The Great Peanut-Butter-Off

It is no secret that I am something of a connoisseur of the stuff.

Yes, truly, the rich and savory spread just hits the spot in times of duress and dissatisfaction.

Or even as a G-rated boost of an already plum circumstance.

As a youth, I was known to partake regularly of a nice chunky-style Skippy. And while a classic Jif certainly had its allure, there was something less fun about its lazy moniker. Even Peter Pan came off as something of a sell-out. And Reese's should have stuck to its candy heritage; they were just late to the party.

Now-a-days, I've expanded my butter-ish horizons, having sampled sunflower and almond varieties, as well as "natty," stir-it-yourself concoctions.

But I'll tell you what, chaps: If you go cheap and generic, expect a salty-and-sweet headrush with a grimace-inducing aftertaste!!!!!!!!!!!!!! :sick::sick::sick::cautious:

 

Big_Dangerous

Talk Tennis Guru
It is no secret that I am something of a connoisseur of the stuff.

Yes, truly, the rich and savory spread just hits the spot in times of duress and dissatisfaction.

Or even as a G-rated boost of an already plum circumstance.

As a youth, I was known to partake regularly of a nice chunky-style Skippy. And while a classic Jif certainly had its allure, there was something less fun about its lazy moniker. Even Peter Pan came off as something of a sell-out. And Reese's should have stuck to its candy heritage; they were just late to the party.

Now-a-days, I've expanded my butter-ish horizons, having sampled sunflower and almond varieties, as well as "natty," stir-it-yourself concoctions.

But I'll tell you what, chaps: If you go cheap and generic, expect a salty-and-sweet headrush with a grimace-inducing aftertaste!!!!!!!!!!!!!! :sick::sick::sick::cautious:

When I'm training hard, I go through about 1-2 jars (13 oz.) per week! :cool:

I usually pickup the Safeway brand reduced fat peanut spread. That so far has been my favorite peanut butter. I'm not big on the fancy name brands like Jif, Skippy, or Peter Pan. Peter Pan would probably be my go to brand if I hand to pick a brand name though. As you mentioned, I have tried some of the other nut butters like almond and cashew, but the peanut is king for me. It's also so much cheaper too, because I remember I picked up a jar of cashew butter a few years ago and the thing cost like 3 times as much as a jar of peanut butter. I'm like, I can get these jars of peanut butter for between 1.60-2.50 a jar, but the cashew butter cost like 6-7 bucks per jar. I'm also keen on the powdery peanut butter mixes to cut down on the fat/calories as well. Try the PB2 Chocolate version and mix it with some skim milk instead of water. It's much better and creamier with milk. I love it on toast with sliced bananas. I'll even grill up a pb/banana sandwich from time to time too.
 
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When I'm training hard, I go through about 1-2 jars (13 oz.) per week! :cool:

I usually pickup the Safeway brand reduct fat peanut spread. That so far has been my favorite peanut butter. I'm not big on the fancy name brands like Jif, Skippy, or Peter Pan. Peter Pan would probably be my go to brand if I hand to pick a brand name kind. I'm also keen on the powdery peanut butter mixes to cut down on the fat/calories as well. Try the PB2 Chocolate version and mix it with some skim milk instead of water. It's much better and creamier with milk. I love it on toast with sliced bananas. I'll even grill up a pb/banana sandwich from time to time too.
That's the stuff, guvnah! (y)

Interesting on the pb powders, as well. Have yet to indulge.

What a classic treat, tho. Takes all kinds!!!!!!!!!!!!!
 

Big_Dangerous

Talk Tennis Guru
That's the stuff, guvnah! (y)

Interesting on the pb powders, as well. Have yet to indulge.

What a classic treat, tho. Takes all kinds!!!!!!!!!!!!!
Yeah the powders aren't bad if you don't mind mixing them. You can also try mixing some of that pb2 with greek yogurt to really improve the taste. And there are some of those refrigerated oatmeal recipes that call for mixing in some pb2 as well. In fact, back in 2013 is when I first discovered the PB2 powder, as I was trying out the refrigerate overnight oatmeal recipes and several called for a few spoonfuls of the mix to be added.
 
