Triscuits Go Gourmet

August 4, 2008 at 1:01 am

Originally Posted by Cook Smarter (cooksmarter.net) on July 31, 2007.


When the Shredded Wheat Company of Niagara Falls, NY unveiled their new snack cracker, the Triscuit, they thought “baked by electricity” was innovative. Fast forward one hundred some odd years into the future and the Triscuit is now produced by snack magnate Nabisco and the little cracker that could, has.

For decades the Triscuit remained true to its origin, a thatched cracker of wheat. Then the low fat fad started in the early 90s. Nabisco put out a reduced fat version. In all reality they were already a low fat snack. Perhaps the new cracker was aimed at people who do not read the nutritional value on the side of packages. After all, many low fat dieters packed on the poundage by gorging themselves on “fat free” muffins, thinking that they were in the clear. Regardless, there were two Triscuits to choose from.

Now things have truly changed. There are currently eleven different Triscuits to peruse: original, reduced fat, wheat thin crisps, low sodium (no longer produced), and nine gourmet crackers: cheddar, fire roasted tomato, rosemary & olive oil, roasted garlic, garden herb, deli-style rye, and cracked pepper & olive oil.

All are quite good but two stand out from the rest, rosemary & olive oil and cracked pepper & olive oil. These two crackers are very impressive especially with a high quality cheese. In fact, you would be cheating yourself to eat a really good cheese on any other cracker, so give the new varieties of Triscuit a try.

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Stuart Reb Donald

Stuart is a celebrity chef and award winning food writer. Donald performs live cooking demonstrations and penned the cookbook Amigeauxs - Mexican/Creole Fusion Cuisine. He hosts two Internet cooking shows "Everyday Gourmet" and "Little Grill Big Flavor."

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