>Is it Bojangles that serves the biscuits that are seeped with butter? It's Bojangles or Popeyes... I love those! Very salty though...
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Bojangles!

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>>What about biscuits? Here in the south, we have excellent biscuits. If you ever encounter a Bojangles, be sure to get a bacon, egg and cheese biscuit!
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>>>>>The preference for home-made bread though is pretty universal as demonstrated by the huge sales of bread machines.
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>>>>The bread I'm describing used to come from an industrial bakery, and was still as good as domestic, except when they were experimenting with "enriched" and such. But it was more or less the good bread we grew up with. Yeah, something to cut the bread would be a help, but every household had one good long knife, and since the bread was good without any need to toast it, making breakfast was a snap - just as much work as with the toaster, and actually faster (remember, anything can be spread on it without any prerequisite operation).
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>>>Ok, I see what I was missing. You think that if I buy bread from a bakery, it needs to be toasted. Bread from a decent bakery doesn't have a need to be toasted, but some people have a preference for it. No harm in toasting bread as far as I can see. When I make a loaf of Challah (from scratch - without a bread machine), I eat it both ways. Toasted and untoasted, and I love it both ways. I don't see why toasting it should have some sort of evil connotation.
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>>>>So, it's not the industrial vs domestic. It's the recipe. And the recipe that the bread industry here uses is... {remains textless}.