What's a Toast Cup Without Garlic? Crap.

Toast cups. SOS. Creamed chipped beef on toast. Whatever you want to call it.
You MUST use garlic butter. Really. If you don't you are in for some disappointment. I found out last night that's what make Toast Cups taste good. Without it, it's just milk with flour in it. Bleah.
I thought I'd show Jim a little deference, seeing as how he is not a big fan of garlic (if only I'd known this before we'd hooked up), so I left out what is actually a KEY ingredient in making Toast Cups. There is no way around it, you have to have garlic butter, otherwise all you're doing is chewing, there's no flavor. I even attempted to put two teaspoons of Worcestershire sauce in it. Nothing. Nada. Zilch.
Garlic in Toast Cups is right up there with putting a dab of bacon grease in raisin cookies. It's gotta be in there. If not, you're mouth is let down. Nothing is worse than getting ready for a taste you associate with a certain food and then after you take a mouthful you're going "Wha??"
You're so stunned by the turnaround of events you can't even put the final consonant on the question.
So damn the pansy-asses! Put that garlic where it belongs!