Military Cuisine: "SOS"

Chipped beef on toast (or creamed chipped beef on toast) is a foodstuff comprising a creamy sauce and re-hydrated slivers of dried beef, served on toasted bread. In military slang it is commonly referred to by the dysphemism "Shit On a Shingle" (SOS). Chipped beef is also often served on English muffins, biscuits, mashed potatoes, homefries, noodles and in casseroles.
Certainly it is not limited to one's imagination or pocket book.

The "shingle" for slice of toast has had some use since 1935 in the U. S. Army, mostly in the expression "shit on a shingle," and the latter had "wide World War II Army use."

In the south, but not limited to the south, this dish has been substituted as a "sausage bisquit gravy" which is very popular as a breakfast dish.

My daddy was a Cook / Gunny in the USMC (marine corps) and taught me a few variations of this dish. It was very important for him to make sure the food he prepared for, "his men" was palatable, savory, delectable, or just plain, delicious.

The dried beef version, is very salty and dried beef is a bit pricey. There are methods you can use to reduce the salt, which I will also detail. If you are on a budget, you use what you can, ("poor man's version") as well. Use your imagination! That's how many delicious, economical cuisine, have been created!

SOS aka SHIT ON THE SHINGLE
Printable Version
4½ oz. *dried beef
2 cups milk
2 tbs. butter
¼ cup flour
Salt and pepper
6 slices bread

Melt butter in pan, add dried

beef. Cook 2-3 minutes to

brown. Add milk (reserve ¼ cup

for later), salt & pepper.

Bring to boil. Mix flour and

remaining milk together. Slowly

add to boiling mixture until it

begins to thicken. Serve over

toast.

*Soak the dried beef in milk for a few minutes to remove the strong salty taste if you prefer. I would not add salt to this recipe!

Also, you can substitute dried beef with, sausage, hamburger, or whatever you think may be appetizing.

Boiled Peanuts / Goobers, South Carolina's official state "snack food"

SECTION 1. The General Assembly finds that boiled peanuts are a delicious and popular snack food that are found both in stores and roadside stands across the State, and this unique snack food is defined as peanuts that are immersed in boiling water for at least one hour while still in the shell. The General Assembly further finds that this truly Southern delicacy is worthy of designation as the official state snack food.

There are a few versions of "boiled peanuts" but for the sake of keeping things simple and traditional, at the bottom of the page, is a recipe for those of you who can appreciate, this southern delicacy!

Personally, I Love "boiled peanuts, and some folks consider them, "the poor mans oyster", without the fishy, slimy, gag you, going down your throat, yucky texture.....of the raw oyster.

Wonder why so many Hollywood film makers have been coming here and making movies, for over 20 years? Sure you have...We told them the Boiled Peanuts have an effect on you like, oysters...ya'll know..... natural aphrodisiacs.

Call me crazy ya'll, I really think they work that way...Can I get a witness??

I don't like oysters!



Boiled Peanuts Recipe

Judging from the many variations on recipes for boiled peanuts, there appears to be no wrong way to boil green peanuts. The important thing is the many tastings needed to determine when they are done. You must taste test the boiled peanuts for saltiness and firmness, as some people prefer soft nuts to firmer ones.

4 to 5 pounds green (raw) peanuts in shell
4 to 6 quarts water
1 cup plain salt

Wash unshelled peanuts thoroughly in cold water until water runs clear; then soak in cool, clean water for approximately 30 minutes before cooking.

In a large pot, place soaked peanuts and cover completely with water. Add 1 cup of salt per gallon of water. Cook, covered, on high heat for 4 to 7 hours.

NOTE: the cooking time of boiled peanuts varies according to the maturity of the peanuts used and the variety of peanuts. The cooking time for a 'freshly pulled" or green peanut is shorter than for a peanut that has been stored for a time.

Boil the peanuts for about 4 hours, then taste. Taste again i 10 minutes, both for salt and texture. Keep cooking and tasting until the peanuts reach desired texture (when fully cooked, the texture of the peanut should be similar to that of a cooked dry pea or bean).

Remove from heat and drain peanuts after cooking or they will absorb salt and become over salted.

Peanuts may be eaten hot or at room temperature, or chilled in the refrigerator and eaten cold, shelling as you eat them.

Freezing boiled peanuts:
Prepare peanuts as indicated above. Drain, allow to cool, and freeze in airtight containers. They keep indefinitely.

Wondering how many South Carolina food - Frogmore stew - shrimp, sausage, corn and potatoes.more frogs are required for this South Carolina specialty? Relax, there are NO frogs in Frogmore Stew – in fact, it is more of an event than a dish. That is southern cuisine the South Carolina way.

Southern Cuisine: Lowcountry Style

Similar to the Crawfish boils in Louisiana, this “lowcountry boil” is best served on a newspaper-covered picnic table, eaten with the fingers and shared with family and friends.

Also known as Beaufort Stew, some claim that this one-pot dish (essentially a seasoned mixture of fresh shrimp, newly shucked yellow corn, sausage and potatoes) best represents the essential simplicity of Lowcountry cuisine. According to the South Carolina Encyclopedia, Frogmore Stew originated in the Frogmore community on St. Helena Island near Beaufort, but the truth is that Frogmore Stew exists throughout the coastal regions of the south.

Ready for more great southern cuisine? Email this page to a friend, submit a recipe, or sign-up for our newsletter and Savor the Flavor.

FROGMORE STEW RECIPE

Frogmore Stew features two main ingredients, fresh shrimp and newly shucked yellow corm, but most anything that is good boiled, such as crabs, redskin potatoes, and even crawfish can be added. Two keys to making a successful Frogmore Stew are:

1. Stagger the addition of the ingredients and
2. Don’t overcook the shrimp!

INGREDIENTS:

* 2 tablespoons crab boil seasoning per gallon water (or more to taste)
* several lemons, halved (optional)
* redskin potatoes (depending on size, 3 or more per person)
* spicy smoked sausage, cut into 1-inch slices (¼ pound per person)
* fresh corn, broken into halves or thirds (1 ½ ears per person)
* shrimp (½ pound per person)
* butter, melted
* cocktail sauce
* sour cream
* ketchup

PREPARATION:
Fill a large steamer pot halfway with water. Add crab-boil seasoning (or more to taste). Several halved lemons may be added as well.

When the seasoned water comes to a boil, add redskin potatoes and boil for 20 minutes; then add one-inch slices of spicy smoked sausage and boil for 5-10 minutes. Add the corn) and boil another 5 minutes. (Begin timing immediately. Do not wait for it to boil again). Then add the shrimp. Cook for 3 minutes, drain, and pile on a table.

Serve with lots of paper towels and icy beverages, plus melted butter for the corn, cocktail sauce for the shrimp, and sour cream or ketchup for the potatoes.