The Best Creamy Peanut Butter...???

[GM]

Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!

https://www.nytimes.com/wirecutter/reviews/best-creamy-peanut-butter/

"The best supermarket stalwart:

Skippy Creamy Peanut Butter (about $2.50 for 16.3 ounces at the time of publication)

Of all the “regular” peanut butters we tried (oil added, super-creamy, and homogenous), Skippy was a standout favorite. It tied for first place with Teddie, winning a unanimous thumbs up from our tasters. Skippy’s robust peanut flavor lingers on the palate longer than that of other regular peanut butters, such as Jif and Peter Pan, and it has a pleasant texture that doesn’t feel waxy like some of the other oil-added peanut butters we tried, including Reese’s and Target’s Good & Gather. Our panel of tasters described Skippy as candy-like but not cloying, because it has enough salt to balance the sweetness. Surprisingly, we found that Skippy’s salted peanut flavor becomes even more pronounced when paired with jam and bread (in a good way).

Texture: Supersmooth and thick
Ingredients: Roasted peanuts, sugar, hydrogenated vegetable oil (cottonseed, soybean, and rapeseed oil), salt


Another great supermarket pick:

"Jif Creamy Peanut Butter (about $3 for 16 ounces at the time of publication)

Our panelists praised this ubiquitous peanut butter for its pronounced and robust peanuttiness. To me, Jif tasted like Skippy with slightly less sugar. (That may be why it has a faint bitterness that Skippy lacks.) One taster appreciated Jif’s “unimpeachably smooth” texture. Another mused that it “tasted like the spoonfuls of peanut butter I grew up with as a kid.” Jif is a classic choice for PB&J. As another panelist noted, “This is a good supermarket-style peanut butter, in that the synergy with the jam and bread hits the spot—sweet, salty, creamy.”

Texture: Supersmooth and thick
Ingredients: Roasted peanuts, sugar, molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono and diglycerides, salt..."


https://www.nytimes.com/wirecutter/reviews/best-creamy-peanut-butter/

The Best Creamy Peanut Butter

By Lesley Stockton - Published March 31, 2023

Few things in Americana are at once as commonplace and unique as peanut butter.

Twist the lid off a jar and the smell is unmistakable; for some of us, it’s a time machine back to the elementary school cafeteria. If you’ve loved this pantry staple since childhood, you probably have strong preferences: smooth or chunky, natural or classic, sweet or salty (or somewhere in between).

But in truth, some peanut butters are just fresher and better-tasting than most. We tasted 15 smooth-style peanut butters to find the most scrumptious ones you can buy, focusing on brands that can be found in supermarkets and big-box stores nationwide. After consuming many spoonfuls of peanut butter and quite a few PB&Js, we landed on our favorites, which include both natural and conventional varieties.

The best natural peanut butter

Teddie All Natural Smooth Peanut Butter (about $7 for 16 ounces at the time of publication)

This pick is one of only two peanut butters that got a unanimous thumbs-up from every member of our tasting panel. Teddie peanut butter checks all the boxes: It has good, spreadable body, great salt content, a pleasant grainy texture, and fresh-roasted peanut flavor. Our tasters liked how the nuttiness burst on the palate and that the consistency was somehow simultaneously loose yet thick enough to hold shape on a spoon. Out of all of the peanut butters we tried, Teddie made my favorite PB&J. Its assertive salted peanut flavor complements jams and jellies, and it holds its form atop sliced bread without oozing out the sides. Since it’s a natural peanut butter, you need to incorporate the oil that has separated from the solids before using it. (We found a handy tool for that very task.)

Texture: Grainy and loose but not drippy
Ingredients: Dry-roasted peanuts, salt


The best organic peanut butter

Santa Cruz Organic Creamy Light Roasted Peanut Butter (about $6.50 for 16 ounces at the time of publication)

Santa Cruz Organic’s smooth peanut butter comes in light- and dark-roasted options. We tried both and found that the light-roasted peanut butter showcased the sweetness and complexity of the peanut more than its toastier sibling. Santa Cruz Organic’s Light Roasted Peanut Butter is similar to Teddie’s All Natural Smooth Peanut Butter in texture, body, and flavor, except that it has noticeably less salt. In fact, when I tasted this peanut butter sprinkled with a couple flakes of Diamond Crystal salt, it was strikingly similar to a dollop of Teddie peanut butter straight out of the jar. Santa Cruz’s powerful peanut flavor also stands out in a PB&J. If you’re looking for an organic, low-sodium, fresh-tasting peanut butter, this is it.

Texture: Grainy and loose
Ingredients: Organic roasted peanuts, salt


Other good peanut butters

If you want a dark-roasted peanut butter with just a hint of salt: Like its light-roasted sibling, Santa Cruz Organic’s Creamy Dark Roasted Peanut Butter (about $6.50 for 16 ounces at the time of publication) delivers a similar texture and assertive peanutty flavor to Teddie peanut butter, but with 60% less sodium. Compared with Teddie, Santa Cruz Organic’s dark-roasted peanut butter didn’t taste as balanced, delivering deep-roasted flavor and little else. But a tiny sprinkle of salt rounds out the flavor. And unlike many other natural peanut butters we tried, Santa Cruz Organic peanut butter tastes like fresh-roasted peanuts, not dusty old ones.

If you like salty peanut butter: Trader Joe’s Creamy Salted Peanut Butter (about $2 for 16 ounces at the time of publication) is an affordable, natural peanut butter that many of our panelists loved. It’s supersmooth and generously salted, with an almost pourable viscosity. Some tasters thought it was too salty and sticky when eaten plain, but on a PB&J, the peanut butter balanced the jam’s sweetness with its saltiness and assertive roasted-peanut flavor. One tester said they’d like to try using it to make sesame noodles. It’s very finely ground, resulting in an almost silt-like texture, a plus for folks who don’t like any crunchy bits.

If you want organic peanut butter in bulk: Kirkland Signature Organic Peanut Butter (about $14 for two 28-ounce jars at the time of publication) is an excellent value. It’s finely ground and similar in texture and dark-roasted flavor to Trader Joe’s Creamy Salted Peanut Butter, but it has less salt. Panelists liked the Kirkland peanut butter’s spreadability and smooth texture in their PB&Js, though a couple of folks thought the jam overpowered it somewhat. One warning: It was a giant pain in the neck to mix the oil with the peanut paste in the bottom of the jar. Our peanut butter mixer, which worked beautifully on every other natural peanut butter we tested, got stuck. Stirring with a peanut butter knife left us with an oily, lumpy mixture. A spin in the food processor finally did the trick to make this peanut butter homogenous, something most people might be reluctant to do at home.


The competition

Many panelists agreed that Peter Pan Creamy Peanut Butter (about $4 for 16.3 ounces at the time of publication) was overly sugary, so much so that it subdued the peanut flavor. However, a couple of us loved its candy-like sweetness.

Greasy, thin, and too salty was the general consensus on the body and taste of Whole Foods 365 Creamy Peanut Butter (about $3 for 16 ounces at the time of publication). Some panelists also thought that the peanut flavor came across as raw and stale.

Target Good & Gather Creamy Peanut Butter (about $2 for 16 ounces at the time of publication) has a muted peanut flavor that’s most pronounced in the aftertaste. Our panelists were also put off by its waxy texture.

Smucker’s Natural Creamy Peanut Butter (about $4 for 16 ounces at the time of publication) has long been a favorite of a few of our tasters because it’s widely available and has a good amount of salt. But we all agreed that compared with the competition, it has a flat, almost stale, peanut flavor.

Trader Joe’s Organic Creamy Salted Valencia Peanut Butter (about $4.50 for 16 ounces at the time of publication) has a robust roasted-peanut flavor and a thin, sticky texture. Many panelists found that it tasted stale.

