Peanut butter taste test

HeavyG

scdaf said:

How on earth did they test 45 peanut butters and NOT include Kirkland?  Ingredients:  peanuts, salt.
Molasses, sugar and oils have no place in peanut butter.

Maybe none of the reporters had a Costco membership??

From the article...

"This was a blind taste test of peanut butters from five stores in Syracuse: Wegmans, Price Chopper, Tops, Trader Joe’s and Walmart. We sampled national brands and the store brands."

saluki2007

My dog likes the Kroger Brand the best....at least that's what he tells me. 

YukonRon

saluki2007 said:

My dog likes the Kroger Brand the best....at least that's what he tells me. 

My dog does too. Of course, she also eats rabbit poop.

Cornholio

Jif on an English muffin with a glass of chocolate milk is a favorite of mine. 

wardo

JIF only here.

THEBuckeye

Fresh ground @Whole Foods. Nothing (Skippy, Jif, etc. ) come close. 

1911Man

Teddie super chunky unsalted is all I buy. I make sure I have at least one in reserve and one in the fridge. Used to buy the just super chunky, until I needed to reduce my sodium intake. Didn't take much to adjust. 

I also spread it on my home made whole wheat bread. I use a bit of honey in the bread, which makes it even better (for all sammiches plus the dinner rolls I make from part of each batch). 

Fred19Flintstone

Fred19Flintstone said:

Anybody try this?  All this talk about peanut butter from fresh ground peanuts got me curious.  I was also hungry.  The ingredient list is short & sweet: Fresh roasted peanuts.

Reporting back.  Very thick & chunky.  It's as thick as putty.  Spreading it reminded me of trying to spread Play Doh.  (Not that I'm saying I've spread Play Doh on bread before.)  Perhaps it would spread better on hot toast or if the stuff is pre-warmed?  The taste was peanutty delicious without the extra sugar and whatnot.  I like it, but maybe there's a learning curve on how to use it with ease.   

YukonRon

Got to try that.

Toxarch

I don't like Jif peanutbutter anymore. Used to eat it as a kid all the time. Only thing I like now is Peter Pan honey roasted crunchy. Plain PB tastes horrible to me now. 

caliking

Fred19Flintstone said:

show previous quotes

Fred19Flintstone said:

Anybody try this?  All this talk about peanut butter from fresh ground peanuts got me curious.  I was also hungry.  The ingredient list is short & sweet: Fresh roasted peanuts.

Reporting back.  Very thick & chunky.  It's as thick as putty.  Spreading it reminded me of trying to spread Play Doh.  (Not that I'm saying I've spread Play Doh on bread before.)  Perhaps it would spread better on hot toast or if the stuff is pre-warmed?  The taste was peanutty delicious without the extra sugar and whatnot.  I like it, but maybe there's a learning curve on how to use it with ease.   

Was it right out of the fridge? I usually let it rest on the counter for 20mins or so and it's much easier to spread. 

Legume

I don’t refrigerate PB.  Not even the fresh ground from the store.

Legume

Fred19Flintstone

caliking said:

show previous quotes

Fred19Flintstone said:

Fred19Flintstone said:

Anybody try this?  All this talk about peanut butter from fresh ground peanuts got me curious.  I was also hungry.  The ingredient list is short & sweet: Fresh roasted peanuts.

Reporting back.  Very thick & chunky.  It's as thick as putty.  Spreading it reminded me of trying to spread Play Doh.  (Not that I'm saying I've spread Play Doh on bread before.)  Perhaps it would spread better on hot toast or if the stuff is pre-warmed?  The taste was peanutty delicious without the extra sugar and whatnot.  I like it, but maybe there's a learning curve on how to use it with ease.   

Was it right out of the fridge? I usually let it rest on the counter for 20mins or so and it's much easier to spread. 

Like @Legume said, it needs no refrigeration and that’s stated on the label.  Later I’m going to do my part as an American with the “eat enough peanut butter to coat the floor of the Grand Canyon” project.

SciAggie

I was thinking I would make some comment about using peanut butter on brisket. Then I thought I’d search to see if anyone does that. Dang if I didn't find recipes where people put PB on brisket - it didn't sound good to me - but people do it. 
I have been surprised by the passion people have about PB. I’m almost jealous I don’t share the enthusiasm. Can we still be friends?

Legume

My wife was visiting her sister in UK a year or two back and really liked this PB, so she brought a tub back.  It was the thinnest PB I had ever had to the point it was tough to spread, it just ran off of things.

 

yumdinger

JIF there are no others.

Carolina Q

I have been a JIF customer forever. Don't buy that much, but when I do, I buy JIF. This thread piqued my interest in making my own PB so I picked up a 16 oz jar of unsalted dry roasted peanuts yesterday. A whopping $1.89! Dumped about half of it in my cheapo Ninja food processor and in less than 5 min had 8 oz of creamy smooth PB! No salt, no added oil, no additives, just awesome PB!  

