Skippy Crunchy, all-natural. We take several jars home in our suitcase every time we visit the U.S.
Peanut butter is actually a pretty healthy vegetarian protein, but it gets no respect from Europeans. One of my daughter's kindergarden teachers told me to stop sending 'that frosting' in her lunch.
They also objected when I packed a tortilla, telling me I should stop sending her to school with pancakes.
@a non a miss - i don't know, i have a self-imposed one jar limit because i have a tendency to just start eating it straight from the jar. it starts off by putting some on toast. then i think, "oh, i'll just have a spoonful before i put the jar away." next, i'm getting the jar out of the pantry and polishing the rest of it off.
Cookie butter is amazing. Great on apples, graham crackers, sandwiches, just a spoon, gosh everything! Even better with Nutella on a warm croissant... I'm hungry now!!
"Why should we avoid it? What’s not to like about peanut butter? I’m not even going to discuss the soybean oil and sugar-laden garbage that passes for peanut butter, because my readers definitely aren’t asking about that stuff. They’re doing natural butter with peanuts (and salt) as likely the only ingredient.
It generally contains aflatoxins.
Aflatoxins are naturally occurring fungal toxins, or mycotoxins, produced by certain members of Aspergillus, a type of fungus found pretty much everywhere throughout the world. Aspergillus tends to colonize any monosaccharide and polysaccharide it comes across, as long as the conditions are right, but peanuts are particularly susceptible. Most crops are colonized after harvest and during storage, but since Aspergillus is found in the soil (among other places) and peanuts grow underground, peanut colonization often occurs well before harvest. The result is that peanuts are among the most contaminated crops, along with corn and cottonseed.
@Cathy--Sorry, but I'm a BUCKEYE thru and thru--only set foot on campus there when the Bucks play Mich...I live down past Toledo though...so it's the closest store to me. When I go to work in Cleveland I make sure I stop in--I will have to look for the CB there.
I developed a peanut allergy about five years ago, so I can't eat it now. When I was a child, there was the most awesome peanut butter called Oz which was the closest to spreadable roasted peanuts I've ever tasted.
PB&J gives me heartburn now. Must be my advancing age? But I use creamy for cookies and I use crunchy for a Thai peanut pasta dish I make .. so I guess both.
Both!!!
ReplyDeleteSkippy Crunchy, all-natural. We take several jars home in our suitcase every time we visit the U.S.
ReplyDeletePeanut butter is actually a pretty healthy vegetarian protein, but it gets no respect from Europeans. One of my daughter's kindergarden teachers told me to stop sending 'that frosting' in her lunch.
They also objected when I packed a tortilla, telling me I should stop sending her to school with pancakes.
Bahahahahaha!!! Gold!!!
DeleteCreamy. Can't stand crunchy.
ReplyDeleteCreamy peanut butter and Nutella on whole wheat bread....yum!
ReplyDeleteHave you guys ever tried the cookie butter from trader joe's??? now THAT'S the stuff!!!
ReplyDeleteIsn't there a 2 jar limit on the cookie butter?
DeleteNot that I know of and I work there
DeleteBoth! Sadly, can no longer eat it:(
ReplyDeleteOh no! That just bummed me out :(
DeleteCrunchy--the more the better! and this Cookie Butter from TJ's might make it worth a trip up to Ann Arbor!
ReplyDeleteCrunchy for PB&J, creamy for choco-peanut butter-banana shakes.
ReplyDelete@a non a miss - i don't know, i have a self-imposed one jar limit because i have a tendency to just start eating it straight from the jar. it starts off by putting some on toast. then i think, "oh, i'll just have a spoonful before i put the jar away." next, i'm getting the jar out of the pantry and polishing the rest of it off.
ReplyDeleteI saw an article on Buzzfeed about TJ and the sign above the Cookie Butter said "Limit Two" and I was curious as I've never been to a TJ before.
DeleteCookie butter is amazing. Great on apples, graham crackers, sandwiches, just a spoon, gosh everything!
DeleteEven better with Nutella on a warm croissant... I'm hungry now!!
