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How Do You Like Your Cold Cuts Sliced, Thin or Thick?

  • t

I like all cold cuts, Italian, American, Spanish etc sliced paper thin. Whether in a sandwich or just on a plate, I believe they taste better. My theory being, more surface area tends to allow for more pronounced flavor. IMO, Even cheese tastes better sliced paper thin.

What type of cold cuts do you enjoy? Do you prefer them on a sandwich or just on a plate to pick on?

What's for favorite cold cut sandwich? Do you use multiple varieties of cold cuts on it?

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  1. I think sandwich construction differs between North America and Europe. Here, we don't usually go in for the "pile it high" type of sandwich that's common in the States. Nor do we usually have a mix of meats on a sandwich.

    Personally, I prefer my meats sliced thicker than I see generally offered in the States - which is fortunate becuase that's how they are usually sold (assuming they are sold ready sliced)

    As for favourite meat sandwich - ham & mustard.

    1 Reply
    1. re: Harters

      Yes, I have experienced that in Europe and the UK, usually a single layer of one type of meat. Actually very tasty.

    2. Thin or I'll even take them shaved.

      4 Replies
      1. re: jrvedivici

        Especially ham, including prosciutto. Roast beef and the customary cold cuts for an Italian sub can be a little thicker. Thin sliced liverwurst is difficult to handle.

        1. re: Veggo

          Back in the day, my mother would take a thick cut of liverwurst with mustard on rye. As a kid, I wouldn't go near that stuff.

        2. re: jrvedivici

          I like thick. Man, we are really having personality split here -- assuming we are the same person ;)

          1. re: Chemicalkinetics

            Liverwurst was/is always my exception. you know training from my mom. I was able to be influenced as a kid.

        3. my favourites are German cold cuts. the butcher shops there have a staggering variety of them. i always buy a few slices of everything, which is sliced on order. no idea how thin or thick, they slice it just perfectly i guess. unless it's Leberkaes (see attached .gif. click here -> http://i.minus.com/iTC74NrMfaBJ5.gif <- in case .gif doesn't work.)

          a varieties of cold cut on a sandwich or slice of bread? why... no!

          Spanish hams are for another purpose

          1 Reply
          1. re: Pata_Negra

            Wow, that is a thick slice, what is the flavor like?

          2. I was shopping with someone who was impossibly finicky about getting roast beef and cheese shaved so thinly it was virtually see-thru. He also argued it affected the taste of an individual slice. But since I rarely eat one slice of ham or one slice of cheese, I am not terribly particular about the thickness of my deli slices. If I want more ham than two thin slices provides, I'll just add some more.

            The only time I have noticed an importance in shaving meat thinly is when it has a pronounced fat cap or a lot of salt as with certain Italian and Spanish hams. Sliced too thickly, a ham that is a quarter or more fat can be overwhelming.

            2 Replies
            1. re: JungMann

              Although, in Spain, where the good ham will be sliced by knife and not machine, it will be significantly thicker than see-through machine cut. And presented as bite sized pieces. Perfect for a nice chew.

              1. re: JungMann

                I agree, that cured fat cap, at least for me, has to be sliced thin. I especially like the way cured hams, in Spain, are sliced beginning on one side of the ham, not the end.

              2. Shaved and piled high.

                **there's probably a dirty joke to be spun from that**

                My favorite is probably pastrami, but I also like ham and smoked turkey. Any or all of the above on dark rye with muenster, whole grain mustard, some thinly sliced white onion and a bit of minced iceberg and I'm good to go.

                2 Replies
                1. re: Perilagu Khan

                  Pastrami, corned beef or Montreal smoked meat ought to be very thin, but piled high.

                  Same goes for (natural, not deli) turkey and chicken. Thick slices would be dry.

                  For all other cuts of meats, thicker slices are fine but I prefer a mix of leafy or butter lettuce, alfalfa sprouts and thin-sliced cucumber (and maybe a thin slice of cheddar) in my sammie.

                  1. re: Perilagu Khan

                    ^this^ is what I want for lunch today, only on sourdough seeded rye w/ Swiss.

                  2. I feel like there is a fine line between too thin and too thick for my coldcuts. I wish I could go behind the deli and slice them myself!

                    For a sandwich made custom ordered, thin all the way. But for coldcuts to go at the deli, if they are too thin I can't get them separated once I get them home.

                    We have a local deli that will put the dividers between the cheese slices but I feel bad making them do that if I'm ordering a whole pound.

                    Favorite cold cut sandwich is imported ham, provolone cheese, yellow mustard and a few chopped dill pickles on a crusty spucky roll. YUM. I could go for one right now!

                    3 Replies
                    1. re: thedryer

                      When I buy say proscuitto or a similar style cured ham, the deli person always places paper between the slices, As of regular deli meats getting stuck together, I let them sit on the counter for a short time, they separate fine.

                      1. re: thedryer


                        What thedryer said..."thin" at the deli for coldcuts to go too often results in the "slices" disintegrating as I try to assemble a sandwich. Maddening.

                        Also, a big heck yes to the chopped dill pickles and spucky roll nirvana.

                        1. re: pinehurst

                          have to let them get close to room temp, they'll separate easily.

                      2. Love all kinds of German cold cuts (like pistachio mortadella, cervelatwurst, all kinds of smoked ham, etc.), and I generally don't throw a freaking pound of it in one sandwich. Apart from the impossibility of eating those monsters in any proper way, I don't need a pound of meat on my sandwich. Why bother with putting bread slices around it?

                        When we go on road trips, we usually bring sammiches: mayo, lettuce, roast beef, smoked turkey, xtra sharp cheddar, with a slice or two each for the meats, and one slice of cheddar. Plenty of filling without being ridiculous.

                        Given my roots, I'm more of an open-faced sammich kinda gal, anyway.

                        Agree on fatty hams like pata negra or san daniele and stuff to be cut rather thin, but roast beef doesn't need to be shaved. I want to actually taste the meat.

                        Smoked turkey or ham of the bone (boiled) can be thin or shaved.

                        1 Reply
                        1. re: linguafood

                          One of my favorite things for a road trip is cheddar cut up in squares, some type of cured ham and salami and crackers.

                        2. The "paper-thin, piled high" concept may look impressive in a deli, but it doesn't work for me at home. I make the same sandwich for my wife's lunch every day. If the turkey is too thin, it falls apart and tends to get stuck in a mass and is a nuisance to work with when trying for consistent portions. So I usually have the deli slice it and I tell them what setting to use. I want the pieces just thick enough to hold together and lie flat in a pile. Then I can count the slices, which are the right dimensions, for the bread I use, and get a consistent result.

