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Ideal thickness?

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Ideal thickness?

ipsedixit | Nov 3, 2011 06:17 AM

Is there is an ideal (or even perfect?) thickness to foods?

Take sashimi. Is there a perfect thickness for a piece of toro? Or abalone?

What about steak? Is there an ideal thickness for a ribeye or porterhouse?

What about something like Chicago style pizza? Is there a required minimum thickness for the pie to be considered Chicago deep dish pizza?

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