On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:

> Just got a boneless Kretchmar ham on sale too! Sliced for free too
> into "thick sandwich" slices about 3/16 inch thick. YUM!

There are people that fold (or roll) their lunchmeat and those that
don't. I take it you're the latter - the kind that just take it out
of the package and pile it flat on the bread. I'm the former. The
kind that neatly and methodically folds or rolls each piece so that
more air gets mixed in with each bite, making it tastier(*).

(*) OK, so I pulled that one out of my ass. I have no idea why I do
that, but it tastes better than piling it on flat with no airspace.

Sqwertz wrote:
> On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
>
>> Just got a boneless Kretchmar ham on sale too! Sliced for free too
>> into "thick sandwich" slices about 3/16 inch thick. YUM!
>
> There are people that fold (or roll) their lunchmeat and those that
> don't. I take it you're the latter - the kind that just take it out
> of the package and pile it flat on the bread. I'm the former. The
> kind that neatly and methodically folds or rolls each piece so that
> more air gets mixed in with each bite, making it tastier(*).
>
> (*) OK, so I pulled that one out of my ass. I have no idea why I do
> that, but it tastes better than piling it on flat with no airspace.

It does. And lots of cold cuts taste better when sliced very thin.

ancny

On May 14, 1:03*pm, "Nancy Young" > wrote:
> Sqwertz wrote:
> > On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
>
> >> Just got a boneless Kretchmar ham on sale too! Sliced for free too
> >> into "thick sandwich" slices about 3/16 inch thick. YUM!
>
> > There are people that fold (or roll) their lunchmeat and those that
> > don't. *I take it you're the latter - the kind that just take it out
> > of the package and pile it flat on the bread. *I'm the former. The
> > kind that neatly and methodically folds or rolls each piece so that
> > more air gets mixed in with each bite, making it tastier(*).
>
> > (*) OK, so I pulled that one out of my ass. I have no idea why I do
> > that, but it tastes better than piling it on flat with no airspace.
>
> It does. *And lots of cold cuts taste better when sliced very thin.

Bah! That's purely psychological!

You get plenty of surface area when you CHEW! Think about it!

John Kuthe...

l, not -l wrote:
>
> On 14-May-2010, Sqwertz > wrote:
>
>> The
>> kind that neatly and methodically folds or rolls each piece so that
>> more air gets mixed in with each bite, making it tastier(*).
>>
>> (*) OK, so I pulled that one out of my ass. I have no idea why I do
>> that, but it tastes better than piling it on flat with no airspace.
>
> I have always thought corned beef and pastrami better when thin slices are
> folded and served rather than a single, thick "slab". It seems that many
> foods are "tastier" when chopped or cut so that more surface is exposed;
> perhaps something similar is happening with rolled or folded lunch meats.


it's not taste, it's texture and "mouthfeel"

Sqwertz wrote:
>
> There are people that fold (or roll) their lunchmeat and those that
> don't. I take it you're the latter - the kind that just take it out
> of the package and pile it flat on the bread. I'm the former. The
> kind that neatly and methodically folds or rolls each piece so that
> more air gets mixed in with each bite, making it tastier(*).

I haven't bought lunchmeat since I was a college
student, but when I did, I didn't make sandwiches
with it. I'd roll it into a tight roll, then
cut it into thin shreds and use it in omelets.

I would beat a couple eggs with a little salt
and pepper, cook it until it the bottom set up
but the top was still runny, cover the center
with shredded cheese and then the lunchmeat
(usually ham), fold it over, after several
seconds, flip, and after several more seconds
plate. I counted it as a good omelet if there
was still a little runny egg among the melted
cheese.

Nowdays, if I ate one of those, I'd have to be
careful not to eat any other meat that day
otherwise I'd be in danger of gout.

