Peanut butter experiment - successful!
In a quest for a more grown-up tasting peanut butter, I bought a jar of Crazy Richard's Creamy Peanut Butter, which lists its ingredients as: Peanuts. I found it kind of boring. I've been a Jif loyalist for a very long time, but lately it seems, well, less tasty somehow. I'm guessing that it's just that I'm getting older and my tastes have changed. This morning I had a thought - why not mix the two? I thoroughly mixed a teaspoon of each, spread on my toast, and voila! Less sweet, but not too plain. So for everyone seeking their "perfect" peanut butter, try blending your own!
Lisa, you're not the only long-time Jif lover to have given up on it recently. I was a fan of their Simply Jif for years. I don't know what they did but the flavor profile in the past year or so dropped beyond bland - I actually had one jar that that was so tasteless I threw it out unfinished, it tasted like brown-colored Crisco.
Fortunately I have found a brand that has excellent flavor and still has the texture and spreadability I crave: Peanut Butter & Co, a small NY-based producer. Plus they're made with no HFCS or hydrogenated oils.
Their products can be hard to find though - I discovered them quite by accident at a local gourmet foods shop. You might be able to locate a vendor near you through their Web site at http://ilovepeanutbutter.com/
I used to eat peanut butter three to four times a week (breakfast or snack), and for the past 6+ months, I have had the same jar in my cupboard. I thought maybe I just outgrew or OD's on PB; for whatever reason, I just stopped enjoying it. But maybe it's not me, it's the PB!
I just used the Peanut Butter & Co. search on their website, and there are stores sort of near me that carry their products. Next time I'm near one, I'll have to remember to stop in and buy a jar. Thanks for the tip!
Reading this brought up a question. Peanuts are readily available. So is salt and sugar. But, what and how can we add something to peanut butter to give it the wonderful smoothness of commercial brands like Jif and Skippy? I know they use hydrogenated/trans fat, which is fine with me, but I wonder about when/how it's added and what common ingredient can be used at home.