On Mon, 15 Aug 2011 13:28:05 -0400, "Dora" > wrote:

> Why go to the expense of a mandoline for this - and it may clog
> anyway? Since you're going to bake/broil, I think Lou's is a great
> suggestion and the quickest.

Or put it in the Cuisinart with the narrowest slicing blade and let
'er rip.

--
I take life with a grain of salt, a slice of lemon and a shot of tequila.