Oh I disagree...they're getting it out of a bigass pan and putting it into individual containers. They could always scrape the top for the all-crispy or go into the browned corners for the extra crispy. One of yall needs to check this theory out, it's very important stuff.
Bu But then they wouldn’t have any burned parts for other customers and they’d have to keep throwing away pans because they didn’t have enough burn-to-noodle ratio.
Nah man, why would you throw away pans? You scrape the crust off, serve it to the crustpeople, and then put some more cheese on top, put it back in the broiler, and make more crust. It's damn near a neverending cycle. Perpetual Crust.
Y’all’s conversation makes me want the cheese more than the nasally woman’s commercial. Bravo gentlemen
B But every time you reheat it, the pasta gets mushier and mushier! And EVERYONE is a crust person. That’s what makes it so good. I was going to start a diet tomorrow. **** that. I am getting some crust.
OK, admittedly I have not thought this part of the plan all the way through. Also I have to ask: "IS everyone a crust person?" I mean, I have known some very crusty people down around Surfside, but maybe I'm not the expert you need to be talking to?
Chick fil a did it’s research. There’s a reason they only come out with one new item a decade. They put a lot of thought into the crustables.