Our panelists thought that Woodstock Organic Smooth Easy Spread Peanut Butter (about $8 for 16 ounces at the time of publication) tasted slightly bitter and under roasted.

Walmart Great Value Creamy Peanut Butter (about $4 for 16 ounces at the time of publication) has difficult-to-identify, off flavors that our panelists struggled with. The spectrum of descriptions included: “artificial citrus-extract flavor,” “acrid,” and “[tastes] kind of like the peanut butter in Uncrustables.”

As a lover of peanut butter cups, I was very excited to try Reese’s Creamy Peanut Butter (about $4 for 16 ounces at the time of publication). But it didn’t live up to its name. Even though it had a punchy peanut flavor, the mouthfeel was overwhelmingly waxy.


How we picked and tested

For this guide, we only tasted jars labeled “peanut butter,” which is a legal designation. According to the USDA, peanut butter must contain at least 90% peanuts, blanched or unblanched. If any oil is added, it must be a fully hydrogenated plant-seed oil. Anything else must be labeled “peanut butter spread,” which includes brands that list palm oil as an ingredient.

To reflect what people are most likely to buy and to narrow down our pool of contenders, we excluded chunky-style peanut butter. Surveys such as this large one (subscription required) from 2014 or this smaller one from 2019 suggest that more people choose creamy than crunchy. However, we have good news for any chunky fans reading this guide: Almost all of our picks are available in chunky style as well.

We tested the natural style (the kind that usually requires some stirring) and what we refer to as the “regular” style (silky-smooth and homogenous). Natural peanut butters are generally just peanuts ground to a paste, maybe with some added salt, though the term natural doesn’t carry any regulatory weight. Regular peanut butter, which includes fully hydrogenated vegetable fats to keep it homogenized, is the stuff that many of us in the US grew up with, like Jif and Skippy. Regular peanut butter also typically contains sugar, whereas none of the natural peanut butters we tested do. Additionally, the regular kind is what’s often recommended in baking recipes that call for peanut butter. Both styles of peanut butter are good, and it truly just depends on your personal preferences and what you’ll use it for.

We also did our best to test peanut butters that folks can buy in major grocery stores. To help us gain a clearer picture of what’s available in different regions and narrow down our list, we asked 22 Wirecutter staffers from all over the country to send us photos of the peanut butters available at the markets they frequent, focusing on national supermarket chains and big-box stores.

To prepare the peanut butters for tasting, we covered the labels so that our panelists could taste without the bias of their nostalgia. We then incorporated the oils and solids in the natural peanut butters with these handy Witmer Natural Peanut Butter Hand Mixers, which homogenize natural peanut butter without splashing oil all over the kitchen and your clothes. (If you buy one, make sure you get the correct size for the peanut butter jars you have. A PDF on Witmer’s website helps you choose the best model for your needs.) The peanut butter mixer allowed us to fully incorporate a 16-ounce jar of natural peanut butter in about a minute.

Our panel included six tasters: Wirecutter kitchen editors Marilyn Ong and Gabriella Gershenson, and Wirecutter writers Mace Dent Johnson, Ciara Murray Jordan, Rachel Wharton, and myself. We first tried each peanut butter solo from a spoon, tasting them for freshness, peanuttiness, saltiness, sweetness, and any peculiar, off flavors. We then ruled out the definite nos and made PB&Js from the remaining favorites, noting the brands we liked best. When we finished tasting, we discussed our thoughts on each peanut butter and came to a consensus on the best of the bunch.

This article was edited by Gabriella Gershenson and Marguerite Preston..."

[Bryan Simmons]

On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
> Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!
>

There's something a little wrong with grownups who eat Jif,
and more than a little wrong with grownups who eat Skippy.

--Bryan

[Thomas]

I make my own. Mesmerizing I tell ya.

[Ed P]

On 4/4/2023 8:50 PM, GM wrote:
>
> Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!
>
> https://www.nytimes.com/wirecutter/reviews/best-creamy-peanut-butter/
>
> "The best supermarket stalwart:
>
> Skippy Creamy Peanut Butter (about $2.50 for 16.3 ounces at the time of publication)
>
> Of all the “regular” peanut butters we tried (oil added, super-creamy, and homogenous), Skippy was a standout favorite. It tied for first place with Teddie, winning a unanimous thumbs up from our tasters. Skippy’s robust peanut flavor lingers on the palate longer than that of other regular peanut butters, such as Jif and Peter Pan, and it has a pleasant texture that doesn’t feel waxy like some of the other oil-added peanut butters we tried, including Reese’s and Target’s Good & Gather. Our panel of tasters described Skippy as candy-like but not cloying, because it has enough salt to balance the sweetness. Surprisingly, we found that Skippy’s salted peanut flavor becomes even more pronounced when paired with jam and bread (in a good way).
>
> Texture: Supersmooth and thick
> Ingredients: Roasted peanuts, sugar, hydrogenated vegetable oil (cottonseed, soybean, and rapeseed oil), salt
>
>
> Another great supermarket pick:
>
> "Jif Creamy Peanut Butter (about $3 for 16 ounces at the time of publication)
>
> Our panelists praised this ubiquitous peanut butter for its pronounced and robust peanuttiness. To me, Jif tasted like Skippy with slightly less sugar. (That may be why it has a faint bitterness that Skippy lacks.)

Tried a couple of others, always came back to Skippy. Been eating it
for about 75 years. Not the same jar, of course.

https://en.wikipedia.org/wiki/Skippy_(peanut_butter)

[GM]

It sure is a LOT of peanuts, Ed...

"Skippy has factories in Little Rock, Arkansas, and Shandong Province, China. About 750,000 pounds of
peanuts are brought daily to the Skippy Peanut Butter plant in Little Rock, Arkansas, resulting in over
3.5 million pounds of peanut butter produced each week..."

--
GM

[songbird]

Ed P wrote:
...

> Tried a couple of others, always came back to Skippy. Been eating it
> for about 75 years. Not the same jar, of course.
>
> https://en.wikipedia.org/wiki/Skippy_(peanut_butter)

prefer Jif. we had to buy some Skippy last year after the
peanut butter recall, but i did not like it as much as Jif.

if i want more texture and salt i have roasted peanuts on
hand to mix in or throw on.

in the past several months my go to snack is sliced apples
and sometimes with peanut butter. it's satisfying enough to
replace entire meals and has helped me keep my weight down
this winter. i much prefer this to chips, sodas, most cakes,
etc. the only things that really tempt me now are chocolate
and tapioca pudding and a few other things. i can skip most
candy bars these days too. not worth the calories as they
are coated with waxy/slimy stuff that doesn't taste much like
anything other than sweet. if i want just sweet i'll have
some brown sugar (which is a good thing to have on a sand-
wich with some Jif and good bread).


songbird

[itsjoan...@webtv.net]

On Tuesday, April 4, 2023 at 7:59:17 PM UTC-5, Bryan Simmons wrote:
>
> There's something a little wrong with grownups who eat Jif,
> and more than a little wrong with grownups who eat Skippy.
>
> --Bryan
>

Who made you the arbiter of what people should and should not eat?

[Hank Rogers]

Even worse than cheerios?

[itsjoan...@webtv.net]

On Tuesday, April 4, 2023 at 8:05:25 PM UTC-5, Ed P wrote:
>
> Tried a couple of others, always came back to Skippy. Been eating it
> for about 75 years. Not the same jar, of course.
>
> https://en.wikipedia.org/wiki/Skippy_(peanut_butter)
>

Skippy is my choice as well. But if you gift me a jar of Jif, I'll gladly eat it.

[itsjoan...@webtv.net]

On Tuesday, April 4, 2023 at 8:43:01 PM UTC-5, Hank Rogers wrote:

>
> Bryan Simmons wrote:
> >
> > There's something a little wrong with grownups who eat Jif,
> > and more than a little wrong with grownups who eat Skippy.
> >
> > --Bryan
> >
> Even worse than cheerios?
>

Maybe if I mix my Cheerios with my Skippy he'll feel better about my
choices. (Like I care.)

