It’s about what I would expect from the kind of person who buys squeezy jelly.
I 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.
Shake the everliving shit out of it beforehand. Get all your aggression out. And if it’s still being ornery, squeeze from the wide side.
A… 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?
I have not yet achieved the level of skill with peanut butter required to get all of it off the knife. Most, yes, but there’s still a plainly visible amount left.
Use the other slice of bread like a chamois to wipe it clean. Now the skill is within your grasp.
But then I’m gonna get peanut butter on the bread I’m going to put jelly on. What if the spoon gets contaminated, and then I put it back in the jar for the next person?
…Wait nevermind, that’s not a problem, I use a squeeze bottle.
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)
I was at my moms house making my son a sandwich and she admonished me for using a knife in the jam. At first I thought she was worried about peanut allergies (non of our family have a that allergy), but then she claims that knives break up the pectin in jam and only spoons can scoop it without ruining it.
I use a knife in ours almost every day and have never had (good) jam go soupy.
I assume it’s just another bullish “tip” from social media.
It’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
Is that good? I’m weary of what’s behind good news of a major business.
Just means it’s owned by the farmers
Though at their size, the farmers could be people that just own the farms and use farmhands for all the work
At some point, any business venture big enough to operate at commercial scale will see those with ownership drift towards management roles, since the owner is initially the only person with the authority to make a lot of those choices.
If it’s a family farm, at some point it’s likely that someone realizes that inheriting a farm gives you a leg up at operating a farm, but that you can still probably hire someone to run the farming business better than you.If it’s family owned, they’re still less likely to raise to the level of ick that some of the big farm corporations can raise to, so it’s still likely better.
Good company can still do marketing and make silly products.
GRAPE-jelly in a squeezy, ketchup-style plastic bottle mixed with plastic bottle peanut butter 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?
Nope, that’s not American traditional, and you can’t put that concoction on us.
Also, it’s really a stretch to call peanut butter “infamous sugar cream”. It’s got like 3g of sugar per 30g peanut butter. That’s pretty close to just plain peanuts. It’s not Nutella with it’s 50% sugar content.
You avoid eating too much peanut butter because peanuts are basically little nuggets of oil with the minimum amount of fiber and protein required for them to be a solid.Yeah, I remembered the PB sugar content wrong (I guess I was flabberghasted that they even added sugar in some PBs).
Yeah, to keep it from separating they remove some of the sugar and oil and replace it with ones that don’t separate so much. Molasses is a popular choice since it’s got the “liquid” consistency you need and no negative marketing connotations like hfcs does.
It’s one of the only cases I can think of where sugar isn’t being added to adjust the flavor, but for it’s chemical properties.
You can even do it at home. Blend peanuts, let it separate and pour off the oil, and add shortening and a splash of molasses. Maybe some salt to bring out the flavor. Reblend.
Do you toast your pbj bread? Before or after you apply the pbj?
Not op, but absolutely yes. Toast first, apply PB and J while still warm. If you have a toaster oven, stack the bread so the inside stays soft but warm.
Just like witn fried PBJ, you should use less PB than usual, it can get larynx glueingly sticky if you use too much, ask me how I know. Self heimlich is worth knowing.
I like to do the opposite - toast the inside of the bread in butter, and leave the outside soft and untoasted. The pb gets melty and squidges out the sides a bit since it’s on the hot side of the bread, but you get the nice soft pillowy texture on the outside which is nicer on the roof of my mouth, so I accept the messy trade-off.
Square bread belongs in an upright toaster before applying any topping, always :)
TBH, I’ve never seen a toaster oven.
[Offtopic] TIL There’s even a movie about a toaster: The Brave Little Toaster 1987
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.
I 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!
I’m partial to a peanut butter burger, which also comes with mayonnaise and thin pickles sliced long-ways.
Never thought to add banana.
I like to do mine a lot like a grilled cheese, so only just enough butter for it to toast. Sometimes I’ll kinda flatten it a bit so all the peanut butter melts into the bread and it turns into more of a peanut butter panini pancake thing.
That last parts how my dad cooked them, so I’ll admit that if it wasn’t for the comfort food factor I might not rate it as high as I do.
Neuchatel and fruit on toast is divine.
Pretty much what killed Elvis although he did add bacon
I feel like it’s worth mentioning the “loaf of bread with a kind of bacon, a pound of peanut butter, and a pound of jelly” if we’re talking about that guys poor dietary choices. Or that he would eat like, ten of them at a time with his barbiturates.
