[Sca-cooks] Weird American food?
kiridono at gmail.com
Mon Jul 21 06:16:30 PDT 2008
I'm not sure...it does do that, but also adds an additional texture that I
find better than using chipped beef alone. I'm not quite sure how to
describe chipped beef...I am sure it's cured, probably salt-cured...and
sliced almost paper-thin. My actual preferred version comes from our local
Amish market, but as I'm not always able to get there, we purchase the
little jars of it, made by Armor (IIRC).
On Mon, Jul 21, 2008 at 8:45 AM, Phil Troy / G. Tacitus Adamantius <
adamantius1 at verizon.net> wrote:
> On Jul 21, 2008, at 7:47 AM, Elaine Koogler wrote:
> No problem...I just needed to pick Phillip's brain. It really is the best
>> I've ever eaten. Of course, what I grew up with was what my mom made,
>> was to make a sauce out of Campbells Cream of Mushroom soup and add the
>> chipped beef. It was good, but Phillip's is SO much better!
> I don't think I've ever, in my life, laid eyes upon chipped beef. The photo
> in Wikipedia looks like a somewhat more-aggressively-cured version of
> Lebanon Bologna. I had always thought, and been told, both by my father and
> also hearing from such sources as Julia Child (who was not without military
> experience), that S.O.S. was made from shredded corned beef. I could picture
> my late father eating this in the Army and simply having no clue as to what
> he was eating, but Julia Child? I'm surprised.
> I assume the ground beef is to cut the salt content somewhat?
> "Most men worry about their own bellies, and other people's souls, when we
> all ought to worry about our own souls, and other people's bellies."
> -- Rabbi Israel Salanter
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