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Thread: Merry Christmas

  1. #11
    Senior Member DParker's Avatar
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    Thanks. Yeah, I was taking bets from the family on how long it would be before I ended up christening the thing with my own blood. The smart money seemed to be on "not long".
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  2. #12
    Senior Member DParker's Avatar
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    Slicing ribeyes edge-wise (hence the narrow strips) on the 1mm thickness setting. About as close to paper-thin as you're going to get. The sliding action of the product tray is baby's-butt smooth, and even with that hum the motor is significantly quieter than my old slicer. And you're certainly right about that blade being something that's not to be trifled with. I don't know that I've ever been as careful with anything as I was when taking things apart for cleaning.

    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  3. #13
    Senior Member bluecat's Avatar
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    I think I put on leather gloves to take blade off. Once it's off, it is less precarius.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  4. #14
    Senior Member bluecat's Avatar
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    It slices so fast and efficient you don't get to use it long.
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    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  5. #15
    Senior Member bluecat's Avatar
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    It's hard to find all metal slicers. You have to go the professional industrial route.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  6. #16
    Senior Member DParker's Avatar
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    Quote Originally Posted by bluecat View Post
    I think I put on leather gloves to take blade off. Once it's off, it is less precarius.
    One of the other gifts I got was a pair of cut-proof gloves for when I'm butchering large hunks of meat (briskets and what-not). Unfortunately I couldn't remember which box they were in, but I think I'll dig them out and use them the next time I disassemble the blade. I don't know that they'll be as safe as thick leather gloves, but they should at least provide some measure of protection.

    Oh, and replacement blades are US$140 from the manufacturer (I haven't found any cheaper outlets for them yet), so I'm gonna' baby that thing.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  7. #17
    Senior Member DParker's Avatar
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    Since yesterday's all-day rain kept me from being able to smoke my latest batch of bacon I decided to put the slicer to work helping me reproduce 2 of history's greatest smmiches:

    Cheesesteak made from the aforementioned paper-thin ribeye, carmelized onion, bell pepper, mushrooms and provolone on a butter-toasted soft hoagie roll with just enough mayo to keep the bread from soaking up juices and getting soggie.



    For game day, we watched Green Bay pull out an ugly win against Detroit while downing proper Italian cold-cut subs. Genoa Salami, Prosciutto, Black Forest Ham, Mortadella, Provolone, shredded lettuce, paper-thin Roma tomato and sweet onion slices on the same hoagie rolls with mayo and homemade Italian dressing (garlic-unfused olive oil, balsamico and Italian herbs).



    So much for that whole low-carb thing.
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  8. #18
    Senior Member bluecat's Avatar
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    ...and why wasn't I invited?
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  9. #19
    Senior Member bluecat's Avatar
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    Those sandwiches look better than anything you could buy.
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  10. #20
    Senior Member DParker's Avatar
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    Quote Originally Posted by bluecat View Post
    ...and why wasn't I invited?
    Damned post office losing invitations again.

    Quote Originally Posted by bluecat View Post
    Those sandwiches look better than anything you could buy.
    I don't know about that, but they definitely had that little something extra perception boost that comes from making them yourself. I've been wanting to do both of these for a long time but, oddly, had a hell of a time finding proper soft hoagie rolls anywhere. I have no trouble at all finding numerous sources for all manner of exotic ingredients, but hoagie rolls are nigh impossible to locate from local retail sources (grocery stores, dedicated bakeries, etc). Surprisingly, I happened to find them in the bakery section of our local WalMart where they bake them daily. Who would have thought?
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

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