VeeshanVault

Revs wrote:

Ajran wrote:Refridgerated peanut butter = mangled bread

Ain't that the truth?
Say no to refridgerated PB

Everything else is refridgerated though. Even soy sauce. (sorry Voro )

Refridgerate PB that is like hrmm cooking ice...

I dont eat peanut butter my son loves it though and yes i refridgerate it since it is the all natural stuff. Ketchup mustard that stuff is also refridgerated since I happen to like them cold. Syrup is in my cupboard as is the hot sauce.

LOL @ Voronwë
/AGREE wholeheartedly!!

Peanutt Butter = No (mangles bread)
Syrup = No (cools my pancakes)

Ketchup = Yes (fries can often be too hot, I cook them myself in my deep fryer usually (but I don't eat fries often anymore) the cool ketchup is the balancing factor). I don't usually put ketchup on anything else....

Mustard = Yes, unsure why...I guess because I always pair ketchup and mustard together as a concept.

Butter = hell ya....that shits made from dairy products dude.

Jelly = yes because I have seen mold in jelly before...and if mold grows in it, then I want to retard that type of mold growth in my food.

Hot Sauce like Tabasco....I know it says refridgerate, and I have noticed it turns from red to brown in my cabinet over time....I think perhaps I should refridgerate it in the future. But currently I do not.

I always get the all natural peanut butter, because it tastes better and doesnt have any trans fats (hydrogenated oils). Any peanut butter that does not require refridgeration WILL have trans fat present -
couple facts on trans fats:

http://www.lowcarbluxury.com/sortingfacts.html

"trans Fatty acids are formed during the process of partial hydrogenation in which liquid vegetable oils are converted to margarine and vegetable shortening. Concern has existed that this process may have adverse consequences because natural essential fatty acids are destroyed and the new artificial isomers are structurally similar to saturated fats, lack the essential metabolic activity of the parent compounds, and inhibit the enzymatic desaturation of linoleic and linolenic acid.
In the past 5 years a series of metabolic studies has provided unequivocal evidence that trans fatty acids increase plasma concentrations of low-density-lipoprotein cholesterol and reduce concentrations of high-density-lipoprotein (HDL) cholesterol relative to the parent natural fat.
In these same studies, trans fatty acids increased the plasma ratio of total to HDL cholesterol nearly twofold compared with saturated fats. On the basis of these metabolic effects and the known relation of blood lipid concentrations to risk of coronary artery disease, we estimate conservatively that 30,000 premature deaths per year in the United States are attributable to consumption of trans fatty acids. Epidemiological studies, although not conclusive on their own, are consistent with adverse effects of this magnitude or even larger.
Because there are no known nutritional benefits of trans fatty acids and clear adverse metabolic consequences exist, prudent public policy would dictate that their consumption be minimized and that information on the trans fatty acid content of foods be available to consumers."

You can find hydrogenated oils in most snack foods, but right now most companies don't list Trans Fat on their nutritional facts.

Kguku wrote:Peanutbutter and Banana sammiches are where it's at, hands down!

Oh, hell yes! I actually just had one of those for dinner tonight. They're great with a smear of Nutella on them too. Most people look at me like I have five heads when I eat them though.

As for refrigerating peanut butter-- no way, unless it's the all-natural stuff. Refrigerated Skippy is not very tasty, or easy to manage. All other condiments reside in the fridge though. I don't eat them quickly enough to leave them out at room temperature.

There's also the whole creamy or crunchy thing. It is possible to spread chilled creamy peanut butter, but not crunchy...