The cost of food in Germany is ridiculous as well. I went shopping on Monday, had a half full trolley and it cost almost 100€. Hardly anything costs under a euro now, yet wages stay the same.
The global rich "elites" are trying to reduce the population. It sounds like a crazy conspiracy theory until you listen to them and they outright say it. That's why they are driving inflation, that's why they are targeting farmers, that is why Bill Gates is buying up farmland in the US. They want the population to be 500 million, yet they don't set an example for us by going first.
Here too, prime beef is up to 100 euros a kilo. My food bill is close to five hundred euros a month here in USA, that is for just me. I don't eat prime beef anymore, I can't afford it.
We watch you almost every day. My husband thought you were hilarious. He passed away on the 1st. Liver disease. It was horrible and this last month he suffered terribly. This one's for him. ❤❤
My husband passed away 26 years ago last October. The day before he died he said he really wanted a McDonald's McRib sandwich. I told him we would go to town to get him one in a few days when they became available. I ate a McRib for him, every year.when they became available, until 2 years ago, when I just couldn't do it anymore. I don't like them at all.
When I was a kid I knew an old WWII navy vet who'd make us kids food from time to time. He called ground beef with white gravy SOS and the chipped beef version "foreskin on toast". All us kids loved him for it.
When my grandfather introduced us to this dish, he made it with hamburger meat, because I guess that was most readily available. And for a long time I didn’t know what SOS meant other than save our ship. My mom would not allow my grandfather to tell us what the name of the dish actually was. L O L. I have to admit that I use this dish as a bit of a vegetable drawer cleaner. If I have a small potato that I want to use up because it’s too little for anything else or half an onion that’s going a little off or a portion of bell pepper or jalapeño I will sauté those in with the butter and then add that to the room. I know it’s not traditional but gosh it makes the dish so much more tasty and if you have a few spare mushrooms, you can slice those and throw them into. It’s really good that way. Although I know that the point of the dishes supposed to be sort of on a budget, etc but I think everybody hates wasting food especially expensive vegetables.
Truth. I scour the ads for deals so I can stock up and clip coupons whenever I can. I may not need 4 pork loins, but if they're buy one get one free, I can freeze three of them.
Inflation has steadily gone down, fortunately. Prices in general have declined, but in some sectors, they remain stubbornly elevated. US general inflation is at 3.1% with the target of 2%.
SOS was a staple in our house. We loved it. We made it like you do. Some days Dad set up a tent in the backyard and served us this in our mess kits. He was a great Dad.
This title hurts to read. In college, I Googled budget-friendly recipes and stumbled across ratatouille-- a classic dish. After I purchased all the ingredients, I realized it's actually expensive to buy so much fresh produce, especially bell peppers. That was 2016. Inflation is no joke.
This is where the finance industry bribes republicans and democrats to block the raising of the minimum wage so that low skilled workers must survive paycheck to paycheck by taking out predatory loans. The people that own these finance policies prosper while a vast majority of the population can hardly sleep at night thinking about how they will make it without being homeless. This has been going on for almost 40 years.
I have learned to make this using Buddig Beef. It's still only 80 cents at our local Walmart for a pack of it. And that pack is PLENTY to make at least 2 cups of gravy to cover a couple of slices of toast. With the flour, milk, bread, and onion (I add a little sauteed onion to my SOS, too) I can make a pretty heaping helping for $1.50-$2 total at the very most.
Cooking newbies don't realize how easy it is to make a white sauce, or how versatile it is. Honestly it is not much more time than mixes or prepackaged as soon as you understand the proportions of ingredients.
If someone can make Kraft Dinner by adding milk and butter to a powder, they can make a white sauce with flour. Honestly, when I first learned how to make a white sauce as a teen, I couldn't stop making it to eat with just about everything...miss that insane metabolism now.
Dad was Navy. He made this for me as a kid. I loved it then and I love it now. The Stouffer's one is pretty good. That's what I get. Not cheap anymore. I like your self control. I would have eaten half the chipped beef while cutting it up.
My Dad was Airforce (as was I in my first hitch, Navy in my second hitch), and he made his SOS using sausage and a bit of cheese. Great stuff! I miss it.
With milk being so expensive, I have been buying the large dry gravy mixes from Walmart. We got really lucky the local Rural King had white gravy packages on sale for 35 cents. My husband brought home 12 large packages, you just add water. We are now having white gravy once a month, sometimes SOS sometimes with crumbled up sausage. I did find out you can make a creamy cheese sauce with the smaller packages of white gravy, when the gravy is hot just add a couple of handfuls of whatever cheese you have and a dollop of mustard, now you have Welsh rabbit. It may sound weird but, we like white gravy poured over left over pork, cabbage and carrots. Since I cook a really large amount it gets kind of bland, adding the white gravy I had left over perked it up. Thanks for the video
There might be options to making white gravy without milk. I might have to dig around to see how folks in the Great Depression did it, assuming they did it at all.
You can't even find chipped beef in Canada. But everywhere has canned corned beef which runs around $5 tin. Good for corned beef hash or a few sandwiches. Got any other recipes for canned corned beef? Yeah Canadian prices are crazy also. Especially healthy foods.
I used to buy canned corned beef hash (potatoes), then just started making it. Gently break up 1 can corned beef into 2 cans drained and diced potatoes. Makes about five - 6 ounce potions. I season and add diced onions and peppers when I start cooking it. If you like a bit of crust, be patient not turning it - let it set.
Cheaper to make your own. My Kroger's meat counter has shaved bottom round steak for $3.99/pound. I bought 2 lbs. And then got 2 family sized peppered country gravy pkts. (makes 4 cups ea.) for $1.49 ea. 2 cans of Kroger jumbo buttermilk biscuits for $1.60 ea, Also bought one jalapeno for 69¢! If you include the half stick of butter I added to the gravy I probably spent $15 in all. I made enough for 8 large servings for less than $2 per.
Try some chopped dehydrated onions in it, adds a lot of flavor for no extra effort. I love this and your recipe is just like mine minus the onion. A poached egg on top of the cream beef and toast YUMMY.
That actually doesn't sound bad! I want to give give it a try. I've recently started adding very finally minced sautéed onions to my sausage gravy, and the added flavor.
I actually made cream chipped beef gravy just the other day! I did use your recipe to make it and it tasted amazing. I used the small packages of Buddig beef that I cut up in small pieces, fried it a little, and mixed in with the cream gravy. I poured it over homemade buttermilk biscuits, and tried it with toasted white bread as well. It's a quick fill me up to get you through your day. Thanks Larry.
