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Lunch meat or cold cuts
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Stan Brown
Mar 21, 2015, 10:14:55 AM3/21/15
to
Today I bought some sliced ham and sliced turkey for sandwiches, and
for some reason I remembered that my grandmother always called them
"cold cuts" where my mother always said "lunch meat".
I'm curious what terms y'all use for products like those.
--
"The difference between the /almost right/ word and the /right/ word
is ... the difference between the lightning-bug and the lightning."
--Mark Twain
Stan Brown, Tompkins County, NY, USA http://OakRoadSystems.com
for some reason I remembered that my grandmother always called them
"cold cuts" where my mother always said "lunch meat".
I'm curious what terms y'all use for products like those.
--
"The difference between the /almost right/ word and the /right/ word
is ... the difference between the lightning-bug and the lightning."
--Mark Twain
Stan Brown, Tompkins County, NY, USA http://OakRoadSystems.com
Tony Cooper
Mar 21, 2015, 10:33:35 AM3/21/15
to
On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
<the_sta...@fastmail.fm> wrote:
>Today I bought some sliced ham and sliced turkey for sandwiches, and
>for some reason I remembered that my grandmother always called them
>"cold cuts" where my mother always said "lunch meat".
>
>I'm curious what terms y'all use for products like those.
While I don't consider it a "rule", "cold cuts" are meat that the
<the_sta...@fastmail.fm> wrote:
>Today I bought some sliced ham and sliced turkey for sandwiches, and
>for some reason I remembered that my grandmother always called them
>"cold cuts" where my mother always said "lunch meat".
>
>I'm curious what terms y'all use for products like those.
person in the meat department of a supermarket slices off on order,
and "lunch meat" is pre-packaged slices.
If I go to a supermarket and have the person slice off a quarter pound
of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
of the same thing, I'm buying lunch meat.
--
Tony Cooper - Orlando FL
Whiskers
Mar 21, 2015, 10:50:05 AM3/21/15
to
previously cooked "joints" or "rolls" or "carcasses"; essentially,
"left-overs" from an earlier hot meal. "Luncheon meat" (not "lunch
meat" which I've never encountered before) would be mechanically
recovered meat compressed into a convenient shape (with added stuff to
make it keep the shape and not decay or taste too horrid or look
unattractive) and cooked and canned. "Spam" is the brand-name that
comes to mind. There may even be vegetarian or vegan "luncheon meat"
based on fungi or flora.
--
-- ^^^^^^^^^^
-- Whiskers
-- ~~~~~~~~~~
Athel Cornish-Bowden
Mar 21, 2015, 11:22:29 AM3/21/15
to
On 2015-03-21 14:50:02 +0000, Whiskers said:
> On 2015-03-21, Tony Cooper <tonyco...@gmail.com> wrote:
>> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
>> <the_sta...@fastmail.fm> wrote:
>>
>>> Today I bought some sliced ham and sliced turkey for sandwiches, and
>>> for some reason I remembered that my grandmother always called them
>>> "cold cuts" where my mother always said "lunch meat".
>>>
>>> I'm curious what terms y'all use for products like those.
>>
>> While I don't consider it a "rule", "cold cuts" are meat that the
>> person in the meat department of a supermarket slices off on order,
>> and "lunch meat" is pre-packaged slices.
>>
>> If I go to a supermarket and have the person slice off a quarter pound
>> of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
>> of the same thing, I'm buying lunch meat.
>
> To me, "cold cuts" would be slices of mean carved from a selection of
> previously cooked "joints" or "rolls" or "carcasses"; essentially,
> "left-overs" from an earlier hot meal. "Luncheon meat" (not "lunch
> meat" which I've never encountered before)
I was going to make that point. Although "luncheon" as a term for lunch
> On 2015-03-21, Tony Cooper <tonyco...@gmail.com> wrote:
>> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
>> <the_sta...@fastmail.fm> wrote:
>>
>>> Today I bought some sliced ham and sliced turkey for sandwiches, and
>>> for some reason I remembered that my grandmother always called them
>>> "cold cuts" where my mother always said "lunch meat".
>>>
>>> I'm curious what terms y'all use for products like those.
>>
>> While I don't consider it a "rule", "cold cuts" are meat that the
>> person in the meat department of a supermarket slices off on order,
>> and "lunch meat" is pre-packaged slices.
>>
>> If I go to a supermarket and have the person slice off a quarter pound
>> of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
>> of the same thing, I'm buying lunch meat.
>
> To me, "cold cuts" would be slices of mean carved from a selection of
> previously cooked "joints" or "rolls" or "carcasses"; essentially,
> "left-overs" from an earlier hot meal. "Luncheon meat" (not "lunch
> meat" which I've never encountered before)
is not used in British English except as the height of pomposity,
"luncheon meat" has always (in my experience) been the standard term.
For PTD and others who have difficulty with reading comprehension, I'm
specifying British English because that's what I know about. I'm not
claiming that the same terminology isn't also used in Jersey City.
> would be mechanically
> recovered meat compressed into a convenient shape (with added stuff to
> make it keep the shape and not decay or taste too horrid or look
> unattractive) and cooked and canned. "Spam" is the brand-name that
> comes to mind. There may even be vegetarian or vegan "luncheon meat"
> based on fungi or flora.
--
Tony Cooper
Mar 21, 2015, 12:04:25 PM3/21/15
to
On Sat, 21 Mar 2015 16:22:24 +0100, Athel Cornish-Bowden
<acor...@imm.cnrs.fr> wrote:
>I was going to make that point. Although "luncheon" as a term for lunch
>is not used in British English except as the height of pomposity,
>"luncheon meat" has always (in my experience) been the standard term.
I would not consider "luncheon" to be particularly pompous. Formal,
<acor...@imm.cnrs.fr> wrote:
>I was going to make that point. Although "luncheon" as a term for lunch
>is not used in British English except as the height of pomposity,
>"luncheon meat" has always (in my experience) been the standard term.
maybe, but not pompous. A hotel menu may list the luncheon choices.
The Winter Park Woman's Club may schedule an address by a plastic
surgeon on the benefits of blepharoplasty with the presentation
followed by a luncheon.
"Lunch" is a crude sounding word. Not a bad word, but say it three
times and begins to sound ugly.
>For PTD and others who have difficulty with reading comprehension, I'm
>specifying British English because that's what I know about. I'm not
>claiming that the same terminology isn't also used in Jersey City.
presentation on laser tattoo removal followed by a luncheon sponsored
by a purveyor of heavy gold chains. Guests would receive a discount
gift card from a maker of bruise concealer make-up and an application
form for a domestic violence restraint order.
Athel Cornish-Bowden
Mar 21, 2015, 12:35:15 PM3/21/15
to
On 2015-03-21 16:04:39 +0000, Tony Cooper said:
> On Sat, 21 Mar 2015 16:22:24 +0100, Athel Cornish-Bowden
> <acor...@imm.cnrs.fr> wrote:
>
>> I was going to make that point. Although "luncheon" as a term for lunch
>> is not used in British English except as the height of pomposity,
>> "luncheon meat" has always (in my experience) been the standard term.
>
> I would not consider "luncheon" to be particularly pompous.
OK, "pompous" was perhaps not the right word. It is still used in
> On Sat, 21 Mar 2015 16:22:24 +0100, Athel Cornish-Bowden
> <acor...@imm.cnrs.fr> wrote:
>
>> I was going to make that point. Although "luncheon" as a term for lunch
>> is not used in British English except as the height of pomposity,
>> "luncheon meat" has always (in my experience) been the standard term.
>
> I would not consider "luncheon" to be particularly pompous.
formal invitations, but I wouldn't expect it to be said in ordinary
conversation (other than in quoting something one has read on an
invitation).
> Formal,
> maybe, but not pompous. A hotel menu may list the luncheon choices.
> The Winter Park Woman's Club may schedule an address by a plastic
> surgeon on the benefits of blepharoplasty with the presentation
> followed by a luncheon.
> --
athel
Tony Cooper
Mar 21, 2015, 12:47:49 PM3/21/15
to
On Sat, 21 Mar 2015 17:35:08 +0100, Athel Cornish-Bowden
You might think, but...no. http://www.womansclubofwinterpark.com/
Just checking around the area, Sanford also has a "Woman's Club" as
does Oviedo, Casselberry, and Deltona. However, they're all
associated with the General Federation of Women's Clubs.
Checking around the state, "Woman's Club" is commonly used:
http://www.gfwcflorida.org/about/clubs/clubs.html
Just checking around the area, Sanford also has a "Woman's Club" as
does Oviedo, Casselberry, and Deltona. However, they're all
associated with the General Federation of Women's Clubs.
Checking around the state, "Woman's Club" is commonly used:
http://www.gfwcflorida.org/about/clubs/clubs.html
Peter T. Daniels
Mar 21, 2015, 3:17:25 PM3/21/15
to
On Saturday, March 21, 2015 at 10:33:35 AM UTC-4, Tony Cooper wrote:
> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
> <the_sta...@fastmail.fm> wrote:
>
> >Today I bought some sliced ham and sliced turkey for sandwiches, and
> >for some reason I remembered that my grandmother always called them
> >"cold cuts" where my mother always said "lunch meat".
> >
> >I'm curious what terms y'all use for products like those.
>
> While I don't consider it a "rule", "cold cuts" are meat that the
> person in the meat department of a supermarket slices off on order,
> and "lunch meat" is pre-packaged slices.
That sounds about right.
> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
> <the_sta...@fastmail.fm> wrote:
>
> >Today I bought some sliced ham and sliced turkey for sandwiches, and
> >for some reason I remembered that my grandmother always called them
> >"cold cuts" where my mother always said "lunch meat".
> >
> >I'm curious what terms y'all use for products like those.
>
> While I don't consider it a "rule", "cold cuts" are meat that the
> person in the meat department of a supermarket slices off on order,
> and "lunch meat" is pre-packaged slices.
Except that the former don't come from the meat department, but from
the deli department.
> If I go to a supermarket and have the person slice off a quarter pound
> of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
> of the same thing, I'm buying lunch meat.
don't think Oscar Mayer does bulk.
Peter T. Daniels
Mar 21, 2015, 3:20:08 PM3/21/15
to
even though they went off the air/the cable years ago -- and had nothing
to do with Jersey City.
Peter T. Daniels
Mar 21, 2015, 3:22:11 PM3/21/15
to
Janet
Mar 21, 2015, 3:40:44 PM3/21/15
to
In article <620rga19rs1eiheba...@4ax.com>, tonycooper214
@gmail.com says...
To me, "lunch meat " is bits of mixed meats processed into a block,
usually tinned.
Janet
@gmail.com says...
usually tinned.
Janet
Janet
Mar 21, 2015, 3:43:33 PM3/21/15
to
In article <684rgahjslrppopak...@4ax.com>, tonycooper214
@gmail.com says...
lunch"
> "Lunch" is a crude sounding word. Not a bad word, but say it three
> times and begins to sound ugly.
Say it three time to me and I'd start to feel hungry.
Janet
@gmail.com says...
>
> On Sat, 21 Mar 2015 16:22:24 +0100, Athel Cornish-Bowden
> <acor...@imm.cnrs.fr> wrote:
>
> >I was going to make that point. Although "luncheon" as a term for lunch
> >is not used in British English except as the height of pomposity,
> >"luncheon meat" has always (in my experience) been the standard term.
>
> I would not consider "luncheon" to be particularly pompous. Formal,
> maybe, but not pompous. A hotel menu may list the luncheon choices.