                          I guess I'm an engineer, not an artist.

                          1. Very thin but not shaved to the point it's falling apart and I like all kinds except super smoky or any of the "blood" products. Any kind of head cheese or souse sandwich is a real treat for me. Probably my favorite would be thin sliced rare roast beef on a nice bakery made white roll with mayo super thin red onion salt and pepper. Many times when it's hot in the summer we will have CC & cheese with crackers and jalepenos for supper.

                            1. It depends but usually on the thicker side. I don't eat many carbs so sandwiches aren't very common around here, but I use cold cuts nearly 90% of the time in egg dishes. When mixed into eggs I prefer them thick cut or diced, I'll either ask for 1/8-1/4 inch and sometimes just a chunk like a 1/2 inch if I want to dice them. With sandwiches I prefer the 1/4 inch as well though it can't be too thick or else it gets hard to bite through. I also enjoy cold cuts to nibble on and then I prefer them quite thin. The usual weekly go to cold cuts are roasted turkey, smoked turkey, prosciutto, black forest ham, herb roasted turkey, and cajun turkey breast. I also get sliced hard salami and Genoa salami occasionally for nibbling.

                              2 Replies
                              1. re: fldhkybnva

                                I enjoy making a frittata with good cured salami and some grated cheese or goat cheese.

                                1. re: treb

                                  I agree, it's a great combo. Speaking of thin sliced I picked up some bresaolo instead of my usual salami and I must admit it doesn't not fit the good cured salami for me. I should also add to my post that I buy at least 2 lbs of no salt added turkey breast meat a week which falls into a million pieces if cut at usual thickness, so that's another reason we prefer it thicker cut.

                              2. I like all cold cuts - always sliced thin (#1 - not shaved).
                                I usually eat them without bread with a 1/2 soured dill pickle spear right in the center!

                                1. It depends on the meat. However, thin is fine but no meat should be transparent. I like something with substance that I can sink my teeth into.

                                  1. It's impossible to generalize. New York style pastrami, for example, has to be hand-sliced and fairly thick. It's just essential to the enjoyment of the sandwich. Other pastramis tend to be denser and only work if sliced exceedingly thin. Same goes for other types of cold cuts - it's important to slice the meat the way it wants to be sliced.

                                    2 Replies
                                      1. re: ferret

                                        Hand sliced, Ala Katz in NYC.

                                      2. Thick..I like to be able to chew the meat. I detest having shreaded ends of the turkey or roast beef. I often eat cold cuts on a plate with salads using a knife and fork. I seldom eat cold cuts on a sandwich.

                                        In a deli using a commercial slicer I tend to like most cold cuts sliced on number 2, with the exception of liverwt which I like sliced on number 5.

                                        Hot deli meats such as pastrami, corned beef or tongue coming out of the steam table should be sliced by hand, not machine an be approx 1/4" thick per slice................

                                        My favorite combination would be center cut tongue, navel pastrami and chopped liver on seeded rye with cole slaw

                                        6 Replies
                                        1. re: bagelman01

                                          YESSS!!! You have truly discerning tastes, BM. BTW, pastrami must have the fat,peppery edge left intact.

                                          1. re: bagelman01

                                            My favorite combination would be center cut tongue, navel pastrami and chopped liver on seeded rye with cole slaw...

                                            I was with you until the cole slaw.

                                            1. re: fourunder

                                              The cole slaw is a necessary addition to moisten the sandwich as I am allergic to mustard (which really belongs on this).

                                              1. re: bagelman01

                                                I was only teasing....but why not Russian Dressing like jfood's favorite NJ Sloppy Joe Sandwich

                                                btw...my combination would include thin sliced onions instead of the cole slaw.

                                                1. re: fourunder

                                                  Why not Russian Dressing? I really don't like ketchup, mayo o relish.
                                                  and with chopped liver I'd prefer thick sliced red onion...same with liverwurst

                                            2. re: bagelman01

                                              Tongue with mustard on rye, perfect!

                                            3. I like paper thin or even shaved. The thinner the better. As for my favorite, my boyfriend makes this great marinated then smoked venison (we're hunters in NW) loin. We slice it super thin on homemade sourdough hoagies- so good! He also smokes grouse (they taste like the best chicken you've had but better IMO) that we shred and make into sandwiches. I don't use multiple kinds of cold cut because the ones we use deserve to be the only star on the stage.

                                              2 Replies
                                              1. re: PandaCat

                                                Oh, that sounds great, is the venison shaped in to a sausage look?

                                                1. re: PandaCat

                                                  IMHO, meat should not be transparent. If you can see through it, there is no substance.

                                                2. I think it really depends on the nature of the cold cut. For things which are rather dry and aged a long time, like prosciutto and hard salame, then thin makes it all the more tasty. For softer things with a lot of moisture, like bologna and various types of liver stuff, then thicker is better.

                                                  1. I enjoy all cold cuts as long as they're a high-quality product. To that end, I generally roast and slice my own meat/poultry, and I prefer it very thinly sliced - to me, it just tastes better and is easier to bite through cleanly - nobody wants a sandwich that fights them!
                                                    I said sandwich, but I actually prefer to make an antipasto/charcuterie plate and eat it that way; a slice of roast beef with a dab of mustard, rolled up; then maybe a dab of herbed cheese on some sliced turkey......

                                                    1. Most of the time I prefer thick. (yes, sometime thin, but most of the time thick).

                                                      Whenever I go up to a deli, I have to ask to have my slices thick, because the person before me always asked for very thin. :P

                                                      Of course, this is all "relative" and my preference may be considered as thin by certain people. Still, I belong to thick crowd by the average mass definition.

                                                      3 Replies
                                                      1. re: Chemicalkinetics

                                                        A contrarian deli sliced meat fan! What are some of your favorites for a sandwich?

                                                        1. re: treb

                                                          To be honest, I just like to order whatever I have not tried before. Some of my favorites are

                                                          Smoked Virgina Ham:


                                                          Mesquite Wood Smoked Roasted Turkey Breast


                                                          Lemon Pepper Roasted Chicken Breast


                                                          Really though, I just like to try to order whatever I did not get to try. So maybe I just don't have a strong favorite.

                                                          How about you? Any good suggestions?