TIL Wolfe lives near me. Not many people talk about Esskay enough, especially when it comes to S.O.S. ironically. I have been told that the Hormel Chipped Beef is the standard for making S.O.S. but I will forever stick to my Esskay.
My last trip to the store for a weeks worth of cooking ingredients totalled to over 100 dollars; 5 tomatoes 2 onions jalapeños potatoes cereal Milk two filets of salmon 1lb ground turkey 3lb ground beef Absolute insanity.
Here in Canada is ridiculous, because our PM Trudeau is helping and focusing other countries rather than here. How I budget my meals is I make Congee/Jok. It's an Asian Rice Porridge and its very easy to make. It's chicken stock, water & rice and let it boil. The poor working class in China would rely on this to get by.
People always blame the current government. It is the same here in the US as well, when in reality, inflation has been a global issue directly tied to the economic aftershocks of the pandemic, a subsequent major European war, and price manipulations of fuel by OPEC. If someone else were in office you would have pretty much an identical series of events in either Canada or the United States. The problem is that people oversimplify and don't really understand causality. They just blame whatever is happening now on whoever happens to be in charge now. It is a variation of "after this, therefore because of this" logic. It is not a shock that the world started an inflationary spiral immediately after a global pandemic. Major events liek that tend to have far-reaching economic consequences. The black deathg in the 14th century lead to an change in supply and demand and labor costs too. @@andrewhooper7603
That beef is good to wrap around whole dill pickles with some Philadelphia Cream cheese ! That’s what I use it for. Give that a try !! Just pat your pickles dry and let the Philadelphia cream cheese get to room temp for easy spreading on the beef slices the. You wrap two beef slices around the pickle and wrap them tightly and refrigerate until cold so they slice up nicely and do t fall apart! I use the Valasic I think they are, the whole pickles that you get in the refrigerated section of the grocery. Idk what they call this pickle recipe, the Lords Pickles I would say, they are that good!
I make SOS with solid white Albacore tuna. It is more expensive up front, but regular tuna is just a can of tuna "lint" anymore. Skipjack tuna reduces the mercury a little. At today's prices, I'm not worried about a little mercury!
Made this recipe this morning using real dried beef. Not cheap anymore but after 30 years in the military, it's my "go-to" meal (my wife also enjoys this meal!!)
My father was 26 years USAF flight engineer/loadmaster. He loved when mom fed us SOS. I did not. Hated it. Pop made up for it fixing us pancakes on Saturday morning.
Prices are way down in my neighborhood… I just picked up a USDA Choice Beef Top Loin New York Strip Steak Bone In for $6.49 a pound BTW Stouffer's Creamed Chipped Beef Frozen Meal - 11 Oz $4.49 each/ ea but goes on sale for $2.50 all the time....that's when I pick up the Stouffer's chicken à la king ... A real bargain at $2.50
And very bad for those of us on small limited retirement pensions. My Social Security is increasing a bit in 2024, but doesn't begin to offset the increased prices. 😢
My grandma would make this from scratch and instead of using dried beef she would use the carl buddig deli beef, it really didn't effect the taste and it was cheap to make using a pack of that carl buddig beef cause back then you can get them 4 for 1 dollar. At Walmart they are 70 cents a piece now but it is still cheap compared to a jar of dried beef.
I've been making things for ears but as you pointed out the jarred beef always is expensive, so I've opted for using regular sandwich beef that's still around.75 cents for your sos
I grew up in the 89s and was lucky enough next door to my granny. My brother and I grew up eating this. Add a runny egg directly from the chickens and toast from homemade bread you got a hell of a breakfast. What I grew up on and what I cook for my son every weekend he is here.
I use the pastrami flavor/style of Buddig beef. Never did like the extreme saltiness of dried beef (granny and mom would always rinse it off). And like another commenter has said on this vid, the white sauce/gravy is really easy to make, so there's really no reason to buy ready made SOS.
I’ve never had chipped beef sos, I’ve had chipped beef only in cheese ball. mom used to talk about my grandfather in the Korean War having sos. Mom always made a big pot of it, she made it with little ham cubes and mixed veggies in gravy over butter toast and to this day it’s on of my favorite comfort foods next to fried smoked sausage and cabbage 🙃
I grew up with it made with the jars of chipped beef with your standard pan gravy. Now I make it with country gravy packets (usually get Pioneer brand from Walmart) and for the beef I use Buddig beef packets - much more affordable. I like to serve it over Walmart's bread - they have white, wheat and Texas toast (which is a thicker cut of bread). Very satisfying. Their Texas toast bread makes great open face sandwiches.
I was at dollar tree the other day and looked at the ingredients of a chicken patty sandwhich. It was like reading a book. I wish there were halfway healthy options at that price range.
I make somethinG very similar with Campbell's Mushroom Soup added to a milk gravy!👍I first fry up some onions and then I make a white gravy, then I add the Campbell's Mushroom Soup, MiXed Veggies and UniCo Canned Tuna to make a Scrumptious Tuna A la KinG with black pepper, red pepper flakes and Italian Seasonings to giVe it the flaVoR eXcitement that I crave!👍Then I serve thiS very tasty miXture over toast and I absolutely feel like I am treatinG myself!👍Shine On LaRRy and Fellow CaRinG FooDies!✌🤓🙏😇🌹🌞🌹☕🍵☕🎋
Surprised to hear of inflation in europe also. I guess we all need to be thinking about self reliance if things continue as they are. I live in an extremely northern area and im currently under almost a meter of snow. Hard to grow anything in this weather but I make the most of the short growing season. One of the easiest, most "bang for the buck" things anyone can grow are potatoes and anything in the cabbage or "brassica" family of plants. A lot of greens you probably already like are in this family such as kale, kohlrabi, spinach and of course cabbages. If you live in a warmer area, swiss chard grows like a weed basically anywhere you throw the seeds. Potatoes are so beginner friendly i've literally seen them grow in a plastic kiddy pool. Anyway the main point is, commercial food prices seem to be out of control all over the world. If we can't rely on the system anymore, I think it's smart to be thinking about providing for your family yourself. Heck, you can even get the kids involved to help out. Teach them a thing or two about how real food is created AND teach them they can do things themselves. Hope you all are hanging in there
When potatoes where $10 for 10# pound, I was eating my own, until they dropped to 3.89 for 10#. I ate my own tomatoes into December, by picking all my green ones and placing into a paper bag. I had my own lettuce, onions, and radishes into December. There is ways to save money. Oh, and the radish greens are delicious eating too.
