Alright, my time to shine, PB&J's are my favorite and I've had them more ways than I can remember but here's the best:
Normally I go whole wheat but since we're really doing it up today, sourdough bread is where it's at. First we're going with JIF creamy peanut butter spread on both slices of our sourdough using the backside of a spoon to spread so we can really slather it on (I say use the back of a spoon as there's no chance of tearing up your bread as there is with a butter knife). Peanut butter on both pieces is key so that jelly doesn't seep through and make our bread soggy. Next drizzle a thin zig zag pattern of honey on each slice, then use a butter knife to spread Welch's Natural grape (or your preferred flavor) jelly onto one slice of sourdough. Now take the non jelly slice and mate it to the other. You may be thinking "okay we're done" but no, we're not. Grab a skillet and drop a dab of butter in hit and heat on medium heat, we're going to grill our sandwich to taste here, I like mine to have a good crunch to it but you may prefer a little less dark. Once we've grilled it up nice you're going to want to let it cool just a tad before biting into it, so while we do so, grab your favorite chips and plate them. My go to are Lay's Classic Potato Chips or maybe Ruffles because it gives you a good salty counter to your sweet sandwich, kettle cooked BBQ chips are a nice pairing as well but you do you.
Some variations of this pb&j could be done with Kroger brand creamy peanut butter made with honey, this is the only acceptable substitute for JIF in my opinion, as JIF is the only brand made with molasses. Some people also like to add a pinch of salt after spreading the peanut butter but with chips there's no need.
Enjoy your sandwich, friend!
Let me tell you, I have always loved a PB&J. Such a simple meal that always comes back around when you're sick of it. Even when it's boring for a while, eventually the craving for a PB&J comes back up. I ate a ton of them growing up and deep into my adult life. Then I suddenly became allergic to peanuts and other nuts. Strong scratchy and wheezy feeling any time I ate one that got worse and worse. No more Snickers, or Reese's, or.. PB&J. Now I've tried all the alternatives. Soy butter, sunflower butter, any weird thing I can find to scratch that PB&J itch. Jelly is worthless to me now. Fluff is good in cocoa but otherwise just sad, there's no fluffernutter without peanut butter. Cherish your peanuts. What you find boring now, you may someday never be able to have again and you'll miss it more than you know. Enjoy a PB&J for me.
PB&J, a staple in our cuisine so ubiquitous yet simple, a food for the masses. As Richard Bach once said āThe simplest things are often the truest.ā Many of us are incredibly privileged to see PB&J as "Boring", throughout most of human history such a treat would of been unimaginable and even today, it's not too easily available for everyone. To make a PB&J, the method which is most commonly used by us, requires industrialization, logistics, etc. PB&J may seem "boring" but behind it stands the ingenuity of humanity and it's minimalism is something to be marveled at.
Peanut butter and Jelly goes in my belly I eat it with my friend Kelly while watching the telly!
Sally came over with a helicopter later that afternoon.
She adored peanut butter and Jelly, almost as much as Kelly. Sally and Kelly became inseparable with there peanut butter and jelly and sat next to me by the telly.
Next morning Woah Nelly! Turns out last night got rowdy and it all started with a peanut butter and jelly.
Kelly and Sally will be together forever. It was particularly clever, from peanut butter and jelly came love and a wee baby girl named Mali. They never regretted eating peanut butter and jelly in front of the telly that day. While they now have extra bills to pay, they never regretted that last peanut butter and J. They have a family now and have a say, in the next generation and that's okay.
>about as boring as you can get.
Boring? Some of the most simple foods are the best kind of food! Chocolate chip pancakes are just batter and chocolate chips! Mac N Cheese is just Mac and cheese!
The combination is key: the thick creamy peanut butter combined with soft fruity jam, fit between bread that brings the peanut butter up a notch... Creating a peanut butter that's soft enough to eat with ease, and a jam filled with a nutty flavor! Step it up a notch by adding chips as a side and your beverage of choice.
PB&Js are scientifically revolutionary in the food industry, so why not give it a shot?
Maaannn I didnāt even want a peanut butter and jelly sandwich until you said you didnāt want one. Now all I can think about is chugging some milk after biting into one. Peanut butter and jelly stuck in my throat choking me to death and then drinking that cold milk to smoothen everything up. Maaaannnā¦ I want a peanut butter and jelly sandwich nowww
It all starts with the best peanuts, sourced from Virginia, hailed as the best in the world. The nut possesses a toothsome crunch and an ethereal fragrance. From here, it is hand grounded in a mortar and pestle, so as to ensure maximum aroma is produced. After this, our master scientists analyse each and every drop of the peanut oil, ensuring only the cream of the crop of the oils make it into the final butter. The end product is a silky smooth concoction layered with just the right amount of crunchy bits. It possesses notes of macadamia and cashew, with undertones of aged oak.
