79 replies to this topic

[claire797]

In a side-by-side taste test of Peter Pan, Skippy and Jif, I chose Jif.

Good work, advertising industry! You have programmed me into believing choosing Jif is what choosy mothers do. Ha Ha Ha.

Logically, I know Jif is probably packed with bad crap and I SHOULD be choosing Laura whatever-her-name is natural brand, but I still prefer Jif.

I also find the Jif logo eerily comforting.

Edited by claire797, 03 April 2003 - 04:55 PM.

[nightscotsman]

Someone could make the same argument for the sugar some people insist on dumping into their PB.

It's probably a true argument. But nobody seems to make a peanut butter with just a little sugar added, which would be the correct formulation for gourmet palates. It wouldn't surprise me if a little added oil helped with texture either. The problem is that the mass-market products are off the charts on additives, and the health-food products have none. Somewhere in the middle -- albeit much closer to the health-food end of the spectrum -- is where you're going to get the best peanut butter.

Actually, Jif makes a version that has less sugar and stuff added called Simply Jif. I noticed it at the grocery store when I was compelled to pick up some peanut butter, raisins and celery for "ants on a log" after reading all the related threads in the last few days. (Though I ended up getting Skippy)

[SobaAddict70]

Well what if you just used honey-roasted peanuts, a little peanut oil, and sea salt?

I could imagine adding a little chili for kick.

Soba

[pjs]

I'll second Soba's choice of Smuckers All Natural for readily available supermarket brands. The label lists only peanuts and salt as ingredients. Plus it separates if left alone for a while so you have to stir it for a while before using. Much better than the highly processed stuff.

PJ

[nyfirepatrolchef]

Whole Foods creamy.
No sugar added.
Sugars a nono for me...

[Jim Dixon]

Adams Chunky (just peanuts and salt)

Along with the sugar, industrial PB has hydrogenated oils added, so you're getting trans fats and rancid fats along with that peanutty goodness.

Jim

[Xanthippe]

Adams Chunky (just peanuts and salt)

Along with the sugar, industrial PB has hydrogenated oils added, so you're getting trans fats and rancid fats along with that peanutty goodness.

Jim

I'm with you, Jim. Adams is great; I mentioned it, along with Laura Scudder's (both chunky) in an earlier post on this thread.

Just peanuts and salt, as it should be. The industrial stuff isn't PB as far as I'm concerned.

[IslandMom]

Also... fresh Almond Butter.  I'll switch off between Peanut Butter & Jelly and Almond Butter & Jelly sandwiches when I'm in the mood.

Almond butter mmmmm and I guess you'd call it chunky - sort of a course ground peanut butter that you can get at the health food store, where you grind your own. Roasted nuts and salt - can't beat that! I haven't tried the cashew butter, but that's next.

[Mirandar]

Hi everyone, this is something I'm very passionate about!
Maranatha brand is the best, chunky for eating out of the jar, smooth for toast!

[srhcb]

Hi everyone, this is something I'm very passionate about!
Maranatha brand is the best, chunky for eating out of the jar, smooth for toast!

Does anyone else put peanut butter on celery?

SB

[hummingbirdkiss]

Adams Chunky on chocolate ice cream

[hummingbirdkiss]

I love peanut butter on celery! but even more so on a nice crisp juicy jicama! very good

Edited by hummingbirdkiss, 23 July 2007 - 06:08 AM.

[GlorifiedRice]

Creamy Maranatha Almond Butter please

[Shel_B]

But if you really wanted really good tasting peanut butter, you could always make your own I suppose.

That's the only PB I'll eat - I'll grind my own or use the fresh, organic peanuts and grinder at one of several stores in the area.

I can't stand the commercial brands that use hydrogenated oils, sugar, and (usually) to much salt.

Shel

[MarkIsCooking]

OK. My vote is to keep 2 jars on hand at all times. Teddy's smooth for using in Asian dressings and a few other dishes. Teddy's chunky for eating as is.

-Mark-

[pennylane]

What I want to know is - why is peanut butter always either completely smooth or so packed with pieces of peanut that you might as well just eat a bunch of peanuts? Why hasn't anyone ever thought of making a smooth spread with just a few peanuts here and there to add a bit of crunch? Of course I know I could make my own, but then it wouldn't have that addictive flavour which only the commercial brands have...

[MomOfLittleFoodies]

Back when I ate PB I preferred smooth Skippy.

Now I prefer Sunbutter, which is made from Sunflower Seeds.

[prasantrin]

What I want to know is - why is peanut butter always either completely smooth or so packed with pieces of peanut that you might as well just eat a bunch of peanuts?  Why hasn't anyone ever thought of making a smooth spread with just a few peanuts here and there to add a bit of crunch?  Of course I know I could make my own, but then it wouldn't have that addictive flavour which only the commercial brands have...

