Charles Gifford wrote:
> "Margaret Suran" > wrote in message
> ...
>
>>It depends on what kind of deli meat it is. When it comes to imported
>>Hungarian salami, I like it as thin as possible, paper thin and nearly
>>transparent.
>
>
> My dear Margaret! Have I been gauche all these years? I tend to eat
> Hungarian salami by the hunk. I am a well known glutton, but I hope not a
> total barbarian. I've been known to peel the wrapping down and bite chunks
> off a whole salami. It is so very nice with a good Pilsners or a glass or
> two of Mouton Cadet.
>
> Charlie
>
>
Charlie, my friend, since you address me as "dear", I have to reply in
kind and not be insulting, right?

If you really get imported Hungarian Salami, the Pick brand is most
likely the one your deli carries, you should definitely try it sliced
the way Hungarians like it best, sliced very thin, but not shaved.
Why should anybody want to shave deli meats in the first place? Most
of them do not grow facial hair, as far as I know.

The neighborhood in which I live used to be where Hungarians settled
when they arrived in the New World and many stores were owned by them.
If you went into a butcher shop or deli and asked for Hungarian
Salami, you never had to specify that you wanted it thinly cut. That
was the way they sliced it, without any urging from the customers.
Believe me, there is a difference in the taste, at least for someone
who has as good an imagination as I do. )

However, if your "Hungarian" Salami is not imported, but is Hungarian
Style, by all means, cut off a big slab and wash it down with a glass
of Pilsner (Czech beer). I will pour myself a glass or two of the
Mouton Cadet (French wine) and drink to you, while I nibble on my
salami, which is cut so thin, I can look through it and right at you.

Prosit!!!!

"Margaret Suran" > wrote in message
...
>
>
> Charles Gifford wrote:
>> "Margaret Suran" > wrote in message
>> ...
>>
>>>It depends on what kind of deli meat it is. When it comes to
>>>imported
>>>Hungarian salami, I like it as thin as possible, paper thin and
>>>nearly
>>>transparent.
>>
>>
>> My dear Margaret! Have I been gauche all these years? I tend to eat
>> Hungarian salami by the hunk. I am a well known glutton, but I hope
>> not a
>> total barbarian. I've been known to peel the wrapping down and bite
>> chunks
>> off a whole salami. It is so very nice with a good Pilsners or a
>> glass or
>> two of Mouton Cadet.
>>
>> Charlie
>>
>>
> Charlie, my friend, since you address me as "dear", I have to reply in
> kind and not be insulting, right?
>
> If you really get imported Hungarian Salami, the Pick brand is most
> likely the one your deli carries, you should definitely try it sliced
> the way Hungarians like it best, sliced very thin, but not shaved.
> Why should anybody want to shave deli meats in the first place? Most
> of them do not grow facial hair, as far as I know.
>
> The neighborhood in which I live used to be where Hungarians settled
> when they arrived in the New World and many stores were owned by them.
> If you went into a butcher shop or deli and asked for Hungarian
> Salami, you never had to specify that you wanted it thinly cut. That
> was the way they sliced it, without any urging from the customers.
> Believe me, there is a difference in the taste, at least for someone
> who has as good an imagination as I do. )
>
> However, if your "Hungarian" Salami is not imported, but is Hungarian
> Style, by all means, cut off a big slab and wash it down with a glass
> of Pilsner (Czech beer). I will pour myself a glass or two of the
> Mouton Cadet (French wine) and drink to you, while I nibble on my
> salami, which is cut so thin, I can look through it and right at you.
>
> Prosit!!!!

The lady has style

Margaret Suran > wrote:

> Victor Sack wrote:
> >
> > Exactly, and it is not just the meat. However, this is what a lot of
> > people really want, because it looks like much but costs little - that
> > is why it has become the default, I think. So, it is up to you to
> > request thicker slices - it should never be a problem. Here is what I
> > posted five or six years ago:
> >
> > As far as I'm concerned, cutting salmon, sausages, etc. in paper-thin
> > slices is a travesty. It serves only one purpose - to cover as much of
> > the plate with as little of the stuff as possible. Looks like a lot,
> > but costs little and tastes hardly of anything, so thin it is. The best
> > smoked salmon I ever ate was on a farm in Finland - they served
> > veritable *slabs* of it - and very good quality it was, too. Once you
> > taste it that way, you'll never want to go back to thin slices. At
> > least that's what happened to me.
>
> Bubba Vic, How do you like your prosciutto? Do you really like thick
> slices? Or, Hungarian Salami? Lachsschinken? Rauchfleisch? Come
> on, travesty or not, these are best if sliced as thinly as possible.

