Now this is a great topic for HN! I feed so much PB&J to my kid because they won't eat anything else, and it's got a really good taste and nutrition profile for growing children who are picky.
The best peanut butter is just made from peanuts and maybe a little salt; forget that sugar filled crap, find the good "natural" brand that has, "Ingredients: peanuts, salt" and it'll change your peanut butter life forever!
I agree; if you have a food processor I can also recommend just making your own. It takes ~10 minutes a batch (though cleaning the machine by hand is a bit annoying, a dishwashing machine does it easily). You can make it taste exactly how you want and never have to deal with oil separation again.
that being said, my kids love it, but can only eat it on weekends. our schools are strict no nuts. i asked if anyone actually had a peanut allergy and they said they didn't know, its just a policy.
Have you tried peanut butter and cheese sandwiches?
My mum used to pack peanut butter and honey sandwiches for my school lunches. As a five-year-old, my dentist suggested peanut butter and cheese. Still eating them to this day. Though it has to be crunchy peanut butter.
Google's Ngram Viewer is a wonderful tool for tracking the evolution of concepts such as this.
It does support an early 20th-century origin of the PB&J sandwich, and a rise in prevalence during WWII, though the real climb appears to start in the 1960s, presumably with mass-advertised grocery products.
Jelly and jam are distinct on both sides of the pond, I believe. They're both fruit preserves but jelly is strained to not contain solid pieces of of fruit.
Not exactly. US Jelly is more like UK Jelly (US Jello), but less viscous, yet spread like jam.
I would call US Jelly "fruit flavoured", with a high water content, no fruit solids, and occasionally even artificial fruit flavours; whereas jam is typically around 2/3 real fruit (before boiling), 1/3 sugar, with no added water, so has a denser and more "lumpy" texture.
Jelly also often comes in flavours not associated with Jam, like grape for example. (See also KoolAid, which is the US equivalent of Squash, but powdered, and also "watery" when made to manufactures instructions).
I disagree; I'd say US jelly is much closer to UK jam than UK jelly. US jelly is basically just jam that's had the fruit solids strained out before setting.
Generally no artificial flavors or colors are used (I checked a cheap jar of grape jelly in my fridge before writing this). Also because it's made like jam, it uses pectin as its thickener. The reason grape jam doesn't exist across the pond is because it's made with Concord grapes, which were bred in the US and have large seeds that essentially require straining - hence jelly.
UK jelly (US Jello), on the other hand, is basically water with artificial flavor/color, sugar, and gelatin added and allowed to set. Quite different IMO.
The peanut butter should be on both slices of bread forming an oil envelope around the jelly or jam. The peanut butter won't make the bread soggy, and will protect the bread until lunch time.
Yeah I liked my sandwiches smashed and soggy. On the occasions where I'm going to be dirt bagging for a week or so, I'll still take a whole loaf of bread and make it all into PBJs (and stuff them back in the bread bag) to eat throughout the week. It's usually in the winter so I'm not too worried about mold.
My friend's mom used to make peanut butter and tomato sandwiches. Sliced tomato, some salt and peanut butter. I can remember thinking they were pretty good for a while, but after a few encounters, the thought started to kill my apetite.
This was in Illinois in the 70s, I never knew whether it was unique to that family, but I checked around and it's a thing:
Here's my recipe, adapted from numerous others found on YouTube:
1: Cut one red onion along the grain to minimize cell damage,
2: Simmer the onion slices in water a few minutes to soften them,
3: Put the slices into a 16oz mason jar,
4: Fill the jar half with white vinegar and half with water,
5: Add a pinch or two of Diamond Crystal salt and a pinch or two of cane sugar. 6: Refrigerate overnight.
The onions turn a beautiful shade of pink as they age and they can last for weeks without going bad.
I recently found out that when scientists want to study hardening of arteries, they feed peanuts to rabbits. Something in peanuts causes artery disease like nothing else going.
I switched wholesale to almond butter.
I daresay kids would like almond butter just as much as peanut butter. Trader Joe's organic almond butter is pretty good, better than what I find at supermarkets. (Be sure to check that you are getting the salted variety.)
Wow, if that’s true, it’s the first time I’ve ever heard of it — and it seems like something that ... A lot of people might need to know? Can we lazyweb into some citations and more data on that?
