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.

TIA

--
I love a good meal! That's why I don't cook.

On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
>
> TIA
>
>
I think parchment paper would be a good choice. I wonder how
waxed paper would work?

On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
>
> TIA
>
> --
> I love a good meal! That's why I don't cook.

Good luck wit DAT!!! ;-)

I buy whole hams sliced, then portion out the slices 4 or more per ham, wrap in al foil and freeze them! Then I thaw them out and keep them in a Ziploc bag in the fridge to use them

John Kuthe...

On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
> wrote:

>On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
>>
>> TIA
>>
>>
>I think parchment paper would be a good choice. I wonder how
>waxed paper would work?

No wax paper. It will absorb the moisture from the lunch meat and
freeze/stuck. I think parchment is probably best,
How about you freeze a couple days worth of lunch meat together in,
say, a small zip bag then at the beginning of the week put the package
into the fridge overnight. That way you would have a couple of days
or a week worth of sandwich meat that would separate easily.
Janet US

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.

U.S Janet B wrote:
> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
> wrote:
>
>>On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
>>>
>>> TIA
>>>
>>>
>>I think parchment paper would be a good choice. I wonder how
>>waxed paper would work?
>
> No wax paper. It will absorb the moisture from the lunch meat and
> freeze/stuck. I think parchment is probably best,
> How about you freeze a couple days worth of lunch meat together in,
> say, a small zip bag then at the beginning of the week put the package
> into the fridge overnight. That way you would have a couple of days
> or a week worth of sandwich meat that would separate easily.
> Janet US

parchment might stick too -- I'll freeze hamburger patties and need to
put two sheets of parchment between them otherwise they'll all freeze
together in a big block

I still need to nuke a patty briefly in order to peel the parchment off
without ripping it -- also helps to make the patties nice and flat

On Fri, 9 Jun 2017 15:32:16 +0000 (UTC), tert in seattle
> wrote:

>U.S Janet B wrote:
>> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
> wrote:
>>
>>>On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
>>>>
>>>> TIA
>>>>
>>>>
>>>I think parchment paper would be a good choice. I wonder how
>>>waxed paper would work?
>>
>> No wax paper. It will absorb the moisture from the lunch meat and
>> freeze/stuck. I think parchment is probably best,
>> How about you freeze a couple days worth of lunch meat together in,
>> say, a small zip bag then at the beginning of the week put the package
>> into the fridge overnight. That way you would have a couple of days
>> or a week worth of sandwich meat that would separate easily.
>> Janet US
>
>parchment might stick too -- I'll freeze hamburger patties and need to
>put two sheets of parchment between them otherwise they'll all freeze
>together in a big block
>
>I still need to nuke a patty briefly in order to peel the parchment off
>without ripping it -- also helps to make the patties nice and flat

You're right. I forgot. Pieces of meat do need to have their own
parchment on each surface so that everything won't freeze together in
a block.
Janet US

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.

that's a bummer. Buying lunch meat in the package is way cheaper than
buying by the slice at the deli counter.
Janet US

On 2017-06-09 11:53 AM, U.S. Janet B. 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.
>
> that's a bummer. Buying lunch meat in the package is way cheaper than
> buying by the slice at the deli counter.
>

That depends on where you shop. There is a deli butcher about 2.5 miles
down the road from me and it is way cheaper for me to get cold cuts
there than to go to the grocery store deli department or by they
package. I was once too pressed for time to get to the butcher because
I had come from another direction. I stopped and got a four ounce pack
of ham that was more than I would have paid for a half pound at the
butcher.

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.

Would help to know which type of lunch meat but no matter... do what
the delis do... buy a large chunk/chub, wrap in plastic wrap and keep
in the fridge, can keep a month or more... some like hard salamis will
keep a year or more. Then slice off what you need as needed. Tell
the deli to not peel off the plastic film, would be good if you can
buy a one, two, three pound end piece.... most delis will be happy to
accommodate.
Freezing lunch meat ruins it due to the high salt content. Pre
slicing is not a good idea either, all that surface area greatly
shortens the shelf life, even frozen because home freezers aren't cold
enough for freezing salty lunch meats... if freezing lunch meats was
such a grand idea don't you think delis would do it...