Yeah the powders aren't bad if you don't mind mixing them. You can also try mixing some of that pb2 with greek yogurt to really improve the taste. And there are some of those refrigerated oatmeal recipes that call for mixing in some pb2 as well. In fact, back in 2013 is when I first discovered the PB2 powder, as I was trying out the refrigerate overnight oatmeal recipes and several called for a few spoonfuls of the mix to be added.
Outstanding!

Grazie mille. Eat Greek yogurt all the time.

And oats, natch. ;)


So many veg-friendly options, if one is so inclined.
 

Big_Dangerous

Talk Tennis Guru
Outstanding!

Grazie mille. Eat Greek yogurt all the time.

And oats, natch. ;)


So many veg-friendly options, if one is so inclined.
(y)

Here's a link to the recipe I used to make. You can adjust the quantities as you like. Personally, I prefer a bit more yogurt and oats and less milk so the consistency is thicker, but to each his/her own. :)

 

Sentinel

Bionic Poster
I know a place nearby (Fabindia) that has chocolate PB and Splcy PB.
Very expensive. Once someone got me the Spicy PB as a gift. It was weird, managed to finish it in a month, very hot !

I used to have Skippy chunky. I just bought a jar of Pintola PB online but it lacks the roasted peanut taste. I thus prefer to make it at home after roasting the peanuts properly.

My cousin sent me a large jar he had bought last year in Mumbai. It had a very strong roasted/toasted flavour and was great. The best I've had. He bought it in a cafe where they serve a peanut butter sandwich, so one can't order it.
 

Midaso240

Hall of Fame
Funny thing,I never grew up having peanut butter at all. I think it was seeing the way Brad Pitt took to it in 'Meet Joe Black' that inspired me to try it and I've been an addict ever since. Usually go through a jar a week. Favourites perhaps Pic's or Pam's Finest but the budget doesn't always allow for those luxury brands
 

Sudacafan

G.O.A.T.
It is no secret that I am something of a connoisseur of the stuff.

Yes, truly, the rich and savory spread just hits the spot in times of duress and dissatisfaction.

Or even as a G-rated boost of an already plum circumstance.

As a youth, I was known to partake regularly of a nice chunky-style Skippy. And while a classic Jif certainly had its allure, there was something less fun about its lazy moniker. Even Peter Pan came off as something of a sell-out. And Reese's should have stuck to its candy heritage; they were just late to the party.

Now-a-days, I've expanded my butter-ish horizons, having sampled sunflower and almond varieties, as well as "natty," stir-it-yourself concoctions.

But I'll tell you what, chaps: If you go cheap and generic, expect a salty-and-sweet headrush with a grimace-inducing aftertaste!!!!!!!!!!!!!! :sick::sick::sick::cautious:

You deserve my like, even though I don’t have a clue what you’re talking about.
Peanut butter is great.
 

ChaelAZ

Legend
I don't suppose I would be considerd a connoisseur though I have tried too many different PB's to recount, but I am a regular consumer of PB weekly. At least I was until recently getting back on track for my eating. That said, there are some specialty one's like Crazy Richards or Trader Joe's PB that I like, but still my favorite is plain ol' creamy Skippy...FTW.

 
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Big_Dangerous

Talk Tennis Guru
skim milk -- ugh !!! Why not whole milk ???? okay okay, trying to keep the fat low. :D
I guess because I never grew up with it, that I can't do whole milk. I remember I accidentally got 1/2% one time and my dad bitched at me, lol. I've always been a skim milk drinker. I tried like 2% some years ago and I just couldn't do it. These days I prefer the Fairlife Skim version, or I'll switch over and get the Light Almond Vanilla by Silk. Those are really the only two milks I drink.
 
I guess because I never grew up with it, that I can't do whole milk. I remember I accidentally got 1/2% one time and my dad bitched at me, lol. I've always been a skim milk drinker. I tried like 2% some years ago and I just couldn't do it. These days I prefer the Fairlife Skim version, or I'll switch over and get the Light Almond Vanilla by Silk. Those are really the only two milks I drink.
The Schmuck is heavily invested in the pb game, it seems.

Aside from its own natty offering... Jif parent since '02 (!). :oops:
 

Mongolmike

Hall of Fame
I eat way too much PB. Prefer crunchy, and store brands. Tried the fancy stuff, the alt stuff, the powder.... just give me the regular crunchy store brand and I am just fine.
Straight, on wheat bread, on crackers, on toasted muffins, with sliced bananas or preserves (not jam or jelly please), or with melted butter, on apples, on celery, on M&M cookies, on Hershey bars.... yeah... I eat way too much pb.

