Bower wrote: ↑Sun Mar 05, 2023 4:20 pm Hours I have spent drooling over fancy cracker recipes.... too many. (at least four! )

Ryvita is a great cracker. I respect the old water crackers too. Very plain but perfectly baked and just ready to complement something tasty.
I can't stand the taste of palm oil, so most other crackers are one and done. Saltines have always been good simple fare.

Shredded wheat and shreddies were my two favorite cereals as a kid. With brown sugar and milk. Uh oh... nostalgia food again... I would eat that for supper if it was in the kitchen now!

Shredded wheat recipe.
Milk.
Toasted pecans.
Chopped dates.
Honey.

zeuspaul wrote: ↑Sun Mar 05, 2023 4:04 pm I stopped buying crackers when I discover mini shredded wheat. Healthier ingredients than found in crackers. No added oils, just whole wheat and they are usually a better buy.

What I dislike is that they have the consistency of fiberglass.

Dad used to put the giant sized shredded wheat in the oven with a little milk in the pan and butter on top. That’s my favorite way to eat shredded wheat. The wheat would soften in the milk, but get a little toasty on top with the butter.

My favorite cereal was rasin bran and cheerios.
Both with bananas and pecans.
Sugar Smacks was so bad they had to change the name to Honey Smacks and I think decreased the serving size.
Captain crunch was and is disgusting.
I liked fruit loops because of the bird.
Toucan Sam.

We were a Post Raisin Brand family, never Kellogg’s but I don’t know why. Do they even make Post Raisin Brand anymore? I never could eat cheerios and still can’t. I’d have to be really starving. I hate oats in general. Oatmeal might as well be concrete in my mouth the taste and consistency is about the same.

I haven’t eaten cold cereal with milk in decades and don’t plan anytime soon.

Ditto the cold cereal with milk - but I did actually have cookies and milk not long ago, and... it was surprisingly great.
There's no reason the second childhood should include blah cereal.
Mom would sometimes pour boiling water over the big shredded wheat and then strain it off. It was then softened, and hot under the milk and brown sugar.

karstopography wrote: ↑Sun Mar 05, 2023 6:55 pm We were a Post Raisin Brand family, never Kellogg’s but I don’t know why. Do they even make Post Raisin Brand anymore? I never could eat cheerios and still can’t. I’d have to be really starving. I hate oats in general. Oatmeal might as well be concrete in my mouth the taste and consistency is about the same.

I haven’t eaten cold cereal with milk in decades and don’t plan anytime soon.

Cooked instant oatmeal and a bit of...cranberry juice, walnuts, cinnamon, brown sugar, skim milk powder, and a pinch of salt, run through the Vitamix blender, until it no longer tastes nor feels like oatmeal.

Otherwise, I'd be like you.

Cap'n Crunch®for me!!

Meanwhile, the start of the year is flying by, and I didn't realize it's almost St Patrick's Day. I just scouted the corned beef, $7.99/lb for point cut, and $9.99/lb for flat cut. Right before that day, it should be under $2.00/lb. Cabbage might be at .29/lb, potatoes maybe 1.99 for 5 pounds. Carrots and boiling onions usually stay the same price. A traditional New England boiled dinner, to me, requires it all. Homemade rustic Irish Soda bread, not the cake flour store bought kind, and making a 4+ lb mint cheesecake with a chocolate flavored crust (not exactly traditional) will keep me busy.

And, I think it may be too late for me to go searching for my one beer a year. This year was going to be Dragon's Milk?, recommended by a member, here.

Soon, I'll have to revive the old "point cut or flat cut" thread.

Tormato wrote: ↑Sun Mar 05, 2023 12:39 pm

worth1 wrote: ↑Sun Mar 05, 2023 12:34 pm They had that stuff but with ground beef seemingly every day in the Marines I think for breakfast.

I believe every Marine knows what it was called.

Oh, it was familiar in the Army too. But ours was really good and it would hold you until lunch.