@@gregzeigler3850 that's awesome, I hope our comments encourage others. That's great and all around intelligent to even to simply have the skill if food insecurity gets worse. Still, sometimes life is too busy and it's simply not practical to devote a not insignificant amount of time to the garden.
Inflation has been a global phenomenon for some time because there is a common cause in aftershocks from a global pandemic disrupting global supply and demand. You also have major wars, which tend to increase prices alongside general fuel manipulations by OPEC countries.
@@s0515033 thanks I always appreciate more insight. And I was reading about opec a while ago. They can basically set whatever prices they want and **** you if you don't like it? I'm sure there are some rules about it but they're probably easily dodged if not ignored.
this was a chow hall staple in the air force. i had never had it until then and grew to love it because they would pile a bunch on your plate and you could go back for seconds or thirds even. i make it now with canned chip beef and also breakfast sausage.
I really love the Stauffer's one on rare occasions...it's soooo good! The regular personal dinners were on sale at Kroger recently, so I just had to try the Salisbury steak and mac and cheese..for the first time in my 47 year life! Dangerously delicious to me lol😂
Numerous videos and testaments to which recipe is which....but as an Army brat I can tell you that at home we ate it both ways, chipped beef and hamburger. About 3-1 hamburger and thats what the mess halls I have been around on Ft. Benning, Ft. Bragg and others used. Hamburger. They are all good but also looking at the ingredients on the Esskay brand, there is no reason for fat to be at 100 calories out of 160 calories per serving and the salt is only high on the chipped beef version. Typically the Army recipe uses 80/20 beef at worst (drained) and ours at home was always 90/10. Its just not that much fat. Great video! Note: a good technique for chipped beef to cut down the sodium is to use more beef if you have it but take teh whole pile of chipped beef and blanch it in boiling water for about 30 seconds. Strain the beef out and toss into teh gravy. The taste is still great but the salt drops by about half.
This spring, I'll be starting a garden entirely from scratch. I intend to supplement my food bill with home grown vegetables because there's simply no way I'm surviving if I don't. Luckily there's so much organic matter free around town (leaves, branches, logs, etc that I'll add to my garden pit pits). The more I grow, the more I'll sell / trade. This will be the test of the age!
For the off season look into kratky hydroponics. Very easy and not very expensive to set up. You can grow it under cheap 4" led shop lights in the 5100k to 6500k color range, 5000+ lumens. Good for growing all sorts of greens and herbs in the house during winter.
@@hiota45 That's great, though I think I'll check that out if I end up living in a colder area. For now, I can actually grow greens outside all your round. My spinach and lettuce varieties have been going since early fall and my parsley has been going since last spring. How it didn't manage to die off in the summer heat is a happy mystery to me, but I'll take it.
My mom used Land O' Frost (or Buddig, I can't remember now) beef sandwich meat, the small packs. It is cheaper than the dried chipped beef, and it still works.
Your tip to use Buddig thin sliced beef in the 2 oz. packages from the refrigerated section instead of the dried beef in the little jars to make this dish is what got me back to making it years ago. I had missed it, but it just seemed too expensive and extravagant. Your Buddig suggestion has been my recipe ever since. When I first started using it, it was 50 cents at Walmart. Now it's over a dollar, but it's still cheaper, and nearly as good as the real thing in the little jars. I throw the coarse black pepper at mine too. Thank you again.
Larry, I dig you Brother! :)!! Just FYI,...Dried beef in the jar is the most expensive meat per ounce(or pound) in the grocery store. Except maybe lump crab meat. As always, thank you for sharing. :)!!
50 gravy is one of my favorite breakfast foods a group eating it and still love it to this day got to be on toast I don't like how the bread gets slimy when it's not toasted. Thanks for making me hungry please pass the plate😂
Because minimum wages are astronomically high. Where do you think that pay is going to come from ??? Would you run your business in the "red" for very long ??? Bankruptcy is in your future.
@@thefucrew9865Its not the minimum wages increasing - its the wages increasing and the companies expecting equivalent extra profits on top of it. They refuse to make off as anything less than robber barons, so just enjoy being poor and stop trying to cut into their record profits you heartless poor people. (screw corpos )
I've had this lots of times. 2 things. 1 people are so scared to add pepper to the recipe. 2 people add too much salt. why? it does not need salt. the beef has plenty. you did it just right.
I do the creamed tuna also once in a while when my wife is not here. (She hates it and walks around making throw up noises.) Creamed tuna over saltine crackers makes a very filling and relatively inexpensive supper.
If you don't like how salty the beef can be you can soak it in hot water while swishing it around and it will be less salty. I always soak the beef before I make it because I don't like it very salty.
I remember the boil in a bag version. I actually just made this the other day. I have two jars of dried beef that I’ve had for a couple of years and they’re about to expire. Only used half of a jar.
I make that often. I sometimes substitute the jar of meat with a package of Buddig beef, it’s about .89 cents a package. Perfect portion for one person.
So I don't know if you've tried this or not but I make pretty much this but with country ham slices. I wash the outside of the ham slices to get some of the salt off, believe me you'll want to do this I'm a saltaholic and if you don't it will be way too salty. All the other steps are exactly the same for the most part (I do add Cajun seasoning), I don't remember where I got this from...might have been one of my great uncles who was a cook in the army, but I make it every once in awhile and it's pretty dang good...
Not even close !!! If you had a business, you would understand that NO ONE runs a business to just give away money, and their product. With higher "minimum wages", which are now equivalent to someone that has worked for 12 or more years, and having a higher supervisory/managerial position, business owners (big or small businesses) MUST raise their prices to ensure that THEY can keep buying (and paying for transportation of) the products, AND paying those higher "minimum wages", to include raising the salary for employees that have been there for over 5 years (to compensate them for the exorbitantly higher minimum wages that y'all voted for !). Yet, you don't own any business, so you will never understand that.
@@thefucrew9865Tell that to the big corporations making record profit despite the increased wages. Small mom and pop places get a pass, but never make excuses for corporate trash making bank hand over fist while we struggle to survive. CEOs are still getting bonuses without skipping a beat, quality is still going down, layoffs still happen to secure yearly bonuses for the highest up, and we're being charged extra while being fed the lie "its the minimum wage increase! you're paying extra because you're too greedy!" Fuck corpo trash.
