A triscuit is an easy snack to forget. It’s usually sitting idly underneath a small cut of cheese or getting spread over with a fancy party dip. It has never been a snack in of itself for me. What about you? I’d be better off doing research before making comments about how boring triscuits were intended to be, unchanged for centuries maybe. It doesn’t matter anymore. It doesn’t matter because these three new tastes are making me happy. Nabisco must have bought a new olive squeezer because all three of the triscuit flavors are made with olive oil. Allow me to share with you my psychic prediction of your next wheat cracker purchase. You will enjoy one of the following:

Triscuit Cracked Pepper and Olive Oil
Triscuit Rosemary and Olive Oil
Triscuit Fire Roasted Tomato

The Fire Roasted version has a little too much flavor where it overwhelms and can taste a little cheap after a couple of them. I think you can counter that with the right topping though and fundamentally, the flavor is good. I truly can’t decide between the Rosemary or the Cracked pepper flavor as to which is my favorite. Just be careful though. Too much wheat can, you know, slow the intestines down.

I have been wanting to post my modified recipe for quesadillas where vinegar is one of my key ingredients for flavor. However, running across a site highlighting so many uses of vinegar, I knew I should share it.

From ODYB.net:

62 Little known uses for Vinegar

Update: I was a little reluctant to post this article initially because it’s far from a snack. However, I think it’s important because the more we understand ingredients, chemistry and alternative experimentation, we can create better snacks for ourselves. And reinforcing this is an article I just found from Boing Boing on a vinegar book review.

I have a high regard for Boing Boing and all the fantastic, bizarre and exceedingly interesting things I’ve been exposed to because of the authors and contributors of that site.