Category: Espresso

About the Author

7 Responses to The People Have Spoken: Peanut Butter

  1. Murali says:

    I’m in the nutella (hazlenut chocolate) camp myself (I’m allergic to peanuts, or at least I was much more allergic when I was younger and never really developed a taste for the stuff)

  2. trumwill says:

    Even though it did not get a majority, my guess is that Creamy has a governing majority here. The peanut butter that goes with pre-mixed, and the fancy alternatives to peanut butter, all tend to be creamy.

    Crunchy needed to win an outright majority, which it did not.

    So congratulations to Creamy on its victory.

    • KenB says:

      Re pre-mixed, it may not be reflecting a preference so much as a lowest common denominator — easier for the Chunkies to accept smooth than for Smoothies to accept chunks.

  3. fillyjonk says:

    I couldn’t answer because of this: I prefer (in theory) chunky, but I now have Terrible Teeth (broke one, actually on an overly-cooked dry-roasted peanut a few years back) and so I’m afraid to eat chunky any more lest that happen again, so I settle for creamy.

  4. Joe Sal says:

    Next up:
    -strawberry or grape
    -jam or jelly

  5. I go back and forth on creamy and crunchy. I like both! Sometimes more one than another!

    I’ve never tried the premixed (not a big fan of jelly) or the non-peanut spreads, though.

  6. Michael Drew says:

    Chunky. Skippy.

    I’ve developed a real problem with it. I put it on (this sounds weird) pizza crusts and focaccia bread pieces from this Neapolitan pizza place in town (Punch Pizza – Twin Cities). The crust is softer than normal pizza, so it keeps and then toasts up all steamy and soft inside, crunchy on the outside. The focaccia is just the pizza dough rolled out like pizza and baked (at 800 F!!) with sea salt, rosemary, and olive oil on it. I always liked peanut butter on salty crackers as a kid; this is like a warm, awesome version of that.

Leave a Reply

Your email address will not be published. Required fields are marked *

If you are interested in subscribing to new post notifications,
please enter your email address on this page.