Prices are high due to uncontrolled government spending and the rampant printing of new fiat currency. With every additional dollar added into the economy, the rest devalues just that much. You want to stop inflation? Get government spending under control.
8:30 Using "woah" sauce and pepper is great. If you were ever looking for feedback, it would be to add the milk in like 4 stages, almost doubling the amount each time, and cooking for 1-2 minutes between each phase. So first like 1/16th the total milk, then 2/16th (1/8th), then 4/16th (1/4), then 8/16ths (1/2) which is ALMOST all of it. Then the last 1/16th you have is only added or not added based on the consistency you have. For each stage you continue whisking like crazy and you will have an intensely smooth gravy at the end with no raw flour flavor and a perfect consistency. To be fair, I also use a semi-spherical bottomed double boiler (steam kettle) to avoid any scorching, but that's doing too much for most people. Bonus points if instead of butter, you cook sausage or gravy in the pan first and use the fat as your rue base. I would have the other airmen save the bacon grease in a "half pan" after they bake it. Saves you money by reusing a waste product and the flavor DOES transfer. -Source: The breakfast gravy master circa 2010-2016 in the Air Force. People would literally come to the line and ask who made the gravy and demand I was the only one allowed to make it from now on. Happened enough times that my Master Sergeant said I must supervise it every morning and teach everyone how to make perfect cream gravy.
Add chopped cooked Turkey & chopped pimentos to the white sauce and if you’re feeling SPECIAL, some cooked mushrooms and you’ve got Turkey a’ La King! Yum!😊
Sup Larry, sos is a staple in my life over 40 years, classic. Grandma thought me when was 8 visiting in PA, she made over biscuit, side homemade scrapple and eggs🤤, never had frozen or canned unless was in a diner? Lol. Prices these days have to save beef trimmings in freezer to make basically free🦧, didn't even know frozen existed until now, tyvm tc
When I first saw chipped beef in jars as a boy (born 1961), I wondered why it was so expensive even then, and figured that using it for SOS made that a rather pricey dish!
If it wasn't for the high sodium content I would eat SOS every day. When I did eat it I would use Carl Buddig beef instead of the jarred stuff. It's just more economical. Great video!!!!!
The cost of food in Germany is ridiculous as well. I went shopping on Monday, had a half full trolley and it cost almost 100€. Hardly anything costs under a euro now, yet wages stay the same.
Didn’t help letting all the illegals into your country
gotta love incompetent leftist governments across the first world
The global rich "elites" are trying to reduce the population. It sounds like a crazy conspiracy theory until you listen to them and they outright say it. That's why they are driving inflation, that's why they are targeting farmers, that is why Bill Gates is buying up farmland in the US. They want the population to be 500 million, yet they don't set an example for us by going first.
Here too, prime beef is up to 100 euros a kilo. My food bill is close to five hundred euros a month here in USA, that is for just me. I don't eat prime beef anymore, I can't afford it.
@@elinope4745 The farmers are protesting in many countries because the "elites" are forcing them to cut back production.
We watch you almost every day. My husband thought you were hilarious. He passed away on the 1st. Liver disease. It was horrible and this last month he suffered terribly. This one's for him. ❤❤
I’m so sorry for your loss. Your husband had great taste in CZcamsrs 😊
@@happycamper4thewin thank you happy. I haven't cried yet today...it's after 6 pm. I'm guessing that's a good sign.
My husband passed away 26 years ago last October. The day before he died he said he really wanted a McDonald's McRib sandwich. I told him we would go to town to get him one in a few days when they became available. I ate a McRib for him, every year.when they became available, until 2 years ago, when I just couldn't do it anymore. I don't like them at all.
@@robylove9190 that's awt. Really. It's 830 and I haven't cried yet today... That's a good signe I think. Boy it's hard. Much love to you!
I’m sorry about his suffering. You were both blessed to have each other ❤
When I was a kid I knew an old WWII navy vet who'd make us kids food from time to time. He called ground beef with white gravy SOS and the chipped beef version "foreskin on toast". All us kids loved him for it.
This is what we knew them of
This honestly warms my heart
My dad used to make SOS sometimes. It was considered a treat by us kids. He usually made it with half ground beef, half sausage served on white toast.
Foreskin on toast!! 😭
So that's where they all go 😅
When my grandfather introduced us to this dish, he made it with hamburger meat, because I guess that was most readily available. And for a long time I didn’t know what SOS meant other than save our ship. My mom would not allow my grandfather to tell us what the name of the dish actually was. L O L. I have to admit that I use this dish as a bit of a vegetable drawer cleaner. If I have a small potato that I want to use up because it’s too little for anything else or half an onion that’s going a little off or a portion of bell pepper or jalapeño I will sauté those in with the butter and then add that to the room. I know it’s not traditional but gosh it makes the dish so much more tasty and if you have a few spare mushrooms, you can slice those and throw them into. It’s really good that way. Although I know that the point of the dishes supposed to be sort of on a budget, etc but I think everybody hates wasting food especially expensive vegetables.
That's the budget way, use that stuff up instead of throwing it out and wasting it.
That is VERY smart!
@@DamplyDooshit on a shingle
Thats a great way to save food waste. I like to do the same with peppers and zucchinis and mushrooms
SOS “Is” made with hamburger meat. He IS NOT making SOS but chipped beef gravy.
They are completely different and a different taste.
All one has to do is shop at a grocery store to see how high prices have grown and how good deals are far fewer than they used to be.
Truth. I scour the ads for deals so I can stock up and clip coupons whenever I can. I may not need 4 pork loins, but if they're buy one get one free, I can freeze three of them.
Inflation has steadily gone down, fortunately. Prices in general have declined, but in some sectors, they remain stubbornly elevated. US general inflation is at 3.1% with the target of 2%.
@@s0515033the rate* of inflation has decreased.
@@s0515033doesn't matter how little it increases when min wage doesn't do the same...
Buying for four people in aus went from about $250-$300 a fortnight to $400-$500 a fortnight amd we're getting roughly half as much
SOS was a staple in our house. We loved it. We made it like you do. Some days Dad set up a tent in the backyard and served us this in our mess kits. He was a great Dad.
That’s such a cool memory
This title hurts to read. In college, I Googled budget-friendly recipes and stumbled across ratatouille-- a classic dish. After I purchased all the ingredients, I realized it's actually expensive to buy so much fresh produce, especially bell peppers. That was 2016. Inflation is no joke.
Are you familiar with financialization?
