SamSpade
Well-Known Member
A couple months ago, I got a new food slicer. It works great. No complaints, it is easy to set up and easy to clean.
Plus, I ordered it online using a ton of coupons, so I got it for a great price.
Thus far, we've made Cubans (slicing up pork loin), Reubens (slicing up corned beef) and French Dip sandwiches (using marinated bottom round for the roast beef).
I could be fine with all that, but - I haven't found anything else to slice that isn't cheaper to just cut up myself.
For example if I buy one of those long pepperoni sticks? It's cheaper to just buy it sliced.
Most cheeses I've seen come sliced for about the price getting it unsliced.
I'm not much of a foodie - but - I do think the slicer is fun. I got it however, to save money.
I'm not going to slice up fresh bread no matter how good it tastes if it's actually a lot more expensive.
What else can I do with it? Do you use yours for a lot? I figure maybe sliced ham - I did do turkey breast with leftover turkey last time we had one.
But the thing with ham is the damned bone. Slice what? London Broil for thin steaks?
Plus, I ordered it online using a ton of coupons, so I got it for a great price.
Thus far, we've made Cubans (slicing up pork loin), Reubens (slicing up corned beef) and French Dip sandwiches (using marinated bottom round for the roast beef).
I could be fine with all that, but - I haven't found anything else to slice that isn't cheaper to just cut up myself.
For example if I buy one of those long pepperoni sticks? It's cheaper to just buy it sliced.
Most cheeses I've seen come sliced for about the price getting it unsliced.
I'm not much of a foodie - but - I do think the slicer is fun. I got it however, to save money.
I'm not going to slice up fresh bread no matter how good it tastes if it's actually a lot more expensive.
What else can I do with it? Do you use yours for a lot? I figure maybe sliced ham - I did do turkey breast with leftover turkey last time we had one.
But the thing with ham is the damned bone. Slice what? London Broil for thin steaks?