seahorse [Ohio]Is this a crime? Thoughts?
MrJameGumbNo one does this. The person who posted that was just trying to make trouble
CarbonIceDragonMy father did this when I was growing up all the time
klemptorIt’s about what I would expect from the kind of person who buys squeezy jelly.
SotuandusoI buy squeeze jelly because the campus-affiliated market that I have a meal plan for only sells jelly in squeeze bottles. Though it’s nice how it saves a spoon, it’s a bit of a pain to operate. Especially the grape flavor.
LucidlethargyA… A spoon? Why not use the knife you’re using for the peanut butter?
I guess I’ve always considered it poor form to let ingredient containers mix at all. The knife is already covered in peanut butter, so putting it in the jelly container would get a bit of peanut butter on the jelly, and that’s no good for some reason.
Also because I find it way easier to scoop jelly with a spoon than a knife.
Wait, why is the knife covered in PB? Didn’t you put it on the bread?
Why did the knife go in the pb first? It goes in the jelly, then gets washed off in 2 seconds in the sink, then goes in the pb.
Wait, wait, you put the PB on top of the jelly? Like a jelly sandwich garnished with peanut butter? I don’t think I’m understanding you correctly.
What kind of peon eats an open faced pb&j? (Unless it’s on toast)
We are definitely talking past each other at this point.
ChocobofangirlSorry to jump on an 11mo old comment but they meant that they put the jelly on one slice and the pb on the other, then slap together. That’s how I do it lol.
Yeah rereading this thread I just have been really undercaffeinated that day.
DeconceptualistIt’s Welch’s though which actually tastes good and IIRC is owned by a growers collective not a megacorp.
Found this
National Grape Cooperative Association, a co-op of grape growers, since 1956
magnetosphereI put some peanut butter on each slice, to “waterproof” it before applying the jelly. That way, the bread doesn’t get soggy and gross.
That’s as advanced as I get with my PB&J engineering. Forget this mixing nonsense.
Just toast the bread a bit
I’ve found that gets rid of the gentle softness that I’m wanting out of a PBJ.
Grilled peanut butter sandwich is great though, but jelly demands soft and cold.
I love a grilled PB+Banana. Like a grilled cheese, fried in butter. They’re fantastic!
Neuchatel and fruit on toast is divine.
🇰 🌀 🇱 🇦 🇳 🇦 🇰 🇮 🏆I did this when Smucker’s “Goobers” first came out and my mom wouldn’t buy it.
It’s just a waste of time; doesn’t affect the taste. It is however better than Goobers; it’s super weird and almost plastic tasting. They did something to the jelly and use an almost candy-like peanut butter that makes it worse than the cheapest individual PB & J’s. Absolutely hated it when I finally got to try it.
Jo MiranSmucker’s Goober be like…
Some mechanical engineer went to a lot of effort to make that shit dispense into the jar in a stripey pattern instead of letting it mix.
That’s true. I have a friend who works at Smuckers and he says there’s a lot of engineering and testing. Even the regular peanut butter has to be checked for consistency… they use a “penetration tester” tool and he has to keep from laughing because it looks very inappropriate.
GRAPE-jelly in a squeezy, ketchup-style plastic bottle mixed with one of those infamous sugar creams with the occasional peanut (plastic bottle ofc) in a standard-issue IKEA bowl, only then applied between two non-wholegrain, untoasted toasts.
Can someone add a YEAH, a guitar, an eagle and the US-American flag as effects?
I hear you. That said, Skippy makes a traditional (must stir) version in a glass jar. It's decent, by our available standards (I've never had foreign pb). But the last time I bought Smuker's strawberry spread it had hfcs instead of cane sugar. >:( So I went back to raw honey.
Peanut butter is actually less popular outside of the US than you would imagine, given how much of a staple it is here.
Countries that don’t grow a lot of peanuts tend to eat way fewer of them, and places that do, largely central and southeast Asia, tend to go more of a saucy direction with their peanuts, or chopped and crushed.
Having had the gamut of different peanut butters, I really don’t think the small amount of oil and molasses used to keep everything integrated is bringing down the quality. Needing to stir it doesn’t make it better for me.
I like that stirring means it's not hydrogenated oil, it doesn't have added sugar (probably salt, idk, I just like it), no added sweetness unless I add honey. Stirring it is a lot of work, but it is worth the better flavor and consistency, for my preferences. That said, right now I have some off brand, and an Aldi brand of natural (must stir) almond butter in my staple pantry.
ETA: oh yes, pad Thai is delicious.
That’s fair, preferences are preferences. :)
When I learned that even the normal jif only had a gram more sugar in it than raw peanuts, I decided my “healthy choice” budget was better spent on higher impact items in the pantry.
If you want a good Thai reminiscent food, you can get some red curry paste and mix it with peanut butter and your milk of choice (if you use almond milk, don’t accidentally use vanilla, it’s odd) and then add it to some almost fully cooked stir fry. Once it’s hot for a bit the food should be done and you’ll have an easy enough peanut curry sauce.
That sounds good and quick! I'll try it.
I hear you on budget. That's why there's an off brand in my pantry. My food shopping habits are curbed sharply.
MeDuViNoXI mix it in my mouth with the bread, like the good Lord intended!
Just like the mayonegg from Arrested Development
jordanlundI mean…