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Breakfast in USMC

mousegunner

I just had me some breakfast like I used to get in the Marines on Sunday mornings, good stuff.

I used to go to the mess hall at French Creek on Sundays since our regular one was closed. There I would get a mountain of hash browns, 2 eggs over easy on top, lots of sausage gravy (SOS) wheat toast and 2 glasses of cold milk.
I would then mix it all up and enjoy.

I do the same now although the sausage gravy is out of a can not the same. There was garlic in the one made at the mess hall, not a lot but you could get the subtle taste of it.

Anywhoo, as good as it was from the mess hall I was not fit company for man or beast after 2 hours. I couldn't stand myself! Good thing we were issued gas masks! I say it was the garlic in the gravy.

So with our birthday coming up, I'll have that same breakfast, put on my Marine T'shirts,, and watch Full Metal Jacket and The Pacific with my M1 Garand in the corner.

To my brothers in the Marines and all other brothers in arms have a great Veterans day and Marine Corps birthday, SEMPER FI!
 
ACard said:
@mousegunner Happy Birthday early Brother! Fuck that gravy in a jar come to my AO and I will teach you how to make the real stuff home made.
Click to expand...
Thank you brother for the invite. I actually have a recipe sent to me by a Gunny that he got from his mess hall but I got that somewhere I can't find. Course I got to divide the heck out of it for just a few servings :p.
 
I wish I could remember his name but a WW2 vet at the range told me how they used to make it in Tn. I still make it like he said and you cant beat it. Its really simple but theres a trick to it. Cook your pork sausage and throw in a palm full of flour. Stir it until its absorbed. Cover in milk to the consistency you like. Now the important part. Turn up the stove as hot as you can. Dont stop stirring. Maybe 5 to 10 minutes. The gravy will take on a yellow tint and a smokey flavor. Day old stale biscuits. Cant beat it. You can use wild game sausage too just add some butter for the fat.
 
Here is the recipe as written in Leatherneck Magazine, Dec. 1968 issue, by MSgt Josephine Davis.

SOS​

One pound ground beef

One large onion, diced

Salt and pepper to taste

A generous dash of Tobasco sauce

Dash of Worcestershire sauce

3 tablespoons of flour

1 cup of milk

Brown beef, add seasoning and onions. Cook until tender. Add flour until brown. Add milk and stir.

More milk can be added if thinner consistency is desired or substitute part water if milk gravy is too rich.

Serve on buttered toast or potato pancakes....Chow down

As in all things, I am sure there is thousands of variations.

Semper Fidelis.
 
Semper Fi to all my fellow Marines on board.

All of my spare time and weekends lately have been 'volunteered' to help out with a local high school MCJROTC unit, drill competitions and support. Granddaughter is on the drill team, and once the Master Sergeant / instructor found out that I was a Marine, I got 'volunteered ', lol. Brings back a lot of memories watching those young folks drill and learn to act as Marines (actually how all people should act) : respectful, courteous towards others, prompt and on time, etc. The Granddaughter has matured immensely since starting the program, and at least half of the seniors in the program are either on delayed enlistment, or on a ROTC scholarship for college. One has an appointment to West Point, two to the Naval Academy. It gives me great hope for the future to see these young men and women, and hope that programs like this are going on all across our country.

I will be attending the Marine Ball at the high school on 10 November as a chaperone (only downside is I have to wear a suit and tie, lol).

Sorry for the SOS thread derail.

Again, SEMPER FI!

G.L. LAMBERTH, Cpl.
USMC Alpha 1/6
 
mousegunner said:
Thank you brother for the invite. I actually have a recipe sent to me by a Gunny that he got from his mess hall but I got that somewhere I can't find. Course I got to divide the heck out of it for just a few servings :p.
Click to expand...
Man no recipe needed I promise, i am sure if you went to youtube and searched it there are plenty of videos. It really is super simple. Also secret is what protein fat you use to make the roux. That is where you get the most flavor.

