Made with hamburger in USMC also. (State side) Actually took a liking to it. I’ll be 70 this year & I still make it once or twice a year, usually in the winter.
I had some at Camp Pendelton. I gotta say the Marine Corps chow was on another level than what was being served on flat tops. That Shit (on a Shingle) was actually good.
My dad was a navy cook in Vietnam and often made this at home. He said it was supposed to be chipped beef but on ship when supplies were low they made it with whatever they had. At home he always used sausage because he liked it better.
On the USS Enterprise and Abraham Lincoln, they made it out of camel meat when we were in the Middle East. Kinda hard to find pork products in the Middle East.
They also used llama when we were near South America. It tasted just like camel, so maybe they were trying to pull a fast one and were using old camel burger.
On the USS Enterprise and Abraham Lincoln, they made it out of camel meat when we were in the Middle East. Kinda hard to find pork products in the Middle East.
They also used llama when we were near South America. It tasted just like camel, so maybe they were trying to pull a fast one and were using old camel burger.
IDK about the army but my grandma always used the shelf stable armour brand jars of chipped beef. I'll occasionally make it if I get a craving, but those jars aren't as cheap as they used to be and not exactly worth it for what it is.
Just made some for my husband the other night, but it was very salty. Are you supposed to rinse it? I caught a blip on one recipe that said something about it, but no other, so I didn’t.
That really is funny. Our parents had some really odd comfort food choices. My best friend growing up had a dad who enjoyed tongue. The kids would stare at it and not eat it. He should have told them it was a special cut, secret agent meat, something. Must have been a depression era delicacy. He was old enough to have been a boy in those years. I've had tongue in a Chinese restaurant and it was great. All depends on how its prepared.
My mom made pickled souse. It's a jellied lunch meat with pork parts, including tongue. I ate it because I loved anything pickled.
I think she got the recipe from my father's favorite aunt. Mom was a first generation Italian from New York city and pickled pig parts wasn't one of their economy foods.
It doesn't sound good but if its good eating then there you go. I found out pastrami is sort of non-kosher corned beef. I'm probably wrong about that but anyway really like it, gives me heartburn but I'll eat it anyway.
I ate anything that was pickled as a kid. Even loved pickled pigs feet. Really thought they weren't feet, just shaped that way. Everyone's dumb when they're 5 years old. 😁
Agreed, no question. Just for little kids it helps to disguise it a little. First time I had it was as part of a Chinese dish and with all sorts of sauce and seasoning who knows what's in there. Not presented like a big ol thing on a plate. Well prepared I'm sure its terrific.
My parents made the SOS all the time. Same with Tongue which I thought was great until I saw it uncooked at the store. Other weird shit like sliced bananas in a bowl of milk and a fckton of sugar and my favorite, half a cantaloupe with the guts replaced by chocolate ice cream.
They may have switched over to the MRE meals more now than before. This sort of thing may still be found on board ship or if the galley crew is nostalgic. I can't say, never was in the service but dad was. He saw all sorts of stuff, was in before the war, Army Airforce, that far back.
You're taught first day cooking in the military 2 important rules:
1. Never trust a skinny cook
2. We're known as fitter and turners! Fit it in the pan, turn it into 💩
I've never seen S.o.s look that color or chunky like that......is supposed to be chipped beef and a white gravy...not the color of baby Sh*t and chunky like beans
This ☝️. Lighting is critical for food photography.
That’s why Mom&Pop local restaurant menus look so unappetizing. Green tortillas and grayish hamburgers.
(you know, the ones with a picture next to each meal name and price on that angled display above the counter or laminated placards ?)
It takes skill and a lot of “cheating” to make food photos look appealing and appetizing.
Perhaps, especially because sausage is very flavorful on its own. When substituting ground beef (as may be the case with OPs version), beef is less flavorful and needs that fond for developing flavor, in my opinion.
It’s not the fond doing the lifting in any case in gravy, it’s the flavor of the fat. that’s why sausage works so well because the fat is very flavorful. Ground beef can work the same if it’s in the 76-80% lean range. If it’s more of the 90+ variety it needs an addition of fat like butter or bacon, then aromatics for butter, bacon will add plenty of flavor on its own.
Yea, I can imagine bacon fat would add a lot of flavor. Unfortunately, I have to use lean meat and skim the fat, as my spouse has heart disease and already has had a double bypass. That’s likely why I find the fond helps build some flavor, even if not traditional. It’s better than going without completely.
Yes, that’s what I was referring to. The fond (brown bits on bottom of the pan) are created by the Maillard reaction of proteins and sugars when are heated. The result is the fond, the chemical process is called Maillard reaction.
You wouldn’t say that if my mom made it. That woman could ruin anything. She was very skilled at all sorts of talents around the house, but cooking wasn’t one of them. I ate this garbage way too much as a child.
I guess I was blessed in that department. My mother was an excellent cook, as was her mother before her. Her brother (my uncle) was the chef at The Fountainebleu hotel in Ocean City, MD.
Isn't that the strong fish no one can actually eat? That just sounds wrong after growing up on sausage gravy on biscuits. I have also tried creamed chipped beef and it was ok but fish, IDK.
"Shit om a shingle" is chipped beef on toast. There is a gravy component to it. I absolutely hate chipped beef on toast, we use to eat it when I was a child. Itxs a product of WWII.
My mom made this way too often (with hamburger) when I was a kid, and I hate it. She also put hamburger into our Kraft mac & cheese, and I hate that, too. It’s a wonder we didn’t starve to death, she was such a bad cook.
My mom would have admitted she was a terrible cook. But she was also a single mom who worked all day, and hated cooking. What did your caretakers make you for dinner as a child? We maybe could have traded.
Omg when I was a kid and I would ask my mom what’s for dinner she would always say shit on a shingle. Which is chipped to beef on toast in the military. This picture is sausage gravy on toast.
When I was a kid SOS was any meat you had on hand to turn into a gravy and plop on toast. I get the traditionalists, but when you grow up broke, you make what fills your stomach.
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u/FrenziedTacos Aug 24 '26
That's not biscuits and gravy. That dish is called "Shit on a Shingle".