Hey, there! Log in / Register
Lifelong prosciutto eater defends the Italian ham from calumny of being slippery
By adamg on Wed, 08/16/2023 - 12:20pm
A woman who says she's been eating prosciutto for most of her 80 years calls into GBH to explain what she says is the ridiculousness of somebody claiming to have slipped on the meat product. You want greasy? Try mortadella, she exclaims.
Neighborhoods:
Topics:
Free tagging:
Ad:
Support Universal Hub
Help keep Universal Hub going. If you like what we're up to and want to help out, please consider a (completely non-deductible) contribution.
Comments
I was going to suggest
margarita hard Genoa salami, but mortadella may do also.
We need to see scientific
We need to see scientific data about the friction coefficients of prosciutto, mortadella, sopressata, and gabagool.
Pizza Magazine Quarterly
aka, PMQ, an industry mag for people who own/manage pizza restaurants had a great scientific article a while back that went into the thermal properties (melt point, spread when liquid, etc) and moisture content of various cheeses.
Sadly, they haven't had a similar article on meats.
It was originally Pizza
It was originally Pizza Marketing Quarterly, though now it now just says PMQ Pizza Media.
I'll ask some of my friends
I'll ask some of my friends at MIT: the Mortadella Institute of Technology.
Before this case goes to appeals, I'll ask:
How much does it cost to insure a banana bar?
I knew we were entering an era of science denial
But not like this. Now I know how Galileo felt.
The local equivalent ..
Of knowing how Galileo felt for being prosecuted for heresy is to be scolded by J. Costello for alleged anti-Catholicism behaviors
That's what I'm talking about
That's what I'm talking about.
More details!
Was the slice a thin piece or thick cut for a meat board? If it was thin there is no way you could slide on it u less you had on a spiked heel
Maybe Eataly should change the floors to cobblestone
Watch out
Maybe people should just watch where they are going. There is bound to be stuff on the floor anywhere in the world.
Or blocks of provolone: it'd
Or blocks of provolone: it'd be like walking on a thick gym mat.
I'm thinking prosciutto dishes are sometimes served
with olive oil, so it may have been oil and not just the meat.
It's not the meat, it's the
It's not the meat, it's the lotion?
Chef is 100% right. Proper
Chef is 100% right. Proper prosciutto has a texture. And if it's correctly sliced and served as a sample right from the blade it is not slippery smooth. If it were a cold cut you'd be Man Down.