On Mar 15, 12:16*am, sf > wrote:
> On Mon, 14 Mar 2011 22:38:30 -0400, "Ed Pawlowski"
>
> > wrote:
>
> > "sf" > wrote
> > > "prosciutto" column. *I think it's going to take a lot of ham to break
> > > even. *After that, it's worth the cost. *Do you know how thinly it's
> > > sliced? *That's another cost, because I can guarantee yours won't
> > > slice that thinly. *Now you need to make even more hams to break even.
>
> > > Conclusion: I think you should just buy what you need at the store.
>
> > Why a cost to slice? *
>
> Hello? *Cost PER slice. *I thought you were a businessman.
>
> > If you want the perfect thin slices like the deli, you
> > need a machine.
>
> Yes.
>
> > However, many Italian homes have the ham on a rack on the
> > kitchen and just slice with a knife as needed. *Just like they did for
> > hundreds of years before electricity.
>
> I guess you didn't understand a word I said. *I was talking about
> total cost of time and material. *Materials include the cost of the
> physical piece of ham and the equipment *Om* will use to process,
> cure, dry *and* slice it.
>
> If she wants to take a short cut, she can buy thinly sliced *good* ham
> from the deli for $5 a pound and be done with it. *Heck, maybe all she
> needs is ham that's as thinly sliced as prosciutto.
>
> I used tested prosciutto and thinly sliced "black forest" ham tonight
> in the same dish and the two were so close that it didn't matter.
>
> <shrug> *Blather away. *I think you're full of hot air.
>
> --
>
> Today's mighty oak is just yesterday's nut that held its ground.

Prosciutto and Black Forest ham are completely different! Maybe in the
dish you made it didn't make any difference, but eating it by itself,
it's definitely different...