I was never enthusiastic about rice crackers, but once
upon a time United had a club in the basement of the
San Francisco airport. The food was negligible, but
when Virgin Atlantic started flights between there and
Tokyo, both obvious Atlantic destinations, it
subcontracted lounge operations to United, and the
catering improved each day shortly before each Narita
departure. Among the snacks was a soy-mirin-glazed rice
cracker that I found incredibly moreish. A small amount
of taste reflection yielded the fact that these morsels
had been deep fried.

For a while we were buying at Wegmans a variety of rice crackers similar
to what you describe... one flavor was wasabi, and it was quite

The outside sticky-sweet-salty-umami outside
was fine, but the really irresistble part was
the assertive but gentle crunch of the inside.

moreish... one could somewhat lick the outer level of flavor, and then

Hah, the truth comes out. One might even lick off
the outside and replace them in the bowl, and some
unfortunate innocent in the future would be
treated to what was still an okay snack, if one
didn't let on what had happened. Recently I've
eaten some such that pretty clearly turned out to
have been touched by Portuguese water dog drool.
I didn't get up immediately and spit the stuff
out, to my credit and the possible benefit to my
immune system.

have a bit of it left in the cracker... they were crisp thin crackers...
I forget the brand name, and dunno if Wegmans still carries them... we
got out of the habit of buying them after a while... :)

It would be nice to be able to come back to
them at will, though.

---------- Recipe via Meal-Master (tm) v7.05

Title: Smackin Cracklin Cornbread
Categories: Breads
Servings: 8

2 c Self-rising corn meal 1 1/2 c Buttermilk
1 ts Sugar 1 tb Flour
1/4 ts Salt 2 ts Melted butter
1 1/2 c Crackers 1 1/2 c Cracklins

Mix all ingredients well. Form into two pones. Put additional shortening
or
drippings on top. Bake at 450 degrees for 20 minutes. You may use a
divided
iron skillet or cornstick pan. Actually, you can use a regular on skillet
if that's all you have. Source unknown

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