I learned the other day that British have a delicacy called the toast sandwich which consists of a slice of toasted white bread between two slices of untoasted white bread with optional butter in between.
I've not heard of anyone else making such a thing, but not surprised it does exist. However, I can 1-up that with my childhood creation - the triple fold sandwich. One slice of buttered bread, one slice of buttered toast & one slice of butter fried bread. Fold each one in half, overlapping half of the adjacent piece. You get a mix of three different bready textures & flavours in each bite. I haven't made it in a few decades so I may not enjoy it so much now, but it was good at the time!
I’m fascinated by the existence of so many foods. Who decided to boil tree sap for 3 weeks to make maple syrup? Who agitated cows milk vigorously for 20 minutes to discover butter? Who saw cheese for the first time and decided to still eat moldy milk?
I thank those nameless humans for their service to society.
Butter was discovered by accident when humans were still nomadic tribes. Milk was transported in animal skin bags and the agitation from travel turned it into butter. Probably being chased by something or running very fast.
It's proposed that cheese was discovered the same way, when the rennet in sheep stomach sacks used to transport milk curdled the milk into curds and whey.
They clearly had good cardio if they were agitating it that vigorously for long enough to make butter! Forget fitness watches, maybe I should wear a sack of milk at the gym to see if I’m working hard enough.
blue cheese was discovered from a guy eating lunch in a cave, and leaving it unfinished to go talk to a pretty girl. when he came back months later the cheese had molded into blue cheese and he ate it and it was good
Yogurt is also very interesting, as its bacteria originates from ants. Who would think "hmm ants have infested my milk container but hey let me taste what they did to milk anyways"
You can just leave milk out at room temperature for a few days and you'll get yogurt. There's tons of lactobacilli floating around in the air and on every surface. You might need ants for a specific strain, but you don't need them if you just want any yogurt.
The first one would have been obvious by the time Europeans reached the Americas because reducing things to increase the intensity of flavours by removing water would have been a known cooking technique for a long time by then (and I'm guessing would have been figured out soon after the invention of pots). Then, it would have been a matter of someone who was aware of that technique tasting raw sap, realizing it was sweet, then trying to extract the sugar through reduction, then discovering it's still pretty good as a syrup rather than dry sugar.
And extracting sap from trees goes way back, as that's what frankincense and myr were (and disappointing to find out these "precious substances" just smell like church).
Just wanna mention, you don’t need to boil maple sap for anywhere near that long to make syrup. It can be done in an afternoon unless you’re trying to make gallons.
I suppose you’re right - it could be done on a small scale. I’m so used to seeing massive vats at the sugar bush that I didn’t even think of a small volume in a pot
Thus this custom of firing houses continued, till in process of time, says my manuscript, a sage arose, like our Locke, who made a discovery, that the flesh of swine, or indeed of any other animal, might be cooked... without the necessity of consuming a whole house to dress it.
I think this might be correlated with the type of bread. When you have the really sweet highly processed white bread, the crust tastes very bitter in contrast. With higher quality breads, the crust is just a little dryer, but not too different from the rest of the slice. I never liked bread crust as a kid, nor did my partner. But my kid never complained about crust and this is my hypothesis as to why.
I was just talking about the bread that one tier up from the basic grocery store sliced white bread. But yes, when you have actual good bread, the crust is an essential part of the experience.
Yeah, what we call "bread" in the US is "toast bread" in Germany. I've heard stories of Germans going to US supermarkets and wondering where the real crusty bread is.
try making a loaf of bread with like 6-12 tbsp of chestnut honey, specifically chestnut. Eat some fresh but let it cool and toast it after. It goes with everything and it smells amazing. I eat it with ice cream for an unparalleled ice cream sandwich that make those store bought bricks look and taste like dirt in comparison.
It's crazy because chestnut honey smells and tastes kinda not food like IMO. Like a mouthful of worn pantyhose that has done an office shift and then inhale through the nose. Not saying I've done that but that's just the image I have in my head from trying chestnut honey on its own.
I've been waiting for a large portion of my life for someone who has tried chestnut honey to confirm or deny but chestnut honey is really rare here and I also can't confirm if there are multiple types of chestnut tree that would result in different flavour or aroma. I had two 1L jars of the honey from Slovenia, and one smaller jar from Italy several years later though so I expect it to be fairly consistent even from different hives.
