Search...
Home Subscribe
Pie
Home Subscribe
Recent topics Flagged topics Hot topics Best topics
Search...
Search within cooking Search permies
Advance search Google search
Register / Login
LTLM KS IC.org Full online Permaculture Design course and Appropriate Technology Course video Oehler complete underground house and green house set Better Wood Heat DIY Rocket Mass Heater DVD
  • Post Reply Bookmark Topic Watch Topic
  • New Topic
permaculture forums growies critters building homesteading energy monies kitchen purity ungarbage community wilderness fiber arts art permaculture artisans regional education skip experiences global resources cider press projects digital market permies.com pie forums private forums all forums
IC.org LTLM KS benefits of pie Full online Permaculture Design course and Appropriate Technology Course video permaculture bootcamp sketch of boots
this forum made possible by our volunteer staff, including ...
master stewards:
  • Anne Miller
  • r ranson
  • Pearl Sutton
  • Leigh Tate
stewards:
  • Beau Davidson
  • Nicole Alderman
  • paul wheaton
master gardeners:
  • Carla Burke
  • John F Dean
  • Nancy Reading
  • Jay Angler
gardeners:
  • Jules Silverlock
  • Mike Barkley
  • Jordan Holland

What goes with Saltine Crackers?

 
Anne Miller
master steward
Posts: 11705
Location: USDA Zone 8a
3440
I like...
dog hunting food preservation cooking bee greening the desert
posted 1 month ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
As a kid, my dad and I shared crackers with sardines when mom was not at home for a meal.  I have fond memories of a meal or a snack of saltine crackers.

Dear hubby likes Vienna sausages with his.
Last night I made chicken salad for a sandwich so today for lunch I had chicken salad with saltine crackers which was pretty good.

What do you like to eat with saltine crackers?

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Amy Gardener
gardener
Posts: 600
Location: 5,000' 35.24N zone 7b Albuquerque, NM
408
I like...
hugelkultur forest garden fungi foraging trees cooking food preservation building solar greening the desert homestead
posted 1 month ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Sardines and mustard! The perfect picnic for a tiny fanny pack.

sow…reap…compost…repeat

 
Robert Ray
gardener
Posts: 2733
Location: Cascades of Oregon
589
posted 1 month ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
A slice of cheese. If there is no chicken salad or sardines and mustard

Our inability to change everything should not stop us from changing what we can.

 
Mercy Pergande
Posts: 127
53
I like...
foraging urban food preservation cooking fiber arts
posted 1 month ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Pimento cheese!

"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers

 
John Weiland
pollinator
Posts: 2147
Location: RRV of da Nort
505
posted 1 month ago
  • Likes 8
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Even before opening this thread, my mouth started watering with the thought of sardines on saltines.  Where did this strange combination get started?  It was an early memory of mine as well that my dad would bring home a tin of sardines (in oil....drained that off and added a touch of red wine vinegar) and also occasionally a can of smoked oysters.  Both paired swimmingly with soda crackers.  Back in the day we also ate deviled ham/chicken.  Don't even want to think about what may have passed inspection to go into that tin, but mixed with a bit of mayo and other seasonings, it too was  a great topping for crackers. Today, I find the various permutations of hummus to be a nutritious substitute.

“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein

 
Jan White
pollinator
Posts: 1358
Location: BC Interior, Zone 6-7
458
I like...
forest garden tiny house books
posted 1 month ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Saltines were considered junk food in my house growing up, so I never developed a taste for them. The only time I ever liked them was when a friend gave me one dipped in chocolate sauce. The chocolate and salt were a nice pairing.
 
