Soda Crackers?



S

Sheryl Rosen

Guest
Where I used to live, about 3-4 miles across town, the nearest supermarket was the same one where I
had shopped my entire life, in the largely white town where I grew up. When I moved out of my family
home, I moved just over the city line, about 2 miles from the family home. The city is much more
diverse than the town where I grew up.

That supermarket had one aisle of Latino products, largely Goya brand. I always saw something called
"Export Soda Crackers", packaged in a metal canister. They were Keebler brand. I never bought them,
though I liked the canister.

Where I shop now, the neighborhood is much more diverse and there are Latino products all over the
market, things I never saw in the suburbs! Today, I was shopping, and I saw a metal canister of
Nabisco Premium Soda Crackers. The tin was imprinted in English on one side, Spanish on the other.
The accent color was light teal, which is the same as the kind of Premium Saltines I buy, that's the
color for their saltines with unsalted tops. I prefer those. Their salted top saltines have a light
blue accent color.

I loved the canister! It was $4 for 6 sleeves of SODA CRACKERS.

Which begs the question: What exactly are soda crackers? And how do they differ from saltines?
 
"Sheryl Rosen" <[email protected]> wrote in message
news:BC389849.4482E%[email protected]...
> Where I used to live, about 3-4 miles across town, the nearest supermarket was the same one where
> I had shopped my entire life, in the largely white town where I grew up. When I moved out of my
> family home, I moved just
over
> the city line, about 2 miles from the family home. The city is much more diverse than the town
> where I grew up.
>
> That supermarket had one aisle of Latino products, largely Goya brand. I always saw something
> called "Export Soda Crackers", packaged in a metal canister. They were Keebler brand. I never
> bought them, though I liked the canister.
>
> Where I shop now, the neighborhood is much more diverse and there are
Latino
> products all over the market, things I never saw in the suburbs! Today, I was shopping, and I saw
> a metal canister of Nabisco Premium Soda Crackers.

I like the canisters too. My husband says when he was a kid in PR, they used the large ones to sit
on. I like the Yeya butter crackers best, they come in a plastic bag. Mmm
 
On Sun, 25 Jan 2004 02:49:23 GMT, Sheryl Rosen
<[email protected]> wrote:

>Where I shop now, the neighborhood is much more diverse and there are Latino products all over the
>market, things I never saw in the suburbs! Today, I was shopping, and I saw a metal canister of
>Nabisco Premium Soda Crackers. The tin was imprinted in English on one side, Spanish on the other.
>The accent color was light teal, which is the same as the kind of Premium Saltines I buy, that's
>the color for their saltines with unsalted tops. I prefer those. Their salted top saltines have a
>light blue accent color.
>
>I loved the canister! It was $4 for 6 sleeves of SODA CRACKERS.

Hey, is this a tin canister? The same length as the regular saltine sleeves so you could refill?
Lemme know please. e-mail is fine :)

Denise, Brian & Wyatt (May 31, 02)

How much Healthy Choice ice cream can I eat before it's no longer a healthy choice?
 
Sheryl Rosen wrote:

> Which begs the question: What exactly are soda crackers?

A name first used in N. America, from the mid-18th century onwards, for a plain, unsweetened, dry,
hard, bread product; thus corresponding to part of the domain covered by the wider English term
"biscuit." When crackers are broken into pieces they make a cracking noise, which accounts for the
name. Crackers may be leavened or unleavened. Those of the former sort were formerly baked by a
particular method which called for a dough leavened with bicarbonate of soda (hence the term "soda
cracker") and left to stand until pockets of carbon dioxide formed in the mixture. When biscuits of
this dough were placed in a very hot oven they rose quickly, giving the characteristic texture.
Unleavened crackers may be made from flour and water only (as are matzos) or with the addition of a
little salt. Some examples of this sort are the small oyster crackers, used on top of seafood
chowders, and the crackers know as ship's biscuit... The cracker barrel was an institution in
American general stores and groceries which sold crackers loose in bulk. The term was first used in
print in the 1870s..." ---The Oxford Companion to Food, Alan Davidson [Oxford University
Press:Oxford] 1999 (p. 222)

> And how do they differ from saltines?

