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Post Info TOPIC: The Optimum Ratio of Peanut Butter to Jelly in a Sandwich


Poncho Master!

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The Optimum Ratio of Peanut Butter to Jelly in a Sandwich


I've been eating PBJ sandwiches for over 50 years, and to this day, I have one probably once a week. I love 'em.

I know some people are Jif eaters, but for me, it's gotta be Skippy. Creamy, not chunky. Jelly is a little more flexible, but Smuckers Red Raspberry Preserves is my clear favorite.

Anyhow, all these years (lemme do the math = on the order of 2,500 PBJ sandwiches consumed, at least 85% of them made by myself) I just used the knife to ladle out some PB on one slice of bread, then used the same knife (after wiping off excess PB on the second slice so as to not get any in the jelly jar) to ladle out some Jelly, eyeballing the quantities so as to have just the right proportion of Peanut Butter to Jelly while making a nice sandwich, not so stuffed full that the innards squirt out when you take a bite, but not so paltry as to be mostly bread with a wee taste of PBJ.

More peanut butter than jelly, that's for sure. Never measured, just ladled until it looked right (and of course this was reinforced immediately by the taste test).

The other day, the Peanut Butter jar was almost empty. But I was not going to let the little amount that remained go to waste, even though I had a backup full jar. Eyeballing it, I guessed that it was just about the right amount for an optimum sandwich. But I could see that it was going to be almost impossible to get it all out with the knife (reaching down to the bottom and the PB really doesn't want to let go of the jar at this stage).

So I did something I had never done before, not in over 50 years. I used another utensil in addition to the knife for spreading. I used a tablespoon to scoop the PB out of the jar. put it on one slice of bread, and I was right, the correct amount of PB for my sandwich had been remaining in the jar. And it was almost exactly 2 tablespoons of PB. "Huh," I thought. Then I looked on the jar, and it said the normal serving size was ... guess what? 2 tablespoons. "HUH!" I thought. Then I looked on the jelly jar, and IT said the normal serving size was 1 tablespoon. "Hmmm," I thought, and after cleaning off the spoon of PB (I know what you're thinking, "Did he lick it?" I'm not telling), I scooped out 1 tablespoon and put it on the other slice of bread and lo and behold, it eyeballed just right! "Well I'll be danged!" I thought. Here all these years I had unknowingly followed what was clearly the recipe for an optimum PBJ = 2 parts Peanut Butter to 1 part Jelly. 3 tablespoons total!

Not that I am going to change my PBJ-making procedure: Use only one utensil (knife) to ladle and spread, and eyeball the amounts.

But I am comforted to know that I am following the recipe stated by the authorities (hey, it's printed on the jars!) and the Optimum Ratio of Peanut Butter to Jelly in a Sandwich is: 2-ro-1 biggrin.gif

Dave


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56Pontiac  1956 Pontiac Pathfinder 2dr sedan, 496 - dyno'd 545 hp, stick shift, 4.11 posi - Hot Rod

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Canadian Poncho Superstar!

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just had lunch and i used 8 slices of toast with crunchy and wildberry

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Thats to funny Dave,  I get the big jar of Skippy smooth and also like the Smukers
raspberry jam but I have to use two knives, one for the peanut butter and one for the jam. I have to keep the jam jar uncontamitated as my 7 year old grandaughter is highly alergic to peanutbutter. She like's her jam sandwiches. 

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Poncho Master!

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kraft-smooth and smuckers red raspberry two parts pb and two parts jelly at leasts twice a week. good shop snacks on a late night of wrenching.

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Poncho Master!

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I use Kaft peanut butter and whatever for jam

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Poncho Master!

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I'm w/ you guys!.

PBJ's are what I reach for when I don't want to make a meal and I rotate between smooth and crunchy, toasted and soft..

As kids my brother used to like PB and Bacon!.
I always preferred the PB and Banana just like Elvis...but I think the King fried his like a grilled cheese?.

I do the jelly part first as it's easier to wash the knife off before going into the PB than the other way around..
And I always use whole wheat bread and only a spoon when I hit bottom!.

Acording to extensive online research, depending on brands and how much of each ingredient you use, each PBJ's average around 300 - 500 calories and cost 46 to 76 cents!.