It was the constipation from the drugs that got him though, since straining is what caused his heart to stop.
Now I’m hungry
Put 2 slices in the same side of the toaster. Then spread everything ont the toasted side. Melty goodness with soft outside.
Alright, so two slices on one side would never have occurred to me, so if nothing else thanks for that. :)
You don’t have to fully toast it. The bread doesn’t even have to brown. You just want to dry out the top layer a tiny bit.
I’m always down to try new things, so I’ll give it a shot for breakfast or lunch.
I have doubts it’ll be as squishy as I like, but I’ll report back. If it’s not as okay as I’ve been led to believe, I’ll be absolutely neutral and keep eating my sandwich. Maybe say “hmm” or something.Try using your toaster’s bagel setting if it has one to minimize the toasting of the outside (I have no dog in the fight, just something I thought about)
That’s a great idea, and I would do it, but: after I bought my toaster I realized far too late to return it that the bagel setting is a lie. It heats both sides, it’s just adjusting the timer to be right for bagels. While still cooking both sides for not good reason.
It might be the angriest I’ve ever been at a small appliance, if you couldn’t tell by my sharing this anecdote almost entirely unprompted.
toasted PBJ on the griddle
Deep fried uncrustable
I just eat it faster than it gets soggy
You gotta let it sit on the windowsill for at least one to two weeks before eating it.
Eh boo-boo, whadda you think about getting us some sandwiches.
Try butter first then PB then jelly. So good.
I do this too, but I make sure one side is just a thin layer and the other side is the actual peanut butter layer.
Every day we stray further from jod.
Choosey mons choose GIF
*Every day we Skippy further from Jif.
Meh, still better than peanut butter in the fridge.
That’s a sin that shall not be forgiven
nawp. adams smooth, in the fridge. yeah it’s a pain you gotta stir it boohoo. best damn peanutbutter ever.
JIF tastes like reeces practically. technically peanut butter but mostly stabilizers and preservatives.
My biggest problem is that bottle of supposed jelly.
Artificial grape flavor is just the worst… And that’s from somebody who likes black licorice.
Maybe that’s why you hate delicious fake grape flavoring
Yeah it’s not wobbly at all. How would you even put jelly in a bottle???
I take it you’re from the UK?
It’s jam, the spread for toast, not the wobbly dessert that shouldn’t go on toast.It’s a liquid when it’s hot and it thickens into a spreadable gloop when it cools.
This is a cheaper brand meant for quick kids lunches, not a “high end” one. There’s nothing stopping anyone from putting a “good” one in a bottle, beyond it just Not Being Done.
Wouldn’t be surprised if it actually changed the flavour a bit.
That’s one way to make the “secret sauce” for burgers. Just ketchup, yellow mustard, mayo and sometimes relish. Mixing them before adding to the burger changes the taste considerably.
My grandma used to mix the PB & J together for me when I was a kid because I didn’t like peanut butter. I still kinda like it that way because it reminds me of her.
That sounds like a completely acceptable reason to me! Grandmas are awesome!
No one does this. The person who posted that was just trying to make trouble
My father did this when I was growing up all the time
Yeah he did that right after he came back from getting some milk from the store.
Sounds like he wanted to start a fight.
When we had field trips in early grade school, this is how they served the supplied PB&J’s. I guess it kept the jelly from soaking into the bread while the sandwiches sat in a cooler for 4 hours.
Yup, it’s better for when it’s gonna be sitting
Source: I’ve eaten an ungodly amount of PBJs in my life
That not really meant for sandwiches though. That’s meant for eating straight out of the jar with a dirty spoon at 4am while your standing in the kitchen in your underwear.
Or so I’ve heard
😰
I’m gonna try this and if it’s satisfactory, start doing it myself.
Please report back to class with your full breakdown. We are anticipating your results eagerly.
Felt like getting a snack, so I decided to try it with a bagel. Didn’t really notice a huge difference in taste, however it was significantly easier to spread. Another benefit from mixing the two is that you can spread it on toast, a bagel, etc, even if you only have a single slice, without contaminating the peanut butter or jelly/jam/preserves jar. The downside is that you have additional dishes to wash (in particular, a bowl and two spoons, one for peanut butter, the other for jelly).
My conclusion is that it’s technically superior (easier to spread, can be spread on a single slice of bread). Only downside is that additional cleanup is required. As such, not a great method if you’re in a time crunch and don’t have the time to mix the pb&j and wash additional dishes. However, if time isn’t a problem and you want a snack, try mixing pb&j.
