink)
quote:
Originally posted by Sundancer7

I was in the Air Force in 1963. I still recall every morning at Lackland AFB the SOS was served. I enjoyed it then and I enjoy it now.

It is strange how certain taste stay with you.

Paul E. Smith
Knoxville, TN


You must have had the same mess sargeant I had in 1957.
#31
Sundancer7
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RE: Creamed Chipped Beef 2008/01/18 13:19:53 (permalink)
Our dorm had to pull KP at Lackland one weekend. We had very small jobs. I got stuck peeling potatoes with a butter knife. They would not let us use a sharp knife when going through basic. I recall sneaking away the potato peeling thing and stealing a nice helping of the chipped beef (SOS) and some fresh cookies.

Paul E. Smith
Knoxville, TN
#32
Big Ugly Mich
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RE: Creamed Chipped Beef 2008/01/18 13:34:02 (permalink)
I did 4 years in the Marines and 6.5 in the Navy and never had this. I had something similar, but with ground beef instead of chipped beef, and make it to hide veggies in today.
#33
Sundancer7
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RE: Creamed Chipped Beef 2008/01/18 14:28:04 (permalink)
Big Ugly: It may have been a AF thing. I do not know. I just know it was tasty and it made me look forward to breakfast in the morning. I could not say the same thing about their eggs. They would gag a maggot. They also had a piece of bread with cheese on top that had been broiled. I enjoyed that with their jellies.

The coffee was also very good.

Paul E. Smith
Knoxville, TN
#34
Michael Hoffman
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RE: Creamed Chipped Beef 2008/01/18 15:20:00 (permalink)
quote:
Originally posted by Big Ugly Mich

I did 4 years in the Marines and 6.5 in the Navy and never had this. I had something similar, but with ground beef instead of chipped beef, and make it to hide veggies in today.

When I was in the Air Force what they served us was always made with ground beef and grey gravy. I loved it.
#35
Rapunzll
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RE: Creamed Chipped Beef 2008/01/18 15:30:48 (permalink)
Creamed Chipped Beef is one of the few things my ex cooked and it was yummy. In fact, when we divorced, I let him have my copy of The Joy of Cooking, because the recipe he used was in it!
#36
brisketboy
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RE: Creamed Chipped Beef 2008/01/18 15:33:57 (permalink)
Yeah well after some sixty plus days underwater SOS loses most of it's charm. Right along with square pig.
#37
RubyRose
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RE: Creamed Chipped Beef 2008/01/18 16:51:38 (permalink)
One bastion of creamed chipped beef-dom is Ocean City MD. I've never seen a town with CCB on so many breakfast menus.
#38
leethebard
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RE: Creamed Chipped Beef 2008/01/18 16:56:32 (permalink)
Hi,
Love that SOS..but honestly never had it as good as the army. Maybe it tastes the best when your tired and been yelled at all day.
leethebard
#39
Greyghost
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RE: Creamed Chipped Beef 2008/01/18 18:29:22 (permalink)
I am beginning to develop a theory about the origins of SOS. I keep running into references of "Bully Beef" , an early canned preserved beef product which was around as early as the American Civil War. There are also references to a dish called Bully Beef which was the canned product sliced, cooked in a cream and butter mixture and served over biscuits.

Considering the staple of Union troops during the war was hardtack, I can see them "liberating" cream and butter and combining this with Bully Beef rations, thus making the hardtack somewhat edible.

I don't know if the Yankees actually invented this dish because I have seen references to Bully Beef as early as the Crimean War as well.

I think it can be safely said SOS has military origins and very old ones at that.
#40
Earl of Sandwich
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RE: Creamed Chipped Beef 2008/01/19 07:09:44 (permalink)
I love CCB or SOS as it's called but have never made it and don't see it offered in many of the areas I go. I do like it though.
#41
PapaJoe8
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RE: Creamed Chipped Beef 2008/01/19 12:41:59 (permalink)
Did someone say a recipe? My mom made this all the time and I loved it. I was not smart enough to get her recipe. I remember she just used some dried beef she got at the store.
Joe
#42
Twinwillow
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RE: Creamed Chipped Beef 2008/01/19 13:04:41 (permalink)
Fort Knox, Kentucky, circa 1962. S.O.S kept me going during B.T.
#43
Jimeats
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RE: Creamed Chipped Beef 2008/01/19 13:29:55 (permalink)
quote:
Originally posted by Greyghost

I am beginning to develop a theory about the origins of SOS. I keep running into references of "Bully Beef" , an early canned preserved beef product which was around as early as the American Civil War. There are also references to a dish called Bully Beef which was the canned product sliced, cooked in a cream and butter mixture and served over biscuits.

Considering the staple of Union troops during the war was hardtack, I can see them "liberating" cream and butter and combining this with Bully Beef rations, thus making the hardtack somewhat edible.

