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1.) Alex - 12/25/2019
DIdn't think I would forget about you guys did you?
Have to post this early though as we've lost internet here and I'm slow posting this via cellular. Not even sure it will work.

Anyway, Merry Christmas you degenerates :P



Alex
2.) Swamp Fox - 12/25/2019
LOL ...





LOL...


Merry Christmas, Alex.

Thanks for keeping this leaky boat afloat. :beer:



[Kylie Minogue---Christmas Isn't Christmas Til You Get Here]
3.) DParker - 12/25/2019
[QUOTE=Alex;59697]DIdn't think I would forget about you guys did you?[/QUOTE]

Have you considered switching to something with a higher ABV %? That usually works for me.
4.) Swamp Fox - 12/25/2019
LOL ... + 7


:grin::buds::ach::laugh:
5.) billy b - 12/25/2019
Merry Christmas boys and Commander!!!
6.) DParker - 12/27/2019
Now that we have all of the well-wishing out of the way, let's move on to what Christmas is really all about: Crass commercialism and the goodies that Santa brought us. Apparently Mrs. Claus got tired of listening to me whine about how inadequate my old half-plastic Cabela's slicer was every time I wrestled a slab of bacon through it, and she upgraded me to this restaurant-grade 240W 10" blade model. Now I need to pick up some hoagie rolls and cheap ribeyes and slice the latter paper-thin for Philly cheesesteaks.

7.) Swamp Fox - 12/28/2019
Niiice!

Do I have to take a number, or can I just stop in and get served right away?
8.) DParker - 12/28/2019
[QUOTE=Swamp Fox;59721]Niiice!

Do I have to take a number, or can I just stop in and get served right away?[/QUOTE]

9.) Swamp Fox - 12/28/2019
10.) bluecat - 12/28/2019
You will love that slicer! All metal was a great choice. Be really careful around that blade. I take mine apart for cleaning each time. You can cut yourself easily when handling the blade.

You got a good one.
11.) DParker - 12/28/2019
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".
12.) DParker - 12/28/2019
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.

[video=youtube;wKM5iK6t5iE]https://www.youtube.com/watch?v=wKM5iK6t5iE[/video]
13.) bluecat - 12/28/2019
I think I put on leather gloves to take blade off. Once it's off, it is less precarius.
14.) bluecat - 12/28/2019
It slices so fast and efficient you don't get to use it long.
15.) bluecat - 12/28/2019
It's hard to find all metal slicers. You have to go the professional industrial route.
16.) DParker - 12/28/2019
[QUOTE=bluecat;59727]I think I put on leather gloves to take blade off. Once it's off, it is less precarius.[/QUOTE]

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.
17.) DParker - 12/29/2019
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.
18.) bluecat - 12/30/2019
...and why wasn't I invited?
19.) bluecat - 12/30/2019
Those sandwiches look better than anything you could buy.
20.) DParker - 12/30/2019
[QUOTE=bluecat;59732]...and why wasn't I invited?[/QUOTE]

Damned post office losing invitations again.

[QUOTE=bluecat;59733]Those sandwiches look better than anything you could buy.[/QUOTE]

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?
21.) Swamp Fox - 12/30/2019
[QUOTE=DParker;59731]



For game day, we watched Green Bay pull out an ugly win against Detroit while downing proper [B][COLOR="#000000"]Italian[/COLOR][/B] cold-cut subs. Genoa Salami, Prosciutto, [B][COLOR="#FF0000"]Black Forest Ham[/COLOR][/B], 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[B][COLOR="#FFFF00"] low-carb [/COLOR][/B]thing.[/QUOTE]


The Germans like to march in the shade, and there is some in what became Italy...


The legend is that one German side of me came to America through Naples ... blond hair and blue eyes, with a pepperoni & extra cheese pizza in the luggage, unless I am very much mistaken.


22.) Swamp Fox - 12/30/2019
"Are you saying an Italian sub really isn't Italian?"


Well, yes, Yes I am ....



