I blame Koogle:
I was 7 or 8 when I pestered my parents into getting the chocolate flavor, and once they did, I instantly regretted it. It was vile (to me), and believe me, I was their prime demographic.
1 Like
“Peanut flavored spread”
And people in the 1970s were like “this is on the up and up”
“It tastes like peanuts. And you can make it taste like any synthetic flavor.”
2 Likes
True about soooo many things.
1 Like
I always thought Strawberry Fields was part of a SQL database schema. After all, that’s what makes up records… (warning: teenage humor nerd mind reminiscences)
3 Likes
Would that be IEJC on the Myers-Briggs-Edson-Kleitman scale? (assuming anyone posting on BB is Judgmental)
The calories don’t count If they’re in another dimension, right?
Case in point:
Another cholesterol-prevention strategy is food simulation with embedded dynamic resistance. Just try and get beyond the juicy yolk of this fried egg:
9 Likes
If you want crunchy, eat a handfull of peanuts.
It’s called peanut butter. If milk butter had hard chunks of cheese in it, society would crumble around us, but everyone is cool with choking hazards in peanut butter.
Just kidding, I like both 
If I am making a peanut butter-banana tortilla wrap, creamy is my jam. On bread, with jelly? Chunky is the way I spread it around.
3 Likes
I make my own peanut butter. I don’t own a dishwasher, but I own a food processor instead.
The texture is almost-smooth, with tiny chunks. It’s actually tricky to get “crunchy” right at home. I suspect there’s a quality-control step in the factory-made stuff; one I don’t have in my kitchen.
Homemade PB on sourdough toast for breakfast with fresh coffee is one of life’s pleasures.
9 Likes
That must be hell on the ceramics!
Agreed. I’ve had the best luck when I make the pb like usual in the processor, then stir in some hand chopped peanuts at the end, because it’s easier to hand chop them all to the right size.
11 Likes
These days they have to call any product with too much emulsifying oils a peanut spread, only true peanut butter can be called peanut butter. They just make the type really really small.
Jif works best for making Thai style peanut sauce, but for every other use it’s churchy all the way down. I’ve worked strange shifts for so many years I have no idea what my natural sleep preference is anymore.
2 Likes
Our local health food (and general woo products) store used to have a peanut butter machine. I can certainly confirm that their crunchy peanut butter, made in front of you and enjoyed on toast for lunch as soon as you got home, was a wonderful thing. I miss that machine… 
3 Likes
Something from childhood that discouraged me from ever doing that again. Oh, I remember now. It was this!
2 Likes
Thank you! I’d say “busy” moms choose Jif. Choosy moms choose peanut butter. Kirkland strongly resembles Laura Scudder’s (“Ingredients: peanuts and salt. That’s all.”) but seems to mix better.
In Los Angeles, Culver City Co-Opportunity has a relatively new machine (I believe, last I checked).
I’m pretty sure if peanut butter is somehow part of the, um, relationship, most of crunchies would agree to go creamy. If it’s staying in the kitchen Can’t We Have Both?
4 Likes
Sadly that’s not a short trip for me, seeing as if I leave the UK at the moment they want me to quarantine in a hotel at my expense for 10 days when I come back 
1 Like
What was the discouraging part?
1 Like
The taste and texture weren’t great. I remember we tried Spanish peanuts for one attempt, and the process seemed to take longer than ice cream. That unit was tiny in comparison but homemade ice cream tasted better than the commercial type, while the opposite was true with the peanut butter. So, we just kept Mr. Peanut around as a conversation piece.
3 Likes
I could imagine. The video said something like 28 minutes for a pbj sandwich. Yikes.
Much easier with a food processor.
2 Likes
tl;dr the results can likely be safely ignored as “not representing the general population, just some food oddballs, not that there’s anything wrong with that.”
long answer
The video says that asked 2000 people, and “nearly half of the respondents said…”
There’s a missing number in there: how many people bothered to respond? Why it’s so important is outlined in How to Lie With Statistics.
Imagine if there was an online survey (“click here to tell us…”) asking how people feel about completing online surveys. You might get a result where over 40% of people love doing online surveys, and the rest only like it. And yet, you’d rarely meet anyone like this in real life.
This is called the “self-selecting sample” problem, and it’s beautifully on display in this survey. The only people who replied were either passionate about peanut butter or motivated to have some fun with the forms. You’re going to get some pretty unusual numbers.
There are ways of dealing with those problems, but the careful language used in the presentation and the oddball numbers point strongly towards a heavy self-selection bias.
3 Likes
Start with real bread…
Do I need to create the universe first, or can I skip a few steps?
10 Likes
On your head be it…
3 Likes