I wish, except kinda not really because chestnuts are gross. Back when I worked in a grocery store chestnuts were a decidedly rare item to see people buying too.
I freaked out and looked it up and it seems like its only american chestnut that is critically endangered and european chestnut, which is most likely the one the honey I have tried was made from, is least concern.
This is probably why I never heard of chestnut honey before going to europe and why even if you can find some here it's imported.
We should all love Maillard and the wonderful culinary reaction he invented! Can you imagine trying to enjoy food before we created caramelization? That had to be just awful, it’s no wonder they just ate everything raw.
You know the best part about this, you can put so much on toast. SOOOO much.
Butter, syrups, jams, nut butters, or even just go plain and dunk it in something tasty (Hot Tomato soup in a mug, to dunk your lightly buttered toast is amazing).
you know the best part above all else, you can toast nearly anywhere in 2026. There is USB powered toasters, as DC buck-converters easily take USB-PD and warm up some coils!
I'd be interested to know if toast came before the end of the frequent consumption of stale bread.
Many of our recipes are based around using and eating stale bread, and in modern times require you to toast bread as most don't keep bread that has gone stale.
If you think of things like French Onion Soup, that traditionally used stale bread, not toasted bread.
So I wonder if toasting was a way to compensate for not having stale bread, or if folks were in fact toasting bread long before the norms changed.
Toasting does freshen up stale baked goods somewhat. When the necessity to eat stale bread vanished, people started toasting non stale bread, because they liked the taste of toasted bread.
What’s your go-to toast topping though? Because if it’s just butter we’re basically soulmates, but if it’s something cursed like Marmite or ketchup we might need to have a serious conversation 😂
In Italian we have both "biscotto" (double-cooked) for cookie and "ricotta" (re-cooked) which has no translation, both are also done cooking something twice
There is toasters that toast in seconds, toasters that rehydrate while toasting to keep the bread perfect and toasters that let you midway pile on the toppings and make a filling toasted sandwhich.
122 Comments
synapse1278@lemmy.world · 71 pts · 165d
I learned the other day that British have a delicacy called the toast sandwich which consists of a slice of toasted white bread between two slices of untoasted white bread with optional butter in between.
plm00@lemmy.ml · 41 pts · 165d
It is true and this is a real thing. https://en.wikipedia.org/wiki/Toast_sandwich?wprov=sfla1
frog@feddit.uk · 32 pts · 165d
Is this a struggle meal that beats all struggle meals?
rainwall@piefed.social · 20 pts · 165d
Cost one side of the middle slice in butter, the other side in honey.
Now youre there.
NotASharkInAManSuit@lemmy.world · 10 pts · 165d
jaybone@lemmy.zip · 8 pts · 164d
Woah, slow down there Guy Fieri.
otacon239@lemmy.world · 18 pts · 165d
Well now I have a delicacy called the toast sandwich.
VibeSurgeon@piefed.social · 17 pts · 165d
Delicacy is maybe not the word I'd use, but it certainly exists
SlurpingPus@lemmy.world · 1 pts · 164d
More of a wartime rationing delicacy.
NotASharkInAManSuit@lemmy.world · 8 pts · 165d
That actually sounds kind’a dynamite.
Valmond@lemmy.dbzer0.com · 6 pts · 164d
Sweden: hold my sandwich cake!
Smörgås tårta.
Redfox8@mander.xyz · 6 pts · 164d
I've not heard of anyone else making such a thing, but not surprised it does exist. However, I can 1-up that with my childhood creation - the triple fold sandwich. One slice of buttered bread, one slice of buttered toast & one slice of butter fried bread. Fold each one in half, overlapping half of the adjacent piece. You get a mix of three different bready textures & flavours in each bite. I haven't made it in a few decades so I may not enjoy it so much now, but it was good at the time!
Velypso@sh.itjust.works · 3 pts · 164d
1
dependencyinjection@discuss.tchncs.de · 3 pts · 164d
As a Brit I’ve never heard of such a thing. Sounds awful like putting a pie on a muffin (bread roll, barm cake) 🤮
edg@lemmy.world · 3 pts · 164d
It's actually an ok snack. I made one after seeing it mentioned i line a while back. The combination of textures is nice.
toynbee@piefed.social · 3 pts · 165d
https://youtube.com/watch?v=Q5gv0ZjVAtA
NottaLottaOcelot@lemmy.ca · 39 pts · 164d
I’m fascinated by the existence of so many foods. Who decided to boil tree sap for 3 weeks to make maple syrup? Who agitated cows milk vigorously for 20 minutes to discover butter? Who saw cheese for the first time and decided to still eat moldy milk?
