- 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.
Mayonnaise seems like a faff to make actually, you have to boil eggs and then seperate the white from yolk and then cut it up and put it in a processor, right? That’s like 3 things
I don’t boil the eggs, Mayo is a matter of 3-5 minutes.
No salt? What a monster.
It varies. Sometimes I use salted peanuts, other times plain.
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.
I do the same in Japan and mine never separates for whatever reason.
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.
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
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?
I remember learning back in school that while oil palm trees are relatively bad for the land they take up, their yields are high enough that it balances out. The environments they disrupt are a lot more marketable, which is why I think the public cares about them so much.
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?
I don’t get it :(
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.
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
