What do you guys think of ritz crackers? Im trying to decide if there ok for me to use as part of an appetizer for a dinner party Im throwing for a friend's engagement- don't know her family. Help!
-cory

cory! > wrote:

> What do you guys think of ritz crackers? Im trying to decide
> if there ok for me to use as part of an appetizer for a dinner
> party Im throwing for a friend's engagement- don't know her
> family. Help!

(Am I supposed to not answer this due to the foodbanter thing?)

There are better crackers in the world. Late July "Classic Rich"
crackers are designed to resemble Ritz crackers but are (in my opinion)
much much better.

Steve

"Steve Pope" > wrote in message ...
| cory! > wrote:
|
| > What do you guys think of ritz crackers? Im trying to decide
| > if there ok for me to use as part of an appetizer for a dinner
| > party Im throwing for a friend's engagement- don't know her
| > family. Help!
|
| (Am I supposed to not answer this due to the foodbanter thing?)
|
| There are better crackers in the world. Late July "Classic Rich"
| crackers are designed to resemble Ritz crackers but are (in my opinion)
| much much better.

You are right, but I view Ritz as a classic such as saltines, Vermont
common biscuits, Uneeda biscuits, oyster crackers and the like.
They have been part of our culture and life for generations and have
a distinct place in appetizers and snacking. I can't imagine my
mother's egg salad topped with a caper-stuffed rolled anchovy on
anything but a Ritz cracker. They are unique and really don't
deserve to be tossed on the waste-pile of humanity, even though
there are some better crackers on the market. Of course there are,
but don't let the Ritz become forgotten. Please, cory! and Steve,
add a few real Ritz to the layout.

pavane

On 2010-03-01, cory! > wrote:
>
> What do you guys think of ritz crackers? Im trying to decide if there ok
> for me to use as part of an appetizer for a dinner party Im throwing for
> a friend's engagement- don't know her family. Help!

They carry no cachet on the stiff neck circuit, but ppl still like
'em. Any variation of pineapple and cream cheese and a some smokey
pork tidbit are a natural, regardless of how gauche.

nb

"notbob" > wrote in message ...
| On 2010-03-01, cory! > wrote:
| >
| > What do you guys think of ritz crackers? Im trying to decide if there ok
| > for me to use as part of an appetizer for a dinner party Im throwing for
| > a friend's engagement- don't know her family. Help!
|
| They carry no cachet on the stiff neck circuit, but ppl still like
| 'em. Any variation of pineapple and cream cheese and a some smokey
| pork tidbit are a natural, regardless of how gauche.

.... and cream cheese with inexpensive caviar, or smoked salmon,
or any smoked cheese along with the smokey pork tidbits. Or a swirl
of peanut butter with a topping of a touch of honey, or even a thin
coating of butter with Vegemite on top. Or the South's infamous
pimiento cheese spread. Or a canned sardine with a squirt of lemon
juice and a touch of Tabasco. I guess I need to go buy some...

pavane

In article >,
cory! > wrote:

> What do you guys think of ritz crackers? Im trying to decide if there ok
> for me to use as part of an appetizer for a dinner party Im throwing for
> a friend's engagement- don't know her family. Help!
> -cory

I like Ritz Crackers, but as with anything involving food, it is purely
a matter of personal taste.

"cory!" > wrote in message
...
>
> What do you guys think of ritz crackers? Im trying to decide if there ok
> for me to use as part of an appetizer for a dinner party Im throwing for
> a friend's engagement- don't know her family. Help!
> -cory

I personally, me, love Ritz crackers. Isn't their slogan "Everything tastes
great on a Ritz"? It is a standard cracker with a pleasant taste. I'd use
it. Maybe even see if they make low sodium ones.

Steve

In article >,
"Steve B" > wrote:

> "cory!" > wrote in message
> ...
> >
> > What do you guys think of ritz crackers? Im trying to decide if there ok
> > for me to use as part of an appetizer for a dinner party Im throwing for
> > a friend's engagement- don't know her family. Help!
> > -cory
>
> I personally, me, love Ritz crackers. Isn't their slogan "Everything tastes
> great on a Ritz"? It is a standard cracker with a pleasant taste. I'd use
> it. Maybe even see if they make low sodium ones.

Yup:

http://www.nabiscoworld.com/Ritz/varieties.aspx

Half the sodium.