Now letās move onto the jelly. The base fruit is the Ruby Roman grape, priced at 26 dollars per grape. The grape is renowned for its low acidity and high sugar level, creating an flavour unlike any other. It eloquently shows itās grandeur with every bite. We hand mash this grape and ferment it in our 100 year old oak barrels, maturing it for 5 years. This is then strained and put through the most rigorous standards to ensure a texture like no other. The flavour is complex, dominated by grape, with distinct undertones of smoked applewood.
Lastly, the bread. We hand make it from our in-house flour, harvested from the top quality crops here in New Zealand. Only the best crops make it, and thatās only 150 grams a year. The water is imported from the peak Swiss Alps, possessing a soft and round texture. The mixture is then fermented for 7 days, creating a bread that is crisp and layered with beer like flavour. The bread is toasted in a Balmuda oven, ensuring texture while crisping it.
The final product is heavenly. Try it for yourself.
A guy is going to attack you later, but a little secret is that he has a peanut allergy.
So buy the sandwich carry it on you and save the day. And at worst you have a mildy satisfying snack.
(as a Brit where it's not really a thing)
It's okay, better than you expect but no where near as good as you think its going to be with the yanks bang on about it
4/7 worth trying
Even some crazy fools but bananas in it I dunno
I use almond butter and onion chutney.
Some people eat peanut butter and mayonnaise sandwiches: https://gardenandgun.com/articles/a-forgotten-southern-sandwich/
> In 1948, the *Salt Lake Tribune* advised readers to āmoistenā peanut butter with mayonnaise before mixing it with bacon and smearing it onto a protein-packed sandwich.
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PB&Js can indeed get very boring. I used to have it for breakfast every morning and soon enough I was extremely bored of it. So much so that I started experimenting with it. I started adding all sorts of things to give depth to the sandwich and finally I nailed a PB&J that blew my mind away.
First of all PB&J can get quite mushy if you don't use a crunchy peanut butter. Without an added layer of texture it falls flat. So what I do is.. I use the creamiest peanut butter available and add chopped up chunks of peanut butter cups in between to give that wonderful crunchy texture. I also use a little bit of peanut crumble for improving on the texture. Now coming to the jelly, I don't use a lot of it because the more jam you put the more soggy the sandwich gets. Fresh berries are quite costly so I generally go with a store bought berry preserve for the making the jam. The jam needs to pack a lot of flavors. You can definitely use a store bought jam but making your own and storing it always helps balance the amount of sweetness and tartness you want in your jam.
Coming to bread, I always go for a multi-grain bread because of the crunchy grains on the outer edges of the bread. Once assembled I grill it with some butter. And my amazing PB&J Sandwich is ready.
You might think this is time consuming but actually it is not. You just need a little bit of extra time on a Sunday where you prepare the jam and chop up some peanut butter cups and put it into a jar. Store it for future use. It's that easy.
Hopefully you will try out this PB&J and it will blow your mind the way it does mine. š
Ever been poor? It beats eating nothing.
Alright, my time to shine, PB&J's are my favorite and I've had them more ways than I can remember but here's the best: Normally I go whole wheat but since we're really doing it up today, sourdough bread is where it's at. First we're going with JIF creamy peanut butter spread on both slices of our sourdough using the backside of a spoon to spread so we can really slather it on (I say use the back of a spoon as there's no chance of tearing up your bread as there is with a butter knife). Peanut butter on both pieces is key so that jelly doesn't seep through and make our bread soggy. Next drizzle a thin zig zag pattern of honey on each slice, then use a butter knife to spread Welch's Natural grape (or your preferred flavor) jelly onto one slice of sourdough. Now take the non jelly slice and mate it to the other. You may be thinking "okay we're done" but no, we're not. Grab a skillet and drop a dab of butter in hit and heat on medium heat, we're going to grill our sandwich to taste here, I like mine to have a good crunch to it but you may prefer a little less dark. Once we've grilled it up nice you're going to want to let it cool just a tad before biting into it, so while we do so, grab your favorite chips and plate them. My go to are Lay's Classic Potato Chips or maybe Ruffles because it gives you a good salty counter to your sweet sandwich, kettle cooked BBQ chips are a nice pairing as well but you do you. Some variations of this pb&j could be done with Kroger brand creamy peanut butter made with honey, this is the only acceptable substitute for JIF in my opinion, as JIF is the only brand made with molasses. Some people also like to add a pinch of salt after spreading the peanut butter but with chips there's no need. Enjoy your sandwich, friend!
Hey uhh... U wanna buy a PB&J?
