TiHabanero

Tried SOS once and only once. It is called SOS for a reason.

USS Coral Sea M2 Div

conspiratemus1

God love you guys. My dad, as a 16-year-old farm boy, went to enlist on 1 Sept. 1939, the day Germany invaded Poland. The docs discovered he had tuberculosis and he spent two years "interned" in the provincial sanitarium instead of the Canadian Army. One of the things he learned to cook there was liver and onions, which he would fry up for us kids when my mother was away. So liver always makes me think of him. My mother didn't care for it but she loved lamb, which my father hated. Maybe they fed him too much mutton in the san. Dad wasn't the greatest father in the world, lack of role models probably, but I think he tried....and got better at it in his later years. My wife, my son, and his mother have nothing but loving memories of him. So I hope they have liver wherever he is.

RobbieTunes

Ugh. Liver.

I grew up where Braunschweiger, liver spread, fried liver sausage, etc. were common.
The smell of liver frying is unique, especially when you think of what the liver does.

The Navy medicals suggested I eat liver at Bethesda and for months thereafter.
Given that advice, they then expected me to actually trust them not to sink their silly boats.
I figured they were either right, or messing with me. Probably both.
Didn't matter; I didn't eat the stuff.

I'll eat green eggs and ham, and have, on many occasions.
Put liver in front of me, and you get Bad Robbie.

Lascauxcaveman 

We ate it regularly when I was a kid. But we were a family of nine and poor. The trick is to eat it while it's still warm, I guess.

J.Higgins 

When I was a kid we grew up on SOS, my Dad being WWII vet, and Mom was eldest of 14 Depression-Era kids. Chipped beef was cheap, as well as any sort of gravy that could be wrangled from anything was welcomed. We love it to this day. From may USAF career, I've grown to love biscuits and gravy, red-eye gravy, and "mater gravy". Still makes me think of Dad when I eat SOS though.

jethin

I remember creamed chip beef on toast from a formative period in my like. Yep, you guessed it... pre-school! I loved the stuff! I was a precocious kid, and if I upset one of my classmates I’d try to entertain them with dances and impressions until they laughed and forgot to to tell the teacher about my prank.

FlMTNdude

Ex Navy. One of the enjoyable things from chow. Still love it, with a craft beer.

RobbieTunes

I'd feel so much better if you wrote "cooked."

Deal4Fuji

I have very a similar family background with a WWII vet father and mother who was the eldest girl of a family of 10...both with depression era upbringing. As well as SOS, and being from the south - some of my worst food memories involve things like livermush and souse meat !!

brandon98

Done right, it's alright. But nothing compares to the Mark 1, Mod 0. Combat Breakfast sandwich: two slices of French Toast, scoop of eggs, scoop of taters, coupla strips of bacon. Wash it down with some luke-cold mermite jug coffee and breakfast in about 90-120 seconds and go.

noglider 

The thread title made me think it was a plea for help.

Last ride 76 

^^^Hawaiian Convenience Store Staple Food^^^

squirtdad

in boot camp we mixed chocolate milk and coke. protein, caffeine and big sugar hit Mark1, Mod 0 sounds better

Last ride 76 

In middle school, we ate Spam on camping/hiking trips in the Adirondacks, to be either pan fried over a fire for breakfast or eaten on trail, out of the can with triscuts, for fast meals. The school's headmaster and another teacher had been marines in Korea, and I think gotten acustomed to the convenience of it. In those days (late '60s-mid '70s), water straight out of streams was what we drank, except in the winter, when everything was frozen, and we drank hot sweetened tea.

S.O.S (creamed chipped beef) was a lunch staple in high school, eaten but not terribly well regarded. I haven't thought about it for 40 years, and would not dream of making it. (What exactly is "chipped beef"?) As I remember - it was strangely uniform, diagonally sliced shredded corned beef. I occasionally notice the cans of spam in the store and smile, but have no difficulty restraining myself.
Cheers, Eric

Last ride 76 

We got the carrot and the stick approach in middle school... fried liver was always served with bacon. Eat liver, get bacon, don't eat liver, no bacon. I learned to eat liver. For a few years afterwards, I ate liver without thinking much about it, and even cooked it myself, in my college years, with lots of onions. Cheap, dense protein. I don't remember the last time I ate it. Another one of those items, like spam, I notice in the supermarket, and move on.
Eric

ScottRyder 

SOS on toast with fried baloney. Top, you need to cook some up for this falls CCRT ride.

Scott

non-fixie 

I'd never heard of SOS until this thread suddenly appeared yesterday. Sounds interesting, though, and I'll definitely give it a try. Thanks, Top!

stardognine

WITH fried bologna? OK, what the heck, I'll try one! 🤔😁

noglider 

https://www.allrecipes.com/recipe/20...beef-on-toast/

conspiratemus1

You know what's pretty good? Those cans of Fray Bentos corned beef from Argentina. It's a British/Scottish/Canadian/Oz thing, I guess. Good with Lee & Perrins and even better with HP Fruity Sauce, although not the latter if you have gravy -- clashes. I'll bet it would make a good chipped beef on toast. Much better than SPAM or bologna.

And yeah, liver and bacon:

top506

That's the basic formula. I add some dry mustard, black pepper, and worcestershire, and serve with Tabasco on the side.

Top

RobbieTunes

Dead on. Given the room if I had it on lurps, Tabasco for cover-up.

Our cooks used Worcestershire all the time. I probably don't want to know why.

On Nov 10th each year, after the birthday meal, all was forgiven.

qcpmsame 

Damn, y'all are working on making me revert from being a hard core vegetarian with the SOS and SPAM posts and reminisces. SOS was staple in my life back to my childhood, Dad had mom learn how to fix it, he loved the stuff during his Navy time in WWII. It was a Sunday night staple in our house while growing up in the 60s and 70s.

Something about a field kitchen and having a cook that mastered SOS, and the finer points of SPAM as well, mmmmmmmmmmmmm

Bill

styggno1

In Sweden SOS (apart from being the distress signal) is Smör, Ost och Sill (butter, cheese and pickled herring). A traditional standard course during summer. You order an SOS, cold lager and a schnapps. Had it yesterday. Probably once a week during May to September.

dedhed

Usinger's smoked liver sausage on toasted pumpernickel is heaven.

Grew up with SOS regularly. Hadn't had it in decades. Recently my Mom had a taste for it so I found some dried beef in the store and made a batch for her. Brought back memories.