I must say that no Ritz crackers were harmed in the making of this dish. Instead, we read the back of the box and took the ingredients to build the flavors that we wanted and then used them for our dish. We started with our brown butter puree and added barley flour to the mix to mimic the flavor of the cracker. We added some brown sugar and salt to round things out and enough water to make a thick puree, which we cooked on the stove until it was a deep golden brown. What we ended up with was a thick sauce, which was thickened with a "Ritz Cracker" roux. Since the puree was a bit coarse in texture, we put it in the blender to smooth things out. Then we spread some of the puree on acetate sheets and dehydrated it to make wafer thin "Ritz" crackers. While the crackers were drying we shaved an orange cauliflower stem and pickled it in pickled pepper juices. We served them with a beautiful 13-minute egg yolk to add body and richness. The final element was the cheese. We shaved an incredible Challerhocker from Toggenburg, Switzerland that we picked up from Di Bruno Bros. The finished dish combined all the elements of a childhood snack and brought them into a new focus.