On Wed, 22 Apr 2015 08:17:14 -0400, William > wrote:

> On Wed, 22 Apr 2015 05:33:37 +0000 (UTC), "Danny D."
> > wrote:
>
> >At a deli, they use a special meat slicer, but, is there something
> >affordable we can use at home to slice luncheon meat thinly?
> > https://c1.staticflickr.com/9/8816/1...bf58106a_c.jpg
> >
> >I have my sister and her kids staying with me for a few months (don't
> >ask), and we pack them a lunch every school day, so I picked up big hunks
> >of Costco ham, turkey, and cheese, figuring I'd slice it up for the kids
> >to make sandwiches.
> > https://c4.staticflickr.com/8/7700/1...64c263f4_c.jpg
> >
> >But I can't manually knife the stuff as thinly as they do with the
> >professional rotating blade meat slicers at the supermarket.
> >
> >Is there a shop tool that's common that we can use to slice this meat up
> >thinly? Or do I have to buy an expensive meat slicer (which is probably
> >too expensive to be worthwhile)?
> >
> >Anyone slice their own luncheon meat thinly at home?
> >What tool do you use?
>
> Why not just buy sliced meat?

It's obviously too easy for what he claims will be a temporary
situation.

> How much meat will you have to slice to justify $1,500 for a small Hobart slicer?

Apparently it doesn't matter. Logic is not part of his plan. He has
money he wants to spend and time he wants to waste.

> Do you ever see Deli's using
> the $50 slicers? Shop tools are not generally designed to be FDA
> Approved and meet sanitation standards for processing food. Have you
> ever seen what happens at your grocer's meat department after the
> Butcher's are done with work for the day? Is your kitchen set up to
> properly sanitize the equipment after you're done slicing?
>
It sounded like he planned to be slicing food in his shop, so
sanitation be damned.


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sf