Doug Kanter > wrote:

> Time for a show of hands. Who likes their deli meat sliced so thin, you can
> read text through it, but it takes 10 minutes to separate enough of it to
> make a sandwich? Unless you're buying prosciutto to wrap around something,
> this seems ridiculous, but it seems to be what I get most of the time unless
> I tell the deli clerk otherwise. And, this is in 5 different locations of
> the same supermarket chain.
>
> What's with these people?

Exactly, and it is not just the meat. However, this is what a lot of
people really want, because it looks like much but costs little - that
is why it has become the default, I think. So, it is up to you to
request thicker slices - it should never be a problem. Here is what I
posted five or six years ago:

As far as I'm concerned, cutting salmon, sausages, etc. in paper-thin
slices is a travesty. It serves only one purpose - to cover as much of
the plate with as little of the stuff as possible. Looks like a lot,
but costs little and tastes hardly of anything, so thin it is. The best
smoked salmon I ever ate was on a farm in Finland - they served
veritable *slabs* of it - and very good quality it was, too. Once you
taste it that way, you'll never want to go back to thin slices. At
least that's what happened to me.

Victor