Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > General Topics >
Dec 29, 2011 09:36 PM

I Hate Organic Natural Peanut Butter

I've just come to a conclusion, after being disappointed by yet another organic, natural, good-for-me brand of PB: I love the old fashioned "bad" kind: Skippy. I love the gloppy, hold-together consistency of the stuff. I love the slightly sweetened taste. I'll try the new Skippy Natural....but I hope it's not too natural. I want the stuff I grew up on.

The latest bad experience was Trader Joe's creamy natural. It was horribly salty, for one, and very very runny. I've had that experience with other "natural" PBs. And no, it wasn't because I didn't stir the oil back in. It was runny. It was horrible.

I refuse to believe that a tiny bit of hydrogenated oil is going to kill me. Long live Skippy. Yum.

  1. Click to Upload a photo (10 MB limit)
  1. Just for grins, you can make your own PB to taste in a food processor. Your choice as to how much salt, sweet, and oil. Mine tends to be a bit grainier than commercial but I enjoy it as rustic.

    5 Replies
    1. re: DuchessNukem

      Hi Duchess,

      I started making my own nut butters: cashew, almond and walnut. I had the same problem. And then ... I sharpened the blade attachment of my food processor. CREAMY - EASY!

      Oh ... and the local Amish market has the most incredible homemade peanut butter EVER. It just comes right outa this machine all warm and gooey and INCREDIBLE. But I only tasted it there and didn't buy any since peanuts are actually a legume and not a nut. There is some science behind why legumes are "tough to digest" or "make it difficult" for the body to process certain amino acids or something. I forget the specifics.

      1. re: PepinRocks

        How do you sharpen the blade attachment of your processor? Is there a commercial service that does this? Or do you do it at home?

        1. re: gothamette

          Oh it's easy enough to do at home. I just used a single 1x4" extra-fine (green) 1200 grit Either of these would do the trick for you - and work really well on knives too: The first is probably the better choice, since the holder looks more sturdy. You'd pay more to have it done for you than to just buy the small stone and then be able to sharpen your knives as well.

          These have small diamonds imbedded in them (MUCH harder than steel), so use gentle light movements - first flatten out the flat bevel, then use about a 20 degree angle on the other side. then a light flattening again on the flat side, to remove the burr. Your blade will be VERY sharp in 5-10 minutes - watch your hands. You will be able to shred paper easily - and this is how you'll test the edge to find where you did a good job and where you need to give it a bit more attention.

          1. re: PepinRocks

            Wow, that looks like a neat item. Can I use it to sharpen knives??

            1. re: gothamette

              Sure! I use slightly larger versions of the same stuff. It's just for that one use, that this was a nice economical choice to get the job done. If your knives aren't in too bad a shape, this one stone could do it. If they are a bit abused it would still work but would take longer ... they are STILL diamonds ... they will eventually sharpen up anything. But if you really need to do a lot of work, it's good to have different grits.

              Softer steel, like a food processor blade, sharpens up very easily and quickly. Once I have gotten a knife sharp, I just use the green to keep it that way (or also the tan (8000 grit) if it's one of my very best knives. The green is good for just about everything.

    2. I'm with you all the way. We had some friends staying with us who are hydrogenated-phobic. We bought them their preferred brand, Adams. After our friends left, our kids cried when we tried to make them eat the leftovers. We tossed it, and I *never* throw away food. Nastiest stuff on Earth.

      I've made the home made stuff as well, and I'm not crazy about that either. The kind of peanuts I can get just don't taste right in butter form. Might be a freshness issue or how they are roasted, in addition to being a different variety.

      2 Replies
      1. re: acgold7

        That's another thing I hate about organic "good for you" PB - it makes kids cry! It's up there with blackstrap molasses (I may start another thread on that).

        1. re: gothamette

          I used to dislike peanut butter, but I've always like molasses, and the more iron-y the better. "Peanut butter" when I grew up was normally Peter Pan, sometimes Skippy. and it was to me just flavorless goo that made my mouth parts all stick together. I think if the plain ground stuff with no fillers had been available I would not have cried at all, since it actually tastes like peanuts. I like TJ's Organic okay, but it's a bit sweet for my taste and WAY too sweet for Mrs. O's - I had to show her the ingredients to prove there's no added sugar. As much as I loathe and despise the Smucker tribe and its works, I have to say that my favorite organic PB is Laura Scudder Crunchy. Why organic? Because most peanuts are grown with loads of insecticides. I grew up in Midwestern farm country, and I don't need any more of that stuff.

          gothamette, of course our TJ's PB and yours are from two widely separated sources and thus dissimilar. The stuff we get in SoCal is very thick - I work up a sweat trying to stir it up for consistency's sake with a steak knife, and that's when it's warm.