> The Winter Park Woman's Club may schedule an address by a plastic
> surgeon on the benefits of blepharoplasty with the presentation
> followed by a luncheon.
You're describing a strata of female society called "ladies who
> On Sat, 21 Mar 2015 16:22:24 +0100, Athel Cornish-Bowden
> <acor...@imm.cnrs.fr> wrote:
>
> >I was going to make that point. Although "luncheon" as a term for lunch
> >is not used in British English except as the height of pomposity,
> >"luncheon meat" has always (in my experience) been the standard term.
>
> I would not consider "luncheon" to be particularly pompous. Formal,
> maybe, but not pompous. A hotel menu may list the luncheon choices.
> The Winter Park Woman's Club may schedule an address by a plastic
> surgeon on the benefits of blepharoplasty with the presentation
> followed by a luncheon.
lunch"
> "Lunch" is a crude sounding word. Not a bad word, but say it three
> times and begins to sound ugly.
Janet
Sam Plusnet
Mar 21, 2015, 4:06:12 PM3/21/15
to
In article <MPG.2f77da3ec...@news.eternal-september.org>,
nob...@home.com says...
"Say it loud and there's music playing."
(Which seems logical to me since you would have to raise your voice in
order to be heard over the muzak.)
--
Sam
nob...@home.com says...
(Which seems logical to me since you would have to raise your voice in
order to be heard over the muzak.)
--
Sam
Sam Plusnet
Mar 21, 2015, 4:09:33 PM3/21/15
to
In article <MPG.2f77d9769...@news.eternal-september.org>,
nob...@home.com says...
(British English)
I cannot imagine using the term "cold cuts" and as others have said
"Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
Meat".
--
Sam
nob...@home.com says...
I cannot imagine using the term "cold cuts" and as others have said
"Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
Meat".
--
Sam
musika
Mar 21, 2015, 4:35:45 PM3/21/15
to
--
Ray
UK
Iain Archer
Mar 21, 2015, 4:40:41 PM3/21/15
to
Janet <nob...@home.com> wrote on Sat, 21 Mar 2015 at 19:43:28:
> You're describing a strata of female society called "ladies who
>lunch"
Eheu!
> You're describing a strata of female society called "ladies who
>lunch"
--
Iain Archer
Iain Archer
Mar 21, 2015, 4:40:42 PM3/21/15
to
"cold-meat counters" in the larger grocers such as Sainsburys. There
are plenty of current references too.
--
Iain Archer
Peter T. Daniels
Mar 21, 2015, 6:05:11 PM3/21/15
to
boiled or baked ham, turkey breast, roast beef, etc., thin-sliced? "Cold
meat" seems like when you tuck a leftover roast in the refrigerator and
scavenge for chunks of it the next day.
The ones in the Spam (which I'm pretty sure I've never tasted) category
don't seem to turn up at deli counters -- "ham and cheese loaf," which are
square slices comprising two quarters of each (diagonally divided), or the
one made from minced ham (etc.) with nuggets of cheese scattered through the
meat, pimento-and-olive loaf, which is a composite matrix into which olives
and pimentos are inserted so each slice has slices of each, and maybe others.
Peter T. Daniels
Mar 21, 2015, 6:06:23 PM3/21/15
to
On Saturday, March 21, 2015 at 3:43:33 PM UTC-4, Janet wrote:
> In article <684rgahjslrppopak...@4ax.com>, tonycooper214
> @gmail.com says...
> >
> > On Sat, 21 Mar 2015 16:22:24 +0100, Athel Cornish-Bowden
> > <acor...@imm.cnrs.fr> wrote:
> >
> > >I was going to make that point. Although "luncheon" as a term for lunch
> > >is not used in British English except as the height of pomposity,
> > >"luncheon meat" has always (in my experience) been the standard term.
> >
> > I would not consider "luncheon" to be particularly pompous. Formal,
> > maybe, but not pompous. A hotel menu may list the luncheon choices.
> > The Winter Park Woman's Club may schedule an address by a plastic
> > surgeon on the benefits of blepharoplasty with the presentation
> > followed by a luncheon.
>
> You're describing a strata of female society called "ladies who
> lunch"
That, especially as delivered by Elaine Stritch, is one of several great
> In article <684rgahjslrppopak...@4ax.com>, tonycooper214
> @gmail.com says...
> >
> > On Sat, 21 Mar 2015 16:22:24 +0100, Athel Cornish-Bowden
> > <acor...@imm.cnrs.fr> wrote:
> >
> > >I was going to make that point. Although "luncheon" as a term for lunch
> > >is not used in British English except as the height of pomposity,
> > >"luncheon meat" has always (in my experience) been the standard term.
> >
> > I would not consider "luncheon" to be particularly pompous. Formal,
> > maybe, but not pompous. A hotel menu may list the luncheon choices.
> > The Winter Park Woman's Club may schedule an address by a plastic
> > surgeon on the benefits of blepharoplasty with the presentation
> > followed by a luncheon.
>
> You're describing a strata of female society called "ladies who
> lunch"
songs from Sondheim's *Company*.
Peter T. Daniels
Mar 21, 2015, 6:07:19 PM3/21/15
to
Peter T. Daniels
Mar 21, 2015, 6:09:09 PM3/21/15
to
salad [several varieties], cottage cheese, tuna salad, chicken salad, ham
salad, fruit salad?
pensive hamster
Mar 21, 2015, 6:20:25 PM3/21/15
to
On Saturday, 21 March 2015 22:05:11 UTC, Peter T. Daniels wrote:
[...]
http://www.tripadvisor.co.uk/ShowUserReviews-g60634-d1345495-r167591265-Nagasako_Okazu_Ya_Deli-Lahaina_Maui_Hawaii.html
"Delicious spam musubi"
Review of Nagasako Okazu-Ya Deli
http://www.bbc.co.uk/news/world-asia-24140705
Why is Spam a luxury food in South Korea?
Plenty more like that if you Google "spam delicacy".
[...]
> The ones in the Spam (which I'm pretty sure I've never tasted) category
> don't seem to turn up at deli counters
Oh yes they do!
> don't seem to turn up at deli counters
http://www.tripadvisor.co.uk/ShowUserReviews-g60634-d1345495-r167591265-Nagasako_Okazu_Ya_Deli-Lahaina_Maui_Hawaii.html
"Delicious spam musubi"
Review of Nagasako Okazu-Ya Deli
http://www.bbc.co.uk/news/world-asia-24140705
Why is Spam a luxury food in South Korea?
Plenty more like that if you Google "spam delicacy".
Peter Moylan
Mar 21, 2015, 7:12:53 PM3/21/15
to
On 22/03/15 01:14, Stan Brown wrote:
> Today I bought some sliced ham and sliced turkey for sandwiches, and
> for some reason I remembered that my grandmother always called them
> "cold cuts" where my mother always said "lunch meat".
>
> I'm curious what terms y'all use for products like those.
I don't use any of the AmE terms mentioned in this thread. I call it
> Today I bought some sliced ham and sliced turkey for sandwiches, and
> for some reason I remembered that my grandmother always called them
> "cold cuts" where my mother always said "lunch meat".
>
> I'm curious what terms y'all use for products like those.
either "sandwich meat" or "sliced meat".
Our supermarkets have the bad habit of slicing the meat before the
customers arrive. A few years ago, when one major chain took to 24-hour
trading, they did the slicing on the night shift, and by the next
afternoon the meat was a bit suspect. Once I took back some sliced ham
because it was turning green. They offered me a replacement, which I had
to reject because it too was turning green. The people selling the stuff
hadn't noticed.
To get the meat sliced on the spot, we now have to go to a real
delicatessen, or perhaps a small convenience store, rather than to a
supermarket.
I still see Spam on the supermarket shelves, so someone must be buying it.
--
Peter Moylan http://www.pmoylan.org
Newcastle, NSW, Australia
Horace LaBadie
Mar 21, 2015, 7:37:51 PM3/21/15
to
In article <mekts1$8fd$1...@dont-email.me>,
unofficial meat of Hawaii.
Peter Moylan <pe...@pmoylan.dropthispart.org> wrote:
> I still see Spam on the supermarket shelves, so someone must be buying it.
Perhaps there area lot of Hawaiians living in your area. Spam is the
> I still see Spam on the supermarket shelves, so someone must be buying it.
unofficial meat of Hawaii.
Tony Cooper
Mar 21, 2015, 7:38:48 PM3/21/15
to
"oxymoron".
Peter Moylan
Mar 21, 2015, 8:02:41 PM3/21/15
to
bushes are probably more of an economic proposition.
We don't have Hawaiians, that I've noticed, but we do get many Pacific
Islanders from nearer by. (They dominate the football teams, for some
reason.) For them, rising sea levels make migration very attractive.
I liked Spam when I was a child. It's associated in my mind with outings
to mountain streams. Perhaps it's still popular with children.
David Kleinecke
Mar 21, 2015, 8:41:27 PM3/21/15
to
On Saturday, March 21, 2015 at 3:05:11 PM UTC-7, Peter T. Daniels wrote:
> Spam (which I'm pretty sure I've never tasted)
You need to get to Hawai'i more often.
> Spam (which I'm pretty sure I've never tasted)
Robert Bannister
Mar 21, 2015, 9:36:27 PM3/21/15
to
On 22/03/2015 3:17 am, Peter T. Daniels wrote:
> It wouldn't be the same thing -- Boar's Head doesn't do packaged, and I
> don't think Oscar Mayer does bulk.
>
I've eaten part of a boar's head at a medieval banquet, but I can't
> It wouldn't be the same thing -- Boar's Head doesn't do packaged, and I
> don't think Oscar Mayer does bulk.
>
imagine it being sold as packaged food.
--
Robert Bannister - 1940-71 SE England
1972-now W Australia
Robert Bannister
Mar 21, 2015, 9:41:12 PM3/21/15
to
which is different from your ham, salami, pastrami, etc. I first met
"cold cuts" as a translation of German "Aufschnitt" and wondered what on
earth it could be. Since then, I have become more used to the term and I
do hear people use it, but it's not really part of my language.
I think, Sam, that you and I will just have to come to terms with the
fact that our version of English doesn't really have a word for it.
Robert Bannister
Mar 21, 2015, 9:45:47 PM3/21/15
to
most people I know would understand it. We don't really seem to have a
Reinhold {Rey} Aman
Mar 21, 2015, 11:09:54 PM3/21/15
to
Sloppy "Editor" PeteY Daniels wrote:
>
> Lookit that, he's still channeing *Jersey Shore*,
^^^^^^^^^
>
> Lookit that, he's still channeing *Jersey Shore*,
Pounce!
--
~~~ Reinhold {Rey} Aman ~~~
Steve Hayes
Mar 21, 2015, 11:28:48 PM3/21/15
to
On Sat, 21 Mar 2015 19:43:28 -0000, Janet <nob...@home.com> wrote:
> You're describing a strata of female society called "ladies who
>lunch"
Oy!
> You're describing a strata of female society called "ladies who
>lunch"
--
Steve Hayes from Tshwane, South Africa
Web: http://www.khanya.org.za/stevesig.htm
Blog: http://khanya.wordpress.com
E-mail - see web page, or parse: shayes at dunelm full stop org full stop uk
Steve Hayes
Mar 21, 2015, 11:31:53 PM3/21/15
to
On Sat, 21 Mar 2015 19:40:38 -0000, Janet <nob...@home.com> wrote:
> To me, "lunch meat " is bits of mixed meats processed into a block,
>usually tinned.
Ditto.
