Peanut Butter Appreciation Thread - Shit on the allergic

[Tablet County]

F A T
A
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Of course I am, I eat peanut butter.

Would not share my pb with / 10

Don't fuck with me or I'll burn down your VFW Hall with my magic.

 

[candlejack]

Warm peanut butter on pancakes with a lil maple syrup is a real treat if you want to slip into a food coma.

 

[Black Man Underwear]

Anti peanut butter activities should be reported to the authorities.

Smoothchads stay winning.

 

[Squanto Airi]

I've posted the recipe before, but I like making a savory peanut butter sauce using natural peanut butter, red curry paste, ginger, coconut milk, garlic, soy sauce, and rice wine vinegar. It's great on chicken or even just on plain rice.

 

[There She Glows]

I've posted the recipe before, but I like making a savory peanut butter sauce using natural peanut butter, red curry paste, ginger, coconut milk, garlic, soy sauce, and rice wine vinegar. It's great on chicken or even just on plain rice.

This is a winner when you're down to pantry items and a few garlic cloves. Quick peanut sauce plus whatever noodles are laying around.

 

[Randy Facalding]

whats the redditfarms take on goober grape

from what i remember the peanut butter they use wasnt that good so it was pretty mid, honestly im surprised they even still sell this stuff

 

[Tablet County]

I've posted the recipe before, but I like making a savory peanut butter sauce using natural peanut butter, red curry paste, ginger, coconut milk, garlic, soy sauce, and rice wine vinegar. It's great on chicken or even just on plain rice.

Link me pls, peanut sauce is the single best thing to come out of southeast asia.

whats the redditfarms take on goober grape
Ver archivo adjunto 7983380
from what i remember the peanut butter they use wasnt that good so it was pretty mid, honestly im surprised they even still sell this stuff

Never used it, always seemed unnecessary.

 

[The Great One]

aw hell yeah, this is my thread

0:03

 

[Squanto Airi]

Link me pls, peanut sauce is the single best thing to come out of southeast asia.

Never used it, always seemed unnecessary.

Spoiler: Ingredients

Ingredients​

• 4 boneless, skinless chicken breasts, trimmed and cut in half legthwise
• 2 T minced ginger
• 1 T minced garlic
• 1/2 cup smooth natural peanut butter at room temperature
• 1/4 cup rice vinegar
• 3 T soy sauce
• 2 T Monkfruit Sweetener or sweetener of your choice
• 2 tsp. red Thai Curry Paste
• fresh ground black pepper to taste
• about 2 T peanut oil
• one 13.5 oz. can unsweetened coconut milk
• 4 T finely chopped cilantro, plus more for garnish

Spoiler: Recipe Instructions

1. Trim the chicken breasts, cutting off any visible fat or ragged pieces. Cut each chicken breast in half lengthwise, trying to make two pieces that are the same size.
2. Heat the oil in a large heavy frying pan. Season the chicken with pepper, then add chicken pieces to the pan and cook over medium heat until chicken is nicely browned, about 5 minutes on first side and 4-5 minutes more on the second side. (This was for thick pieces of chicken.)
3. For best results, turn the chicken when it's browned and the use an Instant Read Meat Thermometer (affiliate link) after the second side has cooked to tell when the chicken is reached the safe temperature of 165F/75C.
4. While chicken cooks, combine ginger, garlic, peanut butter, rice vinegar, soy sauce, sweetener and Red Thai Curry Paste in a food processor.
5. Buzz those ingredients together and then taste to see if you want a bit more curry paste.
6. You'll also need a generous amount of finely chopped fresh cilantro (or thinly sliced green if you prefer not to use cilantro.)
7. When chicken is nicely browned and has reached 165F/75C, remove chicken to a plate and cover with foil to keep it warm.
8. Reduce heat to low and add the coconut milk, scraping the pan to get off any browned bits.
9. Stir in curry paste/peanut butter mixture and simmer until it's hot, about 2-3 minutes.
10. Uncover chicken and stir any juices that have accumulated on the plate into the sauce and simmer another minute or so.
11. Then turn off the heat and stir in most of the chopped cilantro (or green onion), saving a little to garnish.
12. Serve chicken hot, with the sauce spooned over.

