I'm so glad I didn't say at the start of October that I was planning on posting daily. I've managed to post each week, though. That's something
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Nope, crackers with a rich buttery taste aren't saltines. I'm pretty sure another term for saltines is "soda crackers"; they're flat, very non-greasy, fairly salty -- easy on iffy stomachs.
Okay, I stole this from Wikipedia just now: "A saltine or soda cracker is a thin, usually square cracker made from white flour, shortening, yeast, and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations throughout its surface, to allow steam to escape for uniform rising, and along the edges, as individual crackers are broken from larger sheets during manufacturing. It has a very dry and crisp texture, as it is made with less shortening than varieties such as Ritz crackers. Some familiar brand names of saltine crackers in the United States are Christie's Premium Plus, Nabisco's Premium, Sunshine's Krispy and Keebler's Zesta. Low-sodium saltines as well as unsalted-top versions are commonly available. Whole grain saltines can also be found." (Though Wikipedia claims it needs more citations or something. Looks right to me though.)
ETA: Having read the other comments, I just wanna add that paradoxically there exist low-sodium saltines. I guess the dry texture and plain flavor define them. The closest other thing I can think of are matzoh crackers, but I think those have NO salt (ick!), and of course are even flatter and even dryer. /ETA
Sorry you've been ill. I'm glad you're on the mend.
I actually like Matzoh crackers, though I usually put vegemite on them to make up for the lack of well, anything resembling flavour! *g*
Thanks for all the extra info. Jackie - I think I have a pretty good idea of saltines now. And hopefully will stop looking at the word and picturing a salty sardine!
Okay, I stole this from Wikipedia just now:
"A saltine or soda cracker is a thin, usually square cracker made from white flour, shortening, yeast, and baking soda, with most varieties lightly sprinkled with coarse salt. It has perforations throughout its surface, to allow steam to escape for uniform rising, and along the edges, as individual crackers are broken from larger sheets during manufacturing. It has a very dry and crisp texture, as it is made with less shortening than varieties such as Ritz crackers. Some familiar brand names of saltine crackers in the United States are Christie's Premium Plus, Nabisco's Premium, Sunshine's Krispy and Keebler's Zesta. Low-sodium saltines as well as unsalted-top versions are commonly available. Whole grain saltines can also be found."
(Though Wikipedia claims it needs more citations or something. Looks right to me though.)
ETA: Having read the other comments, I just wanna add that paradoxically there exist low-sodium saltines. I guess the dry texture and plain flavor define them. The closest other thing I can think of are matzoh crackers, but I think those have NO salt (ick!), and of course are even flatter and even dryer. /ETA
Sorry you've been ill. I'm glad you're on the mend.
Best regards,
Jackie
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Thanks for all the extra info. Jackie - I think I have a pretty good idea of saltines now. And hopefully will stop looking at the word and picturing a salty sardine!
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