I thank those nameless humans for their service to society.
Pacattack57@lemmy.world · 16 pts · 164d
Butter was discovered by accident when humans were still nomadic tribes. Milk was transported in animal skin bags and the agitation from travel turned it into butter. Probably being chased by something or running very fast.
_stranger_@lemmy.world · 10 pts · 164d
It's proposed that cheese was discovered the same way, when the rennet in sheep stomach sacks used to transport milk curdled the milk into curds and whey.
NottaLottaOcelot@lemmy.ca · 5 pts · 164d
The question remains - how hungry must they have been to still eat that?
FrChazzz@lemmus.org · 8 pts · 164d
As the old saying goes: " 'twas a brave man who first ate an oyster." (Pretty sure this is an Oscar Wilde quote)
Rooster326@programming.dev · 2 pts · 164d
restingOface@quokk.au · 3 pts · 164d
Randy, are you prostituting yourself out for sheep stomach cheese again?
NottaLottaOcelot@lemmy.ca · 1 pts · 164d
They clearly had good cardio if they were agitating it that vigorously for long enough to make butter! Forget fitness watches, maybe I should wear a sack of milk at the gym to see if I’m working hard enough.
SirActionSack@aussie.zone · 6 pts · 164d
https://www.runnersworld.com/news/a70683169/how-to-make-butter-while-running/
village604@adultswim.fan · 5 pts · 164d
Humans literally used to hunt by jogging animals to death. Our ability to sweat was a game changer.
Knossos@lemmy.world · 13 pts · 164d
For every person that managed to make maple syrup there must be several that made a stew from danger-mushrooms.
NottaLottaOcelot@lemmy.ca · 1 pts · 164d
Darwinian evolution is as much luck as it is skill
dellish@lemmy.world · 9 pts · 164d
I think there's a lot of "dare you to eat that" in food history.
village604@adultswim.fan · 14 pts · 164d
I think a lot of it boils down to, "we either eat it or starve."
Rooster326@programming.dev · 1 pts · 164d
And sometimes both.
Oregano trail wasn't wrong when it made dysentery a near death experience.
Emerald@lemmy.world · 2 pts · 164d
Rooster326@programming.dev · 7 pts · 164d
There's also a lot of " Tom didn't make it" and "Not gonna do that again" in food history.
BigBananaDealer@lemmy.world · 7 pts · 164d
blue cheese was discovered from a guy eating lunch in a cave, and leaving it unfinished to go talk to a pretty girl. when he came back months later the cheese had molded into blue cheese and he ate it and it was good
AffineConnection@lemmy.world · 4 pts · 164d
What a moron.
real_squids@sopuli.xyz · 6 pts · 164d
Who though to stab a tree and collect the juice? I want that mf knighted
NottaLottaOcelot@lemmy.ca · 5 pts · 164d
Right? And trees that leak, like pines, have sap that tastes like absolute ass. You’d think they’d avoid tasting tree sap at all costs
real_squids@sopuli.xyz · 3 pts · 164d
Birch juice though mmmm
CaptainBasculin@lemmy.dbzer0.com · 5 pts · 164d
Yogurt is also very interesting, as its bacteria originates from ants. Who would think "hmm ants have infested my milk container but hey let me taste what they did to milk anyways"
howrar@lemmy.ca · 4 pts · 164d
You can just leave milk out at room temperature for a few days and you'll get yogurt. There's tons of lactobacilli floating around in the air and on every surface. You might need ants for a specific strain, but you don't need them if you just want any yogurt.
Buddahriffic@lemmy.world · 4 pts · 163d
The first one would have been obvious by the time Europeans reached the Americas because reducing things to increase the intensity of flavours by removing water would have been a known cooking technique for a long time by then (and I'm guessing would have been figured out soon after the invention of pots). Then, it would have been a matter of someone who was aware of that technique tasting raw sap, realizing it was sweet, then trying to extract the sugar through reduction, then discovering it's still pretty good as a syrup rather than dry sugar.
