Jump to content


Photo

SOS


  • Please log in to reply
60 replies to this topic

#1 Murph

Murph

    Hierophant Lord

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 19,581 posts

Posted 09 October 2009 - 0842 AM

SOS, food of the gods if made right. Most Army mess halls make the very best. Swanson's frozen is an acceptable substitute. I love it over fried potatoes/hash browns/a rosti. My old mess hall at 2/36 Infantry in Germany made the very best, the very best I have ever eaten.
  • 0

#2 Mike Steele

Mike Steele

    Boobies!

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 15,746 posts

Posted 09 October 2009 - 0942 AM

SOS, food of the gods if made right. Most Army mess halls make the very best. Swanson's frozen is an acceptable substitute. I love it over fried potatoes/hash browns/a rosti. My old mess hall at 2/36 Infantry in Germany made the very best, the very best I have ever eaten.


Agreed, but no place around town makes it. :(
  • 0

#3 ShotMagnet

ShotMagnet

    Intercalating

  • Members
  • PipPip
  • 4,727 posts

Posted 09 October 2009 - 1019 AM

Found a place in town that makes it with chunks of sausage. Ambrosia; and they serve it over hash-browns.

If loving this is wrong, I don't want to be right.

The headstone on my SOS-induced coronary should properly read 'Died Happy'.


Shot
  • 0

#4 Harold Jones

Harold Jones

    Shaken but not deterred...

  • Members
  • PipPip
  • 4,493 posts

Posted 09 October 2009 - 1451 PM

I just make it when I get a hankering. The recipe MB posted in February works just fine. http://www.cooks.com...-253193,00.html I think maybe I'll make a double batch this weekend and freeze the leftovers.
  • 0

#5 Old Tanker

Old Tanker

    Member

  • Members
  • PipPip
  • 2,491 posts

Posted 09 October 2009 - 1616 PM

Somebody sells a frozen brand here but I haven't bought it in awhile as wifey isn't exactly excited by it. :mellow:
  • 0

#6 Michael Eastes

Michael Eastes

    Trans-Dimensional Monarchist Ilk

  • Members
  • PipPip
  • 3,525 posts

Posted 24 October 2009 - 1711 PM

SOS is really easy to make at home. If you just don't want to cook, many restaurants do a credible job of it over biscuits.

Murph, there's a place up here named Whites, which has been open at the same location since the 30's. They make a breakfast called The Mess, which is hash browns mixed with scrambled eggs, bacon, sausage, onion and green pepper, covered with a sausage SOS style gravy. It's way too big for one normal person to eat, and costs about $8, IIRC.

There is something about the military setting for some items, though. I love a good omlette, and just about any competent eatery can turn out a decent one, but the one that sticks out in my mind was in our hospital mess hall in Germany. For the oncoming night shift, the young lady who was cooking made a ham and cheese omlette that I haven't seen the equal of anywhere. That, with hash browns, toast, and coffee, fueled many a night shift in Augsburg.

So, do people prefer their SOS with ground beef, sausage, or chipped beef? I like all three.
  • 0

#7 ShotMagnet

ShotMagnet

    Intercalating

  • Members
  • PipPip
  • 4,727 posts

Posted 25 October 2009 - 2354 PM

Sausage, but it's all good to be honest.


Shot
  • 0

#8 shep854

shep854

    Member

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 20,572 posts

Posted 27 October 2009 - 0801 AM

Most American fast-food 'biscuits and gravy' would arguably be a form of SOS, using sausage.
  • 0

#9 Archie Pellagio

Archie Pellagio

    Now flouridating a water source near YOU!

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 15,224 posts

Posted 27 October 2009 - 1334 PM

SOS? :huh:
  • 0

#10 Mike Steele

Mike Steele

    Boobies!

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 15,746 posts

Posted 27 October 2009 - 1342 PM

SOS? :huh:


S*it on a shingle, Same Ol shi* the definition is flexible.
  • 0

#11 Rocky Davis

Rocky Davis

    Old Broken Down Retired Tanker

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 22,980 posts

Posted 27 October 2009 - 2158 PM

The best SOS I've ever tasted came from the Mess SGT of B/1-66AR/2AD circa 1976 . . . SSG Cintron, a Puerto Rican delight of a Mess SGT.

I once asked him why his SOS tasted better than all the rest and he told me that he added chopped onions, plenty of ground black pepper and (most importanly) plenty of garlic salt to the mix. He used only ground beef, as in the US Army Recipe at the time. But browning ground pork sausage and using the rest of his recipe is fantastic as well.