                                                          1. re: Chemicalkinetics

                                                            For commercial, you have a good brand to begin with. I like Black Forest Ham real thin, most turkey and chicken a little more thickness. Also, a must is excellent bread. Some of my favorites are Abruzzi dry cured Italian Sausage with cherry peppers and imported prov. Soprasata, both hot and sweet, with Fontina on a crusty sub roll, drizzled with evoo.

                                                      2. I live turkey cold cuts sliced slightly thicker. Usually because I put it in salad or eat it like a roll up, if its too thin I can't separate the layers and it all falls apart. Meets like prosciutto I like thin since I am wrapping them around things or using as a topping.

                                                        1. Actually, I like them sliced in-between - not too thin and not too thick. (Roast beef, pastrami, roast chicken)

                                                          1. How many of you have your own (or access to someone else's) meat slicer ?

                                                            If I didn't live in a condo (smallish kitchen), I'd get myself a meat slicer. There are many restaurant equipment supply stores in town that sell 'em new or used. Always dreamed of having my own meat slicer :-/

                                                            48 Replies
                                                            1. re: LotusRapper

                                                              I don't, but I think you should start a new thread. Ask for a recommendation for home version meat slicer.

                                                              1. re: Chemicalkinetics

                                                                I think the home versions are called finger slicers.

                                                                1. re: Veggo

                                                                  Yes, but is that due to the product designs or the users? :)

                                                                  1. re: Chemicalkinetics

                                                                    I saw a slicer that had the following warning: "Do not insert your tongue into the slicing area while slicer is in operation."

                                                                    1. re: Perilagu Khan

                                                                      In other words: I can slice my corned beef, pastrami, roast beef turkey, salami, but if I want to slice tongue it had better belong to someone else......................

                                                                      1. re: Perilagu Khan

                                                                        It is so strange. Who are they to tell me what to do with my body? Big corporations are like big governments -- always try to tell us what to do and what not to do.

                                                                        1. re: Chemicalkinetics

                                                                          Exactly. What concern is it of General Electric if you wish to speak with a forked tongue?

                                                                    2. re: Veggo

                                                                      Not only that, they make a big mess with juices getting all over everything and the blade jamming with tiny bits of meat. Clean-up is a bitch.

                                                                      1. re: mucho gordo

                                                                        Spot on with that!
                                                                        I have a full-blown commercial slicer. Although I love it, I think twice before using it: cleaning the splatter isn't so bad, but cleaning the machine itself is a real bitch with so many nooks and crannys.

                                                                        1. re: porker

                                                                          But it has to be so worth it. Like cleaning up after....well you know!

                                                                          1. re: treb

                                                                            Yes and no.
                                                                            Traditionally, Montreal smoked meat is sliced by hand, but the no-brainer use of the machine makes real nice slices.

                                                                            I'll pull out the machine (and its pretty heavy, maybe 50lbs) only for large jobs, like two briskets for a gang.

                                                                    3. re: Chemicalkinetics

                                                                      Not feasible for me, too many appliances on the countertop already, and not 'nuff cabinet storage space :-(

                                                                    4. re: LotusRapper

                                                                      One of my dream items; has to be a commercial model with a strong motor. Unfortunately, I have no room for it.

                                                                      1. re: treb

                                                                        I'd cash in my slicer for a commercial meat grinder...

                                                                        1. re: porker

                                                                          Are we talking sausage? Like dry cured?

                                                                          1. re: porker

                                                                            I've seriously contemplated buying a meat grinder myownself.

                                                                            1. re: Perilagu Khan

                                                                              I'm on El Cheapo $100 grinder #3...
                                                                              Even then I have to baby the thing, cause if one piece of bone, or extra gristle, or too much skin gets in there, it'll crap out (just like #1 and #2 did. Speking of #2, it was given to me on xmas and broke on boxing day)

                                                                              I'd like an industrial, all steel grinder with a 1.5 horsepower engine.
                                                                              But alas, they cost >$500...all to do a job my hand crank can (at the expense of my arm...)

                                                                              1. re: porker

                                                                                I've got the KA and it works like a champ. I do as much as 10# at a time. But, no, I don't grind bone or gristle or skin. And don't find it a problem avoiding those. BTW, what kind of skin are you talking about

                                                                                1. re: c oliver

                                                                                  Pig skin.
                                                                                  When I do sausage, I use a whole pork leg. First skin, then de-bone, then grind, then season&stuff.
                                                                                  I then grind the skin for cotechino (skin sausage which is quite decadent). Its quite hard to grind skin, so much so that it'll strip the gears in a cheap grinder.
                                                                                  My #8 hand-crank grinder (bolts to table top) does it, but it is very hard on the arms...

                                                                              2. re: Perilagu Khan

                                                                                We have:
                                                                                The old fashioned hand cranked grinder that clamps on the table
                                                                                A 40 year old Oster electric grinder
                                                                                The grinding attachment for the Kitchen Aid MultiMixer

                                                                                Use the hand crank for sausage, the Oster for ground beef and the Kitchen Aid for liver

                                                                                1. re: Perilagu Khan

                                                                                  Do it do it do it. You will NEVER look back, PK. And just think: then you can think of a whole NEW category of controversial, arguable topics while you learn the ins and outs of your new toy!!
                                                                                  All ribbing aside: my cooking got better when I started grinding my own meat. It also affords me some versatility when I can change the cooking methods and proportions according to the grind of the meat. Round steak is as round steak does, but grind that bad boy up, salt it, form very lightly into patties; roll them in coarsely ground peppercorns and sear 'em up mid-rare. De-glaze with a good splash (1/2 c.: 1 lb.) any wine or decent, unsweet sherry, port, whatever. Swirl in a good T. cold butter 'til sauce thickens slightly. Yum dinner, in no time flat. Sure can't do that with a sad piece of plain round. :)
                                                                                  And then of course, there's the sausage.....

                                                                                  1. re: mamachef

                                                                                    Perhaps I'll find a grinder, along with some round steak, in my stocking come Christmas morn.

                                                                                    1. re: mamachef

                                                                                      Once you grind your own meats, you'll never buy ground meat at a store again. I use my KA stand mixer with the grinding attachment.

                                                                                  2. re: porker

                                                                                    There is a meat grinder attachment for kitchen aid mixers. It's capable of small jobs, if your looking to just get a feel mixing/grinding your own scraps, meats etc.

                                                                                    1. re: jrvedivici

                                                                                      We posted at the same time obviously. How do you define "small"? As mentioned I do about 10 or more #s at a time.

