See crackery on Wiktionary
Download JSON data for crackery meaning in All languages combined (4.5kB)
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "cracker",
"3": "y"
},
"expansion": "cracker + -y",
"name": "suffix"
}
],
"etymology_text": "From cracker + -y.",
"forms": [
{
"form": "more crackery",
"tags": [
"comparative"
]
},
{
"form": "most crackery",
"tags": [
"superlative"
]
}
],
"head_templates": [
{
"args": {},
"expansion": "crackery (comparative more crackery, superlative most crackery)",
"name": "en-adj"
}
],
"lang": "English",
"lang_code": "en",
"pos": "adj",
"senses": [
{
"categories": [
{
"kind": "other",
"name": "English entries with incorrect language header",
"parents": [
"Entries with incorrect language header",
"Entry maintenance"
],
"source": "w"
},
{
"kind": "other",
"name": "English terms suffixed with -y",
"parents": [],
"source": "w"
}
],
"examples": [
{
"ref": "1894 September 25, A. D. Cooper, “Crackers”, in Asheville Daily Citizen, volume X, number 122, Asheville, N.C., front page, column 2",
"text": "CRACKERS / Is rather a dry subject, but when they dissolve between your lips, they have a pronounced crackery taste, a fresh wheaty flavor.",
"type": "quotation"
},
{
"ref": "1975 October 5, Connie Sherley, “Travel Notes”, in The Austin American-Statesman, volume 51, number 91, Austin, Tex., page D13, column 1",
"text": "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.",
"type": "quotation"
},
{
"ref": "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",
"text": "(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.)",
"type": "quotation"
},
{
"ref": "1987 March 29, Jane and Michael Stern, “Eats of Eden”, in Northeast (The Hartford Courant), Hartford, Conn., page 21, column 2",
"text": "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.",
"type": "quotation"
},
{
"ref": "1993, E. Annie Proulx [i.e., Edna Ann Proulx], “Cast Away”, in The Shipping News, New York, N.Y.: Charles Scribner’s Sons, page 33",
"text": "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.",
"type": "quotation"
},
{
"ref": "1997 May 22, Lorrie Guttman, “‘Pretzel experience’?”, in Tallahassee Democrat, Tallahassee, Fla., page 1D",
"text": "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.",
"type": "quotation"
},
{
"ref": "2006, Michael Ruhlman, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Viking",
"text": "Molten cheddar inside a crackery dough—kind of like a crispy ravioli.",
"type": "quotation"
},
{
"ref": "2015, Shanna Mallon, Tim Mallon, “Appetizers”, in The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat, Fair Winds Press, page 75",
"text": "The flatbreads can be sliced easily with a pizza cutter when they’re pita consistency; if yours are more crackery, beware of many crumbs.",
"type": "quotation"
},
{
"ref": "2015, Daniel R. Block, Howard B. Rosing, “Chicago Street Food, Recipes, and Cookbooks”, in Chicago: A Food Biography, Rowman & Littlefield, page 222",
"text": "[…]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).",
"type": "quotation"
},
{
"ref": "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",
"text": "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.",
"type": "quotation"
}
],
"glosses": [
"Resembling or characteristic of crackers."
],
"id": "en-crackery-en-adj-2aYymmtr",
"links": [
[
"cracker",
"cracker"
]
],
"related": [
{
"word": "graham-crackery"
}
],
"synonyms": [
{
"word": "cracker-y"
}
]
}
],
"word": "crackery"
}
{
"etymology_templates": [
{
"args": {
"1": "en",
"2": "cracker",
"3": "y"
},
"expansion": "cracker + -y",
"name": "suffix"
}
],
"etymology_text": "From cracker + -y.",
"forms": [
{
"form": "more crackery",
"tags": [
"comparative"
]
},
{
"form": "most crackery",
"tags": [
"superlative"
]
}
],
"head_templates": [
{
"args": {},
"expansion": "crackery (comparative more crackery, superlative most crackery)",
"name": "en-adj"
}
],
"lang": "English",
"lang_code": "en",
"pos": "adj",
"related": [
{
"word": "graham-crackery"
}
],
"senses": [
{
"categories": [
"English adjectives",
"English entries with incorrect language header",
"English lemmas",
"English terms suffixed with -y",
"English terms with quotations"
],
"examples": [
{
"ref": "1894 September 25, A. D. Cooper, “Crackers”, in Asheville Daily Citizen, volume X, number 122, Asheville, N.C., front page, column 2",
"text": "CRACKERS / Is rather a dry subject, but when they dissolve between your lips, they have a pronounced crackery taste, a fresh wheaty flavor.",
"type": "quotation"
},
{
"ref": "1975 October 5, Connie Sherley, “Travel Notes”, in The Austin American-Statesman, volume 51, number 91, Austin, Tex., page D13, column 1",
"text": "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.",
"type": "quotation"
},
{
"ref": "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",
"text": "(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.)",
"type": "quotation"
},
{
"ref": "1987 March 29, Jane and Michael Stern, “Eats of Eden”, in Northeast (The Hartford Courant), Hartford, Conn., page 21, column 2",
"text": "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.",
"type": "quotation"
},
{
"ref": "1993, E. Annie Proulx [i.e., Edna Ann Proulx], “Cast Away”, in The Shipping News, New York, N.Y.: Charles Scribner’s Sons, page 33",
"text": "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.",
"type": "quotation"
},
{
"ref": "1997 May 22, Lorrie Guttman, “‘Pretzel experience’?”, in Tallahassee Democrat, Tallahassee, Fla., page 1D",
"text": "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.",
"type": "quotation"
},
{
"ref": "2006, Michael Ruhlman, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Viking",
"text": "Molten cheddar inside a crackery dough—kind of like a crispy ravioli.",
"type": "quotation"
},
{
"ref": "2015, Shanna Mallon, Tim Mallon, “Appetizers”, in The Einkorn Cookbook: Discover the World’s Purest and Most Ancient Form of Wheat, Fair Winds Press, page 75",
"text": "The flatbreads can be sliced easily with a pizza cutter when they’re pita consistency; if yours are more crackery, beware of many crumbs.",
"type": "quotation"
},
{
"ref": "2015, Daniel R. Block, Howard B. Rosing, “Chicago Street Food, Recipes, and Cookbooks”, in Chicago: A Food Biography, Rowman & Littlefield, page 222",
"text": "[…]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).",
"type": "quotation"
},
{
"ref": "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",
"text": "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.",
"type": "quotation"
}
],
"glosses": [
"Resembling or characteristic of crackers."
],
"links": [
[
"cracker",
"cracker"
]
]
}
],
"synonyms": [
{
"word": "cracker-y"
}
],
"word": "crackery"
}
This page is a part of the kaikki.org machine-readable All languages combined dictionary. This dictionary is based on structured data extracted on 2024-05-06 from the enwiktionary dump dated 2024-05-02 using wiktextract (f4fd8c9 and c9440ce). The data shown on this site has been post-processed and various details (e.g., extra categories) removed, some information disambiguated, and additional data merged from other sources. See the raw data download page for the unprocessed wiktextract data.
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