Later on, with time, various companies (McCormick, etc.) began marketing various mixtures of seasoning salts and steak seasonings, which improved upon SSG Cintron's "secret ingredient" of garlic salt. To date, the best one to use on your own SOS is McCormick's Montreal Steak Seasoning, which is more ground pepper and garlic based than it is salt based, as seasoning slalts usually are. I now use McCormick's Montreal Steak Seasoning on most of my grilled meats (steaks, burgers, pork chops, etc.) and find that they nearly always turn out with a fantastic taste. I highly recommend it.

Edited to add:

SSG Cintron also added a touch of Worcestershire sauce to the mix. Now, just what is a touch? Well, he made a recipe that would feed 60 soldiers, a "a touch" was one entire large bottle. At home, I'd say four or five good shakes of the bottle will do it (don't overdo the Worcestershire sauce).

Edited by Rocky Davis, 28 October 2009 - 0613 AM.

  • 0

#12 John Dudek

John Dudek

    Member

  • Members
  • PipPip
  • 1,487 posts

Posted 27 October 2009 - 2338 PM

The best SOS I've ever tasted came from the Mes SGT of B/1-66AR/2AD circa 1976 . . . SSG Cintron, a Puerto Rican delight of a Mess SGT.

I once asked him why his SOS tasted better than all the rest and he told me that he added chopped onions, plenty of ground black pepper and (most importanly) plenty of garlic salt to the mix. He used only ground beef, as in the US Army Recipe at the time. But browning ground pork sausage and using the rest of his recipe is fantastic as well.

Later on, with time, various companies (McCormick, etc.) began marketing various mixtures of seasoning salts and steak seasonings, which improved upon SSG Cintron's "secret ingredient" of garlic salt. To date, the best one to use on your own SOS is McCormick's Montreal Steak Seasoning, which is more ground pepper and garlic based than it is salt based, as seasoning slalts usually are. I now use McCormick's Montreal Steak Seasoning on most of my grilled meats (steaks, burgers, pork chops, etc.) and find that they nearly always turn out with a fantastic taste. I highly recommend it.



Sounds like the recipe that my youngest daughter's godfather used to make while he was first cook for the 25th Infantry Division, out in Hawaii, back in the 70's. Years later, we both worked for Ford Motor and one morning, as I was getting off work, I stopped by the kitchen to pay my respects to him before going home, only to find him to be working on the final stages of a 40 gallon batch of sos in a steam kettle. When he saw me coming through the double doors of the kitchen, he yelled. "Get yerself' a plate and some bread!" to which I quickly did so. He loaded me up with a plate full of this wonderful stuff and I allowed him to carry on the conversation while I stuffed my pie-hole full of shite on a shingle. Outfriggingstanding!
  • 0

#13 DougRichards

DougRichards

    Doug Richards

  • Members
  • PipPip
  • 10,434 posts

Posted 28 October 2009 - 0044 AM

SOS? :huh:


Descended from mince on toast.

I still find the Usaian use of 'biscuit' for pikelet or scone to be amusing.
  • 0

#14 Archie Pellagio

Archie Pellagio

    Now flouridating a water source near YOU!

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 15,224 posts

Posted 28 October 2009 - 0350 AM

Ahhh, I think I know the stuff.
'Biscuit' had me confused, its a savory pancake or just toast no?
  • 0

#15 DougRichards

DougRichards

    Doug Richards

  • Members
  • PipPip
  • 10,434 posts

Posted 28 October 2009 - 0607 AM

Ahhh, I think I know the stuff.
'Biscuit' had me confused, its a savory pancake or just toast no?


I guess that you could even say that a burrito is a rolled up version of SOS.

Something else interesting is that chipped beef is basically unknown in Australia: we have ground beef, really mincemeat, but nothing that approximates the description of chipped beef that I have read. I can see an association though with the flakes of skin that can accompany shingles...
  • 0

#16 Rocky Davis

Rocky Davis

    Old Broken Down Retired Tanker

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 22,980 posts

Posted 28 October 2009 - 0624 AM

Sounds like the recipe that my youngest daughter's godfather used to make while he was first cook for the 25th Infantry Division, out in Hawaii, back in the 70's. Years later, we both worked for Ford Motor and one morning, as I was getting off work, I stopped by the kitchen to pay my respects to him before going home, only to find him to be working on the final stages of a 40 gallon batch of sos in a steam kettle. When he saw me coming through the double doors of the kitchen, he yelled. "Get yerself' a plate and some bread!" to which I quickly did so. He loaded me up with a plate full of this wonderful stuff and I allowed him to carry on the conversation while I stuffed my pie-hole full of shite on a shingle. Outfriggingstanding!


Note that I edited my post above - forgot to mention theWorcestershire sauce.

A US Army Mess Hall breakfast is about the best breakfast one can have - I've always maintained that belief.

