A Classic Slice of Americana
Peanut butter and jelly sandwiches. Delicious.
I prefer crunchy peanut butter (without funny, non-peanut oils in it), raspberry jam (jam has seeds in it – as I recall, fruit spreads get called different things in different countries), and either potato bread (any Idaho jokes will be met with a bitch slap) or Mom’s white bread.
I also prefer not to run out of jam while making the damn thing; the peanut butter to jam ratio is key to a good sandwich. Now my mouth is all stuck together.
You haven’t lived until you’ve savored peanut butter and olive topenade. Almond butter is also good and soy nut butter will suffice if nothing else is available. For me that is usually the case.
(Definitions from Webster’s)
In order of increasing wholeness of fruit used:
Jelly: a soft somewhat elastic food product made usually with gelatin or pectin; especially : a fruit product made by boiling sugar and the juice of fruit (Example: Grape or Apple Jelly)
Jam: a food made by boiling fruit and sugar to a thick consistency (Example: Raspberry or Strawberry Jam)
Preserve: fruit canned or made into jams or jellies or cooked whole or in large pieces in a syrup so as to keep its shape — often used in plural (Example: Strawberry Preserves)
Marmalade: a clear sweetened jelly in which pieces of fruit and fruit rind are suspended (Example: Orange Marmalade)
As for my PB&J preferences: Creamy Peanut Butter, Stawberry Preserves (the nice and thick stuff), and some sort of wheat bread with whole grains. The bread should be toasted enough to make the peanut butter nice and runny. You have to be able to get messy when eating it. Crunchy peanut butter is okay if I’m at a friend’s house and that’s all that is available.
Griz: That sort of talk sounds decidedly un-American. Are you a communist? J/K. But seriously though, olive topenade? Soy nut butter? Someone please get this man a real PB&J (you know, with peanut butter… and jelly), a beer, and an American Flag before Homeland Security comes to take him away!
Anonymous, I agree that the soy nut butter does sound rather unAmerican. Of course peanut butter is the preferred butter, I’m just saying that if you look in your fridge and all you see is soy nut butter (which I frequently do), it will suffice.
You know, I never was a pb&j guy. When I was a kid I ate peanut butter and honey religiously! Now theres a sandwhich! But honestly, try some peanut butter with some olive tapenade. Its really good!
Griz… sorry… I failed to realize that my info hadn’t been put in automatically like usual. Anonymous = Adam. Anyway, I was just trying to poke fun at your options.
I had forgotten about the PB&H sandwich. Haven’t had one of those in many, many years. I guess I’m gonna have to bite the bullet and buy a toaster so that I can do an “experiment” weighing the merits of the PB&Jelly vs. the PB&Jam vs. the PB&Preserves vs. the PB&Marmalade vs. the PB&Honey. MMMmm… that sounds like a good experiment.
yeah it does!
When it comes to peanut butter, it is always the question: crunchy or creamy?
PS In this age, it is all about international cooperation. Let’s face it. Fusion cuisine is definitely IN for these days. Therefore, nothing wrong with PB&olives. Back home for me, we rock the PB& condensed milk…….
Condensed milk? What are you, some kind of communist?! Haha, just kidding. That is an odd one though UALboy.
It would be hilarious if it was invented by the British… hehe
Well you’re all wrong. But at least none of you went the grape jelly route.
Crunchy Peanut Butter, white bread and bananas or CPB, grape jelly and bologna, also on white bread.
Creamy is so….good I love the kind with Honey thats bomb!!!!
Wash it down with half milk, half ginger ale. Yumm.
you guys are retarded for talking about peanut butter