[GM]

To torture BRYAN I'm make him eat sammiches made from cheep white bread, with a filling
of wino beat - off mayo, Skippy, and Cheerios, lol...

--
GM

[Hank Rogers]

Accompanied by the cheapest piss water beer available.

[Bruce]

On Tue, 4 Apr 2023 18:04:44 -0700 (PDT), Thomas <cano...@gmail.com>

wrote:

>On Tuesday, April 4, 2023 at 8:59:17 PM UTC-4, Bryan Simmons wrote:
>> On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
>> > Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!
>> >
>> There's something a little wrong with grownups who eat Jif,
>> and more than a little wrong with grownups who eat Skippy.
>>
>> --Bryan
>
>I make my own. Mesmerizing I tell ya.
>

That's much better than those doctored brands. All peanut butter needs
is peanuts and maybe salt. Brands like that exist too.

[Sqwertz]

I think Jif has a better, nutty/roasted flavor. And I like the
texture.

Or at least I did 15-20 years ago.

-sw

[Bruce]

Skippy peanut butter has added crap:
roasted peanuts, sugar hydrogenated vegetable oil (cottonseed soybean
and rapeseed oil) to prevent separation, salt.

My ALDI "Oh So Natural" brand only has this:
peanuts (100%)

[Bruce]

On Tue, 4 Apr 2023 21:35:45 -0400, songbird <song...@anthive.com>
wrote:

>Ed P wrote:
>...
>> Tried a couple of others, always came back to Skippy. Been eating it
>> for about 75 years. Not the same jar, of course.
>>
>> https://en.wikipedia.org/wiki/Skippy_(peanut_butter)
>
> prefer Jif. we had to buy some Skippy last year after the
>peanut butter recall, but i did not like it as much as Jif.

Jif's has crap added too:
"Roasted Peanuts And Sugar, Contains 2% Or Less Of: Molasses, Fully
Hydrogenated Vegetable Oils (Rapeseed And Soybean), Mono And
Diglycerides, Salt."

[Bruce]

I understand. One crap brand or another crap brand doesn't make much
difference.

[Kẻ giả mạo là sâu bọ]

On 4/4/2023 5:50 PM, GM wrote:

> Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!

If you're fond of garbage, eat all you can stuff down.

> Skippy Creamy Peanut Butter (about $2.50 for 16.3 ounces at the time of publication)

> Ingredients: Roasted peanuts, sugar, hydrogenated vegetable oil (cottonseed, soybean, and rapeseed oil), salt

If it contains hydrogenated oils, it's pure garbage.

> Another great supermarket pick:
>
> "Jif Creamy Peanut Butter (about $3 for 16 ounces at the time of publication)

> Ingredients: Roasted peanuts, sugar, molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono and diglycerides, salt..."

More garbage. The best peanut butter has one, maybe two ingredients, and
hydrognated oils are NOT among them.

Fuck off.

[GM]

And a flagon of "Eau de Master" parfum to sniff...!!!

--
GM

[Bruce]

On Tue, 4 Apr 2023 19:04:23 -0700, Kẻ giả mạo là sâu bọ
<for...@su.ck> wrote:

>On 4/4/2023 5:50 PM, GM wrote:
>
>> Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!
>
>If you're fond of garbage, eat all you can stuff down.
>
>> Skippy Creamy Peanut Butter (about $2.50 for 16.3 ounces at the time of publication)
>> Ingredients: Roasted peanuts, sugar, hydrogenated vegetable oil (cottonseed, soybean, and rapeseed oil), salt
>
>If it contains hydrogenated oils, it's pure garbage.

Hey, someone with a brain!

>> Another great supermarket pick:
>>
>> "Jif Creamy Peanut Butter (about $3 for 16 ounces at the time of publication)
>> Ingredients: Roasted peanuts, sugar, molasses, fully hydrogenated vegetable oils (rapeseed and soybean), mono and diglycerides, salt..."
>
>More garbage. The best peanut butter has one, maybe two ingredients, and
>hydrognated oils are NOT among them.

Yay, bingo!

[Ed Pawlowski]

There is a lot wrong with people that would be critical of others eating it.

[Hank Rogers]

It’s deja vu. Almost like Popeye has returned.

[Bruce]

There's nothing wrong with telling people who eat a bad product, that
they could eat something better. From the same supermarket. At the
same price. How can that information be bad?

[Bryan Simmons]

Might as well discuss spaghetti. Tried a couple of others (Franco
American, store brands), always came back to *The Chef* (Boyardee).
Decent PB has two ingredients, peanuts and salt.

--Bryan

[Gary]

Just like Bryan said. Both y'all should try some real peanut butter
sometime. It's more than just peanuts and salt.

I like salted peanuts for a snack. I wouldn't like them on bread,
powdered or whole.

[Gary]

Salted peanuts are good but just ground up together is NOT peanut
butter. Different recipes.

Steamed broccoli (and salt) is good but that's not broccoli and cheese.

And you said that right after saying that Chef Boyardee and other canned
spaghetti is good.

You should try making your spaghetti sauce from scratch and all natural.
Just use peanuts, salt and a tomato. :)

[Ed P]

It's an opinion. I've had the "better" and did not care for it. I also
buy mayo in jars rather than make a tablespoon when needed.

It was virtue signaling.

[Dave Smith]

Which additives make the best peanut butter. I buy only peanut butter
that contains only peanuts. No salt, no sugar and no preservatives.

[Cindy Hamilton]

Shortening keeps it from separating. Sugar makes it taste good.

For my part, I'm not all that fond of peanuts. A PB&J is a last-resort
meal.

Bottom line: Jif and Skippy taste like the peanut butter I grew up
with, and that's what I want.

--
Cindy Hamilton

[cshenk]

Correct.

Here's one we like. Once or twice, I had to make it due to shipping
shortages combined with hoarding during Covid,

2 cups deshelled peanuts
1 tsp salt
1.5 tsp honey
1.5 TB peanut oil

Put in blender or food processor then drizzle oil as it blends. I
don't use all the oil as it doesn't seem to need it.

You can make it without the honey but we like it with it. Not too
sweet with only about 8ml honey distributed among 2 cups of PB.

[cshenk]

Snicker... Hey, at least I got to post a recipe out of it!

[cshenk]

Bryan Simmons wrote:

> On Tuesday, April 4, 2023 at 10:47:15 PM UTC-5, Ed Pawlowski wrote:
> > On 4/4/2023 8:59 PM, Bryan Simmons wrote:
> > > On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
> > >> Surprise, surprise - Skippy and Jif stack up pretty well against
> > the competition...!!! >>
> > > There's something a little wrong with grownups who eat Jif,
> > > and more than a little wrong with grownups who eat Skippy.
> > >
> > > --Bryan
> > There is a lot wrong with people that would be critical of others
> > eating it.
> >
> Might as well discuss spaghetti. Tried a couple of others (Franco
> American, store brands), always came back to *The Chef* (Boyardee).
> Decent PB has two ingredients, peanuts and salt.
>
> --Bryan

No thanks on the canned pasta!

