82. Graham Crackers
What makes a Graham cracker different from all other crackers? Read and learn:
“The graham cracker was developed in 1829 in Bound Brook, New Jersey, by Presbyterian minister Rev. Sylvester Graham. Though called a cracker, it is sweet rather than salty and so bears some resemblance to a cookie —digestive biscuits are the closest approximation. The true graham cracker is made with graham flour, a combination of fine-ground white flour and coarse-ground wheat bran and germ.”
For some of us, graham crackers bring back memories of pre-school snacktime.
Or sitting around a campfire, chomping down S’mores (of which the graham cracker is an integral part).
Here’s one nice S’mores recipe. Try it out!
“Ingredients: Graham Crackers, Chocolate, Marshmallows
Preparation: Place graham crackers on baking sheet. Put 1 square of chocolate on each cracker. Place a marshmallow on each piece of chocolate. Put in a 350° oven for 4 to 6 minutes, just long enough to melt marshmallow and soften the chocolate. Remove from oven and put another graham cracker on top to make a sandwich.”
Some people have crafted gourmet graham crackers. PollyStyle, run by chef Polly Brown, offers really good Grahams in the DC area. These go for $6 a bunch.
Here’s The Nibble‘s take on some more gourmet Grahams (notice that it was written on my birthday, January 17th). Tiny Trapeze Grahams are available at Whole Foods at $6.50 for a twelve ounce container.
And for those who don’t want to spend the big bucks – there’s always Nabisco. I, personally, love the texture of the traditional Honey Graham. No teeth required! You can just gum them on up. And anything I can gum is good enough for me.