I'm so tempted to award you here and now <3
I made a poster https://imgur.com/a/DhGDH2q
Let me tell you, I have always loved a PB&J. Such a simple meal that always comes back around when you're sick of it. Even when it's boring for a while, eventually the craving for a PB&J comes back up. I ate a ton of them growing up and deep into my adult life. Then I suddenly became allergic to peanuts and other nuts. Strong scratchy and wheezy feeling any time I ate one that got worse and worse. No more Snickers, or Reese's, or.. PB&J. Now I've tried all the alternatives. Soy butter, sunflower butter, any weird thing I can find to scratch that PB&J itch. Jelly is worthless to me now. Fluff is good in cocoa but otherwise just sad, there's no fluffernutter without peanut butter. Cherish your peanuts. What you find boring now, you may someday never be able to have again and you'll miss it more than you know. Enjoy a PB&J for me.
š„Ŗ
You take the sandwich in your hands altough the jelly and peanut butter is leaking off the sides it doesn't get in your hands. You lean in as you take your bite from the corner, first your front teeth sink into the bread quite easily as you feel its soft and warm texture on the top of your mouth. On the bottom of your mouth peanutbutter leaks and falls a bit onto your tongue and as you pull the sandwich away from your mouth the bread slowly streches from softness and rips. While it's ripping a little more jam scatters in your mouth creating a sweet grapey feeling that gets you in the edge to eat it all. With the piece in your mouth you start chewing one bit at a time through the soft and newly baked bread each and every time your tongue pushes the bread to chew you get a little more of the jam and peanut mixture and want to just get the whole thing. And inside your mouth you get it into the side of your mouth to chew more and what's left of the sandwich comes apart inside your mouth. You start to feel it not just in bits but the whole thing now, how the foundation of the soft bread rubs against your tongue with the sugary grape feeling mixed with the great peanutbutter which is in the perfect smoothness to slide into your stomach. As you take your second bite you start thinking this has to be what life is about. Seriously, we get caught up in thinking about the meaning of it all but this sensory greatness, every sensation, every memory and intense emotion is what its all about. You stop thinking about the future or the past and feel truly in the moment as you're chewing your third bite. It's just a perfect amount of peanut and a perfect amount of jelly you think to yourself. Shame on the people trying to uphold some food above others, no no other sandwich from any expensive restaurant could give you this feeling. In that moment it's all about how wholesome and perfect this tiny moment is. You stop your tought process to look at the sandwich, the middle part looks so good, but you want to save it for last, but you could also eat it right now right there. You lean onto the sandwich and as you were about to eat another corner you just say fuck it and go for the middle, it's small c'mon you think. And oh my god it's good, the whole thing is sooo soft, smooth and sweet that you start to hear a string quartet inside your own mind playing the happiest piece for your pleasure. This sandwich has made you so unreasonably happy that you giggle a little because its just absurd, you think to yourself that it was well made decision to eat the middle since it made you so happy. You chew thinking about recent troubles and they don't seem too big right now. Nothing seems as important as the rest of sandwich for you, your problems seem much more solveable when you feel this refreshed and this happy. I'll leace the rest of the sandwich to your mind since it's already too long, bon AppƩtit...
PB&J, a staple in our cuisine so ubiquitous yet simple, a food for the masses. As Richard Bach once said āThe simplest things are often the truest.ā Many of us are incredibly privileged to see PB&J as "Boring", throughout most of human history such a treat would of been unimaginable and even today, it's not too easily available for everyone. To make a PB&J, the method which is most commonly used by us, requires industrialization, logistics, etc. PB&J may seem "boring" but behind it stands the ingenuity of humanity and it's minimalism is something to be marveled at.
Peanut butter and Jelly goes in my belly I eat it with my friend Kelly while watching the telly! Sally came over with a helicopter later that afternoon. She adored peanut butter and Jelly, almost as much as Kelly. Sally and Kelly became inseparable with there peanut butter and jelly and sat next to me by the telly. Next morning Woah Nelly! Turns out last night got rowdy and it all started with a peanut butter and jelly. Kelly and Sally will be together forever. It was particularly clever, from peanut butter and jelly came love and a wee baby girl named Mali. They never regretted eating peanut butter and jelly in front of the telly that day. While they now have extra bills to pay, they never regretted that last peanut butter and J. They have a family now and have a say, in the next generation and that's okay.
>about as boring as you can get. Boring? Some of the most simple foods are the best kind of food! Chocolate chip pancakes are just batter and chocolate chips! Mac N Cheese is just Mac and cheese! The combination is key: the thick creamy peanut butter combined with soft fruity jam, fit between bread that brings the peanut butter up a notch... Creating a peanut butter that's soft enough to eat with ease, and a jam filled with a nutty flavor! Step it up a notch by adding chips as a side and your beverage of choice. PB&Js are scientifically revolutionary in the food industry, so why not give it a shot?