Mostly using store brand dry or dry Japanese Udon. Nothing special in
the ingredient list,

[Bryan Simmons]

On Wednesday, April 5, 2023 at 7:07:57 AM UTC-5, Gary wrote:
> On 4/5/2023 5:52 AM, Bryan Simmons wrote:
> > On Tuesday, April 4, 2023 at 10:47:15 PM UTC-5, Ed Pawlowski wrote:
> >> On 4/4/2023 8:59 PM, Bryan Simmons wrote:
> >>> On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
> >>>> Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!
> >>>>
> >>> There's something a little wrong with grownups who eat Jif,
> >>> and more than a little wrong with grownups who eat Skippy.
> >>>
> >>> --Bryan
> >> There is a lot wrong with people that would be critical of others eating it.
> >>
> > Might as well discuss spaghetti. Tried a couple of others (Franco
> > American, store brands), always came back to *The Chef* (Boyardee).
> > Decent PB has two ingredients, peanuts and salt.
> >
> > --Bryan
> Salted peanuts are good but just ground up together is NOT peanut
> butter. Different recipes.
>

Peanut butter. True, it's not typical *children's* peanut butter,
but it's peanut butter.
https://www.target.com/p/smucker-39-s-natural-creamy-peanut-butter-16oz/-/A-13261183

>
> Steamed broccoli (and salt) is good but that's not broccoli and cheese.
>

The idea the peanut butter isn't peanut butter unless it
has fucking Crisco in it is laughable.
https://en.wikipedia.org/wiki/Peanut_butter

>
> And you said that right after saying that Chef Boyardee and other canned
> spaghetti is good.
>

It was a joke, Gary. If you read the wording, it's a
paraphrase of Ed's post:

"Tried a couple of others, always came back to Skippy."

"Skippy" is what a small child might name a new
puppy.

--Bryan

[cshenk]

Bryan Simmons wrote:

> On Wednesday, April 5, 2023 at 7:07:57 AM UTC-5, Gary wrote:
> > On 4/5/2023 5:52 AM, Bryan Simmons wrote:
> > > On Tuesday, April 4, 2023 at 10:47:15 PM UTC-5, Ed Pawlowski
> > > wrote:
> > >> On 4/4/2023 8:59 PM, Bryan Simmons wrote:
> > >>> On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
> > >>>> Surprise, surprise - Skippy and Jif stack up pretty well
> > against the competition...!!! >>>>
> > >>> There's something a little wrong with grownups who eat Jif,
> > >>> and more than a little wrong with grownups who eat Skippy.
> > >>>
> > >>> --Bryan
> > >> There is a lot wrong with people that would be critical of
> > others eating it. >>
> > > Might as well discuss spaghetti. Tried a couple of others (Franco
> > > American, store brands), always came back to *The Chef*
> > > (Boyardee). Decent PB has two ingredients, peanuts and salt.
> > >
> > > --Bryan
> > Salted peanuts are good but just ground up together is NOT peanut
> > butter. Different recipes.
> >

> Peanut butter. True, it's not typical children's peanut butter,

> but it's peanut butter.
>
https://www.target.com/p/smucker-39-s-natural-creamy-peanut-butter-16oz/-/A-13261183
> >
> > Steamed broccoli (and salt) is good but that's not broccoli and
> > cheese.
> >
> The idea the peanut butter isn't peanut butter unless it
> has fucking Crisco in it is laughable.
> https://en.wikipedia.org/wiki/Peanut_butter
> >
> > And you said that right after saying that Chef Boyardee and other
> > canned spaghetti is good.
> >

> It was a joke, Gary. If you read the wording, it's a
> paraphrase of Ed's post:
> "Tried a couple of others, always came back to Skippy."
> "Skippy" is what a small child might name a new
> puppy.
>
> --Bryan

Smile, Don likes both plus a store brand that uses a small amount of
honey powder and brown sugar. Both are bottom listed. Top listed is
peanuts, then peanut oil, then salt. Unfortunatly they often only have
crunchy (sold out of smooth). Can't be much sugar/sweetner because
salt it listed above them and it's only 128mg sodium per 2 TB serving.

Skippy is just a popular brand here. Marketed for a really long time.
Probably the most known PB&J is Jif or Skippy and Grape Jelly. Sure,
lots of variation there!

Anyone tell you about Mikey? H eats anything... ;-)

[songbird]

Bruce wrote:
...

> Jif's has crap added too:
> "Roasted Peanuts And Sugar, Contains 2% Or Less Of: Molasses, Fully
> Hydrogenated Vegetable Oils (Rapeseed And Soybean), Mono And
> Diglycerides, Salt."

true, but i can tolerate it and i don't react to it
in other ways. some years ago i was reacting to some
peanut butter i happened to have bought a bunch of jars
on sale. so i stopped eating peanut butter for a few
years. then gradually put it back into my diet and now
it's a staple item.

i don't mind whole peanut fresh ground peanut butter
once in a while but i don't want it all the time. Jif
works out well enough.


songbird

[songbird]

cshenk wrote:
...

> No thanks on the canned pasta!

Spaghettios are fine, just filler in an emergency or
when nothing else seems to appeal to me. Mom gets rather
grossed out by the idea of eating them cold right from
the can, but it doesn't bother me at all. i grew up
eating all sorts of cold italian/italian american dishes
and pasta with any kind of tomato sauce was ok. i can
say though that i don't really like pasta with just
tomato ketchup on it. i can skip that. in that case
i'd rather eat plain pasta or with a bit of butter and
garlic salt or basil or dill.

> Mostly using store brand dry or dry Japanese Udon. Nothing special in
> the ingredient list,

the main difference between what comes from a can and
fresh eating is that i do like pasta on the more firm
side and canned pasta is normally more mushy.

doesn't matter though in the end, sometimes food is
just fuel.


songbird

[cshenk]

songbird wrote:

> cshenk wrote:
> ...
> > No thanks on the canned pasta!
>
> Spaghettios are fine, just filler in an emergency or
> when nothing else seems to appeal to me. Mom gets rather
> grossed out by the idea of eating them cold right from
> the can, but it doesn't bother me at all. i grew up
> eating all sorts of cold italian/italian american dishes
> and pasta with any kind of tomato sauce was ok. i can
> say though that i don't really like pasta with just
> tomato ketchup on it. i can skip that. in that case
> i'd rather eat plain pasta or with a bit of butter and
> garlic salt or basil or dill.

Sounds ok but the reduced sodium diet Don has to follow, makes them a
non-fit here.

> > Mostly using store brand dry or dry Japanese Udon. Nothing special
> > in the ingredient list,
>
> the main difference between what comes from a can and
> fresh eating is that i do like pasta on the more firm
> side and canned pasta is normally more mushy.

Mushy in that case doesn't bother me.

> doesn't matter though in the end, sometimes food is
> just fuel.
>
>
> songbird

Yup! In another message, you see my red sauce going today. My Italian
blend is aging out a bit so takes a bit more. It will be adjusted as
it develops.

[Bruce]

Is it only real peanut butter when they've first added crap to it?
Peanut butter = peanuts and maybe salt. My ALDI brand doesn't even
have salt added.

>I like salted peanuts for a snack. I wouldn't like them on bread,
>powdered or whole.

What, without cheap oil or chemicals added? Just salted peanuts? Gary!

[Bruce]

Gary, when Dave and I agree, you can safely assume it's true.

[Bruce]

On Wed, 05 Apr 2023 13:43:09 GMT, Cindy Hamilton
<hami...@invalid.com> wrote:

>On 2023-04-05, Dave Smith <adavid...@sympatico.ca> wrote:
>> On 2023-04-05 8:02 a.m., Gary wrote:
>>> On 4/4/2023 9:59 PM, Bruce wrote:
>>
>>>> That's much better than those doctored brands. All peanut butter needs
>>>> is peanuts and maybe salt. Brands like that exist too.
>>>
>>> Just like Bryan said. Both y'all should try some real peanut butter
>>> sometime. It's more than just peanuts and salt.
>>>
>>> I like salted peanuts for a snack. I wouldn't like them on bread,
>>> powdered or whole.
>>>
>> Which additives make the best peanut butter. I buy only peanut butter
>> that contains only peanuts. No salt, no sugar and no preservatives.
>
>Shortening keeps it from separating. Sugar makes it taste good.

Typical American thinking. As if something can't taste good without
added sugar.

>For my part, I'm not all that fond of peanuts. A PB&J is a last-resort
>meal.
>
>Bottom line: Jif and Skippy taste like the peanut butter I grew up
>with, and that's what I want.

