Diner "SoS" with a bit more social conscious
If you’ve experienced a REAL diner and not one of those pretend places that cater to the Starbucks generation, then you’ve seen "SoS" on the menu. I’ll be crude for a moment, it stands for "shit on a shingle" and is colloquial for chipped beef or creamed bits on toast.
Here’s my take on the classic …
- I started with an artisan loaf of my spent grain bread.
- I get a cast iron pan nice and hot and melt a pad of butter and grill two slices of the bread.
- I removed the "toast".
- In the hot pan, I combine some left over sautéed green beans, some previously cooked ground beef, and a quick Alfredo sauce.
- Since all the components were already cooked, it only took a few moments to blend the ingredients and warm them.
- I turn the mix out onto the plate and garnish with some fresh diced chives and a few mini croutons.
- If you use my "building blocks" cooking method, the entire breakfast takes less than 5 minutes.
Bon appetite, good eats, and all that jazz!
As other people have noted, I’m finding that it’s almost always possible to get one more meal out of the food in the fridge/freezer/pantry before I run to the store. It’s inspiring to see it done with such flair!
what you have described is chipped beef on toast. SoS is an unrecognizable glob of glutenuss stuff on dry white toast. If there is anything green in SoS – RUN!
True on all accounts! I added the green beans in a bailed attempt at nutrition and used ground beef and Alfredo sauce for some class.
a nice light white sauce or bechmel sauce is not un-elegant.
And in the defense of SOS, I LIKE creamed chipped beef on toast. I even like the salt and fat fille version in the boil-in bag (Stouffers maybe). I also like creamed tuna on toast. I like the creamed tuna recipe in Cooking Down East. Tastes just like school hot lunch. Yum Yum. And one MUST add canned peas not frozen or fresh or it isn’t the same food product.