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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://social.coop/users/jonobie/statuses/115426358574784543">Jonobie (jonobie@social.coop)'s status on Friday, 24-Oct-2025 09:47:22 JST</a><a href="https://social.coop/@jonobie" title="jonobie@social.coop"><img src="https://gnusocial.jp/avatar/43389-48-20240910115323.webp" width="48" height="48" alt="Jonobie" style="position: absolute; left: 0; top: 0;">Jonobie</a></section><article><p>Made the NYT "Fire Crackers". Basically an olive oil, garlic, red pepper, and other spices mix on oyster crackers, briefly baked to re-dry them out. </p><p>I can't tell if they're good but I keep "testing" them, which I think means they're good? 🙃 <br> Next time I'd double the crushed red peppers-- these have a very mild and slow burn, but I'd love the "fire" to be more evident in the first bite. </p><p><a href="https://cooking.nytimes.com/recipes/1026018-fire-crackers" rel="nofollow">https://cooking.nytimes.com/recipes/1026018-fire-crackers</a></p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/5794328#notice-11374176">In conversation</a><time datetime="2025-10-24T09:47:22+09:00" title="Friday, 24-Oct-2025 09:47:22 JST">about 9 months ago</time> <span>from <span><a href="https://social.coop/@jonobie/115426358574784543" rel="external" title="Sent from social.coop via ActivityPub">social.coop</a></span></span><a href="https://social.coop/@jonobie/115426358574784543">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: static01.nyt.com</div><h5><a href="https://cooking.nytimes.com/recipes/1026018-fire-crackers">Fire Crackers Recipe</a></h5><div></div></header><div>This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden</div><footer></footer></article></li></ol></footer></blockquote>

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Jonobie (jonobie@social.coop)'s status on Friday, 24-Oct-2025 09:47:22 JST Jonobie
Made the NYT "Fire Crackers". Basically an olive oil, garlic, red pepper, and other spices mix on oyster crackers, briefly baked to re-dry them out.
I can't tell if they're good but I keep "testing" them, which I think means they're good? 🙃
Next time I'd double the crushed red peppers-- these have a very mild and slow burn, but I'd love the "fire" to be more evident in the first bite.
https://cooking.nytimes.com/recipes/1026018-fire-crackers
In conversationabout 9 months ago from social.cooppermalink
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  Fire Crackers Recipe
  This spicy, savory snack, also known as Alabama fire crackers or comeback crackers, is of unclear origin but beloved in the South Though fire crackers are traditionally prepared using saltines, oyster crackers are also common — and the choice here because they’re fun to devour by the handful Classic fire crackers are marinated with store-bought ranch seasoning and red pepper flakes then baked until crisp and golden

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