I already have the 10'' Lem slicer, but it's big and heavy, which keeps me from pulling it out to slice small amounts of cheese, and deli meat.
What do you guys use?
Thanks.
Dan.
What do you guys use?
Thanks.
Dan.
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Looking for advice on a small 8'' slicer brand, priced reasonably.
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Was in the same boat as you. Wife picked up this Borlebbi for me off Amazon last year. It’s perfect for small stuff, it’s light and easy to use. Plus has both serrated and smooth blades. I like it fine.
https://www.amazon.com/Removable-Stainless-Protection-Adjustable-Thickness/dp/B08X27LXYC
https://www.amazon.com/Removable-Stainless-Protection-Adjustable-Thickness/dp/B08X27LXYC
Haha, tell me these things aren't pumped out'a the same child labor camps.
I'm gonna try this one, based on its price.
Thank you bruth'a!!!
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Yup, all look same. The one I have had at that time best reviews in that class and had a 200w motor.
Otherwise they are all basically same. One caution is to go slower than with the big LEM. I know you know that, but these are slower rpm, lower power and all plastic gear driven. But if you take it easy they make sliced just fine. Easier moved around and clean up faster. You will enjoy whatever one you pick.
Otherwise they are all basically same. One caution is to go slower than with the big LEM. I know you know that, but these are slower rpm, lower power and all plastic gear driven. But if you take it easy they make sliced just fine. Easier moved around and clean up faster. You will enjoy whatever one you pick.
I used to have a little cheap'o slicer, that I used to take camping on the coast to slice Abalone steaks, and goeduck clam rings. Like you said, it worked fine if you took your time , and everything was nice and cold. We used to make up a ice slurry using shaved ice, ice cream salt and sea water. It would damn near instantly freeze the seafood we were slicing, it worked fine, even though it was an old used slicer that I bought at the flea market for $20, Im sure the blade was dull when I bought it, but it did the job.
Basically I want it for slicing small batches of salami, cheese, and cooked Ball, and Tri Tip roasts for sandwiches.
Something I can keep in the closet,and grab quickly, instead of pulling out the beast of a slicer for small jobs.
I'll let you know how if it works out, or if it gets sent back.
Thank you, Bruth'a!!!
We love seafood and that's 2 things I've always wanted to try...
Looks like you ordered one already , but I have a Cabela's branded Nesco FS-250 .
Great slicer . 180 watt motor . Super easy to clean . Metal push guard .
I went the opposite direction because the cheapie had a plastic sled that would flex. So I got the wedge profile of a flat toothpick. It wasn’t extreme, but slicing thin for antipasto one end would be twice as thick as the other end. Could have been operator error but no issues with the 10” Beswood.
If you're really looking for one that's light on the wallet:
For that price though you kind of have to think about the quality.
For that price though you kind of have to think about the quality.
Abalone steaks are amazing, by far my favorite seafood. We slice them 3/8 of an inch thick, then pound them out to tenderize them. Without pounding Abalone, it's like eating the sole of a boot, they are super tough, and need tenderizing. When done right they are pounded out, dipped in an egg and milk wash then dipped in cracker meal, seasoned with just S & P.
Flash fried and served with lemon and tarter sauce. They should easily cut with a fork, or they weren't pounded out right. My favorite food in the world is Abalone by far. The best part about meal is knowing that you're gonna have cold Abalone sandwiches the next day or two. Cold Abalone sandwiches are served with shaved iceberg lettuce, tarter sauce lots of fresh lemon on a great sourdough hard roll, same goes for the clam rings, which are treated the same way the Abalone was. The clams make the best chowder there is, as the clams have a nice little snap to them as you bite into them, yet they are tender as hell.
You can buy farmed Abalone in Asin markets, but they are only silver dollar sized, not worth the trouble in my opinion. Growing up Abalone was sold in my families seafood restaurants both in SF and San Dego/Diego, and many other seafood joints, it was cheap back then, like $12 for two big steaks that covered a standard size dinner plate. Those days are long gone.
I will most likely never eat it again, because our CA Government CA Department of Fish And Game is run by ex Humane Society members / tree hugger's & bunny humper's which is an complete abomination and injustice to every single CA outdoorsmen and women.
This State is so corrupt it's not even funny. I can't wait to escape to the USA as soon as my parents are gone. I'm not looking forward to losing my parents by any means, but I dream of the day we cross the CA boarder, and put CA in my rearview mirror.
I'll never come back to this State, because it will never be a sliver of what it once was....NEVER, EVER!!!
Which saddens me to the core, because this was once the best place on earth to live for an outdoorsman, CA was once one of the crowned jewels of the USA, we had it all except for some of the big game hunting other States have, or had. Now it's the butthole of the US, I absolutely hate what has happened to CA in my lifetime. The gross mishandling and corruption of the CA Government should never be forgiven, they destroyed our State, yet nobody will ever be held accountable for it, because the elite scratch eachothers back.
This is how real Californian's feel about this State.
Rant over, blood pressure, PINNED!!!
Dan.
Removed.
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Dan, we can agree to disagree.
Sorry to stir up any politics on a slicer thread. That was not my intention.
And now back to your regularly scheduled program.
Sorry to stir up any politics on a slicer thread. That was not my intention.
And now back to your regularly scheduled program.
Still running a LEM Mighty bite 8.5". its heavy and a B#$%ch to clean. don't use it weekly due to PITA . When I got mine, LEM supplied both serrated and smooth blades. have never used the Serrated. I drag mine out for things like pastrami, bacon from PB, and eye round for deli roast beef.
Absolutely, no hard feelings whatsoever!!!
I removed my OG post to keep peace and harmony here on the forum .
Dan.
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