I eat very little prosciutto, but when I do, I certainly don't slice it
paper-thin. I don't much like Lachsschinken or Rauchfleisch, so don't
care how it is cut. As to Téliszalami, slicing it thinly is
un-Hungarian, anti-Hungarian even! This is intolerable! I'm going to
report you for anti-Hungarian activities!

Bubba

Charles Gifford > wrote:

> Bubba! Bubba! No wonder I cherish you! I too prefer a thicker cut. Well,
> except for the smoked salmon perhaps. The best I ever had was in Ireland.
> Wild salmon fresh from the smoker, medium sliced and heaped on country
> bread. Not too thin and not too thick --- certainly not slabs, but not wimpy
> thin stuff I've found elsewhere. Admittedly, I haven't had salmon in Finland
> yet. I dislike artsy-fartsy food. Give me some substance.

Can you find really good smoked salmon in Sandy Eggo? If you can, get a
bit unsliced and slice it yourself in slabs. It is a totally different
experience, as both the taste and the texture seem to change to the
better somehow.

Bubba

"Doug Kanter" > wrote in message
news
> Time for a show of hands. Who likes their deli meat sliced so thin, you
> can read text through it, but it takes 10 minutes to separate enough of it
> to make a sandwich? Unless you're buying prosciutto to wrap around
> something, this seems ridiculous, but it seems to be what I get most of
> the time unless I tell the deli clerk otherwise. And, this is in 5
> different locations of the same supermarket chain.
>
> What's with these people?

I like mine relatively thin, but not so thin it falls apart. But my SIL, who
worked in a local grocery chain, said about 90% of the people who came to
the deli counter requested their ham, turkey, etc be sliced quite thin.
Maybe because it looks like you're getting more? I don't know.

kimberly

Nexis wrote:

> I like mine relatively thin, but not so thin it falls apart. But my
> SIL, who worked in a local grocery chain, said about 90% of the people
> who came to the deli counter requested their ham, turkey, etc be
> sliced quite thin. Maybe because it looks like you're getting more? I
> don't know.
>
> kimberly


Less chewy? Denture wearers?

I accept the default except for cheese which I ask for thick slices (for
burgs and melts).

Andy

"Margaret Suran" > wrote in message
...
>
> >
> Charlie, my friend, since you address me as "dear", I have to reply in
> kind and not be insulting, right?

Yes indeed!

> If you really get imported Hungarian Salami, the Pick brand is most
> likely the one your deli carries,

Hmmm. I'm not sure of the brand. I'll have to check. It is very good.

> you should definitely try it sliced
> the way Hungarians like it best, sliced very thin, but not shaved.
> Why should anybody want to shave deli meats in the first place? Most
> of them do not grow facial hair, as far as I know.

Hee, hee! that is a good point! I will try slicing it very thin. I admit
that I have never tried it thay way.

> The neighborhood in which I live used to be where Hungarians settled
> when they arrived in the New World and many stores were owned by them.
> If you went into a butcher shop or deli and asked for Hungarian
> Salami, you never had to specify that you wanted it thinly cut. That
> was the way they sliced it, without any urging from the customers.
> Believe me, there is a difference in the taste, at least for someone
> who has as good an imagination as I do. )

Thank you for interesting history! I have never lived anywhere where there
was a substantial Hungarian population. I've been priveledged to get to know
many cultures over the years and have learned from each of them.

> However, if your "Hungarian" Salami is not imported, but is Hungarian
> Style, by all means, cut off a big slab and wash it down with a glass
> of Pilsner (Czech beer). I will pour myself a glass or two of the
> Mouton Cadet (French wine) and drink to you, while I nibble on my
> salami, which is cut so thin, I can look through it and right at you.

I will have some of the Mouton Cadet with you. I am not a wine snob and find
that Mouton Cadet is the best wine for the price according to my tastes.

I enjoy both the imported and locally made Hungarian salamis. I usually eat
the locally made salamis from our local German sausage maker. He carries
both the imported and, while he doesn't make his own anymore, has a very
good one made in Los Angeles. Hungarian is probably my favorite, but I also
like Cervelat and another salami that I don't remember the name of just now.
Not Thuringer. Hmmm, oh well, it will come to me eventually. Of course my
very, very favorite sausage is not a salami: landjaeger!

> Prosit!!!!

Slàinte!!!!

