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21 minutes ago, Steel Shank said:

Ritz are an accepted cracker in this configuration.

But rep for the Triscuit, which is still a damn solid cracker. It slams with Boursin.

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    Apologizes for plates, paper could not take the girth.    Made chili.Flour tortillas from Monterey Time for a Frito burrito.    Cheese under chili   

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32 minutes ago, tigol said:

Is that some hand ripped ham?  Goddamn.  Inspirational.

It is.

But rep for the Triscuit, which is still a damn solid cracker. It slams with Boursin.

The black pepper ones and rosemary olive oil ones are next level.
3 hours ago, Texzilla58 said:


Brilliance. The kind that got Americans to the moon and back. Cheese spread atop cheese slice. That’s big brain Texas right there.

I would have to pass on the triscuit for a ritz myself. That’s a cracker I’ve never been able to abide.

Club/Ritz. Can’t do the shredded wheat of crackers. 

Club/Ritz. Can’t do the shredded wheat of crackers. 

Triscuit and Ritz are both in my rotation. Pita chips are pretty solid too, and would be a great vessel for Shank’s fine creation.
7 hours ago, futureman said:

what about toast points?  too bougie?

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12 hours ago, Brisketexan said:


The black pepper ones and rosemary olive oil ones are next level.

This. I usually make a snack of these with tuna salad when I'm driving for awhile. 

Helps cut down on the Allsup's burritos. NTTAWWT

1 hour ago, smuggs said:

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Man, melba toast was all the rage in the 70s for some reason.  You'd get it in a cracker or bread basket at a "nicer" restaurant.  People served it with hors d'oeuvres at cocktail parties.

And it tasted like fucking roof shingles.  WTF was that shit?  Melba toast is the jello salad of crackers -- pointless white people shit.

Man, melba toast was all the rage in the 70s for some reason.  You'd get it in a cracker or bread basket at a "nicer" restaurant.  People served it with hors d'oeuvres at cocktail parties.
And it tasted like fucking roof shingles.  WTF was that shit?  Melba toast is the jello salad of crackers -- pointless white people shit.

I have to disagree with you on Melba toast. A simpler time when any meal in a better diner or fancy restaurant would start with a cracker basket. A bowl of butter pats nearby. And before the salads came a spinner thing with large tubs of 1000 Island, Red “French” dressing, and if really a good place killer homemade blue cheese.

Melba toast dipped in the blue cheese dressing, a memory that brings my mother loving on me and dad sending me to the cigarette machine for a pack of Camels. I also liked the round thin sesame crackers with butter, the rye toast, and the saltines. There were sometimes those short breadsticks too. Restaurants should get back to stuff like this.
4 minutes ago, Texzilla58 said:


I have to disagree with you on Melba toast. A simpler time when any meal in a better diner or fancy restaurant would start with a cracker basket. A bowl of butter pats nearby. And before the salads came a spinner thing with large tubs of 1000 Island, Red “French” dressing, and if really a good place killer homemade blue cheese.

Melba toast dipped in the blue cheese dressing, a memory that brings my mother loving on me and dad sending me to the cigarette machine for a pack of Camels. I also liked the round thin sesame crackers with butter, the rye toast, and the saltines. There were sometimes those short breadsticks too. Restaurants should get back to stuff like this.

The "dressing tree" always meant that you were in for a special, special meal.

s-l500.jpg

But the proper thing to dip into the dressing was a club cracker.  Melba toast is what you put under one of the table legs if it was wobbly.  Which it probably was, because the 70s were apparently a low point in table technology.

Edited by Brisketexan

7 minutes ago, Brisketexan said:

Melba toast is what you put under one of the table legs if it was wobbly. 

 

Counterpoint - 

The Babe Ruth of the Gardetto's line up:

 

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56 minutes ago, smuggs said:

 

Counterpoint - 

The Babe Ruth of the Gardetto's line up:

 

517osCwBpPL._AC_SY580_.jpg

Racist uncle hated these and liked to refer to them as "Jew Pringles"

Team Melba Toast

1 hour ago, smuggs said:

 

Counterpoint - 

The Babe Ruth of the Gardetto's line up:

 

517osCwBpPL._AC_SY580_.jpg

Fair.... I DO dig the flavored bites.

