Althouse: Crackers.

February 27, 2021

Crackers.

46 comments:

tcrosse said...: It's crackers to slip a rozzer the dropsy in snide.; 2/27/21, 8:09 AM
Jersey Fled said...: Mmm...

I love crackers.; 2/27/21, 8:14 AM
NorthOfTheOneOhOne said...: Hey, I resemble that blog post title!; 2/27/21, 8:28 AM
ngtrains said...: So, where's the recipe?

Certainly look good.; 2/27/21, 8:30 AM
rhhardin said...: You need a parrot.; 2/27/21, 8:41 AM
rhhardin said...: I have a large supply of Pilot Bread crackers. They're good with butter on top and store forever. You have to use lips to hold in the bite-crumble at the interface though; you can't use just teeth to take a bite.; 2/27/21, 8:44 AM
JZ said...: Makes me think of Andy Griffith. "Ummm. Good cracker"; 2/27/21, 8:46 AM
Inga said...: They need a smear of cream cheese sprinkled with green onion.; 2/27/21, 9:01 AM
Howard said...: What's the difference between poor white trash and a cracker?; 2/27/21, 9:09 AM
Ann Althouse said...: "They need a smear of cream cheese sprinkled with green onion."

I'm mainly going with peanut butter. Or plain. Just something to nibble on that doesn't trigger overeating.; 2/27/21, 9:14 AM
Inga said...: Peanut butter sounds good too, some smooth with the crunch. While not tasting food, I imagine texture must be very important.; 2/27/21, 9:26 AM
Kate said...: We got *crunch* instead of *CRUNCH*. A cracker lives or dies by its sound effect. Hold the phone next to your cheek next time lol.; 2/27/21, 9:35 AM
David Begley said...: Alright now Meade. You’re going to have to sell them.; 2/27/21, 9:40 AM
tcrosse said...: Are these out of Bittman's book (How to Bake Everything)?; 2/27/21, 9:51 AM
Ann Althouse said...: He used something I found that I thought looked like the crackers I used to be able to buy.

Here: Sesame crackers.; 2/27/21, 9:57 AM
Ann Althouse said...: But Meade didn't follow that recipe, which has a lot of white flour:

6 oz whole wheat flour (170 g)
20 oz bread flour (568 g)

Meade used only whole wheat flour (hand milled).

The recipe also has half of the sesame seeds black, which is a nice look. And the recipe uses a pasta rolling machine to make the dough super thin. I'm guessing the crackers in the picture have a better texture because of the white flour and the super-thin rolling.; 2/27/21, 10:00 AM
rhhardin said...: Butter (or some faux spread) is better than peanut butter on crackers. Peanut butter is overpowering and all you're doing is eating peanut butter.; 2/27/21, 10:02 AM
Ann Althouse said...: We're working on the theory that there are some bread products that help you lose weight. It seems to work with the whole grain stuff. I would prefer to eat things made with white flour. But don't get me started.; 2/27/21, 10:02 AM
Lucien said...: Do you have a barrel to keep those in, or would that be problematic?; 2/27/21, 10:32 AM
Tomcc said...: They look like they'd be good with cannabis.; 2/27/21, 11:17 AM
Francisco D said...: They look a bit like Ak-Mak crackers which used to be a favorite of mine.; 2/27/21, 11:27 AM
Joe Smith said...: Know anybody named Polly?; 2/27/21, 11:34 AM
daskol said...: Finn Crisp are a good, relatively very low carb cracker that go well with a variety of toppings. 3-4 won't even knock you out of ketosis. Great with cream cheese and smoked salmon and also peanut butter. They make a multigrain and one with carraway seeds, but don't think I've seen a sesame version.; 2/27/21, 11:44 AM
daskol said...: They're not stupid expensive like artisanal crackers, and I prefer them. The cracker-like cheese crisps they sell have a nice crunch, but are way too savory to substitute for crackers.; 2/27/21, 11:46 AM
Lyle said...: Is this your first ASMR video?; 2/27/21, 11:56 AM
Francisco D said...: daskol said...
Finn Crisp are a good, relatively very low carb cracker that go well with a variety of toppings. 3-4 won't even knock you out of ketosis. Great with cream cheese and smoked salmon and also peanut butter.

For those of us with Norwegian ancestry, it's herring in cream or wine sauce.; 2/27/21, 12:04 PM
tcrosse said...: I commented on the post a few days ago showing Meade milling red winter wheat. This morning I opened YouTube, and what to my wondering eyes should appear but this: Corona Grain Mill. Why, it's almost as if they know every move I make online....; 2/27/21, 12:09 PM
Howard said...: If you want to stay at your prime 19-yo fighting weight and your not born with a giant tapeworm, don't snack.; 2/27/21, 12:16 PM
The Cracker Emcee Refulgent said...: You rang?; 2/27/21, 12:23 PM
Temujin said...: Lyle said: "Is this your first ASMR video?"

