"Doug Kanter" > wrote

> But, there's the question! Why is the slicer set on "shave" so often? I
> mean, who the hell wants it that way? :-)

Funny, when I make stromboli, it requires quite a bit of
pepperoni sliced very thin ... you can see them wilt at the
thought of that order. I mean, it's more work for them,
why wouldn't they want to slice cold cuts thicker?

nancy