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Who says WASP food can't evolve? Organic Triscuits and pre-cut Cabot Extra Sharp Cheddar Cheese...
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Muffy Aldrich's SALT WATER NEW ENGLAND
Muffy Aldrich
Muffy Aldrich, Editor of Salt Water New England: The Thing Before Preppy, since 2010. And a 12th Generation New Englander.
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Perfection
ReplyDeleteSupper is served!
ReplyDeleteWhere are the old fashioneds?
ReplyDeleteOrganic? Hmph! Original Triscuits for me. I recently mistakenly purchased whole wheat Ritz crackers. Blech! Original Triscuits, original Ritz, and Cheez Whiz in a can. Dorm food you can eat your whole life.
ReplyDeleteIndeed!
DeleteOriginal Triscuits only and Cabot cheddar, but not pre-sliced might get too dried out. :)
ReplyDeleteI must agree, Original Ritz, Original Triscuits, and Cheez Whiz! Original perfection! Thank you!
ReplyDeleteYou know what's really good on Triscuits and cheddar? A small dollop of Major Grey's Mango Chutney. Exotic!
ReplyDeleteOriginal Triscuits, cheddar, dollop of chutney BROILED!
DeleteHello, Stephanie! Your comment is genius - tried it, loved it!
DeleteIs this saying the original Triscuits are not organic?
ReplyDeleteBranston pickle with cream cheese on a triscuit is a favorite at our house.
ReplyDeleteTriscuits have taken a backseat to local Firehook Bakery's Baked Crackers with Sea Salt. I'll never argue with Cabot but prefer their clothbound cheddar. New Englanders should search for Shelburne Farms cheddar, which is as close to the best UK-based cheddars (Montgomery's and Keens) as one can find in the US.
ReplyDeleteAgreed. Search for Shelburne Farm cheddar. It’s worth it. For something softer and more rich, there’s Woodcock Farm in Weston Vermont. Their sheep’s milk cheese isa winner. And, if you ever find Piave, you’ll never go back to Parmesan. Piave is “the world’s best table cheese.”
DeleteCream cheese slathered with A1 steak sauce and Triscuits.
ReplyDeleteCorn tortilla chips with queso -- with extra points if the dip includes avocado chunks, chopped jalapeño, anaheim or poblano peppers, and browned ground beef seasoned with chili powder, cumin and oregano. Texas Heaven.
ReplyDeleteIf God had meant for us to eat "pre-sliced" cheese then He wouldn't have given us charcuterie knives and opposable thumbs.
ReplyDeleteIt would be handy on a road trip, though. Stop at the market for the Triscuits and cheese and be off.
DeleteOriginal Triscuits and Tillamook (from Oregon) sharp cheddar is our choice in San Francisco.
ReplyDeleteDue to heart condition, I can't eat this kind of food too often. But this weekend I polished off a box of Organic Original Triscuits and pre-sliced Tillamook Sharp Cheddar Cheese: Oh, what a treat indeed!
DeleteAn accurate description of my evening meal, although substituting manchego for cheddar some evenings. Plus grapes or tangerines and one glass of cabernet.
ReplyDeleteThink l will stick with the cloth bound Cheshire cheese made from raw milk l buy at the farm it’s made at and Bath Oliver crackers
ReplyDeleteTriscuits and cheddar under the broiler and add a dollop of Hot Pepper Jam is delicious.
ReplyDeleteTriscuits, Wheat Thins, and Ritz are always in my cupboard.
The Trifecta!
DeleteI prefer Pepper Jack but I don't if that disqualifies it as preppy. ;)
ReplyDeleteI've been enjoying triscuits with Cathedral City Vintage White Cheddar. It's made in the UK but they have it at my local Food Lion.
ReplyDeleteCan one ever go wrong with the “original”?
ReplyDeleteDon't forget a Bloody Mary Pepperidge Farm Nassau
ReplyDeleteHaving lived on many coasts, I do love very sharp Tillamook or Cabot, but Harbison has my heart. I am sure it could rock a Triscuit, but a rustic baguette will suffice. I realize such amazing cheese deserves a superb wine pairing, but this guy defaults to Tanq and Dolin martinis, 3:1. If I am going left coast, Mt. Tam it is! All of this pomposity notwithstanding, a bunch of Triscuits and a can of squirty cheese, and I am there.
ReplyDeleteYes. 100% yes. Every evening. The WASPs I know are neither foodies nor connoisseurs of wine/whiskey/beer. Pass the half gallon of Dewar’s - and maybe a lemon to turn it into a sour.
ReplyDeleteYes !
DeleteYes!
DeleteOn 4/23, Dave mentions dorm food you can eat your whole life. For 4 years as an undergraduate, I ate Fig Newtons for breakfast. Every day. Then I worked for 2 years before returning to school to study law. During this hiatus, I ate ‘real breakfast food’ for breakfast. When I began law school, I returned to Fig Newtons for breakfast and haven’t missed a day since.
ReplyDeletePlus ca change, plus c’est la.meme chose.
My brother and I aren't WASPs, but we enjoy Triscuits and Extra Sharp White Cheddar Cheese.:)
ReplyDelete