Sheldon wrote:

> 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.


"if you're going to post diatribes filled with gibberish, proof read, you
illiterate newbie *******."
--Sheldon in rfc, March 25, 2007


Bob