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Lunchmeat

fenderjazz68

fenderjazz68

Feb 6, 2004
1,344
5
The land of Cheesesteaks
#1
Ok, so I'm at the supermarket deli area getting some ham and cheese. I listen in to what everyone else is ordering from time to time to keep myself entertained somehow.

This one person insists that her turkey be cut to a certain thickness and keeps sending the poor counter person back till its right. Now I've had lunchmeat all my life and can't tell why someone would be so insistant to get it cut to a certain thickness. I mean, come on can you really tell once it gets on the sandwich?

Any clues to this mystery?

Got any strange deli stories?
 
#7
So thats it?

Still seems funny to me...I could see maybe if it was tough, but turkey?

Wizardgoleman said:
I used to work in a deli, and some people demand that the meat that they buy be certain thicknesses, the thinner it is, the easier it seems to chew, since its already broken down to a thinner piece. I used to see parents of small children order it like that. Personally as long as it isn't ridiculously thick, I could care less...
Click to expand...
 
#8
I take that stance simply because my Wife works in a Bakery, and it has a deli attached to it, and she has had to deal with those types too often.

Even when there is a chart with numbers relative to thickness the patron can chose to expedite the process quicker, there are still yahoos who insist the machine is cutting wrong, regardless of the fact that the blade is at fixed length on the arbor.

I'd say "ok m'am, whip out your lunchmeat calipers and prove it" but I don't work there.
 
#9
fenderjazz68 said:
This one person insists that her turkey be cut to a certain thickness and keeps sending the poor counter person back till its right. Now I've had lunchmeat all my life and can't tell why someone would be so insistant to get it cut to a certain thickness. I mean, come on can you really tell once it gets on the sandwich?
Click to expand...

Just be glad that you are NOT married to her. Anyone who's that much of a pain in the butt for no good reason is bound to be a nightmare to get along with.
 
#10
Krakus Ham needs to be cut to .025, no thicker.
(Any deli weenie that can't figure that out is underqualified
for the position. )

Jarlsberg Cheese needs to be .035 for best flavor at 40-45
degrees F. It can be thinner, but will need to be refrigerated
to a lower temp so it doesn't stick and tear.

I like Well done Roast Beef at .075 - .085, Rare at about .030.

Prosciutto should be .011, .010 is too thin and .012 is too thick.

Beef Tongue - err, not sure on that one. That stuff is a bit
weird. Especially if you have ever watched a cow lick a
nostril.

Head Cheese: It's the name of my next band, but I haven't
actually met anyone that admits to eating it. I have been
unsuccessful in actually obtaining an ingredient list for that
'meat product'.

Speaking of 'Meat Product', Spam should be sliced in .200-.250 thick
slices, eaten cold on white toast with butter, taking care to include
the gelatin. Aloha to the fave food of Paradise. Start a fund for your
bypass surgery now.
 

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