U.S. Janet B. > wrote in
:

> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
> > wrote:
>
>>On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
>>>
>>> TIA
>>>
>>>
>>I think parchment paper would be a good choice. I wonder how
>>waxed paper would work?
>
> No wax paper. It will absorb the moisture from the lunch meat and
> freeze/stuck. I think parchment is probably best,
> How about you freeze a couple days worth of lunch meat together in,
> say, a small zip bag then at the beginning of the week put the package
> into the fridge overnight. That way you would have a couple of days
> or a week worth of sandwich meat that would separate easily.
> Janet US

Hey! That's a great idea! I think I may just try that. Only problem is
planning ahead, which I'm not good at. Maybe just two days at a time.



--
I love a good meal! That's why I don't cook.

Dave Smith > wrote in
:

> 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.
>

Unfortunately, I already have a big package, the only size with exactly
what I wanted. In the future...


--
I love a good meal! That's why I don't cook.

KenK wrote in rec.food.cooking:

>
> 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.
>
> TIA

Wax paper would be my first choice to try. For me, we instead portion
it out in ziplock baggies in the amounts used for 3-4 days, freeze, and
defrost in the fridge so it is separatable easily.

Thats one of my simple adaptions to back issues that make me bulk shop
every 6 weeks or so vice more often. I'll get 4-5 lbs of good deli
sliced meats and portion them then freeze. Things I do not think I
will use within 2 months get vacuum sealed.

--

KenK wrote in rec.food.cooking:

> U.S. Janet B. > wrote in
> :
>
> > On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
> > > wrote:
> >
> > > On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
> >>>
> >>> TIA
> >>>
> >>>
> > > I think parchment paper would be a good choice. I wonder how
> > > waxed paper would work?
> >
> > No wax paper. It will absorb the moisture from the lunch meat and
> > freeze/stuck. I think parchment is probably best,
> > How about you freeze a couple days worth of lunch meat together in,
> > say, a small zip bag then at the beginning of the week put the
> > package into the fridge overnight. That way you would have a
> > couple of days or a week worth of sandwich meat that would separate
> > easily. Janet US
>
> Hey! That's a great idea! I think I may just try that. Only problem
> is planning ahead, which I'm not good at. Maybe just two days at a
> time.

That works. If you think about it, it stays fine for a week in the
regular fridge section so plotting what you think you will want for 2-3
days defrosted in the fridge, is a safe bet. If you do not want that
much, it will last. When down to the last slice, defrost another
mini-packet. No need to separate then. Defrost in the fridge and it
will separate naturally.


--

On Friday, June 9, 2017 at 9:24:23 AM UTC-5, U.S. Janet B. wrote:
>
> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
> > wrote:
>
> >I think parchment paper would be a good choice. I wonder how
> >waxed paper would work?
>
> No wax paper. It will absorb the moisture from the lunch meat and
> freeze/stuck. I think parchment is probably best,
>
> Janet US
>
>
Oh ok, I did not know that about wax paper. I don't have any
on hand and was just thinking it would be 'slick.'

Dave Smith wrote in rec.food.cooking:

> 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.

I am not sure of KenK's issues but for me, that would mean going to the
store more often. While I do not have the travel to the nearest big
store that some here have so a gas price issue, the most efficient mode
for my back issues is a big trip every 6 weeks or so, then small short
ones between for the random fresh veggies and fruits that do not last
that long.

Frequency of shopping may be related?
Carol


--

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?

