- cross-posted to:
- politicalmemes@lemmy.world
- funny@sh.itjust.works
- cross-posted to:
- politicalmemes@lemmy.world
- funny@sh.itjust.works
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American here, I just make my own peanut butter in a food processor. The ingredients are: peanuts.
Works for me.
I really really don’t get why not more people do that. It’s like fucken mayonnaise, why buy that shit. Or store bought hollandaise omg I’m fucking throwing up.
I think people may not realize how easy it is. Or maybe a food processor isn’t a common item in every household. I only bought one last year, prior to that I was making peanut butter with a hand blender and that was a pain.
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No salt? What a monster.
Tried that once. Burned out the appliance.
I think you’re supposed to remove the shells first.
Funny, but no. It formed a wadded ball.
They have self-service “make your own peanutbutter” machines in a lot of grocery stores such as Raley’s, too.
I assume it preserves like the original peanuts? How often do you take to consume a batch?
Yeah, I use roasted peanuts and cashews, and they keep fine. Make peanut and cachew butter in two and a half cup batches in the food processor, which comes out to about half that once made into butter.
I don’t know how long it takes to go through, probably a few weeks each. I’ve never had any go bad.
Which one is it:
- Oh no, it’s American.
- Oh no, it has some banned chemicals in it.
Banned chemicals
Edit: also, I quickly grabbed it off the shelf at LIDL last week when my entire week was busy. I only realized it was American when my knife easily sunk into it this morning.
Which one?
The EU keeps strict maximum levels for contaminants in foods, including aflatoxins. Commission Regulation (EU) 2023/915 sets tight contaminant limits, and the EU’s own 2023 summary notes that maximum levels are set at strict levels considered reasonably achievable.
Also, just less extra ingredients.
Ok, so hydrogenated fatty acids are the thing, right? More specifically, random trans fats resulting from the hydrogenation process.
Its the oils and hfcs. Unless the ingredients are just peanuts and salt it is typically garbage.
Some on the shelf can’t even be labeled “peanut butter” because there is so much garbage added.
Recall snapple started out as a “healthier” option, which included not having emulsifers etc that kept the juices together. This means it needed shaken before being consumed for optimal flavor.
This was too difficult for the average American consumer so snapple added the emulsifers etc. so people wouldn’t need to checks notes shake thier drink before opening.
Then why does my Snapple tea still say to shake it because stuff can settle on the bottom?
Where’s the emulsifier in the ingredients list?
American peanut butter? My friend, there is only one brand making decent peanut butter:
But I’m out of that, too.
The peanut butter shop that’s in a few towns has one with lemon grass and chilli. I usually bring a few jars home of that one whenever I’m in Holland
Peanut butter… shop? My supermarketed American brain cannot comprehend this
Here’s a picture of what the interior usually looks like: https://dynamic-media-cdn.tripadvisor.com/media/photo-o/27/9f/b5/29/de-pindakaaswinkel.jpg?w=1200&h=1200&s=1
As you can see they even have merch :D
Holland is TEH place for pb.
Meridian makes pretty bangin peanut butter, too, but I think they’re only in the UK+Ireland?
The only ingredients that should be in peanut butter is peanuts. Maybe some salt but it’s better without.
What about whole pieces of pean- oh never mind you already said penauts.
What about that oily thing that gets separated, and mixing it together feels like mixing brown mortar?
That’s peanut oil that separates naturally from the rest of the peanuts.
Stirring it just reminds it that it has a job to do.
What about the peanut-colored coloring? Are you gonna say that’s peanut too??
There’s peanut butter with chili, fried onions, chocolate and… well I suppose you could just add those ingredients yourself now that I think about it.
Fried…. Onions?
De Pindakaaswinkel in the Netherlands has some wild flavors, including stoopwafel and fried onions.
Apparently Europe has all the cool foods, just like Asia, damn
Sure, but the no-stir is no-stir by virtue of a Crisco infusion. Vegetable shortening. White, solid at room temperature, processed fat.
Stir peanut butter is just mashed up peanuts and some salt. It’s glorious.
And it’s straight up monounsaturated fat. Omega 6.
The taste is amazing. I say this as an American. Stir peanut butter is the best peanut butter. Adam’s is the best imo.
Omega 6 is only good is you’ve overconsumed Omega 3 and you need more O6 to bring them back to thr ideal ratio.
With the “standard 1st world diet” of today you are very likely overconsuming O6 in the first place.
Either way, still better than Crisco.
Adam’s is the best imo.
yeah have tried a couple of brands and I dig Adams. also find if I invert the jar a few times in the pantry a couple days before opening it’s very easy to integrate.
I agree its better but its a shame that it usually costs quite a bit more. Then if you want to look at other nuts omg the price can climb so high.
This is the first time I hear of no-stir peanut butter and my first question is what’s the problem with stirring it? Why did someone need to invent a no-stir version in the first place???
Consumer lazy, cannot stur butter. Separated butter look ugly, consumer no like. Ooga booga caveman noises.
At least that is my interpretation.
Palm oil. Great at keeping things like peanut butter mixed. Garbage for the environment.
Guess which choice wins most of the time… 😔
raises hand the one that makes the most money?
Buy natural peanut butter, stir it once and keep it in the fridge so it doesn’t separate.
Pfft, American peanut butter doesn’t even have garlic in it.
Yes and the crunch is not made with quality nail clippings
If you lick the bottom of a wine cork you’ve had enough emulsifiers for for 20 jars of american peanut butter.
Are you in a habit of licking wine corks?
Wait are we not supposed to be sucking on wine corks? Asking for a friend.
What?
