"amanda" > wrote in message
oups.com...
>
> Peter Aitken wrote:

>>
>> A sharp chef's knife and some elbow grease. Thin slices are easier if you
>> partially freeze the meat first.
>
> I have hard enough time touching cold stuff out of the refrigerator.
> Pure misery for my hands.
>
> I'll just use ground meat, i.e stick to my original plan of getting a
> meat grinder. I'd better decide today which one to buy and get it.
>
>
>

How about wearing a wool glove with a rubber/latex medical glove over it?

--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm