Snacking while eGulleting... (Part 3)

rotuts · February 29, 2020

@Smithy

i know exactly what your mean

not so much the Margarine

but rather than a cracker

a decent bread w good crumb

before you turn that into soud

then : butter , and a good quality Jam / preserve / marmalade

just saying

I use the TJ's rolls that are 1/2 bakes

I cut them in 1/2 and toast them in the CSO

and let cool , not so much crunchy

but Bread Like.

delicious

liuzhou · March 6, 2020

Simple pile of chips with sea salt. Just what I needed.

Orbit · March 6, 2020

Some Gruet Blanc de Blancs, fontina cheese, rosemary crackers...charcuterie

lindag · March 13, 2020

I recently discovered a new snack. Vidalia Onion Petals.

A friend served these with our other chips and cheese at our weekly card game.

They are amazingly good. I love anything salty and these are the best I've had in a very long time.

Anna N · March 25, 2020

My new “crack”. Think of something that is half chicharrón and half frico.

Baked parmesan rinds.

**ElsieD** · March 25, 2020

11 minutes ago, Anna N said:

My new “crack”. Think of something that is half chicharrón and half frico.

Baked parmesan rinds.

How "CHEWY" or hard are those things?

Anna N · March 25, 2020

2 hours ago, ElsieD said:

How "CHEWY" or hard are those things?

Done right they are neither chewy nor hard. Very much like chicharrón.

Kerry Beal · March 25, 2020

1 hour ago, Anna N said:

Done right they are neither chewy nor hard. Very much like chicharrón.

Instructions?

Anna N · March 25, 2020

24 minutes ago, Kerry Beal said:

Instructions?

I thought nobody would ever ask. These are amazing. You have to make sure they fully puff.

Here.

chromedome · March 25, 2020

37 minutes ago, Anna N said:

I thought nobody would ever ask. These are amazing. You have to make sure they fully puff.

Here.

Looks simple enough...and I just happen to have a few rinds kicking around.

Anna N · March 26, 2020

1 hour ago, chromedome said:

Looks simple enough...and I just happen to have a few rinds kicking around.

Hope you make them and let us know what you think.

BeeZee · March 27, 2020

Nuts.com triple berry super antioxidant mix (dried goji, mulberries, gooseberries)

Anna N · March 29, 2020

There was recently talk elsewhere on eG about Lipton‘s onion soup mix and sour cream as a dip. The first thing I learned is that it is no longer Lipton‘s. It is now Knorr’s. Second thing I learned or should I say re-learned is that with my dentition raw carrots are probably not the best choice. But damn that dip was as good as I remember it.

Kim Shook · March 29, 2020

2 hours ago, Anna N said:

There was recently talk elsewhere on eG about Lipton‘s onion soup mix and sour cream as a dip. The first thing I learned is that it is no longer Lipton‘s. It is now Knorr’s. Second thing I learned or should I say re-learned is that with my dentition raw carrots are probably not the best choice. But damn that dip was as good as I remember it.

Still Lipton in the US. I made some yesterday to have with subs we picked up. Funny though - I hadn't made it in ages and didn't need to look and see what size sour cream to buy. I think Onion Soup Dip directions are in my DNA. Kinda like cocktail sauce is.

Kim Shook · April 1, 2020

@Anna N - I was thinking of you the other night as I was grating cheese for my spaghetti! I was eyeing my rinds to estimate when they might be ready!

RE: cracker snacks. In my childhood, saltines (Premium ONLY) were an everyday snack, whereas Ritz (the GOOD cracker) was a little more special. Of course, the raison d'etre of Ritz is cream cheese and pepper jelly. But, really, cream cheese and orange marmalade or apricot jam were good, too. Not to mention fig or FROG (Fig, Raspberry, Orange, Ginger) jam, but that wasn't until I grew up.

Classic snack:

IMG_1682.jpg.c4d0d840c34392cc00638733eca6ad8e.jpg

Premium saltines. Top two are PB, bottom two just butter.

Edited April 1, 2020 by Kim Shook (log)

kayb · April 2, 2020

Two major reasons for Premium saltines. The other two being cracker crumbs and eating with tamales covered with chili. And they must be Premium or Zesta saltines. A lot of stuff is fine with cheap knockoffs. Saltines are not.

A favorite steakhouse in Hot Springs, which burned to the ground just before I moved there 😒, brought a huge basket of Saltines and a large cup of its housemade French dressing to the table as an amuse bouche. I could regularly ruin my appetite with 'em. Never mastered the art of their house--made French, either.

Kim Shook · April 2, 2020

Another saltine snack in our family was a plate of American cheese (deli, not plastic wrapped) and all beef bologna cut in quarters, saltines (yes, only Zesta or Premium) and HOT cocktail sauce. I've never met another person who did this, but in my family cheese is always served with cocktail sauce.

kayb · April 2, 2020

My father used to eat Saltines, bologna, cheddar cheese and hot sauce. Plain old hot sauce, probably Tabasco.

rotuts · April 2, 2020

my father used to eat Ritz crackers w

1/4 " of butter and 1/4 " ++ of liverwurst.

no sauce.

he made it to 86.

he did have some reconstructive work done , x 2.

JoNorvelleWalker · April 3, 2020

Last night's pizza.

...cold, at the keyboard.

heidih · April 4, 2020

I indulged in locally made very spicy wasabi fried peas today. That box of Sees chocolate in the freezer dad's wife's accountant sent at Christmas is sending out "try me" messages.

JoNorvelleWalker · April 5, 2020

Ice cream.

Kim Shook · April 7, 2020

@liuzhou - your chips snack took me back to when I was a young teenager and would go home with my stepsisters to their mum's home. (We were an odd family). There was always a covered saucepan full of oil on the stove and seemingly endless boxes of frozen fries in the freezer. This was the usual after school snack there and also dinner if no one felt like cooking. A bowl full of fries on our laps, we'd watch TV and pass the bottle of malt vinegar back and forth (this was in the US, but they were British).

Late night snack last night: