New and Improved TnT Foodie thread

Sausage muffin with egg and cheese. I made the muffins and ground and seasoned the sausage. Didn't have any American cheese slices so I used some bagged shredded cheese which melted just fine when sandwiched between a hot piece of sausage and an egg right out of the pan.

I make batches of muffins and keep them in the freezer. Same thing with the sausage. I recently made a bunch of breakfast sausage that I formed into patties and 1/4 lb portions. The 1/4 pound portions are just the right amount for making biscuits and gravy for 2 which will be on the menu tomorrow.

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Felt so bad this weekend, coughing and sneezing and producing enough snot to fill a bucket…turned out to be just a really bad cold. Which called for some hot soup. So got sone basic tomatosoup, added the following:

- s&p
- garlic
- cardemom
- chilli
- cayenne
- hot bellpepper
- extra hot sriracha
- oregano+basil

Needless to say that cleared the sinusses but tasted so good it’s going to be a common soup this winter.
 

My slicer from my first marriage finally died. It was a nice little home slicer that you have to be very careful with or you'd end up with different thicknesses etc.. but it did it's job. I would look with envy at the lovely Hobarts used at the delis. This isn't a Hobart but it is their 'lesser' duty option that might be perfect for home use.

Curious what you guys think and your suggestions.
 

My slicer from my first marriage finally died. It was a nice little home slicer that you have to be very careful with or you'd end up with different thicknesses etc.. but it did it's job. I would look with envy at the lovely Hobarts used at the delis. This isn't a Hobart but it is their 'lesser' duty option that might be perfect for home use.

Curious what you guys think and your suggestions.

I think I'd work on my knife skills before dropping $1700 on a slicer. :mrgreen:
 
12 inch deli slicer works well for bacon, capicola, hot pot, philly cheese. Anodized aluminum body and carbon steel blade is nice. Self-sharpening would be bonus feature. I need to upgrade my meat grinder to SS as well.

Chopping eggplant and potato for moussaka by hand. Mandolin is fast and easy for eggplant but potato is hard like a rock.
 

My slicer from my first marriage finally died. It was a nice little home slicer that you have to be very careful with or you'd end up with different thicknesses etc.. but it did it's job. I would look with envy at the lovely Hobarts used at the delis. This isn't a Hobart but it is their 'lesser' duty option that might be perfect for home use.

Curious what you guys think and your suggestions.

I just saw this the other day and I thought they had a 12" also but I saw it in the catalog.

But I'd also look for used Hobarts at a restaurant supply. Might be able to get a deal.....they are very tough. We had a Hobart for our delli and that thing was a beast.
 

My slicer from my first marriage finally died. It was a nice little home slicer that you have to be very careful with or you'd end up with different thicknesses etc.. but it did it's job. I would look with envy at the lovely Hobarts used at the delis. This isn't a Hobart but it is their 'lesser' duty option that might be perfect for home use.

Curious what you guys think and your suggestions.
I'd also get a divorce once my wife looks too comfortable behind that thing.
 
12 inch deli slicer works well for bacon, capicola, hot pot, philly cheese. Anodized aluminum body and carbon steel blade is nice. Self-sharpening would be bonus feature. I need to upgrade my meat grinder to SS as well.

Chopping eggplant and potato for moussaka by hand. Mandolin is fast and easy for eggplant but potato is hard like a rock.
WHy go through all that trouble.. people would expect yo to eat said eggplant.
 

My slicer from my first marriage finally died. It was a nice little home slicer that you have to be very careful with or you'd end up with different thicknesses etc.. but it did it's job. I would look with envy at the lovely Hobarts used at the delis. This isn't a Hobart but it is their 'lesser' duty option that might be perfect for home use.

Curious what you guys think and your suggestions.
Meat slicers can't tell the difference between fingers and intended slicing materials. :shock:
 
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