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-   -   What's on your Ritz? (https://www.foodbanter.com/general-cooking/67029-whats-your-ritz.html)

Andy 06-08-2005 08:55 PM

Margaret Suran > wrote in
:

>
>
> Andy wrote:
>> Margaret Suran > wrote in
>> :
>>
>>
>>>That would be red wine to go with the chopped chicken livers on Ritz
>>>Crackers. Thank you for asking. :o)

>>
>>
>>
>> Well then, by all means, let's wine and dine!
>>
>> Andy

>
> PROSIT!



Prosit!

<clink>

Andy

S'mee [AKA Jani] 07-08-2005 02:21 AM

One time on Usenet, said:

> Today, it would be cream cheese, jalapeno jelly. Yesterday, it was tuna
> salad.


Speaking of jalapeno jelly; this stuff is excellent with cream cheese on
any kind of cracker:

http://tinyurl.com/bdg46

OR

http://www.harryanddavid.com/cgi-bin...ro/productlink.
d2w/report?superitem=13707

I need to get to one of their outlet stores and pick some up,
lovely stuff...

--
Jani in WA (S'mee)
~ mom, VidGamer, novice cook, dieter ~

Lynn from Fargo 07-08-2005 03:37 AM


============
On a Ritz and ONLY a Ritz: creamy peanut butter, med sharp Cracker
Barrell cheddar and a tiny dollop of red currant jelly.

Lynn from Fargo
in MY house it's "Whores' Ovaries"
(You can lead a whore to culture . . . but you can't make her think!)
)


serene 07-08-2005 06:12 PM

notbob > wrote:

> On 2005-08-05, Andy <Q> wrote:
>
> > Yours?

>
>
> Emergency Snack Kit
>
> box o' Ritz
> can o' tuna
> jar o' Kraft Sandwich Spread


I had never tried that stuff until I met James, who uses it to make his
devilled eggs. Weird stuff.

serene

Bill 07-08-2005 07:30 PM

On Fri, 05 Aug 2005 19:16:14 -0400, Margaret Suran
> wrote:

>Andy wrote:
>> Bought a box of Ritz crackers to make hooordreves (thanks for the
>> spelling trick!) cause it's too hot to cook.
>>
>> Here's what I doctored up, from the bottom up...
>>
>> ritz cracker
>> deli-sliced roast beef
>> pepper jack cheese
>>
>> I know... boring!!!
>>
>> Yours?
>>
>>
>> Andy

>
>Chopped Chicken Livers with plenty of hard boiled egg and onion in it.
>Made with Schmalz, of course. What else would go so well with Ritz
>Crackers?
>


oh my gawd Margaret! I remember now when I was a kid I went to New
York City and my Mom bought a container of Chopped Chicken Livers from
Macy's Department Store...we ate the whole thing with a box of Ritz
Crackers!

Damn, it sure was good! Seems like I heard somebody say you aren't
supposed to eat "organ meats" a few years ago so I stopped eating
chicken livers. What is it in the organ meat that is so bad for you?

Bill



Wayne Boatwright 07-08-2005 07:45 PM

On Sun 07 Aug 2005 11:30:08a, Bill wrote in rec.food.cooking:

> On Fri, 05 Aug 2005 19:16:14 -0400, Margaret Suran
> > wrote:
>
>>Andy wrote:
>>> Bought a box of Ritz crackers to make hooordreves (thanks for the
>>> spelling trick!) cause it's too hot to cook.
>>>
>>> Here's what I doctored up, from the bottom up...
>>>
>>> ritz cracker
>>> deli-sliced roast beef
>>> pepper jack cheese
>>>
>>> I know... boring!!!
>>>
>>> Yours?
>>>
>>>
>>> Andy

>>
>>Chopped Chicken Livers with plenty of hard boiled egg and onion in it.
>>Made with Schmalz, of course. What else would go so well with Ritz
>>Crackers?
>>

>
> oh my gawd Margaret! I remember now when I was a kid I went to New
> York City and my Mom bought a container of Chopped Chicken Livers from
> Macy's Department Store...we ate the whole thing with a box of Ritz
> Crackers!
>
> Damn, it sure was good! Seems like I heard somebody say you aren't
> supposed to eat "organ meats" a few years ago so I stopped eating
> chicken livers. What is it in the organ meat that is so bad for you?
>
> Bill


Cholesterol?