On Fri, 14 May 2010 18:21:29 GMT, l, not -l wrote:

> On 14-May-2010, Sqwertz > wrote:
>
>> The
>> kind that neatly and methodically folds or rolls each piece so that
>> more air gets mixed in with each bite, making it tastier(*).
>>
>> (*) OK, so I pulled that one out of my ass. I have no idea why I do
>> that, but it tastes better than piling it on flat with no airspace.
>
> I have always thought corned beef and pastrami better when thin slices are
> folded and served rather than a single, thick "slab". It seems that many
> foods are "tastier" when chopped or cut so that more surface is exposed;
> perhaps something similar is happening with rolled or folded lunch meats.

i'm a flatlander, but yeah, thin slices are better.

your pal,
blake

On May 14, 10:11*am, Sqwertz > wrote:
> On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
> > Just got a boneless Kretchmar ham on sale too! Sliced for free too
> > into "thick sandwich" slices about 3/16 inch thick. YUM!
>
> There are people that fold (or roll) their lunchmeat and those that
> don't. *I take it you're the latter - the kind that just take it out
> of the package and pile it flat on the bread. *I'm the former. The
> kind that neatly and methodically folds or rolls each piece so that
> more air gets mixed in with each bite, making it tastier(*).
>
> (*) OK, so I pulled that one out of my ass. I have no idea why I do
> that, but it tastes better than piling it on flat with no airspace.

Pulling it out of your ass makes it taste better? Figgers....

On 2010-05-14 11:21:29 -0700, l, not -l said:

> I have always thought corned beef and pastrami better when thin slices are
> folded and served rather than a single, thick "slab". It seems that many
> foods are "tastier" when chopped or cut so that more surface is exposed;
> perhaps something similar is happening with rolled or folded lunch meats.

I agree. I think letting air get to it gives it more opportunity to
develop taste and flavor.

gtr wrote on Fri, 14 May 2010 12:48:19 -0700:

>> I have always thought corned beef and pastrami better when
>> thin slices are folded and served rather than a single, thick
>> "slab". It seems that many foods are "tastier" when chopped
>> or cut so that more surface is exposed; perhaps something
>> similar is happening with rolled or folded lunch meats.

>I agree. I think letting air get to it gives it more opportunity to
>develop taste and flavor.

A major consideration is ease of eating in, say, cramped airplanes. All
I'm willing to buy on planes is perhaps an exorbitantly priced beer. I
certainly find it easier to take bites without the sandwich falling
apart if the meat (be it roast beef, ham, turkey or chicken) is sliced
thinly. I seem to have bought or made a lot of sandwiches to eat on
Southwest lately :-) Incidentally, I have found that a roast beef
sandwich with steak sauce and sliced tomato on a piece of a baguette or
sourdough bread can be frozen the night before and is usually just right
for a late lunch.


--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

On May 14, 10:11*am, Sqwertz > wrote:
> On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
> > Just got a boneless Kretchmar ham on sale too! Sliced for free too
> > into "thick sandwich" slices about 3/16 inch thick. YUM!
>
> There are people that fold (or roll) their lunchmeat and those that
> don't. *I take it you're the latter - the kind that just take it out
> of the package and pile it flat on the bread. *I'm the former. The
> kind that neatly and methodically folds or rolls each piece so that
> more air gets mixed in with each bite, making it tastier(*).
>
> (*) OK, so I pulled that one out of my ass. I have no idea why I do
> that, but it tastes better than piling it on flat with no airspace.



At the restaurant we sliced our deli meats paper thin and piled them
on the sandwiches. The thinner the meats were
sliced the fluffier the pile could be. Made great deli sandwiches.
I concur that the more air and more surface the better.

On Fri, 14 May 2010 12:11:45 -0500, Sqwertz >
wrote:

>On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
>
>> Just got a boneless Kretchmar ham on sale too! Sliced for free too
>> into "thick sandwich" slices about 3/16 inch thick. YUM!
>
>There are people that fold (or roll) their lunchmeat and those that
>don't. I take it you're the latter - the kind that just take it out
>of the package and pile it flat on the bread. I'm the former. The
>kind that neatly and methodically folds or rolls each piece so that
>more air gets mixed in with each bite, making it tastier(*).
>
>(*) OK, so I pulled that one out of my ass. I have no idea why I do
>that.

You like the taste of your own ass, obviously.

On May 14, 1:16*pm, ImStillMags > wrote:
> On May 14, 10:11*am, Sqwertz > wrote:
>
> > On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
> > > Just got a boneless Kretchmar ham on sale too! Sliced for free too
> > > into "thick sandwich" slices about 3/16 inch thick. YUM!
>
> > There are people that fold (or roll) their lunchmeat and those that
> > don't. *I take it you're the latter - the kind that just take it out
> > of the package and pile it flat on the bread. *I'm the former. The
> > kind that neatly and methodically folds or rolls each piece so that
> > more air gets mixed in with each bite, making it tastier(*).
>
> > (*) OK, so I pulled that one out of my ass. I have no idea why I do
> > that, but it tastes better than piling it on flat with no airspace.
>
> At the restaurant we sliced our deli meats paper thin and piled them
> on the sandwiches. *The thinner the meats were
> sliced the fluffier the pile could be. * Made great deli sandwiches.
> I concur that the more air and more surface the better.