"In certain areas of the midwest there was a strong preference for a cracker called "Premium Flake"
or "Saltina," which replaced Uneeda in popularity. The Premium Saltine, a soda cracker, had long
been a favorite in certain areas of the midwest, particularly in the Missouri area where it was
invented. It had won prizes as far back as 1876. [Thomas L.] Green was jealous for his favorite soda
cracker, Uneeda Biscuit, and kept the Premium Saltine confined to its home ground. However, in the
twenties the Saltine began to be manufactured and distributed in factories throughout the country
and was soon in wide demand. The popularity of the Saltine was increased many times over in the
years ahead." ------Out of the Cracker Barrel: From Animal Crackers to ZuZu's, William Cahn [Simon &
Schuster: New York] 1969 (p. 198)

Quoted from: http://www.gti.net/mocolib1/kid/foodcookies.html
 
On Sun, 25 Jan 2004 02:49:23 GMT, Sheryl Rosen
<[email protected]> wrote:

>Where I used to live, about 3-4 miles across town, the nearest supermarket was the same one where I
>had shopped my entire life, in the largely white town where I grew up. When I moved out of my
>family home, I moved just over the city line, about 2 miles from the family home. The city is much
>more diverse than the town where I grew up.
>
>That supermarket had one aisle of Latino products, largely Goya brand. I always saw something
>called "Export Soda Crackers", packaged in a metal canister. They were Keebler brand. I never
>bought them, though I liked the canister.

Initially the cannisters are handy. Until you put several of them to use and wonder what to do with
the accumulating extras... There is a limit to how many nifty cannisters one can use. The crackers
are delicious though and the larger quanitity is helpful when making batches of your toffee
chocolate candy :>

Sue(tm) Lead me not into temptation... I can find it myself!
 
in article [email protected], Mark Thorson at [email protected]
wrote on 1/25/04 3:11 AM:

> Sheryl Rosen wrote:

>
>> And how do they differ from saltines?
>
> "In certain areas of the midwest there was a strong preference for a cracker called "Premium
> Flake" or "Saltina," which replaced Uneeda in popularity. The Premium Saltine, a soda cracker, had
> long been a favorite in certain areas of the midwest, particularly in the Missouri area where it
> was invented.

Thanks for the info, Mark. So....they are one and the same then? Saltines are Soda Crackers?

Why are there no anglo brands of "Soda Crackers", only "saltines"? (Or anglo brands marketed to
latino customers, as in the case of Keebler Export Soda Crackers and the canister of Premium I
noticed yesterday?)

Is it just a naming thing?
 
Toffee Chocolate Candy??? Tell me more, please?

--
Helen

Thanks be unto God for His wonderful gift: Jesus Christ, the only begotten Son of God is the object
of our faith; the only faith that saves is faith in Him

<>< ><> www.peagramfamily.com http://www.mompeagram.homestead.com/

http://www.mompeagram.homestead.com/MY_WEIGHT_WATCHERS.html

http://www.mompeagram.homestead.com/RECIPES.html

225/188.4/145

"Curly Sue" <[email protected]> wrote in message news:4013e235.8368590@news-
server.nyc.rr.com...
> On Sun, 25 Jan 2004 02:49:23 GMT, Sheryl Rosen <[email protected]> wrote:
>
> >Where I used to live, about 3-4 miles across town, the nearest
supermarket
> >was the same one where I had shopped my entire life, in the largely white town where I grew up.
> >When I moved out of my family home, I moved just
over
> >the city line, about 2 miles from the family home. The city is much more diverse than the town
> >where I grew up.
> >
> >That supermarket had one aisle of Latino products, largely Goya brand. I always saw something
> >called "Export Soda Crackers", packaged in a metal canister. They were Keebler brand. I never
> >bought them, though I liked
the
> >canister.
>
> Initially the cannisters are handy. Until you put several of them to use and wonder what to do
> with the accumulating extras... There is a limit to how many nifty cannisters one can use. The
> crackers are delicious though and the larger quanitity is helpful when making batches of your
> toffee chocolate candy :>
>
> Sue(tm) Lead me not into temptation... I can find it myself!
 
On Sun, 25 Jan 2004 15:41:12 GMT, Sheryl Rosen
<[email protected]> wrote:

>in article [email protected], Mark Thorson at [email protected] wrote on 1/25/04 3:11 AM:
>
>> Sheryl Rosen wrote:
>
>>
>>> And how do they differ from saltines?
>>
>> "In certain areas of the midwest there was a strong preference for a cracker called "Premium
>> Flake" or "Saltina," which replaced Uneeda in popularity. The Premium Saltine, a soda cracker,
>> had long been a favorite in certain areas of the midwest, particularly in the Missouri area where
>> it was invented.
>
>Thanks for the info, Mark. So....they are one and the same then? Saltines are Soda Crackers?

Saltines are a type of soda cracker.