Lastly, PB is on sale at No-Frills this week!!!

Any more great CP wisdom we can share here?.

smile.gif

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A Poncho Legend!

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Just Kraft PB straight up, on 12 grain bread! I rotate between jars of smoothy and crunchy.
I don't like jams/jellies.disbelief I do like bananas on them though.
I've been eating 2 PB sandwiches a day for over 40 years, and I'm not stopping (one's sitting on my desk right now)!biggrin

-- Edited by Pontiacanada on Thursday 26th of March 2009 01:17:43 PM

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Poncho Master!

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Flash! Seeing about PB and Bananas (also verrrry tasty, I must admit) I remembered another favorite that I haven't done for a long time = Peanut Butter and Apple! Nice, cold, crispy, juicy slices of Red Delicious Apple (if I'm really in a take-your-time-to-do-it-perfect mood, I'll peel 'em first, but skin-on works fine too) to complement the rich, creamy smoothness of Peanut Butter ... mmm!

Dang it, I already ate lunch, and now I'm hungry again.

Dave

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56Pontiac  1956 Pontiac Pathfinder 2dr sedan, 496 - dyno'd 545 hp, stick shift, 4.11 posi - Hot Rod

  1964 Acadian Beaumont SD convert, 283 - factory 195 hp, Powerglide, 3.08 10-bolt - Cruiser

  2012 US-built crew cab truck - Daily Driver and Boat Trailering



A Poncho Legend!

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Open face on toast for Breakfast - Monday to Friday, I use whole wheat, italian, french, english muffins as the base. 90% its Kraft Smooth 10% its Kraft Crunchy.

I prefer PB and banana over jam or jelly, utilisation rate about 3 per month for a quick lunch.   hungry.gif

-- Edited by 73SC on Thursday 26th of March 2009 01:36:01 PM

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Poncho Master!

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I've never tried the PB and apple as we always dunked 'em in corn syrup..
I forgot to mention another fave...PB & chocolate sauce!.
Yummmy stuff and best toasted!.

smile.gif

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As a kid everyone ate PBJ for school lunch, now peanut butter not alowed in daycares and schools because of alergies. There is a lot of kids out there that
have never tasted peanut butter.

-- Edited by Beaumont4008 on Thursday 26th of March 2009 02:07:02 PM

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Poncho Master!

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Jif is definitely the creamiest, followed by Kraft.  The plain PBJ I don't have that often, but I'd say you have the ratios right.  I put PB on every bread known to man, including whole wheat bagels, dark rye or Italian round loaf, all toasted though.  Here are my variations, when I want extra smooth,  I lay down a thin layer of butter or margarine first, then the PB on top.  I also like PB and sharp cheddar cheese,  but I have to admit, the PB and apple combo intrigues me, I'm going to have to try that!
Boy, you learn the neatest things on Canadian Poncho! biggrin

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Poncho Master!

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Beaumont4008 wrote:

As a kid everyone ate PBJ for school lunch, now peanut butter not alowed in daycares and schools because of alergies. There is a lot of kids out there that
have never tasted peanut butter.

-- Edited by Beaumont4008 on Thursday 26th of March 2009 02:07:02 PM



I don't understand how this allergy to peanuts has all of sudden developed in one generation. NO ONE was allergic when I was in school, where did it come from?confuse

 



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Guru

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Peanut butter is the fastest moving spread next to Apricot Jam in this house!! Sandwich spread comes way last!!!

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Allergy to PB
Is it not because of Chemical fertilation and general polution and the tendency of the peanut to pick up all the "Bad Matter"?  Even in South Africa we have the same problem and sugar-free, non-additive PB is recommended!

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Ah yes! I remember it well!!! (With Pictures)

  1. 1965 Malibu 4dr Sedan L6 (Original)
  2. 1975 Chevrolet Kommando 305 (Monaro Clone)
  3. 2000 Peugeot 406 2.0L
  4. 1996 VW Golf Chico


Poncho Master!

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Pb on toast, perfect brekey with the kidlets on the weekend.

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Poncho Master!

