On 4/30/2017 1:11 PM, l not -l wrote:
> On 30-Apr-2017, Wayne Boatwright > wrote:
>
>> On Sun 30 Apr 2017 11:29:21a, Taxed and Spent told us...
>>
>>> On 4/30/2017 11:26 AM, Sqwertz wrote:
>>>> On Sun, 30 Apr 2017 09:58:08 -0600, U.S. Janet B. wrote:
>>>>
>>>>> On Sun, 30 Apr 2017 00:12:28 -0500, Sqwertz
>>>>> > wrote:
>>>>>
>>>>>> On Sun, 30 Apr 2017 04:04:43 GMT, Wayne Boatwright wrote:
>>>>>>
>>>>>>> I stopped at the Italian market this morning to pick up cold
>>>>>>> cuts, cheeses, and freshly baked rolls. I made a sandwich
>>>>>>> with hard salami, mortdella, capocollo, soppressata,
>>>>>>> provalone, and raschera, along with some lettuch and spicy
>>>>>>> mustard. On the side, some pepperoncini and oil cured olives
>>>>>>> and US potato chips.
>>>>>>
>>>>>> I make an Italian sub probably every other day. I always have
>>>>>> a good ham, salami of the week, pepperoni, mortadella,
>>>>>> provolone, and some sort of giardiniera, olive salad, or
>>>>>> peperoncini on hand. And I buy a couple types of rolls which I
>>>>>> put in the freezer so they're always on hand. My current roll
>>>>>> is the La Brea/Costco torta rolls which come in 12 packs and
>>>>>> freeze well.
>>>>>>
>>>>>> I picked up the Trader Joes brand provolone yesterday and I'm
>>>>>> pretty impressed with it. It's tastier than the other brands
>>>>>> I've been buying.
>>>>>> $6/lb in 12oz packages ($4.49).
>>>>>
>>>>> the problem with making a sub at home is getting the meat and
>>>>> cheese cut thin enough. I'm done trying. I just go to
>>>>> Blimpie's
>>>>
>>>> I just ask the deli to slice it ".5" (less if it's prosciutto).
>>>> But getting them to shave Pittsburgh-style chipped ham is usually
>>>> futile.
>>>>
>>>> -sw
>>>>
>>>
>>>
>>> I was never a fan of shaved meat or cheese. Thin yes, but tissue
>>> paper, no.
>>>
>>
>> I'm not a fan of shaved meat either. It always seems as though there
>> is no substance to buite into. However, David likes his turkey
>> shaved tissue thin and they do a good job of it.
>>
>> --
> 2-3 ply tissue thin is good with me. 8-)
> I like to drape several thin slices onto a sandwich so that there is not a
> solid wall of meat; but, "corrugated: effect. To me, the extra surface area
> (??) enhances the flavor, where a meat puck suppresses it. Of course,
> corned beef and pastrami are generally the only deli meats I buy.
>


I agree with the corrugated effect, but shaved meat pushes past the
enhanced flavor into blandness.