RE: A question for the gourmets out there

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A question for the gourmets out there

Ground meat (beef, sausage, venison) and over eggs.

31% (10)

Dried beef no eggs

28% (9)

What the fuck is SOS?

40% (13)

Total Votes : 32

(last vote on : 1/5/2016 7:27:29 PM)
(Poll will run till: -- )

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MissMorrigan -> RE: A question for the gourmets out there (3/18/2014 1:01:56 AM)
A little more on the history of the 'burger'. From doing a little research there seems to be a consistency of evidence that shows ground meat dishes consisting of lamb and camel dating back to Egyptian era and is more commonly referred to now as 'kofta'. The Romans did indeed have their own version from what I can see, but this was a flattened type of 'sausage' made of ground up meats and the ideal way to make revenue from selling by-products, ie the leftover pieces. It seems the 'rare' burger, or 'steak tartare' is attributed to the Mongols even tho their diet was predominantly diary apparently. By the 15th century ground (minced beef) meat dishes were seen commonly throughout Europe, in England it was known as 'forcemeat'. Hamburg immigrants were credited with bringing the recipe for the 'burger' to the US. So, can we say the Germans invented the burger? No. We can credit them with making the recipe worldwide (in that period it was bun-less).

smileforme50 -> RE: A question for the gourmets out there (3/18/2014 3:00:06 AM)
quote: ORIGINAL: jlf1961 quote: ORIGINAL: anniezz338 It's pretty popular around here, except it is sausage and white gravy over biscuits. That is sausage gravy in biscuits, a totally different animal entirely. For making such a basic mistake in southern cuisine, your punishment is to scrapple for a month. Ok...I haven't made it through this thread yet.....but SCRAPPLE is DELICIOUS!!!! Especially with maple syrup......

ShaharThorne -> RE: A question for the gourmets out there (3/18/2014 5:25:13 AM)
To me, SOS is hamburger gravy over toast or biscuits. Any other animal is a delicacy. I had an emu burger one Christmas Eve with Bo (my Christmas present to him was a night at the Driskill Hotel which is to be haunted and he is a ghost hunter) and it was tasty.

searching4mysir -> RE: A question for the gourmets out there (3/18/2014 5:48:55 AM)
quote: ORIGINAL: windchymes Be careful around Italians, at least the ones I was around when I lived in South Jersey. If you ask for "gravy", they're going to give you a red tomato (marinara) sauce and serve it over pasta! I live in a very Italian town. Marinara is sauce. For it to be gravy, it has to have meat in it (whether simmered with meatballs, italian sausage, etc.).

Kana -> RE: A question for the gourmets out there (3/18/2014 2:13:15 PM)
Folks-the terms were "great music." Not good. Not listenable. Great. I like most of the bands named above. Some I love. Seen most of em. Ain't none, with the possible exception of Zappa (The man wrote freaking symphonies!) I'd call great. Greatness in Rock and Roll is a short list. You're talking Dylan, Beatles, Brain Wilson, Eno, Maybe Cohen, Hendrix, a very very few. Sabbath can maybe make a claim due to impact (Inventors of heavy metal...though Blue Cheer, Cream and others had already largely beaten em to it but Sabbath popularized it. Kinda like Nirvana got the credit for "grunge."). Course, on those terms one could declare the Dead great because the sent the stage for Jam Bands. And if we wander down the path far enough, you end up with the base fact that the defining album in rock, the Hobbesian center around which everything else agrees or denies, is Never Mind The Bollocks. So as to not engage in to large a thread drift, A history of the three course meal

DesFIP -> RE: A question for the gourmets out there (3/18/2014 9:37:10 PM)
Am I the only person who has ever heard of 'gravy' being a reference to an alcohol poured over a cake or usually ice cream? Dark rum or a liqueur more usually.

Dvr22999874 -> RE: A question for the gourmets out there (3/18/2014 9:50:58 PM)
Gravy is originally and english term I was told. It comes from the 'graving docks' where the caulkers would be under the old wooden ships caulking them with pitch and it would drip on their heads and clothes and was known as 'gravy' I worked in a kitchen in Germany and if I wanted to drive and of the german chefs out of their tiny minds, I would call that brown stuff 'gravy'.............Nein, nein, nein, nein !!! Das ist 'SAUCE' oder 'demi-glace'. NICHT gravy !!!!

Winterapple -> RE: A question for the gourmets out there (3/19/2014 6:42:47 PM)
My stepdad is military and when my mom first served him what we called creamed beef he said "Homemade Shit on a Shingle!" He says homemade SOS isn't bad but Army SOS is pretty lousy. I think it's pretty good. On toast is fine but prefer it with mashed potatoes or rice. I've never had it with an egg but I like hash with a fried egg. The Italians I know call their meat sauce gravy.

Sexyladydee -> RE: A question for the gourmets out there (4/30/2014 5:14:03 PM)
SOS (Shit) (on) a (stick) has been the best part of this discussion. Sorry but my Grandmother used to eat that stuff and I can still smell that odor 40 years later. ROFL I'm not selfish, just stubborn and usually right. Darkness isn't a place to hide, but a place to embrace. LadyDee

Phoenixpower -> RE: A question for the gourmets out there (5/8/2014 7:08:30 PM)
quote: ORIGINAL: jlf1961 quote: ORIGINAL: DaddySatyr quote: ORIGINAL: MissMorrigan Also wondering the same thing! If it has 'SOS' in the title, it's risky eating! I'm presuming it's one of those quick to rustle up recipes which has standard ingredients? It's chipped beef (spicy ham or some such {It always seemed like ham to me} in a nasty cream sauce) on toast (S)hit (O)n a (S)hingle. It's standard US Army slop. It's awful. I have no idea where you were stationed, but in every mess hall I have been in, it was ground meat in a white gravy and was quite good, considering it was prepared in an army mess hall by army cooks who were rejected by every cooking school on the planet. So for those who are asking what SOS is, here is the best description from my personal experience. It is ground meat (army used beef) seasoned in a white gravy and served over toast. My civilian version usually has a mixture of beef (lean ground chuck,) sausage and venison with a bit of butter to make the necessary grease for mixing with the four and milk to make the gravy. My sincere apologies, but cut up meat in a white sauce on toast...there my visual feels quite a resemblence (I hope thats the correct word[&:]) to how I looked like, when the 16 months old kid at my nanny post (many moons ago) threw up over me...during her truly awful day of sickness[&:]

Phoenixpower -> RE: A question for the gourmets out there (5/8/2014 7:10:12 PM)
quote: ORIGINAL: Dvr22999874 Gravy is originally and english term I was told. It comes from the 'graving docks' where the caulkers would be under the old wooden ships caulking them with pitch and it would drip on their heads and clothes and was known as 'gravy' I worked in a kitchen in Germany and if I wanted to drive and of the german chefs out of their tiny minds, I would call that brown stuff 'gravy'.............Nein, nein, nein, nein !!! Das ist 'SAUCE' oder 'demi-glace'. NICHT gravy !!!! well...they were right...after all...it is Sauce[:D]

Dvr22999874 -> RE: A question for the gourmets out there (5/8/2014 8:33:43 PM)
a tomato sauce is either Napolitaine or Napolitana, depending on the nationality of the T.F.

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