Again I am having more sandwich issues, this time I think its direcly related to how damn hot it is these days. My jelly seems all runny now and I left the peanut butter out on the counter too long and it seems to have some peanut oil or something seperating and pooling up at the top of the jar. Is the PB still good? can I just stir it up a little, or should I just pour it off?
Posted by Bill Lynch (Member # 3815) on :
I'm all for stirring it up. Just don't eat the moldy bread, might get a psychotic reaction.
Posted by Bob Rochon (Member # 30) on :
Make sure you cut off the skin on your PB first.
and add some Joy to the jelly to make it postion beeter on the bread.
Posted by Kelsey Dum (Member # 6101) on :
Cap', are you having a mid-life sandwich crisis?!?!?!? I'm tellin' ya man, you gotta toast the bread and add some butter. It's sooo good you won't even notice the runny jelly... and just stir that crap up you wuss. Should I come up there and eat it for you too? Posted by Ricky Jackson (Member # 5082) on :
LMAO @ Kelsey!! Ken, I would like to be serious with you for a moment. The real culprit is probably the humidity moreso than the actual heat. If you decide to rehomogenize the PB, make sure you stir it good from the bottom. PB consists of the brown pigment, peanut oil and a binder, usually a chemical like trisodiudiichloricdouchebagantihistaminic acid. If it crusts over, the best thing is to throw the whole jar away. As far as the jelly getting runny, I think that is a warranty issue. I took it upon myself to call Avery Dennison, the worlds largest producer of jellies, and asked them about their warranty on their jellies. I was informed that due to problems they are not producing their "I ATE" series of jellies anymore. So if you have one of their jellies, you are in a jam.
Posted by David Wright (Member # 111) on :
Stir a little paint-sav into the PB, also a drop of kerosene too. (Or was that tip for something else?)
Posted by Bob Kaschak (Member # 3146) on :
Go water based and use Flotrol.
Leave that old oil based on those flat sandwiches to the folks that fail to catch up to the future.
Switch to new Jif water-based. It levels like glass and has a longer shelflife.
Peace out, Bob
[ July 27, 2006, 11:35 AM: Message edited by: Bob Kaschak ]
Posted by Dusty Campbell (Member # 4601) on :
I'm thinking about a PB&J seminar at the Dixie Meet. Everyone shows how they make theirs, and we all try someone else's.
Any takers?
Posted by Joey Madden (Member # 1192) on :
Try keeping your stuff in a cool dry place, like on the concrete floor in ya garage. do ya know that the other flow stuff has the same properties as the peanut butter so its will retain its qualities and appear thicker when worked with. The summer weather here is over the century mark daily and simular to new england, its works for me there and still does here.
I know you won't get it until I'm on your favorites list, oh well Posted by KARYN BUSH (Member # 1948) on :
i say you have a bud instead...after that it won't matter cause anything will taste good...even if its all skinned over.
Posted by David Harding (Member # 108) on :
Bob Rochon,
Adding Joy to the jelly might cause you to have some incompatible deposits.
It's better to use RTII, which works with jams, jellies, and marmalades. The original RT only works with jam.
Posted by Jon Jantz (Member # 6137) on :
Thinking about going to the Dixie Meet, Dusty... And I'm all for learning better PB&J skills so the seminars would be nice. However, I'm not sure I'm quite ready for the PB&J swinging yet.
Just married and all, I'm kinda partial to my wife's sandwiches. But I will continue to watch and learn, that's what I'm here for.
Posted by Jonathan Androsky (Member # 2806) on :
Ken, first check the data sheet on the peanut butter, if that is no help I would check the manufacturer's website or contact them directly for recommendations. While you are at it you may want to suggest to the PB manufacturer that they become a merchant here.
Posted by Jon Jantz (Member # 6137) on :
Cap'n, I think I've discovered a solution for you. While this eliminates some of the runniness problems you are experiencing, the whole nuts tend to impede the digestive process, especially the termination stage, which in turn creates anti-PBJ attitudes, anal retentiveness, and general crankiness you occasionally observe.
Posted by captain ken (Member # 742) on :
He's a rank amatuer! Notice that he doesn't get it spread out evenly to the edges? Just a bunch of internet spam!
*perk* SPAM! Ever make spam sandwiches?
Posted by Kimmy Fitzgerald (Member # 5109) on :
ken ...GET BACK to Work! Or I am going to highjack another post!