On Fri, 9 Jun 2017 13:30:19 -0700 (PDT), "
> wrote:

>On Friday, June 9, 2017 at 9:24:23 AM UTC-5, U.S. Janet B. wrote:
>>
>> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
>> > wrote:
>>
>> >I think parchment paper would be a good choice. I wonder how
>> >waxed paper would work?
>>
>> No wax paper. It will absorb the moisture from the lunch meat and
>> freeze/stuck. I think parchment is probably best,
>>
>> Janet US
>>
>>
>Oh ok, I did not know that about wax paper. I don't have any
>on hand and was just thinking it would be 'slick.'

that's a live and learn or BTDT. I made a bunch of hamburger patties
and had a heck of a time picking pieces of waxed paper out.
Janet US

On Fri, 9 Jun 2017 22:42:01 GMT, "l not -l" > wrote:

>
>On 9-Jun-2017, 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?
>
>It dependson point of view; you could be lunch meat to a lynx.

John Kuthe wrote:
> On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
>>
>> TIA
>>
>> --
>> I love a good meal! That's why I don't cook.
> Good luck wit DAT!!! ;-)
>
> I buy whole hams sliced, then portion out the slices 4 or more per ham, wrap in al foil and freeze them! Then I thaw them out and keep them in a Ziploc bag in the fridge to use them
>
> John Kuthe...



Is that Chinese ham???

On Fri, 9 Jun 2017 21:20:35 -0500, Sqwertz >
wrote:

>On Fri, 09 Jun 2017 16:46:14 -0600, U.S. Janet B. wrote:
>
>> On Fri, 9 Jun 2017 13:30:19 -0700 (PDT), "
>> > wrote:
>>
>>>On Friday, June 9, 2017 at 9:24:23 AM UTC-5, U.S. Janet B. wrote:
>>>>
>>>> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
>>>> > wrote:
>>>>
>>>> >I think parchment paper would be a good choice. I wonder how
>>>> >waxed paper would work?
>>>>
>>>> No wax paper. It will absorb the moisture from the lunch meat and
>>>> freeze/stuck. I think parchment is probably best,
>>>>
>>>Oh ok, I did not know that about wax paper. I don't have any
>>>on hand and was just thinking it would be 'slick.'
>>
>> that's a live and learn or BTDT. I made a bunch of hamburger patties
>> and had a heck of a time picking pieces of waxed paper out.
>
>That's another thing I IQF is hamburger patties. Then into a ziplock
>bag.
>
>-sw

IQF?
Janet US

On Fri, 09 Jun 2017 20:47:55 -0600, U.S. Janet B. >
wrote:

>On Fri, 9 Jun 2017 21:20:35 -0500, Sqwertz >
>wrote:
>
>>On Fri, 09 Jun 2017 16:46:14 -0600, U.S. Janet B. wrote:
>>
>>> On Fri, 9 Jun 2017 13:30:19 -0700 (PDT), "
>>> > wrote:
>>>
>>>>On Friday, June 9, 2017 at 9:24:23 AM UTC-5, U.S. Janet B. wrote:
>>>>>
>>>>> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
>>>>> > wrote:
>>>>>
>>>>> >I think parchment paper would be a good choice. I wonder how
>>>>> >waxed paper would work?
>>>>>
>>>>> No wax paper. It will absorb the moisture from the lunch meat and
>>>>> freeze/stuck. I think parchment is probably best,
>>>>>
>>>>Oh ok, I did not know that about wax paper. I don't have any
>>>>on hand and was just thinking it would be 'slick.'
>>>
>>> that's a live and learn or BTDT. I made a bunch of hamburger patties
>>> and had a heck of a time picking pieces of waxed paper out.
>>
>>That's another thing I IQF is hamburger patties. Then into a ziplock
>>bag.
>>
>>-sw
>
>IQF?

Individual Quick Freezing.