This is where the finance industry bribes republicans and democrats to block the raising of the minimum wage so that low skilled workers must survive paycheck to paycheck by taking out predatory loans. The people that own these finance policies prosper while a vast majority of the population can hardly sleep at night thinking about how they will make it without being homeless. This has been going on for almost 40 years.
Not to mention most refigerators sold for college dorms or apartments don't usually keep produce fresh for more than a few days.
"I stumbled across ratatouille-- a classic dish!" 🤓
or they freeze it solid@@ziddship
Please just do a series on the the increase in food prices for things you have reviewed in the past...
My Mom used to make this for breakfast and fry up eggs to put on top. Great memories. Thanks.
I like mixing soft-fried eggs into it too. Great stuff! 😊
dude, a totino's pizza is now 2 bucks at walmart. UNBELIEVABLE.
Mama Celeste at wally world 99cents or less.
Thank the corporate overlords that want to maintain profits.
I have learned to make this using Buddig Beef. It's still only 80 cents at our local Walmart for a pack of it. And that pack is PLENTY to make at least 2 cups of gravy to cover a couple of slices of toast. With the flour, milk, bread, and onion (I add a little sauteed onion to my SOS, too) I can make a pretty heaping helping for $1.50-$2 total at the very most.
Same here.
My mother always made it using Buddig when I was a child.
@@Jan96106 Your mom had inflation beat before inflation was a thing. 🙂👍🍻
Thanks for the tip.
Ah yes this is pretty much a sliced form of the stuff that Arby's puts on its roast beef sandwiches.
Cooking newbies don't realize how easy it is to make a white sauce, or how versatile it is. Honestly it is not much more time than mixes or prepackaged as soon as you understand the proportions of ingredients.
If someone can make Kraft Dinner by adding milk and butter to a powder, they can make a white sauce with flour. Honestly, when I first learned how to make a white sauce as a teen, I couldn't stop making it to eat with just about everything...miss that insane metabolism now.
To quote Chef Jean-Pierre: “A child could do it!”
I think it's because of the "scary" side of not knowing how, but then again, I have eaten a few piles that I've cooked before
Dad was Navy. He made this for me as a kid. I loved it then and I love it now. The Stouffer's one is pretty good. That's what I get. Not cheap anymore. I like your self control. I would have eaten half the chipped beef while cutting it up.
My Dad was Airforce (as was I in my first hitch, Navy in my second hitch), and he made his SOS using sausage and a bit of cheese. Great stuff! I miss it.
@@lancerevell5979 Sausage and cheese? I will have to try that one. Thanks!
Ay yay yayyai that’s sooo salty! And I like salt
You don't know how much SOS I ate during my time in the Navy.
With milk being so expensive, I have been buying the large dry gravy mixes from Walmart. We got really lucky the local Rural King had white gravy packages on sale for 35 cents. My husband brought home 12 large packages, you just add water. We are now having white gravy once a month, sometimes SOS sometimes with crumbled up sausage. I did find out you can make a creamy cheese sauce with the smaller packages of white gravy, when the gravy is hot just add a couple of handfuls of whatever cheese you have and a dollop of mustard, now you have Welsh rabbit. It may sound weird but, we like white gravy poured over left over pork, cabbage and carrots. Since I cook a really large amount it gets kind of bland, adding the white gravy I had left over perked it up. Thanks for the video
There might be options to making white gravy without milk. I might have to dig around to see how folks in the Great Depression did it, assuming they did it at all.
how much is milk currently? I'm not from the US, so I don't have a feeling for the prices there
@@codingquantum2195 $2.50/gallon (3.8 liters) where I live
You can't even find chipped beef in Canada. But everywhere has canned corned beef which runs around $5 tin. Good for corned beef hash or a few sandwiches. Got any other recipes for canned corned beef? Yeah Canadian prices are crazy also. Especially healthy foods.
I like to fry it and use it for taco filling. Delicious! Add some diced onions and cilantro when frying if you like. You'll be hooked. 😊
I used to buy canned corned beef hash (potatoes), then just started making it. Gently break up 1 can corned beef into 2 cans drained and diced potatoes. Makes about five - 6 ounce potions. I season and add diced onions and peppers when I start cooking it. If you like a bit of crust, be patient not turning it - let it set.
Corned beef hash in a pan, put it on a sandwich with mustard.
Cheaper to make your own. My Kroger's meat counter has shaved bottom round steak for $3.99/pound. I bought 2 lbs. And then got 2 family sized peppered country gravy pkts. (makes 4 cups ea.) for $1.49 ea. 2 cans of Kroger jumbo buttermilk biscuits for $1.60 ea, Also bought one jalapeno for 69¢! If you include the half stick of butter I added to the gravy I probably spent $15 in all. I made enough for 8 large servings for less than $2 per.
Try some chopped dehydrated onions in it, adds a lot of flavor for no extra effort. I love this and your recipe is just like mine minus the onion. A poached egg on top of the cream beef and toast YUMMY.
That actually doesn't sound bad! I want to give give it a try. I've recently started adding very finally minced sautéed onions to my sausage gravy, and the added flavor.
Dehydrated onions work very well. 🇺🇸 👍☕
If you want boost your SOS, make your bread into garlic bread before topping with the gravy. This works for Sloppy Joe hamburger buns as well.
I actually made cream chipped beef gravy just the other day! I did use your recipe to make it and it tasted amazing. I used the small packages of Buddig beef that I cut up in small pieces, fried it a little, and mixed in with the cream gravy. I poured it over homemade buttermilk biscuits, and tried it with toasted white bread as well. It's a quick fill me up to get you through your day. Thanks Larry.
Yep, Buddig beef cheap at 80 cents a packet for good SOS.
That's what I use and it not only makes perfect delicious SOS but a very cheap meal as well.
Preach! My old lady has been hollering about this for a while. That Armour dried beef price is out of control!
TIL Wolfe lives near me. Not many people talk about Esskay enough, especially when it comes to S.O.S. ironically. I have been told that the Hormel Chipped Beef is the standard for making S.O.S. but I will forever stick to my Esskay.
The SOS i grew up on was ground beef cream of mushroom soup and rice over bread. Army staple according to my Navy grandfather.
I wouldnt eat it now...but back in the day it was so good. My mom used the carl budding
Been watching you since 2016 you rock dude you saved me in a pinch with food and recipes glad you keep it real 👍
Glad you're still doing alright Larry.
I've always had it as Creamed Hamburger over shredded toast, good stuff.
