Crunchy or creamy?

Chuck Jackson · Post by **Chuck Jackson** » Sat Feb 04, 2006 4:51 am

Sits great on Ritz.....

tubatooter1940 · Post by **tubatooter1940** » Sat Feb 04, 2006 5:31 am

Goes great with dill pickles.

LoyalTubist · Post by **LoyalTubist** » Sat Feb 04, 2006 5:43 am

On a mouse trap. I caught six this week.

corbasse · Post by **corbasse** » Sat Feb 04, 2006 6:03 am

I can only stomach the stuff with a good spoonful of this:

(Indonesian Sambal, which is made of chillies and not much else)

windshieldbug · Post by **windshieldbug** » Sat Feb 04, 2006 10:56 am

Creamy

MartyNeilan · Post by **MartyNeilan** » Sat Feb 04, 2006 11:49 am

My wife likes creamy, and I like crunchy, so we only have creamy in the house (usually Jif).

If choosy moms choose Jif, what do moms who don't dive a darn choose?

windshieldbug · Post by **windshieldbug** » Sat Feb 04, 2006 12:30 pm

schlepporello wrote:You just had to ressurect the duck, didn't you?

Seemed like a good thing to do at the time

Kevin Hendrick · Post by **Kevin Hendrick** » Sat Feb 04, 2006 1:00 pm

MartyNeilan wrote:If choosy moms choose Jif, what do moms who don't dive a darn choose?

I would think that moms who aren't choosy don't choose anything ... maybe they'd settle for Wgaraâ„¢ (if such product were to exist) ...

Chuck(G) · Post by **Chuck(G)** » Sat Feb 04, 2006 1:28 pm

Funny thing about peanut butter, particularly the stuff like Skippy or Jif.

Used to be that roasted peanuts were pressed to extract the oil (probably the best oil for frying, since it can be heated to high temperatures without smoking) and the dry leavings were sold as cattle feed.

Then some bright guy figured out that you could take the stuff that was fed to cattle and add a cheaper oil (like corn oil) back in, along with some sugar and salt and sell it to people as peanut butter. Better yet, if you used a hydrogenated oil (think Crisco), the oil wouldn't separate out from the peanuts.

The rest, as they say, is history.

I prefer the peanuts and peanut oil in the same jar without the sugar myself. The oil separates out, true, but if you turn the unopened jar upside-down for a day and then store it right-side up in the refrigerator after opening, it's not a problem.

We usually get this stuff, because it's pretty much available everywhere:

windshieldbug · Post by **windshieldbug** » Sat Feb 04, 2006 1:58 pm

Chuck(G) wrote:We usually get this stuff, because it's pretty much available everywhere

I guess it would be, if it's marked "non sale"!

(Isn't that reserved for stuff like 3-day-old sushi?)

Chuck(G) · Post by **Chuck(G)** » Sat Feb 04, 2006 2:07 pm

windshieldbug wrote:
Chuck(G) wrote:We usually get this stuff, because it's pretty much available everywhere
I guess it would be, if it's marked "non sale"!

(Isn't that reserved for stuff like 3-day-old sushi?)

That's the Canadian version in the photo (first photo that google turned up). "Non sale" in Canadian Freedom-speak means "Unsalted".

windshieldbug · Post by **windshieldbug** » Sat Feb 04, 2006 2:13 pm

Sorry; tried a bad joke

(figured it was Freedom with the "CRÃ‰MEUX")

Kevin Hendrick · Post by **Kevin Hendrick** » Sat Feb 04, 2006 3:58 pm

knuxie wrote:No preference here really....as long as it's on a graham cracker.

Chocolate or cinnamon? (I know, that should be "lacquer or silver?", but neither one sounds very appetizing ...

)

tofu · Post by **tofu** » Sat Feb 04, 2006 4:09 pm

Toast - crunchy peanut butter - bacon

Can there be anything better than a bacon peanut butter sandwich for taste and texture in the mouth

Had two yesterday for lunch - YUM!

