I would say outside as well, but I honestly had no freaking clue until the last year or two that only one side of a saltine was salted.
I took a closer look at what my afore-mentioned Pop was doing with his PB on saltines and it turns out all these years he’s been doing a triple-decker too!! I knew he had exactly 12 crax each time, but I assumed it was six pairs. World rocked.
Very timely thread. Here is the problem: I bought premium saltines a couple weeks ago and they said “sea salt” on the box. i thought great.
They are not the saltines I have had all my life. They are too hard. A package will have none broken, and they won’t crumble. They’re not suitable for any saltine things I do: Chowder, Cottage Cheese, soup.
I went back and there was only the sea salt type. So have they changed the recipe of this iconic cracker for real? Has anyone else noticed? I am going to be switching brands after a whole lifetime.
This blew my mind. I need it explained in detail, preferably with 4-dimensional diagrams.
The originals are available, maybe not at that store. Are you looking at Sunshine or Zesta?
Thank you for that news! After a whole lifetime of avoiding them it’s going to take some training to buy sunshine. The S&S I went to today only had seasalt premium and house brand, so I got worried.
Because you fuckers keep bumping this thread, I had no choice but to go to Wal Mart at 2 AM the other night and buy a box of Saltines, a jar of peanut butter and a gallon of milk.
Heavenly midnight snack.
Saltines make the best cracker crumb coating for pan fried chicken and fish.
I like saltines with the little tinned smoked mussels.
Learned quickly a few things about said snack:
- don’t open the tin too quickly; there’s nothing sexy about smoked mussel oil cologne.
-as soon as you’re done, put the tin and remaining oil in a Ziploc bag before throwing it away.
-Putting the tin in the kitchen garbage without wrapping will ensure that your house smells like…you guessed it, smoked mussels when you get home from work the next day
-cats will murder you for a even a lick of smoked mussel tin. If you leave it on the counter unattended, they will arrange to lick it off the floor
-smoked mussel oil is hard to get off the floor
-smoked mussel oil is hard to get off the cat
You’re doing it wrong.
- Pour a small amount of dry cat food into their bowl.
- Open can (tuna/crab/any kind of seafood, whether in oil or water)
- Trickle some of the liquid over the dry cat food (while fending off the cat that will be trying to climb your leg or leap onto the counter)
- Put cat bowl onto floor
- Back away
Now you can finish opening your fishy smelling food and enjoy your snack in peace.
Reminds me of this great Calvin & Hobbes.
Thank you! I thought I was imagining it. They are harder now and don’t taste the same. I buy Zestas - I’ve always liked them better anyway, but I bought Premiums because they offer a box with smaller inside packages so they don’t go stale if you don’t eat a whole row. I loved that idea, but the taste and texture are different.
“No file by this name exists.”
We skipped the chocolate sauce in my house. I remember liking this - I may have to buy some vanilla ice cream just to try it again.
Try this.
I’m answering again to say that the boxes of Premium with sea salt and a totally different recipe and texture, are completely indistinguishable from regular boxes, except for “sea salt” in smaller print.
You are talking about Nabisco Premium Saltines.
There are also Sunshine Saltines and Zesta Saltines (by Keebler).
I was asking if you have tried the last two brands.
The post that blew my mind was not yours, but this one
I wanted the triple-decker/12 cracker saltine sandwich construction explained to me.
I gotcha. I have always been averse to anything except premium, so I started a thread about it actually. But it seems very false to change a cracker that way and keep the box almost the same.
I don’t get it either! I need the symmetry of two saltines, each with the salt facing out, and one layer of PB. I was afraid to look too closely, but I believe this was
Top: Saltine, salt facing down
Layer PB
Middle saltine, salt facing down
Layer PB
Bottom saltine, salt facing up
It seems too unwieldy, especially once the crax start cracking.
That would produce a crumb shower for sure. Maybe the key is to use so much peanut butter that no crumbs have a chance to escape. Where is Stephen Hawking when we need him?? Oh yeah, that’s right. Sorry.
I am going to have to sneakily observe. I have a funny feeling that he may put the whole thing in his mouth in one bite. Seems physically impossible.