Apparently the harmful component of peanut oil is called "lectins".
I searched "peanut rabbits artery" and several relevant papers came up, including "A physiologically relevant atherogenic diet causes severe endothelial dysfunction within 4 weeks in rabbit":
Thanks for putting the work in! This is really interesting; you might be on to something. I hope someone decides to cover this in a long-form article.
Edit: The most interesting thing is comparing your comment with all of the others on this thread. Clearly, this is knowledge that is not widely considered, even if it is known.
In that paper at least, the peanut oil was just used as an inert vehicle or adjuvant for the molecules being studied (cholesterol and methionine). See Materials & Methods: "The peanut oil aids in the absorption of cholesterol as well as providing extra fat to the diet to resemble human diet, and it does not affect aortic pathology or endothelial function (Zulli et al. 2003)."
I doubt rabbits are a good model for peanut butter in humans. Rabbits seem to restrict their diet to salads whereas humans are omnivores. Also, kids in north america at least, eat a ton of peanut butter and if there was a problem its very likely that epidemiology studies would have sussed this out by now.
34 comments
[ 4.5 ms ] story [ 83.7 ms ] threadThe best peanut butter is just made from peanuts and maybe a little salt; forget that sugar filled crap, find the good "natural" brand that has, "Ingredients: peanuts, salt" and it'll change your peanut butter life forever!
that being said, my kids love it, but can only eat it on weekends. our schools are strict no nuts. i asked if anyone actually had a peanut allergy and they said they didn't know, its just a policy.
My mum used to pack peanut butter and honey sandwiches for my school lunches. As a five-year-old, my dentist suggested peanut butter and cheese. Still eating them to this day. Though it has to be crunchy peanut butter.
What sort of cheese? American sliced?
It does support an early 20th-century origin of the PB&J sandwich, and a rise in prevalence during WWII, though the real climb appears to start in the 1960s, presumably with mass-advertised grocery products.
https://books.google.com/ngrams/graph?content=peanut+butter+...
That said, you can also make a PB&J with jam.
I would call US Jelly "fruit flavoured", with a high water content, no fruit solids, and occasionally even artificial fruit flavours; whereas jam is typically around 2/3 real fruit (before boiling), 1/3 sugar, with no added water, so has a denser and more "lumpy" texture.
Jelly also often comes in flavours not associated with Jam, like grape for example. (See also KoolAid, which is the US equivalent of Squash, but powdered, and also "watery" when made to manufactures instructions).
Generally no artificial flavors or colors are used (I checked a cheap jar of grape jelly in my fridge before writing this). Also because it's made like jam, it uses pectin as its thickener. The reason grape jam doesn't exist across the pond is because it's made with Concord grapes, which were bred in the US and have large seeds that essentially require straining - hence jelly.
UK jelly (US Jello), on the other hand, is basically water with artificial flavor/color, sugar, and gelatin added and allowed to set. Quite different IMO.
Jelly: very thin layer, adding just a bit of flavor
This was in Illinois in the 70s, I never knew whether it was unique to that family, but I checked around and it's a thing:
https://www.clermontsun.com/2011/07/08/the-origin-of-the-tom...
http://mormonfoodie.blogspot.com/2011/04/peanut-butter-and-t...
1: Cut one red onion along the grain to minimize cell damage, 2: Simmer the onion slices in water a few minutes to soften them, 3: Put the slices into a 16oz mason jar, 4: Fill the jar half with white vinegar and half with water, 5: Add a pinch or two of Diamond Crystal salt and a pinch or two of cane sugar. 6: Refrigerate overnight.
The onions turn a beautiful shade of pink as they age and they can last for weeks without going bad.
I switched wholesale to almond butter.
I daresay kids would like almond butter just as much as peanut butter. Trader Joe's organic almond butter is pretty good, better than what I find at supermarkets. (Be sure to check that you are getting the salted variety.)
I searched "peanut rabbits artery" and several relevant papers came up, including "A physiologically relevant atherogenic diet causes severe endothelial dysfunction within 4 weeks in rabbit":
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC2803250/
Edit: The most interesting thing is comparing your comment with all of the others on this thread. Clearly, this is knowledge that is not widely considered, even if it is known.