My last trip to the store for a weeks worth of cooking ingredients totalled to over 100 dollars;
5 tomatoes
2 onions
jalapeños
potatoes
cereal
Milk
two filets of salmon
1lb ground turkey
3lb ground beef
Absolute insanity.
Chipped beef in my area went up to like $9 during covid, but is now down to under $3.
Here in Canada is ridiculous, because our PM Trudeau is helping and focusing other countries rather than here. How I budget my meals is I make Congee/Jok. It's an Asian Rice Porridge and its very easy to make. It's chicken stock, water & rice and let it boil. The poor working class in China would rely on this to get by.
Chip beef would be good in Jook. THe whole world is like this now.
Which specific law or policy is Trudeau responsible for that raised food prices?
People always blame the current government. It is the same here in the US as well, when in reality, inflation has been a global issue directly tied to the economic aftershocks of the pandemic, a subsequent major European war, and price manipulations of fuel by OPEC. If someone else were in office you would have pretty much an identical series of events in either Canada or the United States. The problem is that people oversimplify and don't really understand causality. They just blame whatever is happening now on whoever happens to be in charge now. It is a variation of "after this, therefore because of this" logic. It is not a shock that the world started an inflationary spiral immediately after a global pandemic. Major events liek that tend to have far-reaching economic consequences. The black deathg in the 14th century lead to an change in supply and demand and labor costs too. @@andrewhooper7603
@@andrewhooper7603 Don't be daft. Canada is wrecked.
Yeah. He would rather spoil India and use his slush funds on the injuns than take care of his citizens
In Canada we do something similar to this. We use ground beef and a can of cream of mushroom soup. Very easy and affordable.
That beef is good to wrap around whole dill pickles with some Philadelphia Cream cheese ! That’s what I use it for. Give that a try !! Just pat your pickles dry and let the Philadelphia cream cheese get to room temp for easy spreading on the beef slices the. You wrap two beef slices around the pickle and wrap them tightly and refrigerate until cold so they slice up nicely and do t fall apart! I use the Valasic I think they are, the whole pickles that you get in the refrigerated section of the grocery. Idk what they call this pickle recipe, the Lords Pickles I would say, they are that good!
That sounds amazing, I’m going to have to try that!
I make SOS with solid white Albacore tuna. It is more expensive up front, but regular tuna is just a can of tuna "lint" anymore. Skipjack tuna reduces the mercury a little. At today's prices, I'm not worried about a little mercury!
Made this recipe this morning using real dried beef. Not cheap anymore but after 30 years in the military, it's my "go-to" meal (my wife also enjoys this meal!!)
My mom always made it with buddig instead of the dry stuff. It's still only a dollar for one, I recommend 2 packs at least
My mom and grandma used canned corn beef and we had it over biscuits, sprinkle some black pepper on top and a fried egg and it's heavenly !
My father was 26 years USAF flight engineer/loadmaster. He loved when mom fed us SOS. I did not. Hated it. Pop made up for it fixing us pancakes on Saturday morning.
Prices are way down in my neighborhood… I just picked up a USDA Choice Beef Top Loin New York Strip Steak Bone In for $6.49 a pound
BTW Stouffer's Creamed Chipped Beef Frozen Meal - 11 Oz $4.49 each/ ea but goes on sale for $2.50 all the time....that's when I pick up the Stouffer's chicken à la king ... A real bargain at $2.50
Evrything everywhere is so much more expensive. It's so consistent across the Western world, that it feels more intentional than emergent.
And very bad for those of us on small limited retirement pensions. My Social Security is increasing a bit in 2024, but doesn't begin to offset the increased prices. 😢
My grandma would make this from scratch and instead of using dried beef she would use the carl buddig deli beef, it really didn't effect the taste and it was cheap to make using a pack of that carl buddig beef cause back then you can get them 4 for 1 dollar. At Walmart they are 70 cents a piece now but it is still cheap compared to a jar of dried beef.
I've been making things for ears but as you pointed out the jarred beef always is expensive, so I've opted for using regular sandwich beef that's still around.75 cents for your sos
This is the only way I've had it.
I use 1/3 chipped beef and 2/3 sliced corned beef sandwich meat. Just as good and stretches it.
I grew up in the 89s and was lucky enough next door to my granny. My brother and I grew up eating this. Add a runny egg directly from the chickens and toast from homemade bread you got a hell of a breakfast. What I grew up on and what I cook for my son every weekend he is here.
My grandfather was retired navy I had chipped beef alot growing up. My mom would add hard boiled egg chopped up at the end I loved it
Buddig beef is a great and much cheaper substitute for the jarred (and ridiculously overpriced) dried beef.
I use the pastrami flavor/style of Buddig beef. Never did like the extreme saltiness of dried beef (granny and mom would always rinse it off).
And like another commenter has said on this vid, the white sauce/gravy is really easy to make, so there's really no reason to buy ready made SOS.
I’ve never had chipped beef sos, I’ve had chipped beef only in cheese ball. mom used to talk about my grandfather in the Korean War having sos. Mom always made a big pot of it, she made it with little ham cubes and mixed veggies in gravy over butter toast and to this day it’s on of my favorite comfort foods next to fried smoked sausage and cabbage 🙃
My mouth is watering for both of these recipes!!
you're literally a life saver these recipes are gonna get me through what is by far financially the roughest few months ever.
Yes. Fresh cracked Black Pepper, and a tiny sprinkle of Cayenne. 🥰
I grew up with it made with the jars of chipped beef with your standard pan gravy. Now I make it with country gravy packets (usually get Pioneer brand from Walmart) and for the beef I use Buddig beef packets - much more affordable. I like to serve it over Walmart's bread - they have white, wheat and Texas toast (which is a thicker cut of bread). Very satisfying. Their Texas toast bread makes great open face sandwiches.
I was at dollar tree the other day and looked at the ingredients of a chicken patty sandwhich. It was like reading a book. I wish there were halfway healthy options at that price range.
I make somethinG very similar with Campbell's Mushroom Soup added to a milk gravy!👍I first fry up some onions and then I make a white gravy, then I add the Campbell's Mushroom Soup, MiXed Veggies and UniCo Canned Tuna to make a Scrumptious Tuna A la KinG with black pepper, red pepper flakes and Italian Seasonings to giVe it the flaVoR eXcitement that I crave!👍Then I serve thiS very tasty miXture over toast and I absolutely feel like I am treatinG myself!👍Shine On LaRRy and Fellow CaRinG FooDies!✌🤓🙏😇🌹🌞🌹☕🍵☕🎋
My Grandfather made it from scratch. It will always hold a special place in my heart.