> To me, "lunch meat " is bits of mixed meats processed into a block,
>usually tinned.
Used for making sarmies for school lunches.
Cold cuts, on the other hand, are used for making snacks at cocktail
parties.
Jerry Friedman
Mar 22, 2015, 12:05:56 AM3/22/15
to
On 3/21/15 7:50 AM, Whiskers wrote:
that slices on a tray are cold cuts.
> To me, "cold cuts" would be slices of mean carved from a selection of
> previously cooked "joints" or "rolls" or "carcasses"; essentially,
> "left-overs" from an earlier hot meal. "Luncheon meat" (not "lunch
> meat" which I've never encountered before) would be mechanically
> recovered meat compressed into a convenient shape (with added stuff to
> make it keep the shape and not decay or taste too horrid or look
> unattractive) and cooked and canned.
Mm, pâté.
> "Spam" is the brand-name that comes to mind.
Oh.
> There may even be vegetarian or vegan "luncheon meat"
> based on fungi or flora.
>
--
Jerry Friedman
> On 2015-03-21, Tony Cooper <tonyco...@gmail.com> wrote:
>> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
>> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
>> <the_sta...@fastmail.fm> wrote:
>>
>>> Today I bought some sliced ham and sliced turkey for sandwiches, and
>>> for some reason I remembered that my grandmother always called them
>>> "cold cuts" where my mother always said "lunch meat".
>>>
>>> I'm curious what terms y'all use for products like those.
>>
>>
>>> Today I bought some sliced ham and sliced turkey for sandwiches, and
>>> for some reason I remembered that my grandmother always called them
>>> "cold cuts" where my mother always said "lunch meat".
>>>
>>> I'm curious what terms y'all use for products like those.
>>
>> While I don't consider it a "rule", "cold cuts" are meat that the
>> person in the meat department of a supermarket slices off on order,
>> and "lunch meat" is pre-packaged slices.
>>
>> If I go to a supermarket and have the person slice off a quarter pound
>> of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
>> of the same thing, I'm buying lunch meat.
I don't think that's my distinction. I'm not sure I have one, except
>> person in the meat department of a supermarket slices off on order,
>> and "lunch meat" is pre-packaged slices.
>>
>> If I go to a supermarket and have the person slice off a quarter pound
>> of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
>> of the same thing, I'm buying lunch meat.
that slices on a tray are cold cuts.
> To me, "cold cuts" would be slices of mean carved from a selection of
> previously cooked "joints" or "rolls" or "carcasses"; essentially,
> "left-overs" from an earlier hot meal. "Luncheon meat" (not "lunch
> meat" which I've never encountered before) would be mechanically
> recovered meat compressed into a convenient shape (with added stuff to
> make it keep the shape and not decay or taste too horrid or look
> unattractive) and cooked and canned.
Mm, pâté.
> "Spam" is the brand-name that comes to mind.
Oh.
> There may even be vegetarian or vegan "luncheon meat"
> based on fungi or flora.
>
--
Jerry Friedman
Tony Cooper
Mar 22, 2015, 12:44:13 AM3/22/15
to
On Sun, 22 Mar 2015 05:36:49 +0200, Steve Hayes
<haye...@telkomsa.net> wrote:
>On Sat, 21 Mar 2015 19:40:38 -0000, Janet <nob...@home.com> wrote:
>
>> To me, "lunch meat " is bits of mixed meats processed into a block,
>>usually tinned.
>
>Ditto.
>
>Used for making sarmies for school lunches.
>
>Cold cuts, on the other hand, are used for making snacks at cocktail
>parties.
Well, they are sometimes bits of mixed meats processed into a block,
<haye...@telkomsa.net> wrote:
>On Sat, 21 Mar 2015 19:40:38 -0000, Janet <nob...@home.com> wrote:
>
>> To me, "lunch meat " is bits of mixed meats processed into a block,
>>usually tinned.
>
>Ditto.
>
>Used for making sarmies for school lunches.
>
>Cold cuts, on the other hand, are used for making snacks at cocktail
>parties.
but the way we buy lunch meat in the US is the block has been sliced
and packaged as slices only. Each slice is roughly the size of a piece
of sandwich bread. They are used for school lunches.
We are not really sure of what type of meat is in "Olive Loaf", for
example, but this is the type of package it comes in:
http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
The package says it is made with chicken and pork, but not what parts
of the chicken or the pig. I don't think we want to know.
Steve Hayes
Mar 22, 2015, 2:43:52 AM3/22/15
to
On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper
<tonyco...@gmail.com> wrote:
>We are not really sure of what type of meat is in "Olive Loaf", for
>example, but this is the type of package it comes in:
>
>http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>
>The package says it is made with chicken and pork, but not what parts
>of the chicken or the pig. I don't think we want to know.
Around here, olive loaf is wheat bread with olives in it.
<tonyco...@gmail.com> wrote:
>We are not really sure of what type of meat is in "Olive Loaf", for
>example, but this is the type of package it comes in:
>
>http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>
>The package says it is made with chicken and pork, but not what parts
>of the chicken or the pig. I don't think we want to know.
micky
Mar 22, 2015, 2:49:21 AM3/22/15
to
On 21 Mar 2015 14:50:02 GMT, Whiskers <catwh...@operamail.com> wrote:
>On 2015-03-21, Tony Cooper <tonyco...@gmail.com> wrote:
>> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
>> <the_sta...@fastmail.fm> wrote:
>>
>>>Today I bought some sliced ham and sliced turkey for sandwiches, and
>>>for some reason I remembered that my grandmother always called them
>>>"cold cuts" where my mother always said "lunch meat".
>>>
>>>I'm curious what terms y'all use for products like those.
>>
>> While I don't consider it a "rule", "cold cuts" are meat that the
>> person in the meat department of a supermarket slices off on order,
>> and "lunch meat" is pre-packaged slices.
>>
>> If I go to a supermarket and have the person slice off a quarter pound
>> of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
>> of the same thing, I'm buying lunch meat.
>
>On 2015-03-21, Tony Cooper <tonyco...@gmail.com> wrote:
>> On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
>> <the_sta...@fastmail.fm> wrote:
>>
>>>Today I bought some sliced ham and sliced turkey for sandwiches, and
>>>for some reason I remembered that my grandmother always called them
>>>"cold cuts" where my mother always said "lunch meat".
>>>
>>>I'm curious what terms y'all use for products like those.
>>
>> While I don't consider it a "rule", "cold cuts" are meat that the
>> person in the meat department of a supermarket slices off on order,
>> and "lunch meat" is pre-packaged slices.
>>
>> If I go to a supermarket and have the person slice off a quarter pound
>> of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
>> of the same thing, I'm buying lunch meat.
>
>To me, "cold cuts" would be slices of mean carved from a selection of
>previously cooked "joints" or "rolls" or "carcasses"; essentially,
>"left-overs" from an earlier hot meal. "Luncheon meat" (not "lunch
>meat" which I've never encountered before) would be mechanically
>recovered meat compressed into a convenient shape (with added stuff to
>make it keep the shape and not decay or taste too horrid or look
>unattractive)
So lunch or luncheon meat is to meat what particle board is to wood.
>previously cooked "joints" or "rolls" or "carcasses"; essentially,
>"left-overs" from an earlier hot meal. "Luncheon meat" (not "lunch
>meat" which I've never encountered before) would be mechanically
>recovered meat compressed into a convenient shape (with added stuff to
>make it keep the shape and not decay or taste too horrid or look
>unattractive)
>and cooked and canned. "Spam" is the brand-name that
>comes to mind. There may even be vegetarian or vegan "luncheon meat"
>based on fungi or flora.
--
Please say where you live, or what
--
area's English you are asking about.
So your question or answer makes sense.
. .
I have lived all my life in the USA,
Western Pa. Indianapolis, Chicago,
Brooklyn, Baltimore.
Message has been deleted
Stan Brown
Mar 22, 2015, 6:39:13 AM3/22/15
to
I've been enjoying reading the comments -- thanks all.
On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>
> We are not really sure of what type of meat is in "Olive Loaf", for
> example, but this is the type of package it comes in:
>
> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>
> The package says it is made with chicken and pork, but not what parts
> of the chicken or the pig. I don't think we want to know.
I always assumed it was the same process that makes bologna
(pronounced "baloney"). It's odd -- I don't like bologna at all, but
I get in the mood for olive loaf every once in a while.
I use cold cuts/lunch meat in sandwiches that I take to work.
Either term, for me, is limited to slices cut from a larger piece of
meat that was intended for that purpose, as opposed to leftovers.
Almost always I buy freshly sliced -- I don't trust the prepackaged
ones because they must have something nasty added to extend the shelf
life.
--
"The difference between the /almost right/ word and the /right/ word
is ... the difference between the lightning-bug and the lightning."
--Mark Twain
Stan Brown, Tompkins County, NY, USA http://OakRoadSystems.com
On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>
> We are not really sure of what type of meat is in "Olive Loaf", for
> example, but this is the type of package it comes in:
>
> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>
> The package says it is made with chicken and pork, but not what parts
> of the chicken or the pig. I don't think we want to know.
(pronounced "baloney"). It's odd -- I don't like bologna at all, but
I get in the mood for olive loaf every once in a while.
I use cold cuts/lunch meat in sandwiches that I take to work.
Either term, for me, is limited to slices cut from a larger piece of
meat that was intended for that purpose, as opposed to leftovers.
Almost always I buy freshly sliced -- I don't trust the prepackaged
ones because they must have something nasty added to extend the shelf
life.
--
"The difference between the /almost right/ word and the /right/ word
is ... the difference between the lightning-bug and the lightning."
--Mark Twain
Stan Brown, Tompkins County, NY, USA http://OakRoadSystems.com
Steve Hayes
Mar 22, 2015, 7:41:05 AM3/22/15
to
On Sun, 22 Mar 2015 06:39:10 -0400, Stan Brown
<the_sta...@fastmail.fm> wrote:
>I've been enjoying reading the comments -- thanks all.
>
>On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>>
>> We are not really sure of what type of meat is in "Olive Loaf", for
>> example, but this is the type of package it comes in:
>>
>> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>>
>> The package says it is made with chicken and pork, but not what parts
>> of the chicken or the pig. I don't think we want to know.
>
>I always assumed it was the same process that makes bologna
>(pronounced "baloney"). It's odd -- I don't like bologna at all, but
>I get in the mood for olive loaf every once in a while.
I wonder if your baloney is the same as our polony?
<the_sta...@fastmail.fm> wrote:
>I've been enjoying reading the comments -- thanks all.
>
>On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>>
>> We are not really sure of what type of meat is in "Olive Loaf", for
>> example, but this is the type of package it comes in:
>>
>> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>>
>> The package says it is made with chicken and pork, but not what parts
>> of the chicken or the pig. I don't think we want to know.
>
>I always assumed it was the same process that makes bologna
>(pronounced "baloney"). It's odd -- I don't like bologna at all, but
>I get in the mood for olive loaf every once in a while.
I do use polony for lunch-time sarmies occasionally, smothered i9n
chutney to try to deceive my tastebuds into thinking that it is not
finely-ground dyed chicken beaks they are passing on. I suppose the
Kenyucky nuggets versions aren't dyed pink.
Peter T. Daniels
Mar 22, 2015, 8:18:10 AM3/22/15
to
On Saturday, March 21, 2015 at 11:09:54 PM UTC-4, Reinhold {Rey} Aman wrote:
> Sloppy "Editor" PeteY Daniels wrote:
> >
> > Lookit that, he's still channeing *Jersey Shore*,
> ^^^^^^^^^
> Pounce!
