Because some of us prefer our toast burnt.
Well--I can't argue with that, makes me want toast now.
I was gonna say that. Dam.
But--here's the strange part... if there's say, 6 settings... and setting 1 lightly toasts, 2 browns, and 3 burns... what are the other 3 settings for?
Dark. And there are other things besides toast that go in the toaster. Like English Muffins, Bagels, and Waffles. The Eggo kind.
Now, I'm waiting fo someone to say they're getting hungry and then go and make some English Muffins.
My toaster wont accommodate bagels, but when I jam them in there--they burn anyway, even on low. English muffins though... I haven't tried in there, and eggos yeah I suppose the higher settings work, but I have to watch them so they wont burn or crumble and fall inside.
and yes an English muffin does sound great. Anything does right now in fact -_-
Butter them biscuits, then.
The numbers are minutes. And some things take longer in the toaster than other things.
They're minutes? Really?.. I never considered that. I always thought it was intensity. I'll have to try that when I get home. But if so--what would require upwards of 5 minutes in a toaster?
Yeah, english muffins take more time. There's also the if something was frozen or not, that will change things. French toast works well in a toaster too.
French Toast goes in the George Foreman press.
And then there is my toaster. At 1 I'm just eating bread held over a candle and at 2 I'm eating a burnt hockey puck. On another note, I need a new toaster.
Raw French toast? Or like eggo frozen French toast?
Also yes, my toaster is old too... Circa 2005.
Um, leftovers. I always make more than I'll eat in one go, because they're so nice to have later, and less work if you just do it all at once.
When I don't have a toaster, a bit of butter and a pan works pretty well.
Never thought of using leftovers in the toaster. I'll have to try that, assuming there's any leftovers to begin with.
Normally I like to toast some things in the griddle like biscuits and Texas toast. Also buns.
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