"crackery" meaning in English

{
  "etymology_templates": [
    {
      "args": {
        "1": "en",
        "2": "cracker",
        "3": "-y",
        "id2": "adjectival"
      },
      "expansion": "cracker + -y",
      "name": "af"
    }
  ],
  "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 (adjectival)",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with 1 entry",
          "parents": [],
          "source": "w"
        },
        {
          "kind": "other",
          "name": "Pages with entries",
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "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:",
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "2006, Michael Ruhlman, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Viking, →ISBN:",
          "text": "Molten cheddar inside a crackery dough—kind of like a crispy ravioli.",
          "type": "quote"
        },
        {
          "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, →ISBN, 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": "quote"
        },
        {
          "ref": "2015, Daniel R. Block, Howard B. Rosing, “Chicago Street Food, Recipes, and Cookbooks”, in Chicago: A Food Biography, Rowman & Littlefield, →ISBN, 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": "quote"
        },
        {
          "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": "quote"
        }
      ],
      "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",
        "id2": "adjectival"
      },
      "expansion": "cracker + -y",
      "name": "af"
    }
  ],
  "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 (adjectival)",
        "English terms with quotations",
        "Pages with 1 entry",
        "Pages with entries"
      ],
      "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "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:",
          "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": "quote"
        },
        {
          "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": "quote"
        },
        {
          "ref": "2006, Michael Ruhlman, The Reach of a Chef: Professional Cooks in the Age of Celebrity, Viking, →ISBN:",
          "text": "Molten cheddar inside a crackery dough—kind of like a crispy ravioli.",
          "type": "quote"
        },
        {
          "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, →ISBN, 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": "quote"
        },
        {
          "ref": "2015, Daniel R. Block, Howard B. Rosing, “Chicago Street Food, Recipes, and Cookbooks”, in Chicago: A Food Biography, Rowman & Littlefield, →ISBN, 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": "quote"
        },
        {
          "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": "quote"
        }
      ],
      "glosses": [
        "Resembling or characteristic of crackers."
      ],
      "links": [
        [
          "cracker",
          "cracker"
        ]
      ]
    }
  ],
  "synonyms": [
    {
      "word": "cracker-y"
    }
  ],
  "word": "crackery"
}