General

Sriracha

PBJ sandwich is often a go-to. If I’m feeling like indulging myself it’s Doritos Flamin Hot Limon chips. I’ll crush a bag of those in no time so I try not to get them often.

Mary's Gone Crackers (I've sometimes gone through multiple boxes a day)
Hu grain-free crackers (these are expensive as hell, so I try to ration them. So good though)
raw almonds (I go crazy on these)
apples (that counts right? I cut them in chunks and eat out of a bowl)
cereal

Nuts.

Peanuts, pistachios, cashews, almonds. Best snack ever.

Except maybe Dorittos, my kryptonite.

Kommie wrote:


In shot glasses?

Carrot sticks and hummus

unsalted/butter fresh popcorn

Kumquats ( I have 3 tree's)

@egg I haven't tried the Hu crackers, but I just had earlier today the Mary's Gone Crackers olive oil + cracked black pepper thin crackers (they're rectangular). Very peppery. Pretty good.

BlueJava wrote:
Are Kumquats the fruit that looks like miniature oranges?

MrBean wrote:
Do you like peanuts as much as the others? You know when a can says "less than 50 percent peanuts," and the ratio is like 49/51?

nonamesleft wrote:

Overall, I'd rank peanuts lowest of the group (with the exception that the pistachios and almonds are properly flavored). Yet I love them equally. I just left the browns game and absolutely enjoyed the F out of a big ol bag of peanuts. Peanuts work so well with beer; whereas the rest better pair with spirits and wine.

MrBean wrote:
What about macadamias, pecans, and Brazil nuts? Fan of those?

And on a peanut note, do you like spicy things? If yes, I'd say try these if you can find them:

nonamesleft wrote:

Yes. You eat the entire fruit like you would a grape.

egg wrote:

I love these as well and it's quite easy to kill a box in a few minutes.


I used to eat a lot of raw almonds, but now I eat more raw walnuts, pecans, and cashews.

MrBean wrote:

Since the suffix "ito" in Spanish means "small", the existence of a Dorito implies the existence of a larger Doro chip.

nonamesleft wrote:


I get those at least once a month. I love 'em.

BlueJava wrote:
I've only had them a couple of times but they're pretty great.

Amazing that you have 3 kumquat trees. Would you be willing to post a picture of the trees? I'm curious to see them.

Tony wrote:
:) Ha! I appreciated that.

citizen_zane wrote:
I have no clue how they get the peanuts to be spicy and also coated, but inside the shell. No idea.

Any ideas?

@Staraang What kind of PB and what kind of J on the sandwich? (Unsweetened PB vs sweetened, grape J, strawberry J, blueberry J, etc)

Chester's hot fries. Not that crappy Andy Capp nonsense.

nonamesleft wrote:

I do organic creamy unsweetened Smuckers PB. I put a good bit of that on whole wheat bread and then just a thin layer of Bonne Maman strawberry jelly. I try to limit my sugar intake so very little jelly.

Staraang wrote:
Totally with you on the Smuckers creamy unsweetened. It requires stirring, but it's worth it.

As for Bonne Maman, I don't know if I have or haven't tried that jelly. But I do have a jar of Bonne Maman red fruits spread in the cabinet. I wonder how that would go as a PBJ.

nonamesleft wrote:

I have no clue. Maybe they soak them in some spicy water or something like that. I guess it penetrates the shell and seasons the nuts.

nonamesleft wrote:

Yeah years ago when I first tried it it took some getting used to since I had eaten sweetened PB before but now I love it. Stirring is a minor hassle. It does get hard to spread after a while but I’ve found warning it up in the microwave for a bit softens it right up.


Probably worth at least trying. I’m not convinced Bonne Maman is the greatest jelly in the world but probably better than most of the generic processed stuff. My kids like it though so I go with it since I eat only a little anyway.

@Staraang I just opened up the Red Fruits spread and tried it with PB on crackers. Pretty good. As a bonus, I got what was either a whole cherry or maybe a currant as I was taking some from the jar. :)

This spread has a nice mild tartness.

Yeah I do like the fruit bits in it. The strawberry jelly has chunks of strawberry in it too.

Pretzels, cheese puffs, and dark chocolate. Also beef jerky.

Triscuit Thin Crisps

Ketchup Chips. I have a wet cloth around me so the controller does not get dirty.. I keep my stuff super clean.

I used to like coffee crisps, but have moved on. I like a good fresh Eatmore every so often. Crunch bars used to be a goto also but I have no idea what they did to them as they taste like poison... Complete and utter garbage.


*Goldfish... Just something about em

BioHazardMan wrote:
How dark of a chocolate? Do you like super dark, like 85+ percent cocoa content, or much sweeter?