I don't know if the Yankees actually invented this dish because I have seen references to Bully Beef as early as the Crimean War as well.

I think it can be safely said SOS has military origins and very old ones at that.
It was around a lot earlier than the civil war.
The pilgrams had it on board stored in barrels for the long voyage.
I did glance thru some of my older cookbooks trying to find refrence to when it became popular, if that ever happened.
I found some recipes where the used something like an au jus for the dried salted beef, so the creamed came latter?
We did serve it in the Navy but not that often, once every 2 months or so very expensive. True SOS {ground beef} was served quite often though. Chow Jim
#44
Rick F.
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RE: Creamed Chipped Beef 2008/01/19 15:56:16 (permalink)
quote:
Originally posted by PapaJoe8

My mom made this all the time and I loved it. I remember she just used some dried beef she got at the store.
Joe
We had it in the house when I was a kid (1950s), but I don't remember what my folks did with it, and neither of them had served in the military. Much later when I worked in a restaurant one of the employees would get a little juice glass (that's what it was and still is sold in) of it, heat it up on the griddle, add it to a cream sauce, and serve it on toast, and I loved it. Even later my wife & I discovered the Stouffer's version and would put it on (buttered!) toast, heavily peppered. Now if we're feeling particularly decadent we put it on well-toasted and buttered English muffins.

We reserve biscuits (Mrs. B's Buttermilk) for sausage or red-eye gravy, or butter and sorghum or Steen's corn syrup.
#45
Foodbme
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RE: Creamed Chipped Beef 2008/01/19 16:22:56 (permalink)
Does anyone know who makes the beef for Chipped Beef besides those little jars that Armour sells??
Or how can you make it at home??
#46
Foodbme
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RE: Creamed Chipped Beef 2008/01/19 16:40:53 (permalink)
quote:
Originally posted by Foodbme

Does anyone know who makes the beef for Chipped Beef besides those little jars that Armour sells??
Or how can you make it at home??


I think I found an answer to my own question--DUH! Thank God for Google!
Dried/Smoked Beef (Venison) - Makes 5 lbs.
Dried beef or venison is excellent chipped (sliced thin) and served with white gravy and potatoes.

Ingredients:

4 to 5 lbs. boneless beef or venison round, trimmed
1 teaspoon curing salt (pink)
3 tablespoons salt
2 tablespoons garlic granules
2 tablespoons dextrose
1 teaspoon white pepper
2 quarts ice cold water

Directions:
Combine all ingredients (except meat) in a non-metallic brining vessel; mix well.
Pump meat to 10% of its own weight and submerge in brine solution.
Refrigerate submerged meat for 7 days stirring and turning meat every other day or so.
Skim mold from surface of brine if necessary.
After 7 days remove the cured meat from the brine solution and pat dry. Do not rinse!
OVEN: Place cured meat on rack in oven, crack open oven door, turn oven to 150 degrees or lowest setting for one hour or until the outside of the meat is nearly dry. Close oven door, increase oven temp. to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked). Remove and cool.
SMOKER: Place cured meat on rack in smoker, open damper wide open, set smoker temperature at 130-40 degrees, for one hour or until the outside of the meat is nearly dry. Close damper. Add smoke chips, smoke according to individual tastes, increase the smoker temperature to 175 degrees and hold until the internal temperature of the meat reaches 152 degrees (fully cooked). Remove and cool. (Or you can take up to 48 hours or longer if you want truly old-fashioned dried beef. Simply start at a 125 degrees and hold for 12 hours, drop the temperature to about 115 degrees, smoke up to 10 hours (I prefer a couple of hours) and hold for a couple of days, without smoke, until the meat is dry. Expect about 40% shrink if you dry it all the way.

Recipe courtesy of www.eldonsausage.com

#47
rptyper
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RE: Creamed Chipped Beef 2008/01/19 17:13:01 (permalink)
In my family we called it Army Beef. Didn't know about the other name until I was much older. My dad was a minister and there was no way they were gonna call it SOS.

Sure hits the spot for any meal.
#48
ann peeples
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RE: Creamed Chipped Beef 2008/01/19 17:14:25 (permalink)
Thats a wonderful recipe if you want to go through all that..My cheating method is dried beef cut up, a pack of white sauce,a bit of pepper and garlic powder...serve over toast or your bread of choice..
#49
Top
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RE: Creamed Chipped Beef 2008/01/19 17:27:54 (permalink)
quote:
Originally posted by Sundancer7

Our dorm had to pull KP at Lackland one weekend.


Dorm? Now you know why we referred to you folks at 'The Air force Corporation'.
Bring on the SOS, though. On my way to Ft. Indiantown Gap next week and looking forward to it.
Top
(Airborne All The Way!)
#50
Sundancer7
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RE: Creamed Chipped Beef 2008/01/19 17:31:44 (permalink)
quote:
Originally posted by Top

quote:
Originally posted by Sundancer7

Our dorm had to pull KP at Lackland one weekend.


