Steve wrote:

> On Wed, 22 Apr 2015 12:10:55 -0400, Brooklyn1 wrote:
>
> > Sqwertz wrote:
> >>Danny D. wrote:
> >>
> >>> If I simply buy a $2,000 meat slicer, I'm sure I'll be happy with it; but,
> >>> to get one for less than a hundred will take the advice of others who have
> >>> actual experience in the lower end models.
> >>>
> >>> Questions will arise such as blade material and type, diameter, motor power,
> >>> etc., that I don't even know to ask yet.
> >>
> >>If you just want ham slices, use a knife.
> >>
> >>But if you want serious feedback which you won't get here on Usenet
> >>RFC, try the Facebook group:
> >
> > Bullshit, they're the know nothings who couldn't make it here who were
> > too embarrased to demonstrate their ineptitude.
> >
> >>https://www.facebook.com/groups/thesaltcuredpig/
> >>
> >>I've always wanted a commercial meat slicer.
> >
> > Which proves you have no business in a kitchen.
> >
> > Why? They're expensive, very expensive for a true commercial machine
> > (well over a grand), take up a lot of space, very heavy to move, and a
> > bitch to clean... plus for anyone who is a klutz with a knife who
> > can't slice bologna by hand it would be far too dangerous to be using
> > a motorized meat slicer... many deli clerks are missing finger tips.
> > But there are simple tricks for slicing deli at home; a sharp knife is
> > essential, much safer/controlable than a dull knife... and for home
> > slicing, fancy not being too important, first slice the hunk of
> > bologna in half longitudinally, creating a flat for steadiness helps a
> > lot plus slicing through less depth makes it far easier to control
> > thickness... can do the same with a canned ham or roast beef, start by
> > slicing in half to create a flat and shorten the slicing depth by
> > half... who gives a ratz b-hind if you build a sandwich with half
> > slices of salami... you'll not see or taste any difference... and
> > eventually you'll gain skill so won't require the training wheels
> > technique, you'll be able to slice full sized thin, even slices of
> > even 8" diameter mortadela. Personally I have no use or need for a
> > slicing machine at home, in fact I wouldn't want one for free... they
> > are a BITCH to clean. Also, when one cooks a large roast beef for
> > entertaining nine times out of ten the butcher at the store where you
> > purchased it will have it machine sliced for free... always a good
> > idea to introduce oneself to the store's meat department staff...
> > custom ordering larger roasts than one typically finds in the display
> > ensures better quality cuts, and not something that was cut and
> > wrapped the day before. None of yoose douchebags need a slicing
> > machine, yoose ALL need a decent sized electric meat grinder.
> > Yesterday morning I bought a gorgeous ten pound top round roast, soon
> > as I got home I sliced it into two 5 lb roasts, froze one and ground
> > the other, great 12 oz burgers for dinner, on kaiser rolls... got four
> > more 12 oz burgers in the freezer.
>
> You are the master of prattle. Go Shelly!


But why *would* you need a professional meat slicer for *one* person Steve...or are you also having Om over to dine a lot...???


--
Best
Greg