      2. Ha ha ha, this is funny. I don't know which organic natural peanut butter you tried. I have only tried the natural peant butter (not the organic ones). I have tried a few, and I like them all. Currently, I am using Crazy Richard's.

        4 Replies
        1. re: Chemicalkinetics

          I've tried all the ones on the market in my area (Manhattan). I don't remember the names. After my experience with Trader Joe's (a store I love, and whose products I normally love, esp. their non-ultra pasteurized heavy cream), I decided, "f*** this, I want to eat what I enjoy eating."

          Frankly, the reason why I even tried the so-called natural, good-for-you guano (for that is the consistency of the stuff - guano) for as long as I did is a class thing. People like me don't eat Skippy, we eat the guano-consistency PB. Skippy is low-class and prole. It's like eating Twinkies.

          This is ridiculous.

          I feel so liberated to have come out of the PB closet and admitted how much I hate eating runny, yucky, guano, instead of a wonderful, industrially engineered product. Cheesh, if people can brag of their love of Nutella, I can brag of my love of Skippy.

          Long live Skippy.

          1. re: gothamette


            Obviously, taste is very personal. I just thought you have a very good sense of humorous based on your writing, like "Long live Skippy" and "come out of the PB closet " I don't think I ever like peanut butter which is too consistency. When I was eating Skippy, I would eat the Chunk ones.

            1. re: Chemicalkinetics

              Ah, Crazy Richard's, the favorite of my teen through grad school years! I love the store-made stuff I get at my co-op whenever I can't make my own. I have a Vita-Mix, which does a great job. When I want PB, I crave the true peanut taste, with just a touch of salt, preferably smoked. I cannot abide sweetened anything, especially PB. That said, we each have our preferences.

            2. Interesting... I hate the non-natural peanut butter for the reasons you adore in it. I abhor the spackle-like consistency of skippy, jiff, etc.. I think the worst offender is that the non-natural peanut butters don't actually taste like... peanuts. Rather odd and unappealing if you ask me.

              1. I agree with you completely. Well, not completely. I'm a Jiff chunky man myself.

                Long live artificial peanut butter!

                5 Replies
                1. re: mahalan

                  Glad to see that I'm not alone, all alone on this planet, in my dislike of guano-PB.

                  It's OK for you to like Jiff. Diversity is good.

                  By the way, I just looked up the ingredients for Skippy Natural. It contains palm oil, which is a perfectly natural oil. And please, let's not get off on a discussion about whether it "causes" bad cholesterol, I think that is all hooey. The poison is in the dose. I'm not going to eat 2 pounds of it a day.

                  In fact I rarely eat PB. But sometimes the urge just comes over me.

                  Long live Skippy!

                  1. re: gothamette

                    You are not alone. I prefer the PB with all the stuff in it. Maybe because I don't really like peanuts on their own. As an ingredient (love PB cookies, peanut sauce), but not on their own.

                    I do have a jar of the natural stuff in my fridge for making peanut sauce or other recipes where I don't want the added sugar/salt, but I don't use it on toast.

                    1. re: Sooeygun

                      "You am not alone." I feel honored, or like Robinson Crusoe, or someone who just made contact with humanity after being exiled on a galaxy 50 light years away.

                      Funny thing is, I do not like peanuts as an ingredient in other items. PB cookies might be the only type of cookie that can survive in my apartment longer than 2 days.

                      There is truly no accounting for taste!!

                    2. re: gothamette

                      Okay...I almost passed through my nose the Skippy (Super Chunky) PB sandwich I was eating while reading this thread. Woo-hoo.

                      Guano-PB...certainly describes the organic, all natural stuff sold by Costco in SoCal. Love the descriptive humor, it works :-)

                      1. re: DiningDiva

                        Glad you liked it. I seem to have ruffled a few feathers. (Get the joke???)