On Fri, 9 Jun 2017 22:24:41 -0500, Sqwertz >
wrote:

>On Fri, 09 Jun 2017 20:47:55 -0600, U.S. Janet B. wrote:
>
>> On Fri, 9 Jun 2017 21:20:35 -0500, Sqwertz >
>> wrote:
>>
>>>> that's a live and learn or BTDT. I made a bunch of hamburger patties
>>>> and had a heck of a time picking pieces of waxed paper out.
>>>
>>>That's another thing I IQF is hamburger patties. Then into a ziplock
>>>bag.
>>
>> IQF?
>
>"Individually Quick Frozen" (a frozen food industry packaging term).
>Freeze on a cookie sheet, then into a ziplock bag. That way they
>don't stick together.
>
>-sw

No freezer burn? Wondering about no close contact to individual pieces
with protective covering
Janet US

"KenK" > wrote in message
...
>
> 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.
>
> TIA

I haven't tried it with meat but I used wax paper when I froze things like
muffins or bread slices.

"cshenk" > wrote in message
...
> Dave Smith wrote in rec.food.cooking:
>
>> 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.
>
> I am not sure of KenK's issues but for me, that would mean going to the
> store more often. While I do not have the travel to the nearest big
> store that some here have so a gas price issue, the most efficient mode
> for my back issues is a big trip every 6 weeks or so, then small short
> ones between for the random fresh veggies and fruits that do not last
> that long.
>
> Frequency of shopping may be related?
> Carol

My dad always froze his. He froze bread too. I don't like the texture of
either once frozen. He never seemed to notice a difference.

On Friday, June 9, 2017 at 9:24:23 AM UTC-5, U.S. Janet B. wrote:
> On Fri, 9 Jun 2017 07:12:23 -0700 (PDT), "
> > wrote:
>
> >On Friday, June 9, 2017 at 9:06:24 AM UTC-5, 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.
> >>
> >> TIA
> >>
> >>
> >I think parchment paper would be a good choice. I wonder how
> >waxed paper would work?
>
> No wax paper. It will absorb the moisture from the lunch meat and
> freeze/stuck. I think parchment is probably best,
> How about you freeze a couple days worth of lunch meat together in,
> say, a small zip bag then at the beginning of the week put the package
> into the fridge overnight. That way you would have a couple of days
> or a week worth of sandwich meat that would separate easily.
> Janet US

I'd think plastic wrap might resist getting freeze-stuck-on better than most things.

John Kuthe...

On Friday, June 9, 2017 at 9:40:45 AM UTC-5, 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.

I freeze my ham, and it's cool because then I thaw them out water comes out of the ham! Concentrating the yummy hammy flavor! Yay! :-)


John Kuthe...

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 Hamilton

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:
>>
>> >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.

For some reason, lunch meat reminds me of canned meat. In those old
fashioned cans that you open with a "key" that you roll the lid of the
can onto. But I guess it's more like sliced meat that you put on
bread. Although charcuterie's also an entree.

On 6/10/2017 7:40 AM, Cindy Hamilton wrote:
> On Friday, June 9, 2017 at 5:22:35 PM UTC-4, Bruce wrote:

>> 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.

I buy store roasted turkey breast, low salt ham, sometimes roast
beef. The one thing I can't do at home is slice it thin the
way the store can.

Where I'm from it's called cold cuts.

I actually had an Italian sub yesterday. Ham, provolone,
salami. Lettuce tomato red wine vinegar olive oil goes without
saying. But I did anyway.

nancy

On 6/10/2017 2:25 AM, John Kuthe wrote:

>> No wax paper. It will absorb the moisture from the lunch meat and
>> freeze/stuck. I think parchment is probably best,
>> How about you freeze a couple days worth of lunch meat together in,
>> say, a small zip bag then at the beginning of the week put the package
>> into the fridge overnight. That way you would have a couple of days
>> or a week worth of sandwich meat that would separate easily.
>> Janet US
>
> I'd think plastic wrap might resist getting freeze-stuck-on better than most things.
>
> John Kuthe...
>

I use it for steaks and chops when I freeze them and it works well.
Seems like a lot of work for lunch meat though but probably could work.

For the use here, I'd lay a serving of the meat on a piece of wrap and
then fold it over top of it, repeat. Then you can use the IQF method to
freeze and then bag. It will be well protected and easy to remove a
serving.

