crackers....I guess not so good

tjv

typically have soup couple times a week for lunch, but never really knew if the 3 or 4 packs of crackers are good or bad. So, lunch today at the computer and decided to look up nabisco premium crackers. see link. I guess not so good...for you, dang it.

I checked some of other crackers....double dang it!

T

http://caloriecount.about.com/calories-nabisco-original-premium-saltine-crackers-i18620

FlaPoolman

C+ is still a passing grade :P

FSUScotsman

If I quit eating everything that was bad for me....

"They" are coming after everything....

http://blogs.riverfronttimes.com/dailyrft/2009/07/cancer_project_has_a_message_for_all-star_game_fans_at_busch_stadium_dont_eat_hot_dogs.php

vidalia1

Tom,

You know the rule:

if you like it and it taste good it is not good for you... :(

Little Steven

Tom,

I would delete that site from my puter.

Steve

gdenby

Actually, the crackers are probably not as bad as most commercial soups, sodium-wise. If you just like to add the crunch of the crackers, and sop up some of the liquid, get some oyster crackers, which usually have minimal salt.

I don't have a dietary problem w. sodium (yet) but I've started looking at the sodium content in pre-made soups, broths, and even tomato sauce. "Low sodium" usually means a serving gives maybe 25% recommended daily dose. Regular, up to maybe 38%.

So I try to make most of my own. It amazes me how cheap and good I can make with vegetable scraps and chicken carcasses and a pressure cooker.

Jersey Doug

It's surprising how little salt it takes to season food once we stopped eating most processed foods. It's also surprising how flat and tasteless food still is when we forget to add the salt altogether.

Mainegg

you can try homemade this was passed on to me by someone on the forum.
I really like this one from Fine Cooking. They're like those rectangular seeded flatbreads you can sometimes find in the cheese/deli section.

Seeded Crackers

The dough can be refrigerated for two days or frozen for up to a month, and then thawed for two hours at room temperature.

For the Topping:

1 tablespoon sesame seeds
2 teaspoons poppy seeds
2 teaspoons fennel or caraway seeds
3/4 teaspoon kosher salt

For the Dough:

6 ounces unbleached all-purpose flour -- more for rolling; (1-1/2 cups) (6-3/4)
2 ounces whole-wheat flour -- (scant 1/2 cup)
1 teaspoon table salt
3 tablespoons extra-virgin olive oil

1. Position a rack in the lower third of the oven and heat the oven to 450°F.

2. Make the topping:

3. In a small bowl, stir the sesame seeds, poppy seeds, and fennel or caraway seeds. Fill another small bowl with water and set it aside along with a pastry brush and the kosher salt.

4. Make the dough:

5. In a large bowl, whisk the all-purpose flour, whole-wheat flour, and table salt. Add the olive oil and 1/2 cup water to the flour; stir with a rubber spatula until it collects into a soft, crumbly ball of dough. Use the spatula or your hands to press the dough against the sides of the bowl to gather all the stray flour.

6. Set the dough on a lightly floured work surface and portion it into thirds. Pat each portion into a square. Set two squares aside and cover with a clean towel. Roll the remaining dough into a rectangle about 1/16 inch thick and 7 or 8 inches wide by 14 or 15 inches long. Whenever you feel resistance, lift up one edge of the dough and sprinkle more flour underneath before you continue rolling.

7. With a pastry brush, brush the dough lightly with water and sprinkle about a third of the seed mix evenly over the surface. Sprinkle with 1/4 tsp. of the kosher salt. With a dough scraper, pizza cutter, ravioli cutter, or sharp knife, cut the dough in half lengthwise and then cut across to make rectangles roughly 2 by 4 inches. Don’t bother trimming the edges; rustic edges add character.

8. Transfer to an unlined baking sheet. Bake until nicely browned, about 10 minutes. Let cool on a wire rack.

9. While each batch is baking, clean your work surface as needed and repeat the rolling and cutting with the remaining portions of dough. Store the cooled crackers in a zip-top plastic bag. They’ll keep for up to a week.

Servings: 40

Source: finecooking.com
Web Page: http://www.taunton.com/finecooking/recipes/seeded-crackers.aspx?nterms=52404&ac=fp

fishlessman

somehow i dont believe that a cracker would nutrinionally damage my sausage soup

DAC2

Never seen Scarecrow Ale before. I'l be on the lookout now!!

DAC2

Never seen Scarecrow Ale before. I'l be on the lookout now!!