Anonymous wrote:

Anonymous wrote:I opened this thread while eating Ritz crackers with peanut butter on top. Sooooo good. If I had banana slices to add on top then I'd really be in heaven!

Ha! I went and got Ritz and cheese when I was on page 3, and came back.

PP here, I am following up with some Trader Joe's Green Goddess Gouda cheese for the final 1/3 sleeve of Ritz. Actually I think they might be the TJs "Ritz" crackers so not sure where they fit on the cracker class scale.

I can't tell if this is real or not because I've seen plenty of ritz crackers in old money East Coast houses, including Connecticut. It's never occurred to me that ritz would be considered "low" class?

Maybe pretentious new money yuppies/bobos might gasp at ritz because it's not artisanal imported crackers, but the old school bluebloods are not going to be sniffing at ritz crackers by any stretch of the imagination.

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes Ritz and Club crackers are low class, but disagree about Triscuits. Those aren’t. Triscuits are suitable for just about any cheese or topping of any class. Carr’s crackers are gross and taste like stale communion wafers.

Triscuits are super low class and look like dog biscuits. Truscuuts arevwhat boomer consider the healthy cracker.

No they are the most deliciously salty. Are you thinking of a different cracker?

I feel like the highest class cracker would be the Scandinavian brown ones or something but they do not work with every dip. Or maybe broken lavash or crusty bread or something that's not technically a cracker....I'm not sure any crackers are especially classy.

I love these crackers, but why are they high class? They totally remind me of rustic, farmer food.

Because they are European rustic farmer food. And they seem healthy and spare, i feel like not serving "buttery junk" is a class marker in the US (I like Ritz though).

Ahh, I understand

Anonymous wrote:I opened this thread while eating Ritz crackers with peanut butter on top. Sooooo good. If I had banana slices to add on top then I'd really be in heaven!

Ha! I went and got Ritz and cheese when I was on page 3, and came back.

I love Ritz crackers! But for parties I serve gluten free Bretons.

I opened this thread while eating Ritz crackers with peanut butter on top. Sooooo good. If I had banana slices to add on top then I'd really be in heaven!

Anonymous wrote:Honestly, maybe she is just trying to help you and give you some advice? I do not think I would serve Ritz to non family members either, and I live in Herndon. Maybe it was just about the information and not a huge blown/up deal you are making it.

LOL. Well, I live in Alexandria - and DH is bona fide UMC European! - and we definitely put out Ritz, and TownHouse, and Saltines when we host. Ritzes are, in fact, DH's favorite cracker. I also put out water crackers because I like them and occasionally some other kinds based on what caught my eye in the grocery store. But yeah, the Ritz, etc. invariably get eaten first. Of course I'm also GenX, and our pretensions are different to Millennials/Boomers (or maybe I'm just old enough not to GAF about feeding my guests what they are "supposed" to like instead of what they actually enjoy eating).

OP, your MIL sounds enjoyably nuts. Thanks for the laugh!

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:

Anonymous wrote:Yes Ritz and Club crackers are low class, but disagree about Triscuits. Those aren’t. Triscuits are suitable for just about any cheese or topping of any class. Carr’s crackers are gross and taste like stale communion wafers.

Triscuits are super low class and look like dog biscuits. Truscuuts arevwhat boomer consider the healthy cracker.

No they are the most deliciously salty. Are you thinking of a different cracker?

I feel like the highest class cracker would be the Scandinavian brown ones or something but they do not work with every dip. Or maybe broken lavash or crusty bread or something that's not technically a cracker....I'm not sure any crackers are especially classy.

I love these crackers, but why are they high class? They totally remind me of rustic, farmer food.

Because they are European rustic farmer food. And they seem healthy and spare, i feel like not serving "buttery junk" is a class marker in the US (I like Ritz though).

I mean yeah I'd be embarrassed to put out ritz crackers at anything but a kid party. But far more rude is mentioning this to the host, once, let alone in the fashion you reported.

Where do Ok Moks fit in, on the cracker scale?

I don't understand. You served crackers and dips? No cheese? That's the part that doesn't make much sense to me.

Yes, Ritz crackers are a little less fancy (not sure about "class"). Part of it is that they are really rich and buttery, so they sort of mask what you serve with them. I don't like them with cheeses for that reason...but I think crackers + dips is kind of weird to serve anyway.

Anonymous wrote:

Anonymous wrote:Bwahaha ok then. Next time you need to up the ante with cocktail weenies and some kind of melted dip with velveeta. Now that you know it bothers her the sky is the limit!

Or the block of cream cheese with cocktail sauce and baby shrimp poured over it. Serve with Fritos!

The shrimp makes it high class!

That sounds delicious right now.
Op, I like people like your mil because you know exactly what she is thinking.

Anonymous wrote:Bwahaha ok then. Next time you need to up the ante with cocktail weenies and some kind of melted dip with velveeta. Now that you know it bothers her the sky is the limit!

Or the block of cream cheese with cocktail sauce and baby shrimp poured over it. Serve with Fritos!

The shrimp makes it high class!

Anonymous wrote:I would have said "yes" and then pulled out a sleeve of saltines and put next to the Ritz to really piss her off!

I love Saltines.
-- UMC

This thread is amazing.

Next time: Spray cheese in a can with Chicken in a Biscuit crackers.