Sqwertz wrote:
>U.S. Janet B. wrote:
>>itsjoannotjoann wrote:
>>>U.S. Janet B. wrote:
>>>>itsjoannotjoann wrote:
>>>>
>>>> >I think parchment paper would be a good choice. I wonder how
>>>> >waxed paper would work?
>>>>
>>>> No wax paper. It will absorb the moisture from the lunch meat and
>>>> freeze/stuck. I think parchment is probably best,
>>>>
>>>Oh ok, I did not know that about wax paper. I don't have any
>>>on hand and was just thinking it would be 'slick.'
>>
>> that's a live and learn or BTDT. I made a bunch of hamburger patties
>> and had a heck of a time picking pieces of waxed paper out.
>
>That's another thing I IQF is hamburger patties. Then into a ziplock
>bag.

I use waxed paper between burger patties all the time... two squares
per patty, one on each side, they never stick and no need to thaw to
separate. Waxed paper squares for burgers can be purchsed but the
amounts are too large for me so I make my own as needed.
I never buy preground mystery meat:
http://i65.tinypic.com/10dbnfl.jpg
http://i67.tinypic.com/16lb7mw.jpg
http://i68.tinypic.com/2rxbtyh.jpg
http://i63.tinypic.com/2898nwp.jpg
However burgers are not luncheon meat... burgers freeze well, luncheon
meat does NOT! There's no reason to freeze luncheon meat, simply buy
a chunk and store in the fridge same as delis... then slice what you
need, same as delis. NO PAPER. . . NO FREEZING. . . . NONE!!!

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".

On Sat, 10 Jun 2017 11:51:20 -0400, wrote:

>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".

But you understand the term just as I understand what you mean by deli
meats. There are regional names for many things in the U.S.

On Saturday, June 10, 2017 at 11:51:25 AM UTC-4, Sheldon wrote:
> 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".

I wasn't able to find out what regions use "lunch meat". In my
experience, people use "lunch meat" to talk about boiled ham,
bologna derivatives like olive loaf, and perhaps hard salami.

Its use is probably waning as us oldtimers die off.

Wikipedia notes that in Commonwealth countries, "luncheon meat"
is mechanically reclaimed meat and offal. Yuck.

Cindy Hamilton

> wrote in message
...

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


But we all know what you're talking about, just like some people say soda,
pop, etc., for soft drinks. Everyone knows what they mean, at least I would
hope so when speaking in context. If not, they've probably been
eating/drinking too many chemicals.

Cheri

"Cindy Hamilton" > wrote in message
news:3fceee2a-0b03-44b6-8657-

> I wasn't able to find out what regions use "lunch meat". In my
> experience, people use "lunch meat" to talk about boiled ham,
> bologna derivatives like olive loaf, and perhaps hard salami.
>
> Its use is probably waning as us oldtimers die off.
>
> Wikipedia notes that in Commonwealth countries, "luncheon meat"
> is mechanically reclaimed meat and offal. Yuck.
>
> Cindy Hamilton


I've never heard it called anything but lunch meat, but it's true...I'm
dying off. LOL

Cheri

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 Hamilton

All of the following are classified as 'lunch meat' aka cold cuts,
deli meats, sandwich meat, etc. Your definition is unfair. I will
bow to your knowledge of what is available at the gas station.

Bresaola
Chicken breast
Chicken loaf (also known as chicken roll)
Corned beef
Cotechino
Dutch Loaf

Ham
Baked
Boiled
Chipped
chopped
Cooked
Éisleker
Jamón: serrano or ibérico
Prosciutto
Smoked

Head cheese Salceson

Meatloaf Ham & cheese loaf
Olive loaf
Pepper loaf
Pimento loaf
Spiced luncheon loaf
Veal loaf

Mortadella
Pork roll
Roast beef
Roast pork

Mortadella, a common deli meat that originated in ItalySalami Alpino
Capicola
Finocchiona
Italian-style
Jewish-style
Pepperoni
Soppressata

Sausages Bierwurst or beerwurst
Blood tongue (Zungenwurst)
Bologna, Polony Lebanon