                                                                                2. re: LotusRapper

                                                                                  I have both a consumer slicer by Krups...20 years old and a commercial sliced by Globe that's almost 40 years old. I use them regularly.

                                                                                  1. re: bagelman01

                                                                                    I think Krups is the one we had. The base is plastic, isn't it? Does yours slide all over the counter and make a mess?

                                                                                    1. re: mucho gordo

                                                                                      The Krups has a plastic base and can slide all over the counter. Years ago I glued on rubber pads and I place it in a 1/2 sheet pan when slicing. This captures all the juices/runoff and makes keeping the counters clean a breeze.

                                                                                      1. re: bagelman01

                                                                                        That was clever but, the machine itself was still a bitch to clean, wasn't it?

                                                                                      2. re: mucho gordo

                                                                                        I have two what I call "semi professional slicers" that I'm throwing on Craigslist this weekend. One is all metal, sort of older and is named Slice Crafter. The other is more modern and has some plastic parts, called Chefs Choice International. Got one at a restaurant supply for $300, and the other at a thrift shop for $10. I've decided if I want cold cuts I'll go to a deli counter, and if I want to slice roasts I'll use a filet knife. They don't slice anything evenly if it is over a few inches in diameter, which is a real handicap. One did come with a silver tray that goes underneath the blade so there was no mess, and it makes it very easy to give the cats the leftover bits too.

                                                                                        To answer the original question, sliced thin but not shredded (like around #1) except liverwurst: Liverwurst must be thick. When I worked at a deli, there was one customer (I think he was the high school principal, so you didn't say no to him) who commanded his turkey SHREDDED, and would eyeball you until you got it to his exact specifications. Came out like a pile of ground meat. When we saw him coming, we would run and hide in the back, because your arm would hurt the rest of the day.

                                                                                          1. re: coll

                                                                                            And the older one

                                                                                            Anyway my point being, don't buy one unless it is full sized, or all you can cut is pepperoni sticks! Or tiny hunks of baked ham from your oven.

                                                                                        1. re: mucho gordo

                                                                                          I have a large kitchen towel under my Krups slicer and it doesn't budge.

                                                                                          1. re: HillJ

                                                                                            Both of mine have rubber cups on the feet.

                                                                                            1. re: coll

                                                                                              Those rubber cups didn't make it past the first decade but the slicer is still tickin!

                                                                                              1. re: HillJ

                                                                                                Guess I'm lucky I don't use mine that often!

                                                                                                1. re: coll

                                                                                                  Ha! My went through the breakfast in bed service years, countless catering gigs, several home locations and it's still ticking. The towel works great to stabilize while the unit is on anyway.

                                                                                                  1. re: HillJ

                                                                                                    Mine was only because I was in wholesale food and I got chubs of cold cuts given to me all the time. Since we like ours thin, it worked out well. But those days are gone, and now it's so much easier to go to the deli and buy a half lb. How I ended up with two, I can't say.

                                                                                                    1. re: coll

                                                                                                      I remember you talking about the wholesale food gig. I love the darn thing and I still prefer buying chubs. We don't eat a great deal of cold cuts day to day; mostly for parties.

                                                                                                      1. re: HillJ

                                                                                                        Yeah when my husband worked it was a cold cut sandwich almost every day. Now I don't even know anyone behind the deli counter anymore, but probably just as well. the slicers just aren't needed around here anymore, one less thing to move when the time comes....

                                                                                            2. re: HillJ

                                                                                              I can see where that would work for the sliding.but it does nothing to alleviate the cleanup problem which is far more annoying.

                                                                                              1. re: mucho gordo

                                                                                                Can't say I have a clean up issue at all. Preferences is all.

                                                                                                1. re: HillJ

                                                                                                  How do you resolve the problem of meat juices going all over and small bits of meat jamming the blade?

                                                                                                  1. re: mucho gordo

                                                                                                    If the meat is super juicy I would do what bagelman01 suggested and place the slicer on a baking tray first. I typically use the electric slicer for cold cut (meats), slicing a meatloaf, slicing large melons, raw root vegetables and watermelon. I don't use it for cheese or over ripe fruits/veg.

                                                                                                    1. re: HillJ

                                                                                                      That makes sense. We were using it for the wrong things.

                                                                                          2. re: bagelman01

                                                                                            Do you keep Kosher? Is that why you have 2 slicers/grinders?

                                                                                            1. re: mucho gordo

                                                                                              They are both used only for meat. I find the Krups is fine for cold meats...the Globe has the necessary power and size to handle a whole hot corned beef or brisket or boned prime rib.

                                                                                        2. My father-in-law used to buy bologna for the dog and would specify the slicer's dial number 6 at the counter - its about 3/8" thick.
                                                                                          He said the dog preffered thick slices...
                                                                                          Both dog and father-in-law have since passed.

                                                                                          32 Replies
                                                                                          1. re: porker

                                                                                            I buy liverwurst for our eldest dog...sliced on number 4. 6 slices equals 1/2 pound...perfect snack size.

                                                                                              1. re: mucho gordo

                                                                                                He's losing weight at 12+ years (a rescue and not sure of his age) so we want him to have the excess fat. He also gets an Entemann's sour cream pound cake every day (get them at the outlet 3/$5) 19g fat per serving.

                                                                                                1. re: bagelman01

                                                                                                  We had a super old kitty that we fought to keep weight on her. Not easy when she'd lived the first 19 years on nothing but kibble.

                                                                                                    1. re: treb

                                                                                                      He's been rescued twice and is a true chowhound. His main meal is fresh off the grill no matter the weather. Gets a nightly trip to the Baskin Robbins or McD drive thru for a vanilla soft serve cone.
                                                                                                      Loves, steaks, chops, poultry, deli but detests hamburger. And a slice of Pizza ia always appropriate for a snack.

                                                                                                      Two of our 4 chowhounds

                                                                                                      1. re: bagelman01

                                                                                                        Your two dogs look very happy and healthy. Thanks for the photo.

                                                                                                        1. re: bagelman01

                                                                                                          looks exactly like Sandi, the yellow lab we lost just before we got Bruin.

                                                                                                        2. re: treb

                                                                                                          We've had friends tell us they'd like to be reincarnated as our dog because he eats what we eat. We just make sure it has no harmful ingredient like onions.

                                                                                                        3. re: bagelman01

                                                                                                          Bloody hell.

                                                                                                          I wouldn't mind being reincarnated as one of bagelman's dogs.

