and I tasted a bunch of glue sticks to see if I liked any. It’s a wonder I’m still alive. And as a cook, I love the challenge of messing around with ingredients just to see if I can make techniques work...

Dawn dishwashing soap. The blue kind.

Oh yeah for sure.... it’s a commercial impossibility — mine would be a labor of love. But if i’m going to die of a heart attack 15 minutes after eating it, I’m gonna make sure it’s 100% perfect.

Good lord, man. You’ve got pepperoni down. Hat’s off to you!

Thanks for taking the time to reply. I’ve really come to appreciate the cupping and charing of the slice edge. It was interesting to learn how slice thickness, casing, and the method by which the case is filled affect whether the pepperoni will cup or not. As I responded to Kevin, I’m more than happy to be wrong.…

I think a shingled layer of the 52 on the bottom with the cup and char on tossed more haphazardly on top might give you the best of both worlds.

They normally use Ezzo cup and char pepperoni. It’s very good. (I think they’ve temporarily been using the Ezzo non-cupping style as they switch distributors.)