--
Dan Abel
Petaluma, California USA

Dan wrote on Mon, 01 Mar 2010 09:19:15 -0800:

>> "cory!" > wrote in message
>> ...
> >>
> >> What do you guys think of ritz crackers? Im trying to
> >> decide if there ok for me to use as part of an appetizer
> >> for a dinner party Im throwing for a friend's engagement-
> >> don't know her family. Help! -cory
>>
>> I personally, me, love Ritz crackers. Isn't their slogan
>> "Everything tastes great on a Ritz"? It is a standard
>> cracker with a pleasant taste. I'd use it. Maybe even see
>> if they make low sodium ones.

> Yup:

> http://www.nabiscoworld.com/Ritz/varieties.aspx

> Half the sodium.

Personally, I like Wheat Thins and they come low-sodium too.

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

In article >,
cory! > wrote:

> What do you guys think of ritz crackers? Im trying to decide if there ok
> for me to use as part of an appetizer for a dinner party Im throwing for
> a friend's engagement- don't know her family. Help!
> -cory

They are excellent for creating appetizers. I love the buttery taste of
those things.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Om wrote about Ritz crackers:

> They are excellent for creating appetizers. I love the buttery taste of
> those things.

That reminds me: Sometime in the near future I'll be making a bunch of
small-plate things for what is anticipated to be a group of five diners. The
food is all supposed to be Mediterranean-inspired (initially it was supposed
to be European, but I am *not* going to ask for recipes from Europe!)

What are some favorite appetizers from that region? (I must exclude from
consideration such things as prosciutto with melon, because melon is out of
season.)

Bob

Bob Terwilliger wrote:
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out
> of season.)

How about kefta or msemen? Or were you thinking of keeping it more
along the Italian and Greek lines? I love stuffed vine leaves. Or maybe
slow-roast tomato and feta on bruschetta... like dakos, only not
salady and with roasted tomatoes. Or roasted aubergine dip, which it
nicer than it sounds. Um.. Hmm. In summer, I do grilled haloumi (if
you slice it very thin, it can almost go crispy and be its own cracker)
with something slightly tangy or fresh to cut the salt. I normally use
watermelon or crème fraîche with chives or something, but blood orange
sliced very thin may be quite nice. Or pomegranate seeds. I think it
might need something bright green to go with if one goes that way...
maybe some rocket or a bit of fresh sorrel.

That's what comes to mind, anyway! Sounds like a great party! Hope you
have lots of fun.

-Jen

Jen P suggested:

> How about kefta or msemen? Or were you thinking of keeping it more along
> the Italian and Greek lines? I love stuffed vine leaves. Or maybe
> slow-roast tomato and feta on bruschetta... like dakos, only not salady
> and with roasted tomatoes. Or roasted aubergine dip, which it nicer than
> it sounds. Um.. Hmm. In summer, I do grilled haloumi (if you slice it
> very thin, it can almost go crispy and be its own cracker) with something
> slightly tangy or fresh to cut the salt. I normally use watermelon or
> crème fraîche with chives or something, but blood orange sliced very thin
> may be quite nice. Or pomegranate seeds. I think it might need something
> bright green to go with if one goes that way... maybe some rocket or a bit
> of fresh sorrel.
>
> That's what comes to mind, anyway! Sounds like a great party! Hope you
> have lots of fun.

All very good suggestions, thanks! I'm trying *not* to keep it along Italian
or Greek lines; I want to include things which are from (or at least
inspired by) the cuisines of Spain, Italy, southern France, Greece, Morocco
(or Tunisia), Lebanon, and Turkey.

I've never worked with halloumi; does it crumble when you bend it before
cooking? Asparagus just showed up in our local farmers' market; if halloumi
is pliable I might try wrapping it around asparagus and grilling.

Bob

Bob Terwilliger wrote:
> I've never worked with halloumi; does it crumble when you bend it before
> cooking? Asparagus just showed up in our local farmers' market; if halloumi
> is pliable I might try wrapping it around asparagus and grilling.

It's.... kinda like semi-hard rubber. It doesn't crumble, but it
would definitely break. I don't think I've ever heated it gently (I
usually pan fry or grill it over fairly high heat), but it might be
bendy if you did that first!

-Jen

On Mon, 1 Mar 2010 03:18:25 -0800, Bob Terwilliger wrote:

> All very good suggestions, thanks! I'm trying *not* to keep it along Italian
> or Greek lines; I want to include things which are from (or at least
> inspired by) the cuisines of Spain, Italy, southern France, Greece, Morocco
> (or Tunisia), Lebanon, and Turkey.

Lebanon Bologna Rolls. Spread pieces of Lebanon bologna with 12.5x
it's weight in herbed neufchatel cheese and stick it. With a
toothpick.

I actually prefer neufchatel cheese over cream cheese. Herbs I use
dill or basil, and maybe a touch of onion powder. Or ranch dressing
mix (if using onion powder or ranch mix, mix well and let cheese
rest overnight).

