might i say man i love cream chipped beef im an eagles fan and i do enjoy daves music haha the only thing i dont agree with is measuring i never measure waste of time :D haha
btw...I looked this video up just because I was craving this meal. I do have a suggestion though, something you gotta try once! Instead of using regular toast from a toaster, slice up a loaf of italian bread and throw in right on a grill! You will LOVE the added flavor of a slice of fire-roasted toast with that beef medley. Trust me man...
Not even enough juice. The creaminess of the ccb is where it is at. Me and my boys eat this all the time. (I make it) and we have to have plenty of juice. That batch looked dry and lacking in creaminess. Too bad. Eagles fan = yes but your ccb = no. To dry and way too much beef. Lol. I will upload the mother of all ccb recipe. Ba bam
@blazin420trails I'm amazed that you can taste my chipped beef through the computer..you must teach this skill. Yes, any one at anytime can vary the ingredients to their liking, and yes some people like small portions of beef (not sure why though) but trust me when I say, this is how it's made when you get if from a real diner. It's a roux, not a sauce.
Oh and don't upload a recipe, however feel free to post a video and link it here, that would be much better don't you think?
@johnnyinsnj I think it looked great! I grew up with my chipped beef having Worcestershire sauce, not paprika. I prefer it to have more sauce, but it's all a matter of preference. I'll be making this when I get out of work. :)
oh my GOSH. Great video! I am from Sewell and grew up on CCB. I live in Seattle now and can't get it out here; no one even knows what it is. I miss home! I used to love to get CCB at a diner and slather it over pancakes. P and B Diner in Glassboro has the best (believe me, I've tried them all)! btw, a trick I learned: hot roux + very cold milk = no lumps.
I loved your presentation; I'm not a Dave Matthews fan, but I liked Tina T!! You kept things easy and simple (that's me); I use bagged, smoked, pressed, beef from a bag in the markets in Allentown, Pa. called Buddig's Beef; it's simple and great.. I also use corn starch; try it and see what you think... Can you left over product be stored? How and how long? can it be frozen if you make a lot of it at 1 time? email me and we can share hints and tricks; DJ BRUCE K.
@DJBRUCEK1 Thank you. I did just look it up, but I'm not familiar with Buddig meats. I like to go to the Amish markets where the dried beef has no brand name. (Maybe they called her Bessy six months ago) Anything you're family will eat is fantastic and I'm happy to inspire. As far as preserving, I wouldn't think so (but you can buy it ready to eat). This is a dish which is best served fresh and not reheated. The kind of dish where if you want some, you better get here before it's gone.
I loved your presentation; I'm not a Dave Matthews fan, but I liked Tina T!! You kept things easy and simple (that's me); I use bagged, smoked, pressed, beef from a bag in the markets in Allentown, Pa. called Buddig's Beef; it's simple and great.. I also use corn starch; try it and see what you think... Can you left over product be stored? How and how long? can it be frozen if you make a lot of it at 1 time? email me and we can share hints and tricks; DJ BRUCE K.
I know this sounds crazy but instead of 1/2 lb of dried beef try one 2oz pack of buddig lunch meat "beef". Roll it up and cut strips about a half inch wide and add at the end when the roux it done. This will give you perfect diner style cream chipped beef. I like fresh ground black pepper not cayenne but that's just me.
@zyxwfish Not exactly. Chipped beef is a dried beef and will absorb the roux and hold the flavor. You won't get the same result from packaged lunch meats, they already have high water content. But as long as you eat it, I guess you can put anything in a roux.
I grew up eating this in the south. But we have always called it sh*t on a shingle. You can also use hamburger instead of corned or chipped beef and mashed potatoes instead of the toast. Both are good and very filling. Great recipe!
i like to put the beef in first get nice cooked (thick) and then mix in the milk flower and butter thats just me
420ModernDayHippie 1 month ago
might i say man i love cream chipped beef im an eagles fan and i do enjoy daves music haha the only thing i dont agree with is measuring i never measure waste of time :D haha
420ModernDayHippie 1 month ago
btw...I looked this video up just because I was craving this meal. I do have a suggestion though, something you gotta try once! Instead of using regular toast from a toaster, slice up a loaf of italian bread and throw in right on a grill! You will LOVE the added flavor of a slice of fire-roasted toast with that beef medley. Trust me man...
