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?
the thickness can depend on so many things. and what you desire can change from time to time. take pancakes for example. Sometimes what you want is a light fluffy pancake, over a quarter inch thick, it almost does seem to float above the plate at times, perhaps floating in syrup. Other times a sourdough flapjack, medium thickness, chewy and full of texture. able to stand up to the demands of lots of butter and molasses. Then again at other times a thin silky crepe, Eggy and smooth, tender yet resilient, ready to be wrapped around a variety of fillings, savory or sweet.
Definitely depends on how its being cooked. In general though I prefer my red meat and chicken sliced super super thin and seared off really fast in a blazing hot pan. that way you maximize the brown seared goodness! for fish, i tend to like it on the rare side, so when im ordering it cooked i love it super thick. but when im ordering it raw, i prefer to feel like im getting what i pay for, so thicker is better! haha
I have a beef about the thickness of a sandwich. As funny as a dagwood is, a sandwich should be thin enough to fit into my mouth. Which is pretty big. But give me a burger with a really thick, toasted bun, and I have no choice but to place palm over the top and push down. Squish.
As Abe Lincoln is said to have commented: "A person's legs should be long enough to reach the ground when standing."
I think it is important for food to be thick enough that the bottom rests firmly on the plate. I can't stand it when my steak floats 1/4" above my plate. It is just too annoying.
Okay, someone's gotta say it.
It was reason the post was so titled as gauntlet.
There some who buy hot dogs at ten dogs to the pound.
Those are those folks who be happy with weiners.
Then there are those who move up to the Bratwurst,
heftily content that they've got quarter pounders.
While Brats do for most folks,
there are those in arena who ain't yet content.
Them be the ones who reach for the tube
of the plastic clad eight ounces of Oscar Mayer braunschweiger.
Shall we accord them the name of half pounders?
And then there are some who go straight to Kielbasa,
Sold cryovac'ed to display its full beauty.
Now that there's one weighs in at more than a pounder.
God bless our food supply
and sufficiency of sausages.
While I'm no snob when it comes to lettuce, the only way I enjoy iceberg is sliced very thinly in a salad (or on a sandwich) with onion and tomato. It's one of the few things I use my mandoline for.
Fresh fennel I also only enjoy thinly sliced.
Also I should be congratulated for not making a joke in response to the thread title.
Given your moniker, I congratulate you. Now to the topic at hand...
I will limit my responses to my palate...I think I do have an expectation of appropriate thickness with food, and feel that it's not quite the same experience when that is "off." Steak about 1 1/2 inch, pizza always thin, sliced raw onion should always be thin, and don't get me started on french fries. I may very well enjoy varying degrees of thickness, but it's not what I crave. :: blushes::
Iceberg is really a curious thing.
Its got no nutrition, yet still do we eat it.
Must be because of its crunch.
We partake of that crunch two magnificent ways.
One is of wedges,
and one is of thins.
To dress down a lettuce
onto six separate wedges
is a joy best accoutered
with some mayo and blue cheese and pepper.
To slice it down thin
giving wisp to the mandoline
takes the crisp lettuce to a whole different order.
Again, with good dressing.
It is thus so with with life.
As we live it in wedges
and also in wisps
But hopefully always
in ways that are crisp
and countful of blessings.
Thickness/thinness really changes the character of certain foods. Pastrami, for one. The New York style steamed pastrami needs a thicker slice while deli-style needs to be really thin. Slicing a deli pastrami too thick doesn't make it bad, but it changes the experience enough to make it sub-optimal.
With regards to Sashimi specifically...
Soft flesh fillet of fish @ 1/4 inch. Chewier sea foods, e.g. , octopus, squid or clams slightly thinner
For Sushi, the thickness should be in balance with the amount of rice used for the roll.
While some beef cuts can be cut thin and cooked in a variety of methods and still be enjoyed, I prefer most all beef cuts, especially premium steak cuts, to be thicker at a minimum of 2 inches....but best at 2.5-3.0 inches. I also find inexpensive Chuck cuts benefit from being thicker cut roasts from the start....then sliced thin
Pizza......all is good, unless the crust is so hard you fear you may break a tooth.
When it comes to a cut of a really good ribeye
I allow a wide variance.
Pan seared them thin
Charcoaled them medium
Roasted them thick.
Each increment has its place as its own.
I count not the millimeters when it comes to good steak.
And again, when it comes to thing we call pizza
From flatbreads just kissed with tomato and cheese
to luxurious deep-dish
that oozes and sleazes
all increments good.