Half a croissant, on a plate, with a sign in front of it saying '50c'
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Microtome Beef

 Slices of steak so thin they can hardly keep together.
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I'm working in a lab now and we're using a cryostat, which is a microtome in a freezer pretty much. It cuts slices of the specimen nanometers at a time. I can't imagine what beef would taste like if steaks were this thin. (dribbling saliva and bubbles as noah goes comatose from an unattended chloraform spill.)
—nratzan, Jun 10 2003

What the hell's a microtome? http://www.lib.uiow...inytomes/board1.gif
[snarfyguy, Oct 04 2004]

My Favourite Starter http://www.guyskitc...%20of%20Beef%20.htm
Brownie Point to [thumbwax] for getting the frozen right [gnomethang, Oct 04 2004, last modified Oct 06 2004]


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Annotation:







       Mongolian Grill joints slice meats nearly paper thin while frozen. A host of oils and sauces to choose from predicates the need for moist beef, but your concoction would have to be in a bowl on ice, handled carefully and added at the last moment to the veggies of your choosing.
—thumbwax, Jun 10 2003
   

       I like it. Please give it a try and report back.
—bungston, Jun 10 2003
   

       thanks [thumbwax] for the tip. I wonder though, why do most people put brackets around others' names when annotating? Anyway, just wanted to know so i didn't violate etiquette in the future. I'll have to clean this cryostat really well before I try cutting food with it. When I get it right I'll annotate the RECIPE, considering most people's devil's-advocate-like responses to such horrible posts! see my icecream cup cakes. I'm sure there have been many other examples better than this.
—nratzan, Jun 11 2003
   

       [jutta] wrote it in as a feature to make user names stand out from text when placing links, I believe. It just sort of spread.
—snarfyguy, Jun 11 2003
   

       <still giddy from the chloroform> I thought you were describing the pepperoni on the pizza I got last night. I held one of those slices up to eye level and I could see right through it. They could probably make pizzas all night with one inch of sausage.
—pluterday, Jun 11 2003
   

       I want the kind of chloraform that makes you giddy, where'd you get that &pluterday&? Every time i think of microtome i want to say microtomi, like nakatomi plaza in #Die Hard#(# is used for movies for all those who lag behind in the specialization of proper nouns.) Anyhow, #Die Hard#, yeah, if only they could shave time like i'm shaving mouse femur.
—nratzan, Jun 11 2003
   

       Mmmmm, mouse femur, with a nice Chianti.
—FloridaManatee, Jun 12 2003
   

       + mmmm....Extreme Carpaccio
Simply add microtome beef to link.
—gnomethang, Jun 12 2003
   

       carpaccio, now I remember ordering that without realizing they were talking about raw meat. I saw the order being placed in front of me, and as a 10 year-old who didn't have a taste for tar-tar, I had to take a bite and send it back for the sea-urchin tongue instead.
—nratzan, Jun 12 2003
   


 

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