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holding a prosciutto ham for slicing...nola, darby
fishlessman
Posts: 34,589
any ideas on a simply made holder
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
doesnt seem to be many for boneless, this might be the simplest oneCarolina Q said:
http://www.amazon.com/Lilly-Codroipo-Trieste-Tradition-Prosciutto/dp/B00OTHKPPA
fukahwee maineyou can lead a fish to water but you can not make him drink it -
One way to do it is like the way you stand up a whole ham when slicing it: lop off a hunk on the opposite side to create a flat spot to stand on. Then stand the thing on the flat spot, hold the shank with your hand, and slice the top.[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others]
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i might be over thinking it but the thing is big and looks unstable even cutting a flat spot, its 4 tnch thick, maybe 15 inches wide and taller than its wide. i might just cut it in half the long way and vacuum pack one half. i might just make a holder any ways, i have some stainless scrap that looks like it would work wellDarby_Crenshaw said:One way to do it is like the way you stand up a whole ham when slicing it: lop off a hunk on the opposite side to create a flat spot to stand on. Then stand the thing on the flat spot, hold the shank with your hand, and slice the top.
fukahwee maineyou can lead a fish to water but you can not make him drink it -
yeah, better to have a stand i think. prosciutto is pressed flat, so the 'heel' that it would be standing on isn't very big. on a whole ham, it is pretty stable, probably not so on the prosciutto
[social media disclaimer: irony and sarcasm may be used in some or all of user's posts; emoticon usage is intended to indicate moderately jocular social interaction; the comments toward users, their usernames, and the real people (living or dead) that they refer to are not intended to be adversarial in nature; those replying to this user are entering into a tacit agreement that they are real-life or social-media acquaintances and/or have agreed to or tacitly agreed to perpetrate occasional good-natured ribbing between and among themselves and others] -
*nvr mind*
I would rather light a candle than curse your darkness.
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______________________________________________I love lamp..
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do you have one of those, whats your gameplan . only way i can figure to cut it without a stand is to either chunk it up first or lay it flat over a table edge and let the pieces drop. im going to try and make one similar to that one over the next week just gotta go measure the hamnolaegghead said:
fukahwee maineyou can lead a fish to water but you can not make him drink it -
@fishlessman
If only Stike was still around
Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
I haven't cut into either of ours yet. May have to Mcgyver something. Will start carving on it in the next couple of days. Drat....I forgot to bring the Messermeister knife. We're on the road to San Antonio.______________________________________________I love lamp..
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Y'all be safe buddy.nolaegghead said:We're on the road to San Antonio.Location- Just "this side" of Biloxi, Ms.
Status- Standing by.
The greatest barrier against all wisdom, the stronghold against knowledge itself, is the single thought, in ones mind, that they already have it all figured out. -
Here is how the pros do it in Barcelona:
If it's brown, it's cook'in....If it's black, it's done ---my Grandfather Medium BGE -
would be really simple if the ones we had were bone in, the boneless are flat one side and shaped like a triangle, set up on a stand on a counter and you are almost cutting at eye levelbobroo said:Here is how the pros do it in Barcelona:
fukahwee maineyou can lead a fish to water but you can not make him drink it
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