I'm guessing that making crunchy PB would be done by first making creamy, then adding more nuts and processing briefly. Dunno, didn't try it yet, but stopping before the creamy stage leaves you with gritty PB, not crunchy. Anyone ever DIY crunchy? How?

Anyway, this stuff is great and it contains none of the salt, sugar, molasses, grapeseed oil, soybean oil or mono and diglycerides found in JIF. None of these things are particularly bad, but all I have in mine is... peanuts.

Haven't tried cleaning out the food processor container yet.

Botch

I think the Europeans make up their lack of eating peanut butter with Nütella; I saw that stuff everywhere.  

caliking

Botch said:

I think the Europeans make up their lack of eating peanut butter with Nütella; I saw that stuff everywhere.  

I was just about to bring that up. Nutella has about 54% sugar vs about 6% in jif.

Americans supposedly eat 700 million pounds of peanut butter in a year, but... Europeans eat 730 million pounds of Nutella yearly. 

We’re winning!!! I’m sure we make it up in Snickers bars though. 

YukonRon

I wonder what is the most used Jelly for PB&Js? 

In our home it is only Smucker's Grape, My Beautiful Wife, will not compromise her sammies with anything else.

ryantt

My wife stopped at Fresh Tyme the other day and ground some peanut butter for me.  It was honey roasted peanuts with some dark  chocolate chips!!! It’s so good!!! I just eat it by the spoonful.    

JethroBodeen

Botch said:

I think the Europeans make up their lack of eating peanut butter with Nütella; I saw that stuff everywhere.  

Man, I was thinking about throwing this product in this discussion! I'm happy you did, that stuff is nasty! When I was a kid, it was the Ovaltine of peanut butter....

YukonRon

Beef ribs, no peanut butter.
Smoked with white oak, used gunpowder for seasoning.

Botch

caliking said:

show previous quotes

Botch said:

I think the Europeans make up their lack of eating peanut butter with Nütella; I saw that stuff everywhere.  

I was just about to bring that up. Nutella has about 54% sugar vs about 6% in jif.

Americans supposedly eat 700 million pounds of peanut butter in a year, but... Europeans eat 730 million pounds of Nutella yearly. 

We’re winning!!! I’m sure we make it up in Snickers bars though. 

Nütella was, iirc, a mix of ground hazelnuts and chocolate.  From that sugar percentage, it must be a lot more chocolate than I realized (I've never had it)!  
 
BotchTrivia™ of the Day:  I've never had a PB&J.  That sounds disgusting!  

YukonRon

Botch said:

show previous quotes

caliking said:

Botch said:

I think the Europeans make up their lack of eating peanut butter with Nütella; I saw that stuff everywhere.  

I was just about to bring that up. Nutella has about 54% sugar vs about 6% in jif.

Americans supposedly eat 700 million pounds of peanut butter in a year, but... Europeans eat 730 million pounds of Nutella yearly. 

We’re winning!!! I’m sure we make it up in Snickers bars though. 

Nütella was, iirc, a mix of ground hazelnuts and chocolate.  From that sugar percentage, it must be a lot more chocolate than I realized (I've never had it)!  
 
BotchTrivia™ of the Day:  I've never had a PB&J.  That sounds disgusting!  

I am not a fan. Made 100s for My Beautiful Wife and our children. Never tried one, just looked not right.

kl8ton

Careful eating the PB y'all. 

I just attended a funeral yesterday for a friend's dad. The friend and dad are also members of the church I attend.  He tragically passed away choking on a PB sandwich. 

Very sad.  Nothing his wife could do for him.  He will be greatly missed.  

YukonRon

kl8ton said:

Careful eating the PB y'all. 

I just attended a funeral yesterday for a friend's dad. The friend and dad are also members of the church I attend.  He tragically passed away choking on a PB sandwich. 

Very sad.  Nothing his wife could do for him.  He will be greatly missed.  

Very sorry for your friend and his family.

YukonRon

After a Jif creamy peanut butter sammie on cinamon raisin swirl bread at 0430 this morning, thought I would fix something for dinner with a bit more substance.

Behold, I share with you beef tenderloin rubbed in gunpowder, and smoked with white oak. 

Roasted heirloom tomatoes brushed with evoo, dusted with garlic, onion, salt and pepper, covered with freshly, fine grated romano.

Prosciutto wrapped asparagus, also smoked with white oak, brushed with evoo, a clove of minced garlic, shredded sweet onion, with asiago as the topping and wrap.

The wine this evening, was a 2015 Napa Valley Cabernet Sauvignon, from Chateau Montelena, one of only two vinyards in the USA to have a bottle of their wine prominently displayed in the Smithsonian, due to the head to head competition in France, which put Napa Valley wines on the map. (Get a chance, check out the movie Bottle Shock).

Not a bad evening for dining.

Thank you for looking.

Woodbutcher

I prefer Jif, any kind. The dogs get whatever is cheapest but they only like smooth.