Jenise wrote:Que pasa?!?
Jenise wrote:In a way, I actually relate to this. Most toast here at Chez J is made from thick, hand-cut slices of bakery bread. It take that one more level of geeky toastiness by spreading the slices with butter before toasting, and then toasting butter side up in a toaster oven, not a vertical toaster. The butter browns to delicious nuttiness on the bread achieving flavor that no toast buttered after toasting will ever get, but because of the thickness it does get that perfect interior-exterior contrast described in the article. Love my toaster oven--it out-toasts a vertical toaster, and it can do other things too.
Tom NJ wrote:Does anybody remember the old Bob & Ray radio show? They had an ongoing skit called "Mary Backstage, Noble Wife" which was a spoof of the radio soap "Mary Noble, Backstage Wife". In the spoof, the lead characters owned a restaurant that served only two items: toast, and frosty prune whip shakes. They installed the biggest industrial toast maker they could find - it pumped out something like 7,000 slices an hour - but it was so big it only left room for 2 chairs in the dining area.
I wonder if Josey Baker has thought about adding shakes to his menu. Life does tend to imitate art, and he's halfway there already.
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