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Long-time vegetarian here, so please humor me .....
I'm always puzzled when I see commercials that describe deli-style coldcuts as "shaved" or "thin sliced." Does it really matter how thin/thick a piece of meat is sliced?
To some, the preference are the thin sliced deli meats/ cold cuts, rather then having a big "chunk" on your bread to chew trough.
I like it "in the middle"....not thick, but not to thin either.
It doesn't influence the taste or texture, and it's just personal preference, really.
I only know, that deli clerks dread slicing lunch meat thin, or shaving it.
It takes an enormous time for them to get done, and their arm is ready to "fall off" when they filled some orders...especially, if it's a larger quantity.....LOL.
yes i always ask the deli person to SLICE THIN because to me it tastes better to have 2 or three thinly sliced slices of meat or cheese than to have one thick piece. it's the same weight, but causes a different affect in my mouth and on my taste buds.
yes i always ask the deli person to SLICE THIN because to me it tastes better to have 2 or three thinly sliced slices of meat or cheese than to have one thick piece. it's the same weight, but causes a different affect in my mouth and on my taste buds.
I get Boar's Head cold cuts and they have to be sliced just above shaving. It makes all the difference in the world for a great tasting sandwich. American cheese a little thicker and stacked.
I get Boar's Head cold cuts and they have to be sliced just above shaving. It makes all the difference in the world for a great tasting sandwich. American cheese a little thicker and stacked.
I agree with the just above shaved making all the difference. The texture I'm sure has much to do with it. But think about it, doesn't ground sirloin taste extremely different than say the whole form of the steak. textures do make a difference on my tastebuds for sure.
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