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PB&J Construction

Postby ChiefThunderbutt on Apr 15 2017 10:18 am

How do you make a PB&J correctly? My daughter and I like to slather on the jelly first and then add the peanut butter, my wife says this is incorrect and the peanut butter should be smeared on the bread first. I frequently have an open faced PB&J with coffee for breakfast and if my wife has made it her way there is a danger of a blob of jelly sliding off and ending up in my lap. Made my way the peanut butter hold the jelly in place although I will admit the peanut butter is more difficult to spread evenly atop the jelly. If making a sammie with two slices of bread the problem can be easily solved by simply spreading each ingredient on a separate slice of bread then smacking them together but what are we carbohydrate counters that only want one slice of bread to do? Help!!
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ChiefThunderbutt
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Re: PB&J Construction

Postby prarie doggin on Apr 15 2017 10:34 am

Chief, I'm not sure why you are worrying about a blob of jelly landing on your bib overalls when there are remnants of your last 7 or so meals there already. If you must have only one slice of bread then fold in half after spreading on the goop. Honestly, are we here in the northeast that much more evolved?
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Re: PB&J Construction

Postby ChiefThunderbutt on Apr 15 2017 11:17 am

prarie doggin wrote:Chief, I'm not sure why you are worrying about a blob of jelly landing on your bib overalls when there are remnants of your last 7 or so meals there already. If you must have only one slice of bread then fold in half after spreading on the goop. Honestly, are we here in the northeast that much more evolved?


So...should I cut the bread in half and treat it as two slices, or try to spread each ingredient separately on only one side of the bread before folding? Hell...I'm a hillbilly and should be eating in on corn pone anyway.
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ChiefThunderbutt
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Re: PB&J Construction

Postby prarie doggin on Apr 15 2017 2:20 pm

ChiefThunderbutt wrote:I'm a hillbilly and should be eating
ChiefThunderbutt wrote:corn poon


Well, I guess it's better than fish poon.
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