You grew up with crap and never moved on.

[Bruce]

On Wed, 5 Apr 2023 08:07:51 -0400, Gary <g.ma...@att.net> wrote:

>On 4/5/2023 5:52 AM, Bryan Simmons wrote:
>> On Tuesday, April 4, 2023 at 10:47:15 PM UTC-5, Ed Pawlowski wrote:
>>> On 4/4/2023 8:59 PM, Bryan Simmons wrote:
>>>> On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
>>>>> Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!
>>>>>
>>>> There's something a little wrong with grownups who eat Jif,
>>>> and more than a little wrong with grownups who eat Skippy.
>>>>
>>>> --Bryan
>>> There is a lot wrong with people that would be critical of others eating it.
>>>
>> Might as well discuss spaghetti. Tried a couple of others (Franco
>> American, store brands), always came back to *The Chef* (Boyardee).
>> Decent PB has two ingredients, peanuts and salt.
>>
>> --Bryan
>
>
>Salted peanuts are good but just ground up together is NOT peanut
>butter. Different recipes.

That's what peanut butter is, dude. Why would it only be peanut butter
after the industry has added crap to it?

[Hank Rogers]

Indeed, a cheerio eating young child.

[Hank Rogers]

Well, we already have the master to tell us when food is bad. One
hall monitor is enough here. Master even provides ingredient lists
to back up his claims.

I vote to keep the master in office til bryan can improve his
stature. Just saying "It's wino beat-off" is not scientific enough.

But, he's a good enough replacement for Popeye.

[jmcquown]

On 4/5/2023 10:47 AM, cshenk wrote:
> Bryan Simmons wrote:
>
>> On Tuesday, April 4, 2023 at 10:47:15 PM UTC-5, Ed Pawlowski wrote:
>>> On 4/4/2023 8:59 PM, Bryan Simmons wrote:
>>>> On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
>>>>> Surprise, surprise - Skippy and Jif stack up pretty well against
>>> the competition...!!! >>
>>>> There's something a little wrong with grownups who eat Jif,
>>>> and more than a little wrong with grownups who eat Skippy.
>>>>
>>>> --Bryan
>>> There is a lot wrong with people that would be critical of others
>>> eating it.
>>>
>> Might as well discuss spaghetti. Tried a couple of others (Franco
>> American, store brands), always came back to *The Chef* (Boyardee).
>> Decent PB has two ingredients, peanuts and salt.
>>
>> --Bryan
>
> No thanks on the canned pasta!
>

Agreed! That canned Franco American & Chef Boyardee stuff was the kind
thing mother would give my brothers and I for lunch on weekends when we
were kids. All she had to do was heat it up and she could stock up on
it at the commissary. Yet Bryan is chiding "grownups" for eating JIF or
Skippy peanut butter. Go figure.

> Mostly using store brand dry or dry Japanese Udon. Nothing special in
> the ingredient list,

There's nothing special in the ingredients list of actual spaghetti,
either. :)

Jill

[jmcquown]

I buy the Publix brand "natural" peanut butter and the only ingredients
are ground roasted peanuts, peanut oil & salt. No sugar, no
preservatives. It tastes like <drumroll> *peanuts*! :)

Jill

[Bruce]

On Wed, 5 Apr 2023 17:46:32 -0400, jmcquown <j_mc...@comcast.net>
wrote:

See? It's not that hard, all you sugary chemical munchers!

[Hank Rogers]

jmcquown wrote:
> On 4/5/2023 10:47 AM, cshenk wrote:
>> Bryan Simmons wrote:
>>
>>> On Tuesday, April 4, 2023 at 10:47:15 PM UTC-5, Ed Pawlowski
>>> wrote:
>>>> On 4/4/2023 8:59 PM, Bryan Simmons wrote:
>>>>> On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
>>>>>> Surprise, surprise - Skippy and Jif stack up pretty well against
>>>> the competition...!!!  >>
>>>>> There's something a little wrong with grownups who eat Jif,
>>>>> and more than a little wrong with grownups who eat Skippy.
>>>>>
>>>>> --Bryan
>>>> There is a lot wrong with people that would be critical of others
>>>> eating it.
>>>>
>>> Might as well discuss spaghetti. Tried a couple of others (Franco
>>> American, store brands), always came back to *The Chef* (Boyardee).
>>> Decent PB has two ingredients, peanuts and salt.
>>>
>>> --Bryan
>>
>> No thanks on the canned pasta!
>>
> Agreed!  That canned Franco American & Chef Boyardee stuff was the
> kind thing mother would give my brothers and I for lunch on
> weekends when we were kids.  All she had to do was heat it up and
> she could stock up on it at the commissary.

Your highness should have filed child abuse charges against your
parents. Absolutely unthinkable horrors you endured, eating canned
pasta. Damn. I'm surprised they didn't abandon your majesty.

Your parents were fucking monsters! If they were alive, they'd be
jailed for many years.

[Hank Rogers]

jmcquown wrote:
> On 4/5/2023 9:26 AM, Dave Smith wrote:
>> On 2023-04-05 8:02 a.m., Gary wrote:
>>> On 4/4/2023 9:59 PM, Bruce wrote:
>>
>>>> That's much better than those doctored brands. All peanut
>>>> butter needs
>>>> is peanuts and maybe salt. Brands like that exist too.
>>>
>>> Just like Bryan said. Both y'all should try some real peanut
>>> butter sometime. It's more than just peanuts and salt.
>>>
>>> I like salted peanuts for a snack. I wouldn't like them on
>>> bread, powdered or whole.
>>>
>> Which additives make the best peanut butter. I buy only peanut

>> butter that contains only peanuts.  No salt, no sugar and no

>> preservatives.
>>
>>
> I buy the Publix brand "natural" peanut butter and the only
> ingredients are ground roasted peanuts, peanut oil & salt.  No
> sugar, no preservatives.  It tastes like <drumroll> *peanuts*! :)
>
> Jill

All natural, just like your highness.

:)

[Dave Smith]

There are three brands that I buy, all of them are peanuts only. They
are no emulsifiers so I have to deal with the oil separating.

My recent attempt at an easy way to homogenize went awry. I used an
electric beater with only one beater. I inserted the one beater, plugged
it in, held onto the mouth of the jar, stuck the beater in and turned it
on. Apparently I wasn't holding the jar securely. As soon as I tuned it
on the beater bit into the thick peanut butter and the jar started
spinning. The centripetal force didn't affect the ground peanuts but
that peanut oil went flying.

After cleaning up and doing it more carefully I had it well mixed up.
That was about a week ago. I noted to day that some of the oil has
separated again.

[Bruce]

I just stick a small knife in and horse around a bit. Done.

[jmcquown]

On 4/5/2023 7:01 PM, Dave Smith wrote:
> On 2023-04-05 5:46 p.m., jmcquown wrote:
>> On 4/5/2023 9:26 AM, Dave Smith wrote:
>
>>> Which additives make the best peanut butter. I buy only peanut butter
>>> that contains only peanuts.  No salt, no sugar and no preservatives.
>>>
>>>
>> I buy the Publix brand "natural" peanut butter and the only
>> ingredients are ground roasted peanuts, peanut oil & salt.  No sugar,
>> no preservatives.  It tastes like <drumroll> *peanuts*! :)
>
>
> There are three brands that I buy, all of them are peanuts only. They
> are no emulsifiers so I have to deal with the oil separating.
>

I do like the addition of a little salt. It's not an excessive amount
of salt.

> My recent attempt at an easy way to homogenize went awry. I used an
> electric beater with only one beater. I inserted the one beater, plugged
> it in, held onto the mouth of the jar, stuck the beater in and turned it
> on.  Apparently I wasn't holding the jar securely. As soon as I tuned it
> on the beater bit into the thick peanut butter and the jar started
> spinning. The centripetal force didn't affect the ground peanuts but
> that peanut oil went flying.
>

I'm surprised the jar itself didn't go flying and break!

