Toast.

Discussion in 'General Discussion' started by Big Black Dog, Dec 21, 2009.

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What number do you set your toaster on?

Poll closed Dec 28, 2009.
  1. 1

    0 vote(s)
    0.0%
  2. 2

    0 vote(s)
    0.0%
  3. 3

    16.7%
  4. 4

    50.0%
  5. 5

    16.7%
  6. 6

    16.7%
  1. Big Black Dog
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    Big Black Dog Gold Member Supporting Member

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    When you make toast, what number do you set that little lever on? 1,2,3,4,5, or 6? I like the number 5 myself. How about you?
     
  2. JW Frogen
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    JW Frogen Gold Member

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    My life's mission is to get it to infinity and beyond.
     
  3. Big Black Dog
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    Big Black Dog Gold Member Supporting Member

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    I've counted to infinity. Twice!
     
  4. California Girl
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    California Girl BANNED

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    I love toast.

    [ame]http://www.youtube.com/watch?v=WJmKStqugMc[/ame]
     
  5. Zoom-boing
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    Zoom-boing Gold Member

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    We don't have numbers on our toaster but I like it done at a level 4. Toasted enough to not be bread but not so toasted that I break my teeth on it. :)
     
  6. Mr. H.
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    Mr. H. Diamond Member

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    It's an old toaster so it takes a 6 to get a healthy tan on that bread.

    Jewish seeded rye toasted with a layer of margarine and honey.

    BTW am I hurting my carbon karma by making only one slice? Think of the wasted energy. Do they make one-slot toasters?

    And what is it about that "one slice here" notice engraved on the top. What if I put the slice in the other hole? Is it gonna blow up?
     
  7. Ringel05
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    Ringel05 Diamond Member

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    No, it notifies the Federal toaster police and they lock you away for 10 years.

    Back on track - lightly toasted with about 1/2 stick of butter. :tongue: Just enough butter so it's not dry. And that means butter not margarine, margarine is one molecule away from being plastic.
     
  8. Si modo
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    Si modo Diamond Member

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    Yes, butter. I have no use for margarine.
     
  9. Mr. H.
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    Mr. H. Diamond Member

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    Is it ok to store butter at room temp?
     
  10. Si modo
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    Si modo Diamond Member

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    I do, for a day or two, then back in the fridge. I'm still around. It's a pretty solid molecule and not a great medium for microbial growth. But, it does get rancid (oxidized) after a bit.
     

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