With chocolate milk blended with pb and a banana..... damn..... good stuff.
 
I eat way too much PB. Prefer crunchy, and store brands. Tried the fancy stuff, the alt stuff, the powder.... just give me the regular crunchy store brand and I am just fine.
Straight, on wheat bread, on crackers, on toasted muffins, with sliced bananas or preserves (not jam or jelly please), or with melted butter, on apples, on celery, on M&M cookies, on Hershey bars.... yeah... I eat way too much pb.

With chocolate milk blended with pb and a banana..... damn..... good stuff.
Nicely stated.

And thank you.

If there were a nectar of butter-ish consistency, I reckon the gods would be feasting on puréed peanuts 24/7.
 

Mr.Lob

Legend
Grew up on Jif. Remember, "Choosey mother's choose, Jif"? Switched to Peter Pan on a whim. After about 8-10 years, I switched to my current and longtime favorite, Skippy.

I buy both Skippy Creamy and Skippy Extra Chunky. Depending on the situation, depends on which one I use. Creamy for any type of cracker, and crunchy for sandwiches.

Agree about Reese's. Don't.like. Went into a deep depression when it first came out :cry:, was hoping for something as good as their peanut butter cups.

Don't care at all for "MUCKERS" ... or "YUCKERS". Wouldn't eat that if you gave it to me. (n)
 

hollywood9826

Hall of Fame
For some reason Peter Pan is my go to for the Crunchy and Skippy was always the creamy. Never ventured into fancy or ones. It was always the Big Three. Although I don't know what kind of PB Smuckers puts in the Strawberry Goober but it ain't bad.

Surprisingly good combo for mordibly obese BMI +30 individuals like me is fried pickle spears dipped in creamy Skippy PB.
 

Sentinel

Bionic Poster
What can I use PB with ? Other than toast ?

Any suggestions ?

I am thinking of roasting some peanuts and grinding them a bit, but not enough to make a butter. Then i'll mix some into my creamy butter jar.

The rest of it can be sprinkled on yogurt, soup etc.
 

Big_Dangerous

Talk Tennis Guru
What can I use PB with ? Other than toast ?

Any suggestions ?

I am thinking of roasting some peanuts and grinding them a bit, but not enough to make a butter. Then i'll mix some into my creamy butter jar.

The rest of it can be sprinkled on yogurt, soup etc.
If no toast, then, I like to cut up a Pink Lady apple into quarters or eighths and then add a few teaspoons of peanut butter to each little apple wedge. (quarters work better)

You do the same with a banana and just cut thicker slices/chunks and spread peanut butter onto the chunks.

You can also try it on biscuits, waffles, mix it in with smoothies, etc.
 

Genious at Work

Hall of Fame
It is no secret that I am something of a connoisseur of the stuff.

Yes, truly, the rich and savory spread just hits the spot in times of duress and dissatisfaction.

Or even as a G-rated boost of an already plum circumstance.

As a youth, I was known to partake regularly of a nice chunky-style Skippy. And while a classic Jif certainly had its allure, there was something less fun about its lazy moniker. Even Peter Pan came off as something of a sell-out. And Reese's should have stuck to its candy heritage; they were just late to the party.

Now-a-days, I've expanded my butter-ish horizons, having sampled sunflower and almond varieties, as well as "natty," stir-it-yourself concoctions.

But I'll tell you what, chaps: If you go cheap and generic, expect a salty-and-sweet headrush with a grimace-inducing aftertaste!!!!!!!!!!!!!! :sick::sick::sick::cautious:

Goodness, I eat PB by the barrel. I am fond of the Laura Scudder's natural variety. It's like somebody had the brilliant idea of getting a bunch of peanuts and mashing them together without adding any extra crap. Wow. So genious.

 
Goodness, I eat PB by the barrel. I am fond of the Laura Scudder's natural variety. It's like somebody had the brilliant idea of getting a bunch of peanuts and mashing them together without adding any extra crap. Wow. So genious.

What makes a pb "old fashioned," anyhow?

Is it not blending the stuff into ready-to-eat form?

