Peanut butter is actually less popular outside of the US than you would imagine, given how much of a staple it is here.
Countries that don’t grow a lot of peanuts tend to eat way fewer of them, and places that do, largely central and southeast Asia, tend to go more of a saucy direction with their peanuts, or chopped and crushed.
Having had the gamut of different peanut butters, I really don’t think the small amount of oil and molasses used to keep everything integrated is bringing down the quality. Needing to stir it doesn’t make it better for me.
I like that stirring means it’s not hydrogenated oil, it doesn’t have added sugar (probably salt, idk, I just like it), no added sweetness unless I add honey. Stirring it is a lot of work, but it is worth the better flavor and consistency, for my preferences. That said, right now I have some off brand, and an Aldi brand of natural (must stir) almond butter in my staple pantry.
That’s fair, preferences are preferences. :)
When I learned that even the normal jif only had a gram more sugar in it than raw peanuts, I decided my “healthy choice” budget was better spent on higher impact items in the pantry.
If you want a good Thai reminiscent food, you can get some red curry paste and mix it with peanut butter and your milk of choice (if you use almond milk, don’t accidentally use vanilla, it’s odd) and then add it to some almost fully cooked stir fry. Once it’s hot for a bit the food should be done and you’ll have an easy enough peanut curry sauce.
Peanut butter is actually less popular outside of the US than you would imagine, given how much of a staple it is here.
Countries that don’t grow a lot of peanuts tend to eat way fewer of them, and places that do, largely central and southeast Asia, tend to go more of a saucy direction with their peanuts, or chopped and crushed.
Having had the gamut of different peanut butters, I really don’t think the small amount of oil and molasses used to keep everything integrated is bringing down the quality. Needing to stir it doesn’t make it better for me.
I like that stirring means it’s not hydrogenated oil, it doesn’t have added sugar (probably salt, idk, I just like it), no added sweetness unless I add honey. Stirring it is a lot of work, but it is worth the better flavor and consistency, for my preferences. That said, right now I have some off brand, and an Aldi brand of natural (must stir) almond butter in my staple pantry.
ETA: oh yes, pad Thai is delicious.
That’s fair, preferences are preferences. :)
When I learned that even the normal jif only had a gram more sugar in it than raw peanuts, I decided my “healthy choice” budget was better spent on higher impact items in the pantry.
If you want a good Thai reminiscent food, you can get some red curry paste and mix it with peanut butter and your milk of choice (if you use almond milk, don’t accidentally use vanilla, it’s odd) and then add it to some almost fully cooked stir fry. Once it’s hot for a bit the food should be done and you’ll have an easy enough peanut curry sauce.
That sounds good and quick! I’ll try it.
I hear you on budget. That’s why there’s an off brand in my pantry. My food shopping habits are curbed sharply.