ETA- also use a fork when you add flour to fat and whisk vigorously and keep is up as you add milk or cream slowly to avoid lumps of dry flour.
 
mousegunner said:
I used to go to the mess hall at French Creek on Sundays since our regular one was closed. There I would get a mountain of hash browns, 2 eggs over easy on top, lots of sausage gravy (SOS) wheat toast and 2 glasses of cold milk.
I would then mix it all up and enjoy.
Click to expand...
And what, no beer??? :rolleyes: ;)
 
Don't ever refer to yourself as a chef unless you can make a serious batch of SOS
 
ACard said:
Man no recipe needed I promise, i am sure if you went to youtube and searched it there are plenty of videos. It really is super simple. Also secret is what protein fat you use to make the roux. That is where you get the most flavor.

ETA- also use a fork when you add flour to fat and whisk vigorously and keep is up as you add milk or cream slowly to avoid lumps of dry flour.
Click to expand...
Frind of mne girlfriend started with 2 lbs of butter.
 
GaryL1959 said:
Semper Fi to all my fellow Marines on board.

All of my spare time and weekends lately have been 'volunteered' to help out with a local high school MCJROTC unit, drill competitions and support. Granddaughter is on the drill team, and once the Master Sergeant / instructor found out that I was a Marine, I got 'volunteered ', lol. Brings back a lot of memories watching those young folks drill and learn to act as Marines (actually how all people should act) : respectful, courteous towards others, prompt and on time, etc. The Granddaughter has matured immensely since starting the program, and at least half of the seniors in the program are either on delayed enlistment, or on a ROTC scholarship for college. One has an appointment to West Point, two to the Naval Academy. It gives me great hope for the future to see these young men and women, and hope that programs like this are going on all across our country.

I will be attending the Marine Ball at the high school on 10 November as a chaperone (only downside is I have to wear a suit and tie, lol).

Sorry for the SOS thread derail.

Again, SEMPER FI!

G.L. LAMBERTH, Cpl.
USMC Alpha 1/6
Click to expand...
don't worry the woke generals are on a mission to ruin that.
 
Alex Wheeler said:
I wish I could remember his name but a WW2 vet at the range told me how they used to make it in Tn. I still make it like he said and you cant beat it. Its really simple but theres a trick to it. Cook your pork sausage and throw in a palm full of flour. Stir it until its absorbed. Cover in milk to the consistency you like. Now the important part. Turn up the stove as hot as you can. Dont stop stirring. Maybe 5 to 10 minutes. The gravy will take on a yellow tint and a smokey flavor. Day old stale biscuits. Cant beat it. You can use wild game sausage too just add some butter for the fat.
Click to expand...
While the flour is absorbing all that sausage grease/fat you might want to put your cardiologist on standby!
 
Seabee breakfast instead of Devildog was layer of pancakes topped with leftover spaghetti and meat sauce, 2 fried eggs on top with sausages and/or bacon, liberally covered with maple syrup. Sounds terrible but as I remember sure hit the spot. (you can almost feel your arteries hardening just from the description...)
USNMCB5, 73-77 CE Can Do
 
Biscuits and sausage gravy is my favorite breakfast. Gravy made with the sausage grease and I usually add some bacon grease also, and flower for the roux. Then I add milk and add the cooked sausage when gravy is done. That's Chad's way (me) anyways. When I got to MCRD and saw that gravy and thought, oh ya there's my breakfast. I ate it one time and never ate it again the whole time I was in. I can't stand fake gravy. Especially that just add water powder stuff most restaurants serve. I was never a big fan of the Chow Haul food myself. But, when your hungry and been eating MRS's for a few weeks it wasn't bad. It could have been a lot better if they just would have seasoned it better or added any at all. One time we ate at an Air Force chow hall before we flew out of Okinawa to Korea to go play with the ROK Marines. The food was good, they had civilians working in the chow hall, Airman walking around with their hands in their pockets and cover on indoors. We couldn't believe it.

When I would have shooters on the range for rifle or pistol qualification, the chow hall would make sack lunches to take. We called them "bag nasties". We had a running joke. What do you call a WM (Woman Marine) in a sleeping bag? A Bag Nasty!
I just always think of that when the Chow Hall comes up.
 
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