> After cleaning up and doing it more carefully I had it well mixed up.
> That was about a week ago. I noted to day that some of the oil has
> separated again.
>

I've been chastized in the past for doing this, don't ask me why. I
place the new *unopened* jar of natural peanut butter upside down so the
oil mostly shifts to the bottom of the jar. Then I turn it right-side
up and when the oil starts to rise to the top I open it, give it a good
stir until the oil is well incorporated. Then store the jar in the
refrigerator. It doesn't tend to separate when it's chilled. Before
using it, take it out of the fridge for a few minutes and give it a bit
of a stir again.

Refrigerating it also makes it last longer since it doesn't contain any
preservatives. I don't use a lot of peanut butter. Mostly for PB toast
these days.

Jill

[Thomas]

When I make my own, just peanuts, nothing added, there is no separation.
Planters shelled, big jug into my fp. I have vids but do not know how to post. Postimage says sorry.

[Michael Trew]

On 4/5/2023 17:42, jmcquown wrote:
> On 4/5/2023 10:47 AM, cshenk wrote:
>> Bryan Simmons wrote:
>>>
>>> Might as well discuss spaghetti. Tried a couple of others (Franco
>>> American, store brands), always came back to *The Chef* (Boyardee).
>>> Decent PB has two ingredients, peanuts and salt.
>>>
>>> --Bryan
>>
>> No thanks on the canned pasta!
>>
> Agreed!

Peanut butter is peanut butter. I'll eat it with out without a bit of
sugar. I've got to agree with y'all on the canned past, however... that
stuff is disgusting. I'd eat a can of chef boyardee if I were literally
starving and had nothing else to eat.

[Bruce]

On Wed, 05 Apr 2023 23:45:26 -0400, Michael Trew
<michae...@att.net> wrote:

>On 4/5/2023 17:42, jmcquown wrote:
>> On 4/5/2023 10:47 AM, cshenk wrote:
>>> Bryan Simmons wrote:
>>>>
>>>> Might as well discuss spaghetti. Tried a couple of others (Franco
>>>> American, store brands), always came back to *The Chef* (Boyardee).
>>>> Decent PB has two ingredients, peanuts and salt.

If people like Gary, Ed and Cindy prefer crappy peanut butter with
junky additives, that probably means this is what they grew up with.
They don't even know what the real product tastes like. Kinda sad.

[Ed Pawlowski]

I know what the real product tastes like, but prefer Skippy. OTOH, the
cashew butter I buy only has salt in it.

[itsjoan...@webtv.net]

I, too, know what the 'real product' tastes like, but I'm not fond of having
to store the jar upside down nor having to stir it every time I want to make
a sandwich. Give me the good old, hydrogenated stuff that I can eat without
thinking about stirring it up.

[Bruce]

[Bruce]

On Wed, 5 Apr 2023 22:32:34 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

Youse's taste buds have been ruined in childhood. Youse probably also
think that ham should be bright pink.

[Leonard Blaisdell]

On 2023-04-05, Bruce <Br...@invalid.invalid> wrote:

> Gary, when Dave and I agree, you can safely assume it's true.

s/true/odd/g

[dsi1]

Canned spaghetti was what we ate in the 60's. My wife said that her mom made canned spaghetti too when she was growing up. To make it extra tasty, we put American cheese on top while it was cooking. As it goes, the 60's were awful as far as food went. We eat and cook a lot better in these modern times. Here's what I had for breakfast yesterday. The best part about being old is that I can eat whatever the hell I want. It's totally awesome!

https://photos.app.goo.gl/ZBYBKMN4oTMmRhZL7

[Gary]

What I see here is that you're trying to sneak into the Sisterhood, via
Dave. (as your sponsor) Good luck with that.

Try this and get back to me:
Start with a bag of peanuts.
To be super all natural, buy them raw from a farm that grows them.*
Turn that into peanut butter without adding *anything* else but maybe a
bit of salt.

* for several years, I worked for a family that also owned a working
farm about 100 miles away. Each year they gave me a 2-3 pound bag of
fresh harvest peanuts raw in the shell.

[Bruce]

On Thu, 6 Apr 2023 04:27:28 -0400, Gary <g.ma...@att.net> wrote:

>On 4/5/2023 3:22 PM, Bruce wrote:
>> On Wed, 5 Apr 2023 09:26:51 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> Which additives make the best peanut butter. I buy only peanut butter
>>> that contains only peanuts. No salt, no sugar and no preservatives.
>>>
>> Gary, when Dave and I agree, you can safely assume it's true.
>
>What I see here is that you're trying to sneak into the Sisterhood, via
>Dave. (as your sponsor) Good luck with that.

Lol, good one! I have my work cut out for me!

>Try this and get back to me:
>Start with a bag of peanuts.
>To be super all natural, buy them raw from a farm that grows them.*
>Turn that into peanut butter without adding *anything* else but maybe a
>bit of salt.
>
>* for several years, I worked for a family that also owned a working
>farm about 100 miles away. Each year they gave me a 2-3 pound bag of
>fresh harvest peanuts raw in the shell.

That's too much trouble. I can get at least 2 brands that only add
peanuts to the pb. They both taste fine. They leave nothing to be
desired in terms of peanut butter flavour. So why would I buy a brand
that adds crap to the mix? How could that improve it?

[Gary]

Sugar is just another flavoring and doesn't have to be overused.
If y'all like "all natural everything," just quit buying spices and herbs.

[Bruce]

So that's why we disagree. Youse want your peanut butter sweeter than
it naturally is. Nothing wrong with that. American products often have
extra sugar. Enjoy!

[Gary]

Refrigerating peanut butter, "only takes a few minutes out of the fridge
and give it a bit of a stir."

You've obviously never done this or you wouldn't have claimed it.

You ma'am, are a pretend Princess.

[Bruce]

I often do that. Take it out of the fridge, stick a small knife in,
stir a bit and ready to go. Maybe if you have a Gary style pb with
lots of crazy oil added, it separates more and you need to stir all
that crap back in. But I never have a problem with this.

In short: the less crap oil's been added, the less separation's a
problem.

[GM]

Is Jill then the "Princess Anastasia" of Dataw Island...???

Lol...

--
GM

[songbird]

jmcquown wrote:
...

> Refrigerating it also makes it last longer since it doesn't contain any
> preservatives. I don't use a lot of peanut butter. Mostly for PB toast
> these days.

we've no problem with peanut butter spoiling. a 3lb jar
may last a month or two here.

refridge it, nope... it doesn't separate enough to worry
about.


songbird

[Gary]

songbird wrote:
> Spaghettios are fine, just filler in an emergency or
> when nothing else seems to appeal to me. Mom gets rather
> grossed out by the idea of eating them cold right from
> the can, but it doesn't bother me at all.

I like them occasionally and I do eat them right from the can, room
temperature. Much thicker that way. Heat them up and they turn a bit too
soupy.

[Gary]

And that's my problem with the natural peanut butter. It tastes TOO much
like peanuts. LOL - but true. Peanut butter is a different recipe using
peanuts and OTHER ingredients.

I like oatmeal but I would never make it with just oats, water and salt.

[Gary]

On 4/5/2023 7:01 PM, Dave Smith wrote:

Funny story. Have fun, Mr.Natural.

[Cindy Hamilton]

On 2023-04-06, songbird <song...@anthive.com> wrote:
> jmcquown wrote:
> ...
>> Refrigerating it also makes it last longer since it doesn't contain any
>> preservatives. I don't use a lot of peanut butter. Mostly for PB toast
>> these days.
>
> we've no problem with peanut butter spoiling. a 3lb jar
> may last a month or two here.

A 12-ounce jar might last 6 months (or more) here.

