I use my Hobart. I have used the $150 slicers and they are surprisingly ok.
You might just consider slicing as thin as you can with a knife, and then
julienning. If they don't like it, maybe they will leave your home sooner.
On Wed, 22 Apr 2015 06:35:28 -0700, "taxed and spent"
What gets me is the Verizon commercial where the snotty kids don't want
to visit gramma because there's nothing to do, and the enabling parents
teach their kids to be snotty by telling them they only have to stay for
a little while.
In the commercial the gramma gets FIOS so the kids can ignore her when
they visit. It's good that Verizon promotes family values.
On Wed, 22 Apr 2015 19:59:32 -0500, "Nunya Bidnits"
It works great, and if you've ever tried to use a regular knife, you
know how poorly that works.
But I'm not that clever. I saw what they used at a fabric store to cut
foam rubber. It's just an electric knife with a plate to keep it
(I do occasionally make rib roasts, but I use a regular big knife to
On Wed, 22 Apr 2015 05:33:37 +0000 (UTC), "Danny D."
Even the market slicers don't work as well (cut as thin) as the
industrial equipment they use to produce the pre-sliced - well,
shredded - packaged lunch meats.
But you will notice those do not comprise perfect, uniform slices,
either, they are shreds.
And you can do roughly the same shredding work with a sharp,
high-quality kitchen knife (and a cutting board underneath so you
don't dull it in the first five seconds), just learn how to use it,
and understand what the end product is supposed to look like.
And watch your thumb.
And a ninety-nine cents cheese slicer will do as well as a fancy
machine, as far as the cheese goes.
If you want perfect slices for a sandwich, well, good technique with a
sharp knife *should* do about as well as the market slicer, just a lot
more slowly, and maybe a 50% error rate, so be ready to eat the
Slice it in half so there's a flat side to stabilize it.
Slice with a ceramic knife.
But, what are you trying to accomplish?
If it's thin meat, that's all I got.
If it'd feeding the kids, why do they care if it's a little thicker?
Put it in a blender and spread it as thinly as you like.
On Tuesday, April 21, 2015 at 11:34:40 PM UTC-6, Danny D. wrote:
Danny is retired and rich and lives in a mansion on a hillside in
California. He can well afford a Hobart slicer but he is a cheapskate
and wants to use some tool from his workshop to slice meat but
doesn't consider the contamination factor or the friggin mess that he
would make with power tools or even hand tools. Probably the
closest thing that might work would be a power coping saw with a fine
blade. Even then he would have waste, contamination and mess to consider.
A good man with a sharp knife would be his best bet OR a good wife
PERIOD...end of rant.
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