Melissa Ferrin
pollinator
Posts: 298
Location: 18° North, 97° West
89
I like...
kids trees books
posted 1 month ago
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Chili

My dad taught me to crumble saltines into a bowl of chili--so many that it's hardly liquid. I still do that and now my kids do too.

pax amor et lepos in iocando

 
Abe Coley
pollinator
Posts: 357
Location: Missoula, MT
138
posted 1 month ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Cheese
Jam
Olives
Sliced fruit
Cured Meats
Gummy bears

My tree nursery: https://mountaintimefarm.com/

 
John Weiland
pollinator
Posts: 2147
Location: RRV of da Nort
505
posted 1 month ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Abe Coley wrote:.........
.............
.............
.......Gummy bears



Ummmmmmmmmm,......okay.  May have to try this one.  It's up there with a recommendation made to me one time to pack one cheek with candy corn (that halloween candy..) and the other with dry roasted, salted peanuts.  Upon bringing the two together in your mouth, it's like a Pearson's Salted Nut Roll! ;-)

Edit- Somewhere out there I recall seeing a recipe with saltines laying in baking dish and pouring molten butter/brown sugar over them, then chocolate chips.  Melt all together in an oven, let cool....enjoy.

“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein

 
Mk Neal
pollinator
Posts: 991
Location: Chicago
313
I like...
dog forest garden fish foraging urban cooking food preservation bike
posted 1 month ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Peanut Butter!

Weeds are just plants with enough surplus will to live to withstand normal levels of gardening!--Alexandra Petri

 
Joel Bercardin
pollinator
Posts: 649
Location: Western Canadian mtn valley, zone 6b, 750mm (30") precip
89
I like...
trees composting toilet building solar wood heat ungarbage
posted 1 month ago
  • Likes 5
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Homemade pesto and a slice of sharp cheese.

(For pesto, we've found it's best to grow basil varieties that the Italians evaluated over centuries.)

My online educational sites:
https://www.pinterest.ca/joelbc/homestead-methods-tools-equipment/
https://www.pinterest.ca/joelbc/mixed-shops/

 
Mercy Pergande
Posts: 127
53
I like...
foraging urban food preservation cooking fiber arts
posted 1 month ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator


I have never actually had the "firecracker" crackers mentioned in this video (I have seen them all over the place but never IRL) but they are preemptively going onto my favorite list for saltines.

The trick of adding dried milk to browning butter he mentions in the rice krispy treats upgrade is worth the price of admission for this video regardless.

"How fleeting are all human passions compared with the massive continuity of ducks.“ — Dorothy L. Sayers

 
Anne Miller
master steward
Posts: 11705
Location: USDA Zone 8a
3440
I like...
dog hunting food preservation cooking bee greening the desert
posted 1 month ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Jan White wrote: The only time I ever liked them was when a friend gave me one dipped in chocolate sauce. The chocolate and salt were a nice pairing.



The chocolate and salt reminded me of these Saltine Toffee Cookies, so I found a recipe:



https://permies.com/t/209989/kitchen/Recipes-Saltine-Toffee-Cookies

Thanks, everyone for the suggestions.

One I did not see and that I have only had once while in college:

Crackers and anchovies.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
John Weiland
pollinator
Posts: 2147
Location: RRV of da Nort
505
posted 1 month ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Anne Miller wrote:

Jan White wrote: The only time I ever liked them was when a friend gave me one dipped in chocolate sauce. The chocolate and salt were a nice pairing.



The chocolate and salt reminded me of these Saltine Toffee Cookies, so I found a recipe:



https://permies.com/t/209989/kitchen/Recipes-Saltine-Toffee-Cookies

Thanks, everyone for the suggestions.

One I did not see and that I have only had once while in college:

Crackers and anchovies.



Thanks for the reminder of this recipe for the toffee, Anne!...... Not that my mid-section needs it, but we are still in hibernation mode here. :-)

Also, absent a nearby bagel, cream cheese on saltine with smoked salmon.....

“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein

 
Anita Martin
gardener
Posts: 774
Location: Southern Germany
432
I like...
kids books urban chicken cooking food preservation fiber arts bee
posted 1 month ago
  • Likes 4
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
I had to look up the type of crackers. They are not sold in Germany. Husband knows them from Argentina where they are quite popular. There they are paired with a slice of cheese and a slice of quince jelly, a very traditional combination.
I prefer my own homemade sourdough crackers and pair them with hummus or a creamy soup, cheese or just eaten solo. (The saltines appear to contain soybean oil and cottonseed oil which I avoid)

I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)

 
See Hes
pollinator
Posts: 430
Location: Ban Mak Ya Thailand Zone 11-12
146
I like...
forest garden fish plumbing chicken pig
posted 1 month ago
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
A half boiled egg with Anchovy cream filling.
The Egg Yolk mushed with Mayo, a drip Mustard and parsley. Squeeze it back into the empty egg white and top it with the anchovy.

