Random thought as I’m sitting here stuffing my face with another glorious Buffalo chicken melt: Why does bread slathered in butter and toasted in a frying pan or on a griddle taste so much better than bread toasted in the toaster and then buttered? And why don’t we toast it this way more regularly (the griddle or frying pan method)?
@JeSsA Carmelization.
And time/energy, for q # 2