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Time to settle the debate..

Natty Bumppo

5 year old buck +
I see all you knuckle heads focusing on the cracker ... that is like worrying about what baked potato you will have with your prime steak?

Each cracker has unique qualities and benefits for the appropriate topping ....
Crab dip
avocado dip
pickled herring
liver Pâté
smoked cheese
garlic sausage
brie cheese
peanut butter
braunschweiger
gravlox, cream cheese, and capers
etc, etc ....

And my favorite ...
raw or smoked oysters ....
If that's what you're serving I can see why you're the "camp bitch" in Wisconsin deer camp. :emoji_thumbsup:
 

Telemark

5 year old buck +
I see all you knuckle heads focusing on the cracker ... that is like worrying about what baked potato you will have with your prime steak?

Russet.
 

H20fwler

5 year old buck +
Summer sausage with jalapeño and as much cheese as they can put in it.
Smoked salmon
Sardines in mustard sauce
Prosciutto
Sharp white Vermont cheddar
Horseradish cheese spread
Aged sharp cheddar like 5-10 year
Aged blue cheese like Roquefort or similar
Aged gorgonzola
Bruschetta

Those are a few of my favorite things to put on a cracker....multi grain club or Breton sesame.
With a good bottle of white zinfandel or two.......Oh yah!


I envy you guys from up north that have the AWESOME cheese shops where you can buy the best of cheeses to snack on. We have some pretty good tail gate lunches when we are grouse hunting, I try and stock up some on smoked salmon and great sharp cheeses every time I go.
 

Tree Spud

5 year old buck +
Summer sausage with jalapeño and as much cheese as they can put in it.
Smoked salmon
Sardines in mustard sauce
Prosciutto
Sharp white Vermont cheddar
Horseradish cheese spread
Aged sharp cheddar like 5-10 year
Aged blue cheese like Roquefort or similar
Aged gorgonzola
Bruschetta

Those are a few of my favorite things to put on a cracker....multi grain club or Breton sesame.
With a good bottle of white zinfandel or two.......Oh yah!


I envy you guys from up north that have the AWESOME cheese shops where you can buy the best of cheeses to snack on. We have some pretty good tail gate lunches when we are grouse hunting, I try and stock up some on smoked salmon and great sharp cheeses every time I go.

If you like cheese, and came to Wisconsin ... you might never leave. Imagine going to a dairy farm where you can pull fresh cheese out of the bin before being made into blocks of cheese ...? They are so fresh that when you eat them they squeak...

Next phase ... imagine those cheese curds dipped in a beer batter and then deep fried ... :emoji_yum:
 

H20fwler

5 year old buck +
If you like cheese, and came to Wisconsin ... you might never leave. Imagine going to a dairy farm where you can pull fresh cheese out of the bin before being made into blocks of cheese ...? They are so fresh that when you eat them they squeak...

Next phase ... imagine those cheese curds dipped in a beer batter and then deep fried ... :emoji_yum:

Your preaching to the choir brother, IMO WI is the pinnacle of the cheese world!
I like it so much I get it overnight delivered a couple times a year.
 

davidhelmly

5 year old buck +
No comparison on crackers, Ritz is the only way to go!

I small amount of cheese in the deer sticks and like Bill said, a little jalapeno too.
 

bigbendmarine

5 year old buck +
Ok, forgive the poetry but time to "put this thread to bed!"

The winner is... neither the club nor the ritz, but instead the humble saltine cracker... just have to "southernize" it a bit.

Married to a Doc so I'll be the first to say these aren't going to win any health awards, but you like spicy foods these HAVE to be tried to be believed. You'd think putting saltines in a bag of oil would equal a soggy mess, but PROMISE that's not what happens. Crackers keep every bit of their crunchiness, and lots of folks don't even cook them in the oven like the shared recipe specifies instead simply letting them "marinate" overnight, draining out excess oil, and simply putting in a bowl from there. If do heat in the oven, promise you don't need to actually cook them nor heat them to crisp them.

Can't get much easier than this folks.


Another video of basically the same recipe.

 

goatman

5 year old buck +
Ritz cracker topped with deer sausage then a slice of baby swiss. Cheese in the sausage but not in the sticks. You WI guys tear me up. I have a friend who drives for DOT Foods that delivers cheese by the semi load from the south to WI to be cut and wrapped then labeled made in WI.
 

gwm

5 year old buck +
Ritz cracker topped with deer sausage then a slice of baby swiss. Cheese in the sausage but not in the sticks. You WI guys tear me up. I have a friend who drives for DOT Foods that delivers cheese by the semi load from the south to WI to be cut and wrapped then labeled made in WI.

LOL....the things you hear in 2020.


 

Bill

Administrator
The winner is... neither the club nor the ritz, but instead the humble saltine cracker... just have to "southernize" it a bit.

oh I’ll be trying these..
 

