Here in Sweden it’s rather uncommon to eat peanut butter, but you can get it in just about any grocery store. It would never occur to my mom to buy such a thing. And so, when I moved from home at eighteen, one of the first things I did was buying a jar of peanut butter, because now I was a free man and could eat whatever I wanted. Unfortunately, it was close to disgusting, and I haven’t had any since. Big disappointment in my life.
Whuch reminds me – it’s called peanut BUTTER, people. How many chunky butters do you run across?
Nothing against creamy, which is ok in its place, but I am a crunchy kind of a guy through and through.
Breakfast = Natural crunchy pb spread on a rice cake. Yum.
When I was a kid I preferred creamy, but at some point as an adult I found myself preferring crunchy. I don’t know the reason for the change, other than simple changing preferences with age. I still prefer creamy PB in my oatmeal, but I’m not buying two different kinds just for that.
And I prefer Skippy to Jif. Jif has too much sugar in it, which makes it taste less “peanuty”.
Peanut butter in oatmeal… I must try this!
Oh, and creamy, all the way.
Not just crunchy, but EXTRA chunky is the only way to go! Creamy or chunky, peanut butter is truly one of the all-time great food inventions.
Not only creamy but it can’t be any of that fancy organic crap. The cheap Jiffs and Skippys are the only way to go.
We’re not trying to start a war here!
It’s yummy! I started doing it when I lived in a homeless shelter. Sometimes breakfast would consist of just oatmeal and toast, and I didn’t really like oatmeal. The only fixings provided for the oatmeal were milk, raisins, and brown sugar. I’d never found the addition of milk to improve something I already didn’t like, and I don’t really care for the taste of brown sugar. But there was always peanut butter for the toast, and I love peanut butter, so I decided to experiment, putting PB and raisins in my oatmeal. The experiment was a success 
Seconded. When I was a teenager my mom started buying that Adam’s natural/organic/whatever crap. Lacking emulsifiers, the oil and the solids would separate, so you’d have to stir the whole damn jar up every time you used it. You could get around this by stirring it up and then refrigerating it. Problem was, refrigerated Adam’s PB was even stiffer than refrigerated Skippy. You’d have to chisel it out of the jar, and then when you attempted to spread it on your sandwich the whole chunk of PB would just sort of roll over, ripping a gaping hole in your bread in the process.
My mom didn’t understand the problem. But then, she never ate PBJs herself. When she wanted peanut butter, she’d just scoop a blob out of the jar and eat it off the spoon.
It was a dark day, when the peanut butter companies reduced the amount of peanut oil in each jar. 
Crunchy with Strawberry Jelly. Anything else is an affront before Og.
I’ll miss my poor, deluded wife and children in the afterlife.