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My good mood continues. I don't know why, but I'm not fighting it. I'm posting this for one reason and one reason only. To ponder the microwave directions of Pop Tarts.
Directions in question:
1. Remove pastry from pouch.
2. Microwave at high for 3 seconds. Allow pastry to cool before handling.
Can someone please explain to me what exactly the point of microwaving something for THREE SECONDS is? Any ideas? Because I have no idea, myself. No sense whatsoever. Nope. The microwave doesn't even warm UP in three seconds! How on earth would it heat a Pop Tart so much that you would have to 'allow the pastry to cool before handling'?
And one more thing? How did they manage to arrive at the magic 3 second number? Did 4 seconds in the microwave make the Pop Tart spontaneously combust? Did two seconds make it far too frigid? Did hundreds of testers work on this problem of just how long a Pop Tart should be in the microwave? I'm sure they did. People got paid for this.
Very very peculiar. Don't you agree?
Directions in question:
1. Remove pastry from pouch.
2. Microwave at high for 3 seconds. Allow pastry to cool before handling.
Can someone please explain to me what exactly the point of microwaving something for THREE SECONDS is? Any ideas? Because I have no idea, myself. No sense whatsoever. Nope. The microwave doesn't even warm UP in three seconds! How on earth would it heat a Pop Tart so much that you would have to 'allow the pastry to cool before handling'?
And one more thing? How did they manage to arrive at the magic 3 second number? Did 4 seconds in the microwave make the Pop Tart spontaneously combust? Did two seconds make it far too frigid? Did hundreds of testers work on this problem of just how long a Pop Tart should be in the microwave? I'm sure they did. People got paid for this.
Very very peculiar. Don't you agree?