New hope for masters fatties



John Forrest Tomlinson wrote:
> On Tue, 09 Jan 2007 13:12:35 -0800, h squared
> <[email protected]> wrote:
>
>
>
>>for several months when i was in college i ate a bowl of equal parts
>>butter, peanut butter and honey every nite for dinner. i don't recommend
>>this now :eek:
>
>
> Were you trying to gain weight? Or save money on food?
>
> I have a PB&J for breakfast a couple times a week currently. Or
> really PB and fruit preserves or fruit butter (apple butter, prune
> butter).


i was living in the dormitory and i didn't eat meat and also didn't
usually like the food they prepared and served in the cafeteria. plus
i'm a freak so i just started eating out of the condiment bar for
awhile. the bowls weren't huge- they were small and made for holding
things like ketchup or butter. but after a few months of this i started
having problems healing and had to take antibiotics for something that
started out as a small crack in the corner of my mouth..mmmm, malnutrition!

i still like to butter my sandwiches before putting the pb&j on, though.
(and last nite i had a weird dream where robert chung and his wife kept
making out in the background while i was trying to get stuff done.
stupid rbr....)

h, eating left over baked beans for 1st breakfast today
 
John Forrest Tomlinson wrote:
> On 9 Jan 2007 21:54:00 -0800, "[email protected]"
> <[email protected]> wrote:
>
>> Robert Chung wrote:
>>> Howard Kveck wrote:
>>>> (Says the guy who has a pb&j for breakfast almost every day.)
>>> In college, I had a friend who ate this almost every day. Not on bread --
>>> on a spoon. He bought jars of that pre-mixed PB&J stuff.
>>>
>>> A not-uncommon French misconception is that there is butter in peanut
>>> butter.
>> dumbass,
>>
>> my father and brother often insist that mayonnaise is made of cheese.
>
> My father-in-law thinks mild cheeses are made of eggs.
>

I'm pretty sure eggs are made of mayonnaise...
 
John Forrest Tomlinson wrote:

> > [T]hat pre-mixed stuff was awful;

> The thing about peanut butter is a lot of the stuff is nasty and bad
> for you -- has partially hydrogenated vegeble oil mixed in. Not good.
> Not good. Butter would be better.

"A lot" are bad. I suppose I should look at the label again, but I
believe the "natural' or "organic" only have peanuts (and peanut oil),
aside from any allowed impurity (dirt, mouse turds, etc.). One has to
be willing to stir it.

I do not like "processed" peanut butter -- if that were the only type,
I would probably not eat peanut butter. For my taste, "natural" is far
superior to the "processed" brands. Personally, I like the Adam's
brand, although others are very good too.
(http://onlinestore.smucker.com/natural.cfm)

Peanut butter: fat for fatties. The new hope. Will I lose weight on a
peanut diet?

PS: Peanuts are "high" in tryptophan, or so I was told. Is tryptophan
on the banned list? Have I been cheating?
 
On 10 Jan 2007 10:37:23 -0800, "SLAVE of THE STATE" <[email protected]>
wrote:

>"A lot" are bad. I suppose I should look at the label again, but I
>believe the "natural' or "organic" only have peanuts (and peanut oil),
>aside from any allowed impurity (dirt, mouse turds, etc.).

Right. Ideally for me the only ingredients listed with be peanuts and
salt. Not even added peanut oil, though that is not so bad.


--
JT
****************************
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Visit http://www.jt10000.com
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John Forrest Tomlinson wrote:

> On 10 Jan 2007 10:37:23 -0800, "SLAVE of THE STATE" <[email protected]>
> wrote:
>
>>"A lot" are bad. I suppose I should look at the label again, but I
>>believe the "natural' or "organic" only have peanuts (and peanut oil),
>>aside from any allowed impurity (dirt, mouse turds, etc.).
>
> Right. Ideally for me the only ingredients listed with be peanuts and
> salt. Not even added peanut oil, though that is not so bad.
>
>

http://www.deanesmay.com/archives/007598.html

But you gotta die somehow.

--
Bill Asher
 
William Asher wrote:
> John Forrest Tomlinson wrote:
>
>
>>On 10 Jan 2007 10:37:23 -0800, "SLAVE of THE STATE" <[email protected]>
>>wrote:
>>
>>
>>>"A lot" are bad. I suppose I should look at the label again, but I
>>>believe the "natural' or "organic" only have peanuts (and peanut oil),
>>>aside from any allowed impurity (dirt, mouse turds, etc.).
>>
>>Right. Ideally for me the only ingredients listed with be peanuts and
>>salt. Not even added peanut oil, though that is not so bad.
>>
>>
>
>
> http://www.deanesmay.com/archives/007598.html
>
> But you gotta die somehow.
>

this book gave me nitemares for a year or so back in college (maybe
that's why i gave up the bowl of p.b. for dinner every nite??)
http://www.nytimes.com/1978/02/28/books/greene78-factor.html

hopefully almond butter is somewhat "cleaner" in that regard than peanut
butter. (because soynut butter is right out...)