Tormato wrote: ↑Sun Mar 05, 2023 9:27 pm Meanwhile, the start of the year is flying by, and I didn't realize it's almost St Patrick's Day. I just scouted the corn beef, $7.99/lb for point cut, and $9.99/lb for flat cut. Right before that day, it should be under $2.00/lb. Cabbage might be at .29/lb, potatoes maybe 1.99 for 5 pounds. Carrots and boiling onions usually stay the same price. A traditional New England boiled dinner, to me, requires it all. Homemade rustic Irish Soda bread, not the cake flour store bought kind, and making a 4+ lb mint cheesecake with a chocolate flavored crust (not exactly traditional) will keep me busy.

And, I think it may be too late for me to go searching for my one beer a year. This year was going to be Dragon's Milk?, recommended by a member, here.

Soon, I'll have to revive the old "point cut or flat cut" thread.

https://perksbeerandbeverage.com/7-wine ... and-dishes

The link has beers (and wine) to pair with traditional New England dishes such as New England Boiled Dinner. The link suggests an Irish Red for NEBD. Pinot Noir or a Zinfandel for a wine. They pair stouts with New England Clam chowder and New England Shepherd’s Pie.

I had never heard of American Chop Suey until living in Massachusetts. The link has pairings for that one also.

Makes me want to go to Durgin’s Park in Boston, but I heard it closed after almost 200 years in operation. I get a craving for their Indian pudding once in a while. A bowl of clam chowder also sounds good.

The beer is mostly to add to the simmering pot.

American Chop Suey would likely go well with a bottom of the barrel beer, like Narragansett or Rolling Rock (if they're still made).

Volunteering at the local soup kitchen, prior to Covid, ACS would be on the menu 2 or 3 times a month.

We never added beer to boiled dinner, that's a new one on me.
Jiggs Dinner here would have a pease pudding as well. Maybe even a figgy pudding for a special day. Yellow split peas are boiled in a cloth bag to make the pudding. Figgy pudding is the same, but made of breadcrumbs, raisins etc.
Please show and tell your Irish Soda Bread, with recipe!

Irish Soda Bread is good. Irish brown bread is even better. I could eat my weight in Irish brown bread and butter. I don’t want to ever learn to make it, that’s all I would eat.

I had New England boiled dinner while up in Massachusetts, but never made it. What I had was good, but it was one of those things that having it infrequently scratched the itch.

karstopography wrote: ↑Mon Mar 06, 2023 8:04 pm Irish Soda Bread is good. Irish brown bread is even better. I could eat my weight in Irish brown bread and butter. I don’t want to ever learn to make it, that’s all I would eat.

I had New England boiled dinner while up in Massachusetts, but never made it. What I had was good, but it was one of those things that having it infrequently scratched the itch.

Many simply won't make it, for one reason.

I have one friend who asked his 90 year old dad to make it for him every year. He told me he doesn't want to stink up his own house. I find the smell almost heavenly.

Are you talking Boston Brown Bread, the kind made in a can?

Bower wrote: ↑Mon Mar 06, 2023 7:47 pm We never added beer to boiled dinner, that's a new one on me.
Jiggs Dinner here would have a pease pudding as well. Maybe even a figgy pudding for a special day. Yellow split peas are boiled in a cloth bag to make the pudding. Figgy pudding is the same, but made of breadcrumbs, raisins etc.
Please show and tell your Irish Soda Bread, with recipe!

Does it have to be 9 days old?

https://www.tasteofhome.com/article/irish-brown-bread/

@Tormato this, or something very much like it, is served all over Ireland, with plenty of delicious Irish butter. Definitely not from the can.

karstopography wrote: ↑Tue Mar 07, 2023 8:19 am https://www.tasteofhome.com/article/irish-brown-bread/

@Tormato this, or something very much like it, is served all over Ireland, with plenty of delicious Irish butter. Definitely not from the can.

It sounds good. Sort of a whole wheat quick bread.

If you like the taste of molasses, not black strap, get a can of B&M brown bread with raisins (since you said you liked raisin bran).

And, very important, read the instructions, or the bread isn't coming out of the can.

Tormato wrote: ↑Tue Mar 07, 2023 8:44 am If you like the taste of molasses, not black strap, get a can of B&M brown bread with raisins (since you said you liked raisin bran).

And, very important, read the instructions, or the bread isn't coming out of the can.

I’ve had the canned B&M brown bread warmed and served with butter. I liked it well enough. Seems like that was a pantry staple in Massachusetts. When in Rome…