LOL ... :poke: ... LOL
23.) Swamp Fox - 12/30/2019
[B][COLOR="#FF0000"][B]Elizabeth Warren to hold private meeting with tribal leaders Sunday in effort to atone for past claims
[/B][/COLOR][/B]

[url]https://www.washingtonpost.com/politics/elizabeth-warren-to-hold-private-meeting-with-tribal-leaders-sunday-in-effort-to-atone-for-past-claims/2019/12/19/022e3cde-2120-11ea-bed5-880264cc91a9_story.html[/url]
24.) DParker - 12/30/2019
[QUOTE=Swamp Fox;59737]The Germans like to march in the shade, and there is some in what became Italy...


The legend is that one German side of me came to America through Naples ... blond hair and blue eyes, with a pepperoni & extra cheese pizza in the luggage, unless I am very much mistaken.


[/QUOTE]

Was that a Genoa salami in his pocket, or was he just glad to see someone?
25.) Swamp Fox - 12/30/2019
Coming from northern Bavaria, I think it is safe to say it might have been a Wei▀wurst when he met the Irish colleen ... LOL
26.) Swamp Fox - 12/30/2019
Not that I'm from northern Bavaria ... I'm just sayin' he prolly had a Wei▀wurst ... Or at least was familiar with them ....
27.) bluecat - 12/30/2019
[QUOTE=DParker;59720]Now that we have all of the well-wishing out of the way, let's move on to what Christmas is really all about: Crass commercialism and the goodies that Santa brought us. Apparently Mrs. Claus got tired of listening to me whine about how inadequate my old half-plastic Cabela's slicer was every time I wrestled a slab of bacon through it, and she upgraded me to this restaurant-grade 240W 10" blade model. Now I need to pick up some hoagie rolls and cheap ribeyes and slice the latter paper-thin for Philly cheesesteaks.

[/QUOTE]

I wanted to make sure that the blade diameter was a blade diameter used in the industry in case replacing a blade was an issue. There are all sorts of sizes out there. I think you won't have a problem replacing a blade if ever you try to cut off the heel of some stillettos...
28.) bluecat - 12/30/2019

....
29.) DParker - 12/30/2019
[QUOTE=bluecat;59747]
....[/QUOTE]

"We're lookin' at half a millimeter" and "Where does the meat go?" don't belong together in the same scene.
30.) DParker - 12/30/2019
[QUOTE=bluecat;59746]I wanted to make sure that the blade diameter was a blade diameter used in the industry in case replacing a blade was an issue. There are all sorts of sizes out there. I think you won't have a problem replacing a blade if ever you try to cut off the heel of some stillettos...[/QUOTE]

Now that you mention it, the blade does look an awful lot like some other replacement blades I'm seeing online, so maybe it is a standard design. I'll need to do some more reading when I get home tonight. Thanks for the tip.
31.) Swamp Fox - 12/31/2019
I leave this here for your enjoyment ...

32.) DParker - 01/01/2020
I smoked a new batch of bacon on Sunday...

[URL="https://i.imgur.com/Qoa8rP1.jpg"](Link to larger original)[/URL]


I know, the smoker is disgusting and desperately needs to be scrubbed out. But that'll have to wait until I'm done playing with my new toy. After making short work of a hunk of pastrami from my last project, on to the bacon...

[URL="https://i.imgur.com/TIpTUEi.jpg"](Link to larger original #2)[/URL]


[video=youtube;W0pweAgJVvA]https://www.youtube.com/watch?v=W0pweAgJVvA[/video]

Precisely 3.5mm thick slices spit out just as fast as I can push the product tray. Man, I like this gizmo.
33.) bluecat - 01/02/2020
I just watched a video of a man playing with his meat.
34.) DParker - 01/02/2020
And liked it!
35.) bluecat - 01/02/2020
:cool:
36.) Swamp Fox - 01/02/2020
They like the part about eatin' the whole hog in Ireland, Ol' Dan Parker ... :wink ....