Oh...didn't see this. I'm on a west coast store and there's no limit over here. I bought my friend a whole case for Christmas one year.
DeleteCashew Butter all the way!
ReplyDeleteOooh, THAT'S good, too!!!
DeleteI recently tried sunflower butter and wasn't impressed. Not bad, but just not interesting enough to have more. Next on the list is cashew!
DeleteWell all the trader joe's sell it, but Ann Arbor is pretty awesome anyways :)
ReplyDeleteAre you a student, @lurker girl? That's where i did my undergrad!!
Creamy
ReplyDeleteNeither - allergy.
ReplyDeleteSmooth, JIF Only! unless it's Reese's PB Cups, then I make an exception.
ReplyDeleteOh, how I miss peanut butter! I became allergic at 40 and pooh on that!
ReplyDeleteI miss Ann Arbor, too! Lived there for 15 years! Michigan, yes! :)
Oh...it had to be creamy when I was younger; if I could eat it now, it would be crunchy!
ReplyDeleteCrunchy. All natural only. I add salt to it.
ReplyDeleteEven without the salt, all natural is the best
DeleteCreamy peanut butter.
ReplyDeleteIf you want crunchy, you may as well just eat raw peanuts.
Or Grape Nuts.
Or gravel.
Almond butter.
ReplyDeleteHomemade nutella!
ReplyDeleteCreamy. I eat a little for protein each day after working out. On rare occasions I'll mix some in with chocolate ice cream. Mmmm.
ReplyDeleteNeither, because Peanut Butter is poison.
ReplyDelete"Why should we avoid it? What’s not to like about peanut butter? I’m not even going to discuss the soybean oil and sugar-laden garbage that passes for peanut butter, because my readers definitely aren’t asking about that stuff. They’re doing natural butter with peanuts (and salt) as likely the only ingredient.
It generally contains aflatoxins.
Aflatoxins are naturally occurring fungal toxins, or mycotoxins, produced by certain members of Aspergillus, a type of fungus found pretty much everywhere throughout the world. Aspergillus tends to colonize any monosaccharide and polysaccharide it comes across, as long as the conditions are right, but peanuts are particularly susceptible. Most crops are colonized after harvest and during storage, but since Aspergillus is found in the soil (among other places) and peanuts grow underground, peanut colonization often occurs well before harvest. The result is that peanuts are among the most contaminated crops, along with corn and cottonseed.
Read more: http://www.marksdailyapple.com/how-bad-is-peanut-butter-really/#ixzz2dI8JxKNy"
Such a downer
DeleteCrunchy with sliced green bananas.
ReplyDelete@Cathy--Sorry, but I'm a BUCKEYE thru and thru--only set foot on campus there when the Bucks play Mich...I live down past Toledo though...so it's the closest store to me. When I go to work in Cleveland I make sure I stop in--I will have to look for the CB there.
ReplyDeleteI developed a peanut allergy about five years ago, so I can't eat it now. When I was a child, there was the most awesome peanut butter called Oz which was the closest to spreadable roasted peanuts I've ever tasted.
ReplyDeleteBoth. Depends on my mood. I always keep a jar of each.
ReplyDeleteExtra Crunchy.
ReplyDeleteNeither.
ReplyDeleteI love both but I reallllly love crunchy PB...on a spoon.
ReplyDeleteCreamy. I hate little bits of peanuts!
ReplyDeleteJiff's crunchy all the way!
ReplyDeleteNone, gross!
ReplyDeleteSkippy Super Crunch!!!
ReplyDeleteDamnit! I love peanut butter.....why ya gotta go an ruin it for me?!
ReplyDeletePeter Pan Creamy honey roasted is the only kind I'll eat. Mmmmm. I'm going to have some PB on graham crackers.
ReplyDeleteSuper-chunky with bacon on top!
ReplyDeletePB&J gives me heartburn now. Must be my advancing age? But I use creamy for cookies and I use crunchy for a Thai peanut pasta dish I make .. so I guess both.
ReplyDelete