In modern times is going the right way forward the only way to coming back to nature.

 
Anne Miller
master steward
Posts: 11705
Location: USDA Zone 8a
3440
I like...
dog hunting food preservation cooking bee greening the desert
posted 1 month ago
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Anita Martin wrote:(The saltines appear to contain soybean oil and cottonseed oil which I avoid)



Avoiding those oils I can understand.

In the past, I have found a lot of brands of saltine crackers that go rancid before we use them up so I only buy Nabisco Premium Cracker with Canola oil and Palm oil.  Which also many people want to avoid.

A lot of the recipes also use Ritz Crackers in place of the Saltine Cracker though these probably still have oils that people want to avoid.

I found this recipe at King Arthur Baking for a soda cracker that I think is the same thing.  The picture is a different cracker though the instructions say:

Cut into squares, circles, or whatever shape you'd like.



https://www.kingarthurbaking.com/recipes/traditional-soda-crackers-recipe

I also found this recipe on Pinterest that is a different twist for dressing up crackers:


source

I also found this "12 Irresistible Recipes with Saltines":

https://www.allrecipes.com/gallery/recipes-with-saltines/

Cracker Pizza{/b]


source

[b]Saltine Cracker Pie Crust


source

Saltine Cracker Pudding


source

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
John Weiland
pollinator
Posts: 2147
Location: RRV of da Nort
505
posted 1 month ago
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Just adding a wiki tid-bit to go with this thread:

"History
Soda crackers were described in The Young House-keeper by William Alcott in 1838.

In 1876, F. L. Sommer & Company of St. Joseph, Missouri started using baking soda to leaven its wafer thin cracker. Initially called the Premium Soda Cracker and later "Saltines" because of the baking salt component, the invention quickly became popular and Sommer's business quadrupled within four years. That company merged with other companies to form American Biscuit Company in 1890 and then after further mergers became part of National Biscuit Company (Nabisco) in 1898.

In the early 20th century, various companies in the United States began selling soda crackers in Puerto Rico and referred to them as "Export Soda". Rovira Biscuit Corp. of Puerto Rico also started selling their soda crackers with the same name. The term "Export Soda" became a generic term in Puerto Rico for these crackers. In 1975, Keebler Co. was refused a trademark for the term because it was "merely descriptive".

In the United States, Nabisco lost trademark protection after the term "saltine" began to be used generically to refer to similar crackers; it appeared in the 1907 Merriam Webster Dictionary defined as "a thin crisp cracker usually sprinkled with salt." In Australia, Arnott's Biscuits Holdings still holds a trademark on the name "Saltine".

They were made in the United Kingdom by Huntley and Palmers, and in Australia and New Zealand under the brand name Arnott's Salada"  --  https://en.wikipedia.org/wiki/Saltine_cracker
.............................................................................................................

As some version was likely being homemade for a long time even before 1800, that's a long time experimenting with toppings from savory to soothing....

“The most important decision we make is whether we believe we live in a friendly or hostile universe.”― Albert Einstein

 
Robert Ray
gardener
Posts: 2733
Location: Cascades of Oregon
589
posted 1 month ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
NOT surstromming...... definitely not surstromming

Our inability to change everything should not stop us from changing what we can.

 
Dan Fish
pollinator
Posts: 499
Location: Sierra Nevada Foothills, Zone 7b
106
I like...
dog forest garden fish fungi trees hunting books food preservation building wood heat homestead
posted 1 month ago
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
An upset stomach?

They are the best "getting back into eating solid food" food that I know of.

Fish heads fish heads roly poly fish heads

 
Anita Martin
gardener
Posts: 774
Location: Southern Germany
432
I like...
kids books urban chicken cooking food preservation fiber arts bee
posted 1 month ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Dan Fish wrote:An upset stomach?