Archer wrote:
Triscuits are super flavorful. I don't know what they do to give it such flavor.

@Finn What are coffee crisps?

Coffee Crisp is a chocolate bar made in Canada. It consists of alternating layers of vanilla wafer and a foamed coffee-flavoured soft candy, covered with a milk chocolate outer layer. Originally launched by British company Rowntree's, it is currently owned and commercialized by Nestlé.

https://www.google.com/search?q=coffee+crisp&oq=co...

Archer wrote:

I totally used to eat these but stopped buying them after watching a yt video about vegetable oils. I literally took all the unopened Triscuit boxes I had and left them out on the sidewalk.

nonamesleft wrote:

I like all the dark chocolate but I prefer the stuff on the darker side maybe 75-85%, up to 90%. Anything after that and it stops being enjoyable. My brother just got a bar of 100% dark chocolate, some fancy stuff the other day and it was like just eating straight up cocoa, not pleasant at all. Anything higher than 90 is just too dark for me.

Finn wrote:
Interesting. Haven't heard of it. You mentioned the taste of crunch bars changing. In what way?

@BioHazardMan Any particular favorites that you go for in that 75-90% range?

I bought a bar of 100% once. Tasted extremely rich, almost like muenster cheese. But zero sweetness.

Someone once bought me a 101% bar, I'd say mostly for the humor. It was 100% + had cacao nibs in it, so the company called it 101%. It wasn't bad.

nonamesleft wrote:

I know. I don't know whats in them exactly as I've never read the box. But I can eat an entire box in one sitting if I'm not careful. They must not be a healthy option anymore. Because they taste too damn good.

https://www.amazon.com/gp/redirect.html?ie=UTF8&lo...
Ingredients: Whole grain wheat, canola oil, sea salt.

egg wrote:
That's for the plain ones. The flavored ones have other ingredients. They're so full of flavor, I don't know how the company does it.

And not just the thins. The regular ones too.

Beef Jerky

nonamesleft wrote:

The regular ones come in many flavors but they are very thick so they're dry. You can only eat a few of them before you need something to wash it down with.

The thins are much better for munching. But they came in only two flavors and I only ever tried the plain ones.

IMO of course

nonamesleft wrote:

Not sure if it's the same in the US, but yeah Nestle Crunch was my jam growing up and I loved them .. but maybe 5 years ago is when I noticed the taste change. I thought maybe it was a bad bar or something and I had another months later and it was the same. It just tastes wrong, it tastes like trash... I can't really put my finger on it... Maybe if there was a bunch of expired chocolate and they decided to make Crunch bars from it.

I’ve heard of several chocolate bars not tasting right in the US compared with their Canadian counterparts. I believe Kit Kat was a big one.

Ready clean protein bars - only vanilla or chocolate/coconut use whey protein. I skip the other flavors since they use soy protein isolate.
Unsalted almonds and walnuts
Triple zero greek yogurt
Jif PB on wheat bread

Pretty boring stuff but not much to eat when you have to watch sodium and saturated fat.

Snacks eh?

Lately it's been:
-Watermelon
-Clementine oranges
-Smartfood White Cheddar
-Apple sauce
-Ruffle chips

sa330206 wrote:
Have you tried RX bars? They're pretty clean protein, from egg whites. Minimal ingredients.

theJaw wrote:
All great choices. Nice.

I bought No Cow bars the other day. Usually don’t buy protein bars but I was at WFM and they had a huge selection, so I took a look at the ingredients on a bunch of them and No Cow seemed best to me. Got peanut butter and PB chocolate chip. They were really good! 20g protein each.

Rx bars are good. Just had one a little while ago. They taste good and have straightforward ingredients. Costco sells them in bulk too.

Paqui tortilla chips are pretty good if you can find them. The cheese and verde flavors my fave.

I can really only eat one though.

Feeb wrote:
Most stores here don't carry them. I've only had the plain, but would like to try the other flavors, see how the company balances flavor/heat.

nonamesleft wrote:

EclipseLion: That’s my secret nonamesleft, I’m always snackin’

nonamesleft wrote:

They’re usually at fresh market. If you have those.

nonamesleft wrote:

I had one a long time ago, if i remember right it was a bit chewy but not bad. What flavors do you recommend? I might give them a shot again as long as the sodiums not too bad.

@sa330206

I'd say try the following ones:

Peanut butter
Blueberry
Mixed berry

@Feeb No Fresh Markets close by that I'm aware of. Some bodegas here have random snacks. I'd say that's my best bet here.

EclipseLion wrote:
:) Hulk reference, right?

nonamesleft wrote:

Yeah I often find snack size bags at gas stations etc.

Butterfingers.

@HEHEHATE

Oooh, haven't had one of those in ages. Crispety crunchety, peanut buttery, right?