And extracting sap from trees goes way back, as that's what frankincense and myr were (and disappointing to find out these "precious substances" just smell like church).
KairuByte@lemmy.dbzer0.com · 2 pts · 164d
Just wanna mention, you don’t need to boil maple sap for anywhere near that long to make syrup. It can be done in an afternoon unless you’re trying to make gallons.
NottaLottaOcelot@lemmy.ca · 1 pts · 163d
I suppose you’re right - it could be done on a small scale. I’m so used to seeing massive vats at the sugar bush that I didn’t even think of a small volume in a pot
RustyEarthfire@lemmy.world · 2 pts · 164d
From the 1888 A Dissertation Upon Roast Pig
Unfortunately the rest of it is pretty trash.
GreenCrunch@piefed.blahaj.zone · 35 pts · 165d
Has anyone tried cooking it again? Projections show an incredible increase in flavor!
.
.
Update: my house burned down
missphant@lemmy.blahaj.zone · 14 pts · 164d
Enter, Zwieback.
hakunawazo@lemmy.world · 3 pts · 164d
That was only an option if we were terribly ill.
cepelinas@sopuli.xyz · 2 pts · 164d
Oh this thing we call it Batonas su cukrum (bread with sugar).
5714@lemmy.dbzer0.com · 5 pts · 165d
You don't have to specify that the house burnt down, they usually don't burn up.
mfed1122@discuss.tchncs.de · 5 pts · 164d
Me realizing with horror that "burned down" and "burned up" are often completely interchangeable
mouse@piefed.world · 26 pts · 165d
That photo looks more like a pancake than toast
LemmyKnowsBest@lemmy.world · 6 pts · 164d
Yeah it does look a bit thin
SlurpingPus@lemmy.world · 2 pts · 164d
It's remarkable how England and English colonies have a whole variety of thick slabs of batter that they consider ’food’.
mossberg590@lemmy.world · 15 pts · 164d
Answer: people said the crust was the best part of the bread. How can we get crust on more of the bread? Slice the bread and bake it again.
EndlessNightmare@reddthat.com · 8 pts · 164d
And then you have those people who cut the crust off bread.
mossberg590@lemmy.world · 2 pts · 164d
That proves my point. Do they toast their bread? Do they cut the crust off their toast?
Pacattack57@lemmy.world · 4 pts · 164d
The answer is yes. My kids cut the crust off their toast
mossberg590@lemmy.world · 5 pts · 164d
I get wanting less crust on your bread, but less crust on your crust?
howrar@lemmy.ca · 1 pts · 164d
I think this might be correlated with the type of bread. When you have the really sweet highly processed white bread, the crust tastes very bitter in contrast. With higher quality breads, the crust is just a little dryer, but not too different from the rest of the slice. I never liked bread crust as a kid, nor did my partner. But my kid never complained about crust and this is my hypothesis as to why.
wieson@feddit.org · 2 pts · 164d
The crust is not just drier, it's crunchy, it's crackling. It's got roasted aromas and all the flavours of the bread heightened 10 times.
howrar@lemmy.ca · 1 pts · 164d
I was just talking about the bread that one tier up from the basic grocery store sliced white bread. But yes, when you have actual good bread, the crust is an essential part of the experience.
bjoern_tantau@swg-empire.de · 15 pts · 164d
In Germany we call bland white bread "toast bread" because it can only taste good when toasted.
thethunderwolf@lemmy.dbzer0.com · 5 pts · 164d
I also often call it that (I'm Polish-British)
samus12345@sh.itjust.works · 4 pts · 164d
Yeah, what we call "bread" in the US is "toast bread" in Germany. I've heard stories of Germans going to US supermarkets and wondering where the real crusty bread is.
prole@lemmy.blahaj.zone · 6 pts · 164d
Most US grocery stores I've been to have that too. Usually an entire bakery section filled with freshly baked bread.
samus12345@sh.itjust.works · 5 pts · 164d
The bigger ones do, yeah, but EVERY place doesn't like in Germany.
Grass@sh.itjust.works · 14 pts · 165d
try making a loaf of bread with like 6-12 tbsp of chestnut honey, specifically chestnut. Eat some fresh but let it cool and toast it after. It goes with everything and it smells amazing. I eat it with ice cream for an unparalleled ice cream sandwich that make those store bought bricks look and taste like dirt in comparison.