Bill

Administrator
Ok, forgive the poetry but time to "put this thread to bed!"

The winner is... neither the club nor the ritz, but instead the humble saltine cracker... just have to "southernize" it a bit.

Married to a Doc so I'll be the first to say these aren't going to win any health awards, but you like spicy foods these HAVE to be tried to be believed. You'd think putting saltines in a bag of oil would equal a soggy mess, but PROMISE that's not what happens. Crackers keep every bit of their crunchiness, and lots of folks don't even cook them in the oven like the shared recipe specifies instead simply letting them "marinate" overnight, draining out excess oil, and simply putting in a bowl from there. If do heat in the oven, promise you don't need to actually cook them nor heat them to crisp them.

Can't get much easier than this folks.


Another video of basically the same recipe.


So I have some soaking over night. I ate one fresh with out soaking. Yeah I’m going to like these!

AE549856-2C94-4050-A636-FF1F00C67670.jpeg
 

bigbendmarine

5 year old buck +
So I have some soaking over night. I ate one fresh with out soaking. Yeah I’m going to like these!
Bill, been a while since I've made my last batch but seems I tried comparing them immediately versus letting them soak and don't recall a trememous amount of difference. Jut remember ALL BEING GOOD! :emoji_relaxed:

Do know some folks play around with different salad seasoning packs such as subbing in italian for the ranch, etc. Just talking about them makes me eager to make another batch soon.

And one of those things you have to see to believe, but is crazy how they don't become even the least bit soggy despite BATHING in oil!

I put them in the list of foods I call "Dangerously good!" LOL!
 

Bill

Administrator
Bill, been a while since I've made my last batch but seems I tried comparing them immediately versus letting them soak and don't recall a trememous amount of difference. Jut remember ALL BEING GOOD! :emoji_relaxed:

Do know some folks play around with different salad seasoning packs such as subbing in italian for the ranch, etc. Just talking about them makes me eager to make another batch soon.

And one of those things you have to see to believe, but is crazy how they don't become even the least bit soggy despite BATHING in oil!

I put them in the list of foods I call "Dangerously good!" LOL!
The batch turned out good. I may have over done the crushed red pepper :emoji_astonished:
 

Pazdag

A good 3 year old buck
Stumbled upon this a little late, but now have to gather supplies this evening for cracker baking. WTH?! Have a buddy that grinds his own pepper dust (Think: Wow! That burns! Two days from now.) that seems like an appropriate add to the firecracker. Already wondering how wheat thins would fair in this concoction.

I grew up on Hi-Ho crackers, so Ritz it is. Venison summer sausage(no cheese added), pepper Jack cheese, and topped with pepper jelly. That said I wouldn’t think to buy anything, but Club crackers for smoked oysters on my annual Nodak pheasant hunt. I think I would be run out of camp.


Sent from my iPhone using Tapatalk
 

Native Hunter

5 year old buck +


Sometimes its so good that the crackers don't even matter
 

trampledbyturtles

5 year old buck +
I grew up on Hi-Ho crackers, so Ritz it is. Venison summer sausage(no cheese added), pepper Jack cheese, and topped with pepper jelly. That said I wouldn’t think to buy anything, but Club crackers for smoked oysters on my annual Nodak pheasant hunt. I think I would be run out of camp.


Sent from my iPhone using Tapatalk


Realized I had a jar of pepper jelly stached away so figured I give this shot.

Gotta say pretty dang good combo.
20201214_160728.jpg
 

Tree Spud

5 year old buck +
You WI guys tear me up. I have a friend who drives for DOT Foods that delivers cheese by the semi load from the south to WI to be cut and wrapped then labeled made in WI.

DOT Foods is a packager of food made by others. Most of their cheese products are processed cheese. I hope you don't think american cheese slices or spreadable cheese is real cheese :emoji_astonished:
 

bigbendmarine

5 year old buck +
The batch turned out good. I may have over done the crushed red pepper :emoji_astonished:
Bill, just made two batches for our office party (THANK GOD LIVE IN FLORIDA where thanks to a (R) Gov we can have such a thing!) and made one batch with regular pepper flakes, and one batch with the linked pepper flakes. Seriously MUCH bigger fan of the linked ones! They're not "I can't feel my face" hot but do have a nice, good steady burn to them.

https://www.amazon.com/Flatiron-Spice-Co-Pepper-Premium/dp/B075X2RFXM

On the "I can't feel my face" hot note, that's actually the name of one of their pepper flake mixes. Might have to order those as a Christmas gift for the Mrs. She's seriously got BEAST MODE GAME when it comes to handling hot foods!

https://www.amazon.com/Flatiron-Pepper-Co-Cant-Feel/dp/B07VLNRV24?ref_=ast_sto_dp
 
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