Skip to main content

Homemade Saltine Crackers for #FoodNFlix


Food‘nFlixFor this month's Food'N'Flixwe watched, or rewatched as the case may be, The Terminal. Evelynne, at Cheap Ethnic Eatz, is our hostess this month. Click to see Evelynne's invitation.

This post contains an affiliate link for the DVD at the bottom.

This is a movie - like last month's selection - that I haven't seen in many, many years.

On the Screen...
This is the story of Viktor Navorski (played by Tom Hanks), a traveler from Krakozhia, who lands in New York and finds himself stranded in the airport terminal. While he was en route, his country went to war and the government was overthrown. The result: Krakozhia no longer exists and, as a man without a country, Navorski's travel visa has been canceled. He can't leave the airport because he has no official documents; he can't be deported because he has no official documents. Talk about a double-edged sword. So, he's stuck. That's all of the story I'll spoil. But I will say that Stanley Tucci who plays senior airport security officer Frank Dixon was phenomenal. And the Viktor-Frank conflict is the backbone of this story.

On the Plate...
Viktor has some food vouchers to begin. He, then, figures out that he can get money for returning the luggage carts and uses them to buy burgers. The food-cart driver befriends him and trades real meals for information on a girl who works in the immigration office at the airport. 

terminal the scene 500x281 The Terminal for Food ‘n Flix
I considered making cannoli, but decided that I wanted to try my hand at homemade crackers. Besides, we never did see the cannoli! So, homemade saltines it was; I did not, however, squeeze ketchup and mustard in between them as Viktor did on many, many occasions. Yuck. But my crackers were good.


Ingredients 
  • 1 C flour
  • 2 T melted butter
  • 4 to 8 T water
  • 1/2 t salt

Procedure
Preheat oven to 400 degrees F.

In a large mixing bowl, place the flour. Drizzle with melted butter and sprinkle with salt. Mix in 1 T of water at a time, kneading until the dough pulls away from the sides of the bowl and isn't too sticky. My dough took about 6 T of water.

Roll the dough out on parchment paper. Slice into crackers, whatever size and shape you want. I did squares and pricked hearts into the dough.

Bake for 15 minutes until lightly golden brown. Turn off the oven and leave crackers to crisp in the oven for 20 minutes. Remove to a wire rack and let cool completely.

That's all for now. Check back to see what we're watching and cooking next month.

Comments

  1. Thank you for joining and I was so tempted to make the homemade crackers too, love your saltine crackers.

    ReplyDelete
  2. Great choice....I knew someone would do crackers.

    ReplyDelete
  3. G'day Great choice and was hoping someone would do crackers too!
    Congrats on completing this month's Food 'n Flix challenge too!
    Cheers! Joanne @What's On The List

    ReplyDelete
  4. Yes, I hope I never have to live on straight ketchup, but in would take a stash of these crackers!

    ReplyDelete
  5. OK, I want your homemade crackers to dip in my ketchup soup now! I think they would definitely elevate it! ;-)

    ReplyDelete
  6. Your homemade saltines look amazing! Love the inspiration!

    ReplyDelete

Post a Comment

Popular posts from this blog

Quick Pickled Red Onions and Radishes

If you've been reading my blog for even a short amount of time, you probably know how much I love to pickle things. I was just telling a friend you can pickle - with vinegar - or you can ferment - with salt - for similar delicious effect. The latter has digestive benefits and I love to do that, but when I need that pop of sour flavor quickly, I whip up quick pickles that are ready in as little as a day or two. I've Pickled Blueberries , Pickled Asparagus , Pickled Cranberries , Pickled Pumpkin , and even Pickled Chard Stems ! This I did last night for an upcoming recipe challenge that requires I include radishes. Ummmm...of course I'm pickling them! Ingredients  makes 1 quart jar radishes, trimmed and sliced organic red onions, peeled and thinly sliced (I used a mandolin slicer) 3/4 C vinegar (I used white distilled vinegar) 3/4 C water 3 T organic granulated sugar 1 T salt (I used some grey sea salt) 6 to 8 grinds of black pepper Proce

Hot Chocolate Agasajo-Style {Spice It Up!}

photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an

Jamaican Stew Peas #EattheWorld

  Here we are at November #EattheWorld event. What a year this has been! This challenge has been one that gave us some excuse for virtual travel as we've been sheltered-in-place with the coronavirus epidemic for most of 2020. So, we've been able to read about different parts of the world and create a dinner, or at least a dish, with that cuisine. This Eat the World project is spearheaded by Evelyne of  CulturEatz . Read more about  her challenge . This month, Evelyne had us heading to somewhere tropical: Jamaica. I have actually been to Jamaica, but it was almost thirty years ago...and it was just a jumping off point for the rest of our Caribbean exploration. I don't remember eating anything at all! Pandemonium Noshery: Pumpkin Rice   Culinary Adventures with Camilla: Jamaican Stew Peas  Amy’s Cooking Adventures: Jamaican Chicken & Pumpkin Soup   Palatable Pastime: Jamaican Jerk Chicken Burger   Sneha’s Recipe: Jamaican Saucy Jerk Chicken Wings With Homemade Jerk Seas