It's crazy because chestnut honey smells and tastes kinda not food like IMO. Like a mouthful of worn pantyhose that has done an office shift and then inhale through the nose. Not saying I've done that but that's just the image I have in my head from trying chestnut honey on its own.
GreenKnight23@lemmy.world · 13 pts · 165d
swab148@startrek.website · 6 pts · 164d
How'd you find my diary?
Grass@sh.itjust.works · 2 pts · 164d
I've been waiting for a large portion of my life for someone who has tried chestnut honey to confirm or deny but chestnut honey is really rare here and I also can't confirm if there are multiple types of chestnut tree that would result in different flavour or aroma. I had two 1L jars of the honey from Slovenia, and one smaller jar from Italy several years later though so I expect it to be fairly consistent even from different hives.
swab148@startrek.website · 1 pts · 164d
Well, maybe once my dreams come true, I can report back to you
SlurpingPus@lemmy.world · 2 pts · 164d
Get a load of this guy who has beehives in entire groves of chestnut trees.
Grass@sh.itjust.works · 2 pts · 164d
I wish, except kinda not really because chestnuts are gross. Back when I worked in a grocery store chestnuts were a decidedly rare item to see people buying too.
MintyFresh@lemmy.world · 1 pts · 164d
I thought chestnuts were like almost extinct?
Grass@sh.itjust.works · 2 pts · 164d
I freaked out and looked it up and it seems like its only american chestnut that is critically endangered and european chestnut, which is most likely the one the honey I have tried was made from, is least concern.
This is probably why I never heard of chestnut honey before going to europe and why even if you can find some here it's imported.
LemmyKnowsBest@lemmy.world · 1 pts · 164d
Even without comparing them to anything, it's an accurate description.
krisevol@lemmus.org · 10 pts · 164d
Just wait until you try doubled fried french fries. It's the only way i eat then now.
CaptPretentious@lemmy.world · 7 pts · 164d
Every potato should be cooked twice. It's the correct way
gmtom@lemmy.world · 3 pts · 164d
Are triple cooked chips not common knowledge outside of the UK?
CaptPretentious@lemmy.world · 1 pts · 163d
I'm sorry, you said TRIPLE! 😯
village604@adultswim.fan · 2 pts · 164d
The best way I've found to make fries in the oven is to bake them on normal mode for 20-30 minutes, then hit them with convection mode for another 10.
wet_bones@lemmy.4d2.org · 10 pts · 165d
Dat Maillard reaction tho....
petrol_sniff_king@lemmy.blahaj.zone · 9 pts · 164d
I like to buy Chewy Chips Ahoy!™ and then finish cooking them.
LemmyKnowsBest@lemmy.world · 2 pts · 164d
You're gonna lose your mind when you find out about the original Chips Ahoy!™ in the blue package.
Kaerkob@lemmy.world · 1 pts · 164d
BigBrainBrett2517@lemmy.world · 8 pts · 165d
I'll bet it was the french. Those motherfuckers LOVE maillard.
NotASharkInAManSuit@lemmy.world · 5 pts · 165d
We should all love Maillard and the wonderful culinary reaction he invented! Can you imagine trying to enjoy food before we created caramelization? That had to be just awful, it’s no wonder they just ate everything raw.
Sam_Bass@lemmy.world · 8 pts · 164d
Probably first did it to kill off mold
FrowingFostek@lemmy.world · 7 pts · 165d
Atleast the toast is on mute.
ummthatguy@lemmy.world · 10 pts · 165d
Accents like that and the shit cropping are becoming the sort of artifacts that authenticate a human touch. Like using dogs to weed out Terminators.
FrowingFostek@lemmy.world · 6 pts · 165d
Until T2000 comes melting and oozing outta the side of your flat screen. Then we'll all be muted toast.
ummthatguy@lemmy.world · 5 pts · 165d
NotASharkInAManSuit@lemmy.world · 5 pts · 165d
Imperfection is often the defining feature of art.
ummthatguy@lemmy.world · 7 pts · 165d
ServantOfRa@lemmy.blahaj.zone · 6 pts · 165d
Is toast technically biscotti then?
Zwiebel@feddit.org · 4 pts · 165d
Zwieback!
bjoern_tantau@swg-empire.de · 2 pts · 164d
Don't confuse it with Zwiebel
Zwiebel@feddit.org · 2 pts · 164d
I could never!!!!
