Word: thins
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Dates: during 1930-1939
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When Mr. Chamberlain rose to answer that evening, he was obviously angry and shaken. His thin face, seldom giving an impression of vitality, was ashen and his voice was husky and low. With heavy sarcasm he wondered that Mr. Churchill dared let Parliament adjourn for even two weeks...
...lugged a bottom round of beef from his refrigerator, found that someone had stored it too near the freezing coils. It was granite-hard. Sure that the piece was spoiled, would blacken as it thawed, rueful Dubil put it on a slicing machine, turned out a stack of paper-thin slices. He put them in the display refrigerator just to see what would happen...
What happened started a new business. To Butcher Dubil's surprise the slices did not blacken, but again became a toothsome red. Customers bought them and to his amazement they came back next day for more. William Dubil hard-froze more meat, thawed his thin slices gradually in the display case, but still wondered why they were so tender...
Finally he figured out that thin slicing had severed the fibers of the meat as effectively as if they had been ground into "hamburger" and the "tempering" (slow thawing) helped. Also he found that when piled one on another the slices stuck together, made thicker steaks that could be cut with a fork. Canny Butcher Dubil took out a patent on his process...
...process. "Chips" are made from rounds and loins, which are first cleared by butchers of bones, sinews and fat, then packed into loaves in metal containers which are quick-frozen, at 15° below zero. After 24 hours of sub-zero freezing they are tempered at 30°, then thin-sliced and packed into six-layer steaks (a super-steak can be made by stacking two such steaks) and sold in two sizes, six-inch ovals for household use, four-and-a-half-inch ovals for restaurants. Housewives can buy them for 10? to 12? each, restaurants sell the small...