Speaking of lost arts, the creation of truly good SOS, not Creamed chipped beef which is also good, but SOS.
I don't know whether making good SOS is an art or a form of alchemy.......
I think it involves a little of both, Stan.
I actually prefer (and I know I am in the minority) the "chipped beef" version, but I have done it both ways. I posted my basic recipe over on the thread referenced above, but the thing that really needs to be emphasized is the fact that this is NOT a fixed "formula". SOS is a living thing and must be nurtured according to existing conditions. In my opinion, the "make or break" part of any SOS is getting the gravy right - from the old French chefs " the sauce is everything".
If you have some fresh thyme, by all means, use it. Do you like celery . . . carrots . . . basil . . . a touch of cinnamon . . . ?
By all means, TRY IT. If it doesn't go over, Oh well, but if you don't try it you will never know. To me, that is what REAL cooking is about.
My Granddaughter has been studying to be a chef for almost two years (lots longer on her own, but this is the college portion), and I like to think my attitude toward cooking had some influence on her. She is obviously doing something right as she has been teaching high school classes in cooking for several months.
