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  • Excelsior: [imgs.xkcd.com image 500x342]

    /Whatever floats your goat, subby.


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  • There is an acceptable amount of bug parts in peanut butter according to the FDA. Acceptable to whom?
  • Or store it upside down in the fridge.
  • Subby sounds fat, and probably douses his Bubba Gump fried shrimp in Guy Fieri's Donkey Sauce. Enjoy your hydrogenated sugar paste, and eventual insulin dependency.

    Costco two pack all natural PB is good for me. Store it on its side so when you stir it up you can use a knife to break up the harder paste without squirting peanut oil onto your shirt. Then keep it in the fridge.
  • Or you could just not buy peanut butter.
  • Snubnose: There is an acceptable amount of bug parts in peanut butter according to the FDA. Acceptable to whom?


    Thats true of many processed foods.  Hot Dogs are a good example.  Most bugs are edible and contain proportionately more protein per ounce.
  • Enjoy your shelf-stable jar full of sugar and hydrogenated oils.
  • Bill_Wick's_Friend: ImpendingCynic: CFitzsimmons: Jiff, Skippy, et al are all too sweet for me.

    Try Simply Jif. It has less sugar, and no corn syrup.

    Not something I've ever seen up here in Canada but I bet I'd like it.  I wish there was a half-way point between "poor texture / not quite sweet enough / separates" all natural and "holy crap peanuts is the third ingredient behind sugar and dextrose!" totally fake-tasting.


    What made me switch to Trader Joe's PB was us using up our stash of President's Choice "Jus Arachides" crunchy.  It seems unlikely that we'll be allowed to cross the border to visit the cottage and stock on necessities like the afore-mentioned PB, the Canadian flavours of Miss Vickies chips, my favorite oatmeal stout, and PC's Rosemary crackers, so we're having to improvise.
  • It's not a nut, it's a legume!
    Ya'll are eatin' legume butter.


    / runs from thread.
  • toetag: Snubnose: There is an acceptable amount of bug parts in peanut butter according to the FDA. Acceptable to whom?

    Thats true of many processed foods.  Hot Dogs are a good example.  Most bugs are edible and contain proportionately more protein per ounce.


    Peanut butter is only allowed 29 insect fragments per 100 grams.  Wheat flour can have 74 insect fragments per 50 grams.  (and wheat flour is allowed twice as much rodent hair as peanut butter)

    https://www.fda.gov/food/ingredients-​a​dditives-gras-packaging-guidance-docum​ents-regulatory-information/food-defec​t-levels-handbook

    Disclaimer : my grandfather helped start a company that sells ethylene oxide, a gas used to treat spices so they can be shipped internationally.  (it kills bugs, mold, bacteria, etc., but of course doesn't remove them or whatever they might've produced.  It's also highly explosive and causes cancer.)
  • Chief Superintendent Lookout: Uhhh, no one has mentioned not cleaning the utensils before using them.  That seriously made me twitchy, and I would not be eating any of that batch that was stirred.


    It really bugged me, but I didn't want to complain and seem like a weirdo.
  • Vermithrax Perjorative: It's better than runny ass-peanut butter.


    The elk around here have ass-peanuts.  Lots and lots.
  • Snubnose: There is an acceptable amount of bug parts in peanut butter according to the FDA. Acceptable to whom?


    Certainly not to the bugs I'd imagine.
  • ski9600: Vermithrax Perjorative: It's better than runny ass-peanut butter.

    The elk around here have ass-peanuts.  Lots and lots.


    Botanically, those are not nuts, those are berries.

    Dingleberries to be more precise.
  • McGrits: Someone here suggested to keep pure peanut butter in the fridge to prevent separation. I now do this because it works.


    That^

    All peanut butter that, is nothig but ground up peanuts, will separate over time.

    Step one:
    if storing for any time, flip the jar over from time to time. Or when you bring a new jar home that is already separated, just store it upside down until you need to open it.

    Step two:
    It almost always will need at least a little stir and fook the one job kitchen tool.
    Put a butter knife into the middle of the jar all the way to the bottom. Slowly spin the knife around, as it makes a larger hole her the oil fills it up and lowers from the jar edge to help prevent any spilling.
    And then just run the knife back and forth along the edge, not flat of the knife.
    As long as you go slowly and keep the knife deep in the peanut butter the oil will move down and mix in, not up and spill out.