You could still make your own by sprinkling chopped peanuts onto peanut butter. I like the crunchy ones packed with peanuts, and would actually like more peanuts in them, if possible!

[Dianabanana]

Has anyone mailordered from Peanut Butter & Co?  How's the service?

I jusr tried to order some online but they d/n use a secured server ? Had anyone ordered form there ?

How's the Cinnamon Raisan PB ?

Well I just tried to place an order and the site STILL isn't secure, some three and a half years after this post. Why in the world don't they have a secure server? Weird.

[DCP]

Well I just tried to place an order and the site STILL isn't secure, some three and a half years after this post. Why in the world don't they have a secure server? Weird.

Having a secure server (HTTPS / SSL) is really more of a case of perceived security than real security. It makes customers more comfortable, but the fact remains that data theft is extremely unlikely in-transit. It's far more likely that a server would be compromised, or that your card might be double-swiped in retail. I would not let lack of a secure connection impede making such a purchase except in rare circumstances. (i.e., public, unencrypted wi-fi in a coffee shop). Please, do go ahead and purchase!

And after typing all that, I went to look at the site - the checkout process is secure, but in a frame, so you don't see "https://" in the URL. Yahoo!'s small business 'stores' service handles the information-collection process.

That said, PB & Co.'s products are exceptional. I found them on the shelves of my local Giant and snapped them up. I thought them expensive at the time, but having checked the site, they weren't charging more than direct - just no shipping!

[Susie Q]

I'm a smooth girl. Always will be.

Now it's Laura Scudder's All Natural (peanuts and salt) in my icebox but it used to be Jiff...sometimes still is when I'm in a nostalgic remember when mood.

[Shel_B]

Does anyone else put peanut butter on celery?

SB 

Yep - not often, but every now and then. I also like to dip up some PB on a carrot.

shel

[Domestic Goddess]

Smooth for the entire family. Either Skippy or Peter Pan.

[WBBear]

It depends......
Is it going on bread or toast?
Is it going it alone or with something else on the bread?
And most important.....
What am I eating it with?

On bread, chunky.
Toast, smooth.
With jellies and jams, chunky.
On a grilled PB sammie served on the side of a great bowl of chili con carne, It HAS to be Peter Pan smooth. (Recall be damned!!!!!)

[Bree20]

Always white bread with Peter Pan smooth and Concord Grape jelly with a cold glass(sit in frezer while making the sandwich) of white milk.

I remember back in the 70's when peanut butter jars had recipes on them and rememberinf making fried PB&J snadwiches with butter as the fat for frying. Boy was it messy, but I remember it being pretty good.

[Susie Q]

[/quote]

Does anyone else put peanut butter on celery?

SB

[/quote]



I do.

What's also good is to smear p.b. on a banana and dunk it into a bag of chocolate chips.

I multi dip when I do this and I don't apologize.

[Katie Meadow]

[quote name='MarkIsCooking' date='Jul 23 2007, 03:49 PM']
OK. My vote is to keep 2 jars on hand at all times. Teddy's smooth for using in Asian dressings and a few other dishes. Teddy's chunky for eating as is.

-Mark-

Dunno how available it is, but Jade Sichuan Peanut Sauce, which is manufactured on the West Coast, is a great product for use in Asian dressings. It's moderately hot and mostly smooth.

It doesn't seem quite fair to compare widely available brands to smaller artisanal products. I've never seen Peanut Butter & Co, but it sounds yummy. For supermarket brands I like Adams (chunky) over Laura Scudders. I'm pretty sure I grew up with Skippy, although it's been so long I can't remember. Skippy and Jif have a big nostalgia factor for lots of people and for them it's comfort food. After eating only Adams for many many years I tried a spoonful of Skippy and couldn't believe how much sweeter and more artificial it tasted than I remembered. I don't know what I was expecting, given what's in it.

[duckduck]

Jif creamy all the way. I buy the large two pack at Costco and go through them in no time at all. And I'm the only one in the house that will touch it.

Tried the Simply Jif once and it was nasty. Had a funny bitter undertone to it.

When I'm hungry in the middle of the night, I go for sunflower seed butter. It will kinda sooth a PB craving but doesn't make my stomach burn like PB does when I lay down to sleep.

Edited by duckduck, 30 November 2007 - 05:57 PM.

[MarketStEl]

I've tried some of the all-natural brands, and they're good, but I guess my palate has gotten used to the sugary stuff I've eaten since childhood.

Jif smooth, usually on a cracker, topped with cheese.

[potsticker]

Trader Joes - creamy/salted. I eat it straight from the jar.