How about a Recipe Swap?!

[Marine1955]

I tried searching on SOS but got no matches

next step is to go through each page unless someone else posts it.

Hey brother try this web site out I like it a lot. try trying in biscuit and sausage gravy , as this will narrow your seach down. works for me and I have made some very good S.O.S. from it
http://www.cooks.com/

[DocGreek]

SKOSH....check out NoRemorse....he's got THE receipe for SOS!!!....DOC

[NoRemorse]

Damn it all, Doc. I can't find that recipe, think I sent it off to Redman in either an email or a PM on here. Ya'll could ask him ... hell I'll do so myself.

[Skosh59]

Damn it all, Doc. I can't find that recipe, think I sent it off to Redman in either an email or a PM on here. Ya'll could ask him ... hell I'll do so myself.

Message sent....

marine1955: I will also try your suggested web site.

Thanks all

SF

[thedrifter]

S.O.S. - The Morning Sunshine to Every Marine


By MSgt Dick Mangum USMC (Ret.)

It's said that an Army fights well on a full stomach and the Marine Corps is no exception. Always and foremost, in training or in combat, the breakfast meal is number one. For every "grunt", "airedale" and/or "pinky" at the start of the workday. Breakfast is the link to "making it" that day, and "a breakfast without SOS is like a day without sunshine."

We can only imagine or guess at what the meals and types of food were being served at Tun Tavern, or with O'Bannon in Tripoli, but I'll bet you, they had some sort of S.O.S.

The original creamed ground beef now served at every Marine breakfast had many stories of origin, the story that I was told was, that it was first served during World War I in France.

The Marine forces on the line were served meals that were prepared by the Army, from field kitchens in the rear. On this one occasion during a battle, the Marines moved so fast forward that the Army Mess Company couldn't keep up with the advancement. on that particular evening the cooks had prepared a meal which was roasted beef with a cream gravy (Boeuf le Creme de Argonne) and sent it up to the front lines.

It took the mess men all night to find the location of the fast moving Marine Brigade, and the meal was not delivered until the next morning.

Not wanting to waste the food and not having the tools to serve it properly, the Marine First Sgt. ordered that the meat and gravy (sauce) be placed on the dry bread and handed to each man. The men being very hungry did not complain but instead requested that this meal be served again, but with the proper utensils.

Over the following years the recipe changed depending on the availability of supplies and the mood of the cook. Do to the lack of funds given to the Marine Corps by the Navy, especially in hard times (like now), many of the cooks could not afford to purchase the beef roasts needed in the recipes for "Boeuf le Creme de Argonne" and other beef dishes. They therefore substituted, the less expensive, ground beef in place of the roasts.

This was quite popular as an evening meal and was served a number of times a week. One big advantage that the cooks liked was that there was little or no waste, leftovers could be served the next morning. It grew in popularity more for breakfast than for the evening meal and today it's never served other than for breakfast.

The other branches of service (Army, Navy, etc.) will also serve their version of SOS, but they haven't mastered the Marine's technique of preparing this marvelous breakfast presentation.

The Army uses chipped and salted dried beef (yuk), and the Navy uses beans and tomatoes in their recipe (barf!), the Air Force gave up trying and our friends in the Coast Guard now eat breakfast in the nearest Marine mess hall.

A number of years ago (back in the 70's), San Francisco's own Marine Artillery General (Brigadier) Tiago, requested/ordered that a recipe for the Marine Corps famous S.O.S. (creamed beef on toast) be developed so that it could be serve to a small group of about eight persons, this way the general could have his wife make it at home. The official recipe for the mess halls is for serving 300 or more. This challenge was taken up by his chief field artillery cook, MSgt Bernie Parker. After many tries and a few mistakes "Top" Parker came up with the following, near perfect, recipe.

Recipe for "Marine Breakfast" (Serves 8, or two hungry Marines)

1/2 lb. Ground Beef (ground chuck for flavor)
1 tbs. Bacon fat (lard/Crisco or butter)
3 tbs. Flour
2 cups Whole milk (add more milk if you want it thinner)
1/8 tsp. each of Salt and Pepper (to taste)
8 slices of dry toast

Using a large skillet (12"-14"), crumble and brown the ground beef with the fat and salt, remove the pan from the heat and let cool slightly. Mix in the flour until all of the meat is covered, using all of the flour. Replace the skillet on the heat and stir in the milk, keep stirring until the mixture comes to a boil and thickens (boil a minimum of 1 minute). Serve over the toast. Salt & pepper to taste.

http://www.thefontman.com/****_on_th...le_recipe.html

Ellie

[3522]

Here's a few.......http://www.grunt.com/scuttlebutt/corps-stories/humorous/sosrecipies.asp

[Skosh59]

Thank you all for the receipes.... I especially enjoyed the little history lesson on the origin, very interesting.

Guess what I'm having for morning chow tomorrow ?????

Topped off with two eggs over easy.

[DobbinsBlythe]

Wow, I can't believe this thread is still going! I'm so excited about it! I have a few new ones.. I'll post soon!

[Wyoming]

Do the math Maria, how far behind are you?

[DobbinsBlythe]

Oh Al, there's no catching up now, I can only hope to contribute at this point.....

[Skosh59]

Wow, I can't believe this thread is still going!

We do like to eat food other than rations.

[NoRemorse]

Ok, if you're going to modify this recipe then please post what you did with it; we love to change it up when there's good chow involved.