Not a fan of the "separated" varieties; end up injuring digits with stirring knife, and creating unnecessary mess requiring additional clean-up. Tastes bad. Costs outweigh benefits here, IMO. :(
 

Genious at Work

Hall of Fame
What makes a pb "old fashioned," anyhow?

Is it not blending the stuff into ready-to-eat form?

Not a fan of the "separated" varieties; end up injuring digits with stirring knife, and creating unnecessary mess requiring additional clean-up. Tastes bad. Costs outweigh benefits here, IMO. :(
Yeah, I guess it's like you say. I don't mind creating a stir (you probably know this by now, hue hue.) Also the taste is good to me, but it's basically peanuts you are tasting. No sugar or anything like that. In some cases not even salt.

Side topic: Probably the best tasting chips I have ever tried are Dirty Chips. I see that they are an UTZ product now. Anyway, at least a few years back, they used to be made with peanut oil. Best tasting chips ever. I don't come by them too often yonder West in Californy tho.

EDIT: Wow, you can get them in Amazon. I guess I'll knuckle drag myself to my Amazon account one of these days and order some
 
Yeah, I guess it's like you say. I don't mind creating a stir (you probably know this by now, hue hue.) Also the taste is good to me, but it's basically peanuts you are tasting. No sugar or anything like that. In some cases not even salt.

Side topic: Probably the best tasting chips I have ever tried are Dirty Chips. I see that they are an UTZ product now. Anyway, at least a few years back, they used to be made with peanut oil. Best tasting chips ever. I don't come by them too often yonder West in Californy tho.
Oh, dude. I enjoy a chip.

I'm no fatty by any means, but man, I'll house a family-size bag like nobody's business.

Recommend a sister thread here. (y)
 

Big_Dangerous

Talk Tennis Guru
This is so nutty. Just donut invite Sureshs for dinner or you wish you had never heard the word kilo before.
What makes a pb "old fashioned," anyhow?

Is it not blending the stuff into ready-to-eat form?

Not a fan of the "separated" varieties; end up injuring digits with stirring knife, and creating unnecessary mess requiring additional clean-up. Tastes bad. Costs outweigh benefits here, IMO. :(
Yeah, I definitely prefer my peanut butter as already mixed well and ready to spread. I don't want to have work to mix the separation together and then spread it. That's crazy.
 
Yeah, I definitely prefer my peanut butter as already mixed well and ready to spread. I don't want to have work to mix the separation together and then spread it. That's crazy.
I support the idea of it... Raw peanuts, smashed. The end.

But if I want something completely healthy, I'll go for something else.

The prob for me is not the "labor" of it. Just doesn't taste good enough to offset the irritating aspects of it.
 

Big_Dangerous

Talk Tennis Guru
I support the idea of it... Raw peanuts, smashed. The end.

But if I want something completely healthy, I'll go for something else.

The prob for me is not the "labor" of it. Just doesn't taste good enough to offset the irritating aspects of it.
I tried some years ago to make my own peanut butter and it came out okay, though it took a while to blend and grind the peanuts in my Breville blender, but the problem was the taste. Without a sweetener, it just wasn't tasty enough. I had to add in some agave to improve the taste. I can see how the manufacturers of the name brand peanut butter in jars usually add a laundry list of ingredients into the mixture.
 
I actually like the taste of creamy Jif or Skippy, especially the low-fat offerings, but the idea of ingesting large amounts of high-fructose corn sweetener is a turn-off for me.
 

Bartelby

Talk Tennis Guru
Sweetness is just an acquired taste. You can wean yourself off it. I prefer pure peanut butter with a bit of salt. You stir the oil back into the butter.

I prefer the natural, but I drain the oil off the top to get rid of it.. and then stir in my maple syrup to taste.
I tried some years ago to make my own peanut butter and it came out okay, though it took a while to blend and grind the peanuts in my Breville blender, but the problem was the taste. Without a sweetener, it just wasn't tasty enough. I had to add in some agave to improve the taste. I can see how the manufacturers of the name brand peanut butter in jars usually add a laundry list of ingredients into the mixture.
 
Sweetness is just an acquired taste. You can wean yourself off it. I prefer pure peanut butter with a bit of salt. You stir the oil back into the butter.
I hear you, but I am really not sure that applies to peanut butter.