--
Cindy Hamilton

[Gary]

On 4/5/2023 11:50 PM, Bruce wrote:

Biased much? I've tried both ways and made my choice.
I love plain peanuts but for peanut butter, give me Jif.
I seriously doubt that will be my eventual cause of death.

[Bryan Simmons]

On Wednesday, April 5, 2023 at 3:43:01 PM UTC-5, Hank Rogers wrote:
> Bryan Simmons wrote:
> > On Wednesday, April 5, 2023 at 7:07:57 AM UTC-5, Gary wrote:
> >> On 4/5/2023 5:52 AM, Bryan Simmons wrote:
> >>> On Tuesday, April 4, 2023 at 10:47:15 PM UTC-5, Ed Pawlowski wrote:
> >>>> On 4/4/2023 8:59 PM, Bryan Simmons wrote:
> >>>>> On Tuesday, April 4, 2023 at 7:50:48 PM UTC-5, GM wrote:
> >>>>>> Surprise, surprise - Skippy and Jif stack up pretty well against the competition...!!!
> >>>>>>
> >>>>> There's something a little wrong with grownups who eat Jif,
> >>>>> and more than a little wrong with grownups who eat Skippy.
> >>>>>
> >>>>> --Bryan
> >>>> There is a lot wrong with people that would be critical of others eating it.

> >>>>
> >>> Might as well discuss spaghetti. Tried a couple of others (Franco
> >>> American, store brands), always came back to *The Chef* (Boyardee).
> >>> Decent PB has two ingredients, peanuts and salt.
> >>>

> >>> --Bryan
> >> Salted peanuts are good but just ground up together is NOT peanut
> >> butter. Different recipes.
> >>
> > Peanut butter. True, it's not typical *children's* peanut butter,
> > but it's peanut butter.
> > https://www.target.com/p/smucker-39-s-natural-creamy-peanut-butter-16oz/-/A-13261183
> >>
> >> Steamed broccoli (and salt) is good but that's not broccoli and cheese.
> >>
> > The idea the peanut butter isn't peanut butter unless it
> > has fucking Crisco in it is laughable.
> > https://en.wikipedia.org/wiki/Peanut_butter
> >>
> >> And you said that right after saying that Chef Boyardee and other canned
> >> spaghetti is good.
> >>
> > It was a joke, Gary. If you read the wording, it's a
> > paraphrase of Ed's post:
> > "Tried a couple of others, always came back to Skippy."
> > "Skippy" is what a small child might name a new
> > puppy.
> >
> > --Bryan
> >
> Indeed, a cheerio eating young child.
>
Those young children, they're *all* Cheerio eaters.

--Bryan

[Bryan Simmons]

On Thursday, April 6, 2023 at 4:32:00 AM UTC-5, Gary wrote:

That is exactly the correct way to do it. It also helps if you get
it a little warm beforehand. Over the years, I've probably stirred
up fifty or more jars because until a few years ago, my wife ate
a PB sandwich almost every day, and the PB was always
Smucker's.

>
> > Then store the jar in the refrigerator. It doesn't tend to
> > separate when it's chilled.
>

It doesn't separate, but it is also darned near impossible to spread.

>
> > Before using it, take it out of the fridge for a few minutes
> > and give it a bit of a stir again.
> >
> > Refrigerating it also makes it last longer since it doesn't contain any
> > preservatives. I don't use a lot of peanut butter. Mostly for PB toast
> > these days.
> >
> > Jill
> Refrigerating peanut butter, "only takes a few minutes out of the fridge
> and give it a bit of a stir."
>
> You've obviously never done this or you wouldn't have claimed it.
>

She *did* say that she was putting it on toast, but even on hot
toast it is a bitch to spread when cold, and "a few minutes" isn't
going to make much difference.

>
> You ma'am, are a pretend Princess.
>

Why do you say that? Is it because stirring refrigerated PB is a
task that requires brute strength that's not typically associated
with princesses?

--Bryan

[itsjoan...@webtv.net]

On Thursday, April 6, 2023 at 5:18:50 AM UTC-5, Bruce wrote:
>
> >On 4/5/2023 7:24 PM, jmcquown wrote:
> >>>

> >Refrigeratichastised butter, "only takes a few minutes out of the fridge

> >and give it a bit of a stir."
> >

> I often do that. Take it out of the fridge, stick a small knife in,
> stir a bit and ready to go.
>

When I want a peanut butter sandwich I want it THEN not after I've had
to take it out of the refrigerator, let it sit, or have to stir it up.

[%]

One might assume her hand strength is strong due to
the many gloved hand-jobs the princess has administered
over the years.

Don't let her choke you out, or leave you ball-less.

[%]

itsjoan...@webtv.net wrote:
> When I want a peanut butter sandwich I want it THEN not after I've had
> to take it out of the refrigerator, let it sit, or have to stir it up.
>

Precisely!

[Bryan Simmons]

Yeah, and if you buy the PB that has the Crisco mixed in
with it (Skippy, Jif, Peter Pan, etc.), then it doesn't separate
anyway, so there's no point in refrigerating it in the first
place.

--Bryan

[Bruce]

Yeah, stirring can take all of 5 seconds.

[Bruce]

On Thu, 6 Apr 2023 08:02:44 -0400, songbird <song...@anthive.com>
wrote:

Exactly. If people have a problem with pb separating, they probably
also have a problem with taking the lid of the jar.

[Bruce]

Here we go. You don't like peanut butter, so you want the industry to
add crap to it, so it doesn't taste so much like peanut butter
anymore. I think that's an unexpected devaluation of your contribution
to this discussion. "Ghe ghe."

[Bruce]

Don't worry. People with poor taste can live long lives :)

[itsjoan...@webtv.net]

Not when it's cold.

But I can purchase sugar and hydrogenated laden peanut butter by the
truckload, so you're statement is moot. That means no waiting for it
'warm up' and certainly no tedious stirring to get the oil incorporated
back into the p'butter. We've all got choices, ain't that grand?!?

[Bruce]

On Thu, 6 Apr 2023 12:35:44 -0700 (PDT), "itsjoan...@webtv.net"
<itsjoan...@webtv.net> wrote:

>On Thursday, April 6, 2023 at 1:39:28 PM UTC-5, Bruce wrote:
>>
>> On Thu, 6 Apr 2023 12:55:41 -0400, % <per...@yohoo.net> wrote:
>>
>> >itsjoan...@webtv.net wrote:
>> >
>> >> When I want a peanut butter sandwich I want it THEN not after I've had
>> >> to take it out of the refrigerator, let it sit, or have to stir it up.
>> >>
>> >Precisely!
>> >
>> Yeah, stirring can take all of 5 seconds.
>>
>Not when it's cold.

What a first world problem.

>But I can purchase sugar and hydrogenated laden peanut butter by the
>truckload, so you're statement is moot. That means no waiting for it
>'warm up' and certainly no tedious stirring to get the oil incorporated
>back into the p'butter. We've all got choices, ain't that grand?!?

I'm not for banning your gunk. People have the right to consume gunk.

[%]

That's five seconds you'll turn your back on Americans,
is it worth that gamble?

[dsi1]

This is true. You'd have to raise a kid in order to be aware of this factoid. Beats me why they like that stuff. It sort of tastes like dry straw. Kids love the taste of poi too but you have to start feeding it to them at an early age.

[Bruce]

Hey, you said you didn't care if I criticised Americans and now you're
constantly all precious and hurt.

