Searching for the optimum toppings for Triscuits, I tried slices of feta, Parmesan, Swiss, and Cheddar cheese on a number of them this morning. Of those, I liked Swiss the best, not feta as I thought I would. Cheddar came in second, even though it was a nicely-aged sample. The Swiss was a good variety too: E...whatever, imported from Switzerland, not the individually-wrapped American kind.

Other toppings I've tried in the past include jalapeño peppers, cream cheese with chopped geen olives, and chopped black olives in olive oil. All good.

Charles Riggs
They are no accented letters in my email address
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Searching for the optimum toppings for Triscuits, I tried slices of feta, Parmesan, Swiss, and Cheddar cheese on a number ... the past include jalapeño peppers, cream cheese with chopped geen olives, and chopped black olives in olive oil. All good.

Have you tried caviar-mayonnaise spread topped with a smoked oyster? It's d'***.
Don
Kansas City
Searching for the optimum toppings for Triscuits, I tried slices of feta, Parmesan, Swiss, and Cheddar cheese on a number ... jalapeño peppers, cream cheese with chopped geen olives, and chopped black olives in olive oil. All good. Charles Riggs'

MMMMMM Triscuits.
Load it up with peanut butter, give it to a toddler,laugh as he/she chokes to death.
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Searching for the optimum toppings for Triscuits, I tried slices ... olives, and chopped black olives in olive oil. All good.

Have you tried caviar-mayonnaise spread topped with a smoked oyster? It's d'***.

...or even better: Boursin au poivre on Wheat Thins (TM).

Don
Kansas City
Don A. Gilmore filted:
...or even better: Boursin au poivre on Wheat Thins (TM).

We may have had our differences in the past, but now you're talking..r
Searching for the optimum toppings for Triscuits, I tried slices of feta, Parmesan, Swiss, and Cheddar cheese on a number ... the past include jalapeño peppers, cream cheese with chopped geen olives, and chopped black olives in olive oil. All good.

I simply don't understand the omission from that list of cold baked beans with pickled cabbage.

Mike Barnes
Cheshire, England
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Searching for the optimum toppings for Triscuits, I tried slices of feta, Parmesan, Swiss, and Cheddar cheese on a number ... was a nicely-aged sample. The Swiss was a good variety too: E...whatever, imported from Switzerland, not the individually-wrapped American kind.

Charles, you must know that American-made Swiss-style cheese is not all the paper-flavored, paper-thin, pre-sliced, individually-wrapped, dried out stuff you apparently have limited yourself to sampling. But maybe bulk pack cheeses aren't available in Washington.
I really recommend the sharper, aged cheeses for Triscuits, but look up some "baby Swiss" for a creamy texture that has quite some flavor without the bite.
Other toppings I've tried in the past include jalapeño peppers, cream cheese with chopped geen olives, and chopped black olives in olive oil. All good.

These all sound terrific.
Don A. Gilmore filted:

...or even better: Boursin au poivre on Wheat Thins (TM).

We may have had our differences in the past, but now you're talking..r

I don't remember having many heated debates with you, R. H. I've always thought of you as one of the more clever and witty members of the group. Your wry comments crack me up.
Cheers, and merry Christmas!
Don
Kansas City
Searching for the optimum toppings for Triscuits, I tried slices of feta, Parmesan, Swiss, and Cheddar cheese on a number of them this morning.

Triscuits? I remember when a bisquit was enough. I suppose back then, somebody was trying to one-up the monosquit crowd.When will it end? Will we have quadrasquits? Pentasquits? I say, go back to the good old squit and leave it at that. Perhaps a Trisquit with a bit of fish will do it.
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