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Astro Jet wrote:

I don't understand how this allergy to peanuts has all of sudden developed in one generation. NO ONE was allergic when I was in school, where did it come from?confuse


I've read a bit on this before and some say peanut oils in baby lotions and other products have caused it also kids who would've died previously live today but are the 'peanut kids'..
Did anyone else read about the British experiment a few weeks back where they've been feeding peanut kids/adults small amounts of peanut flour and increasing it over the months to the point where they can even eat peanuts?!

So Johann, what's sandwich spread...mayonnaise?.

smile.gif 



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A Poncho Legend!

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I'm a Kraft smooth fan myself. My wife eats the healthy peanut butter. She tells me Kraft takes the healthy oils out and substitutes it with one of those non healthy ones. I don't car-it's good.


-- Edited by 69Laurentian on Thursday 26th of March 2009 02:46:51 PM

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Poncho Master!

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Kraft sells a sandwich spread here, it is sort of like relish and mayo mixed together, I think it is the basis of the "special sauce" that places like McDonald's use on a Big Mac...

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Hi Dave. I really enjoyed your story. I must admit, it must be a least 50 years since I've had a PB&J sandwich, but my wife has them often and she agrees with your formula on how to make the best tasting one.
I noticed you're from Florida. Do you live near Old Town. We go there every year and often two times a year. In the fall to make our summers a little longer, and in the spring to get an early start on summer. We go to Old Town to look at the caes everytime we go. I've never seen your car. Do you ever go there?
Leo

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455gto wrote:

I use Kaft peanut butter and whatever for jam



        ME TOO   

 



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My favorite peanutbutter sandwich is Kraft creamy smooth, combined with slices of sweet onion, topped with salt and pepper. Try it you will like it.

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Poncho Master!

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Leo wrote:

Hi Dave. I really enjoyed your story. I must admit, it must be a least 50 years since I've had a PB&J sandwich, but my wife has them often and she agrees with your formula on how to make the best tasting one.
I noticed you're from Florida. Do you live near Old Town. We go there every year and often two times a year. In the fall to make our summers a little longer, and in the spring to get an early start on summer. We go to Old Town to look at the caes everytime we go. I've never seen your car. Do you ever go there?
Leo




Well Leo, your wife and I agree, it's time you got back in the habit of having a tasty PBJ sandwich, and since she knows the magic formula, go ask her to make you one right now! smile.gif

We live in Fort Myers, if you mean Old Town Kissimmee near Orlando, that's a 3-4 hour drive depending on traffic. We have gone there in the past and also enjoy the old cars, usually only go up there if we have some other reason to visit the Orlando area.

The reason you have not seen my car there is because it has been sitting in my garage since the day I brought it here from California! nod.gif Once I get her on the gorund running and debugged (soon! how soon? real soon!), we plan to do a bit of cruising with the 261 (unless it turns out to need major work) while I build the 496. Kissimmee could be a weekend destination.

Send me a PM when you've got dates in mind, we'll see what our schedule is, always enjoy looking at and yakking about cars!

Dave



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56Pontiac  1956 Pontiac Pathfinder 2dr sedan, 496 - dyno'd 545 hp, stick shift, 4.11 posi - Hot Rod

  1964 Acadian Beaumont SD convert, 283 - factory 195 hp, Powerglide, 3.08 10-bolt - Cruiser

  2012 US-built crew cab truck - Daily Driver and Boat Trailering



Poncho Master!

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I like the crunchy peanut butter myself. I haven't really done the PB & J, when i have it i usually load up on the PB, both slices coated liberally. And since i don't have to dunk the knife into jam i get to lick the knife off when i'm done.

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Poncho Master!

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1965CS wrote:

I say Skippy is the best too....(didn't it used to be Squirrel confused.gif ) And, believe it or not, is very good on raisin toast.



Steve, you and I seem to be in the minority -- looks like most prefer Kraft disbelief (Our favorite has been called Skippy as long as I can remember, since circa 1950.)

Not sure I want to venture beyond my time-proven ingredients and try PBRT, although I do like apple butter on raisen toast!

Dave

 



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56Pontiac  1956 Pontiac Pathfinder 2dr sedan, 496 - dyno'd 545 hp, stick shift, 4.11 posi - Hot Rod

  1964 Acadian Beaumont SD convert, 283 - factory 195 hp, Powerglide, 3.08 10-bolt - Cruiser

  2012 US-built crew cab truck - Daily Driver and Boat Trailering

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