Random Thought Thread

Raspberry Jam is the staple of the PB&J....

 

Excuse you anyway, because the phrase is actually "peanut butter & jelly" here in the states and the most popular version is grape jelly. THAT is what constitutes an orthodox PB&J (although there is still much chaos between the peanut butter factions of Creamy vs Crunchy).

If people for some reason do use jam, then strawberry is the runner up flavour (US).

I'm still an outlier, but all here are heretics and will burn equally.

 

The next great conundrum along with the Creamy and Crunchy debate,
is which bread is considered the most optimal in the creation of said sandwich?

 

I don't like floppy white bread; I also dislike stiff, unrelenting whole grain (especially with the seeds on the crust).

I like a happy medium: a blend of enriched wheat & whole grain wheat. That way it mostly holds it shape & doesn't easily alter to accommodate the jelly/jam/preserves & their subsequent escape, but it isn't so coarse as to not compliment the textures of the peanut butter & jelly/jam/preserves.

 

They're for @Americans, we have cheese.

 

America is gonna be really pissed off now you've just tagged all of its citizens. The online traffic to deliver all the notifications will cause a massive problem.

 

Alright wise guy then what type of cheese is the moon?

Also not sure cheese goes in a peanut butter and jelly sandwich.

 

Jif

 

Creamy Jif and strawberry jam on the whitest bread you can buy.

 

I use whole wheat bread, but I can get by with white in a pinch. The peanut butter must be Creamy (I use Skippy here in the States; I grew up on Kraft in Canada) and it's RASPBERRY JAM. (We call in jam in Canada. Americans call it preserves. The tiny seeds are still in it.) Grape jelly tastes okay, but is more difficult to spread, so it loses points for that.

Strawberry jam is just not the right thing. I've never tried boysenberry - maybe I should. I am, however, 56 years old, and rather set in my ways. Age ossifies the taste buds.

 

I once found myself in the middle of making tuna salad when I discovered I didn't have any mayo or Miracle Whip. I used sour cream instead. Don't ever do that.

 

I differentiate between jelly, jam, and preserves too.

Except when I describe making PB&J in which I always call any of the above "jelly".

Except, of course, when I'm making a shopping list for someone else to pick up from the grocers. Then it's KNOTT'S BERRY FARM BOYSENBERRY PRESERVES with that much emphasis.

As for peanut butter, I don't actually care about the brand so long as it's creamy. The "preserves" with its pulp & seeds serves for the texture portion in the sandwhich.

Except right now I could only find seedless jam, so I am a little upset that it's all smooth in its entirety, so maybe I'll be seduced by the Crunchy side of the force.

 

When first in Japan, I decorated my kitchen with a fine mist of yogurt drink. It was in the milk section, it was in a milk carton, it had a picture of a cow on the carton, and my reading skills were extremely minimal at the time. Bought it, got it home, opened the carton, and took a swig...

It's really not bad if you are expecting yogurt drink, but that sour note really really tastes like milk that's gone off if you're expecting milk.

Any @Canadians present may correct me, but the guys I work with here from the Great White Unassimilated North have never heard of (Concord) Grape Jelly, which I find utterly bizarre. It's almost impossible to find in Japan, and when I did find some Welch's, I discovered that my taste buds had changed sometime since I was five and the PB&J was just revoltingly sweet.

 

Yeah, but I find that if I only live off Japanese snacks & deserts then suddenly eat the Western variety (particularly American) EVERYTHING IS TOO SWEET.

Like our chocolate cake is nuts.

I remember I used to get Japanese chocolate cake and it had 8 grams of sugar per slice (granted, smaller cake & smaller slices).

When my mom bought a chocolate cake from Costco, it was insane how explosively sugary and intense the chocolate was. I'm pretty sure a single slice was 5000 calories.

 

Philly is a brand of cream cheese, dear @Moose, cottage cheese is lumpy x

 

Try Turkish cake sometime. It's not terribly sweet, a little bit tougher consistency than American standard sponge cake, which is necessary because before they serve it, they drench it in simple syrup (sugar water).

I love most Turkish food, but that stuff is just horrible, nothing like soggy and cloyingly sweet all at once.

 

Down the ‘International store’ - all those variants, various version variations of baclava, pistachio, syrup, Turkish delight...that’s one of my secret things. Even the purchase is dangerous/possibly a ‘hoof in sugar.’ Anybody else, probably my fetish side, y’know? (Mobile tap tap)

 

Cause breakfast should be more exciting and dramatic.

 

Hey, just wanted to say you are all awesome. I haven’t been around much, and I blame Facebook for that. >:[

 

Ironically my Facebook has decided to be a face melting feed, so I guess its broken.