11-20-2005, 19:41
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#1
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Quiet Professional
Join Date: Jan 2004
Location: Red State
Posts: 3,774
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SOS
Who make's the best SOS?
BMT
Lovin' that SOS
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Don't mess with old farts...age and treachery will always overcome youth and skill! Bullshit and brilliance only come with age and experience.
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BMT (RIP) is offline
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11-21-2005, 01:16
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#2
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Quiet Professional
Join Date: Feb 2004
Location: Bangkok
Posts: 856
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Oh, man.
Great idea.
I cannot wait to see some recipes for this.
__________________
1st Platoon "Bad 'Muthers," Company A, 2d Ranger Battalion, 1980-1984;
ODA 151, Company B, 2d Battalion, 1SFGA, 1984-1986.
SFQC 04-84; Ranger class 14-81.
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magician is offline
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11-21-2005, 04:35
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#3
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Kia ora, bro
Join Date: Jan 2004
Location: New Zealand
Posts: 931
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Sausage on Sauce? 
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"You destroyed half a city block!"
"That block was already messed up."
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Huey14 is offline
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11-21-2005, 05:04
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#4
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Quiet Professional
Join Date: Feb 2004
Location: Bangkok
Posts: 856
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"Shit on a shingle," colloquial expression for sausage gravy over toast.
Somehow it became a custom in the US Army to offer SOS at breakfast, and it is one of those things that I truly miss.
I remember making it with chipped beef at home....but it was not quite the same thing.
__________________
1st Platoon "Bad 'Muthers," Company A, 2d Ranger Battalion, 1980-1984;
ODA 151, Company B, 2d Battalion, 1SFGA, 1984-1986.
SFQC 04-84; Ranger class 14-81.
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magician is offline
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11-21-2005, 05:13
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#5
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Kia ora, bro
Join Date: Jan 2004
Location: New Zealand
Posts: 931
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I didn't expect to be close.
Just to expand the topic a bit (if you guys don't mind), how would you rate the food between when you first joined and when you guys retired? I'd imagine 20 years can change the mess food.
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"You destroyed half a city block!"
"That block was already messed up."
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Huey14 is offline
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11-21-2005, 05:51
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#6
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Quiet Professional
Join Date: Feb 2005
Location: Fayetteville
Posts: 13,080
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The Army
Quote:
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Originally Posted by BMT
Who make's the best SOS?
BMT
Lovin' that SOS
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An Army mess hall. The purists will claim only SOS made with chipped beef counts.
The smell of a mess hall at breakfast time could drift on the lightest breeze for miles. A person could track large units in the field by that smell. Once they got closer they could pick up the sound of the generators.
The SOS in the "All you can eat" breakfast joints around here is too pasty.
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Pete is offline
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11-21-2005, 07:46
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#7
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Guerrilla Chief
Join Date: Jan 2004
Location: In the land of the little people
Posts: 761
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LOL!
I was just telling my wife not 20 minutes ago about how much I miss the chow hall in the morning, the only meal I really loved at that place. Eggs to order, praying they had mushrooms, olives and cheese for my omelots and then getting my pieces of toast to cover with SOS.
In the field it was the one meal you prayed for to be served hot. When 1SG would show up with the mermites that line would form quicker then the penicillian shot line on Monday morning at the TMC.
My dad used to make SOS when I was a kid but around here it is hard to find someplace that even makes it, let alone makes it well. I have often thought of going up on post and paying at the Bell Hall mess hall just to have breakfast one more time.
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An Army of sheep led by a lion can easily defeat an army of lions led by a sheep.
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brewmonkey is offline
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11-21-2005, 08:32
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#8
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Auxiliary
Join Date: Dec 2004
Location: NW Arkansas
Posts: 84
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You need breakfast sausage, AP flour, milk, salt, and pepper. Get an inexpensive brand of sausage that has a high fat content as you need the the fat for the gravy.
1. Brown the desired amount of sausage, remove the sausage, then drain the sausage fat back into the pan.
2. Add flour equal to the amount of fat in the pan. Too much flour makes a doughy gravy. Mix the flour and fat and let it brown a little.
3. Add milk slowly while stirring until you have the consistency you want. It will thicken as it cooks. General rule of thumb is 1 tbsp flour/1 tbsp fat to 1 cup of milk.
4. Add the sausage back to the pan and simmer on low for a bit to allow the gravy to suck some more flavor out of the sausage plus it will give you that nice greasy sheen on top. Stir occaisionally to keep it from sticking. Salt and pepper to taste. Cayenne doesn't hurt.
If it's too thick add a little milk. Too thin - add some flour mixed with milk (prevents lumps). If the sausage doesn't have much flavor I have added a little chicken boullion w/ OK results.
My dad said SOS was pretty popular when he was in the Navy (USNA class of '59). He said it was made with chipped beef. Never saw it when I was was serving. Fried dough was pretty popular.