Pretty funny.

I love crackers. Those looked and sounded great. Meadz Crackers?; 2/27/21, 12:49 PM
Meade said...: "Are these out of Bittman's book (How to Bake Everything)?"

No, but I have been studying Bittman's, How to Cook Everything, the chapter on bread. Very helpful. Using fresh milled whole grains really makes a difference in flavor. There's a sweet spot between too coarse and too fine and I'm determined to find it.

"Meadz Crackers?"

I like it. I'll need a group photo of Althouse commenters for the package. "How could 30,000 right-wing hippie-type characters with a few weirdo lefty trolls thrown in for leavening be wrong?"; 2/27/21, 1:43 PM
Meade said...: "Whole wheat everything, with a few nuts and some fruit thrown in for extra flavor!"; 2/27/21, 1:46 PM
Meade said...: That's for the bread. The crackers I'll just name CRACKERS, which is my pet name for you know who.; 2/27/21, 1:48 PM
Meade said...: Meadz Breadz?; 2/27/21, 1:49 PM
Joe Smith said...: "Meadz Breadz?"

Meades Feeds or Meadz Feedz.; 2/27/21, 2:35 PM
mezzrow said...: Meadz Feedz

ding, ding, ding...

For today's marketing vibe, I'd lean on "honest" as a modifier. Say "whole grains" a lot.

In this house, we describe Althouse's culinary plight as being "Loised" in honor of my mother-in-law. We find the Vermont Country Store to be a reliable source for items that have been "Loised" into unobtanium.; 2/27/21, 3:02 PM
tcrosse said...: Bittman's How to Bake Everything has a big section on crackers in all their variety.; 2/27/21, 3:07 PM
Tomcc said...: Thanks, Lyle, now I know what ASMR is. (Every once in a while, I lift the rock...); 2/27/21, 3:46 PM
Howard said...: Meadz Feedz I can see the advert showing happy customers wearing feed bags chomping in a cacophony of whole-grain seeded crunching. It's so naturally fibrous, it'll tighten up your road apples.; 2/27/21, 3:48 PM
Mark said...: What's the difference between poor white trash and [the c-word]?

Way back when, a few decades ago, the scenario for one of our moot court competitions involved an employee (or student, I forget which) being disciplined for using the phrase "white trash" as being racist hate speech.

I would have to drag out my papers to get it precisely, but I remember part of the argument in my brief, aside from the free speech aspect, was to point out that, actually, "white trash" has little to do with race. Got into more than a few disputes on that. It is, of course, socio-economic with a little bit of low-class culture thrown in.

I don't remember if the c-word got into the discussion, because that really is much more anti-white.; 2/27/21, 3:56 PM
traditionalguy said...: We Crackers prefer that our crackers be made with grits.; 2/27/21, 4:13 PM
Achilles said...: Ann Althouse said...

"They need a smear of cream cheese sprinkled with green onion."

I'm mainly going with peanut butter. Or plain. Just something to nibble on that doesn't trigger overeating.

While you are readjusting diet look at Omega3 Omega6 ratios.

I have very large containers of peanut butter that I am going to just throw out to remove the temptation and keep my kids from eating.

You can't eat enough salmon to get to the right place with even a small amount of peanut butter.; 2/27/21, 9:14 PM
Marco the Lab said...: Is this it?
https://tasteofartisan.com/sesame-crackers/; 2/27/21, 9:19 PM
Achilles said...: Ann Althouse said...

We're working on the theory that there are some bread products that help you lose weight. It seems to work with the whole grain stuff. I would prefer to eat things made with white flour. But don't get me started.

This is true.

Breads that are fermented for long periods of time, 24 hours or more, and use sour dough recipes were mentioned in a video I watched. It has to do with the way the fiber and the grains are broken down and the temperatures at which the bread is cooked.

There is a guy named Ben Greenfield. He talked about making the bread in a particular way and there were a large number of big words in the Biochem realm that I didn't absorb first pass. He tries very hard to sell you books. But from everything I have read his approach to diet is the most comprehensive I have seen so far.

There are some people taking a much more scientific approach to health than we are used to in the past. The food pyramid would not have made it past these guys.; 2/27/21, 9:26 PM
Anonymous said...: This reminds me...Happy Birthday Cracker MC. and...Happy Birthday Dr K.; 2/27/21, 9:38 PM
stlcdr said...: Here’s my theory why they don’t make good stuff like this:

Firstly, they are good. People, maybe not the majority, like them. But they keep selling out. So when they hit the shelves, people who like them, buy more than they would normally buy. Then the shelf is empty for the rest of the month. The sales guy looks at how many they sold in the last week. None. Ergo, they are not popular, so they stop making them.; 2/28/21, 8:28 AM