Thursday, December 30, 2010

The taste that tickles

Rice Krispies  . . . crispety, crunchety, talkative . . . I do whatever my Rice Krispies tell me to.  Not really  . . . I haven’t been able to locate a Snap! Crackle! Pop! translator . . .not from lack of trying either! 

Did you know that Rice Krispies are multi-lingual??  It’s true:

Sweden: Piff! Paff! Puff!
Germany: Knisper! Knasper! Knusper!
Mexico: Pim! Pum! Pam!
Finland: Poks! Riks! Raks!
Canadian French: Cric! Crac! Croc!
Holland: Pif! Paf! Pof!
South Africa: Knap! Knaetter! Knak!

Where do Rice Krispies get their voice?  I’m guessing that there’s not a whole heck of a lot of funding out there for conducting experiments on cereal noises, but this theory seems plausible.

When they are cooked, each piece of rice expands and a network of air-filled caves and tunnels form inside.  When milk is poured on them, the cereal absorbs the milk. As milk flows into the crispy kernel, the liquid puts pressure on the air inside and pushes it around.  The pressure shatters the walls of the air pockets . . . forcing out a snap, or a crackle, or, as you, know, sometimes a pop.  If you look carefully you might even see tiny air bubbles escaping to the surface.

You probably want to eat them before the conversation ends.   Because once the rice is wet enough, all the air pockets have burst, and the sounds stop you’re going to end up with a bowl full of soggy rice puffs.

You know ‘em, you love ‘em . . . and if you don’t, well, you’re in for a treat . . . a Marshmallow Treat

  • 1/4 Cup Butter
  • 4 Cups Miniature Marshmallows
  • 5 Cups Crisp Rice Cereal

Melt butter in large sauce pan over low heat. Add marshmallows and stir until melted and well-blended. Cook 2 minutes longer, stirring constantly. Remove from heat.

Add cereal. Stir until well coated.

Using buttered spatula or waxed paper, press mixture evenly and firmly in buttered 13 x 9 inch pan.

Cut into 2 x 2 inch squares when cool.

Mmmm, a blast from the past!

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