For breakfast, Og eats:
Thick bacon
Thick slices of potatoes fried in grease
Eggs fried in grease
All of the above drenched with maple syrup
For lunch, Og eats:
Cruchy peanut butter spread thickly on white bread with honey added
And a large glass of very cold buttermilk
For dinner, Og eats:
People who slander peanut butter, honey, jam or jelly, maple syrup, white bread and buttermilk.
My favorite trick was to use natural peanut butter and mix the honey in.
Natural honey, if left to sit, will form a centimeter or two of oil on top. Open the jar, pour the oil out. Warm honey (for about 20 seconds in microwave) ans pour in the jar. Mix with a knife (easier to cut and move around) until creamy. It doesn’t separate, and tastes, well, it tastes just about as good as anything can taste that is made up of fat, carbos and protein. It is a bit thick, so room temperature is preferably, if not warm.
-Tcat
[QUOTE=The Why Bird]
heavy sigh I see I have so much to teach you people.
The correct accompaniment for peanut butter is, in fact, bacon.
on white bread. yummy.
[/QUOTE]
Amen. Praise the Lord and pass the PB&Bs.
[QUOTE=One And Only Wanderers]
Personally I’d rather eat the bomb. Savoury and sweet should not be mixed! I couldn’t cope with the syrup and bacon combination when I was in San Francisco wither Blechhhh!
[/QUOTE]
The minute I get home I’ve got to fry up some bacon and put syrup on it. Haven’t had that in years! Mmm.
Also, grape jelly is okay, but you really want homemade strawberry preserves.
[QUOTE=LouisB]
For breakfast, Og eats:
Thick bacon
Thick slices of potatoes fried in grease
Eggs fried in grease
All of the above drenched with maple syrup
For lunch, Og eats:
Cruchy peanut butter spread thickly on white bread with honey added
And a large glass of very cold buttermilk
For dinner, Og eats:
People who slander peanut butter, honey, jam or jelly, maple syrup, white bread and buttermilk.
[/QUOTE]
Suffering polecats :eek:
I’m not surprised he’s in a bad mood most of the time, his cholesteral level must be touching fatal 
[QUOTE=jjimm]
The bread must be thick, soft and white.
The peanut butter must be sweet and creamy American style (pref. Jif, Peter Pan or Skippy), spread really thick - half-a-centimetre deep. I prefer super-crunchy
The “jam” should be grape jelly (pref. Smuckers), spread to the same depth.
NO BUTTER OR MARGARINE.
Slap another piece of soft white bread on top, bite down, and enter pure bliss.
[/QUOTE]
Aha! That must be it! Here, we have no kid-culture of PB&J sandwiches, but of course I had heard about the concept when I was a kid, and so with gleeful anticipation I tried to compile one. With tastebuds all atremble with anticipation, I sank the fangs in and…
…meh. I really wanted to like it. Just… didn’t. Maybe that’s why - ratshit recipe. And I must add that my sense of taste has not been ravaged by childhood years of Vegemite consumption, so my gastronomic credibility is still intact (at least to that extent).
No no no, y’all need to have an OPEN FACED PB&J to fully appreciate the PB&J-ness.
Best recipe, discovered in my college years (as all things are):
Toast two pieces of Home Pride Butter Top wheat bread.
Slather BOTH pieces with PB. Jif and Skippy work best. Mmmmmm…melty.
Now add a dollup of grape jelly to each piece. Spread carefully–that melty PB is tricky.
Grab each piece and savor each bite…you get twice the PB, twice the jelly, plus the crunchy and the melty. YUM!
Or, for our friends over the pond, you’ll like this: cut into bite size pieces, and use a fork.
Don’t forget the milk! Ice cold huge glass of milk is a necessity.
Yummy!
BIG favorite of mine when preggo. And apparently, right about…NOW.
– all peanut butter should be crunchy, if not chunky.
– all bread should be whole-grain.
– all jams / jellies / preserves should be made by grandma (not necessarily my or your grandma, but at least, someone’s grandma.)
– jam (or jelly) is a most respectable addition to a pb sammich in any situation.
– substitution of jam / jelly with banana &/or honey as an addition to a pb sammich should only be made when one has been a really really good boy or girl of late, and is deserving of a treat.
– a peanut butter sammich with no additions should be eaten only when poverty or bad behaviour remove the option of tasty goodness.
[QUOTE=jjimm]
cough Read my earlier post. cough
[/quote]
Ooops, I completely missed it, but since I independently said almost exactly the same as you, that just proves you’re squarely in the right, doesn’t it?
I might check this out as I’m planning to visit Oxford to help with your crayfish problem at some time in the future.
[QUOTE=chowder]
Bacon is for grilling and then slapping on bread followed by a splodge of spicy brown sauce.
It is NOT to be sullied by syrup of any kind whatsoever. :eek:
[/QUOTE]
But aha! Your brown sauce is a sweet syrup by any other name, and one based on tamarinds at that. Quod erat demonstrandum, you are wrong as a wrong thing.
Proper maple syrup, by the way, isn’t all that sweet. The best stuff you can get over here (outside of a deli) is the Canadian stuff available in M&S. Avoid all that imported Aunt Jemima artificial nonsense.
It is the best validation a man could want.
(And if you fancy a crayfishing partner, give us a shout.)
[QUOTE=jjimm]
(And if you fancy a crayfishing partner, give us a shout.)
[/QUOTE]
I might well take you up on that; do you know the good spots to catch them?
The best bread for a PB&J is challa - fresh challa, not the kind that comes in a bag. Although there’s also something to be said for fresh pita.
Incidentally, if your bread isn’t that fresh, you can use a sandwich maker - toasted sandwiches filled with hot peanut butter and jelly can be delicious, if a bit runny.
[QUOTE=Guinastasia]
Wait, what do you Brits consider peanut butter, if not the American creamy version?
[/QUOTE]
Peanut butter is available in smooth, crunchy and whole nut varieties here; the only ones labelled as ‘creamy’ are imported (and they’re more or less the same as our ‘smooth’.
[QUOTE=Mangetout]
I might well take you up on that; do you know the good spots to catch them?
[/QUOTE]
I’m being given a map - it’s a bend in the river, somewhere in the middle of Port Meadow, near the Perch pub. Sounds lovely.
Ah… a pub… ideas are beginning to crystallise…
Listen, people, it’s peanut butter on both slices of bread, and the jelly (or strawberry preserves) in the middle! Jelly should not touch bread!
JJimm
Methinks you err sirra!!
You are referring to “Fruity” brown which does indeed have tamarind.
It is thou who is wrong as wrong can be.
My original statement stands as is…Bacon and ** Spicey **brown 
Can you provide a link to this alleged spicy brown sauce then, or I shall have you doing lines.
And the great armies of HP and Daddies did do fierce and terrible battle…
Not to mention that abomination that is YR.