I like how your version showed the toast on the "Dark Side" Yum!
I too love my toast dark! Adds flavor.
Surprised to hear of inflation in europe also. I guess we all need to be thinking about self reliance if things continue as they are. I live in an extremely northern area and im currently under almost a meter of snow. Hard to grow anything in this weather but I make the most of the short growing season. One of the easiest, most "bang for the buck" things anyone can grow are potatoes and anything in the cabbage or "brassica" family of plants. A lot of greens you probably already like are in this family such as kale, kohlrabi, spinach and of course cabbages. If you live in a warmer area, swiss chard grows like a weed basically anywhere you throw the seeds. Potatoes are so beginner friendly i've literally seen them grow in a plastic kiddy pool. Anyway the main point is, commercial food prices seem to be out of control all over the world. If we can't rely on the system anymore, I think it's smart to be thinking about providing for your family yourself. Heck, you can even get the kids involved to help out. Teach them a thing or two about how real food is created AND teach them they can do things themselves. Hope you all are hanging in there
When potatoes where $10 for 10# pound, I was eating my own, until they dropped to 3.89 for 10#. I ate my own tomatoes into December, by picking all my green ones and placing into a paper bag. I had my own lettuce, onions, and radishes into December. There is ways to save money. Oh, and the radish greens are delicious eating too.
@@gregzeigler3850 that's awesome, I hope our comments encourage others. That's great and all around intelligent to even to simply have the skill if food insecurity gets worse. Still, sometimes life is too busy and it's simply not practical to devote a not insignificant amount of time to the garden.
Inflation has been a global phenomenon for some time because there is a common cause in aftershocks from a global pandemic disrupting global supply and demand. You also have major wars, which tend to increase prices alongside general fuel manipulations by OPEC countries.
@@s0515033 thanks I always appreciate more insight. And I was reading about opec a while ago. They can basically set whatever prices they want and **** you if you don't like it? I'm sure there are some rules about it but they're probably easily dodged if not ignored.
Made SOS the other night. Used the bidding brand beef
My mother-in-law introduced me to chipped beef a few years back. I love it!
this was a chow hall staple in the air force. i had never had it until then and grew to love it because they would pile a bunch on your plate and you could go back for seconds or thirds even. i make it now with canned chip beef and also breakfast sausage.
I really love the Stauffer's one on rare occasions...it's soooo good! The regular personal dinners were on sale at Kroger recently, so I just had to try the Salisbury steak and mac and cheese..for the first time in my 47 year life! Dangerously delicious to me lol😂
Numerous videos and testaments to which recipe is which....but as an Army brat I can tell you that at home we ate it both ways, chipped beef and hamburger. About 3-1 hamburger and thats what the mess halls I have been around on Ft. Benning, Ft. Bragg and others used. Hamburger. They are all good but also looking at the ingredients on the Esskay brand, there is no reason for fat to be at 100 calories out of 160 calories per serving and the salt is only high on the chipped beef version.
Typically the Army recipe uses 80/20 beef at worst (drained) and ours at home was always 90/10. Its just not that much fat. Great video!
Note: a good technique for chipped beef to cut down the sodium is to use more beef if you have it but take teh whole pile of chipped beef and blanch it in boiling water for about 30 seconds. Strain the beef out and toss into teh gravy. The taste is still great but the salt drops by about half.
This spring, I'll be starting a garden entirely from scratch. I intend to supplement my food bill with home grown vegetables because there's simply no way I'm surviving if I don't. Luckily there's so much organic matter free around town (leaves, branches, logs, etc that I'll add to my garden pit pits). The more I grow, the more I'll sell / trade. This will be the test of the age!
For the off season look into kratky hydroponics. Very easy and not very expensive to set up. You can grow it under cheap 4" led shop lights in the 5100k to 6500k color range, 5000+ lumens. Good for growing all sorts of greens and herbs in the house during winter.
@@hiota45 That's great, though I think I'll check that out if I end up living in a colder area. For now, I can actually grow greens outside all your round. My spinach and lettuce varieties have been going since early fall and my parsley has been going since last spring. How it didn't manage to die off in the summer heat is a happy mystery to me, but I'll take it.
My mom used Land O' Frost (or Buddig, I can't remember now) beef sandwich meat, the small packs. It is cheaper than the dried chipped beef, and it still works.
Your tip to use Buddig thin sliced beef in the 2 oz. packages from the refrigerated section instead of the dried beef in the little jars to make this dish is what got me back to making it years ago. I had missed it, but it just seemed too expensive and extravagant. Your Buddig suggestion has been my recipe ever since. When I first started using it, it was 50 cents at Walmart. Now it's over a dollar, but it's still cheaper, and nearly as good as the real thing in the little jars. I throw the coarse black pepper at mine too. Thank you again.
My dad made this when we were kids, we were always excited to eat it. Sweet memories
Larry, I dig you Brother! :)!! Just FYI,...Dried beef in the jar is the most expensive meat per ounce(or pound) in the grocery store. Except maybe lump crab meat. As always, thank you for sharing. :)!!
I haven't had chipped beef gravy in 20+ years. We had it pretty often at home as a kid. I'm gonna have to cook up a batch!
Oh , yes,. Love me done SOS. Ate it as a kid & still like it.
Sadly, the cost of chipped beef is insane.
When you said 2017 was 6 years ago that hit real hard
50 gravy is one of my favorite breakfast foods a group eating it and still love it to this day got to be on toast I don't like how the bread gets slimy when it's not toasted. Thanks for making me hungry please pass the plate😂
The price of everything is too dang high! 😢
Because minimum wages are astronomically high.
Where do you think that pay is going to come from ???
Would you run your business in the "red" for very long ???
Bankruptcy is in your future.
Cheer up, at least we have a black female vice president!
@@A-Cat-in-Dogtown , who is just another stereotypical Black failure.
@@thefucrew9865 And we are seeing more and more companies using automated checkouts, thus meaning much fewer of those $20/hour "minimum wage" jobs. 🤨
@@thefucrew9865Its not the minimum wages increasing - its the wages increasing and the companies expecting equivalent extra profits on top of it. They refuse to make off as anything less than robber barons, so just enjoy being poor and stop trying to cut into their record profits you heartless poor people.
(screw corpos )
I REALLY enjoyed this video- the format- the music- ALL of it.
I've had this lots of times. 2 things. 1 people are so scared to add pepper to the recipe. 2 people add too much salt. why? it does not need salt. the beef has plenty. you did it just right.