We all have a deceptively simple trash appetizer recipe that brings
lots of compliments. And that is mine.

-sw

Bob Terwilliger > wrote:

> I'm trying *not* to keep it along Italian or Greek lines; I
> want to include things which are from (or at least inspired by)
> the cuisines of Spain, Italy, southern France, Greece, Morocco
> (or Tunisia), Lebanon, and Turkey.

Spanish ideas a

Get hold of some padrones peppers from Happy Quail Farms,
and serve those... they require a quick sauteeing until
they blister.

or,

Piquillo peppers stuffed with crab.

Steve

In article >,
"Jen P." > wrote:

> How about kefta or msemen?

I had to google those...

Kefta sounds like a glorified sausage but those spice combos sound
interesting. I like the idea of serving it with tzatziki and forming it
on sticks for dipping prior to cooking it.

For msemen you could probably just substitute Pita. :-)
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet wrote:
> I had to google those...
> Kefta sounds like a glorified sausage but those spice combos sound
> interesting. I like the idea of serving it with tzatziki and forming
> it on sticks for dipping prior to cooking it.
>
> For msemen you could probably just substitute Pita. :-)


They're very yummy. Kefta (aka 'koftas', here in the UK) are a bit
like sausage, I guess... or glorified meatballs on a stick! I like cumin
and garlic with a little mint if I'm using lamb and I prefer a
tomato-based sauce to a yoghurt one, but that's just down to taste.

Msemen can be filled with all sorts of things and even made into
something sweet! They're nice with a brown sugar-butter-semolina filling
or with pureed dates. They're meant to be a bit like the texture of
parathas, though, so I don't think pitas would work... they're a little
hard and not bready enough. I'd sub flour tortillas, if anything,
because you can get closer to the right texture when you're frying them.

-Jen

In article >,
"Bob Terwilliger" > wrote:

> Om wrote about Ritz crackers:
>
> > They are excellent for creating appetizers. I love the buttery taste of
> > those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners. The
> food is all supposed to be Mediterranean-inspired (initially it was supposed
> to be European, but I am *not* going to ask for recipes from Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)
>
> Bob

Various types of gourmet olives and cheeses (especially marinated feta
or marinated fresh mozarella), Insalata Caprese, Dolmas. Think Greek and
southern Italian.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Om wrote:

> Various types of gourmet olives and cheeses (especially marinated feta
> or marinated fresh mozarella)

Too easy. It amounts to CHEATING, in my book!


> Insalata Caprese, Dolmas. Think Greek and southern Italian.

It's the wrong time of year for Caprese salad, though dolmas is a definite
possibility. Thanks!

Bob

In article >,
"Bob Terwilliger" > wrote:

> Om wrote:
>
> > Various types of gourmet olives and cheeses (especially marinated feta
> > or marinated fresh mozarella)
>
> Too easy. It amounts to CHEATING, in my book!

What is wrong with that? <g>
>
>
> > Insalata Caprese, Dolmas. Think Greek and southern Italian.
>
> It's the wrong time of year for Caprese salad, though dolmas is a definite
> possibility. Thanks!
>
> Bob

Cheers! I have fresh Basil available locally for $1.50 per bunch and
vine ripe tomatoes at Central Market in Austin, but grape or cherry
tomatoes should be available. Someone recently posted a cool recipe here
for skewered Caprese. You take one cherry or grape tomato, one basil
leaf and a cube of feta or mozarella cheese (marinated) and stick the
toothpick thru with the cheese on the bottom, the tomato on top and the
basil leaf in the middle.

To me, they were attractive and delicious looking...

I'd marinate the cheese in Balsamic vinegar, olive oil and a mix of
Italian herbs.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Bob Terwilliger wrote:
> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste
>> of those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners.
> The
> food is all supposed to be Mediterranean-inspired (initially it was
> supposed to be European, but I am *not* going to ask for recipes from
> Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out
> of season.)
>
> Bob

One of my faves is butifarras con brevas (pork sausage with figs).
I haven't had it for quite a while, alas. I think the sauce
contained Port and vinegar. I would like to say balsamic vinegar,
but that may not be the case. Time to renew my acquaintance with
that dish.

--
Jean B.

All truth passes through three stages.
First, it is ridiculed. Second, it is violently
opposed. Third, it is accepted as being
self-evident. --Arthur Schopenhauer (1788-1860)

Jean B. wrote:

> One of my faves is butifarras con brevas (pork sausage with figs). I
> haven't had it for quite a while, alas. I think the sauce contained Port
> and vinegar. I would like to say balsamic vinegar, but that may not be
> the case. Time to renew my acquaintance with that dish.