I been getting these Granola bars from trader Joe's, currently have these Almond coconut ones that are pretty good. I've found the food there is slightly more expensive than a normal big box grocery store but tastes better a lot of the time

Staraang wrote:

Never had an American Kit-Kat but there is a place in Edmonton that has a bunch of stuff that you typically can't get here, maybe I will try one. I actually really like Kit-Kats here.

I love Kit Kats damn it.

Aero bars are good. We don’t get those here except in the international foods section at the supermarket.

Finn wrote:

No, I think its true. It's missing that distinct.......offness....that the original crunch bar had. Lol is it the lack of aluminum foil?

@Staraang Aero Bars? What are those?

nonamesleft wrote:

They’re a chocolate bar available in Canada:

http://images.squarespace-cdn.com/content/v1/59831...

image

I can’t be the only one that drains the water off instant ramen and puts a slice of cheese into it

Cheese ramen is delicious.

I have had friends tell me to crack an egg into a cup of ramen, but have not tried it yet.

Apples (when they are in season)
Part of a Lenny & Larry Complete Cookie. Makes a nice treat with a bit more protein than a typical cookie. Once I finish my current stash of cookies, I want to try their protein packed Boss Cookie.
Part of an Enjoy Life soft/chewy bar
Part of an Aloha bar
Part of any treat that's lying around (my mom occassionally bakes treats)
Milton's multi-grain crackers
HoneyMaid graham crackers

Apples
Part of a Tony’s Chocolonely bar
Fruit leathers
Kasugai fruit gummies
Peanut butter toast
Peanut butter sandwich with orange marmalade or strawberry jam (Fresh Market organic strawberry jam is very tasty)

@EclipseLion That looks delicious! I started salivating :)

@Alaisiagae @sailorneorune

You both mentioned apple. Any particular apples you enjoy? There are so many varieties.

nonamesleft wrote:
For me, it really depends on the orchard and the growing conditions for the year. The ones I usually like: Fiji, Honeycrisp, Jonagold, Empire, Ginger Gold, Crispin/Mutsu, and Gala/Royal Gala. These are basic eating apples, without the tartness of a Macintosh. If it's a good year, the apples are very sweet and flavorful, with a good mouthfeel (crisp and juicy, not mealy). But some years, an apple variety just tastes watery and grassy. There was one year I went all in on Northern Spy, despite its tartness.

For grocery store apples, I'd stick with Golden Delicious, Braeburn, and Gala - these have a good chance of tasting decent, though it all depends how fresh they are. I'm spoiled by local PYO fresh apples in autumn and generally eschew apples at the grocery store.

Alaisiagae wrote:
A bunch of those I haven't heard of. Jonagold, Ginger Gold, Mutsu, Northern Spy. Maybe it varies state by state. I don't think I've seen any of those in local stores.

Are they vastly different than granny Smith, golden del, red del, Cortland, Honeycrisp? Those are the ones I think I generally see around here.

nonamesleft wrote:

Those are the varieties I like in the orchard (PYO = pick your own). They're unlikely to be at most grocery stores. Most orchards seem to have a retail portion where they sell bags of their apples during and after the picking season. One of the nearby orchards tries to sell year round (I think they have specialty freezer for the apples).

Yes, they do taste different but I'd be hard pressed to find the words to describe them. Ginger gold has a bit of warmth on the end note (hence "ginger" in the name). I find Fuji (I misspelled earlier, it is not Fiji like the island) and some Gala to have floral notes amidst the sweetness. I didn't have any Empires this year, so I can't recall any specific flavor other than that it is a sweet apple. Northern Spy is generally described as a baking apple. From what I recall, the ones I had were enormous in size and had a mix between sweetness and a sharp tart bite. They are a late growing variety (early to mid October, iirc). This year I also had what I think are Cameo apples, but I'm not sure because the row wasn't marked that day and I always forget where the varieties are each year (even though it's not like the trees move each season). Baking apples include red Roma, Pink Lady and Paula Red, irrc. Very hard and dense texture and mouthfeel to those baking apples. You mentioned Cortland - Macoun is also popular, though I dont find it or Cortland to have as strong flavor as other types.

I noticed that the Empires at one orchard look and taste different than the Empires at another, so I don't think there's a strict genetic standard the orchards have to follow - they could be two different phenotypes and still be the Empire varietal, for instance. the exception to that is Honeycrisp, I think those are (or were) patented/controlled (which is why they are more expensive), so I imagine there'd be more consistency among the orchards. The growing season, individual tree, and terroire exert influence on the final fruit's flavor profile, too.

nonamesleft wrote:

I like Fuji, Gala, Braeburn, Koru, and Honeycrisp.

There is an apple orchard about an hour away from us. I need to talk the benstylus into going next season.