To all the folks mentioning “creamed tuna” —I’ve never heard of that before. Is it what it sounds like, i.e., make toast, put canned tuna on toast, make roux in pot, add milk to make sauce, pour over tuna on toast?
No.
Make a roux. Add milk, salt, and pepper to make a gravy. Add a drained can of tuna, and some frozen peas, to the gravy. Cook until thickened. When it’s done, put it on toast and eat it with a fork.
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“Doctor! Doctor! Your forgot your shingle, Doctor!”
Name that movie.
(My answer was “never.” The above movie was the only time I think I’ve ever even seen it.)
Thanks. I’m going to try that.
“I don’t know, I think it’s one of those ladies’ things.”
I think the last (and only) time I’ve had chipped beef on toast was when I was about 13 or so, and my scout troop went on the mission trail hike in San Antonio (you start at San Francisco de Espada and work your way north to San Antonio de Valera (the Alamo)).
Apparently at the time, the Boy Scouts and the USAF were tight, because we stayed on-base at Lackland AFB, and ate in the chow hall there. I saw it as something I could get, and remembered all the WWII accounts of it, and my dad saying that it wasn’t that bad, so I had to try it.
It wasn’t bad, but it wasn’t really good either. Not worth seeking out or ordering again anyway. But if I didn’t have a choice, I’d eat it and not be irritated by it either.
“Don’t let him kiss you, *******! I don’t think ******** satisfied him.”
As a kid, growing up in a house with a lot of people and a limited budget, we at a variation of SOS a couple of times a month. Basically, protein in white sauce over some kind of bread or biscuit.
The last time that I had it was when my mom had her first major stroke. She and Dad were living in an apartment, but the old house hadn’t sold, so Sis and I stayed there when we made the trip up. We had stopped for milk for coffee, but otherwise were limited to what was in the pantry and freezer (Dad kept a loaf of bread up there for sandwiches when he’d come down to work in the shop behind the house). When we got back from the hospital the first night, I rustled up a jar of Armour dried beef, a little oil, some flour and the milk and Sis toasted the bread. We laughed about not having eaten SOS since our broke college days.
Lots of people have mentioned the dried beef in a jar. - mostly Armour, I think. I find the dried beef in a pouch, in the refrigerated section, to be better and less salty. Still salty, of course, but not as much as the jarred beef. I have also used dried beef from the deli case.
As for using tuna, all I can say is that it sounds absolutely disgusting. To each their own, of course.
This?
No, I think it is THIS. I do think my store carries Buddig stuff, but the package doesn’t look like Buddig’s. I’m guessing there might be regional brands.
…Or just use cream of mushroom/celery soup.
I’ll have to try peas some time.
No… That just doesn’t work for me. It has to be a Béchamel gravy.
Creamed tuna on toast was a Lenten staple in our house, and I still make it both during Lent and in the non-Lenten season. I’m never had SOS, as far as I know.
StG
I’ve *heard *of it because my grandfather mentioned having it when he was in Korea, but I’m not entirely sure what it is, specifically how it’s “creamed.”
It’s creamed because it’s in a white gravy (Béchamel sauce). Think sausage gravy, but with chipped beef instead of sausage.
I have some cooking right now.
My parents used to call it “shit on shit”. I was never a huge fan of it. …thus it’s been a few years.
Last night I chopped up the remnants of Sunday’s boiled ham dinner. I put the cubes of ham, potatoes, carrots and onion in a fry pan with a few cups of the gelatinous meat juice and a tablespoon of cornstarch in a slurry. I served it on toast with a fried egg on top and it was awesome as usual.
It wasn’t SOS but it made me think of this thread.
Good job, guys. Ftg wins a steak, and silenus wins a nurse who knows how to work in close without getting her tits in the way.