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English
Etymology
From cracker + -y.
Adjective
crackery (comparative more crackery, superlative most crackery)
- Resembling or characteristic of crackers.
1894 September 25, A. D. Cooper, “Crackers”, in Asheville Daily Citizen, volume X, number 122, Asheville, N.C., front page, column 2:CRACKERS / Is rather a dry subject, but when they dissolve between your lips, they have a pronounced crackery taste, a fresh wheaty flavor.
1975 October 5, Connie Sherley, “Travel Notes”, in The Austin American-Statesman, volume 51, number 91, Austin, Tex., page D13, column 1:Hawaii is the island to get Saloon Pilot Crackers, made by the Hilo Macaroni Co. They’re four inches in diameter and have a crackery taste all their own.
1978 September 3, David Haenke, “The chapati is an Indian cousin of the tortilla”, in Minneapolis Tribune, volume CXII, number 87, Minneapolis, Minn., page 15F, column 4:(The thickness of a chapati has a lot to do with its flavor. The thinner each one is, the more nutlike and crackery it tastes.)
1987 March 29, Jane and Michael Stern, “Eats of Eden”, in Northeast (The Hartford Courant), Hartford, Conn., page 21, column 2:Greek pizza, in case you aren’t aware of these fine distinctions, is cooked in a shallow iron pan; and either because of the pan or certain ingredients in the dough, it develops a featherweight, yeasty crust with a crackery taste.
1993, E. Annie Proulx [i.e., Edna Ann Proulx], “Cast Away”, in The Shipping News, New York, N.Y.: Charles Scribner’s Sons, →ISBN, page 33:She had not been in these waters since she was a young girl, but it rushed back, the sea’s hypnotic boil, the smell of blood, weather and salt, fish heads, spruce smoke and reeking armpits, the rattle of wash-ball rocks in hissing wave, turrs, the crackery taste of brewis, the bedroom under the eaves.
1997 May 22, Lorrie Guttman, “‘Pretzel experience’?”, in Tallahassee Democrat, Tallahassee, Fla., page 1D:These thicker pretzels have an unpleasant, overbaked flavor. On the other hand, the Thins, as the package claimed, have a “crackery” taste. They’re like pretzels with a hint of Ritz-cracker flavor thrown in.
2006, Michael Ruhlman, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Viking, →ISBN:Molten cheddar inside a crackery dough—kind of like a crispy ravioli.
2015, Shanna Mallon, Tim Mallon, “Appetizers”, in The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat, Fair Winds Press, →ISBN, page 75:The flatbreads can be sliced easily with a pizza cutter when they’re pita consistency; if yours are more crackery, beware of many crumbs.
2015, Daniel R. Block, Howard B. Rosing, “Chicago Street Food, Recipes, and Cookbooks”, in Chicago: A Food Biography, Rowman & Littlefield, →ISBN, page 222:[…] Chicago has a style of thin crust pizza all its own […]. It is generally more heavily topped than the New York variety, with a crackery crust that can be loaded with a large amount of toppings (but not folded).
2022 August 21, Rick Koster, quoting Mark Warren, “Readers offer up their local craft-brew favs”, in The Day, volume 140, number 51, New London, Conn., page F4:The dry-hopped American Pilsner has a deep straw color with a slight haze; a refreshing, bright, crackery taste; and a crisp finish albeit with a mix of citrus and malt flavors.