Posted by Kelsey Dum (Member # 6101) on :
Yeah, I agree... TOTAL amatuer!!! It looked like a rush job. Maybe he had a harsh deadline.
Posted by captain ken (Member # 742) on :
Spam Sandwiches?!?!
Si, I do not like Spam Sandwiches, I do not like them as a meal, I do not like them with my friend Niel I would not eat them in a boat, I would not eat them with a goat. I could not eat them with PB and Jam , I could not eat them with my friend Sam, Spam is not a tastey treat. I do not think it is even meat Spam is not eaten anywhere in Whoville, Spam is not a merchant here in Letterville. Spam will make you burp and fart, Spam will stain your killerkart I would not put Spam on a rubber mallette, Spam does not stick to my pro-palette. Spam will not taste good with wasabee peas, Spam will ruin your pintriper tees. Have you ever seen a Spam dune bugy?, they can draw you one at the Toon Factory they might taste good on the river Thames, but won't look good with digital flames. Spam is my dog's favorite snack, but only if I top it with Rapid Tac!
I would not, could not eat sandwiches made with Spam, Captain Ken I am.
[ July 27, 2006, 07:45 PM: Message edited by: captain ken ]
Posted by KARYN BUSH (Member # 1948) on :
gimme some.............
Posted by Ray Rheaume (Member # 3794) on :
Cap,
If you are having a problem with low viscosity in the jelly, you can add a similar fruit and often thicken it without losing the flavor or coverage. Grapes to grape jelly, strawberry to strawberry, etc. I've experimented a little with other combinations. Strawberry with orange additive can be a little tart, but just a little can give you the disired consistancy without losing the overall yumminess.
Of course, you choice of substrates is a factor as well. A smmother white bread will sometimes lack the needed adhesion rate. May I suggest french bread or a bagle?
Rapid
Posted by captain ken (Member # 742) on :
ok maybe I was wrong about the digital flames...
[ July 28, 2006, 10:02 AM: Message edited by: captain ken ]
Posted by sue brown (Member # 6677) on :
It hot weather.. Concider leaving off the jelly all together and putting lettuce on that pnut butter sandwich.....
Now before you all go ewwwwwwwwwwwwwwww... remember the taste of celery with pnut butter and how the taste of the pnut butter and the celery crunch taste good together...
just somthing the more adventurous mite wanna try..
(i dont eat jelly myself. as its too sweet.. and im sweet enuff as it is ......grinz..)
Posted by Kelsey Dum (Member # 6101) on :
Ken, I said Toast it not Catch the damn thing on fire...hurry put it out before it burns!!!
Posted by Bob Rochon (Member # 30) on :
Just had a PBJ&Fluff not thats a sandwich Posted by captain ken (Member # 742) on :
Kelsey, thats how us yankees toast our bread, Do I have to come down to Dixie and lead a seminar for you redneck ametuer sandwich makers?
Hey Bob, any heat related fluff problems?
Posted by Kelsey Dum (Member # 6101) on :
You just might have to! Just don't cheat and bring them pre-made...I'll know. Should I bring a REAL toaster in case you forget your flame thrower? hehehe...
Posted by captain ken (Member # 742) on :
Kelsey, want me to eat it for ya too?
it has come to my attention that 'Fluff' is not available in the entire country and parts of Canada, This is an outrage!!! Fourtunately I live within 10 minutes of the only factory to produce this tastey treat, contact me if you would like me to ship some out to you, or see the web page for more info.
[ July 29, 2006, 10:41 AM: Message edited by: captain ken ]
Posted by Rick Beisiegel (Member # 3723) on :
I like the Rapid Tac idea that David proposed. I think it would be good to add some Rapid Remover for that pesky roof/mouth issue that continues to baffle mankind.
This is where Rapid Tac shines. Soapy water has a bad taste. RT tastes like chicken
edited to ask: Bob, what's "fluff"
[ July 29, 2006, 01:36 PM: Message edited by: Rick Beisiegel ]
Posted by sue brown (Member # 6677) on :
Ok.. now.. i went to the fluff page.. and read.. I think that is what the rest of us call.. marshmellow cream.. ""Marshmallow Fluff is still produced by the same batch process developed over 75 years ago - it's the only marshmallow creme made in this manner. "
ya know this would be ok in cocoa.. or on a sunday.. but noooooooooowayyyyy am i eatting that on bread .. .. and i thought jelly was too sweet.. ..
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