    Step three:
    once well mixed, store in the fridge to prevent it separating again.
  • inglixthemad: edmo: Not as healthy subby.

    Exactly. Real peanut butter, without all the additives, is one of the best "industrial" foods available. We screwed that up by adding the stuff to keep it from separating on the shelf. Take a few minutes to mix it up, it isn't rocket science.


    I'm less worried about emulsifiers than the icing sugar and salt lick most brands put in there.
  • anuran: inglixthemad: edmo: Not as healthy subby.

    Exactly. Real peanut butter, without all the additives, is one of the best "industrial" foods available. We screwed that up by adding the stuff to keep it from separating on the shelf. Take a few minutes to mix it up, it isn't rocket science.

    I'm less worried about emulsifiers than the icing sugar and salt lick most brands put in there.


    Don't buy shiatty peanut butter, and those emulsifiers are usually shiatty for your body. Like I said, peanut butter is a great food. The stuff is high in protein, rich in healthy fats, et al., basically zero issues until you add emulsifiers and so on. Good peanut butter will never have sugar added, it won't need sugar. Good peanut butter will only have a small amount of salt, less than salted (cow milk cream) butter, added. They also spend a bit more on the peanuts, so the good stuff will cost more, to get the right amount of fats. This is important because it dictates how creamy the peanut butter will be, and how well it will avoid separation after mixing it at home when left at room temperature.
  • Bowen: edmo: Not as healthy subby.

    Also not as tasty. I can't eat Jif or Skippy anymore.

    [teddie.com image 291x321]
    /found the masshole


    Teddie is the peanut booter of the Gods.
  • inglixthemad: Take a few minutes to mix it up, it isn't rocket science.


    A few minutes?! But I'm snacky NOW!
  • Gough: Jus Arachides


    I keep seeing "Just Arachnids"
  • DecemberNitro: inglixthemad: Take a few minutes to mix it up, it isn't rocket science.

    A few minutes?! But I'm snacky NOW!


    Good things come to those who wait, so start stirring.
  • PickleBarrel: Gough: Jus Arachides

    I keep seeing "Just Arachnids"


    At the cottage, it's generally referred to as "only spiders" peanut butter.
  • ImpendingCynic: whatisaidwas: ImpendingCynic: CFitzsimmons: Jiff, Skippy, et al are all too sweet for me.

    Try Simply Jif. It has less sugar, and no corn syrup.

    Talk to me when it's no sugar.

    It doesn't bother me that much. I don't eat PB that often and I'd rather put up with a little sugar to get a shelf-stable product.

    To each their own.


    I have a better tool for the job. It's called a "butter knife". It has the advantage of being able to spread the peanut butter on your bread after you've stirred your PB. You can also use this knife for dairy butter and cream cheese. It even makes a handy pry bar, or screwdriver in a pinch. But wait there's more! In the event of a home evasion your butter knife can also serve as a weapon if you can't find anything sharper.

    Warning: Keep it way from small children and electrical sockets.
  • Well, to each their own.  As a kid I loved peanut butter, and consequently my tastes got very specific.  There were two solid years of misery during which my mother packed my sandwich school lunch with un-adulterated ground-up-style peanut... no, I won't call it "butter", there was nothing buttery about it.  It was a gritty, oily substance that needed daily stirring.

    When I complained, she tried spreading a little honey on the bread, not understanding that I didn't like honey either, making my lunch worse.  I distinctly remember being able to open my sandwich and un-peel the peanut substance off the bread; it wouldn't stick at all.

    On the opposite end of the spectrum, major brands like Jif and Skippy were way too oily and sugary.  The right middle ground (for me, anyway) was Kraft - ignoring whatever terrible chemicals or corporate shenanigans they do.  I don't know about the U.S., but in Canada there's a "light" version that I quite like.  Actually - now that I look at their website, they apparently have an "unsweetened, unsalted" version.  Could give that one a try.  Looks like it would probably pass my texture preferences - not sure about my taste preferences.
  • ImpendingCynic: whatisaidwas: ImpendingCynic: CFitzsimmons: Jiff, Skippy, et al are all too sweet for me.

    Try Simply Jif. It has less sugar, and no corn syrup.

    Talk to me when it's no sugar.

    It doesn't bother me that much. I don't eat PB that often and I'd rather put up with a little sugar to get a shelf-stable product.

    To each their own.


    It isn't the sugar making it stable, it's the hydrogenated vegetable oil.
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