I'm Molly and I'm Matthew and this is spilled milk the show where we cook something delicious

eat it all and you can't have any yeah this is our classic rock podcast maybe maybe Abby

kept in that bit about the scorpions or maybe it's coming later as an outtake or not or nothing

who knows yeah today we are talking about okay we didn't know how to title this one It's coming later as an outtake or nothing. Who knows? Yeah.

Today we are talking about, okay, we didn't know how to title this one.

Sandwich crackers?

I like sandwich crackers as a title.

So, you know, like when you go to the convenience store, if you're in the U.S., you know, you go to the gas station and there are these packages of usually square crackers club or like a cheese cracker sandwiched with either peanut butter or weird cheese. Yes. Should we go down memory lane?

Oh yeah. Let's do it. So I think of this as a thing that I used to eat in elementary school

and never really thought about again until this week. I think of this as a thing that I used to eat in elementary school and never really thought about

again until this week? I think of this as a thing I used to see. I feel like it used to be

more prominent in places other than just gas stations. Okay, this is weird. I remember just

seeing them around. Okay. I did not expect. I just opened a pack of Keebler Club and Cheddar Sandwich Crackers. I did not expect the way the cheese was going to be like peeking through the holes in the saltine. Well, look at this one. It's truly like percolating through the holes. I feel like it's extruded like like like that like that Play-Doh. Yes. Extruder band. That was awesome. That's one of the world's greatest toys, right? Play-Doh or the extruder? Both. Yes, yes. Do you remember the, uh, there was like a Mr. Potato Head version or a version where you could like extrude hair for, for some little plastic, hard plastic doll? Yeah. Okay, wait. So anyway, these, this, what I've got here is maybe a one and a half inch by one and a half inch little like a club cracker with weird cheese. Yeah, I said saltine, but yeah. It's sandwiched in the middle. Like a club cracker is slightly different from a saltine. It's like,'s like sort of buttery-ish. Mm-hmm.

It's not as dry as a saltine.

It's meant to be, I think, kind of enriched. And can only be consumed down at the club. You know, I'm going to say a club cracker is the brioche of crackers. Wow. You just blew my mind. Whereas if you've got like, I don't know, like just a saltine, it's kind of the

cheap white bread of crackers. Yeah, yeah, I'm with you. So, okay. Club is the brioche. All right, so let's continue the analogy because we're going to be tasting Ritz bits in a minute. What, what is Ritz? What kind of, what kind of bread? Can I wait till we get there? Okay, but wait, hold on, Matthew.

You and I are already tasting these crackers, club crackers with cheddar.

And... of what kind of bread. Can I wait till we get there? Okay, but wait, hold on, Matthew. You and I are

already tasting these, these crackers, club crackers with cheddar. And the cheddar just has this kind of creamy, sweet flavor. Yeah. How do you describe this? Yeah, like the first couple of bites, I was like, I'm not sure if I'm getting the cheese at all, but then by the end of the sandwich, which I was, I like it. I mean, am I going to get it again as a snack for myself? Probably not,

but like if I'm in a gas station, there's going to be something better at a gas station. It is fascinating. There's this kind of high-pitched flavor that I'm getting like around my mid-palette. Okay. What do you think it is? This is not usually a show where we talk about the different parts of our palettes.

I don't know what the fuck a high-pitched flavor is.

I'm just going along.

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