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974


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~patches~ 07-08-2005 10:02 PM

Wayne Boatwright wrote:
> On Fri 05 Aug 2005 12:14:35p, Andy wrote in rec.food.cooking:
>
>
>>Bought a box of Ritz crackers to make hooordreves (thanks for the
>>spelling trick!) cause it's too hot to cook.
>>
>>Here's what I doctored up, from the bottom up...
>>
>>ritz cracker
>>deli-sliced roast beef
>>pepper jack cheese
>>
>>I know... boring!!!
>>
>>Yours?
>>
>>
>>Andy

>
>
> A smear of cream cheese, a dollop of chutney, and a square of bacon
> (previously nuked 'til crisp).
>


I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
use a Trisuit.

notbob 07-08-2005 11:29 PM

On 2005-08-07, serene > wrote:

> I had never tried that stuff until I met James, who uses it to make his
> devilled eggs. Weird stuff.


.....requires no refrigeration ....nook-ya-ler proof.

nb

Seamus 08-08-2005 12:34 PM

>Now THAT was boring!!!

As are Ritz.


nancy1 08-08-2005 02:47 PM


Glitter Ninja wrote:
> "nancy1" > writes:
>
> >Only instead of Ritz, I LOVE the Keebler's Sesame Crackers.

>
> You mean "Toasteds" sesame crackers? I think they're by Keebler, but
> maybe Nabisco. Either way, they are SO GOOD. I had some with apple
> jelly and they were fabulous.
>
> Stacia


Yup, the "Toasteds." I'm pretty sure they're not Nabisco, but not
100%...have a stack here at work, but no box.

N.


serene 08-08-2005 04:29 PM

chopped liver with a garnish of grated egg white (hard boiled, natch)

slice of good salami, bit of good cheese

hummus and a garnish of veggies

tapenade

cold ratatouille, minced fine and drained

baba ganouj and roasted red bell peppers

refried beans, sour cream, salsa

cream cheese and sweet/hot Thai chili sauce

cream cheese and jalapeno jelly

bean spread and sprouts

tuna salad

tempeh "tuna salad"

spinach dip and a slice of olive

etc.

serene

notbob 08-08-2005 08:44 PM

On 2005-08-08, serene > wrote:

>
> cream cheese and sweet/hot Thai chile sauces


Dang! ...good list, serene. 'Nuff to make me want to go out and buy
a box of Ritz crackers. I specially like the one above. I love Thai
chile sauces, but never thought of it with cream cheese. Here's one
of my favs for deep fried Viet Spring rolls.

Dipping Sauce
2 parts Thai s/h sauce
1 part ketchup
1 part Sraracha chili sauce


nb


serene 08-08-2005 08:49 PM

notbob > wrote:

> Here's one
> of my favs for deep fried Viet Spring rolls.
>
> Dipping Sauce
> 2 parts Thai s/h sauce
> 1 part ketchup
> 1 part Sraracha chili sauce


Wow, odd but compelling. I'll have to try it.

serene

Gregory Morrow 08-08-2005 10:10 PM


~patches~ wrote:

> I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
> use a Trisuit.



Cream cheeze topped with a sun - dried tomato (get the big jar at
Costco); I'd go with the Triscuits, they have a bit better "crunch"...

Served these at our last cook-out, they were a big smash...

--
Best
Greg


Andy 08-08-2005 10:31 PM

It certainly seems that no matter what cracker is preferred, cream cheese
seems by far the most popular starting topper!

Andy

~patches~ 08-08-2005 10:59 PM

Gregory Morrow wrote:

> ~patches~ wrote:
>
>
>>I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
>>use a Trisuit.

>
>
>
> Cream cheeze topped with a sun - dried tomato (get the big jar at
> Costco); I'd go with the Triscuits, they have a bit better "crunch"...
>
> Served these at our last cook-out, they were a big smash...
>

Oh, now these sound good. I do realize I spelled Triscuit wrong so
thanks for not pointing that out to me :) I have dried tomatoes from
last year's crop so will it out. We don't really do the Ritz thing but
on occasion we like Triscuits for appetizers.

Renee 08-08-2005 11:25 PM


"~patches~" > wrote in message
...
> Gregory Morrow wrote:
>
>> ~patches~ wrote:
>>
>>
>>>I'd go with cream cheese and hot pepper jelly but not on a Ritz. I'd
>>>use a Trisuit.

>>
>>
>>
>> Cream cheeze topped with a sun - dried tomato (get the big jar at
>> Costco); I'd go with the Triscuits, they have a bit better "crunch"...
>>
>> Served these at our last cook-out, they were a big smash...
>>

> Oh, now these sound good. I do realize I spelled Triscuit wrong so thanks
> for not pointing that out to me :) I have dried tomatoes from last year's
> crop so will it out. We don't really do the Ritz thing but on occasion we
> like Triscuits for appetizers.