[%]

Bruce wrote:
> On Thu, 6 Apr 2023 16:05:53 -0400, % <per...@yohoo.net> wrote:
>
>> Bruce wrote:
>>> On Thu, 6 Apr 2023 12:55:41 -0400, % <per...@yohoo.net> wrote:
>>>
>>>> itsjoan...@webtv.net wrote:
>>>>> When I want a peanut butter sandwich I want it THEN not after I've had
>>>>> to take it out of the refrigerator, let it sit, or have to stir it up.
>>>>>
>>>> Precisely!
>>>
>>> Yeah, stirring can take all of 5 seconds.
>>>
>> That's five seconds you'll turn your back on Americans,
>> is it worth that gamble?
>
> Hey, you said you didn't care if I criticised Americans and now you're
> constantly all precious and hurt.
>

Actually, I said if that's all you have to do with your
time 7 days a week keep it up. That's *obviously* your only
pass-time.

You'll always be a far cry from making me upset, with the
understanding that you wish you were an American, and hence
the ankle biting from down under.

Chin up, son, and never forget how your American ally helped
stop you from being Hitlers' bitch, please.

[Bruce]

So did the English, the Polish, the Russians, the Canadians and so on.
"Allies" remember? Allies doesn't mean Americans. And soldiers doesn't
include a nameless couch potato in RFC, so don't you take any credit
:)

[%]

You obviously skipped history class, and it's ironic that
you project Americans as beer drinking couch potatoes.

Btw, I don't take any credit for it, but my grand-pappy
died fighting those Germans in WW2.

You can eat shit and die if you can't even recognize
history.

[Bruce]

On Thu, 6 Apr 2023 16:59:22 -0400, % <per...@yohoo.net> wrote:

>Bruce wrote:
>>
>> So did the English, the Polish, the Russians, the Canadians and so on.
>> "Allies" remember? Allies doesn't mean Americans. And soldiers doesn't
>> include a nameless couch potato in RFC, so don't you take any credit
>> :)
>>
>You obviously skipped history class, and it's ironic that
>you project Americans as beer drinking couch potatoes.

No, just you.

>Btw, I don't take any credit for it, but my grand-pappy
>died fighting those Germans in WW2.

Then he wasn't a couch potato. But you may still be.

>You can eat shit and die if you can't even recognize
>history.

[jmcquown]

Peanut butter melts on PB toast. I leave it out of the fridge long
enough to start to soften up a bit, stir it and spread it on toast then
back into the refrigerator it goes.

Jill

[jmcquown]

On 4/6/2023 5:31 AM, Gary wrote:
> On 4/5/2023 7:24 PM, jmcquown wrote:

>> On 4/5/2023 7:01 PM, Dave Smith wrote:

>>> On 2023-04-05 5:46 p.m., jmcquown wrote:
>>>> On 4/5/2023 9:26 AM, Dave Smith wrote:
>>>
>>>>> Which additives make the best peanut butter. I buy only peanut
>>>>> butter that contains only peanuts.  No salt, no sugar and no
>>>>> preservatives.
>>>>>
>>>>>
>>>> I buy the Publix brand "natural" peanut butter and the only
>>>> ingredients are ground roasted peanuts, peanut oil & salt.  No
>>>> sugar, no preservatives.  It tastes like <drumroll> *peanuts*! :)
>>>
>>>

>>> There are three brands that I buy, all of them are peanuts only. They
>>> are no emulsifiers so I have to deal with the oil separating.
>>>
>> I do like the addition of a little salt.  It's not an excessive amount
>> of salt.
>>
>>> My recent attempt at an easy way to homogenize went awry. I used an
>>> electric beater with only one beater. I inserted the one beater,
>>> plugged it in, held onto the mouth of the jar, stuck the beater in
>>> and turned it on.  Apparently I wasn't holding the jar securely. As
>>> soon as I tuned it on the beater bit into the thick peanut butter and
>>> the jar started spinning. The centripetal force didn't affect the
>>> ground peanuts but that peanut oil went flying.
>>>
>> I'm surprised the jar itself didn't go flying and break!
>>
>>> After cleaning up and doing it more carefully I had it well mixed up.
>>> That was about a week ago. I noted to day that some of the oil has
>>> separated again.
>>>
>> I've been chastized in the past for doing this, don't ask me why.  I
>> place the new *unopened* jar of natural peanut butter upside down so
>> the oil mostly shifts to the bottom of the jar.  Then I turn it
>> right-side up and when the oil starts to rise to the top I open it,

>> give it a good stir until the oil is well incorporated.  Then store

>> the jar in the refrigerator.  It doesn't tend to separate when it's

>> chilled.  Before using it, take it out of the fridge for a few minutes
>> and give it a bit of a stir again.

>>
>> Refrigerating it also makes it last longer since it doesn't contain
>> any preservatives.  I don't use a lot of peanut butter.  Mostly for PB
>> toast these days.
>>

>> Jill
>
> Refrigerating peanut butter, "only takes a few minutes out of the fridge

> and give it a bit of a stir."
>

> You've obviously never done this or you wouldn't have claimed it.
>

> You ma'am, are a pretend Princess.
>

You, sir, are an idiot. I've posted about it a number of times over the
years. What did you do, forget to add it to your list of things to make
snarky comments about?

Jill

[%]

Bruce wrote:
> Allies doesn't mean Americans.
>

You'd quake in your rotten shoes without your
American ally.

[jmcquown]

On 4/6/2023 4:27 AM, Gary wrote:
> On 4/5/2023 3:22 PM, Bruce wrote:
>> On Wed, 5 Apr 2023 09:26:51 -0400, Dave Smith
>> <adavid...@sympatico.ca> wrote:
>>
>>> On 2023-04-05 8:02 a.m., Gary wrote:
>>>> On 4/4/2023 9:59 PM, Bruce wrote:
>>>
>>>>> That's much better than those doctored brands. All peanut butter needs
>>>>> is peanuts and maybe salt. Brands like that exist too.
>>>>
>>>> Just like Bryan said. Both y'all should try some real peanut butter
>>>> sometime. It's more than just peanuts and salt.
>>>>
>>>> I like salted peanuts for a snack. I wouldn't like them on bread,
>>>> powdered or whole.

>>>>
>>> Which additives make the best peanut butter. I buy only peanut butter
>>> that contains only peanuts.  No salt, no sugar and no preservatives.
>>>

>> Gary, when Dave and I agree, you can safely assume it's true.
>
> What I see here is that you're trying to sneak into the Sisterhood, via
> Dave. (as your sponsor)  Good luck with that.
>
> Try this and get back to me:
> Start with a bag of peanuts.
> To be super all natural, buy them raw from a farm that grows them.*
> Turn that into peanut butter without adding *anything* else but maybe a
> bit of salt.
>
> * for several years, I worked for a family that also owned a working
> farm about 100 miles away. Each year they gave me a 2-3 pound bag of
> fresh harvest peanuts raw in the shell.
>
>
In your example you skip (or conveniently ignore) the fact that the
peanuts are roasted first.

Jill

Jill

[Bruce]

Allies doesn't mean Americans. I know you're the Land of the Free and
God loves you and you're a shining democratic beacon in a dark world
(Trump, ghe ghe), but there are more countries than just the US.

[Bruce]

On Thu, 6 Apr 2023 17:37:09 -0400, jmcquown <j_mc...@comcast.net>
wrote:

Joan doesn't think that far ahead. For instance, when Joan wants an
egg, she wants it THEN. She doesn't have time to cook it, she just
plops it in raw.

[%]

jmcquown wrote:
> Jill
>
> Jill
>
One sig *without a delimiter* isn't enough for the
princess, she needs two to be sure.

[%]

Bruce wrote:
> On Thu, 6 Apr 2023 17:44:17 -0400, % <per...@yohoo.net> wrote:
>
>> Bruce wrote:
>>> Allies doesn't mean Americans.
>>>
>> You'd quake in your rotten shoes without your
>> American ally.
>
> Allies doesn't mean Americans.
>
>

You said that already, except in *your Aussie* case we are.

>
>
I know you're the Land of the Free
>

I'd bet if anyone knows the words to our American
National Anthem in RFC, it's *you*.

You Aussies should really pay more for your protection.