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Peanut Butter

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Hi- does any one know of the peanut butter restaurant
in NYC speializing in what els- PB&J???
I'd love to find out where it is- Bev

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  1. r
    Robert Sietsema

    Yah--it's called Peanut Butter & Co, and it's located at 240 Sullivan St (677-3995) and nearly everything there is made with peanut butter, including appetizers, main courses and desserts. I have a jar of there peanut butter and it's good, but then so is nearly every other peanut butter. It's a hard field to be distinguished in.

    5 Replies
    1. re: Robert Sietsema

      "I have a jar of there peanut butter and it's good,
      but then so is nearly every other peanut butter. It's
      a hard field to be distinguished in."

      Oh I beg to differ and am very surprised to hear you
      say that! There are wildly different styles and
      qualities of peanut butter available and they are not
      all good. That's like saying all regular butter
      available is basically the same and basically all good.

      Skippy is creamy and sticky and way too sweet, but
      essential for a nostalgia sandwich.

      Freshly ground PB (.e.g. from Commodities, Healthy
      Pleasures, Fairway, etc) varies widely depending on
      the quality, freshness, coarseness/smoothness setting
      of machine, CLEANLINESS of machine, and type of
      peanuts being ground. Commodities, for example,
      usually has delicious, fresh organic nuts in the
      machine and the grind is a nice coarse texture. Sneak
      a little dab off the end of the nozzle for a taste
      first though, because I went home with rancid butter
      once, assuming it would be fresh because it was in the
      past. Use a spoon.)

      A company called Once Again Nut Butters produces
      excellent PB. They make organic and non-organic and
      they are actually pretty different. The texture of
      Crunchy is great and the butter has a delicious toasty
      flavor. The organic a little more so and it is also a
      little darker. Their Smooth has a chewy texture I
      don't care for. This can be hard to find, but Zabar's
      usually has it and health food stores do too
      sometimes. (They also make almond, cashew, hazelnut
      etc, but I've never tried them.)

      A commercial brand available in many supermarkets
      called Crazy Richard's is also excellent. The Crunchy
      is very, and the flavor is super-peanutty and fresh.
      There's a lot of oil on top. I usually pour some of
      it off (Making it "low-calorie!" Ha.) and thoroughly
      stir the rest in. If you pour it all off the PB will
      be like mortar. It benefits from the tiniest dashes
      of salt and sugar sometimes.

      Jif and Peter Pan are probably a lot like Skippy, but
      you usually stick to what you were fed as a kid and I
      was a Skippy girl.

      There is also a bit of a cult following for a producer
      who packages for many supermarkets under the market's
      own label. The producer is called Red Wing and the
      New Yorker did a fascinating article on them years
      ago, pre-Tina, when the NYer would actually publish
      something like an 8-page article on peanut butter...
      In any case, there is a raised RW on the underside of
      the jar and the PB was basically a better quality
      Skippy-type butter. Still with salt & sugar and added
      hydrogenated oil (...whatever that is, anyway) I
      haven't checked this out in a while so don't know if
      they still exist.

      As for the "Reduced Fat" PBs on the market - an
      oxymoron and a yucky idea. Just smooth on some full-
      up PB and enjoy. 2 tablespoons is about 200 calories
      and is a good source of protein and it ain't gonna
      kill you once in a while! (I get a vicarious thrill
      out of making a PB sandwich for my husband. I slather
      on what must be a quarter-cup of the stuff with wild
      abandon for him and then painstakingly eke approx 2
      tablespoonfuls across the bread for myself. I prefer
      crunchy and it's a lot harder to get adequate coverage
      out of a limited amt than with smooth!)

      1. re: Pam Sommers

        Pam-

        You sure know your PB!

        If I am to try to make it myself, what kind of peanut
        would you or anyone recommend? Toasted, raw, etc.?

        And what kind of oil should I use? Vegetable?

        What other ingredients I should include?

        Many thanks.

        1. re: Jocelyn
          f
          Frank Language

          "If I am to try to make it myself, what kind of peanut
          would you or anyone recommend? Toasted, raw, etc.?"

          If you're making it yourself, you can use either,
          depending on your taste. Maybe you like the crunch of
          roasted peanuts, or the purity of raw. When I make
          peanut butter, I rarely restrict it to peanuts: I add
          cashews, almonds, pecans, and even pignolias.
          (Actually, I don't usually put peanuts in my peanut
          butter; I prefer almond butter.)

          "And what kind of oil should I use? Vegetable?"

          If I need to use a little oil, I use vegetable, usually
          canola. Go easy on the oil, though.

          "What other ingredients I should include?"

          Of course you can add a little sugar or honey if you
          like it sweet, or you can add a little salt if you
          wish. You're in the driver's seat here: if you want to
          add cocoa powder or coconut, no one's stopping you.

          1. re: Frank Language

            I myself prefer Smucker's all-natural chunky peanut
            butter to any other variety (including Fairway's;
            Healthy Pleasures; and my grandfather's homemade). On
            the West Coast it's called Laura Scudder's and it's
            just as good. By the way, I never eat Smucker's jams,
            jellies, or preserves -- so it's not a childhood-is-
            best fixation. Any peanut butter without oil on top
            is not worth the time. Once, however, I had a
            boyfriend with access to this government surplus
            peanut butter that came in big ugly tins and I must
            say it made great peanut butter cookies.

        2. re: Pam Sommers
          f
          Frank Language

          "Jif and Peter Pan are probably a lot like Skippy, but
          you usually stick to what you were fed as a kid and I
          was a Skippy girl."

          Well, I don't know about that; when I was a kid I liked
          Peter Pan the best and it's dawned of me of late it was
          just because Peter Pan has the most sugar of the three.
          Jif is just gross - never mind what they say about
          "choosy mothers" - they add too much oil to it. So I
          have to say Skippy makes the best Fluffernutter.

          I like the fresh-ground PB at Prana Foods the best; the
          peanuts are always fresh - because they have a high
          turnover - and it's typically less than $2.00 a pound.
          And no, I don't worry about the fat at all; if you do,
          just sprinkle some flaxseed on your sandwich.

      2. For more detailed info, check out the following site:

        Go to www.nytoday.com and click on Restaurants, then
        look down under News & Reviews to an article entitled
        "Paen to Peanut Butter." Click on that and you will
        find Monte Williams' 6/20 article all about Peanut
        Butter & Co. Also, at the top right-hand corner of
        that article is a link to Related Details, which will
        take you to another link for Eric Asimov's full review.

        Good luck. Sounds like a fun place to try once if
        you're really a peanut butter fanatic (and sure that
        you're not allergic!)