"Bob Terwilliger" > wrote in message
...
> Doug wrote:
>
>> Why is the slicer set on "shave" so often? I mean, who the hell wants it
>> that way? :-)
>
> Not exactly pertinent to the discussion because of the raw/cooked
> distinction, but I have lots of uses for beef which is sliced that thinly.
> I recently had an interesting pho: The meat had been thinly sliced and
> then piled up so that it was a block of sliced meat about the size of a
> half-deck of cards. That block was put into the soup bowl and boiling-hot
> broth was poured over, so that the middle of the block was rare while the
> outer parts were medium. And of course, carpaccio is supposed to be thin.
>
> Bob
>

Sounds pretty tasty. What kind of broth?