crackery

• cracker-y

From cracker +‎ -y.

crackery (comparative more crackery, superlative most crackery)

1. Resembling or characteristic of crackers.
   • 1894 September 25, A. D. Cooper, “Crackers”, in Asheville Daily Citizen, volume X, number 122, Asheville, N.C., front page, column 2:

     CRACKERS / Is rather a dry subject, but when they dissolve between your lips, they have a pronounced crackery taste, a fresh wheaty flavor.

   • 1975 October 5, Connie Sherley, “Travel Notes”, in The Austin American-Statesman, volume 51, number 91, Austin, Tex., page D13, column 1:

     Hawaii is the island to get Saloon Pilot Crackers, made by the Hilo Macaroni Co. They’re four inches in diameter and have a crackery taste all their own.

   • 1978 September 3, David Haenke, “The chapati is an Indian cousin of the tortilla”, in Minneapolis Tribune, volume CXII, number 87, Minneapolis, Minn., page 15F, column 4:

     (The thickness of a chapati has a lot to do with its flavor. The thinner each one is, the more nutlike and crackery it tastes.)

   • 1987 March 29, Jane and Michael Stern, “Eats of Eden”, in Northeast (The Hartford Courant), Hartford, Conn., page 21, column 2:

     Greek pizza, in case you aren’t aware of these fine distinctions, is cooked in a shallow iron pan; and either because of the pan or certain ingredients in the dough, it develops a featherweight, yeasty crust with a crackery taste.

   • 1993, E. Annie Proulx [i.e., Edna Ann Proulx], “Cast Away”, in The Shipping News, New York, N.Y.: Charles Scribner’s Sons, →ISBN, page 33:

     She had not been in these waters since she was a young girl, but it rushed back, the sea’s hypnotic boil, the smell of blood, weather and salt, fish heads, spruce smoke and reeking armpits, the rattle of wash-ball rocks in hissing wave, turrs, the crackery taste of brewis, the bedroom under the eaves.

   • 1997 May 22, Lorrie Guttman, “‘Pretzel experience’?”, in Tallahassee Democrat, Tallahassee, Fla., page 1D:

     These thicker pretzels have an unpleasant, overbaked flavor. On the other hand, the Thins, as the package claimed, have a “crackery” taste. They’re like pretzels with a hint of Ritz-cracker flavor thrown in.

   • 2006, Michael Ruhlman, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Viking, →ISBN:

     Molten cheddar inside a crackery dough—kind of like a crispy ravioli.

   • 2015, Shanna Mallon, Tim Mallon, “Appetizers”, in The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat, Fair Winds Press, →ISBN, page 75:

     The flatbreads can be sliced easily with a pizza cutter when they’re pita consistency; if yours are more crackery, beware of many crumbs.

   • 2015, Daniel R. Block, Howard B. Rosing, “Chicago Street Food, Recipes, and Cookbooks”, in Chicago: A Food Biography, Rowman & Littlefield, →ISBN, page 222:

     […] Chicago has a style of thin crust pizza all its own […]. It is generally more heavily topped than the New York variety, with a crackery crust that can be loaded with a large amount of toppings (but not folded).

   • 2022 August 21, Rick Koster, quoting Mark Warren, “Readers offer up their local craft-brew favs”, in The Day, volume 140, number 51, New London, Conn., page F4:

     The dry-hopped American Pilsner has a deep straw color with a slight haze; a refreshing, bright, crackery taste; and a crisp finish albeit with a mix of citrus and malt flavors.

• graham-crackery