What’s important to me is the heat. I like the little bit of melted cream cheese nearest the surface of the bread. Toasting is the best way to achieve this after the bagel has cooled since, done properly, it doesn’t kill the rest of the texture like sticking it in a microwave.
It’s okay how wrong you are.
Because the texture of a toasted bagel is still 98% the texture of an untoasted bagel, with a little bit of crisp in between the cream cheese and the bagel that some people find texturally pleasing? A bagel doesn’t taste like regular bread, nor does a toasted bagel have anything remotely resembling the texture of… Read more
Divide it in half. Divide each half in half. Divide the remaining pieces into thirds. They’re tarts, not powder charges.
Wut. Just google carbonara and tell me how many recipes call for spaghetti in the name alone.
I say this about a lot of things, but if you can’t hear the term “fettuccine sauce” without losing your shit, you simply don’t belong in the service industry. Go work data entry, construction, janitorial, etc.