On Sat, 10 Jun 2017 04:40:57 -0700 (PDT), Cindy Hamilton
> wrote:

>On Friday, June 9, 2017 at 5:22:35 PM UTC-4, Bruce wrote:
>> On Fri, 9 Jun 2017 10:41:28 -0400, Dave Smith
>> > wrote:
>>
>> >On 2017-06-09 10:06 AM, KenK wrote:
>> >> How can I freeze sloces of lunch meat so that one or two can be easily
>> >> separated to make a sandwich? I tried freezer paper but they adhere to it
>> >> very strongly. Parchment paper? Aluminum foil? Something else?
>> >>
>> >> Suggestions welcome.
>> >>
>> >
>> >Freezing can affect the texture of lunch meats. Why not just buy it is
>> >smaller amounts and not have to worry about keeping it for extended
>> >periods.
>>
>> Besides, what kind of animal is a lunch? Do you mean lynx?
>
>When Americans say "lunch meat" they mean (loosely) what is known
>elsewhere as charcuterie, although it demeans that term to use it
>to describe the cheap crap that is available in any American
>gas station convenience store.
>
>Ham, sausage, all made the cheapest way from the cheapest ingredients.
>It can also include meats like chicken and beef that are brined to
>within an inch of their lives, but not enough to actually be cured.
>
>That said, there's a sandwich shop near here that features a
>"lunch meat sub" which I order from time to time. It's a hit
>of nostalgia for me.
>
>Cindy Hamiltont

I've never seen the term "Lunch Meat" used in NY, here it's "Cold
Cuts" or "Deli Meats".