I grew up on Skippy and Jif, but since I switched to the “natural” brands (just peanuts and salt), they taste like peanut-flavored Crisco to me.
Oh, you mean Jell-O and pudding. 
ETA: I take that back-- that looks runnier that vanilla pudding (also Jell-O brand).
First, I read that as “sardines” and did a doubletake!
Second, did you vote in the poll? Which side do you PB?
I am English, now located in the US. PB&J sounded strange and I never had it as a kid. I have had it once since, made for me by an American who was amazed I had never tried it. It was ok, but I would have preferred either just PB or just J, not the combination. That is probably because I am much less used to mixing sweet and savory than is common in the US.
In Australia that statement could draw some incredulous looks: :eek:
Skippy is a brand of cornflakes produced by Sanitarium
Jif is a market leading household cleaner from Unilever
http://www.unilever.com.au/brands-in-action/detail/Jif/304614/
I thought you were going to object to eating Skippy the Bush Kangaroo.
The lemon fresh scent really brings out the flavor in the roo steaks.
Gosh no. It’s Germans who object to eating Skippy. Not that anybody other than furriners eats Kangaroo: it’s too lean to be attractive, too expensive for curry, and sometimes it tastes like it’s been left of the shelf for too long.
No, this is pudding.
This is pudding with custard.
American pudding is most like instant mousse or Angel Delight, I gather.
“Jelly” in the US is not quite the same as jam. At least not what is “jam” in the US. For the non-US folk, jelly is like jam, but made with the juice of the fruit.mit is completely smooth, with no fruit texture.
Eh… sort of, but not really. Our pudding is thicker and creamier than mousse, and not necessarily instant. It’s essentially a custard thickened with cornstarch (i.e. corn flour).
Sorry. I missed the post even though I swear I read this thread! My previous post is just a rehash of this point.
Nonsense, I know lots of Aussies who’ve added roo meat to their regular dinner rotation. It IS very lean, so you have to cook it right, and that metallic gaminess can sometimes be off-putting. Really good in a stir-fry or kanga-bangers; I haven’t enjoyed it as a roast as much.
For British people, does “pudding” refer to any dessert (treat after the main course)?
I gathered so most recently from Kingsman, where I also learned “a bespoke suit, not one off the peg”.
Many people will say pudding to mean any dessert, but not all puddings are desserts, e.g. Yorkshire pudding, black pudding and steak & kidney pudding.
Not British, but all desserts are “pudding” (see Another Brick In The Wall) but not all puddings are for dessert, like amarone’s examples.
Yeah, I’ve been shacked up with a Brit for 5 years and it still feels weird to hear him say things like “We’ve got fruit salad for pudding”.