Plus, the customer thinks they are getting more meat than than they
really are.

On Fri, 14 May 2010 18:28:50 +0000 (UTC), tert in seattle
> wrote:

>l, not -l wrote:
>>
>> On 14-May-2010, Sqwertz > wrote:
>>
>>> The
>>> kind that neatly and methodically folds or rolls each piece so that
>>> more air gets mixed in with each bite, making it tastier(*).
>>>
>>> (*) OK, so I pulled that one out of my ass. I have no idea why I do
>>> that, but it tastes better than piling it on flat with no airspace.
>>
>> I have always thought corned beef and pastrami better when thin slices are
>> folded and served rather than a single, thick "slab". It seems that many
>> foods are "tastier" when chopped or cut so that more surface is exposed;
>> perhaps something similar is happening with rolled or folded lunch meats.
>
>
>it's not taste, it's texture and "mouthfeel"

Exactly... and there is an optimum thickness parameter for slicing
each kind of coldcut... typically the firmer/dryer/fiberous the
thinner.

"Sqwertz" > wrote in message
...
> On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
>
>> Just got a boneless Kretchmar ham on sale too! Sliced for free too
>> into "thick sandwich" slices about 3/16 inch thick. YUM!
>
> There are people that fold (or roll) their lunchmeat and those that
> don't. I take it you're the latter - the kind that just take it out
> of the package and pile it flat on the bread. I'm the former. The
> kind that neatly and methodically folds or rolls each piece so that
> more air gets mixed in with each bite, making it tastier(*).
>
> (*) OK, so I pulled that one out of my ass. I have no idea why I do
> that, but it tastes better than piling it on flat with no airspace.

I sort of ripple it so it isn't flat and it isn't rolled or folded.

On May 14, 1:28*pm, Chemo the Clown > wrote:
> On May 14, 1:16*pm, ImStillMags > wrote:
>
>
>
>
>
> > On May 14, 10:11*am, Sqwertz > wrote:
>
> > > On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
> > > > Just got a boneless Kretchmar ham on sale too! Sliced for free too
> > > > into "thick sandwich" slices about 3/16 inch thick. YUM!
>
> > > There are people that fold (or roll) their lunchmeat and those that
> > > don't. *I take it you're the latter - the kind that just take it out
> > > of the package and pile it flat on the bread. *I'm the former. The
> > > kind that neatly and methodically folds or rolls each piece so that
> > > more air gets mixed in with each bite, making it tastier(*).
>
> > > (*) OK, so I pulled that one out of my ass. I have no idea why I do
> > > that, but it tastes better than piling it on flat with no airspace.
>
> > At the restaurant we sliced our deli meats paper thin and piled them
> > on the sandwiches. *The thinner the meats were
> > sliced the fluffier the pile could be. * Made great deli sandwiches.
> > I concur that the more air and more surface the better.
>
> Plus, the customer thinks they are getting more meat than than they
> really are.- Hide quoted text -
>
> - Show quoted text -

Not true, the ounces weight of each sandwich is precise and posted.

On Fri, 14 May 2010 13:16:01 -0700 (PDT), ImStillMags
> wrote:

>On May 14, 10:11*am, Sqwertz > wrote:
>> On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
>> > Just got a boneless Kretchmar ham on sale too! Sliced for free too
>> > into "thick sandwich" slices about 3/16 inch thick. YUM!
>>
>> There are people that fold (or roll) their lunchmeat and those that
>> don't. *I take it you're the latter - the kind that just take it out
>> of the package and pile it flat on the bread. *I'm the former. The
>> kind that neatly and methodically folds or rolls each piece so that
>> more air gets mixed in with each bite, making it tastier(*).
>>
>> (*) OK, so I pulled that one out of my ass. I have no idea why I do
>> that, but it tastes better than piling it on flat with no airspace.
>
>
>
>At the restaurant we sliced our deli meats paper thin and piled them
>on the sandwiches. The thinner the meats were
>sliced the fluffier the pile could be.

Crappy eateries do that so less looks like more.

On Fri, 14 May 2010 14:03:30 -0400, Nancy Young wrote:

> It does. And lots of cold cuts taste better when sliced very thin.