64wing 1 month ago
DMB!!!!!
64wing 1 month ago
Not even enough juice. The creaminess of the ccb is where it is at. Me and my boys eat this all the time. (I make it) and we have to have plenty of juice. That batch looked dry and lacking in creaminess. Too bad. Eagles fan = yes but your ccb = no. To dry and way too much beef. Lol. I will upload the mother of all ccb recipe. Ba bam
blazin420trails 2 months ago
@blazin420trails I'm amazed that you can taste my chipped beef through the computer..you must teach this skill. Yes, any one at anytime can vary the ingredients to their liking, and yes some people like small portions of beef (not sure why though) but trust me when I say, this is how it's made when you get if from a real diner. It's a roux, not a sauce.
Oh and don't upload a recipe, however feel free to post a video and link it here, that would be much better don't you think?
johnnyinsnj 2 months ago
@johnnyinsnj I think it looked great! I grew up with my chipped beef having Worcestershire sauce, not paprika. I prefer it to have more sauce, but it's all a matter of preference. I'll be making this when I get out of work. :)
parmonie 1 month ago
oh my GOSH. Great video! I am from Sewell and grew up on CCB. I live in Seattle now and can't get it out here; no one even knows what it is. I miss home! I used to love to get CCB at a diner and slather it over pancakes. P and B Diner in Glassboro has the best (believe me, I've tried them all)! btw, a trick I learned: hot roux + very cold milk = no lumps.
marigoldladybug 2 months ago
I loved your presentation; I'm not a Dave Matthews fan, but I liked Tina T!! You kept things easy and simple (that's me); I use bagged, smoked, pressed, beef from a bag in the markets in Allentown, Pa. called Buddig's Beef; it's simple and great.. I also use corn starch; try it and see what you think... Can you left over product be stored? How and how long? can it be frozen if you make a lot of it at 1 time? email me and we can share hints and tricks; DJ BRUCE K.
ps. We call it sos; military!!
DJBRUCEK1 3 months ago
@DJBRUCEK1 Thank you. I did just look it up, but I'm not familiar with Buddig meats. I like to go to the Amish markets where the dried beef has no brand name. (Maybe they called her Bessy six months ago) Anything you're family will eat is fantastic and I'm happy to inspire. As far as preserving, I wouldn't think so (but you can buy it ready to eat). This is a dish which is best served fresh and not reheated. The kind of dish where if you want some, you better get here before it's gone.
johnnyinsnj 3 months ago
I loved your presentation; I'm not a Dave Matthews fan, but I liked Tina T!! You kept things easy and simple (that's me); I use bagged, smoked, pressed, beef from a bag in the markets in Allentown, Pa. called Buddig's Beef; it's simple and great.. I also use corn starch; try it and see what you think... Can you left over product be stored? How and how long? can it be frozen if you make a lot of it at 1 time? email me and we can share hints and tricks; DJ BRUCE K.
DJBRUCEK1 3 months ago
I know this sounds crazy but instead of 1/2 lb of dried beef try one 2oz pack of buddig lunch meat "beef". Roll it up and cut strips about a half inch wide and add at the end when the roux it done. This will give you perfect diner style cream chipped beef. I like fresh ground black pepper not cayenne but that's just me.
zyxwfish 3 months ago
@zyxwfish Not exactly. Chipped beef is a dried beef and will absorb the roux and hold the flavor. You won't get the same result from packaged lunch meats, they already have high water content. But as long as you eat it, I guess you can put anything in a roux.
johnnyinsnj 3 months ago
If you had of stirred that as you added the milk you wouldn't have had lumps.
wayne1955 4 months ago
I grew up eating this in the south. But we have always called it sh*t on a shingle. You can also use hamburger instead of corned or chipped beef and mashed potatoes instead of the toast. Both are good and very filling. Great recipe!
Rayne1142 4 months ago
Video desserves WAAAYYY more views.
z33z11 7 months ago
Thanks for uploading this video. My husband requested I make cream chipped beef and I was wondering how its made.
Sadin15 1 year ago