What is this sudden obsession of yours with preparing parchment for gilding?
> Sloppy "Editor" PeteY Daniels wrote:
> >
> > Lookit that, he's still channeing *Jersey Shore*,
> ^^^^^^^^^
> Pounce!
Peter T. Daniels
Mar 22, 2015, 8:19:28 AM3/22/15
to
On Sunday, March 22, 2015 at 2:43:52 AM UTC-4, Steve Hayes wrote:
> On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper
> <tonyco...@gmail.com> wrote:
> >We are not really sure of what type of meat is in "Olive Loaf", for
> >example, but this is the type of package it comes in:
> >
> >http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
> >
> >The package says it is made with chicken and pork, but not what parts
> >of the chicken or the pig. I don't think we want to know.
>
> Around here, olive loaf is wheat bread with olives in it.
That would be olive bread.
> On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper
> <tonyco...@gmail.com> wrote:
> >We are not really sure of what type of meat is in "Olive Loaf", for
> >example, but this is the type of package it comes in:
> >
> >http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
> >
> >The package says it is made with chicken and pork, but not what parts
> >of the chicken or the pig. I don't think we want to know.
>
> Around here, olive loaf is wheat bread with olives in it.
Tony Cooper
Mar 22, 2015, 11:35:39 AM3/22/15
to
>I've been enjoying reading the comments -- thanks all.
>
>On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>>
>> We are not really sure of what type of meat is in "Olive Loaf", for
>> example, but this is the type of package it comes in:
>>
>> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>>
>> The package says it is made with chicken and pork, but not what parts
>> of the chicken or the pig. I don't think we want to know.
>
>I always assumed it was the same process that makes bologna
>(pronounced "baloney"). It's odd -- I don't like bologna at all, but
>I get in the mood for olive loaf every once in a while.
>
>I use cold cuts/lunch meat in sandwiches that I take to work.
>Either term, for me, is limited to slices cut from a larger piece of
>meat that was intended for that purpose, as opposed to leftovers.
>
>Almost always I buy freshly sliced -- I don't trust the prepackaged
>ones because they must have something nasty added to extend the shelf
>life.
I wonder if the safer choice isn't the other way around. The packages
>
>On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>>
>> We are not really sure of what type of meat is in "Olive Loaf", for
>> example, but this is the type of package it comes in:
>>
>> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>>
>> The package says it is made with chicken and pork, but not what parts
>> of the chicken or the pig. I don't think we want to know.
>
>I always assumed it was the same process that makes bologna
>(pronounced "baloney"). It's odd -- I don't like bologna at all, but
>I get in the mood for olive loaf every once in a while.
>
>I use cold cuts/lunch meat in sandwiches that I take to work.
>Either term, for me, is limited to slices cut from a larger piece of
>meat that was intended for that purpose, as opposed to leftovers.
>
>Almost always I buy freshly sliced -- I don't trust the prepackaged
>ones because they must have something nasty added to extend the shelf
>life.
are sealed. The sliced-for-you come off an unsealed block of meat
that may be exposed to flying nasties for a few days.
Peter T. Daniels
Mar 22, 2015, 1:03:50 PM3/22/15
to
Janet
Mar 22, 2015, 2:40:01 PM3/22/15
to
In article <3b1db59f-2438-4b0b...@googlegroups.com>,
gram...@verizon.net says...
-- "ham and cheese loaf," which are
> square slices comprising two quarters of each (diagonally divided), or the
> one made from minced ham (etc.) with nuggets of cheese scattered through the
> meat, pimento-and-olive loaf, which is a composite matrix into which olives
> and pimentos are inserted so each slice has slices of each, and maybe others.
I think I've just become a vegetarian.
Janet
gram...@verizon.net says...
-- "ham and cheese loaf," which are
> square slices comprising two quarters of each (diagonally divided), or the
> one made from minced ham (etc.) with nuggets of cheese scattered through the
> meat, pimento-and-olive loaf, which is a composite matrix into which olives
> and pimentos are inserted so each slice has slices of each, and maybe others.
I think I've just become a vegetarian.
Janet
Sam Plusnet
Mar 22, 2015, 3:38:31 PM3/22/15
to
> > (British English)
> > I cannot imagine using the term "cold cuts" and as others have said
> > "Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
> > Meat".
>
> Maybe you simply don't make sandwiches from things like bologna, salami,
> > I cannot imagine using the term "cold cuts" and as others have said
> > "Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
> > Meat".
>
> boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
>
>
Bologna no, the rest of your list yes.
However slicing such meat thinly seems to remove much of the flavour, so
I avoid that whenever possible.
> "Cold
> meat" seems like when you tuck a leftover roast in the refrigerator and
> scavenge for chunks of it the next day.
That interpretation isn't found here in the UK as far as I know.
--
Sam
Sam Plusnet
Mar 22, 2015, 3:43:52 PM3/22/15
to
In article <cn6ktk...@mid.individual.net>, rob...@clubtelco.com
says...
True. And yet we somehow manage to avoid starvation.
--
Sam
says...
--
Sam
Jerry Friedman
Mar 22, 2015, 3:47:50 PM3/22/15
to
On 3/22/15 4:46 AM, Steve Hayes wrote:
> On Sun, 22 Mar 2015 06:39:10 -0400, Stan Brown
> <the_sta...@fastmail.fm> wrote:
>
>> I've been enjoying reading the comments -- thanks all.
>>
>> On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>>>
>>> We are not really sure of what type of meat is in "Olive Loaf", for
>>> example, but this is the type of package it comes in:
>>>
>>> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>>>
>>> The package says it is made with chicken and pork, but not what parts
>>> of the chicken or the pig. I don't think we want to know.
>>
>> I always assumed it was the same process that makes bologna
>> (pronounced "baloney"). It's odd -- I don't like bologna at all, but
>> I get in the mood for olive loaf every once in a while.
>
> I wonder if your baloney is the same as our polony?
Not if I can believe Wikipedia, which says that South African polony is
> On Sun, 22 Mar 2015 06:39:10 -0400, Stan Brown
> <the_sta...@fastmail.fm> wrote:
>
>> I've been enjoying reading the comments -- thanks all.
>>
>> On Sun, 22 Mar 2015 00:44:28 -0400, Tony Cooper wrote:
>>>
>>> We are not really sure of what type of meat is in "Olive Loaf", for
>>> example, but this is the type of package it comes in:
>>>
>>> http://i.walmartimages.com/i/p/00/04/47/00/00/0004470000917_500X500.jpg
>>>
>>> The package says it is made with chicken and pork, but not what parts
>>> of the chicken or the pig. I don't think we want to know.
>>
>> I always assumed it was the same process that makes bologna
>> (pronounced "baloney"). It's odd -- I don't like bologna at all, but
>> I get in the mood for olive loaf every once in a while.
>
> I wonder if your baloney is the same as our polony?
made from beef and pork, highly seasoned, and boiled before cooking.
Baloney, our version of mortadella, is made from pork, eaten cold (or
fried), and mildly seasoned. Wikip says baloney gets its characteristic
flavor from myrtle berries. Who knew?
Speaking of which, I'm sure I'm not the only American who had previously
known polonies as something Little Buttercup sold. I did once look it
up and find that it's cognate to "baloney".
> I do use polony for lunch-time sarmies occasionally, smothered i9n
> chutney to try to deceive my tastebuds into thinking that it is not
> finely-ground dyed chicken beaks they are passing on. I suppose the
> Kenyucky nuggets versions aren't dyed pink.
--
Whiskers
Mar 22, 2015, 3:52:03 PM3/22/15
to
On 2015-03-21, Peter T. Daniels <gram...@verizon.net> wrote:
--
-- ^^^^^^^^^^
-- Whiskers
-- ~~~~~~~~~~
> On Saturday, March 21, 2015 at 4:09:33 PM UTC-4, Sam Plusnet wrote:
>> In article <MPG.2f77d9769...@news.eternal-september.org>,
>> nob...@home.com says...
>> >
>> > In article <620rga19rs1eiheba...@4ax.com>, tonycooper214
>> > @gmail.com says...
>> > >
>> In article <MPG.2f77d9769...@news.eternal-september.org>,
>> nob...@home.com says...
>> >
>> > In article <620rga19rs1eiheba...@4ax.com>, tonycooper214
>> > @gmail.com says...
>> > >
>> > > On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
>> > > <the_sta...@fastmail.fm> wrote:
[...]
> The ones in the Spam (which I'm pretty sure I've never tasted) category
> don't seem to turn up at deli counters -- "ham and cheese loaf," which are
>> > > <the_sta...@fastmail.fm> wrote:
[...]
> The ones in the Spam (which I'm pretty sure I've never tasted) category
> square slices comprising two quarters of each (diagonally divided), or the
> one made from minced ham (etc.) with nuggets of cheese scattered through the
> meat, pimento-and-olive loaf, which is a composite matrix into which olives
> and pimentos are inserted so each slice has slices of each, and maybe others.
Good grief! Do people actually do that? And eat it?
> one made from minced ham (etc.) with nuggets of cheese scattered through the
> meat, pimento-and-olive loaf, which is a composite matrix into which olives
> and pimentos are inserted so each slice has slices of each, and maybe others.
--
-- ^^^^^^^^^^
-- Whiskers
-- ~~~~~~~~~~
Cheryl
Mar 22, 2015, 5:08:31 PM3/22/15
to
supermarket, not that I do. I keep the money I spend on such products
for bologna, which I rarely buy these days but which features in fond
childhood memories. We rarely fried it, but usually ate it raw - and
never enquired into which leftover bits of animal went into it. I
suppose, looking back, it was a way to make the most use of all parts of
the animal.
I tend to think that certain items - bologna and similar meats, ice
cream etc - are supposed to be of a smooth texture unmarred by bits of
olive or cheese or cookie or other similar substances.
--
Cheryl
Stan Brown
Mar 22, 2015, 7:53:03 PM3/22/15
to
On Sun, 22 Mar 2015 19:38:32 -0000, Sam Plusnet wrote:
> In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> gram...@verizon.net says...
> > [quoted text muted]
> In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> gram...@verizon.net says...
> > Maybe you simply don't make sandwiches from things like bologna, salami,
> > boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
> >
> >
> Bologna no, the rest of your list yes.
+1
> > boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
> >
> >
> Bologna no, the rest of your list yes.
> However slicing such meat thinly seems to remove much of the flavour, so
> I avoid that whenever possible.
equal amounts by weight) exposes more of the surface to your taste
buds, so it should add to the flavor if anything.
But it may be a psychological phenomenon on your part.
Oliver Cromm
Mar 22, 2015, 7:59:52 PM3/22/15
to
* Sam Plusnet:
> In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> gram...@verizon.net says...
>>> (British English)
>>> I cannot imagine using the term "cold cuts" and as others have said
>>> "Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
>>> Meat".
>>
>> Maybe you simply don't make sandwiches from things like bologna, salami,
>> boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
>>
> Bologna no, the rest of your list yes.
> However slicing such meat thinly seems to remove much of the flavour, so
> I avoid that whenever possible.
No, it doesn't. Maybe you think that you are supposed to
substitute one thick slice by one thin slice. That will of course
reduce the taste. But replacing one thick slice with the same
amount of meat, sliced thinly, does the opposite.
--
Smith & Wesson--the original point and click interface
> In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> gram...@verizon.net says...
>>> (British English)
>>> I cannot imagine using the term "cold cuts" and as others have said
>>> "Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
>>> Meat".
