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Old 11-19-2013, 11:37 AM   #31
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It looks and sounds exactly the same to me:
those are they gg!!thanks matey!!
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Old 11-19-2013, 11:37 AM   #32
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That sounds exactly like saltines.
I think I used eight out of the box of 140 for that recipe and ate the rest just snacking. I love saltines. And I prefer Nabisco over the other one or two brands sold here. There is a difference. I hope those work out for you. You probably won't notice a difference in the crab cake, but you have to eat the rest afterward, lol.
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Old 11-19-2013, 11:38 AM   #33
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It looks and sounds exactly the same to me:...

Not exactly. The Doriano has more holes.
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Old 11-19-2013, 11:42 AM   #34
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Originally Posted by pacanis View Post
That sounds exactly like saltines.
I think I used eight out of the box of 140 for that recipe and ate the rest just snacking. I love saltines. And I prefer Nabisco over the other one or two brands sold here. There is a difference. I hope those work out for you. You probably won't notice a difference in the crab cake, but you have to eat the rest afterward, lol.
yep!!gg just posted pics of saltines & doria crackers.look identical.the doria's are fab with cheese but,as you say,great on their own,straight out of the box!!
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Old 11-19-2013, 11:45 AM   #35
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Not exactly. The Doriano has more holes.
sack that then,andy,no way am i paying for fresh air.....!!
hang on,it's only one extra hole mate.....nope....not going there....conversation over!!
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Old 11-19-2013, 11:47 AM   #36
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They're also great with peanut butter and jam.
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Old 11-19-2013, 11:49 AM   #37
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Not exactly. The Doriano has more holes.
Darn accountants ...
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Old 11-19-2013, 11:50 AM   #38
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They're also great with peanut butter and jam.
yeah,can see that,the old salty/sweet thing...nice!!
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Old 11-19-2013, 11:52 AM   #39
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Darn accountants ...
i know,can't believe andy counted them....mind you i ended up counting them too!!methinks we both need to get out more!!
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Old 11-19-2013, 12:21 PM   #40
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I'm glad you found a source of almost saltines. I was going to suggest water crackers (water biscuits).
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