Voice of the Restaurant Industry
Skippy vs. Jif? That debate is SOOOO o-vah! Why would anyone settle for a plain old PB&J when you could have a Peanut Butter with European Mocha on a warm baguette?
As a child, I used to gaze longingly at my friends who got Jif and grape jelly on Wonder Bread. My enviro-hippie mama made sure that I had all-natural, organic peanut butter and no-sugar preserves on hearty whole-grain wheat bread. Child abuse, I say.
And wouldn't you know, now that I can buy whatever kind of bread I want, I feel compelled to buy the hearty whole-grain, because, dangit, whole grains are better for you (and I need to fit into my skinny jeans. Sigh.).
In any case, I'll save my childhood deprivation and guilt issues for my weekly therapy appointment.
But now that I am an adult, there's no one stopping me from buying Peanut Butter with Sumatra Cinnamon and Raisin from P.B. Loco, now is there? And maybe that jar of Peanut Butter with Raspberry White Chocolate for stuffed French toast on a lazy Sunday morning? Oh yeah, throw in the Peanut Butter with Asian Curry Spice for some chicken satay.
And Peanut Butter and Honey? Yes! Yes! Yes!
How la-ti-da are the new gourmet peanut butters? The Chicken Fried Gourmet posted on his escapades with Peanut Butter Dulce de Leche. He ended up using it in a pork belly recipe, with surprisingly yummy results.
And for all you PB luv-ahs out there, the Great Peanut Butter Exhibition is inviting all recipe submissions for the best peanut butter recipe.