When is the last time you ate creamed beef on toast (Shit on a Shingle)?

[mind_the_gap]

Oh man, SOS was a favorite of my pop’s. Used to eat it all the time growing up and I thought it was pretty good. (But I love me salty foods as long as it’s not overdone.) I’ve made TOS (Tuna on a shingle) and COS with chicken. Kinda forgot about Buddig’s meats though.
It’s not the most princely of meals, but for me it’s a connection w/ my dad so maybe my heart enjoys it as much as my mouth.

[Happy_Lendervedder]

@mind_the_gap

Oh man, SOS was a favorite of my pop’s. Used to eat it all the time growing up and I thought it was pretty good. (But I love me salty foods as long as it’s not overdone.) I’ve made TOS (Tuna on a shingle) and COS with chicken. Kinda forgot about Buddig’s meats though.
It’s not the most princely of meals, but for me it’s a connection w/ my dad so maybe my heart enjoys it as much as my mouth.

I’ve got the same connection, but with my grandpa, who got the recipe from his cook in WWII the Big One.

[teela_brown]

Never had SOS, frequently had “tuna and peas on toast”, which was tuna in white sauce with canned peas. I liked it. I’d make it nowadays, but my husband makes gagging noises if I mention it. Tuna casserole is close enough to satisfy my craving.

[Musicat]

@Personal

Not since the 70s, but that’s exactly what the old man would call it. Said they ate it often in Vietnam.

We had it in Vietnam, that doesn’t mean we ate it. Old shoe leather was available.

[Ignatz]

http://www.stouffers.com/our-dishes/Creamed-Chipped-Beef/151

Yummy, serves two, or me.

In the navy, we called it creamed foreskin.

[Chefguy]

@Orwell

We have a butcher near us that makes excellent pork sausage - very flavorful, and not too salty or fatty. While I may make SOS a couple times a year, I make sausage gravy at least four to six times a year using this sausage, and plenty of it. Sometimes with pancakes and sometimes with waffles. I prefer either of those to biscuits, but that’s purely a personal preference. As mentioned, the sausage gravy I see at restaurants looks anemic and disgusting compared to mine.

My father loved sausage gravy on pancakes. It made my mother gag. His response was always “Who’s eating this, you or me!” And honestly, what is a pancake if not just a flattened biscuit made with extra milk?

[Chronos]

For some reason, sausage gravy on a pancake just sounds wrong to me… but sausage gravy on waffles sounds entirely right and proper, and I once made a sausage-gravy-based thing for serving with blini, which are even closer to pancakes.

I guess there really is no accounting for taste.

[carnut]

Last winter, I got a deal on some lovely bresaola (air-dried beef) and made CCB with it. It turned out surprisingly good, perhaps because it wasn’t as salty as the stuff my mother made, and I could improvise around it.

[Johnny_L.A]

@dracoi

However… it’s a not-uncommon style for dealing with leftovers. Slice up leftover steak or roast, warm it up in canned mushroom soup. We may use toast, but since this is all about left-overs, it’s as likely to be day-old French bread, biscuits, mashed potatoes or rice. We usually add some frozen green peas. If you’ll allow this to be considered SOS, then I eat it a few times a year.

@sitchensis

I do eat a combination of whatever leftover meat we have plus a type of gravy or cream of mushroom soup, all on top of either potatoes, egg noodles or bread. I generally make it about once a month, usually with the tail end of a crock pot roast.

That’s not creamed chipped beef on toast, what most people who know what SOS is think of when they hear ‘SOS’.

First, it’s never made with mushroom soup. Second, even if it’s made with sausage instead of dried beef, it’s ‘gravy’. Sausage gravy, roast beef gravy, whatever gravy. SOS is specifically dried beef in a sauce made of roux, milk, and seasonings. When it’s SOS, it’s a ‘sauce’. When it’s sausage, it’s a ‘gravy’. Unless it’s creamed tuna. Then it’s TOS or TOT.

