Thick or Shaved, how do you like your cold cuts?

[xfire]

I bought a pound of Genoa Salami yesterday at the deli. I buy cold cuts a couple of times a week and whether it's salami, corned beef, ham, roast beef, cajun turkey, cheese or whatever, I usually get it sliced as thin as possible. My thinking is that you can always add more, thin sliced for me.

 

[Elwood70]

Shaved (although that's the first time I've seen that word used in that context). There's a deli near me that makes a killer Italian Cold Cut. At least once every spring I get one with everything and wash it down with a Mexicoke or throwback Pepsi. I continue this pattern throughout the summer.

P.S. If "everything" doesn't include hots, go elsewhere.

 

[ChuckFaze]

I concur. Thin sliced gives you more control.

I remember many years ago when growing up ... going into Mexico where they had this Baloney-ish substance :rofl2: that not only was it not very good tasting, but was also somewhere between 5/16 to 3/8-inch THICK! Fuck! Not a very good experience.

 

[Little Red Wagon Repairman]

I'm fairly low maintenance at the deli counter and just ask for medium slicing. The fancy painted ladies in my neighborhood are insufferable pains in the asses and make people wait forever not caring a bit. I am a fan of Boar's Head and think it's worth the money. I enjoy their different flavors of Turkey Breast the best.

 

[Mr. Daystar]

Depends on the type of cold cut. Bologna, I like med thick, unless it's to be fried, then I like it thick. Ham, thin, turkey med, and salami med. I like Capicola thicker, same with peperoni. When it comes to the proper construction of a sandwich, I need to be able to express my creative side...my fat hungry creative side.

One day we should discuss condiments, and assorted toppings.

 

[ChuckFaze]

Speaking of Ham, that one for sure has to be the thinner the better for me. The thicker Ham gets, the less I like it. I'm not a fan of thick 3/8-inch or so slabs of Ham like for breakfast or for whenever.

 

[Mr. Daystar]

Speaking of Ham, that one for sure has to be the thinner the better for me. The thicker Ham gets, the less I like it. I'm not a fan of thick 3/8-inch or so slabs of Ham like for breakfast or for whenever.

Now I do like that, but on a sandwich, left over holiday ham is best used in eggs, or hopefully if it was a bone in ham.....pea soup. Oh man, on a cold fall day, a nice thick bowl of homemade pea soup. Fuck me runnin, that's one of the best. And it goes with grilled cheese, as I am NOT a lover of tomato soup.

 

[Straight Shooter]

When it comes to ham, what kind of ham do you go for? Honey ham, Krakus, Brown Sugar, etc?

 

[Mr. Daystar]

I wouldn't consider a holiday type ham as a cold cut, but the deli's near my house have something they call, "off the bone ham", which actually tastes like a ham you would bake in the oven. It's very good, and since they put it on one of those slicers, can be cut thin. I would say that is my favorite, with Bavarian, or apple wood smoked coming in behind it. I am really not into the sweeter versions, like maple, or honey, or the over processed hams, like chip chopped, spiced or Polish. I know all of them are processed to a degree, the less the better though. Same with turkey, although one of the deli's near me carries a Cajun turkey, that has a real nice spice to it. When it comes to turkey, I prefer it on the thicker side. When it's to thin, it tends to fall apart when you peel the slices apart.

 

[xfire]

One of the many great things about not living in the city is that most of the time there isn't anyone in line behind you. Thin sliced Boars Head corned beef makes fantastic Reubens. Had some excellent Soppressata recently, there's nothing in this world that makes me happier than a plate full of good cured and smoked meat.

 

[Mr. Daystar]

For me, a toasted hoagie roll, capicola, soppressata, thin sliced sandwich peperoni, and bavarian ham, with provolone, and mozzarella, all topped off with a thin layer of mayo on each side, and a generous helping of muffalotta relish. Great sand wich. If you're ambitious, get a small eggplant, peel it, thin slice it, and spread it out on a cookie sheet, sprinkle with salt to draw out the water, then pan fry it in some olive oil, and toss that on too.

If that's to much, fresh rye, hard salami, swiss cheese, sliced onion, and yellow mustard. Works good with goose liver too.

 

[D-rock]

I've never personally known anybody that likes thick cuts better.

It's easier to get just what you want with thinner slices, and it taste better with less meat due to more surface area, especially if you don't lay the slices flat.

 

[Harley Spencer]

Definitely shaved. It makes the sandwich fluffier and there's less annoying hunks of chewy fat to bite into.

 

[Little Red Wagon Repairman]

Anybody like their deli meats with a full bush?

 

[BlkHawk]

Shaved for me. unless it is meant for frying. Anyone else read the first three words of this thread and think it was about pubic hair?

 

[xfire]

I've never personally known anybody that likes thick cuts better.

This is true and makes me wonder why there's such a thing as an adjustable blade slicer. :dunno:

Anyone else read the first three words of this thread and think it was about pubic hair?

Fan of George Costanza, are you? haha Yeah, that was on purpose.

 

[Mr. Daystar]

This is true and makes me wonder why there's such a thing as an adjustable blade slicer. :dunno:

Because as blkhawk said, frying. If I want a fried bologna sandwich, I get it sliced about a 1/4 " thick. Even a plain bologna sandwich with mustard, I like it sliced thicker.

 

[xfire]

Because as blkhawk said, frying. If I want a fried bologna sandwich, I get it sliced about a 1/4 " thick. Even a plain bologna sandwich with mustard, I like it sliced thicker.

Right, so what you're saying is anecdotes aren't conclusive. I knew that, I knew that, and I love fried bologna.

 

[Mr. Daystar]

Another really good sandwich, for a dinner situation...

take boneless chicken breasts, filet them in half...or pound the crap out of them, whatever you prefer to make them thinner.

dredge in flour, then egg, then breadcrumbs with a generous portion of grated Romano cheese, then fry in oil until golden brown,

put these in the oven with some provolone and or mozzarella cheese, until it melts. Then on toasted hoagie rolls put a thin lyer of mayo, or creamy Italian dressing, spread on some muffalotta relish, and roasted red pepper.

 

[xfire]

Another really good sandwich, for a dinner situation...

take boneless chicken breasts, filet them in half...or pound the crap out of them, whatever you prefer to make them thinner.

dredge in flour, then egg, then breadcrumbs with a generous portion of grated Romano cheese, then fry in oil until golden brown,

put these in the oven with some provolone and or mozzarella cheese, until it melts. Then on toasted hoagie rolls put a thin lyer of mayo, or creamy Italian dressing, spread on some muffalotta relish, and roasted red pepper.

Man, you got my gut growling. Lunch time, here I come. Not sure what's for lunch yet, but it's going to be on bread. lol