A Soldier's Journey Through Army Food
Growing up in the U.S. Army, the variety of food one gets to experience is vast and varied. From the iconic chipped beef on toast to the comforting chow halls, army food offers a unique taste of survival and camaraderie. This article explores the highs and lows of military cuisine, focusing on personal experiences and shared memories of fellow soldiers.
Breakfast SOS: An Army Classic
When it comes to breakfast, the U.S. Army has a famously simple yet satisfying offering: Soldier On Site (SOS) and eggs to order. Personally, I couldn't get enough of the next morning's breakfast. I adored the strong black coffee and the flexibility of the menu. The Army has an array of excellent cooks, producing meals that can rival local restaurants.
One of the most beloved staples in the military is chipped beef on toast, known affectionately as "shit on a shingle." Tiny pieces of beef mixed in a savory gravy and served on toast, it's passed off as a joke but turned out to be a real crowd-pleaser. My memories of breakfast in the mess hall bring back nostalgic smiles, particularly when I think of the camaraderie it instilled.
Favorite Food in Army Mess Halls: SOS and Beyond
The golden child of Army breakfasts, however, was almost universally the SOS. From its civilian variation, biscuits and gravy, to more complex creations like chipped beef on toast, the basic ingredients recognize their incredible versatility. An excellent three-egg omelette packed with cheese, peppers, tomatoes, and olives, served with buttered toast, became a symbol of top-notch breakfasts. Even the addition of fried eggs enhanced the meal, ensuring a full stomach until dinner.
Germany: A Culinary Paradise
Perhaps my most memorable dining experiences were in Germany. Stationed in Karlsruhe, the mess hall was renowned for its award-winning food, especially breakfast. Three-egg omelettes with every conceivable add-on were a delight. However, even in the heart of Europe, there were shortcomings. In the field training exercises, the food was often subpar, with minimal variety and MREs being the standard fare.
Chow Hall Pizza and the Unfortunate Chicken
Back in garrison during the 1990s, the chow hall pizza was a comfort. It reminded me of homemade pizzas from my elementary school days in the 1970s. However, my experience with chicken took a turn for the worse. High-quality baked chicken breast on Monday turned into breaded and fried leftovers on Tuesday, which then morphed into BBQ chicken on Wednesday. Finally, on Thursday, chicken pot pie or soup was made from the leftover BBQ chicken. It was a cycle of culinary transformation that was quite disheartening.
A Hatred for Chicken and a Legend in the Mess Hall
While chicken itself wasn't bad, the repetitive nature of the dish became quite tiresome. Baked, fried, and then BBQ'd, the change in texture and flavor was jarring. However, the mess hall did have one culinary gem — a cook who could turn even dog biscuits into palatable fare. He was truly a legend, and every meal served by him was a treat. His fresh rations and baked goods were unparalleled, often rivaling the best from nearby towns.