[QUOTE=Pixiesnix]
Is this a Canadian thing, or is my ex just nuts?
[/QUOTE]
Shes’ nuts.
PB&J observes no schedule. It is above such concepts as “breakfast” or “lunch.” It exists to comfort, to provide nourishment, energy, and above all, to restore one’s sense of self and refresh one’s childlike sense of wonder and amusement.
Well, YMMV of course, but it’s just as good at noon as midnight regardless.
[QUOTE=Anne Neville]
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.
[/QUOTE]
Some challah is soft and delicious, some is a bit heavier and delicious. The latter is perfect for PB&J, if you slice the bread thick enough (pre-sliced challah is a violation of the Seven Noacide Laws).
Good luck finding it, though. You can’t get good challah in the States - Believe me, I’ve tried. It’s almost as hard as findiung a decent pita.
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.
That is how this American likes his bacon. Mmmmm good. Brittle and crispy? Bleh. It’s like cooking a really good steak well done. YMMV, of course.
[QUOTE=Carl Corey]
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.
That is how this American likes his bacon. Mmmmm good. Brittle and crispy? Bleh. It’s like cooking a really good steak well done. YMMV, of course.
[/QUOTE]
I prefer my bacon cooked to the point where the fat takes on the same consistency as the meat, while the meat remains relatively toothy and flexible. It’s a fine line to be sure, requiring careful attention be paid to the cooking process, but it’s the best way to have bacon IMHO. Chewy fat is revolting, but crisp and brittle is going too far. If I wanted crisp and brittle I’d buy some bacon bits.
[QUOTE=Pixiesnix]
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.
Is this a Canadian thing, or is my ex just nuts?
[/QUOTE]
Just nuts.
Another artery-clogging treat is a fried PB sandwich. Make it the same way as a grilled cheese, but with PB instead of cheese. This works best with “natural” PB, not the processed stuff, which gets too runny IMO.
Well, it was really good toad anus…
Amen. Nothing brings back the better parts of childhood than a well-made PB&J and a tall, cold glass of milk. I currently live with someone who has a peanut allergy. So sadly, tragically, the epicurean delight which is the PB&J is verboten. But as soon as I get my own place, my pantry will be stocked with jar after jar of Jif.
Isn’t that the Elvis Special?
Pixiesnix jar after jar of Jif?
Dunno about the USA but Jif in the UK is an oven cleaning thingy.
It’s also lemon juice in a sqeezy bottle.
2 different products I hasten to add
In my little corner of the world, Jif is a brand of peanut butter, available in creamy, crunchy, and extra crunchy. I’ve tried others (Skippy, Peter Pan) and they’re okay, but I was raised on Jif. I don’t recommend the extra crunchy, though. You might as well just sprinkle some peanuts on a piece of bread and eat that.
[QUOTE=chowder]
Dunno about the USA but Jif in the UK is an oven cleaning thingy.
[/QUOTE]
Get with it, granddad: Jif has been renamed “Cif” in line with EU regulation 59674AB section 1.3.5.1a (revised) paragraph 7.
Skippy is still a bush kangaroo though, right?
:smack: :smack:
[QUOTE=jjimm]
Get with it, granddad: Jif has been renamed “Cif” in line with EU regulation 59674AB section 1.3.5.1a (revised) paragraph 7.
[/QUOTE]
.and less of the grandad :o
SHUDDER!
What is all this white bread and sugar jelly flavored with articial grape that you people keep on about?
Wheatberry bread (oroweat brand) lightly toasted with a light layer of PB, then spread with a generous helping of real JAM (that is, fruit with all the seeds and natural roughage still present) and served with Market Spice tea.
Ugh, do you people want your intestines to be clogged inside of 15 seconds? 
White bread is like eating a sponge…no taste, no texture and it’s bleached of any and all nutrients.
[QUOTE=chowder]
Which I also find disgusting. Anyways jellied eels are only eaten darn sarf where posh people live :dubious: .
Us poverty stricken northerners have to get by with our black peas, tripe and cowheel 
[/QUOTE]
What is “darn sarf” and whelks?
Still no dancing banana links? I’m impressed.
For the record, I like my PB&J with blackberry jam and creamy peanut butter, but the peanut butter has to be on the top or else I won’t eat it.
[QUOTE=CanvasShoes]
What is “darn sarf” and whelks?
[/QUOTE]
Darn Sarf = Down South
Ooop Norf = Up North
As we say in Merrie England
Whelks are molluscs. Big black buggers very tasty but tough, like chewing an ear 
[QUOTE=chowder]
Darn Sarf = Down South
Ooop Norf = Up North
As we say in Merrie England
Whelks are molluscs. Big black buggers very tasty but tough, like chewing an ear
[/QUOTE]
AHa! Thanks