[ SECRET POST #5091 ]

[case]

⌈ Secret Post #5091 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.


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Notes:

Secrets Left to Post: 01 pages, 25 secrets from Secret Submission Post #729.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: What's Cookin', F!S?

[tabaqui]

Heeee!
I could not eat that, but I'm glad you enjoyed it!
I'm trying to hard to get 'healthy' peanut butter, but the really good, organic/all natural stuff is so *annoying* with the mixing of the oil every time, and the slightly less organic/all natural stuff tastes *weird* - super sweet and just odd.

Govt. peanut butter (the stuff in MREs) was the best.

Re: What's Cookin', F!S?

[(Anonymous)]

Awhile back I started making my own peanut butter (since like I said, been living off it for years), which is surprisingly easy if you have a food processor and don't need it super smooth. You can absolutely customize it to your preferred thickness and chunkiness and with whatever sweetener and spices you like! (I always use real sugar because yeah, a lot of the "all natural" ones have a weird overly sweet aftertaste.) And I think the ones that separate must have extra oil added or something, because mine doesn't...

My usual method in case you or anyone else are interested is:

- Put your unsalted/lightly salted peanuts in a microwaveable container and nuke them for about a minute. (Or heat them some other way, the point is that being warm brings out the oil within the peanuts easier, and you don't need to add any!)
- Dump 'em in the food processor and start processing until they start looking about like wet beach sand. Scrape the sides occasionally to make sure it all gets blended evenly.
- Add sweetener/spices to suit your taste. In addition to however much sugar/salt I feel like in that batch (4-6 tbsp of sugar per cup of peanuts, 1/2-1 tbsp of salt, depending on if I'm in a sweet or savory mood), I usually go with some cinnamon, nutmeg, and cayenne.
- Process some more, scrape the sides, repeat until everything is fully integrated and more or less smooth. A drizzle of cooking oil during this step can make it a little smoother than without, and if you add more, your peanut butter comes out a bit thinner.
- Spoon/scrape/pour into a jar and store in the fridge. It will be runnier when warm and firm up somewhat in the fridge (less if you added more than a drizzle of oil).

Re: What's Cookin', F!S?

[tabaqui]

My dad bought this little 'peanut butter maker' device when we were kids, which I guess was basically a food processor. I have *no* idea, heh. We made it several times, and basically it was salted peanuts, and that was that. It always came out really smooth, and it tasted *so good*.

I think the way 'all natural/organic' peanut butter is made is why it separates - they don't add any oil, so it's just the peanut oil. I can't keep something like that in the 'fridge, 'cause I can't eat anything that cold - gotta have it room temp for my stupid, sensitive teeth (and yeah, that goes for salads and cheese and everything you have to chew).