Administrator
I have a new one.
Getting Sliced prosciutto with tiny flecks of the plastic still left on (from the outer coating) so this means you have to pick the plastic off which takes off most of the outside fat (which is part of the flavour) oh and on top of that when I order prosciutto thinly sliced PLEASE put sheets between each layer, if I wanted a big CLUMP of prosciutto I would have asked for it.
Registered User
I so agree with that. Actually, add to the list: "cold cuts (ham, salami, etc.) sliced as thick as a steak...Getting Sliced prosciutto with tiny flecks of the plastic still left on (from the outer coating) so this means you have to pick the plastic off which takes off most of the outside fat (which is part of the flavour) oh and on top of that when I order prosciutto thinly sliced PLEASE put sheets between each layer, if I wanted a big CLUMP of prosciutto I would have asked for it.
BellyBelly Member
I like to buy pancetta sliced thickly though, then I dice it up and add it to pasta sauces and as crispy pancetta sprinkled over salads! Ooh, and in potato salad
Registered User
well, that's a bit different as it's not really a "cold cut" then. But to be honest, even crispy panccetta, I'd prefer it sliced fairly thinly, then crisped up in the pan in strips.
BellyBelly Member
I love wrapping prosciutto around chicken breasts or a fish fillet and then baking it in the oven, mmm....That's kinda off-topic from food crimes though!
Over-cooked rice, blergh! I like my rice fluffy, not a gluggy ball of glue!
Administrator
Diced is awesome! I love it for pizza... but if I want thinly sliced do it right!
BellyBelly Member
I had to dig into my emergency night shift stash last night and ended up with a tin of chicken and sweet corn soup. Usually one of my favourites from a Chinese restaurant, awful from a can!
I am now adding any tinned soup with meat in it to my listI still love my tinned tomato soup though
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