were's the best creamed chip beef in Ct

Armour has a blue label.  Stouffer's is good albeit on the expensive side in my opinion.  Making it yourself is the way to go and you get twice if not more than with Stouffer's.

There was a good thread a few years back w/ the differences between chipped beef and SOS.
Joe

PapaJoe8


There was a good thread a few years back w/ the differences between chipped beef and SOS.
Joe

Please post the thread if you can find it.
My guess would be Chipped beef is just that--Contains Chipped Beef.
SOS could be made with any meat-- like the Navy & Marines use ground Beef.

Foodbme

PapaJoe8


There was a good thread a few years back w/ the differences between chipped beef and SOS.
Joe

Please post the thread if you can find it.
My guess would be Chipped beef is just that--Contains Chipped Beef.
SOS could be made with any meat-- like the Navy & Marines use ground Beef.

 
Ok, I'm a retired Navy guy. SOS the real SOS is the chipped beef kind. All of the breakfast "gravies" however fall under the term SOS. I was on 1 ship that had some sort of SOS every day. There is the chipped beef kind, sausage, hamburger (white) chopped hard boiled eggs, have even seen ham and bacon. Then there is the above mentioned "minced beef" in a tomato sauce and this is good stuff. It's about one step away from pasta sauce, hell you could serve it on pasta. Key thing in it, is nutmeg.  I still love any of them, but the real SOS remains my favorite.

Auxguard, if you're still looking for S.O.S. in CT, then I have the place for you: Bush Meadow Farm in Union, reviewed here on the site.  Barry doesn't make S.O.S. every weekend, but I dropped in once last year when he had and wrote a logbook on it:



From my logbook: This old-time military staple (which stands for S**t [or the more polite Stew] On a Shingle) was different from the creamed chipped beef that my father & I would eat at American Legion breakfasts when I was growing up in South Carolina. Barry’s version was ground beef in a cream gravy that was gray with black pepper, heaped over home fries. It was delicious, just as he assured me it would be. The eggs with a slice of Swiss melted on top and, of course, homemade rye toast were grand as usual, and Barry even included a slice of creamy goat’s-milk feta cheese from a batch that he had just finished. Oh, if Bush Meadow were only closer to my house!

Call ahead and talk to Barry or Nancy -- I bet you could convince them to make it for you!  They also have a nice, new website here.  I really can't say enough good things about the place -- I love it and I wish we lived closer!    Chris

I have a copy of the 1910 U.S. Manual for Army Cooks.  There is a recipe for Beef, chipped (for 60 men). 

It has chipped beef, butter, flour, canned evaporated milk, parsley, pepper and beef stock.

I am guessing that this is what became known as S.O.S.

MiamiDon


I have a copy of the 1910 U.S. Manual for Army Cooks.  There is a recipe for Beef, chipped (for 60 men). 

It has chipped beef, butter, flour, canned evaporated milk, parsley, pepper and beef stock.

I am guessing that this is what became known as S.O.S.

Who wooda thought to put parsley in it?

Foodbme

MiamiDon


I have a copy of the 1910 U.S. Manual for Army Cooks.  There is a recipe for Beef, chipped (for 60 men). 

It has chipped beef, butter, flour, canned evaporated milk, parsley, pepper and beef stock.

I am guessing that this is what became known as S.O.S.

Who wooda thought to put parsley in it?

 
I have never seen parsley in SOS.

Even Stevens (a diner) in Berlin, CT has it on sundays. FYI