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Re: Here's on for y'all
Well, it was a staple of midrange restaurants as both a table snack when you were seated and as an accompaniment to soup in most of the places in the USA that I've driven, and that would include 46 states. I don't remember if I ever encountered it in the Northeast, Rick, but it was certainly at most of the Howard Johnson's I ever stopped in. I'll say, though, that it was fairly rare to see it in supermarkets. Rye bread is possibly my favorite of all breads, so I liked RyKrisp, though truth to tell its taste was something like cardboard sprinkled with rye flour and caraway seeds.
Never even heard of this product.