NotASharkInAManSuit@lemmy.world · 3 pts · 165d
I’ll allow it.
endlesseden@pyfedi.deep-rose.org · 6 pts · 165d
You know the best part about this, you can put so much on toast. SOOOO much.
Butter, syrups, jams, nut butters, or even just go plain and dunk it in something tasty (Hot Tomato soup in a mug, to dunk your lightly buttered toast is amazing).
you know the best part above all else, you can toast nearly anywhere in 2026. There is USB powered toasters, as DC buck-converters easily take USB-PD and warm up some coils!
Geldaran@lemmy.world · 5 pts · 164d
I feel compelled to say "Yeah TOAST!"
schmalls@lemmy.world · 1 pts · 164d
My friends and I performed this for our high school talent show. We didn't have a toaster for the drums though.
schuelermine@leminal.space · 5 pts · 163d
You may be interested in the German name for a type of rusk, “Zwieback”, which literally means “baked twice” (though with archaic, fossilised grammar)
Alberat@lemmy.world · 4 pts · 164d
AGAIN!
EndlessNightmare@reddthat.com · 3 pts · 164d
Croutons have entered the chat
Paranoidfactoid@lemmy.world · 3 pts · 164d
Toast was all about finding ways to use stale bread again. It also kills mold.
anitarobs@lemmy.world · 1 pts · 164d
It does kills fold.
Routhinator@startrek.website · 2 pts · 164d
I'd be interested to know if toast came before the end of the frequent consumption of stale bread.
Many of our recipes are based around using and eating stale bread, and in modern times require you to toast bread as most don't keep bread that has gone stale.
If you think of things like French Onion Soup, that traditionally used stale bread, not toasted bread.
So I wonder if toasting was a way to compensate for not having stale bread, or if folks were in fact toasting bread long before the norms changed.
trollercoaster@sh.itjust.works · 3 pts · 164d
Toasting does freshen up stale baked goods somewhat. When the necessity to eat stale bread vanished, people started toasting non stale bread, because they liked the taste of toasted bread.
Jarix@lemmy.world · 2 pts · 164d
Some sailor that was like for the love of God can I please have ateast one. Biscuit that isn't cooked 7 times. Just cook it once please!
dellish@lemmy.world · 4 pts · 164d
No. Biscuit literally means "twice baked".
gmtom@lemmy.world · 2 pts · 164d
So if you only bake it once is it a uniscuit, or just a scuit?
wieson@feddit.org · 1 pts · 164d
Cuit. As in cuisine.
Jarix@lemmy.world · 1 pts · 164d
Interesting. Didn't know it meant that but I can see it now..
I'm taking about what a documentary said "hardtack biscuits" that was popular on the old wooden sailing ships.
They even went through a recipe and tried to recreate them. Holy jaw breakers batman
anitarobs@lemmy.world · 2 pts · 164d
What’s your go-to toast topping though? Because if it’s just butter we’re basically soulmates, but if it’s something cursed like Marmite or ketchup we might need to have a serious conversation 😂
NotASharkInAManSuit@lemmy.world · 3 pts · 164d
Butter is king. I like a bit of honey with it from tie to time, but plain buttered toast is the dog’s bollocks.
Buddahriffic@lemmy.world · 1 pts · 163d
Even better if it's butter made from peanuts.
anitarobs@lemmy.world · 2 pts · 163d
So Butter is it.
SuluBeddu@feddit.it · 1 pts · 163d
In Italian we have both "biscotto" (double-cooked) for cookie and "ricotta" (re-cooked) which has no translation, both are also done cooking something twice
Arachnidbrilliant@lemmy.dbzer0.com · 1 pts · 164d
SeeMarkFly@lemmy.ml · 1 pts · 165d
I like toast but I don't like MAKING toast.
I would like to buy a loaf of toast. Then I could just warm it up in the microwave.
NotASharkInAManSuit@lemmy.world · 9 pts · 165d
I have good news!
okwhateverdude@lemmy.world · 3 pts · 165d
Industrially dried, flour product. It is less like toast and more like big cracker.
endlesseden@pyfedi.deep-rose.org · 4 pts · 165d
There is toasters that toast in seconds, toasters that rehydrate while toasting to keep the bread perfect and toasters that let you midway pile on the toppings and make a filling toasted sandwhich.
None of this can be done in a microwave XD