Latestarter's ramblings/musings/gripes and grumbles.

[Latestarter]

So I guess my thread has become the culinary thread. Along those lines, I have been craving a good Philly cheesesteak w/mushroom & onion sub for a while now. No place around here offers them, at least not a "true" rendition. So the local grocery just put rib eye roasts on sale and I decided I'd buy me a roast and make a legit sub. Well, getting the roast isn't the issue... They don't have a slicer in the meat department, only in the deli department. They can't slice raw meat on the deli slicers because of contamination issues. The meat room offered to cut it with the band saw, but I'd lose too much to saw waste, and they'd never be able to get it cut thin enough. So I decided I'd go ahead and buy a meat slicer and do it myself.

So there are places around that you can buy a very cheap slicer at, but of course I don't want to buy a piece of crap that's gonna break or burn up after several uses. Best choice I seemed to have was to drive to BassPro Shop 2 hours away but they only carried the cheap models (their brand) in store as well. So I ended up buying a decent, highly rated/reviewed machine online through Amazon Prime with guaranteed 2 day delivery to arrive here Monday the 6th. https://chefschoice.com/product/chefschoice-electric-food-slicer-model-615/

I also bought the optional smooth slicing blade to go with it for cheeses and hams for less than $30.00. The rib roast is on sale through Tuesday so it looks like I have to wait until then to have my sub. I'm guessing I'll slice up the whole roast and freeze individual serving sized packages for future use.

Next on the agenda I believe will be getting a regular roast and slicing it up to make jerky

 

[CntryBoy777]

Well, LS if ya would have something else to Report, it wouldn't get "HiJacked" near as much, but when it is all ya have posted since the Mel pics....just what do ya Expect to happen??....It does seem that Good Food follows ya around like a puppy dog...

 

[NH homesteader]

Sweet! Bookmarked! I need one of those. It will get regular use at my house, looks like a good one.

 

[Devonviolet]

Next on the agenda I believe will be getting a regular roast and slicing it up to make jerky

Oh MAN!!! Does that make my mouth water!!! It's been YEARS since I had a real Philly Cheese Steak, in Philly, of all places!

Btw, that slicer looks really nice! Good buy there LS.

 

[TAH]

Nice!

I was wondering what kind of grinder you were going to get?

 

[OneFineAcre]

Nice
Enjoy your cheese steak sandwich
I

 

[Latestarter]

This machine was ranked pretty much at the top of every comparison test I was able to find. The 2nd best was their model 610 which was like $85 bucks. This one has the more powerful motor at 120 watts vs 110 for the 610... Also this one is gear driven vice belt... Another plus. The next step up after this one ($149) jumps to mid $200s then mid $300s all the way up to the true commercial units that are thousands. The reviews were many and overall pretty good at 68% 5 of 5 and 20% 4 of 5 so almost 90% (88%) of the reviews were 4 or better. https://www.amazon.com/Chefs-Choice-Premium-Electric-Slicer/product-reviews/B0058VCYWS the 610 had the same overall (65% m5/5 24% 4/5; 89% actual).

I think for the grinder I'm going to go with the Cabelas model that was talked about in @Alexz7272 bought. Not too small but not too big either: http://www.cabelas.com/product/home...ination=/category/Food-Grinders/104364180.uts

 

[Pastor Dave]

I have a meat saw leftover from my Mom's restaurant days.
It is simple 110v with a 7-1/2" blade just like my skill saw.
It does the job for now until I need to break down and buy something else. And, it comes apart pretty easy to wash and then I wipe it all down with clorox wipes and let air dry.
I always buy roasts for cheaper at fhe grocery and make my own steaks. It really saves money. I can do 1" to a really thin fraction. I love it, and sounds like you will too.

 

[Bruce]

Sounds like a plan Chef Joe Though I don't know why you have to slice up the entire rib roast for cheese steaks. What is wrong with hacking off some 1" or so steaks as well? I know there is a guy that lives REAL close to you that does killer rib eye steaks on the BBQ. At least I've been told he does.

 

[Latestarter]

Well, you know Bruce, I could do that, however, I really prefer my rib eye steaks "on the bone" for added flavor, especially grilled. Now depending on the fine capability of this slicer, I "may" have a thin sliced rib eye steak left at the end that I'll be obligated to cook as a breakfast steak with some eggs and toast... may even splurge and cook up some fresh hand grated hash browns w/onions and cheese to put those eggs on top of as well

I may have mentioned that I like rib eye steaks for any meal... Not buying a whole rib section, just a 3-4 pound small roast.