                                                                                                          1. re: Perilagu Khan

                                                                                                            Same here, Bruin will get some of whatever we have; pork chop, pizza, prime rib/rib-eye, bacon and eggs, etc. He loves carrots and broccoli. Let's face it, they have taste buds just like we do. Can you imagine what it must be like to have dry kibble 2x /day every day of your life?

                                                                                                            1. re: mucho gordo

                                                                                                              Yeah, we supplemented our little girl's diet with table scraps. She loved it, of course. Sadly, she went into advanced kidney failure and we had to have her put down Monday morning. She was 10 days shy of her 15th birthday. Putting her down was one of the most traumatic experiences of my life. I miss giving her scraps.

                                                                                                              1. re: Perilagu Khan

                                                                                                                I know what you're going through now and you have my deepest sympathy.
                                                                                                                Could some of the scraps have contributed to her condition? We've always been a little afraid and very careful about what we feed them.

                                                                                                                1. re: mucho gordo

                                                                                                                  From what I've read, there is no conclusive link between supplementing dog food with table scraps and kidney failure. In actuality, it is simply a part of the aging process for many dogs. And besides, the scraps we gave here were just little tidbits and constituted a small percentage of her overall diet.

                                                                                                                  1. re: Perilagu Khan

                                                                                                                    Now that Bruin's on a diet, it's just scraps but before, the whole meal consisted mainly of human foods. Their favorite snack was those chicken jerky strips made from Chinese ingredients that were killing animals.

                                                                                                                2. re: Perilagu Khan

                                                                                                                  Really sorry, PK. It's so hard, isn't it?

                                                                                                                  1. re: Perilagu Khan

                                                                                                                    My condolences............
                                                                                                                    5 1/2 years ago we lost our Bailey (my avatar) a 10 year old retired greyhound to kidney failure caused by the tainted Chinese wheat gluten being used in name brand dog foods.
                                                                                                                    The dog food manufactureres offfered to reimburse the cost of the dog food, but not the $8K in vet bills, Luckilly, I opted out of the class action lawsuits and brought my own action.
                                                                                                                    For the rest of my life all our rescue dogs will eat straight off the grill, supplemented by soups, and veg off the stove. No more commercial dog food.
                                                                                                                    Bailey and the others we've lost over the years are buried beneath a sugar maple out back, we'llnever forget them, but as life goes on there is always another rescue to add to the family. Current count 4 dogs, 2 cats, a newt, and 2 frogs. and of course thgis doesn't count the adopted and foster children we've had the pleasure to raise and feed......................
                                                                                                                    Give it a short time and consider a new addition to your family. It's not a replacement, just a new chapter.

                                                                                                                    1. re: bagelman01

                                                                                                                      With regard to feeding our doggies, we've tried to give them as much human food as possible but the vets have always told us that dogs have different nutritional needs and digestive systems that aren't necessarily met with just human food.

                                                                                                                      1. re: mucho gordo

                                                                                                                        and I'm sure your vet sells food too....................overpriced canned stuff.

                                                                                                                        Dogs have survived for millenia on what they caught and foraged in the wild. It's only when man started messing with the breeding (a teacup size for example) that the oerception of needing special food arose.

                                                                                                                        1. re: bagelman01

                                                                                                                          That's true but they are no longer wild and foraging for themselves. Their digestive systems have evolved in proportion to their domestication and yes, the vet sells food but only for specialized diets. Skeezix, our 1st Ridgie, suffered from a lack of trace minerals in his diet and required supplements.

                                                                                                                          1. re: mucho gordo

                                                                                                                            I have a cat that very strangely won't eat people food or wet cat food. All she will eat is kibble. The other one will eat anything that sits still.

                                                                                                                            A friend of mine asked the other day if it mattered to cats that their kibble was fish shaped. I said that pet food is made to appeal to humans, not animals. That's why you don't see Freshly Killed Rat Friskies.

                                                                                                                      2. re: bagelman01

                                                                                                                        Yes, I imagine we'll hold our breath, take the plunge, and get another dog. (We've already got six kitties, by the by.) My only hesitation is in not wanting to subject myself to what I (and the Khantessa) went through on Monday. But at root, that's a selfish attitude.

                                                                                                                        1. re: Perilagu Khan

                                                                                                                          We've both been through it before and know it's going to happen again but the sheer joy of having them in our lives outweighs the sadness.

                                                                                                                          1. re: Perilagu Khan

                                                                                                                            it took 5 years to get another dog for us...

                                                                                                                        2. re: Perilagu Khan

                                                                                                                          I am sorry for your loss, PK. Happy memories to you and yours.

                                                                                                                            1. re: mucho gordo

                                                                                                                              Yah, it's called shreaded wheat!

                                                                                                                      3. re: bagelman01

                                                                                                                        Can't you easily slice liverwurst with just about any old knife?

                                                                                                                        1. re: c oliver

                                                                                                                          You can if you buy an entire wurst. But as we want if fresh for the dog, we only buy what we will use within 48 hours.

                                                                                                                      4. I am a sandwich chick..

                                                                                                                        Super thin high quality turkey and love all the great cheeses.
                                                                                                                        Cherry peppers, dill pickles, olives.
                                                                                                                        Good French or artisan bread with EVO, herbs a little mayo.

                                                                                                                        Rye bread or marble rye is my fave deli sandwich with turkey and cheddar..prefer leaf butter lettuce.

                                                                                                                        Making a triple cream brie melted over fresh French bread, halved with fresh roasted turkey sliced thin, red onions, fresh herb vinaigrette with a drizzle of aged balsamic..served with those old school red and green cherry peppers with Maui chips this weekend, along with some French Onion Soup that they have on sale at Costco..score!

                                                                                                                        Freak out when there is blood spots on my turkey...can't eat it and will ruin it going forward and give it to my dog.

                                                                                                                        11 Replies
                                                                                                                          1. re: Beach Chick

                                                                                                                            Do you heat the turkey and red onions under the broiler with the brie? Cherrie peppers, I'm impressed.

                                                                                                                            1. re: treb

                                                                                                                              Love my Cuisinart toaster brick oven and my 48" Wolf 6 burner, 2 oven griddle bad boy barely gets used...so, in regards to the brie, I prefer to layer and toast on the bread to melt, then layer on top, red onions, shaved turkey and I adore the cherry peppers..
                                                                                                                              They have them at Costco, the Mezzetta brand..love!