Recipe does say chicken, but it's fine without. If it's a meat/dairy free day, I'll just make the sauce, steam veggies, and put everything over rice

 

[Core Theorist]

God I fucking love peanut butter. I wish I could just eat peanut butter all day...

 

[playswithsticks]

How the fuck is that not pricier?

Because it's 1% hazelnut, 1% chocolate and the rest is 50/50 sugar/palm oil.

 

[teriyakiburns]

God I fucking love peanut butter. I wish I could just eat peanut butter all day...

You can. Don't let petty little nothings like weight and nutrition hold you back.

 

[The Fair Lady]

I love having bananas with peanut butter.

 

[A serious hat]

I love peanut butter (but I’m from peanut country so I mean, it’s required). Literally looking out my window at a peanut field and it’s almost harvest time so hopefully they’ll be on their way to making lots of peanut butter for all of us peanut lovers!

I know this is a peanut BUTTER thread but my favorite peanut product of all time is boiled peanuts. If you’ve never had them, try them! If you’re not in an area where they’re common, they’re super easy to make if you can find green peanuts. I make them in the crock pot sometimes. Asian markets sell green peanuts and this is about the time they start appearing in stores. Just be careful to pick good ones. Peanuts have weird mold issues and you gotta be super careful to not have any moldy ones in your batch.

One last thing, if you ever happen to be around a peanut field during harvest, be careful. Breathing in the dust can cause mycoplasma pneumonia. They’re a delicious food but they can be dangerous due to the mold.


Edited to add if you’ve never had peanut butter pie, try it! It’s easy to make. I’ve got literally a million peanut/peanut butter recipes for basically anything so anyone interested, I gotchu

/peanut sperg

 

[Mandy Stroyer]

whats the redditfarms take on goober grape

It's one of those things that tasted weirdly processed in a good way like Little Debbie snacks, at least when I was a kid. Slapping it on some cheapo dollar store white bread that's soggy from the cooler water leaking into the bag, dirt on your hands from hooking worms, accompanied by a bag of baked cheetos you picked off the ground because you ripped it open with wet hands. All the nutrition a growing child needs. Could be nostalgia but I get a craving for it sometimes.

Thread tax: Grilled peanut butter sando. Butter up some bread, spread the PB on, drizzle of maple or cinnamon sugar, chocolate chips, do it up grilled cheese style. It's a good late night snack and a fiber bomb.

 

[Coffee Druid]

It's not a cost-effective thing to do but I love those Jif-to-go cups. Perfectly portioned amounts for apple slices and no silverware to clean.

What do people think about peanut powders like PB2? It tastes kinda weird just reconstituting it with water, but really helps to enhance a banana and peanut butter flavored protein powder smoothie. I wonder if you can bake with it too. Now I want a pb brownie.

 

[Super Guido]

I've posted the recipe before, but I like making a savory peanut butter sauce using natural peanut butter, red curry paste, ginger, coconut milk, garlic, soy sauce, and rice wine vinegar. It's great on chicken or even just on plain rice.

Sounds similar to a satay sauce. I haven't made that in a long time, but maybe I should.

I'm gonna find one with fish sauce, because it adds that little something.

 

[Valstrax]

Chocolate peanut butter cups in ice cream is like crack not only to me, but my parents too. It's a godsend.

 

[𝕺𝖑' 𝕯𝖎𝖗𝖙𝖞 𝕱𝖆𝖙𝖘𝖔]

It annoys me how underappreciated black currants still are in america because black currant jam makes the absolute best fucking PBJ I've ever had

 

[Freshly Baked Socks]

I'm just here to offer you a fluffernutter sammich.



It's good.