Normally, I wouldn’t go out of my way to review a specific type of cracker (although judging by this type, maybe I should), but I was basically shocked into reviewing Triscuit’s new Thin Crisps of the Parmesan Garlic variety. If you’re wondering how it’s possible to be shocked by a cracker, you’re probably no fun, so I’ll explain.
I like Parmesan cheese. A lot. Naturally, Parmesan-flavored items capture my interest. Unnaturally, I am almost always let down by the fakeness of said Parmesan flavor. I have very seldom recollections of being impressed by a Parmesan-flavored food, and the only one that really comes to mind is Buffalo Wild Wings’ “Parmesan Garlic” sauce.
Heavenly sauces aside, like I said, most people fail when it comes to imbuing something with that fantastic Parmesan cheesiness. This pattern of failure leads right up to the moment in which I first bit into a Parmesan Garlic Thin Crisp, effectively shocking me into reviewing it, because my mouth couldn’t believe what it beheld. I can honestly say this is the first snack to ACCURATELY capture the flavor of Parmesan cheese, as well as a hint of garlic. Not only that, but the two flavors accent the natural Triscuit-wheat flavor so perfectly that it’s almost hard to comprehend.
These things taste so fresh that it actually makes me want to eat a salad, and there’s nothing I hate more on this Earth than lettuce. They’re super addicting, which, for once, isn’t a bad thing; they “may help reduce the risk of heart disease,” and even if they don’t, they’re certainly not unhealthy, being composed of whole grain wheat. Do yourself a favor and crack open a box and see where it takes you.
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>I’m a 22 year old male, and can definitely relate to your attraction to whole grains. I eat my triscuits with sharp cheddar cheese. Until today, I always stick with the good old traditional triscuit. I, too, enjoy loads of parm on anything and everything. When I saw parm/garlic triscuits, I figured I’d give it a shot.Boy was I wrong. These things are too strong. The fake parm/garlic taste is overpowering. I just want a hint! Also, why are they so damn fragile? It’s a triscuit people, it should be tough and rough.
>They are a tad brittle. Though they are called ‘Thin Crisps’, I guess it’s a Triscuit off-shoot. I would suggest some plain Triscuits with manually applied Parmesan. Call me in the morning.
Triscuit, better than a biscuit. I was in a commercial this past weekend for the cheese garlic triscuits taken in Millienium Park in Chicago. Fun. They are good.