Two eggs to order, hash browns or grits, your choice of meat (bacon, sausage, ham or SOS), toasted or untoasted bread OR your choice of pancakes or French toast or (sometimes) fresh-baked pastry, cold cereal, hot cereal, fresh fruit, orange or other fruit juice, milk, coffee . . . all for a mere pittance of money (if required to pay).

On my last day of Active Duty at Ft. Hood, I stayed at the Guest House prior to leaving for good. I ensured that I went to III Corps Mess Hall for my last breakfast before leaving post for good. I wanted to have just ONE more of those meals before I left. There's only one Mess Halll that I rate as good as III Corps Mess Hall, and that's the Mess Hall at the Armor Training Center in Boise, Idaho - which (by 1999) had won four Phillip Conelly Awards for Best Mess/Food Service. Instructors there warned us that, if we were not careful, we could gain up to ten pounds by the end of two weeks, for we were served theree massive meals per day every day . . . and it was fantastic food.
  • 0

#17 Rocky Davis

Rocky Davis

    Old Broken Down Retired Tanker

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 22,980 posts

Posted 28 October 2009 - 0632 AM

I still find the Usaian use of 'biscuit' for pikelet or scone to be amusing.


I find that the use of the word "pikelet" is also amusing.

For here is a USAian biscuit:

http://hubpages.com/...t-Ever-Biscuits

Usually served with breakfast meals with butter and jelly or jam or covered with cream gravy (made from bacon or pork sausage drippings) or SOS. Also served at lunch or dinners with such meals as fried chicken, chicken-fried steak or other Southern US homecooking specialties.

Here's a man that loves his biscuits:


  • 0

#18 Mike Steele

Mike Steele

    Boobies!

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 15,746 posts

Posted 28 October 2009 - 1551 PM

I guess that you could even say that a burrito is a rolled up version of SOS.

:blink: Not even close.

Something else interesting is that chipped beef is basically unknown in Australia: we have ground beef, really mincemeat, but nothing that approximates the description of chipped beef that I have read. I can see an association though with the flakes of skin that can accompany shingles...

Sliced beef, chipped and formed. Whats so mysterious about that?
  • 0

#19 Mike Steele

Mike Steele

    Boobies!

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 15,746 posts

Posted 28 October 2009 - 1554 PM

Note that I edited my post above - forgot to mention theWorcestershire sauce.

A US Army Mess Hall breakfast is about the best breakfast one can have - I've always maintained that belief.

Two eggs to order, hash browns or grits, your choice of meat (bacon, sausage, ham or SOS), toasted or untoasted bread OR your choice of pancakes or French toast or (sometimes) fresh-baked pastry, cold cereal, hot cereal, fresh fruit, orange or other fruit juice, milk, coffee . . . all for a mere pittance of money (if required to pay).

On my last day of Active Duty at Ft. Hood, I stayed at the Guest House prior to leaving for good. I ensured that I went to III Corps Mess Hall for my last breakfast before leaving post for good. I wanted to have just ONE more of those meals before I left. There's only one Mess Halll that I rate as good as III Corps Mess Hall, and that's the Mess Hall at the Armor Training Center in Boise, Idaho - which (by 1999) had won four Phillip Conelly Awards for Best Mess/Food Service. Instructors there warned us that, if we were not careful, we could gain up to ten pounds by the end of two weeks, for we were served theree massive meals per day every day . . . and it was fantastic food.

Hummmmmm..
Posted Image
  • 0

#20 Rocky Davis

Rocky Davis

    Old Broken Down Retired Tanker

  • Members
  • PipPipPipPipPipPipPipPipPipPip
  • 22,980 posts

Posted 29 October 2009 - 0633 AM

The big deal about winning a Phillip Connelly Award is that the judges are SO picky about everything - was the published menu adhered to, was kitchen sanitation kept up throughout the day, was food prepared and served on time, with hot foods hot and cold foods cold, was food presentation appealing to the eye, was food taste such that eating was a very pleasant experience, and then there is dining room cleanliness and decoration, having the served foods arranged in a logical location both on the serving line and at self-serve areas of the Mess Hall, was the work effort of the Mess Staff well-planned, efficient, etc. Then, there is the inspection of the kitchen, dining room and food storage areas AND detailed inspection of the Mess Records to deal with as well.

No doubt about it - when your Mess Hall displays a Phillip Connelly Award on its walls, that Mess Hall is something special.

If I remember correctly, there was one judging of Field Mess Operations and one judging of Garrison Mess Operations of each participating unit Mess Hall.

At the Gowen Field Armor School Mess Hall, I found out early on that I would have to skip lunch or I certainly WOULD gain ten pounds in two weeks and would also be ready for nap time during afternoon training. I would load up at breakfast, skip lunch (and study) and then be ready for dinner when it was served that evening.


They had some damn good SOS.

Edited by Rocky Davis, 29 October 2009 - 0634 AM.

  • 0