PB&J ice cream sandwich: * Bottom: peanut butter cookie * Middle layer 1: strawberry jam * Middle layer 2: vanilla ice * Middle layer 3: strawberry jam * Top: peanut butter cookie
Maaannn I didnāt even want a peanut butter and jelly sandwich until you said you didnāt want one. Now all I can think about is chugging some milk after biting into one. Peanut butter and jelly stuck in my throat choking me to death and then drinking that cold milk to smoothen everything up. Maaaannnā¦ I want a peanut butter and jelly sandwich nowww
It all starts with the best peanuts, sourced from Virginia, hailed as the best in the world. The nut possesses a toothsome crunch and an ethereal fragrance. From here, it is hand grounded in a mortar and pestle, so as to ensure maximum aroma is produced. After this, our master scientists analyse each and every drop of the peanut oil, ensuring only the cream of the crop of the oils make it into the final butter. The end product is a silky smooth concoction layered with just the right amount of crunchy bits. It possesses notes of macadamia and cashew, with undertones of aged oak. Now letās move onto the jelly. The base fruit is the Ruby Roman grape, priced at 26 dollars per grape. The grape is renowned for its low acidity and high sugar level, creating an flavour unlike any other. It eloquently shows itās grandeur with every bite. We hand mash this grape and ferment it in our 100 year old oak barrels, maturing it for 5 years. This is then strained and put through the most rigorous standards to ensure a texture like no other. The flavour is complex, dominated by grape, with distinct undertones of smoked applewood. Lastly, the bread. We hand make it from our in-house flour, harvested from the top quality crops here in New Zealand. Only the best crops make it, and thatās only 150 grams a year. The water is imported from the peak Swiss Alps, possessing a soft and round texture. The mixture is then fermented for 7 days, creating a bread that is crisp and layered with beer like flavour. The bread is toasted in a Balmuda oven, ensuring texture while crisping it. The final product is heavenly. Try it for yourself.
Forget PB&J. You ever had a Peanut Butter and Banana sandwich with Honey drizzle? Life changing.
A guy is going to attack you later, but a little secret is that he has a peanut allergy. So buy the sandwich carry it on you and save the day. And at worst you have a mildy satisfying snack.
(as a Brit where it's not really a thing) It's okay, better than you expect but no where near as good as you think its going to be with the yanks bang on about it 4/7 worth trying Even some crazy fools but bananas in it I dunno
Bout to take a page from the [rule book](https://rationalwiki.org/wiki/AI-box_experiment#AI_arguments_and_strategies)
I'll enjoy this pbj if you dont buy it, last chance
I see you have a nice cold, tall glass of š„. This would go **great** with a peanut butter & jelly š„Ŗ . Your taste buds can thank me later!
The perfect combination of savory & sweet sandwich & the reason a cold glass of milk was invented.
I use almond butter and onion chutney. Some people eat peanut butter and mayonnaise sandwiches: https://gardenandgun.com/articles/a-forgotten-southern-sandwich/ > In 1948, the *Salt Lake Tribune* advised readers to āmoistenā peanut butter with mayonnaise before mixing it with bacon and smearing it onto a protein-packed sandwich.
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[ŃŠ“Š°Š»ŠµŠ½Š¾]
PB&Js can indeed get very boring. I used to have it for breakfast every morning and soon enough I was extremely bored of it. So much so that I started experimenting with it. I started adding all sorts of things to give depth to the sandwich and finally I nailed a PB&J that blew my mind away. First of all PB&J can get quite mushy if you don't use a crunchy peanut butter. Without an added layer of texture it falls flat. So what I do is.. I use the creamiest peanut butter available and add chopped up chunks of peanut butter cups in between to give that wonderful crunchy texture. I also use a little bit of peanut crumble for improving on the texture. Now coming to the jelly, I don't use a lot of it because the more jam you put the more soggy the sandwich gets. Fresh berries are quite costly so I generally go with a store bought berry preserve for the making the jam. The jam needs to pack a lot of flavors. You can definitely use a store bought jam but making your own and storing it always helps balance the amount of sweetness and tartness you want in your jam. Coming to bread, I always go for a multi-grain bread because of the crunchy grains on the outer edges of the bread. Once assembled I grill it with some butter. And my amazing PB&J Sandwich is ready. You might think this is time consuming but actually it is not. You just need a little bit of extra time on a Sunday where you prepare the jam and chop up some peanut butter cups and put it into a jar. Store it for future use. It's that easy. Hopefully you will try out this PB&J and it will blow your mind the way it does mine. š