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Squidly is offline
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11-21-2005, 08:43
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#9
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Guerrilla
Join Date: Feb 2004
Location: Tampa
Posts: 221
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Quote:
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Originally Posted by BMT
Who make's the best SOS?
BMT
Lovin' that SOS
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My mom, god rests her soul. It was a tradition, she made it once a week and I would eat 2 or 3 servings. That is the definition of comfort food.
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FILO is offline
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11-21-2005, 08:43
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#10
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Quiet Professional
Join Date: Nov 2005
Location: West Texas
Posts: 152
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SOS followed by deep fried French Toast
5th Group chow hall at Campbell served greaaaaat SOS, but it was best followed by two slices of deep fried French Toast (or is that Freedom Toast?!?!?!  ) covered in melted butter and hot syrup. It ensured that the SOS stayed with you all the rest of the day!
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"He either fears his fate too much, or his desserts are small, who dares not put it to the touch, to win or lose it all." Montrose Toast
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ObliqueApproach is offline
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11-21-2005, 09:22
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#11
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Quiet Professional
Join Date: Jan 2004
Location: Free Pineland
Posts: 24,813
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SOS over a ham, cheese and mushroom omelet. Liberal application of Tabasco.
French toast on the side.
You need a five-mile run every morning to eat like that and live.
TR
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"It is not the critic who counts; not the man who points out how the strong man stumbles, or where the doer of deeds could have done them better. The credit belongs to the man who is actually in the arena, whose face is marred by dust and sweat and blood; who strives valiantly; who errs, who comes short again and again, because there is no effort without error and shortcoming; but who does actually strive to do the deeds; who knows great enthusiasms, the great devotions; who spends himself in a worthy cause; who at the best knows in the end the triumph of high achievement, and who at the worst, if he fails, at least fails while daring greatly, so that his place shall never be with those cold and timid souls who neither know victory nor defeat." - President Theodore Roosevelt, 1910
De Oppresso Liber 01/20/2025
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The Reaper is offline
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11-21-2005, 11:13
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#12
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Administrators
Join Date: Feb 2004
Location: Fayetteville, NC
Posts: 2,264
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I loved the Desert Inn's verson that ObliqueApproach speaks of and I usually got it the way that TR mentioned.
I used to make it the way that Squidly posted, but now take an little easier on the arteries approach.
- 2lbs of sausage (I buy the Jimmy Dean brand large package and the "hot" version to add some spice)
- chip it up while it browns
- once browned, drain off the grease and set the sausage aside in large serving bowl
- I then use some pre-mix I buy..."sausage gravy" flavor
- using the same hot pan add two packages of sausage gravy/water/milk mixture
- add some pepper for more zing
- stir and remove when gravy is just before the desired thickness (it will thicken a bit more)
- pour gravy into the large serving dish and mix the gravy/sausage
- serve over some Bisquick or baking powder bisquits
Since I make a large batch, we have some leftover unless company is here. Nuke leftover gravy and serve over leftover bisquits or freshly made toast.
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Dan is offline
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11-21-2005, 12:42
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#13
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Area Commander
Join Date: Jan 2004
Location: Midwest
Posts: 7,134
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When I'm lazy I'll go to the Bob Evans restaurant down the street when I want some SOS. Good eatin'! No chipped beef there thank goodness.
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Gypsy is offline
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11-21-2005, 12:56
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#14
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Quiet Professional
Join Date: Mar 2004
Location: Castle Rock, CO
Posts: 2,531
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the only time i ever ate SOS was four or five times at Dahlonega, during my incarceration in Ranger School...SOS, eggs, blueberry pancakes...that's about all i remember about the Mountain Phase...that and the fact i had to buddy-repel with my Ranger buddy, who had been a linebacker for U.Vermont... 
Quote:
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Originally Posted by Huey14
Just to expand the topic a bit (if you guys don't mind), how would you rate the food between when you first joined and when you guys retired? I'd imagine 20 years can change the mess food.
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messhall food never seemed to change much in my mind...i liked C-Rats more than MREs, B-Rats better than T-Rats...
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""A man must know his destiny. if he does not recognize it, then he is lost. By this I mean, once, twice, or at the very most, three times, fate will reach out and tap a man on the shoulder. if he has the imagination, he will turn around and fate will point out to him what fork in the road he should take, if he has the guts, he will take it.""- GEN George S. Patton
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lksteve is offline
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11-21-2005, 14:22
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#15
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Guerrilla
Join Date: Oct 2004
Location: USA
Posts: 471
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I learned how to make SOS from my Mom whose brother was a cook in the Navy. That might explain why the version I know includes chipped beef. I've never had anyone complain nor been saddled with leftovers when making this dish.
Melt butter in a skillet and add chipped beef. Brown it for a few. Add flour and mix it well. Gradually add milk and stir constantly until thick and smooth (usually use 4 TBSP butter/flour and 3 cups of milk). On occasion, I have added a shake of hot sauce for a change. Course, salt and pepper and serve over toast.
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Stargazer is offline
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