>>
>> Maybe you simply don't make sandwiches from things like bologna, salami,
>> boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
>>
> Bologna no, the rest of your list yes.
> However slicing such meat thinly seems to remove much of the flavour, so
> I avoid that whenever possible.
substitute one thick slice by one thin slice. That will of course
reduce the taste. But replacing one thick slice with the same
amount of meat, sliced thinly, does the opposite.
--
Smith & Wesson--the original point and click interface
Robert Bannister
Mar 22, 2015, 8:02:06 PM3/22/15
to
sandwich for lunch today. Tomorrow, I may go either to my nearest German
or Polish butcher and buy some... of that stuff.
Robert Bannister
Mar 22, 2015, 8:04:20 PM3/22/15
to
sliced in front of me. Packaged ham, for example, always seems too
watery as well as tasteless.
Robert Bannister
Mar 22, 2015, 8:09:31 PM3/22/15
to
outside part. Plus, these days, they are kept under glass and sometimes
slightly refrigerated, so the flying nasties shouldn't be able to reach.
Come to think of it, it's been very long time since I have come across
flies or any other flying bug inside a shop.
Sam Plusnet
Mar 22, 2015, 8:50:21 PM3/22/15
to
In article <MPG.2f791feae...@news.individual.net>,
the_sta...@fastmail.fm says...
It may be as much a matter of texture as flavour, but there is simply no
comparison between the thick-cut roast ham from out local (family)
butcher and the pre-pack microtome-processed ham from a supermarket.
--
Sam
the_sta...@fastmail.fm says...
>
> On Sun, 22 Mar 2015 19:38:32 -0000, Sam Plusnet wrote:
> > In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> > gram...@verizon.net says...
> > > [quoted text muted]
> > > Maybe you simply don't make sandwiches from things like bologna, salami,
> > > boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
> > >
> > >
> > Bologna no, the rest of your list yes.
>
> +1
>
> > However slicing such meat thinly seems to remove much of the flavour, so
> > I avoid that whenever possible.
>
> That flies in the face of conventional wisdon. Slicing thinly (for
> equal amounts by weight) exposes more of the surface to your taste
> buds, so it should add to the flavor if anything.
>
> But it may be a psychological phenomenon on your part.
My taste-buds are entirely empirical and hold with no theories.
> On Sun, 22 Mar 2015 19:38:32 -0000, Sam Plusnet wrote:
> > In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> > gram...@verizon.net says...
> > > [quoted text muted]
> > > Maybe you simply don't make sandwiches from things like bologna, salami,
> > > boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
> > >
> > >
> > Bologna no, the rest of your list yes.
>
> +1
>
> > However slicing such meat thinly seems to remove much of the flavour, so
> > I avoid that whenever possible.
>
> That flies in the face of conventional wisdon. Slicing thinly (for
> equal amounts by weight) exposes more of the surface to your taste
> buds, so it should add to the flavor if anything.
>
> But it may be a psychological phenomenon on your part.
It may be as much a matter of texture as flavour, but there is simply no
comparison between the thick-cut roast ham from out local (family)
butcher and the pre-pack microtome-processed ham from a supermarket.
--
Sam
Sam Plusnet
Mar 22, 2015, 8:54:02 PM3/22/15
to
In article <19u2xe6biqfdw$.d...@mid.crommatograph.info>,
lispa...@crommatograph.info says...
> That will of course
> reduce the taste. But replacing one thick slice with the same
> amount of meat, sliced thinly, does the opposite.
I hear what you say, but that isn't my experience.
--
Sam
lispa...@crommatograph.info says...
>
> * Sam Plusnet:
>
> > In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> > gram...@verizon.net says...
> >>> (British English)
> >>> I cannot imagine using the term "cold cuts" and as others have said
> >>> "Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
> >>> Meat".
> >>
> >> Maybe you simply don't make sandwiches from things like bologna, salami,
> >> boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
> >>
> > Bologna no, the rest of your list yes.
> > However slicing such meat thinly seems to remove much of the flavour, so
> > I avoid that whenever possible.
>
> No, it doesn't. Maybe you think that you are supposed to
> substitute one thick slice by one thin slice.
No.
> * Sam Plusnet:
>
> > In article <3b1db59f-2438-4b0b...@googlegroups.com>,
> > gram...@verizon.net says...
> >>> (British English)
> >>> I cannot imagine using the term "cold cuts" and as others have said
> >>> "Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
> >>> Meat".
> >>
> >> Maybe you simply don't make sandwiches from things like bologna, salami,
> >> boiled or baked ham, turkey breast, roast beef, etc., thin-sliced?
> >>
> > Bologna no, the rest of your list yes.
> > However slicing such meat thinly seems to remove much of the flavour, so
> > I avoid that whenever possible.
>
> No, it doesn't. Maybe you think that you are supposed to
> substitute one thick slice by one thin slice.
> That will of course
> reduce the taste. But replacing one thick slice with the same
> amount of meat, sliced thinly, does the opposite.
--
Sam
Tony Cooper
Mar 22, 2015, 9:21:13 PM3/22/15
to
block of some type of meat product kept in the cooler, but brought out
when a half-pound is ordered. The block is placed on the slicing
machine, a half-pound is sliced off, and the remaining part of the
block is placed back in the cooler. The end - where the slices have
been taken - is exposed; not covered with anything.
The exposed end is, well, exposed, and the slices have each touched
the surface of the slicing machine which is uncovered and accessible
to flying nasties.
While not a hazard, in my opinion, certainly less controlled than a
sealed package of slices.
Joe Fineman
Mar 22, 2015, 9:47:58 PM3/22/15
to
Stan Brown <the_sta...@fastmail.fm> writes:
> On Sun, 22 Mar 2015 19:38:32 -0000, Sam Plusnet wrote:
>> However slicing such meat thinly seems to remove much of the flavour,
>> so I avoid that whenever possible.
>
> That flies in the face of conventional wisdon. Slicing thinly (for
> equal amounts by weight) exposes more of the surface to your taste
> buds, so it should add to the flavor if anything.
>
> But it may be a psychological phenomenon on your part.
I have always wondered what the idea of that was. Most of the packaged
> On Sun, 22 Mar 2015 19:38:32 -0000, Sam Plusnet wrote:
>> However slicing such meat thinly seems to remove much of the flavour,
>> so I avoid that whenever possible.
>
> That flies in the face of conventional wisdon. Slicing thinly (for
> equal amounts by weight) exposes more of the surface to your taste
> buds, so it should add to the flavor if anything.
>
> But it may be a psychological phenomenon on your part.
lunch meats in supermarkets these days boast of their thinness. When I
go up to the butcher these days & ask him to slice my pastrami *thick*,
I have to pronounce that word with great emphasis to keep him from
hearing it as "thin", which I suppose is what most people tell him. As
for me, I chew my food before swallowing it, and the surface that gets
exposed to my taste buds is largely created by that process. Creating
surface beforehand merely hastens evaporation -- of water & flavorings
-- and rotting.
And, obAUE, meat is not sliced thinly, but thin, with "thin" a predicate
adjective describing the state of the meat after slicing, not the
process.
--
--- Joe Fineman jo...@verizon.net
||: To be a genius, you must know your business and have a lot :||
||: of luck. :||
Jerry Friedman
Mar 22, 2015, 9:47:58 PM3/22/15
to
(family) butcher", "pre-pack", and "supermarket", but not "thick-cut" or
"microtome".
--
Jerry Friedman
Joy Beeson
Mar 22, 2015, 11:25:00 PM3/22/15
to
On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
<the_sta...@fastmail.fm> wrote:
> Today I bought some sliced ham and sliced turkey for sandwiches, and
> for some reason I remembered that my grandmother always called them
> "cold cuts" where my mother always said "lunch meat".
>
> I'm curious what terms y'all use for products like those.
I buy packages of "lunch meat", but when I'm expecting guests and
<the_sta...@fastmail.fm> wrote:
> Today I bought some sliced ham and sliced turkey for sandwiches, and
> for some reason I remembered that my grandmother always called them
> "cold cuts" where my mother always said "lunch meat".
>
> I'm curious what terms y'all use for products like those.
don't know when they will arrive or whether or not they will have
eaten, I'll say "I won't plan a meal, I'll just lay out some cold cuts
and let you make sandwiches."
"Cold cuts" might include left-over roast and will quite certainly
include cheese, unless I haven't got any.
Sliced real meats are a comparative newcomer to the lunch meat case;
the canonical lunch meat is sliced sausage, probably a puree-type
sausage such as bologna.
"Luncheon meat", as has been noted, means Spam and its imitators.
--
Joy Beeson, U.S.A., mostly central Hoosier,
some Northern Indiana, Upstate New York, Florida, and Hawaii
joy beeson at comcast dot net http://joybeeson.home.comcast.net/
The above message is a Usenet post.
I don't recall having given anyone permission to use it on a Web site.
R H Draney
Mar 22, 2015, 11:49:57 PM3/22/15
to
Joe Fineman <jo...@verizon.net> wrote in news:844mpcz...@verizon.net:
*wanted* my salmon filets with the skin on...apparently the current fashion
is to have the part removed where the flavor resides....r
>
> I have always wondered what the idea of that was. Most of the packaged
> lunch meats in supermarkets these days boast of their thinness. When I
> go up to the butcher these days & ask him to slice my pastrami *thick*,
> I have to pronounce that word with great emphasis to keep him from
> hearing it as "thin", which I suppose is what most people tell him.
I had a similar problem getting the fishmonger to understand that I
> I have always wondered what the idea of that was. Most of the packaged
> lunch meats in supermarkets these days boast of their thinness. When I
> go up to the butcher these days & ask him to slice my pastrami *thick*,
> I have to pronounce that word with great emphasis to keep him from
> hearing it as "thin", which I suppose is what most people tell him.
*wanted* my salmon filets with the skin on...apparently the current fashion
is to have the part removed where the flavor resides....r
Peter T. Daniels
Mar 23, 2015, 12:27:43 AM3/23/15
to
On Sunday, March 22, 2015 at 7:59:52 PM UTC-4, Oliver Cromm wrote:
> * Sam Plusnet:
> > However slicing such meat thinly seems to remove much of the flavour, so
> > I avoid that whenever possible.
>
> No, it doesn't. Maybe you think that you are supposed to
> substitute one thick slice by one thin slice. That will of course
> reduce the taste. But replacing one thick slice with the same
> amount of meat, sliced thinly, does the opposite.
Your third sentence shows that in your first sentence you meant "replace
one thick slice with one thin slice" or, equivalently, "substitute one thin
slice for one thick slice."
"substitute by" has no interpretation in English.
I'll put that considerably higher than "reticent" for "reluctant" on my
hate list.
> * Sam Plusnet:
> > However slicing such meat thinly seems to remove much of the flavour, so
> > I avoid that whenever possible.
>
> No, it doesn't. Maybe you think that you are supposed to
> substitute one thick slice by one thin slice. That will of course
> reduce the taste. But replacing one thick slice with the same
> amount of meat, sliced thinly, does the opposite.
one thick slice with one thin slice" or, equivalently, "substitute one thin
slice for one thick slice."
"substitute by" has no interpretation in English.
I'll put that considerably higher than "reticent" for "reluctant" on my
hate list.
Peter T. Daniels
Mar 23, 2015, 12:30:01 AM3/23/15
to
found wanting. Around here, the cut surface is protected by plastic wrap.