Are the figs dried or fresh?

Bob

Bob Terwilliger wrote:
> Jean B. wrote:
>
>> One of my faves is butifarras con brevas (pork sausage with figs). I
>> haven't had it for quite a while, alas. I think the sauce contained Port
>> and vinegar. I would like to say balsamic vinegar, but that may not be
>> the case. Time to renew my acquaintance with that dish.
>
> Are the figs dried or fresh?
>
> Bob
>
IIRC, dried. It is worthwhile to experiment with those flavors.

--
Jean B.

On Mon, 1 Mar 2010 01:41:10 -0800, Bob Terwilliger wrote:

> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste of
>> those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners. The
> food is all supposed to be Mediterranean-inspired (initially it was supposed
> to be European, but I am *not* going to ask for recipes from Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)
>
> Bob

i really like taramasalata:

<http://en.wikipedia.org/wiki/Taramosalata>

your pal,
blake

blake murphy wrote:
> i really like taramasalata:
>
> <http://en.wikipedia.org/wiki/Taramosalata>
>
> your pal,
> blake

Mmmmmm. BTW, I like them served with the Asian shrimp chips.
Unorthodox, but...

--
Jean B.

Jean wrote on Mon, 01 Mar 2010 11:45:09 -0500:

> blake murphy wrote:
>> i really like taramasalata:
>> <http://en.wikipedia.org/wiki/Taramosalata>
>>
>> your pal,
>> blake

> Mmmmmm. BTW, I like them served with the Asian shrimp chips.
> Unorthodox, but...

Now you've done it with your shrimp chips :-) Taramosalata from cod or
carp might well be kosher even if real caviar is not. (I like to remind
people of rules that I have no regard for!)

--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

"Bob Terwilliger" > wrote in message
...
> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste of
>> those things.
>
> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners.
> The
> food is all supposed to be Mediterranean-inspired (initially it was
> supposed to be European, but I am *not* going to ask for recipes from
> Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out
> of season.)
>
> Bob

How about a small plate with a slice of fresh mozzarella, an artichoke
heart, a piece of roasted pepper and a slice of roasted eggplant, drizzled
with some really good EVOO? Another could be some sautéed chanterelles (and
maybe a little shaved truffle) with a bit of shaved parmesan.

Jon

Zeppo wrote:

> How about a small plate with a slice of fresh mozzarella, an artichoke
> heart, a piece of roasted pepper and a slice of roasted eggplant, drizzled
> with some really good EVOO?

That sounds good (as I add it to the list of candidates). I recently read of
someone putting an uncooked artichoke heart in a boil-in bag with the brine
from green olives and cooking it until tender; I might give that a try and
then finish it the way you describe.


> Another could be some sautéed chanterelles (and maybe a little shaved
> truffle) with a bit of shaved parmesan.

I'm already planning to feature chanterelles prominently in another dish,
though what you write sounds very good also.

Bob

Bob Terwilliger > wrote:

> What are some favorite appetizers from that region?

- hummus
- patatas bravas
- baba gannouj, or patlican salatasi, or patlican ezmesi, or caviar
provençale
- some kind of pté
- crostini
- mousse di prosciutto (cotto)
- pinzimonio/cazzimperio
- anchoïade
- champignons à la grecque
- ratatouille or caponata
- céleri-rave à la sauce moutarde/céleri rémoulade
- khiar bi laban or tsatsiki

Victor

Victor wrote:

> - hummus
> - patatas bravas
> - baba gannouj, or patlican salatasi, or patlican ezmesi, or caviar
> provençale
> - some kind of pté
> - crostini
> - mousse di prosciutto (cotto)
> - pinzimonio/cazzimperio
> - anchoïade
> - champignons à la grecque
> - ratatouille or caponata
> - céleri-rave à la sauce moutarde/céleri rémoulade
> - khiar bi laban or tsatsiki

I think I'll make some of those right now, without waiting for the party!
Thanks.

Bob

In article >,
"Bob Terwilliger" > wrote:

>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)

I like a squid or octopus salad. Cut your favorite cephalopod into bite
size pieces. For squid, just blanch in broth. For octopus, simmer until
tender. Then mix with chopped red onions, garlic, chopped parsley,
capers (the large ones), good olive oil, and lemon juice. Let sit for an
hour or two before serving. It's good served with crusty bread. This is
from the Dalmatian coast.

D.M.