That's another good point that goes along with my
"airspace" theory :-)

-sw

On Fri, 14 May 2010 11:15:21 -0700 (PDT), John Kuthe wrote:

> On May 14, 1:03*pm, "Nancy Young" > wrote:
>> Sqwertz wrote:
>>> On Fri, 14 May 2010 08:27:21 -0700 (PDT), John Kuthe wrote:
>>
>>>> Just got a boneless Kretchmar ham on sale too! Sliced for free too
>>>> into "thick sandwich" slices about 3/16 inch thick. YUM!
>>
>>> There are people that fold (or roll) their lunchmeat and those that
>>> don't. *I take it you're the latter - the kind that just take it out
>>> of the package and pile it flat on the bread. *I'm the former. The
>>> kind that neatly and methodically folds or rolls each piece so that
>>> more air gets mixed in with each bite, making it tastier(*).
>>
>>> (*) OK, so I pulled that one out of my ass. I have no idea why I do
>>> that, but it tastes better than piling it on flat with no airspace.
>>
>> It does. *And lots of cold cuts taste better when sliced very thin.
>
> Bah! That's purely psychological!
>
> You get plenty of surface area when you CHEW! Think about it!

Surface area, but not air.

Many people insist on eating their lunchmeat right after it's
sliced. Many delis make sandwiches this way. Except for Jersey
Mike's and Jersey Joe's, they're all very Italian.

-sw

On Fri, 14 May 2010 18:28:50 +0000 (UTC), tert in seattle wrote:

> it's not taste, it's texture and "mouthfeel"

Texture, mouthfeel, and smell are all a subset of Taste.

Jellyfish, anyone?

-sw

On Fri, 14 May 2010 16:46:28 -0400, brooklyn1 wrote:

> Exactly... and there is an optimum thickness parameter for slicing
> each kind of coldcut... typically the firmer/dryer/fiberous the
> thinner.

That's not it at all. When the last time you had a 1/2" slab in
your prime rib french dip?

-sw

On Fri, 14 May 2010 16:09:13 -0400, James Silverton wrote:

> A major consideration is ease of eating in, say, cramped airplanes. All
> I'm willing to buy on planes is perhaps an exorbitantly priced beer. I
> certainly find it easier to take bites without the sandwich falling
> apart if the meat (be it roast beef, ham, turkey or chicken) is sliced
> thinly. I seem to have bought or made a lot of sandwiches to eat on
> Southwest lately :-) Incidentally, I have found that a roast beef
> sandwich with steak sauce and sliced tomato on a piece of a baguette or
> sourdough bread can be frozen the night before and is usually just right
> for a late lunch.

Sound like you need to get a better "bite" with those new dentures.

-sw

On Fri, 14 May 2010 17:55:09 -0400, Cheryl wrote:

> I sort of ripple it so it isn't flat and it isn't rolled or folded.

Next up: potatoes - flat or ruffled? Waffle cut or shoestring?

:-)

-sw

Nancy Young wrote:
> Sqwertz wrote:

>> (*) OK, so I pulled that one out of my ass. I have no idea why I do
>> that, but it tastes better than piling it on flat with no airspace.
>
> It does. And lots of cold cuts taste better when sliced very thin.
>
> ancny

and not ice cold either.

On May 14, 8:22*pm, Goomba > wrote:
> Nancy Young wrote:
> > Sqwertz wrote:
> >> (*) OK, so I pulled that one out of my ass. I have no idea why I do
> >> that, but it tastes better than piling it on flat with no airspace.
>
> > It does. *And lots of cold cuts taste better when sliced very thin.
>
> > ancny
>
> and not ice cold either.

That's why purveyors of water-beer like Budweiser say to drink their
product "ice-cold", to cut down on the flavor which is patently nasty!

John Kuthe...

On Fri, 14 May 2010 19:40:32 -0500, Sqwertz wrote:

> On Fri, 14 May 2010 18:28:50 +0000 (UTC), tert in seattle wrote:
>
>> it's not taste, it's texture and "mouthfeel"
>
> Texture, mouthfeel, and smell are all a subset of Taste.
>
> Jellyfish, anyone?

My culinary school days are a little hazy.

It's:

Flavor = Smell + Taste + Mouthfeel

Mouthfeel is considered the same as texture, but I've always kinda
separated the two. Butter and Margarine have two different
mouthfeels, but the same texture.

-=sw
-sw