ArnoldGottlieb · Post by **ArnoldGottlieb** » Sat Feb 04, 2006 4:10 pm

Funny thing about peanut butter, particularly the stuff like Skippy or Jif.

Used to be that roasted peanuts were pressed to extract the oil (probably the best oil for frying, since it can be heated to high temperatures without smoking) and the dry leavings were sold as cattle feed.

Then some bright guy figured out that you could take the stuff that was fed to cattle and add a cheaper oil (like corn oil) back in, along with some sugar and salt and sell it to people as peanut butter. Better yet, if you used a hydrogenated oil (think Crisco), the oil wouldn't separate out from the peanuts.

The rest, as they say, is history.

I prefer the peanuts and peanut oil in the same jar without the sugar myself. The oil separates out, true, but if you turn the unopened jar upside-down for a day and then store it right-side up in the refrigerator after opening, it's not a problem.

Hey Chuck, I am liking your posts lately. (i.e. mythology)

When I was in first grade (early 70's), my elementary school would send us home for lunch, and on occasion we would go to other classmate's houses. The first time I went to another kids house, his mom made us skippy peanut butter and smuckers on wonder bread. Having parents who were/are free thinking liberals, we had grown up with organic and whole foods and this was totally new to my system. About a half hour into the school period when we were back, I was doubled over in pain, got sent to the nurse, and then sent home. My mother had to explain to me that not all people read the labels of their food and can be easily fooled by commercials, even people who love their children and think they are doing the best thing for them aren't always doing so. So hey choosy mother's---make a better choice.
As far as creamy or crunchy, the choice couldn't be more obvious.
Peace. ASG

Chuck(G) · Post by **Chuck(G)** » Sat Feb 04, 2006 4:56 pm

ArnoldGottlieb wrote:Hey Chuck, I am liking your posts lately.

Something completely tangential to the peanut butter topic is that I've discovered that some electronics hobbyists unsolder components from printed circuit boards by immersing the board in peanut oil that's been poured into an electric skillet. Seems that the oil can be heated more-or-less safely to temperatures that will melt solder--and is nontoxic.
------------
One delicacy in these parts is hazelnut butter. If you've never had it, you owe it to yourself to try some.

tubatooter1940 · Post by **tubatooter1940** » Sat Feb 04, 2006 8:20 pm

MartyNeilan wrote:My wife likes creamy, and I like crunchy, so we only have creamy in the house (usually Jif).

If choosy moms choose Jif, what do moms who don't dive a darn choose?

Jif is the worlds greatest peanut butter-even better than "Bama".
Creamy is best for dentures.Butter and dill pickles help the stuff slide down and not stick to the roof of your mouth when you have it in a sandwich. Don't even want it to get close to my leadpipe.

TubaRay · Post by **TubaRay** » Sat Feb 04, 2006 10:22 pm

I believe it is my duty to let all of Tubenetdome(is there such a word?) know that there is only one kind of peanut butter--Peter Pan Crunchy. Peanut butter and jelly = good. Peanut butter and banana =very good. Peanut butter and honey = outstanding.

Now you are all properly informed....

Chuck(G) · Post by **Chuck(G)** » Sat Feb 04, 2006 11:00 pm

bloke wrote:Let's ask Chuck(G) this question and see what he says:

Why does epoxy glue smell like peanut butter?

It does? Not to my nose!

Lew · Post by **Lew** » Sun Feb 05, 2006 9:07 am

TubaRay wrote:I believe it is my duty to let all of Tubenetdome(is there such a word?) know that there is only one kind of peanut butter--Peter Pan Crunchy. Peanut butter and jelly = good. Peanut butter and banana =very good. Peanut butter and honey = outstanding.

Now you are all properly informed....

I totally agree, although you left off the one combination that was my favorite as a child, peanut butter and bacon. I can feel my arteries clogging just thinking of it.

TubeNet

Crunchy or creamy?

How do you like your peanut butter?

Crunchy or creamy?

Re: Crunchy or creamy?