Jump to content

Recommended Posts

Posted

My favorite block of cheese is Parmesan but pepper jack is a very close second. For a sandwich or burger however....pepper jack for sure.

It's not technically a cracker but a Parmesan slice on top of those garlic pretzel chips....heaven.

 

I have a feeling Teef is going to say Cheez Wizz and Wendy's crackers.

  • Replies 113
  • Created
  • Last Reply

Top Posters In This Topic

Posted

I'm pretty basic I guess but mine is Triscuits, sharp cheddar, with red wine.

 

I'm not much of a wine guy so I usually go with a nice crisp wheat beer. Paulaner is my favorite but Konig is also great too.

Blue Moon and Shock Top are gross to me.....

Posted

 

I'm not much of a wine guy so I usually go with a nice crisp wheat beer. Paulaner is my favorite but Konig is also great too.

Blue Moon and Shock Top are gross to me.....

but how do you feel about triscuits?
Posted

Have you ever had a Chicken Biskit?

All the time Brutha! And double on New Year's with a big can of Easy Cheese!

 

Delish!

 

51RFHfzsiYL._SY400_.jpg

 

Oh... And in the Cheez-It vs. Cheese Nips battle... Hands down Sunshine has it over Kraft with the Cheez-It... Cheese Nips are nasty! Pure NASTY!

Posted

Oh... And in the Cheez-It vs. Cheese Nips battle... Hands down Sunshine has it over Kraft with the Cheez-It... Cheese Nips are nasty! Pure NASTY!

 

Buddy of mine introduced me to a very interesting recipe he has "perfected"

 

-Take one Tilapia fillet

 

-dredge in milk

 

-roll in Cheez-nip crumbs

 

-pan fry

 

-enjoy?

Posted

 

Triscuits are pretty awesome. I don't need cheese to enjoy a trisquit.

 

Have you ever had a Chicken Biskit?

yes. Yummy. And Cheez-Its are awesome. The toasty kind especially. Not a Cheese Nip fan.
Posted

 

I'm not much of a wine guy so I usually go with a nice crisp wheat beer. Paulaner is my favorite but Konig is also great too.

Blue Moon and Shock Top are gross to me.....

Try Zima, you won't be disappointed.

Posted

Take a half pound chunk of extra sharp provolone, stick it in the back of your fridge for a year or longer. It should almost crumble when you cut it. Get a stick of margherita pepperoni. Equal chunks provolone and pepperoni on a ritz or some other unobtrusive cracker. This ain't about the cracker.

 

Also, chunky peanut butter sandwiched between two stoned wheat thin crackers with a big glass of milk.

Posted

Take a half pound chunk of extra sharp provolone, stick it in the back of your fridge for a year or longer. It should almost crumble when you cut it. Get a stick of margherita pepperoni. Equal chunks provolone and pepperoni on a ritz or some other unobtrusive cracker. This ain't about the cracker.

 

Can't disagree with any of this. I would like to add a point about letting your cheese warm and breathe before enjoying for full palatal effect. :thumbsup:

×
×
  • Create New...