1 pound 85% or leaner ground beef or 14-16 oz breakfast sausage, chopped
1/2 cup of butter
1 medium onion, chopped
1/2 medium green, red or yellow bell pepper, chopped
1/2 cup AP flour
2 12 oz cans evaporated milk

1 beef bouillion cube
1 tsp seasoned salt
1/2 tsp pepper
1/4 tsp garlic
1 tsp Worchestershire sauce

1) In a large skillet or frying pan brown the beef or sausage. Drain it, set it aside and keep the juices separate.

2) In a 4-quart Dutch Oven or sauce pan over medium-heat melt the butter; add the chopped onions and peppers and saute for 3-4 minutes or until the veggies are tender. Add the flour slowly with a wisk or wooden spoon to make a roux.

3) Slowly add the evaporated milk while stirring. Fill the cans back up with water and add 1-2 cans of water to the roux while stirring constantly. If you like it thicker, only use 1 can of water. If you like it richer, substitute regular milk for one of the cans of evaporated milk (use more whole milk and it'll separate as you cook turning the SOS into a greasy mess that will give you the runs)

4) Add the seasonings and bouillion cube(s).

5) Simmer on low for 15 minutes, stir near constantly and do not let it burn.

6) During the simmer you should add more milk or water to thin the gravy out or add more flour to thicken it up. To get the consistency we usually do you'd use the original 2 cans of evaporated milk, 1 can of water, and 2/3 cup of milk.)

7) Add the ground beef or sausage, mix it into the gravy and let it warm up for at least a minute.

8) You're done! You're freakin done! Either chow down no or prep it for the freezer. This recipes makes about 5-6 1 cup portions. If you're making a larger batch add more seasoning than indicated and a few extra bouillion cubes.

[Wyoming]

Oh Al, there's no catching up now, I can only hope to contribute at this point.....

Then let's get with it Little Lady!!


The Vodka Martini

Ian Flemings, James Bond character has always been associated with tuxedos, exotic locales, evil villains, new gadgets, beautiful women, champagne and of course the MARTINI!

Let's start with the basics: Traditional Martini vs Vodka Martini
A traditional martini (as opposed to a vodka martini) is made with gin, dry vermouth and either an olive or a lemon peel. Nothing else. And a proper gin martini should be stirred.

A vodka martini uses vodka instead of gin (or adds vodka to the gin as the early Bond does) and sometimes allows other ingredients.Virtually unheard of until Ian Flemming and his favorite character James Bond introduced the world to the Vodka Martini. The success of the Bond films propelled the popularity of the vodka martini.

The nature of vodka (no distinct flavor) encouraged experimentation and quickly resulted in the multitude of martini flavors and recipes that have made the Vodka Martini the huge hit it remains today.

TRY: The Basic Vodka Martini recipe or search from over 70 different Martini recipes.

James Bond's First Cocktail
Not a Martini, but the Americano from Casino Royale: The first of the many Bond martini references (the Vesper) begins in the same book, but after the Americano.

James Bond's First Martini:
Author Ian Fleming gives a recipe for Bond's preferred libation in his first book, Casino Royale (1953): chapter 7:

"A dry martini," he said. "One. In a deep champagne goblet."
"Oui, monsieur."
"Just a moment. Three measures of Gordon's, one of vodka, half a measure of Kina Lillet. Shake it very well until it’s ice-cold, and then add a large thin slice of lemon-peel. Got it?"

Bond refers to this drink as the Vesper after the beautiful, and doomed double agent. (note: Kina Lillet is a brand of vermouth).

SHAKEN vs STIRRED




The main differences between a vodka martini, which has been stirred, and one which has been shaken.

1. A shaken martini is usually colder than one stirred, since the ice has had a chance to cool most of the drink.
2. "Bruising" is a result of shaking a martini which dissolves air into the mix. This bruising makes some martini drinkers complain about their martini tasting too "sharp."
3. A shaken martini will more completely dissolve the vermouth, giving a less oily mouth feel to the drink.

Bottom line





Even though few martini drinkers can tell the difference, you should:

• Shake your Vodka Martini
  Why: For a vodka martini to be good it needs to be cold. Very Cold! Therefore, shaking a vodka martini makes it colder.
• Stir your Gin martini:
  A gin, or traditional, martini benefits by being smooth and one can enjoy the delicate flavors of the individual gin.

A "Presidents" thoughts on the issue....
(President Bartlet from "The West Wing")

Bartlet: “Can I tell you what's messed up about James Bond?”
Charlie: “Nothing.”
Bartlet: “Shaken, not stirred, will get you cold water with a dash of gin and dry vermouth. The reason you stir it with a special spoon is so not to chip the ice. James is ordering a weak martini and being snooty about it.”


Bond, James Bond: Trivia, Quotes and Cocktails

Read our extensive list of James Bond Cocktail Quotes and Trivia »

JAMES BOND: "I never have more than one drink before dinner. But I do like that one to be large and very strong and very cold and very well-made. This drink is my own invention. I'm going to patent it when I can think of a good name."
--Ian Fleming, Casino Royale


ONE FINAL THOUGHT
From the the British Medical Journal (on-line edition)
"Shaken martinis may enhance the antioxidant effects of alcohol, making them healthier than the stirred variety!"

[SlingerDun]

Beef Short Ribs been a smokin and cookin in the Weber since 4 hours ago, turned and painted once an hour or so otta been done directly, best wake up pops.

Happy 07-04
--->Dave

[usmcdanno]

Shall I post the most useful recipe for a Marine? That would be a sh*t sandwich. You probably won't like them, but you better learn to tolerate them (on a regular basis). Sometimes the only thing you'll have to eat. The recipe is self explanatory!