Sue(tm) Lead me not into temptation... I can find it myself!
 
in article [email protected], THEMOM1 at
[email protected] wrote on 1/25/04 11:20 AM:

> Toffee Chocolate Candy??? Tell me more, please?

Copied from a post I made on Dec 18, 2002:
---
Was at a friend's for a holiday party last weekend and one of her neighbors sent regrets and a tray
of the most awesome treats....she called it "Bark" and that was all we knew about it, except that it
was delicious!

It was caramelly, chocolatey and crispy, with a layer of nuts on top. Addictive!!!!

My friend asked her neighbor what the base was...turned out to be saltines.

So I did a google search on " recipe caramel saltines chocolate" and it sent me to Mimi Heller's
site, where I found this recipe. It looks exactly like what we enjoyed.

It's very simple...and different! And really delicious! I'm adding it to my repertoire this year.

---
Toffee Bark (made from saltines)

posted by Sue Freeman 09-21-98 10:05 PM

Toffee Bark

Line a jelly roll pan with foil and spray with nonstick spray. Line the pan with saltine crackers
until covered. Don't break up the crackers.

Bring to a boil 1 cup butter and 1 cup brown sugar and boil for 3 minutes to caramelize and brown.
Stir often while this is boiling.

Pour over the saltine crackers and bake for 3 minutes in a 350 degree oven. Top with 1 large bag of
melted chocolate chips and spread out evenly. Refrigerate for 1 hour and then break apart.

You can add toasted almonds to this after adding the chocolate.
----

Here is another variation on the same thing:

"Milk Chocolate Caramel Crunch "
------------------------------------------------------------------------
"Milk Chocolate Caramel Crunch "

12 Oz. Package Milk Chocolate Chips (Not SemiSweet) 2 Sticks Butter 1 Cup dark brown sugar
1/2 Cups finely chopped nuts 40 unsalted saltines Heat oven to 325, cover a square cookie sheet with
one layer of saltines, edge to edge. Heat the butter and brown sugar to a boil for 3 minutes. Pour
this evenly over the crackers on the cookie sheet (No need to grease the sheet.) Bake at 325 for
approximately 5 minutes, then sprinkle the chocolate chips over this mix. Put back in overn until
soft (2 to 3 minutes). Take out and spread chips with a knife evenly over crackers, taking care
not to disturb flat layer of crackers. Sprinkle with chopped nuts evenly. Let cool and break up
like peanut brittle...Addicting!!!

Grandee tells us, "Someone told me they used salted crackers by accident and it was delicious. Also,
I don't know why you couldn't use semi-sweet chips. I was also told not to be concerned when the
crackers were bubbling away in the oven, just be careful not to get burned by the hot sugar."

---
 
Sheryl Rosen wrote:

> Was at a friend's for a holiday party last weekend and one of her neighbors sent regrets and a
> tray of the most awesome treats....she called it "Bark" and that was all we knew about it, except
> that it was delicious!
>
> It was caramelly, chocolatey and crispy, with a layer of nuts on top. Addictive!!!!
>
> My friend asked her neighbor what the base was...turned out to be saltines.

You know what? I think I saw Paula Deen make that once. Struck me as odd, but I bet they are good.

nancy
 
On Sun, 25 Jan 2004 12:23:21 -0500, Nancy Young
<[email protected]> wrote:

>Sheryl Rosen wrote:
>
>> Was at a friend's for a holiday party last weekend and one of her
neighbors
>> sent regrets and a tray of the most awesome treats....she called it
"Bark"
>> and that was all we knew about it, except that it was delicious!
>>
>> It was caramelly, chocolatey and crispy, with a layer of nuts on
top.
>> Addictive!!!!
>>
>> My friend asked her neighbor what the base was...turned out to be
saltines.
>
>You know what? I think I saw Paula Deen make that once. Struck me as odd, but I bet they are good.
>
>nancy

They are delicious with the salt and the sweet. Very crispy which is wonderful. It has been over 10
years since I made them but they will now <g> be near the top of my list since my new range is
coming tomorrow. Yahoo! Have been without an oven since September and the list of what I want So
Much is growing. Cornbread, homemade oatmeal raisin cookies, stouffers spinach souffle... aloha,
Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff
 
smithfarms pure kona wrote:
>
> On Sun, 25 Jan 2004 12:23:21 -0500, Nancy Young

> >You know what? I think I saw Paula Deen make that once. Struck me as odd, but I bet they
> >are good.

