Pop Tarts > Toaster Strudel

I would like to start off this argument by directing my attention to the comment left below; KON, you said that you "hate when debates are based on opinion." In fact, most all debates are based on opinions; Beliefs of God, Jesus and religion are all based on opinion. Feelings on abortion are based on opinion. Almost all sports debates are based on opinion. If you believe that debates should not be based on opinion, I suggest you find another debating site. Back to the Tart-Strudel war. You state that many of us "run into a broken pop tart, rendering it un-toastable", including you. Au Contraire. A broken Pop-Tart is not always an untoastable one, just pop both halves into the toaster, and enjoy. Just because the exterior of something is broken doesn't mean the inside is ruined, and that it can't be fixed. But don't worry, I'm sure your Toaster Strudels are at less risk for breaking. The cheap air pumped into the inside of the bread provides a handy airbag. Of course, once it does break, the flaky, dry bread falls off without the support that backs it up, leaving you with the bottom half of the strudel and the filling. Oh, and I almost forgot, that desireable frosting. The filling in Pop Tarts is anything but "flat and bland". The filling in uncooked Pop Tarts is tasty as is, but once you heat it up everything meshes to together in perfect harmony. The filling, which is inserted in between the top and bottom of the thin exterior, melts in with the heat of the Pop Tarts. When bitten into, the thin, crunchy exterior compliments the hot, oozing, melted filling, giving you the perfect combination of a crisp outside and a sticky inside. I'm in a breakfast utopia just thinking about it. Toaster Strudels' filling would have the same effect...except for one problem. The cheap, money-saving air they pump into the Strudel prevents the filling from sticking to the top of the exterior, thus when the strudel is heated up, the dry, flaky bread part of the pastry becomes hot, while the filling remains in the state of a wet, amorphous glob, quite like the shape of Play-Doh. I'd take smooth and sticky over soggy and shapeless any day. Another point I'd like to bring up is the companies that manufacture and sell the pastries, Kellogg's and Pillsbury. Let's take a look at some of Kellogg's products: Cereal: All Branï¿½ Corn FlakesI would like to start off this argument by directing my attention to the comment left below; KON, you said that you "hate when debates are based on opinion." In fact, most all debates are based on opinions; Beliefs of God, Jesus and religion are all based on opinion. Feelings on abortion are based on opinion. Almost all sports debates are based on opinion. If you believe that debates should not be based on opinion, I suggest you find another debating site. Back to the Tart-Strudel war. You state that many of us "run into a broken pop tart, rendering it un-toastable", including you. Au Contraire. A broken Pop-Tart is not always an untoastable one, just pop both halves into the toaster, and enjoy. Just because the exterior of something is broken doesn't mean the inside is ruined, and that it can't be fixed. But don't worry, I'm sure your Toaster Strudels are at less risk for breaking. The cheap air pumped into the inside of the bread provides a handy airbag. Of course, once it does break, the flaky, dry bread falls off without the support that backs it up, leaving you with the bottom half of the strudel and the filling. Oh, and I almost forgot, that desireable frosting. The filling in Pop Tarts is anything but "flat and bland". The filling in uncooked Pop Tarts is tasty as is, but once you heat it up everything meshes to together in perfect harmony. The filling, which is inserted in between the top and bottom of the thin exterior, melts in with the heat of the Pop Tarts. When bitten into, the thin, crunchy exterior compliments the hot, oozing, melted filling, giving you the perfect combination of a crisp outside and a sticky inside. I'm in a breakfast utopia just thinking about it. Toaster Strudels' filling would have the same effect...except for one problem. The cheap, money-saving air they pump into the Strudel prevents the filling from sticking to the top of the exterior, thus when the strudel is heated up, the dry, flaky bread part of the pastry becomes hot, while the filling remains in the state of a wet, amorphous glob, quite like the shape of Play-Doh. I'd take smooth and sticky over soggy and shapeless any day. Another point I'd like to bring up is the companies that manufacture and sell the pastries, Kellogg's and Pillsbury. Let's take a look at some of Kellogg's products: Cereal: All Branï¿½ Corn Flakesï¿½ Raisin Branï¿½ Rice Krispiesï¿½ with real strawberries Corn Popsï¿½ Smart Startï¿½ Cereal Bars (all with a mere 90 calories): Special Kï¿½ Bliss Bar Orange Special Kï¿½ Bliss Bar Raspberry Special Kï¿½ Bar Blueberry Special Kï¿½ Bar Honey Nut Special Kï¿½ Bar Peaches and Berrie Special Kï¿½ Bar Strawberries Special Kï¿½ Bar Vanilla Crisp Protein Bars (No Trans Fat) Special Kï¿½ Protein Snack Bar Chocolate Peanut Special Kï¿½ Protein Snack Bar Chocolate Delight Special Kï¿½ Protein Meal Bar Strawberry Special Kï¿½ Protein Meal Bar Chocolate Peanut Butter Special Kï¿½ Protein Meal Bar Double Chocolate Protein Water (No fat and 50 Calories each) Special Kï¿½ Protein Water Lemon Twist Special Kï¿½ Protein Water Strawberry Kiwi Special Kï¿½ Protein Water Tropical Blend Now, let's take a look at Pillsbury's products: Pizza: Totino'sï¿½ Pizza Rolls Snacks (385 calories, 18.9 grams of Total Fat per roll) Totino'sï¿½ Pizza Jeno's Pizza Sweet Treats: Big Deluxe Classic Peanut Butter Cup Cookie Ready to bake cookies with walnuts (over half of Calories ones from fat) Sweet Rolls with Cream Cheese Icing (310 Calories per roll) Perfect Apple Pie (410 calories per slice) Frozen Foods (Keyword: Frozen): Oven Baked Dinner Rolls Grands!ï¿½ Frozen Biscuits Microwave Biscuits Totino'sï¿½ Pizza Rolls Snacks Totino's Pizza Jeno's Pizza Once again, the list goes on. Might I mention that the Pop Tart is lower in cholesterol than the Toaster Strudel (in fact, it is cholesterol-free), and is higher in essential carbohydrates and protein that the Strudel? Pop Tarts are healthier and better-tasting than the Toaster Strudel, and I would rather support a product who's company is a producer of healthy foods rich in whole grains and low in fat, rather than a product who's company is a producer of high calorie, high-fat, frozen foods-the ones that are destroying America's diet.