I'm all about enjoying foods independent of additives, etc. I never add table salt or sugar to anything that I eat.

And I enjoy plain peanuts, just as they are.

However, that raw kind of pb I'd just prefer to leave outside for wild animals or something.
 

Sentinel

Bionic Poster
I tried some years ago to make my own peanut butter and it came out okay, though it took a while to blend and grind the peanuts in my Breville blender, but the problem was the taste. Without a sweetener, it just wasn't tasty enough. I had to add in some agave to improve the taste. I can see how the manufacturers of the name brand peanut butter in jars usually add a laundry list of ingredients into the mixture.
@FedFosterWallace

The most delicious PB i've had was home-made. It was not raw peanuts but nicely roasted peanuts and it had a fantastic roasted taste.
I've just got some commercial peanut butter that has no taste. The ingredients say "roasted peanuts" but they were probably not roasted enough.

Another point, the creamy stuff vs the lumpy stuff. Fifteen years back, a friend in the US told me that the creamy PB's that do not have oil on top use some chemical that is harmful. Her husband was trying to do something to get the companies to stop putting that in.

After she told me that, I stopped buying Skippy's etc and making it at home.


PB is actually quite fast to make. In just a few minutes, it suddenly becomes butter unless you are making a large batch. It is almond butter that I believe takes a long time. I read one recipe that said 17 minutes for almond butter.
 

Sentinel

Bionic Poster
I support the idea of it... Raw peanuts, smashed. The end.

But if I want something completely healthy, I'll go for something else.

The prob for me is not the "labor" of it. Just doesn't taste good enough to offset the irritating aspects of it.
The only annoying thing in the process for me is shelling the peanuts after roasting them. The skin does come off easily but separating it is annoying.

Another thing about getting taste, is that before making the PB, you need to warm to peanuts.
You can also put a teaspoon of olive oil just one minute before the end of grinding.
 

Big_Dangerous

Talk Tennis Guru
@FedFosterWallace

The most delicious PB i've had was home-made. It was not raw peanuts but nicely roasted peanuts and it had a fantastic roasted taste.
I've just got some commercial peanut butter that has no taste. The ingredients say "roasted peanuts" but they were probably not roasted enough.

Another point, the creamy stuff vs the lumpy stuff. Fifteen years back, a friend in the US told me that the creamy PB's that do not have oil on top use some chemical that is harmful. Her husband was trying to do something to get the companies to stop putting that in.

After she told me that, I stopped buying Skippy's etc and making it at home.


PB is actually quite fast to make. In just a few minutes, it suddenly becomes butter unless you are making a large batch. It is almond butter that I believe takes a long time. I read one recipe that said 17 minutes for almond butter.
Oh yeah, I just bought some like honey roasted peanuts from Kroger and blended them into the pb spread consistency.
 

Sentinel

Bionic Poster
Oh yeah, I just bought some like honey roasted peanuts from Kroger and blended them into the pb spread consistency.
I toasted some peanuts yesterday, gave them one second in the grinder. Then put some into my creamy peanut butter that was lacking taste. It really has improved it. Bottled the rest.

Also toasted some almonds, and gave them a second in the grinder. It was fantastic on yogurt. Toasted almonds are just out of the world !
 

Sentinel

Bionic Poster
Last night I read a recipe that said you should soakthe peanuts overnight, then dehydrate them, and then roast them. I've never heard this one before but will try it next week.

I was wondering whether you folk take off the skin before or after roasting.
 

Sentinel

Bionic Poster
Goodness, I eat PB by the barrel.
Don't you find it bloating you or feeling too full.
I can take a little PB spread on toast but if I eat a tablespoon of it I feel really stuffed for hours.

I am told it is the phytic acid in legumes that causes this bloating. It can be reduced by soaking the peanuts overnight.
 

kramer woodie

Professional
I remember back in the 1940s, sitting at the kitchen table with my grandfather, stirring the peanut butter you bought to mix the oil with the creamed peanuts. All peanut butter back then had to be mixed before use, as the oil separated. You turned the jar upside down causing the oil to travel to the bottom of the jar. Then you stirred and stirred and stirred, before you could spread on bread and add jelly.

It was great fun, as grandad told fantastic stories! I miss those times a little bit.

Shalom
 
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