Peter Moylan
Mar 23, 2015, 12:51:56 AM3/23/15
to
--
Peter Moylan http://www.pmoylan.org
Newcastle, NSW, Australia
Charles Bishop
Mar 23, 2015, 4:34:31 PM3/23/15
to
In article <MPG.2f7973a4d...@news.plus.net>,
I like "microtome-processed" as an adjective.
--
charles
--
charles
Charles Bishop
Mar 23, 2015, 6:07:45 PM3/23/15
to
In article <8cfe996c-4528-4fb2...@googlegroups.com>,
David Kleinecke <dklei...@gmail.com> wrote:
> On Saturday, March 21, 2015 at 3:05:11 PM UTC-7, Peter T. Daniels wrote:
>
> > Spam (which I'm pretty sure I've never tasted)
>
> You need to get to Hawai'i more often.
Eggs over easy, on rice, with a side of Spam, can be breakfast.
charles, or lunch, or dinner
David Kleinecke <dklei...@gmail.com> wrote:
> On Saturday, March 21, 2015 at 3:05:11 PM UTC-7, Peter T. Daniels wrote:
>
> > Spam (which I'm pretty sure I've never tasted)
>
Eggs over easy, on rice, with a side of Spam, can be breakfast.
charles, or lunch, or dinner
Charles Bishop
Mar 23, 2015, 6:09:57 PM3/23/15
to
In article <a70sga1jcsogl4obo...@4ax.com>,
Tony Cooper <tonyco...@gmail.com> wrote:
> On Sat, 21 Mar 2015 15:20:22 -0700 (PDT), pensive hamster
> <pensive...@hotmail.co.uk> wrote:
> >
> >http://www.tripadvisor.co.uk/ShowUserReviews-g60634-d1345495-r167591265-Nagas
> >ako_Okazu_Ya_Deli-Lahaina_Maui_Hawaii.html
> >"Delicious spam musubi"
> >Review of Nagasako Okazu-Ya Deli
> >
> >http://www.bbc.co.uk/news/world-asia-24140705
> >Why is Spam a luxury food in South Korea?
> >
> >Plenty more like that if you Google "spam delicacy".
>
> If I Googled "spam delicacy" I'd expect the first hit to be
> "oxymoron".
I won't claim it's a delicacy, but I ate it as a kid and I still have a
fond spot in my menu for it, just not too often. They make a less-salt
version I think and this might make it better.
I no longer have any in my larder so perhaps a can or two next time I go
to the shops.
--
charles
Tony Cooper <tonyco...@gmail.com> wrote:
> On Sat, 21 Mar 2015 15:20:22 -0700 (PDT), pensive hamster
> <pensive...@hotmail.co.uk> wrote:
>
> >On Saturday, 21 March 2015 22:05:11 UTC, Peter T. Daniels wrote:
> >[...]
> >> The ones in the Spam (which I'm pretty sure I've never tasted) category
> >> don't seem to turn up at deli counters
> >
> >Oh yes they do!
> >On Saturday, 21 March 2015 22:05:11 UTC, Peter T. Daniels wrote:
> >[...]
> >> The ones in the Spam (which I'm pretty sure I've never tasted) category
> >> don't seem to turn up at deli counters
> >
> >
> >http://www.tripadvisor.co.uk/ShowUserReviews-g60634-d1345495-r167591265-Nagas
> >ako_Okazu_Ya_Deli-Lahaina_Maui_Hawaii.html
> >"Delicious spam musubi"
> >Review of Nagasako Okazu-Ya Deli
> >
> >http://www.bbc.co.uk/news/world-asia-24140705
> >Why is Spam a luxury food in South Korea?
> >
> >Plenty more like that if you Google "spam delicacy".
>
> If I Googled "spam delicacy" I'd expect the first hit to be
> "oxymoron".
I won't claim it's a delicacy, but I ate it as a kid and I still have a
fond spot in my menu for it, just not too often. They make a less-salt
version I think and this might make it better.
I no longer have any in my larder so perhaps a can or two next time I go
to the shops.
--
charles
Charles Bishop
Mar 23, 2015, 6:13:30 PM3/23/15
to
In article <aJPl$IMxcd...@gmail.com>,
Iain Archer <iane...@gmail.com> wrote:
> Sam Plusnet <n...@home.com> wrote on Sat, 21 Mar 2015 at 20:09:54:
> >In article <MPG.2f77d9769...@news.eternal-september.org>,
> >nob...@home.com says...
> >>
> >> In article <620rga19rs1eiheba...@4ax.com>, tonycooper214
> >> @gmail.com says...
> >> >
> "cold-meat counters" in the larger grocers such as Sainsburys. There
> are plenty of current references too.
Many of our (Am) supermarkets have added deli counters. I don't remember
if they will slice to order though. Safeway (West US), in SF, several
years ago, had a lunch deal with a sandwich (choice of meat, cheese and
bread), small container of soup and a drink for $5. I could feed a crew
for <$20. It also had a gelato counter, but I find it hard to buy ice
cream by the scoop, when it's just a bit more for a container. The woman
would let me taste a couple of flavors though.
--
charles
Iain Archer <iane...@gmail.com> wrote:
> Sam Plusnet <n...@home.com> wrote on Sat, 21 Mar 2015 at 20:09:54:
> >In article <MPG.2f77d9769...@news.eternal-september.org>,
> >nob...@home.com says...
> >>
> >> In article <620rga19rs1eiheba...@4ax.com>, tonycooper214
> >> @gmail.com says...
> >> >
> >> > On Sat, 21 Mar 2015 10:14:48 -0400, Stan Brown
> >> > <the_sta...@fastmail.fm> wrote:
> >> >
> >> > >Today I bought some sliced ham and sliced turkey for sandwiches, and
> >> > >for some reason I remembered that my grandmother always called them
> >> > >"cold cuts" where my mother always said "lunch meat".
> >> > >
> >> > >I'm curious what terms y'all use for products like those.
> >> >
> >> > <the_sta...@fastmail.fm> wrote:
> >> >
> >> > >Today I bought some sliced ham and sliced turkey for sandwiches, and
> >> > >for some reason I remembered that my grandmother always called them
> >> > >"cold cuts" where my mother always said "lunch meat".
> >> > >
> >> > >I'm curious what terms y'all use for products like those.
> >> >
> >> > While I don't consider it a "rule", "cold cuts" are meat that the
> >> > person in the meat department of a supermarket slices off on order,
> >> > and "lunch meat" is pre-packaged slices.
> >> >
> >> > If I go to a supermarket and have the person slice off a quarter pound
> >> > of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
> >> > of the same thing, I'm buying lunch meat.
> >>
> >> > person in the meat department of a supermarket slices off on order,
> >> > and "lunch meat" is pre-packaged slices.
> >> >
> >> > If I go to a supermarket and have the person slice off a quarter pound
> >> > of boloney, I'm buying cold cuts. If I pick up a pre-wrapped package
> >> > of the same thing, I'm buying lunch meat.
> >>
> >> To me, "lunch meat " is bits of mixed meats processed into a block,
> >> usually tinned.
> >>
> >> usually tinned.
> >>
> >(British English)
> >I cannot imagine using the term "cold cuts" and as others have said
> >"Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
> >Meat".
>
> Ditto. Thinking back to the pre-supermarket days, I think I remember
> >I cannot imagine using the term "cold cuts" and as others have said
> >"Lunch Meat" conjures up "Luncheon Meat" or Spam, so I'm left with "Cold
> >Meat".
>
> "cold-meat counters" in the larger grocers such as Sainsburys. There
> are plenty of current references too.
Many of our (Am) supermarkets have added deli counters. I don't remember
if they will slice to order though. Safeway (West US), in SF, several
years ago, had a lunch deal with a sandwich (choice of meat, cheese and
bread), small container of soup and a drink for $5. I could feed a crew
for <$20. It also had a gelato counter, but I find it hard to buy ice
cream by the scoop, when it's just a bit more for a container. The woman
would let me taste a couple of flavors though.
--
charles
Charles Bishop
Mar 23, 2015, 6:14:51 PM3/23/15
to
In article <927ec996-02c4-4a01...@googlegroups.com>,
"Peter T. Daniels" <gram...@verizon.net> wrote:
> But is that also where you got the accompaniments, like cole slaw, potato
> salad [several varieties], cottage cheese, tuna salad, chicken salad, ham
> salad, fruit salad?
Here, west coast US, yes. More of a "deli"[1] than a meat counter now
though.
[1] ln case you object to deli out here in the WWW.
--
charles, Wild, Wild, West
--
charles
"Peter T. Daniels" <gram...@verizon.net> wrote:
> salad [several varieties], cottage cheese, tuna salad, chicken salad, ham
> salad, fruit salad?
Here, west coast US, yes. More of a "deli"[1] than a meat counter now
though.
[1] ln case you object to deli out here in the WWW.
--
charles, Wild, Wild, West
--
charles
Charles Bishop
Mar 23, 2015, 6:19:58 PM3/23/15
to
In article <71177ea1-efd8-4e37...@googlegroups.com>,
> On Saturday, March 21, 2015 at 11:09:54 PM UTC-4, Reinhold {Rey} Aman wrote:
> > Sloppy "Editor" PeteY Daniels wrote:
> > >
> > > Lookit that, he's still channeing *Jersey Shore*,
> > ^^^^^^^^^
> > Pounce!
>
> What is this sudden obsession of yours with preparing parchment for gilding?
And why are there rows of cats' ears, sans cats?
charles, nice catch with pounce btw. I hadn't known that
> On Saturday, March 21, 2015 at 11:09:54 PM UTC-4, Reinhold {Rey} Aman wrote:
> > Sloppy "Editor" PeteY Daniels wrote:
> > >
> > > Lookit that, he's still channeing *Jersey Shore*,
> > ^^^^^^^^^
> > Pounce!
>
> What is this sudden obsession of yours with preparing parchment for gilding?
And why are there rows of cats' ears, sans cats?
charles, nice catch with pounce btw. I hadn't known that
Peter Young
Mar 23, 2015, 6:26:42 PM3/23/15
to
only supper which received any acclaim was spam fritters, round
slices, probably about 8 inches (say 20cm) in diameter. It was
universally known in the school as "elephant's tool". No idea if this
BrE slang with translate in to AmE slang.)
Peter.
--
Peter Young, (BrE, RP), Consultant Anaesthetist, 1975-2004.
(US equivalent: Certified Anesthesiologist) (AUE Re)
Cheltenham and Gloucester, UK. Now happily retired.
http://pnyoung.orpheusweb.co.uk
Tony Cooper
Mar 23, 2015, 7:58:50 PM3/23/15
to
http://tonycooper.smugmug.com/photos/i-FmptvCS/0/XL/i-FmptvCS-XL.jpg
http://tonycooper.smugmug.com/photos/i-ZBbVzfZ/0/XL/i-ZBbVzfZ-XL.jpg
Robert Bannister
Mar 23, 2015, 8:17:31 PM3/23/15
to
On 23/03/2015 9:21 am, Tony Cooper wrote:
> On Mon, 23 Mar 2015 08:09:25 +0800, Robert Bannister
> <rob...@clubtelco.com> wrote:
>> They are covered in intestine or plastic and you don't usually eat the
>> outside part. Plus, these days, they are kept under glass and sometimes
>> slightly refrigerated, so the flying nasties shouldn't be able to reach.
>> Come to think of it, it's been very long time since I have come across
>> flies or any other flying bug inside a shop.
