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Peanut Butter

b
Bev Jun 22, 1999 04:26 PM

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

  1. l
    Larry Jun 25, 1999 12:27 PM

    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!)

    1. r
      Robert Sietsema Jun 25, 1999 10:13 AM

      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
        p
        Pam Sommers Jun 28, 1999 01:37 PM

        "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
          j
          Jocelyn Jun 28, 1999 02:58 PM

          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 Jun 28, 1999 10:31 PM

            "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
              r
              Rachel Hope Jul 2, 1999 10:16 AM

              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 Jun 28, 1999 10:22 PM

            "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.

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