                                                                                                                              I've stacked all the goodies with the brie on top but since I do not eat red meat, I am not a fan of warm meat on my sandwich.

                                                                                                                              1. re: Beach Chick

                                                                                                                                A Wolf you hardly use? Would you consider a donation? I'll pay for the shipping! Cherry peppers at Costco, haven't seen them.

                                                                                                                                1. re: treb

                                                                                                                                  We use 'Cujo' but not nearly as much as the toaster oven.
                                                                                                                                  Sorry dude, Cujo stays..its the centerpiece around the home I built and gussy's up the place.

                                                                                                                                  Cherry peppers are little heaven sent bombs of goodness and they are fab in Bloody Mary 's too.

                                                                                                                                  1. re: Beach Chick

                                                                                                                                    You get them at Costco? I've never seen them at Costco. Last week I made an Italian favorite, sautéed sausages with cherry peppers, using lots of the vinegar from the jar, an old family recipe.

                                                                                                                                    1. re: treb

                                                                                                                                      Seen them at the business center as well.
                                                                                                                                      I use the vinegar too from the peppers...drizzle it on the bread..its got all the good stuff..plus, the jar is great for flowers.

                                                                                                                                      I am a flower chick too!

                                                                                                                                      1. re: Beach Chick

                                                                                                                                        You are also a great-post and good-advice chick, as well.

                                                                                                                                        1. re: Tripeler

                                                                                                                                          I wish we had a Costco business center, sounds interesting.

                                                                                                                            2. Years and years ago I bought a Krups electric slicer. Fits on the kitchen counter nicely and works like a charm. I can still get the rotary blade sharpened locally so I've continued to use it. All of this to say, I buy bulk cold cuts (meats; not cheese) and cut them myself. Thin or thick on the slicer and with a knife into cubes as needed for salads. I find the meat tastes fresh and it keeps a bit longer in the cold box. For parties you can't beat it. It's still for sale:


                                                                                                                              1. I'm with you, treb... PAPER thin, bordering on shaved/chipped... meats or cheeses. I really think several ultra-thin slices taste batter than on thicker one.

                                                                                                                                Not a big sandwich fan, but will make a roll-up. VERY thin ham or smoked turkey, VERY thin provolone cheese, VERY thin Genoa salami... with some hot pepper rings rolled up inside.

                                                                                                                                Have a favorite, SIMPLE, sandwich that I usually call a "beach sandwich"... since that's where it usually goes. Like a soft roll (snow flakes are perfection, but not always available) with thin coating of BUTTER on both sides... keeps any condiments from sogging up roll. Thin sliced ham/turkey, salami, and provolone and usually a dab of a spice/grainy mustard.

                                                                                                                                A few years ago, was taking niece & nephew skiing in Pocono Mountains... had SERIOUSLY discounted coupons for lift tickets and they had their parents skis/boots/poles. The night before, made a DOZEN small "beach" sandwiches and was "mocked"... in a nice way. They got tossed in a small cooler and we were on the road. We get to ski area, they see signs for TUBING and wanna do that instead... I just said... ya got $$ for that, cuz I don't!! When we took a break for lunch... what are we gonna GET?? NOTHING, we had a cooler full of sandwiches... pan to eye rolls!?! NOT paying for AWFUL ski lodge burgers... did spring for fries. Told them, I'm good for whatever thay wanted to drink... think I even tossed a messa snack sized candy bars in with sandwiches.

                                                                                                                                1 Reply
                                                                                                                                1. re: kseiverd

                                                                                                                                  I often roll up meats and cheeses and eat just like that, they taste excellent. Lately, I've been using dinner size pretzel roll from Costco for smaller slider style sandwiches.

                                                                                                                                2. Roast beef and turkey should be sliced thin but not so thin they fall apart. Hams, therefore, can be sliced much more thinly. Prosciutto and salami should be paper-thin (and separated with paper while slicing).

                                                                                                                                  Cheese, however, should be sliced more thickly or you can't taste it on a sandwich.

                                                                                                                                  Our favorite sandwich is half roast beef and half spicy capicola, on a good Italian roll or Italian-style grinder roll, with Olive Oil, a bit of vinegar, Provolone cheese and tomato.

                                                                                                                                  Finally, we have a slicer -- in my restaurant. It's a complete pain in the neck to clean. Occasionally, if everything's cleaned up I get out my trusty scimitar (slicing/butchering knife) or a slicing knife and sharpen it up and slice enough meat for a sandwich -- to show off my knife skills. Suffice it to say, we slice the meat for each sandwich to order. No pre-sliced meat getting stale-tasting here!

                                                                                                                                  Nowadays, if I buy sliced cold cuts at a deli, it's just what I'm going to need to make a meal. I'm spoiled -- the difference between pre-sliced and sliced-fresh is a big one, in my opinion.

                                                                                                                                  14 Replies
                                                                                                                                  1. re: shaogo

                                                                                                                                    All great ideas. I've missed you.

                                                                                                                                    1. re: shaogo

                                                                                                                                      You're the first poster to mention Copa, I enjoy the hot uncured style and the hard cured sweeter style, both sliced very thin.

                                                                                                                                      1. re: shaogo

                                                                                                                                        The term pre-sliced when associated with cold cuts brings to mind the song: Desperado--why don't you come to your senses?

                                                                                                                                          1. re: bagelman01

                                                                                                                                            So every time you want a sandwich you have to plan to cook a ham or a roast beef or ????? THAT seems exhausting.

                                                                                                                                            1. re: c oliver

                                                                                                                                              I like to think of it as having a good piece or whole say coppa on hand and slicing as I need it.

                                                                                                                                              1. re: treb

                                                                                                                                                Oh, THAT kinda of deli meat. Yeah, I'd never pre-slice that. I was thinking the 'other' kinds.

                                                                                                                                              2. re: c oliver

                                                                                                                                                Not quite......
                                                                                                                                                But three times a week I make a split Turkey Breast on the outside gas grill. We use that for Turkey sandwiches. So it's never more than yesterday's cooking and sliced when the sandwich is made,
                                                                                                                                                If I make a corned beef or tongue or pastrami, I slice it when I make the sandwich
                                                                                                                                                I keep 2lb bullets of salami and bologna in the fridge and slice as needed.
                                                                                                                                                The Bagelmans don't do ham

                                                                                                                                                Mrs. B eats turkey for 80% of her sandwiches, I'm not that much of a sandwich fan, but a deli platter with macaroni salad and cole slaw is a once a week treat. Most weeks I'll have made a corned beef or pickled tongue. Pastrami about every three weeks,

                                                                                                                                                We aren't fond of roast beef sandwiches, and I make steak at least twice a week, that handles the beef cravings.