Will do. It’s been a while since I’ve felt like pb&j, but I’ll try to remember to report back when I get around to trying it.
Smucker’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.
This pic is some dystopic stuff. How can you eat those fake mixtures full of chemistry? Is this what people in USA eat? Even the bread looks like it would never spoil.
https://www.labeladvisor.com/showproduct/?id=31393§ion=ingredients
The palm oil is a problem ecologically, but healthwise is actually pretty decent as far as common fats go.
The bread is a shame and there’s a lot higher quality available, same with jelly, though the squeeze bottle is convenient.
This kinda bread goes bad in about a week if kept air tight, or a few hours if left out.
https://www.welchs.com/fruit-spreads/concord-grape-jelly/
The jelly is made with corn syrup, but otherwise doesn’t contain “scary chemicals”. It contains pectin, citric acid, and sodium citrate, which are completely natural things to be in jam or jelly. Pectin is traditionally boiled from apples, citric acid traditionally comes from lemons, sodium citrate is essentially just lemon juice and baking soda.
The only dystopian bits are the corn syrup and the scale these foods are made at. Calling them “fake mixtures full of chemistry” just makes it sound like you don’t know that all food is chemistry.
Idk the only jam I eat is one made by my grandma from fruits bought from farmers on the market so there is that. I once tried the supermarket one and they are all horrible and kinda synthetic
I don’t really care if ingredients are theoretically safe no more than I would eat a theoretically nutritious protein powder daily.
I avoid food that was made in factory generally it always feels synthetic and like a cheap, horrible substitute compared to the rich flavour of the real thing.
So it is kind of dystopic for me to see such poor substitute for ‘food’ being the only choice. You could as well as go all in and eat some flavoured nutrient NASA pasta.
What else is fake in this world of ours we don’t even notice anymore? How much fakeness one can take until it’s no longer life but only survival?
Homemade jams made by grandmothers are popular in the US, and mass produced products are at least available where you are, if they’re in supermarkets. So someone is buying them. Neither are “the only choice”. This isn’t a black and white “the USA versus everywhere else” thing
For now it is still possible I guess, even in us but you guys will be first for total and complete enshittification of food
the real crime is using sugary peanut butter in a PB&J
it’s so much better with regular peanut butter, the jelly is already sweet enough. I’m convinced people who use sugary peanut butter in PB&J just want candy.
It’s true we do.
What to you is sugary peanut butter?
Straight ground peanuts will have about 2g of sugar per serving, and standard jif has 3g of sugar.
I mix it in my mouth with the bread, like the good Lord intended!
Just like the mayonegg from Arrested Development
I like it like this sometimes
Me too. But that looks like too high of a jelly content to me, but each to his own.
I’ll do this every once in a while, this person hardly used any peanut butter though. Either that or the dye in his jelly is crazy, cuz when I do it it ends up looking like a slightly darker peanut butter. Unless I don’t mix it enough? Cuz I like leaving little clumps of jelly. But then yeah, you just dip little bits of bread, or crackers, or if you’re as insane as I am you just eat it like a snack.
Know what’s REALLY insane though? Mixing cottage cheese and applesauce. That shit is delicious.
I’ve been feeding applesauce and cottage cheese to my toddler and mixed it one day by accident. Surprisingly good.
You might want double check and make sure that isn’t the lead-tainted applesauce.
It’s not any of the brands flagged by the FDA. Plus, our pediatrician does regular blood tests to check for lead.
It’s the Whole Foods brand unsweetened applesauce.
Have you checked how much added shit is in the apple sauce?
Most applesauce is apples, water and vitamin C. Some have some sugar.
Even the worst store brand applesauce I could find an ingredient label for was just apples, sugar, vitamin C. Not entirely sure what you were trying to imply about applesauce?
I just imagined the added sugar would be very high.
Fair point, but it’s the Whole Foods brand unsweetened applesauce. We also don’t serve the pouches and this is a controlled food served with planned meals, not something that our kid is sucking down multiple times a day.
:) some brands it might be, but apples are pretty sweet on their own so most don’t even bother adding much if any.
Adding none can work as advertising, and adding a gram or so can help keep the apple solids from separating, which makes people like the texture more, so it’s a trade off.We’ve gotten, and continue to get, way better about not making staple childrens food absolute garbage since the whole wave of childhood obesity thing was noticed.
It used to be terrible since the kids would ask for whichever was sweetest. Parents have actually started looking now so it’s calmed down a bit.
Cottage cheese and fruit in general, but I’m partial to pineapple chunks. So good.