>
> Perhaps I misunderstand what is being described. What I envision is a
> block of some type of meat product kept in the cooler, but brought out
> when a half-pound is ordered. The block is placed on the slicing
> machine, a half-pound is sliced off, and the remaining part of the
> block is placed back in the cooler. The end - where the slices have
> been taken - is exposed; not covered with anything.
They often whack a piece of fresh cling-wrap or other plasticky
> On Mon, 23 Mar 2015 08:09:25 +0800, Robert Bannister
> <rob...@clubtelco.com> wrote:
>> They are covered in intestine or plastic and you don't usually eat the
>> outside part. Plus, these days, they are kept under glass and sometimes
>> slightly refrigerated, so the flying nasties shouldn't be able to reach.
>> Come to think of it, it's been very long time since I have come across
>> flies or any other flying bug inside a shop.
>
> Perhaps I misunderstand what is being described. What I envision is a
> block of some type of meat product kept in the cooler, but brought out
> when a half-pound is ordered. The block is placed on the slicing
> machine, a half-pound is sliced off, and the remaining part of the
> block is placed back in the cooler. The end - where the slices have
> been taken - is exposed; not covered with anything.
substance over the end.
>
> The exposed end is, well, exposed, and the slices have each touched
> the surface of the slicing machine which is uncovered and accessible
> to flying nasties.
>
> While not a hazard, in my opinion, certainly less controlled than a
> sealed package of slices.
>
I would recommend you never set foot in a meat packing place lest you
> The exposed end is, well, exposed, and the slices have each touched
> the surface of the slicing machine which is uncovered and accessible
> to flying nasties.
>
> While not a hazard, in my opinion, certainly less controlled than a
> sealed package of slices.
>
see what happens to your meat before it gets sealed up.
David Kleinecke
Mar 23, 2015, 9:01:06 PM3/23/15
to
On Monday, March 23, 2015 at 3:26:42 PM UTC-7, Peter Young wrote:
> When I was in school, 1952-57 (ages 13-18) the food was revolting. The
> only supper which received any acclaim was spam fritters, round
> slices, probably about 8 inches (say 20cm) in diameter. It was
> universally known in the school as "elephant's tool". No idea if this
> BrE slang with translate in to AmE slang.)
We called it "elephant cock".
> When I was in school, 1952-57 (ages 13-18) the food was revolting. The
> only supper which received any acclaim was spam fritters, round
> slices, probably about 8 inches (say 20cm) in diameter. It was
> universally known in the school as "elephant's tool". No idea if this
> BrE slang with translate in to AmE slang.)
Now I if only I could remember where "we" was. I suspect the navy. It
isn't spam - but very similar.
Oliver Cromm
Mar 23, 2015, 10:33:45 PM3/23/15
to
* R H Draney:
Akin to praising a dish of lamb for having "no strong lamb
flavor", I guess.
My wife generally doesn't like cooked fish, but can eat a little
salmon as long as it's far enough from the skin.
--
Pentiums melt in your PC, not in your hand.
flavor", I guess.
My wife generally doesn't like cooked fish, but can eat a little
salmon as long as it's far enough from the skin.
--
Pentiums melt in your PC, not in your hand.
Peter T. Daniels
Mar 23, 2015, 11:55:34 PM3/23/15
to
On Monday, March 23, 2015 at 6:26:42 PM UTC-4, Peter Young wrote:
> When I was in school, 1952-57 (ages 13-18) the food was revolting. The
> only supper which received any acclaim was spam fritters, round
> slices, probably about 8 inches (say 20cm) in diameter. It was
> universally known in the school as "elephant's tool". No idea if this
> BrE slang with translate in to AmE slang.)
But Spam comes in rectangular cans. Maybe that was a cheap imitation.
> When I was in school, 1952-57 (ages 13-18) the food was revolting. The
> only supper which received any acclaim was spam fritters, round
> slices, probably about 8 inches (say 20cm) in diameter. It was
> universally known in the school as "elephant's tool". No idea if this
> BrE slang with translate in to AmE slang.)
Stan Brown
Mar 24, 2015, 5:46:42 AM3/24/15
to
On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
> My wife generally doesn't like cooked fish, but can eat a little
> salmon as long as it's far enough from the skin.
>
I quite like the flavor pf salmon, so I tend to bake or broil it. But
> My wife generally doesn't like cooked fish, but can eat a little
> salmon as long as it's far enough from the skin.
>
when I'm in the mood for a more delicate flavor, I poach it a la
Julia Child.
--
"The difference between the /almost right/ word and the /right/ word
is ... the difference between the lightning-bug and the lightning."
--Mark Twain
Stan Brown, Tompkins County, NY, USA http://OakRoadSystems.com
Oliver Cromm
Mar 24, 2015, 5:27:27 PM3/24/15
to
* Stan Brown:
> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>> My wife generally doesn't like cooked fish, but can eat a little
>> salmon as long as it's far enough from the skin.
>
> I quite like the flavor pf salmon, so I tend to bake or broil it. But
> when I'm in the mood for a more delicate flavor, I poach it a la
> Julia Child.
I was using "cooked" as a general antonym to raw. Is there a
better choice?
--
The Eskimoes had fifty-two names for snow because it was
important to them, there ought to be as many for love.
-- Margaret Atwood, Surfacing (novel), p.106
> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>> My wife generally doesn't like cooked fish, but can eat a little
>> salmon as long as it's far enough from the skin.
>
> I quite like the flavor pf salmon, so I tend to bake or broil it. But
> when I'm in the mood for a more delicate flavor, I poach it a la
> Julia Child.
better choice?
--
The Eskimoes had fifty-two names for snow because it was
important to them, there ought to be as many for love.
-- Margaret Atwood, Surfacing (novel), p.106
Stan Brown
Mar 24, 2015, 10:07:23 PM3/24/15
to
On Tue, 24 Mar 2015 17:27:24 -0400, Oliver Cromm wrote:
>
> * Stan Brown:
>
> > On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
> >> My wife generally doesn't like cooked fish, but can eat a little
> >> salmon as long as it's far enough from the skin.
> >
> > I quite like the flavor pf salmon, so I tend to bake or broil it. But
> > when I'm in the mood for a more delicate flavor, I poach it a la
> > Julia Child.
>
> I was using "cooked" as a general antonym to raw. Is there a
> better choice?
Sushi?
>
> * Stan Brown:
>
> > On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
> >> My wife generally doesn't like cooked fish, but can eat a little
> >> salmon as long as it's far enough from the skin.
> >
> > I quite like the flavor pf salmon, so I tend to bake or broil it. But
> > when I'm in the mood for a more delicate flavor, I poach it a la
> > Julia Child.
>
> I was using "cooked" as a general antonym to raw. Is there a
> better choice?
Or what about smoked salmon? Though many people don't like smoky
flavors.
Peter T. Daniels
Mar 24, 2015, 11:12:22 PM3/24/15
to
On Tuesday, March 24, 2015 at 5:27:27 PM UTC-4, Oliver Cromm wrote:
> * Stan Brown:
> > On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
> >> My wife generally doesn't like cooked fish, but can eat a little
> >> salmon as long as it's far enough from the skin.
> >
> > I quite like the flavor pf salmon, so I tend to bake or broil it. But
> > when I'm in the mood for a more delicate flavor, I poach it a la
> > Julia Child.
>
> I was using "cooked" as a general antonym to raw. Is there a
> better choice?
"Prepared"? That would cover ceviche, which is "cooked" by a lime or lemon
> * Stan Brown:
> > On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
> >> My wife generally doesn't like cooked fish, but can eat a little
> >> salmon as long as it's far enough from the skin.
> >
> > I quite like the flavor pf salmon, so I tend to bake or broil it. But
> > when I'm in the mood for a more delicate flavor, I poach it a la
> > Julia Child.
>
> I was using "cooked" as a general antonym to raw. Is there a
> better choice?
juice bath.
Peter Moylan
Mar 24, 2015, 11:18:29 PM3/24/15
to
On 25/03/15 13:07, Stan Brown wrote:
> On Tue, 24 Mar 2015 17:27:24 -0400, Oliver Cromm wrote:
>>
>> * Stan Brown:
>>
>>> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>>>> My wife generally doesn't like cooked fish, but can eat a little
>>>> salmon as long as it's far enough from the skin.
>>>
>>> I quite like the flavor pf salmon, so I tend to bake or broil it. But
>>> when I'm in the mood for a more delicate flavor, I poach it a la
>>> Julia Child.
>>
>> I was using "cooked" as a general antonym to raw. Is there a
>> better choice?
>
> Sushi?
>
> Or what about smoked salmon? Though many people don't like smoky
> flavors.
I was never able to get the salmon to fit in those little cigarette papers.
> On Tue, 24 Mar 2015 17:27:24 -0400, Oliver Cromm wrote:
>>
>> * Stan Brown:
>>
>>> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>>>> My wife generally doesn't like cooked fish, but can eat a little
>>>> salmon as long as it's far enough from the skin.
>>>
>>> I quite like the flavor pf salmon, so I tend to bake or broil it. But
>>> when I'm in the mood for a more delicate flavor, I poach it a la
>>> Julia Child.
>>
>> I was using "cooked" as a general antonym to raw. Is there a
>> better choice?
>
> Sushi?
>
> Or what about smoked salmon? Though many people don't like smoky
> flavors.
Reinhold {Rey} Aman
Mar 24, 2015, 11:35:48 PM3/24/15
to
Linguistician PeteY Tommy Daniels wrote nonsense:
>
> "Prepared"?
>
Wrong!
--
~~~ Reinhold {Rey} Aman ~~~
>
> Oliver Cromm wrote:
>>
>> I was using "cooked" as a general antonym to raw.
>> Is there a better choice?
>>
No. "Cooked" is the perfect GENERAL antonym.
> Oliver Cromm wrote:
>>
>> I was using "cooked" as a general antonym to raw.
>> Is there a better choice?
>>
>
> "Prepared"?
>
Wrong!
>
> That would cover ceviche, which is "cooked" by a lime or lemon
> juice bath.
>
"Prepared" is NOT a GENERAL antonym of "raw."
> That would cover ceviche, which is "cooked" by a lime or lemon
> juice bath.
>
--
~~~ Reinhold {Rey} Aman ~~~
Jerry Friedman
Mar 24, 2015, 11:41:33 PM3/24/15
to
On 3/24/15 2:27 PM, Oliver Cromm wrote:
> * Stan Brown:
>
>> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>>> My wife generally doesn't like cooked fish, but can eat a little
>>> salmon as long as it's far enough from the skin.
>>
>> I quite like the flavor pf salmon, so I tend to bake or broil it. But
>> when I'm in the mood for a more delicate flavor, I poach it a la
>> Julia Child.
>
> I was using "cooked" as a general antonym to raw. Is there a
> better choice?
I don't think so, but I don't see why you asked that question.
> * Stan Brown:
>
>> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>>> My wife generally doesn't like cooked fish, but can eat a little
>>> salmon as long as it's far enough from the skin.
>>
>> I quite like the flavor pf salmon, so I tend to bake or broil it. But
>> when I'm in the mood for a more delicate flavor, I poach it a la
>> Julia Child.
>
> I was using "cooked" as a general antonym to raw. Is there a
> better choice?
--
Jerry Friedman
Peter T. Daniels
Mar 24, 2015, 11:44:56 PM3/24/15
to
best for all concerned, since it doesn't know of the existence of large
"prepared foods" counters in many supermarkets.
Reinhold {Rey} Aman
Mar 25, 2015, 12:10:18 AM3/25/15
to
*Ignoranus* PeteY Daniels (yimakh shemo!) drooled:
Pay attention, you ignorant habitual goal-post moving weasel:
"Prepared" is NOT a GENERAL antonym of "raw." "Cooked" is.
