posted
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?
-------------------- Ken McTague, Concept Signs 57 Bridge St. (route 107) Salem MA 01970 1-978-745-5800 conceptsign@yahoo.com http://www.pinheadlounge.com/CaptainKen
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"A wise man once said that, or was it a wise guy?" Posts: 2425 | From: Salem, MA | Registered: Apr 1999
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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?
-------------------- Kelsey Dum Dum Designs Sherwood, AR 72120 501.765.2166 kelsey@dumdesigns.com Posts: 827 | From: Sherwood, AR | Registered: Oct 2005
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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.
-------------------- Ricky Jackson Signs Now 614 Russell Parkway Warner Robins, GA (478) 923-7722 signpimp50@hotmail.com
"If I have seen further it is by standing on the shoulders of giants." Sir Issac Newton Posts: 3528 | From: Warner Robins, GA | Registered: Oct 2004
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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
-------------------- HotLines Joey Madden - pinstriping since 1952 'Perfection, its what I look for and what I live for'
posted
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.
-------------------- Jon Jantz Snappysign.com jjantz21@gmail.com http://www.allcw.com Posts: 3395 | From: Atmore, AL | Registered: Nov 2005
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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.
-------------------- Jon Androsky Posts: 438 | From: Williamsport, PA | Registered: Mar 2002
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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.
-------------------- Jon Jantz Snappysign.com jjantz21@gmail.com http://www.allcw.com Posts: 3395 | From: Atmore, AL | Registered: Nov 2005
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-------------------- Ken McTague, Concept Signs 57 Bridge St. (route 107) Salem MA 01970 1-978-745-5800 conceptsign@yahoo.com http://www.pinheadlounge.com/CaptainKen
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"A wise man once said that, or was it a wise guy?" Posts: 2425 | From: Salem, MA | Registered: Apr 1999
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Yeah, I agree... TOTAL amatuer!!! It looked like a rush job. Maybe he had a harsh deadline.
-------------------- Kelsey Dum Dum Designs Sherwood, AR 72120 501.765.2166 kelsey@dumdesigns.com Posts: 827 | From: Sherwood, AR | Registered: Oct 2005
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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 ]
-------------------- Ken McTague, Concept Signs 57 Bridge St. (route 107) Salem MA 01970 1-978-745-5800 conceptsign@yahoo.com http://www.pinheadlounge.com/CaptainKen
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"A wise man once said that, or was it a wise guy?" Posts: 2425 | From: Salem, MA | Registered: Apr 1999
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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
-------------------- Ray Rheaume Rapidfire Design 543 Brushwood Road North Haverhill, NH 03774 rapidfiredesign@hotmail.com 603-787-6803
I like my paint shaken, not stirred. Posts: 5648 | From: North Haverhill, New Hampshire | Registered: Apr 2003
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ok maybe I was wrong about the digital flames...
[ July 28, 2006, 10:02 AM: Message edited by: captain ken ]
-------------------- Ken McTague, Concept Signs 57 Bridge St. (route 107) Salem MA 01970 1-978-745-5800 conceptsign@yahoo.com http://www.pinheadlounge.com/CaptainKen
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"A wise man once said that, or was it a wise guy?" Posts: 2425 | From: Salem, MA | Registered: Apr 1999
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posted
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..)
-------------------- sue brown american instant signs pasadena, calif Posts: 90 | From: southern california | Registered: Jul 2006
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Ken, I said Toast it not Catch the damn thing on fire...hurry put it out before it burns!!!
-------------------- Kelsey Dum Dum Designs Sherwood, AR 72120 501.765.2166 kelsey@dumdesigns.com Posts: 827 | From: Sherwood, AR | Registered: Oct 2005
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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?
-------------------- Ken McTague, Concept Signs 57 Bridge St. (route 107) Salem MA 01970 1-978-745-5800 conceptsign@yahoo.com http://www.pinheadlounge.com/CaptainKen
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"A wise man once said that, or was it a wise guy?" Posts: 2425 | From: Salem, MA | Registered: Apr 1999
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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...
-------------------- Kelsey Dum Dum Designs Sherwood, AR 72120 501.765.2166 kelsey@dumdesigns.com Posts: 827 | From: Sherwood, AR | Registered: Oct 2005
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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 ]
-------------------- Ken McTague, Concept Signs 57 Bridge St. (route 107) Salem MA 01970 1-978-745-5800 conceptsign@yahoo.com http://www.pinheadlounge.com/CaptainKen
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"A wise man once said that, or was it a wise guy?" Posts: 2425 | From: Salem, MA | Registered: Apr 1999
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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 ]
""Good judgment comes from experience; and a lot of that comes from bad judgment" - Will Rogers Posts: 3488 | From: Beautiful Newaygo, Michigan | Registered: Mar 2003
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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.. ..
-------------------- sue brown american instant signs pasadena, calif Posts: 90 | From: southern california | Registered: Jul 2006
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