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Discussion in 'Bad Dog Cafe' started by MojoTrwall, Apr 30, 2021.
Manischewitz, of course...
I grew up on that, PB and jelly. Usually raspberry jam, as that was my favourite. Sometimes, for decadence, I'd fry an egg (over easy, runny yoke), and add a couple of pieces of fried bacon. That will take the PB and "jeally" over the top!!
All I remember, before I lost consciousness, is that a voice was demanding, "that on all other nights we eat both chametz and matzah, on this night, we eat only matzah?"
Try these, too:
peanut butter + bacon
peanut butter + sweet onion
peanut butter + bacon + sweet onion
peanut butter + sambal Indonesian chili paste
peanut butter + bananas
if you're a weirdo, try peanut butter + dill pickles
Jelly is clear, jam is drier and has bits. Marmalade has actual pieces, and is usually citrus-based.
Roses are red
violets are purple
sugar is sweet
and so is
Jelly is made from juice and jam includes the solid fruit.
Gelée vs confiture
You buys those in separate shops in Europe
As a kid my grandparents had a peach tree that had the sweetest peaches i’ve ever had. My mom made the best peach jam. pb and j with homemade peach jam on buttered toast was my after school snack for years.
My dad on the other hand, his favorite is peanut butter and bananas on raisin bread.
Oh, c'mon... you guys gobble up Nutella like there's no tomorrow, so you can't claim to be a virgin here!
But I'll confess that I'm amazed that PB&J has resulted in a 7 page thread in its first day with 130 contributions. Perhaps you're the first to find the real common bond, and the tap root, of Tele enthusiasts!
Oh that's quite logical, then it's jam we don't do that much jelly !
If you want to take PB&J up a notch, toast the bread first, and apply a little butter to both slices before you slather on the PB&J.
And since you're from France, try French toast PB&J: make up the sandwiches as usual, and then lightly dredge them in beaten egg and brown both sides in a pan. It's a PB&J Monte Cristo! Mmmm--YUMMY!
I don't think French toast is French. At least, I've never met a French person who recognized it. (Unlike American cheese )
Our pal Shel Silverstein has a poetic homage to the venerated PB&J:
I did not read all of the posts. I trust that somebody else mentioned that pb&j pairs well with milk? It’s essential. Such a simple pleasure that packs a real good protein punch too.
Surprisingly no one has mentioned the cross pollination of PB & Nutella.
I always have a PB&N fold over in my jersey pocket if I’m out cycling for more than an hour.
My wife is Bulgarian, add chocolate to that list. I lived in Europe for 10 years myself so I get it.
Grape jelly is by far my favorite for a PB an J sandwich.