Thanks. We are all learning.
I’ll also mention that while we don’t have a formal rule about formatting, many members of the SDMB community prefer that AI content be clearly set off, such as with block quotes:
Mumble mumble lots of stuff quoted from elsewhere goes here, inside quotes. So you can see it’s quoted. Mumble mumble. The quick red fox jumped over the lazy brown dog.
Reporting back on my turkey bacon sandwich with butter instead of mayo. Note: I realize that American butter is different, which is the reason we usually have either Danish or Irish butter on hand. I used Lurpak Danish butter for my sandwich. The first thing I noticed, that’s probably going to be a deal breaker on doing this regularly is that spreading room temperature butter on untoasted bread (I used Sarah Lee Artesano) is almost as difficult as spreading refrigerated butter on untoasted bread. I had to be very careful not to tear holes in the bread and even then it was difficult to spread it evenly. I made the sandwich with butter on both pieces of bread, turkey on one side, bacon on the other and iceberg lettuce in the middle. Same way I make this sandwich with mayonnaise. As far as taste - nothing remarkable. I didn’t really even taste the butter until I was swallowing my bite of sandwich. Not unpleasant, but not as good as mayo, which I think blends with the ingredients better. Texture - it seemed kind of dry really. I don’t necessarily mind that, but I needed a swallow of water before taking another bite.
Overall, I found it underwhelming, but I’d eat it again. I’ll probably just use mayo for the next one - for convenience and taste. I give the butter version 3 stars out of 5. My usual mayo version would get 4 out of 5.
Again I apologize. I used quotation marks because I didn’t want anyone to think I was quoting a poster.
ETA: Going forward I think I’ll stick to summarizing anything AI tells me rather than quoting in full.
Perhaps dig deeper and find a reliable source, perhaps one that the AI used?
IMHO you are trying to judge a simple, pleasurable sugar bomb staple by making it to fancy. I get it that you may be limiting your sugar intake, but just once maybe try it the way it was meant to be served by a single mom with kids on a budget.
That is, use Jiff or Skippy peanut butter, Welchs grape jelly and a simple non-healthy white bread (like Wonder bread). Unhealthy? Hell yes, but then you would know what one is actually supposed to taste like.
OK, I know I’ve offended people by presuming how to make a PBJ, but that’s just my take.
No, this is entirely correct. You can eventually make your way to artisanal bread, natural peanut butter and sugar-free jam but if you want to try a real American PB&J you gotta start at the beginning. And your recipe is spot on.
Fer cryin out loud, it was neither the intent nor spirit of the thread to delve into the merits of substituting 1 sweet substance for another sweet substance that was itself a substitute for the sweet substance originally being discussed. Let me revise my last statement:
Going forward I’ll just keep my damned mouth shut.
Nah, you’re fine. Don’t let the pendants win. Your mention of AI was fine. The demand of which AI I find excessive (what? Not the version number and release date along with your computing platform, operating system, it’s version, your browser {and why}).
The OP isn’t in the US. (Tesco is a UK retailer). I don’t think good ol’ American Jif, Wonder Bread, or Welch’s are readily available there.
Yes natural peanut butter, no need for added Palm oils and sugar.
You really do need to use room temperature butter for something like that. We go through a lot of butter at my house, and we keep everything just in a butter dish, no butter bell even, and go through it before it develops off flavors. I wouldn’t even try spreading fridge butter on cottony-style white bread without somehow softening first.
We keep a butter crock on the counter in the kitchen to keep it soft for just that reason. This time of year, room temperature is between 65 and 67 degrees Fahrenheit (18-19 C). I’m thinking summertime might be better for spreading butter on untoasted bread.
And peanut butter has a decent amount of fiber also.
Wonder bread is no longer that bad. But my fave is crunchy PB, blueberry jam on whole grain bread.
Interesting. Our kitchen in 67F right now and the butter is soft without being melty. Looking online suggests the perfect softened butter temp to be somewhere from 60-65 degrees. (Serious Eats says 60F, but says 65F is considered ideal by many.) Is your butter not soft at that temp? Maybe it’s different fat content butter.
It was Lurpak Danish butter - usually European butter has higher fat content, so yes that probably accounts for it.
Well, i think it was odd to butter the bread, but even so, what they had was true enough to the standard to decide if they like pb&j or not. IMHO
A guilty pleasure of mine, as well.
Notable (perhaps) as James May’s go-to butter, especially in concert with government-issued white bread.
About the only time I ever make a PBJ is during Lent, when I need a vegetarian alternative to my usual lunchtime baloney sandwiches.
Lunchbox memories
Butter, mustard, baloney and cheese on sandwich bread.
Peter Pan PB and Welch’s grape jelly.