> They are delicious with the salt and the sweet. Very crispy which is wonderful. It has been over
> 10 years since I made them but they will now <g> be near the top of my list since my new range
> is coming tomorrow. Yahoo! Have been without an oven since September and the list of what I want
> So Much is growing. Cornbread, homemade oatmeal raisin cookies, stouffers spinach souffle...
> aloha, Thunder

Oh, man! I feel for you! I went through the same thing once, my oven broke. Well, was it old, and
cost a fortune to fix. Couldn't replace it because the hell hole ... I mean, kitchen, was homemade
out of plywood by someone who had no business making kitchens, and the oven would have to be a
precise size that was no longer available.

Well, it got to the point where I was actually *craving* roast chicken. In retrospect I should have
gotten a roaster thing, but I didn't know they existed. Congratulations on the new oven. I know I
baked food for weeks when I got the new kitchen with an actual oven. (laugh)

nancy
 
Curly Sue wrote:

> On Sun, 25 Jan 2004 15:41:12 GMT, Sheryl Rosen <[email protected]> wrote:
> >
> >Thanks for the info, Mark. So....they are one and the same then? Saltines are Soda Crackers?
>
> Saltines are a type of soda cracker.

Saltines are a brand of soda cracker, and one example of a popular type of soda cracker. Hmmph! :)
 
"Sheryl Rosen" <[email protected]> wrote in message
news:BC394D2F.448DA%[email protected]...
> in article [email protected], Mark Thorson at [email protected] wrote on 1/25/04 3:11 AM:
>
> > Sheryl Rosen wrote:
>
> >
> >> And how do they differ from saltines?
> >
> > "In certain areas of the midwest there was a strong preference for a cracker called "Premium
> > Flake" or "Saltina," which replaced Uneeda in popularity. The Premium Saltine, a soda cracker,
> > had long been a favorite in certain areas of the midwest, particularly in the Missouri area
> > where it was invented.
>
> Thanks for the info, Mark. So....they are one and the same then? Saltines are Soda Crackers?
>
> Why are there no anglo brands of "Soda Crackers", only "saltines"? (Or anglo brands marketed to
> latino customers, as in the case of Keebler Export Soda Crackers and the canister of Premium I
> noticed yesterday?)
>
> Is it just a naming thing?
>
Yeah
 
On Mon, 26 Jan 2004 09:09:38 -0700, "Nina" <[email protected]>
wrote:

>
>"Sheryl Rosen" <[email protected]> wrote in message
>news:BC394D2F.448DA%[email protected]...
>> in article [email protected], Mark Thorson at
[email protected]
>> wrote on 1/25/04 3:11 AM:
>>
>> > Sheryl Rosen wrote:
>>
>> >
>> >> And how do they differ from saltines?
>> >
>> > "In certain areas of the midwest there was a strong preference for a cracker called "Premium
>> > Flake" or "Saltina," which replaced Uneeda in popularity. The Premium Saltine, a soda cracker,
>> > had long been a favorite in certain areas of the midwest, particularly in the Missouri area
>> > where it was invented.
>>
>> Thanks for the info, Mark. So....they are one and the same then? Saltines are Soda Crackers?
>>
>> Why are there no anglo brands of "Soda Crackers", only "saltines"? (Or anglo brands marketed to
>> latino customers, as in the case of
Keebler
>> Export Soda Crackers and the canister of Premium I noticed
yesterday?)
>>
>> Is it just a naming thing?
>>
>Yeah
>
Soda crackers are popular in Hawaii. I buy them at least once a month:)Somehow I connect them to the
ocean. Taken on boat trips etc. Saltines, to me, are thinner and have more salt of course. We also
eat a cracker called Saloon Pilots which I believe are similar to hard tack which is another cracker
that must be connected to the ocean. Saloon Pilots are so crunchy that you could keep them all day
out on the water and they would still be a very crunchy slightly sweet large round cracker.

aloha, Thunder http://www.smithfarms.com Farmers & Sellers of 100% Kona Coffee & other Great Stuff
 
On Mon, 26 Jan 2004 19:44:58 GMT, smithfarms pure kona
<[email protected]> wrote:

>Soda crackers are popular in Hawaii. I buy them at least once a month:)Somehow I connect them to
>the ocean.

Well, the little round ones are called 'oyster crackers.' :)

>We also eat a cracker called Saloon Pilots which I believe are similar to hard tack which is
>another cracker that must be connected to the ocean. Saloon Pilots are so crunchy that you could
>keep them all day out on the water and they would still be a very crunchy slightly sweet large
>round cracker.

Nabisco discontinued Pilot Crackers (rectangular) in 1996, but brought them back after a
campaign started by people on a Maine island who traditionally used them in cooking,
particularly clam chowder.
 
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