They are the best "getting back into eating solid food" food that I know of.


Interesting. In Germany we recommend pretzel sticks or Zwieback (rusk??).

I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)

 
Anne Miller
master steward
Posts: 11705
Location: USDA Zone 8a
3440
I like...
dog hunting food preservation cooking bee greening the desert
posted 1 month ago
  • Likes 2
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Robert Ray wrote:NOT surstromming...... definitely not surstromming



Mr. Google said "The world's smelliest food" and " a sandwich is made with surströmming, butter, potatoes, sour cream and diced onion"

I never heard of this canned salted fermented herring from Sweden before.

I think I will pass ...

John, thanks for the tidbits about the history of Soda Crackers aka Saltines.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Dan Fish
pollinator
Posts: 499
Location: Sierra Nevada Foothills, Zone 7b
106
I like...
dog forest garden fish fungi trees hunting books food preservation building wood heat homestead
posted 1 month ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Yes I could see pretzel sticks for sure. Really a saltine is like an extremely bland pretzel... The second one might be something we don't have in the US. Or at least I have never heard of it.

Fish heads fish heads roly poly fish heads

 
Anne Miller
master steward
Posts: 11705
Location: USDA Zone 8a
3440
I like...
dog hunting food preservation cooking bee greening the desert
posted 1 month ago
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Anita Said, " In Germany we recommend pretzel sticks or Zwieback (rusk??).



Dan said, "Yes I could see pretzel sticks for sure. Really a saltine is like an extremely bland pretzel... The second one might be something we don't have in the US. Or at least I have never heard of it.



Ziebeck is little toasted bread slices.

As far as I know, zwieback is still sold, usually as a product for kids. Since it has been a long time since I had kids, I don't know:


source


source


source


source

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Anita Martin
gardener
Posts: 774
Location: Southern Germany
432
I like...
kids books urban chicken cooking food preservation fiber arts bee
posted 1 month ago
  • Likes 3
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Anne, thanks for the clarification! Funny to see that the word Zwieback is used even in the non-German countries.
According to Wikipedia, it dates back to the 30 years war: https://en.wikipedia.org/wiki/Zwieback

Generations of German kids were raised on Zwieback and from time to time my son (who is 15 already) wants some. He munches on them without any toppings. I used to eat them with a thin layer of butter (or margarine, many years ago).
Crumbled and mixed with butter and a little sugar it is used as bottom layer of Philadelphia  (cream cheese) cake. I wonder what North Americans use for that purpose?

I am only one, but still I am one. I cannot do everything, but still I can do something; and because I cannot do everything, I will not refuse to do something that I can do. (E.E.Hale)

 
Joel Bercardin
pollinator
Posts: 649
Location: Western Canadian mtn valley, zone 6b, 750mm (30") precip
89
I like...
trees composting toilet building solar wood heat ungarbage
posted 1 month ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator
Absolutely astounding  that something as small & thin as a saltine could engender a thread like this!!

My online educational sites:
https://www.pinterest.ca/joelbc/homestead-methods-tools-equipment/
https://www.pinterest.ca/joelbc/mixed-shops/

 
Anne Miller
master steward
Posts: 11705
Location: USDA Zone 8a
3440
I like...
dog hunting food preservation cooking bee greening the desert
posted 1 month ago
  • Likes 1
  • Mark post as helpful
  • send pies
    Number of slices to send:
    Optional 'thank-you' note:
    Send
  • Quote
  • Report post to moderator

Joel Bercardin wrote:Absolutely astounding  that something as small & thin as a saltine could engender a thread like this!!



A person never knows what will happen when a simple question is asked.

My suggestion is to just ask a question and see what happens.

Invasive plants are Earth's way of insisting we notice her medicines. Stephen Herrod Buhner
Everyone learns what works by learning what doesn't work. Stephen Herrod Buhner

 
Don't touch me. And don't touch this tiny ad:
177 hours of video: the 2017 Permaculture Design Course and Appropriate Technology Course
https://permaculture-design-course.com/
reply
reply
    Bookmark Topic Watch Topic
  • New Topic
Boost this thread!
Similar Threads
More...