[Shagnasty]

I have heard of it but I have never had it and I don’t think I have ever seen it. Being the good Louisiana boy that I am, if I ever encountered that shit in the wild, I would just load it up with about ten long squirts of Tabasco sauce. Almost any such concoctions are edible that way because you can only taste the Tabasco.

[Johnny_L.A]

@Shagnasty

I have heard of it but I have never had it and I don’t think I have ever seen it. Being the good Louisiana boy that I am, if I ever encountered that shit in the wild, I would just load it up with about ten long squirts of Tabasco sauce. Almost any such concoctions are edible that way because you can only taste the Tabasco.

Stouffer’s, linked to by Ignatz, above, is what I grew up with. Mom didn’t make it from scratch. You should be able to find it there.

The truth be told, I like Stouffer’s better than my own. But mine is considerably cheaper and I can make it on a whim.

No need for Tabasco, outstanding condiment though it is.

[Johnny_L.A]

OK, dammit…

Creamed tuna is on the stove.

[Cub_Mistress]

I’ve never eaten a bite of SOS but I have cooked plenty of it for my (now-ex) husband. Armour dried beef in the little reusable juice glass, slice it finely, fry in some bacon grease, add flour to make a roux, then milk to make it a gravy. Serve over toast or, preferably, biscuits. Cover with black pepper. Enjoy.

I don’t eat sausage gravy either, but I cook it for my family. They seem to like it, at any rate. The very idea of creamed tuna makes me want to barf. Tuna casserole and tuna melt, ditto. Canned tuna was never meant to be served HOT, IMHO!

[Johnny_L.A]

@Cub_Mistress

The very idea of creamed tuna makes me want to barf.

It’s what’s for dinner tonight! (As I just posted. )

@Cub_Mistress

Tuna casserole and tuna melt, ditto.

Both yummy. Especially with some sliced tomato between the tuna and the cheese in a grilled tuna-and-cheese sandwich.

@Cub_Mistress

Canned tuna was never meant to be served HOT, IMHO!

Oh, yeah? What about tuna mac? Hm? :dubious:

[Brooky]

Father was Air Force, he made the first batch, I was 10 and fixed dinner each night. I jazzed it up, I called mine the mess ~I have 5 siblings & I would fry up hash browns & cook an egg to request & layered it all `~hence “The Mess” I am having out of town company & think I’ll whip some up for the after the bar 2 am meal!! Thanks for the memory!

[Mean_Mr.Mustard]

Never.

And judging by the photo in the OP’s link, I think I’d rather come down with shingles.
mmm

[movingfinger]

Probably in October 1967, on my last day in the Marines. I kind of miss it.

[nightshadea]

Now see what I know as SOS was the sausage/ham gravy on biscuits cause that’s what my military relatives say it was made as … ive never had it made with beef

[MrAtoz]

@Johnny_L.A

That’s not creamed chipped beef on toast, what most people who know what SOS is think of when they hear ‘SOS’.

First, it’s never made with mushroom soup. Second, even if it’s made with sausage instead of dried beef, it’s ‘gravy’. Sausage gravy, roast beef gravy, whatever gravy. SOS is specifically dried beef in a sauce made of roux, milk, and seasonings. When it’s SOS, it’s a ‘sauce’. When it’s sausage, it’s a ‘gravy’. Unless it’s creamed tuna. Then it’s TOS or TOT.

As I mentioned above, I grew up calling it “dried beef gravy,” and that’s still how I think of it.

[pulykamell]

@nightshadea

Now see what I know as SOS was the sausage/ham gravy on biscuits cause that’s what my military relatives say it was made as … ive never had it made with beef

It refers to a number of variations. The chipped beef version is supposedly the standard one, but the version served to my dad and his fellow army soldiers in Vietnam was made with ground beef. I’ve also heard people referring to sausage gravy served in this fashion (over toast) as SOS.