Don wrote:

> I like a squid or octopus salad. Cut your favorite cephalopod into bite
> size pieces. For squid, just blanch in broth. For octopus, simmer until
> tender. Then mix with chopped red onions, garlic, chopped parsley,
> capers (the large ones), good olive oil, and lemon juice. Let sit for an
> hour or two before serving. It's good served with crusty bread. This is
> from the Dalmatian coast.

Squid salad was one of my initial thoughts, but then I found out that one of
the guests is not crazy about squid. I might do it anyway; it's not like
that person won't have plenty of other things to eat.

Bob

On Mon, 1 Mar 2010 01:41:10 -0800, Bob Terwilliger wrote:

> Om wrote about Ritz crackers:
>
>> They are excellent for creating appetizers. I love the buttery taste of
>> those things.

I prefer parallelograms. Keebler Club (not the HFC brand). Ritz
are sweet, Club less so.

> That reminds me: Sometime in the near future I'll be making a bunch of
> small-plate things for what is anticipated to be a group of five diners. The
> food is all supposed to be Mediterranean-inspired (initially it was supposed
> to be European, but I am *not* going to ask for recipes from Europe!)
>
> What are some favorite appetizers from that region? (I must exclude from
> consideration such things as prosciutto with melon, because melon is out of
> season.)

We just got a decent batch of cantaloupes. $1/each.

"Canteloupes"? I think my spell-checker is on the fritz. That's
not the spelling I know.

Weird. Everybody but Wikipedia got it wrong:

http://www.google.com/search?hl=en&q...es&btnG=Search

And yes, have been able to find the "Italian" cantalopes for the
last several years. I have no idea what that babble about
Eastern/Western Shipper and musk is about. I just know that it's a
bitch finding consistent and ripe cantelopes. I shake the thing and
feel the "peduncle". Mainly that's just for show - to make other
shoppers make it look like I know what I'm doing. If people look at
me funny, then I thump it against my forehead and pretend I'm
listening for sound.

-sw

-sw

Omelet wrote:
> In article >,
> cory! > wrote:
>
>> What do you guys think of ritz crackers? Im trying to decide if there ok
>> for me to use as part of an appetizer for a dinner party Im throwing for
>> a friend's engagement- don't know her family. Help!
>> -cory
>
> They are excellent for creating appetizers. I love the buttery taste of
> those things.

The multi grain, whole wheat, and vegetable ones are nice too.

In article >,
George Shirley > wrote:

> Omelet wrote:
> > In article >,
> > cory! > wrote:
> >
> >> What do you guys think of ritz crackers? Im trying to decide if there ok
> >> for me to use as part of an appetizer for a dinner party Im throwing for
> >> a friend's engagement- don't know her family. Help!
> >> -cory
> >
> > They are excellent for creating appetizers. I love the buttery taste of
> > those things.
>
> The multi grain, whole wheat, and vegetable ones are nice too.

If I was not low carbing, I'd check that out.<sigh>
I do miss crackers!

Wheat makes me so sick tho' anymore. :-(
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

Omelet > wrote:

> I do miss crackers!

> Wheat makes me so sick tho' anymore. :-(

TJ's has a wheat-free rice-based cracker that is not bad.
(I assume there are equivalent non-TJ's products but have
not looked into it.)

Steve

In article >,
(Steve Pope) wrote:

> Omelet > wrote:
>
> > I do miss crackers!
>
> > Wheat makes me so sick tho' anymore. :-(
>
> TJ's has a wheat-free rice-based cracker that is not bad.
> (I assume there are equivalent non-TJ's products but have
> not looked into it.)
>
> Steve

I'm still learning, thanks.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>

Subscribe:

On Feb 28, 5:53*pm, cory! > wrote:
> What do you guys think of ritz crackers? Im trying to decide if there ok
> for me to use as part of an appetizer for a dinner party Im throwing for
> a friend's engagement- don't know her family. Help!
> -cory
>
> --
> cory!

I suppose if most of your family has names like Joe Boy or Bubba then
Ritz are probably ok. If on the other hand your family is say, part of
the Kardashian clan...then I'd go with a more snooty cracker.

"Chemo the Clown" > wrote in message
...
On Feb 28, 5:53 pm, cory! > wrote:
> What do you guys think of ritz crackers? Im trying to decide if there ok
> for me to use as part of an appetizer for a dinner party Im throwing for
> a friend's engagement- don't know her family. Help!
> -cory
>
> --
> cory!

I suppose if most of your family has names like Joe Boy or Bubba then
Ritz are probably ok. If on the other hand your family is say, part of
the Kardashian clan...then I'd go with a more snooty cracker.

reply: Shouldn't that read "snortable" cracker?

Steve