"Prepared" is NOT a GENERAL antonym of "raw." "Cooked" is.
Peter T. Daniels
Mar 25, 2015, 12:20:05 AM3/25/15
to
Ross
Mar 25, 2015, 12:34:58 AM3/25/15
to
Pacific island versions are commonly called "raw fish salad" around here.
Reinhold {Rey} Aman
Mar 25, 2015, 12:51:07 AM3/25/15
to
And do read _The Raw and the Cooked_ by Lévi-Strauss, you asshole.
Reinhold {Rey} Aman
Mar 25, 2015, 1:17:37 AM3/25/15
to
Ross wrote:
>
> Peter T. Daniels wrote:
"But ..."
</Weasel PeteY>
>
> Peter T. Daniels wrote:
>> Oliver Cromm wrote:
>>>
>>> I was using "cooked" as a general antonym to raw. Is there a
>>> better choice?
>>
>> "Prepared"? That would cover ceviche, which is "cooked" by a lime
>> or lemon juice bath.
>
> Maybe, but Wiki lists ceviche among "Raw Fish Dishes". And the
> various Pacific island versions are commonly called "raw fish salad"
> around here.
>
<Weasel PeteY>
>>>
>>> I was using "cooked" as a general antonym to raw. Is there a
>>> better choice?
>>
>> "Prepared"? That would cover ceviche, which is "cooked" by a lime
>> or lemon juice bath.
>
> Maybe, but Wiki lists ceviche among "Raw Fish Dishes". And the
> various Pacific island versions are commonly called "raw fish salad"
> around here.
>
"But ..."
</Weasel PeteY>
Peter T. Daniels
Mar 25, 2015, 8:30:58 AM3/25/15
to
dish isn't what you'd get if you ate like a bear and simply popped a fresh
salmon out of the river into your mouth.
There's a similar Vietnamese dish, but it's close to 20 years since I've
been to a proper Chicago Vietnamese restaurant, so I don't know what it's called.
Richard Tobin
Mar 25, 2015, 9:10:03 AM3/25/15
to
In article <5dd38d7b-8c54-43f7...@googlegroups.com>,
analogous to cooking. Some people might call the resulting food raw,
others not. English is not precise in that area.
-- Richard
Ross <benl...@ihug.co.nz> wrote:
>> "Prepared"? That would cover ceviche, which is "cooked" by a lime or lemon
>> juice bath.
>Maybe, but Wiki lists ceviche among "Raw Fish Dishes". And the various
>Pacific island versions are commonly called "raw fish salad" around here.
Roast beef is cooked, but ceviche is "cooked". It undergoes a process
>> "Prepared"? That would cover ceviche, which is "cooked" by a lime or lemon
>> juice bath.
>Maybe, but Wiki lists ceviche among "Raw Fish Dishes". And the various
>Pacific island versions are commonly called "raw fish salad" around here.
analogous to cooking. Some people might call the resulting food raw,
others not. English is not precise in that area.
-- Richard
musika
Mar 25, 2015, 9:47:50 AM3/25/15
to
--
Ray
UK
Peter T. Daniels
Mar 25, 2015, 12:15:07 PM3/25/15
to
for eating, is "prepared."
Oliver Cromm
Mar 25, 2015, 12:45:17 PM3/25/15
to
* Peter T. Daniels:
But I would not necessarily want to cover that. I was thinking of
"prepared with heat".
--
Some things are taken away from you, some you leave behind-and
some you carry with you, world without end.
-- Robert C. Wilson, Vortex (novel), p.31
"prepared with heat".
--
Some things are taken away from you, some you leave behind-and
some you carry with you, world without end.
-- Robert C. Wilson, Vortex (novel), p.31
Oliver Cromm
Mar 25, 2015, 12:45:20 PM3/25/15
to
* Peter T. Daniels:
But sashimi is ready for eating without any of these, as is an
apple or a stalk of celery (I like the French word "crudité" for
the latter type of food).
--
A computer will do what you tell it to do, but that may be much
different from what you had in mind. - Joseph Weizenbaum
apple or a stalk of celery (I like the French word "crudité" for
the latter type of food).
--
A computer will do what you tell it to do, but that may be much
different from what you had in mind. - Joseph Weizenbaum
Oliver Cromm
Mar 25, 2015, 12:45:28 PM3/25/15
to
* Jerry Friedman:
Well, I understand why you say that. It was only a hunch. Stan
contrasted "poached" with "baked" and "broiled", and didn't
mention raw or smoked salmon, so I thought he might have
understood "cooked" as synonym of "poached" rather than the
hypernym of all three he mentioned.
--
The country has its quota of fools and windbags; such people are
most prominent in politics, where their inherent weaknesses seem
less glaring and attract less ridicule than they would in other
walks of life. -- Robert Bothwell et.al.: Canada since 1945
contrasted "poached" with "baked" and "broiled", and didn't
mention raw or smoked salmon, so I thought he might have
understood "cooked" as synonym of "poached" rather than the
hypernym of all three he mentioned.
--
The country has its quota of fools and windbags; such people are
most prominent in politics, where their inherent weaknesses seem
less glaring and attract less ridicule than they would in other
walks of life. -- Robert Bothwell et.al.: Canada since 1945
Oliver Cromm
Mar 25, 2015, 12:45:30 PM3/25/15
to
* Stan Brown:
> On Tue, 24 Mar 2015 17:27:24 -0400, Oliver Cromm wrote:
>>
>> * Stan Brown:
>>
>>> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>>>> My wife generally doesn't like cooked fish, but can eat a little
>>>> salmon as long as it's far enough from the skin.
>>>
>>> I quite like the flavor pf salmon, so I tend to bake or broil it. But
>>> when I'm in the mood for a more delicate flavor, I poach it a la
>>> Julia Child.
>>
>> I was using "cooked" as a general antonym to raw. Is there a
>> better choice?
>
> Sushi?
>
> Or what about smoked salmon? Though many people don't like smoky
> flavors.
I don't think you are answering my question, but since this seems
to interest you: My wife is fine with most raw fish, whether
sashimi or part of sushi, and she still prefers smoked salmon to
any prepared with heat. Not to mention other fish.
I also like raw fish, I think it has a much more distinct taste.
> On Tue, 24 Mar 2015 17:27:24 -0400, Oliver Cromm wrote:
>>
>> * Stan Brown:
>>
>>> On Mon, 23 Mar 2015 22:33:41 -0400, Oliver Cromm wrote:
>>>> My wife generally doesn't like cooked fish, but can eat a little
>>>> salmon as long as it's far enough from the skin.
>>>
>>> I quite like the flavor pf salmon, so I tend to bake or broil it. But
>>> when I'm in the mood for a more delicate flavor, I poach it a la
>>> Julia Child.
>>
>> I was using "cooked" as a general antonym to raw. Is there a
>> better choice?
>
> Sushi?
>
> Or what about smoked salmon? Though many people don't like smoky
> flavors.
to interest you: My wife is fine with most raw fish, whether
sashimi or part of sushi, and she still prefers smoked salmon to
any prepared with heat. Not to mention other fish.
I also like raw fish, I think it has a much more distinct taste.
Peter T. Daniels
Mar 25, 2015, 3:55:51 PM3/25/15
to
On Wednesday, March 25, 2015 at 12:45:20 PM UTC-4, Oliver Cromm wrote:
> * Peter T. Daniels:
> > On Wednesday, March 25, 2015 at 9:47:50 AM UTC-4, musika wrote:
> >> On 25/03/2015 13:05, Richard Tobin wrote:
> >>> Roast beef is cooked, but ceviche is "cooked". It undergoes a process
> >>> analogous to cooking. Some people might call the resulting food raw,
> >>> others not. English is not precise in that area.
> >> I would call it "cured".
> > And a cover term for cooked, cured, pickled, etc. etc. etc. to readiness
> > for eating, is "prepared."
>
> But sashimi is ready for eating without any of these,
Oh, dear. That's what I referred to earlier as eating fish like a bear.
> * Peter T. Daniels:
> > On Wednesday, March 25, 2015 at 9:47:50 AM UTC-4, musika wrote:
> >> On 25/03/2015 13:05, Richard Tobin wrote:
> >>> Roast beef is cooked, but ceviche is "cooked". It undergoes a process
> >>> analogous to cooking. Some people might call the resulting food raw,
> >>> others not. English is not precise in that area.
> >> I would call it "cured".
> > And a cover term for cooked, cured, pickled, etc. etc. etc. to readiness
> > for eating, is "prepared."
>
> But sashimi is ready for eating without any of these,
Someone has gone to considerable trouble to clean and shape and perhaps
season it for your consumption.
> as is an
> apple or a stalk of celery (I like the French word "crudité" for
> the latter type of food).
to you without at least brushing and more likely washing it off, and dissecting
the bunch of celery into individual manageable stalks. They may even have
kept the decorative leafy tops to garnish bloody marys.
Oliver Cromm
Mar 25, 2015, 4:56:18 PM3/25/15
to
* Peter T. Daniels:
> On Wednesday, March 25, 2015 at 12:45:20 PM UTC-4, Oliver Cromm wrote:
>> * Peter T. Daniels:
>>> On Wednesday, March 25, 2015 at 9:47:50 AM UTC-4, musika wrote:
>>>> On 25/03/2015 13:05, Richard Tobin wrote:
>
>>>>> Roast beef is cooked, but ceviche is "cooked". It undergoes a process
>>>>> analogous to cooking. Some people might call the resulting food raw,
>>>>> others not. English is not precise in that area.
>>>> I would call it "cured".
>>> And a cover term for cooked, cured, pickled, etc. etc. etc. to readiness
>>> for eating, is "prepared."
>>
>> But sashimi is ready for eating without any of these,
>
> Oh, dear. That's what I referred to earlier as eating fish like a bear.
>
> Someone has gone to considerable trouble to clean and shape and perhaps
> season it for your consumption.
Yes, cleaning and cutting. Sashimi is usually not seasoned, dip is
> On Wednesday, March 25, 2015 at 12:45:20 PM UTC-4, Oliver Cromm wrote:
>> * Peter T. Daniels:
>>> On Wednesday, March 25, 2015 at 9:47:50 AM UTC-4, musika wrote:
>>>> On 25/03/2015 13:05, Richard Tobin wrote:
>
>>>>> Roast beef is cooked, but ceviche is "cooked". It undergoes a process
>>>>> analogous to cooking. Some people might call the resulting food raw,
>>>>> others not. English is not precise in that area.
>>>> I would call it "cured".
>>> And a cover term for cooked, cured, pickled, etc. etc. etc. to readiness
>>> for eating, is "prepared."
>>
>> But sashimi is ready for eating without any of these,
>
> Oh, dear. That's what I referred to earlier as eating fish like a bear.
>
> Someone has gone to considerable trouble to clean and shape and perhaps
> season it for your consumption.
on the side (as with the crudités).
If that falls under "prepared", that pushes the term only further
from what I wanted to express by "cooked".
>> as is an
>> apple or a stalk of celery (I like the French word "crudité" for
>> the latter type of food).
>
> Even froggies don't yank it off the tree or out of the ground and hand it
> to you without at least brushing and more likely washing it off, and dissecting
> the bunch of celery into individual manageable stalks. They may even have
> kept the decorative leafy tops to garnish bloody marys.
on their jeans. I'm not sure if that falls under washing or
seasoning.
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