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.


--
Blinky
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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.



--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
I thought I was mistaken but I was
mistaken.
-------------------------------------------

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.


--
Blinky
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On Sun 22 Jun 2008 07:00:38p, Blinky the Shark told us...

> 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.

It's probably more of an aesthetic thing than anything else.



--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
(C) 1992 Wild Bill's Machine Gun Shop
and House of Wax.
-------------------------------------------

"Blinky the Shark" > wrote in message
>>> 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.
>
>
> --
> Blinky


You won't know until you try it. The thickness and method of cutting does
affect the flavor.

On Sun 22 Jun 2008 08:21:51p, Edwin Pawlowski told us...

>
> "Blinky the Shark" > wrote in message
>>>> 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.
>>
>>
>> --
>> Blinky
>
>
> You won't know until you try it. The thickness and method of cutting
> does affect the flavor.

It may not affect the flavors much, but I also like to slice cucumbers,
carrots, parsnips, etc. on the bias.


--
Wayne Boatwright
-------------------------------------------
Sunday, 06(VI)/22(XXII)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Never try to out stubborn a cat.
-------------------------------------------

Edwin Pawlowski wrote:

>
> "Blinky the Shark" > wrote in message
>>>> 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.
>>
>>
>> --
>> Blinky
>
>
> You won't know until you try it. The thickness and method of cutting does
> affect the flavor.

I'll have to remain believing that to be an urban food legend.


--
Blinky
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Need a new feed?
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"Blinky the Shark" > wrote in message
>> You won't know until you try it. The thickness and method of cutting
>> does
>> affect the flavor.
>
> I'll have to remain believing that to be an urban food legend.
>
>
> --
> Blinky

OK by me, do as you please. . That is easier that actually trying
something.

Edwin Pawlowski wrote:

>
> "Blinky the Shark" > wrote in message
>>> You won't know until you try it. The thickness and method of cutting
>>> does
>>> affect the flavor.
>>
>> I'll have to remain believing that to be an urban food legend.
>>
>>
>> --
>> Blinky
>
> OK by me, do as you please. . That is easier that actually trying
> something.

I tend to expect actual reasons for this kind of thing. When I don't see
any, my belief in them is quite naturally weak. As for the direction of
cut changing the flavor of a piece of ground meat I'd need a logical basis
for this. In lieu of that, it seems much like chanting at the sausage to
change its flavor.


--
Blinky
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Need a new feed?
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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.

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

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

You and Sheldon could be brothers.

cybercat wrote:

> You and Sheldon could be brothers.


I don't have enough soul to be a "brother." Thanks anyway, my nigga.

BTW, I noticed that you took a break from posting last weekend. Was the
Fleet in town?


Bob

On Thu 26 Jun 2008 09:43:43p, Bob Terwilliger told us...

> 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

Nice bit of digging, Bob!


--
Wayne Boatwright
-------------------------------------------
Thursday, 06(VI)/26(XXVI)/08(MMVIII)
-------------------------------------------
-------------------------------------------
Inside every large program is a small
program struggling to get out.
-------------------------------------------

"Wayne Boatwright" > wrote in message
.120...
> On Thu 26 Jun 2008 09:43:43p, Bob Terwilliger told us...
>
>> 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
>
> Nice bit of digging, Bob!
>
>
> --
> Wayne Boatwright
> -------------------------------------------
> Thursday, 06(VI)/26(XXVI)/08(MMVIII)

and you can be just like your hero Bob, all you have to do is be just like
Sheldon and Google a lot, too.

You're already a flaming ****ing idiot.

Wayne Boatwright > wrote:

> On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us...
>
>> 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.

Why don't they make a square salami? I see round, oblong, and even
asterisk-shaped, but never square.

Coming to a Walmart near you shortly!

-sw

Sqwertz > wrote:
> Wayne Boatwright > wrote:
> > On Sun 22 Jun 2008 06:22:13p, Blinky the Shark told us...
>
> >> 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.
>
> Why don't they make a square salami? �I see round, oblong, and even
> asterisk-shaped, but never square.


http://www.idealcaviar.com/caviar/cu...cat=479&page=1

---