>
>> Chris wrote:
>>
>> > As for how long it's been there -- I usually shop before 7 a.m., and
>> > that's when the deli folks are just getting there and starting to slice
>> > things. They slice up a whole bunch of whatever's on sale and will move
>> > quickly.
>>
>>
>> For the cold cuts and cheeses, the deli folks always slice to order. I've
>> never seen them weigh out from a pile of something. It would be
>> questionable what you're getting if you didn't "see it with your own eyes."
>
'

When the average del item slipped past $8 a pound,
I stopped buying.


<rj>

In article >,
"Doug Kanter" > wrote:

> Time for a show of hands. Who likes their deli meat sliced so thin, you can
> read text through it, but it takes 10 minutes to separate enough of it to
> make a sandwich? Unless you're buying prosciutto to wrap around something,
> this seems ridiculous, but it seems to be what I get most of the time unless
> I tell the deli clerk otherwise. And, this is in 5 different locations of
> the same supermarket chain.
>
> What's with these people?

I don't know. I rarely buy deli meats, but when I do, I really don't
care how its sliced.

Stan Horwitz wrote:
> In article >,
> "Doug Kanter" > wrote:
>
> > Time for a show of hands. Who likes their deli meat sliced so thin, you can
> > read text through it, but it takes 10 minutes to separate enough of it to
> > make a sandwich? Unless you're buying prosciutto to wrap around something,
> > this seems ridiculous, but it seems to be what I get most of the time unless
> > I tell the deli clerk otherwise. And, this is in 5 different locations of
> > the same supermarket chain.
> >
> > What's with these people?
>
> I don't know. I rarely buy deli meats, but when I do, I really don't
> care how its sliced.

I don't think it much matters, not to a ham n' swiss with ketchup! hehe

Sheldon

"Victor Sack" > wrote in message
.. .
>
> Can you find really good smoked salmon in Sandy Eggo? If you can, get a
> bit unsliced and slice it yourself in slabs. It is a totally different
> experience, as both the taste and the texture seem to change to the
> better somehow.
>
> Bubba

Not that I have ever found! I have ordered Scottish smoked salmon (in chill
packs) several times in the past that was excellent. I understand that there
are decent suppliers of Pacific salmon in the Seattle area and Alaska, but I
haven't tried them.

Sandy Eggo isn't known as a salmon area, but we do actually have local
salmon. It was thought to be extinct, but some were found going up their
home river (creek) a few years ago for the first time in years. They, of
course, are totally protected.

Charlie

In article .com>,
"Sheldon" > wrote:

> Stan Horwitz wrote:
> > In article >,
> > "Doug Kanter" > wrote:
> >
> > > Time for a show of hands. Who likes their deli meat sliced so thin, you
> > > can
> > > read text through it, but it takes 10 minutes to separate enough of it to
> > > make a sandwich? Unless you're buying prosciutto to wrap around
> > > something,
> > > this seems ridiculous, but it seems to be what I get most of the time
> > > unless
> > > I tell the deli clerk otherwise. And, this is in 5 different locations of
> > > the same supermarket chain.
> > >
> > > What's with these people?
> >
> > I don't know. I rarely buy deli meats, but when I do, I really don't
> > care how its sliced.
>
> I don't think it much matters, not to a ham n' swiss with ketchup! hehe

Hah! I am not a fan of Swiss cheese at all, nor do I like ham that much
so I never order those two items at a deli unless its for a party. In
fact, Kosher salami is probably my favorite deli meat and I prefer to
eat it with yellow mustard. Salami's the only food I will eat with
mustard.

"Sheldon" > wrote in message
oups.com...
>
> Stan Horwitz wrote:
>> In article >,
>> "Doug Kanter" > wrote:
>>
>> > Time for a show of hands. Who likes their deli meat sliced so thin, you
>> > can
>> > read text through it, but it takes 10 minutes to separate enough of it
>> > to
>> > make a sandwich? Unless you're buying prosciutto to wrap around
>> > something,
>> > this seems ridiculous, but it seems to be what I get most of the time
>> > unless
>> > I tell the deli clerk otherwise. And, this is in 5 different locations
>> > of
>> > the same supermarket chain.
>> >
>> > What's with these people?
>>
>> I don't know. I rarely buy deli meats, but when I do, I really don't
>> care how its sliced.
>
> I don't think it much matters, not to a ham n' swiss with ketchup! hehe
>
> Sheldon
>

I thought most of the country was into ham on raisin bread with mayo, also
known as a "Billy Graham".