A favourite snack in this house is maple syrup and bread. This has two versions, depending mostly on how hungry and/or lazy you are.
Version 1: Put syrup into a bowl. Grab a slice of soft bread. Dip into syrup, eat.
Version 2: Put syrup into a bowl. Grab a slice of soft bread. Spread peanut butter (100% peanuts, chunky) onto the bread. Dip into syrup, eat.
Actually version 2 has another variation to it, but it is rarely used. You have the option to toast the bread if you want. Usually done only if someone made toast, and then remembered that we had maple syrup in the house!
Aren’t you guys talking about two different types of bacon? I believe what we in the U.S. call bacon you refer to more specifically as “streaky bacon” and is often smoke or maple cured.
Now that I’ve checked their locations, I have to assume Chowder and JJimm are talking about the same type of bacon. But couldn’t it still be argued that American bacon is better suited for maple syrup, while English bacon goes better with brown sauce?
Yes, the infamous Rule Of Thirds. As in art, PB&J sammiches are divided into the Divine Thirds. And of course, as the famouse PB&J fan Pythagorus stated in his Laws Of Divine Consumption of Sammiches,
Just as a side note, it is indeed possible that our dear O.P.'er has been turned off because of the application of butter or margarine to the aforementioned bread slice product. Butter or margarine have no place at the table set by Peanut Butter and Jam and Bread.
Undoubtedly this could decay into an evil fight between the chunky pb/ whole fruit Polander/ 45-grain nut bread camp and the Wonder bread/ smooth Skippy/ Smucker’s camp.
One can but pray this does not come to pass. Here in the beautiful canopy, all can sit at the table and consume with equal pleasure.
Trays of bananas sliced lengthwise will be provided for those feeling adventurous.
I am an American (just to rule out the European bias). I have had PB&J several times. Once, I was able to choke down half of a small sandwich. Otherwise, I just could not stand it. It is thoroughly unpalatable, at least to my palate. BLECCH!
Cartooniverse I have tried it with and without butter and verily it came to pass that both were cast into the fiery cauldrons of hell as being unfitting to cross the chasm known as my gob.Amen.
Sciurophobic
Yea and it came to pass that the American bacon was not tasted by this pilgrim, nay, nay and thrice nay. He partook of the Danish or the Irish, the English bacon being considred in the sages eyes as being fit for… erm… pigs
JJimm
And the poster doeth the lines and is repenteth of his error having sought and found that the spicey brown containeth many a fruity ingredient including the seed of the Tamarind.
The OP viewed with amazement the replies to his thread, his very flabber was gasted at the number of disciples and he was humbled
OK: chowder, One and Only Wanderers, and Captain Carrot are obviously terrorists
I had peanut butter on a flour tortilla for breakfast this morning. Mmmmm… I call it a Space Peanut Butter Sandwich, because supposedly astronauts on the space shuttles use tortillas instead of bread for sandwiches (bread produces too many crumbs, which are a problem in zero gravity).
Isn’t the challah too soft to properly spread the PB on? I prefer a harder bread, just because it is so hard to spread anything on challah properly. I guess it could work if you toasted the challah, or had one of those inferior kinds of challah that are not as soft and light as God intended challah to be.
–starch glance-- The less time spent pondering your chasm-like gob, my dear chowder, the better off we shall all be.
Challah? Visigoths. The marbled rye baked by Liss’ Bakery in Philadelphia is recognized throughout the Tri-State area as the definitive bread-product to be used in creating The Meal.
I grew up on fresh ground PB (Olde Tyme). It’s the bestest ever. Mmmm. Thankfully, after my local store stopped carrying it, I discovered Whole Foods. There you can grind it yourself, which is fun and also guarantees warm PB (at least for a bit). It’s somewhere between smooth and chunky and it’s not as sweet as most peanut butters. goes off to make sammich
I see what you mean. Possibly. English bacon comes in several species - streaky, middle and back, each of which is available in smoked or unsmoked and there is also diversity of curing in the mix. Where English bacon differs most significantly from American bacon though, is that we generally do not cook it to the point of brittle crispness throughout; the ideal for most people is for the fat to be brown and becoming crispy, with the meat still flexible, perhaps juicy if you’re really lucky.
When I was visting my (now-ex) girlfriend in Canada, I request a PB&J for lunch. She looked at me like I had asked for grilled toad anus in warm spittle sauce.
“You want it for lunch?!” she asked, incredulous. I blinked, wondering if she expected me to wear the sandwich as a hat.
“Um…yes?”
“We just have it for breakfast here, never for lunch,” she said.
Now, I had labored under the impression that the great and mighty PB&J was the Ultimate Anytime Meal…perfect for breakfast, lunch, or supper if you’re in a hurry and/or you don’t feel like cooking.