It was this stuff I loathed:

National-Melba-Toast-Day.jpg

4 hours ago, smuggs said:

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I'm in a professional organization that has dinner meetings once a month at a certain establishment that puts out Chex mix throughout during cocktail hour.  If I get there early, I go from bowl to bowl eating all the melba toasts.  I'm proud of it.

Edited by South Austin

1 minute ago, Cheeseweasel said:

Your team sucks.

Between that and your opinion on mayo, you and I are not best friends anymore.

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I don't understand the anti-melba toast sentiment. It's simply a crunchy scaffold on which to put something tastier. Respect its contribution to the whole without unnecessarily denigrating its individual characteristics. What else are you going to do, peel that little wax cover off the butter pad and eat it straight?

Nathalie Atkinson on Twitter: "@EditButler I love a wax paper pat of  butter, feels as childhood fancy as Smitty's" / Twitter

Just now, Cheeseweasel said:

Put your mayo on your melba toast and leave.

With a little ham and cheddar? Hell yeah!

I want to taste what's on the cracker. It should be a celebration of all the flavors, I don't want to taste a dry, angry shingle that cuts my mouth.

Maybe you should stick to soup.

1 hour ago, Mitch Cumsteen said:

I don't understand the anti-melba toast sentiment. It's simply a crunchy scaffold on which to put something tastier. Respect its contribution to the whole without unnecessarily denigrating its individual characteristics. What else are you going to do, peel that little wax cover off the butter pad and eat it straight?

Nathalie Atkinson on Twitter: "@EditButler I love a wax paper pat of  butter, feels as childhood fancy as Smitty's" / Twitter

ummmmmm....yes?

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I call this one “air fryed on parchment”

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Toast
Chipotle mayo
Tomato
Bacon
Tomato
Lettuce
Chipotle mayo
Toast

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That one deserves the sandwich thread. 

On 6/22/2022 at 9:01 PM, Brisketexan said:


The black pepper ones and rosemary olive oil ones are next level.

Don’t sleep on the sundried tomato variant; very tasty as well. 

10 hours ago, Mitch Cumsteen said:

What else are you going to do, peel that little wax cover off the butter pad and eat it straight?

Is that wrong?

Asking for a friend...

All this talk of pimento cheese....20220624_113917.jpg

Sent from my SM-A515U using Tapatalk

40 minutes ago, Cheeseweasel said:

Fancy plate you got there, law dawwg.

I've been eating off that same plate for lunch at work for like 20 years....

So you're a fancy boy. Eh?

6 hours ago, elfenix said:


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And it was posted at 1 AM. If someone asked you to describe this thread, you would just need to show this picture.


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The purity and perfection of this cannot be overstated. Sardines. Hot sauce. Saltine. This is what it is to be a man.
On 6/25/2022 at 12:34 AM, elfenix said:


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  • Popular Post

I present Tex-Mexiladas

Two layers of taco shells covered in refried beans, green Chile's, diced tomatoes, diced onion,japs, ground sirloin browned in taco seasoning, enchilada Rojas sauce, and of course grated colby jack

 

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Edited by MissingInAction

I've never been a huge Sardine guy, mostly because they usually come made with ingredients I don't like (cottonseed oil) and I just don't like chewing through fish bones. Much prefer smoked oysters. That being said, my costco stores started carrying these and it's been a but of a game changer:

https://www.costco.com/season-skinless-%26-boneless-sardines-in-olive-oil%2C-6-count.product.100368230.html
View Larger Image 1

 

 

You don’t like the taste of cottonseed oil or is there some anti-health reason?  Honest question, and I’m gonna look for that brand you show.

I like fresh sardines grilled over charcoal like I had in Italy but never got a taste for the canned.

3 hours ago, SydneyCarton said:

I've never been a huge Sardine guy, mostly because they usually come made with ingredients I don't like (cottonseed oil) and I just don't like chewing through fish bones. Much prefer smoked oysters. That being said, my costco stores started carrying these and it's been a but of a game changer:

https://www.costco.com/season-skinless-%26-boneless-sardines-in-olive-oil%2C-6-count.product.100368230.html
View Larger Image 1

 

 

they're on sale this month, everyone at slickdeals is pretty happy

Edited by elfenix

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