I make SOS but with tuna, gravy, and lots of black pepper. I actually like it better than with beef because of how much salt is in the beef version
I do the creamed tuna also once in a while when my wife is not here. (She hates it and walks around making throw up noises.) Creamed tuna over saltine crackers makes a very filling and relatively inexpensive supper.
If you don't like how salty the beef can be you can soak it in hot water while swishing it around and it will be less salty. I always soak the beef before I make it because I don't like it very salty.
I remember the boil in a bag version.
I actually just made this the other day. I have two jars of dried beef that I’ve had for a couple of years and they’re about to expire. Only used half of a jar.
I make that often. I sometimes substitute the jar of meat with a package of Buddig beef, it’s about .89 cents a package. Perfect portion for one person.
So I don't know if you've tried this or not but I make pretty much this but with country ham slices.
I wash the outside of the ham slices to get some of the salt off, believe me you'll want to do this I'm a saltaholic and if you don't it will be way too salty.
All the other steps are exactly the same for the most part (I do add Cajun seasoning), I don't remember where I got this from...might have been one of my great uncles who was a cook in the army, but I make it every once in awhile and it's pretty dang good...
Loved this growing up!! Mom would make the gravy, and I manned the toaster!! We never called it SOS, mom called it “chipped beef on toast.”
Sir - with the high price of food today you are doing us a great service ! Thank you sir !
I'm a Marine Corps brat. Dad always used hamburger, and I loved it. Lots of pepper for sure.❤
MAN! Now you got me wanting to make SOS! LOL. I love SOS as long as it's creamed chipped beef and not made with hamburger or other meat substitute.
They used to have packages of the dried beef in the section where you get Buddig meats. Of course this was decades ago.
My local supermarket still has those, as well as the jars of dried beef in the 'canned meat' isle near the spam.
The Armour jars make fantastic juice glasses 😁
And mixed drink glasses! The larger jars, of course!
Prices are high because the mega companies are price gouging us.
Not even close !!!
If you had a business, you would understand that NO ONE runs a business to just give away money, and their product.
With higher "minimum wages", which are now equivalent to someone that has worked for 12 or more years, and having a higher supervisory/managerial position, business owners (big or small businesses) MUST raise their prices to ensure that THEY can keep buying (and paying for transportation of) the products, AND paying those higher "minimum wages", to include raising the salary for employees that have been there for over 5 years (to compensate them for the exorbitantly higher minimum wages that y'all voted for !).
Yet, you don't own any business, so you will never understand that.
@@thefucrew9865Tell that to the big corporations making record profit despite the increased wages.
Small mom and pop places get a pass, but never make excuses for corporate trash making bank hand over fist while we struggle to survive. CEOs are still getting bonuses without skipping a beat, quality is still going down, layoffs still happen to secure yearly bonuses for the highest up, and we're being charged extra while being fed the lie "its the minimum wage increase! you're paying extra because you're too greedy!"
Fuck corpo trash.
Prices are high due to uncontrolled government spending and the rampant printing of new fiat currency. With every additional dollar added into the economy, the rest devalues just that much. You want to stop inflation? Get government spending under control.
8:30 Using "woah" sauce and pepper is great. If you were ever looking for feedback, it would be to add the milk in like 4 stages, almost doubling the amount each time, and cooking for 1-2 minutes between each phase. So first like 1/16th the total milk, then 2/16th (1/8th), then 4/16th (1/4), then 8/16ths (1/2) which is ALMOST all of it. Then the last 1/16th you have is only added or not added based on the consistency you have. For each stage you continue whisking like crazy and you will have an intensely smooth gravy at the end with no raw flour flavor and a perfect consistency. To be fair, I also use a semi-spherical bottomed double boiler (steam kettle) to avoid any scorching, but that's doing too much for most people.
Bonus points if instead of butter, you cook sausage or gravy in the pan first and use the fat as your rue base. I would have the other airmen save the bacon grease in a "half pan" after they bake it. Saves you money by reusing a waste product and the flavor DOES transfer.
-Source: The breakfast gravy master circa 2010-2016 in the Air Force. People would literally come to the line and ask who made the gravy and demand I was the only one allowed to make it from now on. Happened enough times that my Master Sergeant said I must supervise it every morning and teach everyone how to make perfect cream gravy.
Add chopped cooked Turkey & chopped pimentos to the white sauce and if you’re feeling SPECIAL, some cooked mushrooms and you’ve got Turkey a’ La King! Yum!😊
great recipe! Nice and simple but so good!!
Sup Larry, sos is a staple in my life over 40 years, classic. Grandma thought me when was 8 visiting in PA, she made over biscuit, side homemade scrapple and eggs🤤, never had frozen or canned unless was in a diner? Lol. Prices these days have to save beef trimmings in freezer to make basically free🦧, didn't even know frozen existed until now, tyvm tc
When I first saw chipped beef in jars as a boy (born 1961), I wondered why it was so expensive even then, and figured that using it for SOS made that a rather pricey dish!
Happy Happy New Year Plasta Family 😂 Great to see you 😊
According to the government prices have not gone up. But the formula doesn’t include food gas or heating oil. So there is that.
If it wasn't for the high sodium content I would eat SOS every day. When I did eat it I would use Carl Buddig beef instead of the jarred stuff. It's just more economical. Great video!!!!!
Mr,Wolfe pit. Awesome recipe for S.O.S. Keep up the great work 👌
The wife and I like the new commentary on the old videos.
Keep em coming Larry 😊
Chipped beef has been ungawdly expensive for quite some time and with cheap hamburger at $5/lb only the rich can afford it now.
You voted for higher minimum wages.
Enjoy the repercussions of that.
Granddad was in Korea during the war. He used to make me this almost every morning.
For frozen food, Stouffer’s makes a pretty good product. I rarely buy frozen foods, but when I do, it’s almost always Stouffer’s.
Inflation makes even the formerly cheap foods expensive, time we started eating the rich... :P
(Actually, no, don't do that, they have no taste!!!)
That's some bad quality meat, for sure! 😂
Its all fat and gristle.
Probably organic at the very least - id say nonGMO but thats a lie.
*When you said you were feeling lazy you were not lying! Your usually beautifully manicured nails looked terrible on this day!* 😂💅
Prices have gone haywire since the pandemic started.
I have Stouffers in my freezer right now. Love it!
So, have you ever tried using Beef Jerky in this recipe? I'm betting it'd add more flavor, and possibly be slightly cheaper when the meat rehydrates.