Dorm? Now you know why we referred to you folks at 'The Air force Corporation'.
Bring on the SOS, though. On my way to Ft. Indiantown Gap next week and looking forward to it.
Top
(Airborne All The Way!)


It was a dorm and we had four to a room plus our bath. Pretty nice for the military. Unfortunately we had PT for one hour a day and the mess hall did not have silverware

Paul E. Smith
Knoxville, TN
#51
Jimeats
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RE: Creamed Chipped Beef 2008/01/20 12:55:35 (permalink)
Aparently it's been around quite sometime.
Earliest reference I could find to date is the Seamans Guide of the 1700s
Also could be known as minced collops.
I have a first edition of the Cooks Oricale and it is listed there under white sauce with the statement "A convenient veil for boiled fowls and meats whose complexions are not inviting".
Scarry some of the ways they use to preserve meats back in those days.
Chow Jim
#52
Rapunzll
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RE: Creamed Chipped Beef 2008/01/20 13:07:49 (permalink)
quote:
Originally posted by Foodbme

Does anyone know who makes the beef for Chipped Beef besides those little jars that Armour sells??
Or how can you make it at home??


We always used the small plastic packets of beef that hang up in the coolers at the store. They are flat and only hold a couple of ounces of meat, but a few packs works well.

I looked it up and we used this brand: http://www.buddig.com/aboutus.html
#53
sizz
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RE: Creamed Chipped Beef 2008/01/20 13:56:07 (permalink)
Below is the original and official US Navy recipe for Creamed Sliced Dried Beef....... 1902-2007
good luck if you can find sliced dried beef today in your commissary
.........
#54
Michael Hoffman
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RE: Creamed Chipped Beef 2008/01/20 16:00:06 (permalink)
quote:
Originally posted by Sundancer7

[quote


It was a dorm and we had four to a room plus our bath. Pretty nice for the military. Unfortunately we had PT for one hour a day and the mess hall did not have silverware

Paul E. Smith
Knoxville, TN

We must have been in different Air Forces. We had nothing but barracks. Basic Training atSampson AFB was single-bay barracks, school was double- room barracks and from then on it was either open-bay or double-room barracks.
#55
CoastFan
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RE: Creamed Chipped Beef 2008/01/20 16:58:28 (permalink)
The only area I've ever seen creamed dried (or chipped) beef is in PA. It's one of those foods (like scrapple) which you don't realize you miss until you realize how regional it really is. When I moved to OH in my late teen years, it was a surprise to find that chipped beef couldn't be found in the grocery stores.

SOS, which is a close cousin using ground beef, is well known to anyone from service days gone by, and often found in cafeterias everywhere.

But I've never seen creamed dried beef served anywhere else in this country: not California, the Great PNW, TX, the Southeast or anywhere else.
#56
doggydaddy
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RE: Creamed Chipped Beef 2008/01/20 17:33:44 (permalink)
quote:
Originally posted by sizz

Below is the original and official US Navy recipe for Creamed Sliced Dried Beef....... 1902-2007
good luck if you can find sliced dried beef today in your commissary
.........




As a navy cook, that recipe card gave me a real flashback. I was on a small ship with about a crew of 80. I loved the fact that we would just cook the same amount as the card said and always have some food left for Mid-rats.
We did not use chipped beef, but ground beef was the norm. We also made something called 'minced beef' for breakfast. That recipe was made with canned tomato sauce instead of milk.

mark
#57
johnreed
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RE: Creamed Chipped Beef 2008/01/20 17:55:24 (permalink)
Can't imagine where it started, but I enjoyed it as a child in Tennessee (60's).

Still love it, particularly on weekends when I can enjoy it leisurely.

When there's no time to make it from scratch, Stouffer's version is hard to beat.
#58
Davydd
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RE: Creamed Chipped Beef 2008/01/20 20:03:18 (permalink)
I've seen creamed chipped beef on toast all over, in the Navy in Newport, RI, Cincinnati, Indianapolis and Minneapolis, all places where I have lived. I'm sure that since it had been a documented Navy staple for a century that it would not have been confined regionally to just Pennsylvania. You just have to look around more. I know it was a lot more common in the 50s and 60s as it was a diner and school cafeteria staple. Maybe more recently ground beef or sausage has gained more prominence in the recipe.
#59
Ort. Carlton.
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RE: Creamed Chipped Beef 2008/01/20 20:44:31 (permalink)
Dearfolk,
With only a smidgen of careful hunting, I can run across Patterson's canned version from Sanford, North Carolina. They also make a credible canned sausage gravy, and a mighty nice Brunswick stew.
Does anyone know if they make livermush? They don't appear to have a website....
Pattering On, Ort. Carlton in Chilly Athens, Georgia.
#60
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