Whoa. This just blew my mind. I grew up in …

Comment on Homemade Cheez-It Crackers by sweeter salt.

Whoa. This just blew my mind. I grew up in a cheezits obsessed house (to the point where we couldn’t even say the word “cheezit” because even the dog would get over excited). I’m going to have to make these asap.

Laura

Recent Comments by sweeter salt

Indonesian Lamb Rendang
As I was eating some of my lamb leftovers this afternoon I was wishing I could try this! Looks delicious.


Clayton’s Cafe Famous Chicken Salad Copycat (Mock Sous Vide Method)
i too am obsessed with clayton’s chicken salad. adding this to the “to-make” list. Also, CONGRATS!


Oven Risotto with Sausage and Peppers
I’m currently in the “I love crockpots and easy oven casseroles!” time of my life, despite the fact that I am not a soccer mom, so this is right up my alley. Looks delicious.


Lobster Roll Recipe
The fact that you made split top buns is perhaps the most intense thing I have ever heard of. Impressive.

Also, I am a total lobster roll purist, but I have to say, I kind like when the mayo is smeared on the bun. It’s sort of a nice contrast (cold/firm -> creamy). I haven’t experienced the “blob it on top” technique, but that just sounds visually kinda gross. In my heart of hearts I am a “mix it in” person.

Good work!

Laura


Jamaican Beef Patties
My b – Golden Krust. The K is important.


Malcolm Bedell is co-author of the critically acclaimed "Eating in Maine: At Home, On the Town, and On the Road," as well as the junk food blog "Spork & Barrel," and "Brocavore," a blog about food trucks and street food culture. His contributions include Serious Eats, Down East, Eat Rockland, L.A. Weekly, The Guardian, and The Huffington Post and his food truck, "'Wich, Please," was named "Hottest Restaurant in Maine" for 2015 by Eater. Finally, he finds it very silly to be trying to write this in the third person.