                                                                                                                                                1. re: bagelman01

                                                                                                                                                  The aromas emanating from your house must be terrific. You do your own pickling?

                                                                                                                                                  1. re: mucho gordo

                                                                                                                                                    Yes, I do my own pickling. I also finally (last spring) got permission from the town to build a small brick smokehouse in the back of our acreage....................so after I pickle the pastrami I can smoke it.

                                                                                                                                                    1. re: bagelman01

                                                                                                                                                      So, with your background, why did you go to law school instead of the culinary institute?
                                                                                                                                                      Building a brick s-house is a great idea, BM.

                                                                                                                                                      1. re: mucho gordo

                                                                                                                                                        I worked in the food industry back in the 70s and early 80s. I didn't go to law school until after my second retirement.

                                                                                                                                                        The Culinary Institute of America started right here in New Haven, using the kitchens at the Taft Hotel. My dad had the contract to sell the students their uniforms and school logo jackets, shirts, etc.

                                                                                                                                                        My fist BIL-from my first marriage went to CIA in NY State. He bailed out of the food industry when he and SIL wanted to have kids, I know loads of CIA grads who either can't make a good living in the food industry or want some semblance of a family life and an occasional weekend off.

                                                                                                                                                        All the years I was in the bakery or food business, Monday was my weekend, not great after the kids are old enough to start school.

                                                                                                                                                        1. re: bagelman01

                                                                                                                                                          Are you saying the law practice lets you spend more time with the family? My uncle had a very successful law practice in Hamden and constantly brought work home with him. IOW, he was 'home' but, he wasn't.
                                                                                                                                                          It was my understanding that most successful chefs have executive chef's that do the cooking.

                                                                                                                                                          1. re: mucho gordo

                                                                                                                                                            I sold my business and retired the first time in 1980. I accumulated enough real estate that I can live from the rents. I left my second family business when I was in my early 50s and went to law school (2 1/2 years, 3 days/week, took and passed the bar). I do very little public practice, but do all the legal work for my trust clients (who I had since leaving Wharton in the mid 70s). My law office is attached to the house. I see clients less than twoce a week. Most of my interaction is phone/fax/email. Court maybe twice a month. I'm not in the position of a young attiorney who must bill thousands of hours and try to make partner.
                                                                                                                                                            I only take clients and cases that interest me. I can be at my desk one minute, and in the kitchen or at the smoker the next. I do NO personal injury work and no criminal work unless it's a pro bono case that draws my interest.

                                                                                                                                                            as to your second point...most executive chefs don't do the cooking. The oversee a brigade of cooks and kitchen personnel who execute the Executive Chef's menu. They also develop menus and recipes, source food and supplies, etc. But the chances are that chief chef in a restaurant or caterering establishment will be working weekends, even of only to gladhand patrons.

                                                                                                                                                            You grew up in Hamden at a time when you couldn't get a pizza on a Monday or find an open bakery either. When I worked for Leon's we had both a summer Monday softball league and a winter Monday bowling league for area bakery and food service personnel.

                                                                                                                                          2. I get really grossed out if I bite into some gristle or other chewy bits in lunch meat, so I generally go with shaved since it will hide that to some extent.

                                                                                                                                            There's a finely shaved ham product in our neck of the woods known as "chipped chopped ham" (it's a NE Ohio/Western PA thing I guess), which is more or less glorified head cheese. It's delicious shaved paper thin, but pretty gnarly if you get it cut thick for some reason. There's all sorts of tough bits in it that get broken down by shaving the meat, hence the name.

                                                                                                                                            23 Replies
                                                                                                                                            1. re: Atomic76

                                                                                                                                              Head Cheese, you're the first to mention something like that. If it's made with good quality ingredients and spiced nicely, I'll eat it.

                                                                                                                                              1. re: treb

                                                                                                                                                I had some yesterday; made by a lady I know who makes what she calls "cold shape" twice a year. A bit too much spice, but that's the danger when you're making a food to be served chilled. Delicious overall, but indeedy the little succulent (worry bits, she calls gristle) bites could've been overpowering if it hadn't been paper-thin. :)

                                                                                                                                                1. re: treb

                                                                                                                                                  LOVE head cheese, especially with some little 'crunchies.'

                                                                                                                                                  1. re: c oliver

                                                                                                                                                    I love head cheese until I learned that it is made of a bunch of left over meat from the heads of the animals.

                                                                                                                                                    1. re: Chemicalkinetics

                                                                                                                                                      Er, that's why it's called HEAD cheese :)

                                                                                                                                                      1. re: c oliver

                                                                                                                                                        Where does the "cheese" part come from?

                                                                                                                                                        1. re: Chemicalkinetics

                                                                                                                                                          I just did a bunch of searching and I can't find the origin. Maybe someone will help us here :)

                                                                                                                                                          1. re: c oliver

                                                                                                                                                            Maybe the meat jelly (gelatin) feels like cheese. Who knows.

                                                                                                                                                          2. re: Chemicalkinetics

                                                                                                                                                            Not positive about this, but head cheese used to be made with extra rennet in the stock (to make it gel better than plain stock.) Since rennet is the ingredient used to set cheese.....

                                                                                                                                                            1. re: mamachef

                                                                                                                                                              No, it's _gelatin_ that you find in head cheese. Sometimes it's added, but sometimes whatever cooks out of the skin is enough to bind the final product.

                                                                                                                                                              Rennet works fine in cheese, but I doubt very much that you'd find it in head cheese...since head cheese is not a cheese at all.

                                                                                                                                                              1. re: The Professor

                                                                                                                                                                Thanks for the info, Professor. I do know that head cheese is not cheese per se. I also know that the collagen derived from the head is generally supplemented w/ some other form of binder or collagen, at least for the commercial product. Would be interesting to get a final answer on this.

                                                                                                                                                                1. re: mamachef

                                                                                                                                                                  This is an interesting insight (re: origin of English term "head cheese"):


                                                                                                                                                                  "Every now and then I’d pull a few books off the shelf and look for fromage de tête recipes. They proved to be more plentiful than I had expected, but mainly if I looked in older books. One of the first was a charcuterie book published in the 1930s. I only found a couple of modern recipes, one in a charcuterie book written for professionals and one in a celebrity cookbook from a Michelin three-star chef in the Alsace.