Triscuits stay crisp in the microwave. Put a small slice of cheddar cheese
on each one and nuke it for 20, or 30, or 40 seconds, depending on your
microwave wattage, just until melted. Yum. We've also tried it with Swiss
cheese -- not bad though not as good as cheddar. Don't try this with any
other cracker -- it's just not the same!



Chuck Kopsho 09-08-2005 10:27 PM

I just use cheese in the can on my crackers.

Cheers,
Chuck Kopsho
Oceanside, California


pjjehg 10-08-2005 12:35 AM


"Andy" <Q> wrote in message
> It certainly seems that no matter what cracker is preferred, cream cheese
> seems by far the most popular starting topper!
>
> Andy


Ah, but the ultimate cheese spread for crackers is room-temperature Havarti.
Oh, man!

Pam



Vilco 10-08-2005 08:06 AM

Mi e' parso che Seamus abbia scritto:

> Nothing - don't care for Ritz.


Same here. They're not crackers, they're sub-crackers.
--
Vilco
Think Pink , Drink Rose'



serene 12-08-2005 09:25 PM

pjjehg > wrote:

> "Andy" <Q> wrote in message
> > It certainly seems that no matter what cracker is preferred, cream cheese
> > seems by far the most popular starting topper!
> >
> > Andy

>
> Ah, but the ultimate cheese spread for crackers is room-temperature Havarti.
> Oh, man!


D'Affinois. Mmmmmmm.

serene

Andy 13-08-2005 12:36 AM

(serene) wrote in news:1h14y0f.1uyu1sslk9dzqN%
:

> D'Affinois. Mmmmmmm.
>
> serene



I'm back from a lot of web surfing about that cheese and it sounds
great!

Since it's imported does it have a sell-by date? The different fat
percentages seem to have different refrigerator shelf-lives.

Maybe served on toasted French baguette rounds?

Thanks!

Andy

pjjehg 13-08-2005 01:53 AM


"Andy" <Q> wrote regarding Havarti>
>
> I'm back from a lot of web surfing about that cheese and it sounds
> great!
>
> Since it's imported does it have a sell-by date? The different fat
> percentages seem to have different refrigerator shelf-lives.
>
> Maybe served on toasted French baguette rounds?


Yes, Yes... er, um, sorry.

>
> Thanks!
>
> Andy


You know, I've never really paid attention but, of course, all decent
cheeses have a sell-by date. You can find Havarti dang near most anywhere.
I don't have a very refined palate, so I won't direct you to specific
names---just make sure you don't buy low-fat or "lite". I prefer the basic
cheese, but you can get it mixed with herbs and/or spices.

A caveat: Once you bring it to room temperature, you're just going to have
to eat it all so start small. ;-)

Pam



serene 13-08-2005 08:13 AM

Andy <Q> wrote:

> (serene) wrote in news:1h14y0f.1uyu1sslk9dzqN%
>
:
>
> > D'Affinois. Mmmmmmm.
> >
> > serene

>
>
> I'm back from a lot of web surfing about that cheese and it sounds
> great!


It's delightful. If you like brie, you will adore D'Affinois.

> Since it's imported does it have a sell-by date? The different fat
> percentages seem to have different refrigerator shelf-lives.


Heh. The stuff lasts maybe an hour around my house.

>
> Maybe served on toasted French baguette rounds?


It's lovely that way, and it's so mild that it's really good on seeded
crackers, as well.

serene

Andy 14-08-2005 07:30 AM

(serene) wrote in news:1h17huu.sl3fs93thje8N%
:

> Andy <Q> wrote:
>
>>
(serene) wrote in news:1h14y0f.1uyu1sslk9dzqN%
>>
:
>>
>> > D'Affinois. Mmmmmmm.
>> >
>> > serene

>>
>>
>> I'm back from a lot of web surfing about that cheese and it sounds
>> great!

>
> It's delightful. If you like brie, you will adore D'Affinois.
>
>> Since it's imported does it have a sell-by date? The different fat
>> percentages seem to have different refrigerator shelf-lives.

>
> Heh. The stuff lasts maybe an hour around my house.
>
>>
>> Maybe served on toasted French baguette rounds?

>
> It's lovely that way, and it's so mild that it's really good on seeded
> crackers, as well.
>
> serene



serene,

I got a "pie slice" of d'affinois from a wheel and a french baguette
(that I sliced up and toasted under the broiler)

It's like butter. Delicious, and combined with the crunch of the toasted
rounds, it's really superb.

I couldn't eat another thing all day. It seems to have similar
"binding" qualities to monterey jack.

Thanks for the recommendation!

Andy


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