Braunschweiger Brühwurst
Mettwurst

Chorizo
Devon
Gelbwurst
Jagdwurst
Krakowska (Kraków-style pork sausage)
Kabanos
Mysliwska
Weisswurst
Liverwurst
Prasky
Saucisson sec (dry, maturing, salty, savoury-tasting French salami)
Summer sausage
Thuringian sausage
Teewurst

Smoked meat Montreal-style smoked meat
Pastrami

Tongue
Turkey breast

Janet US

Nancy Young wrote:
>
>I buy store roasted turkey breast, low salt ham, sometimes roast
>beef. The one thing I can't do at home is slice it thin the
>way the store can.

You can slice just as thin with a sharp knife (a carbon steel chefs
knife is best) and if it's a large diameter first slice
longitudinally, lay the flat on a cutting board for stability and
slice semicircles, matters not for a sandwhich.

>Where I'm from it's called cold cuts.

Cold Cuts in NY too. The only area where I've heard Lunch meat is the
mid-west.

>I actually had an Italian sub yesterday. Ham, provolone,
>salami. Lettuce tomato red wine vinegar olive oil goes without
>saying. But I did anyway.
>
>nancy

In NY that would be an Italian Hero sandwhich... what kind of
salami... I'd choose Genoa... Di Luso:
http://www.hormelfoodservice.com/pro...l-casing-4-pc/

On Sat, 10 Jun 2017 16:36:20 GMT, Wayne Boatwright
> wrote:

>On Sat 10 Jun 2017 09:19:43a, U.S. Janet B. told us...
>
>> 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 Hamilton
>>
>> All of the following are classified as 'lunch meat' aka cold cuts,
>> deli meats, sandwich meat, etc. Your definition is unfair. I
>> will bow to your knowledge of what is available at the gas
>> station.
>>
>> Bresaola
>> Chicken breast
>> Chicken loaf (also known as chicken roll)
>> Corned beef
>> Cotechino
>> Dutch Loaf
>>
>> Ham
>> Baked
>> Boiled
>> Chipped
>> chopped
>> Cooked
>> Éisleker
>> Jamón: serrano or ibérico
>> Prosciutto
>> Smoked
>>
>> Head cheese Salceson
>>
>> Meatloaf Ham & cheese loaf
>> Olive loaf
>> Pepper loaf
>> Pimento loaf
>> Spiced luncheon loaf
>> Veal loaf
>>
>> Mortadella
>> Pork roll
>> Roast beef
>> Roast pork
>>
>> Mortadella, a common deli meat that originated in ItalySalami
>> Alpino Capicola
>> Finocchiona
>> Italian-style
>> Jewish-style
>> Pepperoni
>> Soppressata
>>
>> Sausages Bierwurst or beerwurst
>> Blood tongue (Zungenwurst)
>> Bologna, Polony Lebanon
>>
>> Braunschweiger Brühwurst
>> Mettwurst
>>
>> Chorizo
>> Devon
>> Gelbwurst
>> Jagdwurst
>> Krakowska (Kraków-style pork sausage)
>> Kabanos
>> Mysliwska
>> Weisswurst
>> Liverwurst
>> Prasky
>> Saucisson sec (dry, maturing, salty, savoury-tasting French
>> salami) Summer sausage
>> Thuringian sausage
>> Teewurst
>>
>> Smoked meat Montreal-style smoked meat
>> Pastrami
>>
>> Tongue
>> Turkey breast
>>
>> Janet US
>>
>>
>
>Yes, there certainly are a lot of them. What a nice list you made,
>and good to keep for reference.

Thank Wiki. I think maybe the term was lunch meat where I grew up but
we had ring bologna, sticks of summer sausage, braunschweiger,
liverwurst and all kinds of blocks of cheese (direct from the butcher
or the cheese factory). Even though Oscar Meyer was headquartered in
Wisconsin, it was a really big deal to get some packaged olive loaf. I
got that when I turned 16 and got a job as a nurse's aid and had to
pack a lunch for myself.
Janet US