                                                                                                                                                                  As I searched, I found that the dish goes under a number of names. Fromage de tête is literally “cheese of the head,” in English, or what Americans call “headcheese” and the British call “brawn.” French-language variations of fromage de tête include tête fromagée (cheesy head), fromage de cochon (pig cheese), and pâté de tête (head paste). As I moved to older and older recipes, the dish was more likely to be called hure de porc or hure de sanglier (wild pig) than fromage de tête. (I know of no English translation for hure.) The earliest recipe I found was from 1656, and there were others from 1674 and 1691. I found only one from the 18th century, but my resources are a bit skimpy for this century. I found a very nice recipe published in 1852 in a book of traditional country cooking. The one I found in the original Larousse Gastronomique published in 1938, was simply described as ancienne, or very old. One food reference traces this dish in England back to the Middle Ages, although the original form described is a bit different. I suspect it goes back to much earlier times because it is a simple way to transform a pig’s head into easy eating."

                                                                                                                                                                  1. re: LotusRapper

                                                                                                                                                                    "I know of no English translation for hure"
                                                                                                                                                                    Theres a small town south east of Bordeaux along the Garrone called Hure - it might be a geographical reference as in Montreal Smoked Meat or Boston Beans.

                                                                                                                                                                    Then again, it might have been created along the German border where there might be an English translation... Why they'd give it such a name in the post middle ages is beyond me.

                                                                                                                                                        2. re: Chemicalkinetics

                                                                                                                                                          If you've ever been to Mexico or places in Europe, there are often delicacies like head meat served. Sometimes the whole head is served on a plate and you pick at the meat, tongue etc, It's usually slow cooked very tasty.

                                                                                                                                                              1. re: c oliver

                                                                                                                                                                What a beautiful thing, makes me hungry just looking at your pic. Was the dog peaking into the window allowed a piggy treat?

                                                                                                                                                              2. re: treb

                                                                                                                                                                I know this may sound a bit weird, but I am more custom to a whole intact pig head than the idea of random ground up head meat:


                                                                                                                                                                I think most people are the other way around.

                                                                                                                                                                I will admit that I have never had just simply the head.

                                                                                                                                                                1. re: Chemicalkinetics

                                                                                                                                                                  The crisp skin will certainly win you over, try the whole head when you can.

                                                                                                                                                        3. re: Atomic76

                                                                                                                                                          Headcheese is definitely a cold cut for which I have a preference on thickness -1/4" slice. Largely because I like all the chewy and gristly bits! I find that with headcheese (and I am unfamiliar with the regional chipped chopped ham, although it sounds great!), thin shaving makes the whole gelatinized mess fall apart into a greater mess, and I miss out on the gelatinous contiguousness (<-- heh, that, but I like gelatinized things) of the thicker slice. A slice of bread, a thick layer of mustard, and a slab of headcheese - good stuff.

                                                                                                                                                          1. re: cayjohan

                                                                                                                                                            True, head cheese is mainly held together by the gelatin. Love all the bits.

                                                                                                                                                            1. re: treb

                                                                                                                                                              And the gelatin matrix around the bits needs to be well flavored. That's a failing, I think, with a lot of headcheese.

                                                                                                                                                          1. Mortadella.1/8 inch thick.Not paper thin.Salumis,in a sandwich sliced thin. Just by itself,I like thick pieces.

                                                                                                                                                            5 Replies
                                                                                                                                                            1. re: emglow101

                                                                                                                                                              I like the Italian Mort which is about 9 inches in diameter with pistachio's dotted in it.

                                                                                                                                                              1. re: treb

                                                                                                                                                                Reminds me when I was in Italy.I would buy this fabulous mortadella as big as a dinner plate dotted with pistachio's.

                                                                                                                                                                1. re: emglow101

                                                                                                                                                                  That's what I get, it's huge but, oh so flavorful.

                                                                                                                                                                2. re: treb

                                                                                                                                                                  That's my favorite too.
                                                                                                                                                                  But it has to be sliced very thin.

                                                                                                                                                                  1. re: The Professor

                                                                                                                                                                    Yup, almost see through, mortadella is one I like real thin, tastes so much better that way.

                                                                                                                                                              2. thin, please. It;s hard to explain, but to me it just feels better when biting into the sandwich. That said, there are certain meats that i don't think work cut "thin", like corned beef and pastrami. For me maybe its a sensory thing...Dunno...

                                                                                                                                                                8 Replies
                                                                                                                                                                1. re: MRS

                                                                                                                                                                  MRS, I agree there are just some things
                                                                                                                                                                  that are hard to explain.
                                                                                                                                                                  Like an angel in tears,
                                                                                                                                                                  and a runaway train.
                                                                                                                                                                  (Credit to Tom Petty)

                                                                                                                                                                  1. re: Veggo

                                                                                                                                                                    aren't you poetic. That's cute. not sure what your response has to do with the original question. I, at least, attempted to articulate a response to the OP. This appears to the 2nd place you've made a comment after me, that kinda doesn't really answer anything. Besides being snipe-ish. What's your problem?!

                                                                                                                                                                    1. re: MRS

                                                                                                                                                                      Adjusting to daylight savings time, again.

                                                                                                                                                                  2. re: MRS

                                                                                                                                                                    Yah, corned beef and a like do need to be a thicker slice. I think is gives those style meats a better texture.

                                                                                                                                                                    1. re: treb

                                                                                                                                                                      It definitely depends on the meat. Corned beef, pastrami, roast beef, salami, prosciutto, super thin. Regular turkey, ham, chicken deli meat I'll go thocker

                                                                                                                                                                      1. re: fldhkybnva

                                                                                                                                                                        Curious, do you like the way prosciutto is sliced on the side edge, ie Spain, or on the end, the flat base, of the ham?

                                                                                                                                                                        1. re: treb

                                                                                                                                                                          I like the latter, though haven't seen the former much

                                                                                                                                                                        2. re: fldhkybnva

                                                                                                                                                                          Yes, it depends. Either thin, thinner or thinnest. Most sandwich bread has sufficient chew to it that I don't need to augment the chew with thick cuts of meat.

                                                                                                                                                                    2. Paper thin please. I want it so thin it almost melts in my mouth.

                                                                                                                                                                      1 Reply
                                                                                                                                                                      1. re: i_am_Lois

                                                                                                                                                                        Melts in your mouth, that's what I like about certain cold cuts.