It’s about what I would expect from the kind of person who buys squeezy jelly.
I buy squeeze jelly because the campus-affiliated market that I have a meal plan for only sells jelly in squeeze bottles. Though it’s nice how it saves a spoon, it’s a bit of a pain to operate. Especially the grape flavor.
A… A spoon? Why not use the knife you’re using for the peanut butter?
I guess I’ve always considered it poor form to let ingredient containers mix at all. The knife is already covered in peanut butter, so putting it in the jelly container would get a bit of peanut butter on the jelly, and that’s no good for some reason.
Also because I find it way easier to scoop jelly with a spoon than a knife.
Wait, why is the knife covered in PB? Didn’t you put it on the bread?
Why did the knife go in the pb first? It goes in the jelly, then gets washed off in 2 seconds in the sink, then goes in the pb.
Wait, wait, you put the PB on top of the jelly? Like a jelly sandwich garnished with peanut butter? I don’t think I’m understanding you correctly.
What kind of peon eats an open faced pb&j? (Unless it’s on toast)
I have not yet achieved the level of skill with peanut butter required to get all of it off the knife. Most, yes, but there’s still a plainly visible amount left.
Use the other slice of bread like a chamois to wipe it clean. Now the skill is within your grasp.
But then I’m gonna get peanut butter on the bread I’m going to put jelly on. What if the spoon gets contaminated, and then I put it back in the jar for the next person?
…Wait nevermind, that’s not a problem, I use a squeeze bottle.
My grandma used to mix the PB & J together for me when I was a kid because I didn’t like peanut butter. I still kinda like it that way because it reminds me of her.
No one does this. The person who posted that was just trying to make trouble
When we had field trips in early grade school, this is how they served the supplied PB&J’s. I guess it kept the jelly from soaking into the bread while the sandwiches sat in a cooler for 4 hours.
That not really meant for sandwiches though. That’s meant for eating straight out of the jar with a dirty spoon at 4am while your standing in the kitchen in your underwear.
Or so I’ve heard
😰
My father did this when I was growing up all the time
Sounds like he wanted to start a fight.
The biggest crime is using Skippy. Only Jif, or Peter Pan.
I mean…
I put some peanut butter on each slice, to “waterproof” it before applying the jelly. That way, the bread doesn’t get soggy and gross.
That’s as advanced as I get with my PB&J engineering. Forget this mixing nonsense.
Just toast the bread a bit
I just eat it faster than it gets soggy
You gotta let it sit on the windowsill for at least one to two weeks before eating it.
Every day we stray further from jod.
Choosey mons choose GIF
This pic is some dystopic stuff. How can you eat those fake mixtures full of chemistry? Is this what people in USA eat? Even the bread looks like it would never spoil.
https://www.labeladvisor.com/showproduct/?id=31393§ion=ingredients
The palm oil is a problem ecologically, but healthwise is actually pretty decent as far as common fats go.
The bread is a shame and there’s a lot higher quality available, same with jelly, though the squeeze bottle is convenient.
This kinda bread goes bad in about a week if kept air tight, or a few hours if left out.
https://www.welchs.com/fruit-spreads/concord-grape-jelly/
The jelly is made with corn syrup, but otherwise doesn’t contain “scary chemicals”. It contains pectin, citric acid, and sodium citrate, which are completely natural things to be in jam or jelly. Pectin is traditionally boiled from apples, citric acid traditionally comes from lemons, sodium citrate is essentially just lemon juice and baking soda.
The only dystopian bits are the corn syrup and the scale these foods are made at. Calling them “fake mixtures full of chemistry” just makes it sound like you don’t know that all food is chemistry.
Idk the only jam I eat is one made by my grandma from fruits bought from farmers on the market so there is that. I once tried the supermarket one and they are all horrible and kinda synthetic
I don’t really care if ingredients are theoretically safe no more than I would eat a theoretically nutritious protein powder daily.
I avoid food that was made in factory generally it always feels synthetic and like a cheap, horrible substitute compared to the rich flavour of the real thing.
So it is kind of dystopic for me to see such poor substitute for ‘food’ being the only choice. You could as well as go all in and eat some flavoured nutrient NASA pasta.
What else is fake in this world of ours we don’t even notice anymore? How much fakeness one can take until it’s no longer life but only survival?
Homemade jams made by grandmothers are popular in the US, and mass produced products are at least available where you are, if they’re in supermarkets. So someone is buying them. Neither are “the only choice”. This isn’t a black and white “the USA versus everywhere else” thing
For now it is still possible I guess, even in us but you guys will be first for total and complete enshittification of food
GRAPE-jelly in a squeezy, ketchup-style plastic bottle mixed with plastic bottle peanut butter in a standard-issue IKEA bowl, only then applied between two non-wholegrain, untoasted toasts.
Can someone add a YEAH, a guitar, an eagle and the US-American flag as effects?
Nope, that’s not American traditional, and you can’t put that concoction on us.
Also, it’s really a stretch to call peanut butter “infamous sugar cream”. It’s got like 3g of sugar per 30g peanut butter. That’s pretty close to just plain peanuts. It’s not Nutella with it’s 50% sugar content.
You avoid eating too much peanut butter because peanuts are basically little nuggets of oil with the minimum amount of fiber and protein required for them to be a solid.
