On Jun 22, 10:00�pm, Blinky the Shark > wrote:
> Wayne Boatwright wrote:
> > On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us...
>
> >> Edwin Pawlowski wrote:
>
> >>> "The Ranger" > wrote in message
>
> >>>> Where are you buying your regular deli meats that they don't have
> >>>> imported proscuitto, mortadella with pistachios or cut the salami on
> >>>> the bias?
>
> >>>> The Ranger
>
> >>> Most anyplace in northeast Connecticut and central MA. �You can get
> >>> imported prosciutto at some of them, but few know hot to cut it
> >>> properly. �None of the supermarkets cut salami on the bias and none
> >>> have the Tuscano salami that Tony's has. �This is a pretty bland area
> >>> foodwise.
>
> >> What are the benefits of cutting salami on the bias? �Does salami *have*
> >> a bias? �Cloth does.
>
> > �A longer slice. �Instead of a round slice, you get an elongated eliptical
> > slice. �Nicer on a sandwich.
>
> Uh, okay. �Doesn't seem like much of a deal breaker to me. �

Elongated sausage slices make for a nicer presentation for cold cut
platters, the eliptical form fools teh ey into forgeting it's sausage,
and typically the salamis are rolled into a tube, for presentation and
easier serving, so the longer slice having an extra turn is less
likely to unroll). For sandwhiches the larger slices extend further
past the bread, giving th eillusion that you're getting more, having
the sandwich guts hang out is an old deli trick used especially when
building subs... using longer narrower brread with the guts hanging
out is a methoid that appers there's more when actually there is
less... Subwawy restaurnts use this marketing technique, and others.
Many delis like to slice hard/fermented salamis on the bias because
those should be sliced thinly or they'll be tough/chewy and since thin
slices weigh less slicing the larger bias slices requires less slicing
labor to reach weight. Those are the only reasons, slicing sausage on
the bias in no way improves the product.... it's not like sausage has
a grain like a steak. Delis that slice on the bias are doing it for
their own selfish reasons, not for the customer's benefit. Ther eare
many, many tricks delis incorporate to increase profits, like staking
the meat thicker in teh center where teh samdwich will be cliced, to
make it look like a thicker sandwich, when in fact the meat in the
center was pushed in from the ends... and be wary of delis that use
sheets of waxed paper between the slices, typically the more expensive
meats and cheeses... that heavy duty commercial paper weighs more than
the thin food slices... the foolish customers end up paying good money
for paper. When properly sliced and stacked the slices won't stick.