hh
 
Ryan Cousineau wrote:


> Marry me. Yes, we both have spouses, but that will probably be legal in
> Canada soon anyways.
>
> I have a recipe for PB & chocolate chip microwave sandwiches,

don't be foolish- the last person on rbr to marry me was tom kunich, and
look what happened to him.

heather, (off to stick her head into the 5# bag of chocolate chips
waiting in the kitchen, mmm ;)
 
John Forrest Tomlinson wrote:
> On Wed, 10 Jan 2007 03:39:59 GMT, Bob Schwartz
> <[email protected]> wrote:
>
> >Racers that can actually string together complete sentences are
> >rare enough that I remember Derek Bouchard-Hall.
>
> Just to change the subject, DBH said something to me once that really
> made me think. I'd said I hadn't crashed in several years and race a
> reasonable amount (40-50 races a year) and he said, basically, I
> wasn't crashing enough. That if I was racing right I should be
> crashing once or twice a year on average.
>
> And he was probably right -- I was wussing out a little too often in
> the finale of races to play it super-safe.

dumbass,

armstrong only crashed once in seven tours de france. do you think he
was wasn't racing right ?
 
John Forrest Tomlinson wrote:


>>hopefully almond butter is somewhat "cleaner" in that regard than peanut
>>butter. (because soynut butter is right out...)
>
>
> I should try almond butter. But its expensive. And for some reason I
> always associate almonds with poison -- not from mold but from the
> get-go.

yeah, i've seen almond butter for $15.00 a jar!! wtf? but whole foods
has some of their store brand that's only about $6.00 a jar, which is a
little more reasonable.

cyanide supposedly smells like "bitter almond" whatever that means.
maybe that's why you think of poison when you think of almonds?

heather
 
On 10 Jan 2007 19:21:22 GMT, William Asher <[email protected]> wrote:

>John Forrest Tomlinson wrote:
>
>> On 10 Jan 2007 10:37:23 -0800, "SLAVE of THE STATE" <[email protected]>
>> wrote:
>>
>>>"A lot" are bad. I suppose I should look at the label again, but I
>>>believe the "natural' or "organic" only have peanuts (and peanut oil),
>>>aside from any allowed impurity (dirt, mouse turds, etc.).
>>
>> Right. Ideally for me the only ingredients listed with be peanuts and
>> salt. Not even added peanut oil, though that is not so bad.
>>
>>
>
>http://www.deanesmay.com/archives/007598.html
>
>But you gotta die somehow.

Yeah you do.

I'd heard of that mold and started refrigerating peanut butter
afterwards. Though we go throug a jar every couple of weeks anyway so
it doesn't worry me that much. And I never buy that store ground
stuff -- the machines looks nasty with peanut dust around them and
such. I guess the machines in the factory that can the stuff probably
look pretty bad too, but I like to delude myself that they clean them
from time to time.

--
JT
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On Wed, 10 Jan 2007 14:31:00 -0800, h squared
<[email protected]> wrote:


>
>this book gave me nitemares for a year or so back in college (maybe
>that's why i gave up the bowl of p.b. for dinner every nite??)
>http://www.nytimes.com/1978/02/28/books/greene78-factor.html

Whoa.

>hopefully almond butter is somewhat "cleaner" in that regard than peanut
>butter. (because soynut butter is right out...)

I should try almond butter. But its expensive. And for some reason I
always associate almonds with poison -- not from mold but from the
get-go.
--
JT
****************************
Remove "remove" to reply
Visit http://www.jt10000.com
****************************
 
In article <[email protected]>,
h squared <[email protected]> wrote:

> Ryan Cousineau wrote:
>
>
> > Marry me. Yes, we both have spouses, but that will probably be legal in
> > Canada soon anyways.
> >
> > I have a recipe for PB & chocolate chip microwave sandwiches,
>
> don't be foolish- the last person on rbr to marry me was tom kunich, and
> look what happened to him.
>
> heather, (off to stick her head into the 5# bag of chocolate chips
> waiting in the kitchen, mmm ;)

I know where to get 30 kilo bags of Valrhona chocolate chips.

--
tanx,
Howard

Never take a tenant with a monkey.

remove YOUR SHOES to reply, ok?
 
On Wed, 10 Jan 2007 15:29:04 -0800, h squared
<[email protected]> wrote:

>John Forrest Tomlinson wrote:
>
>
>>>hopefully almond butter is somewhat "cleaner" in that regard than peanut
>>>butter. (because soynut butter is right out...)
>>
>>
>> I should try almond butter. But its expensive. And for some reason I
>> always associate almonds with poison -- not from mold but from the
>> get-go.
>
>yeah, i've seen almond butter for $15.00 a jar!! wtf? but whole foods
>has some of their store brand that's only about $6.00 a jar, which is a
>little more reasonable.
>
>cyanide supposedly smells like "bitter almond" whatever that means.
>maybe that's why you think of poison when you think of almonds?

Yeah, I probably read that somewhere. Plus I heard the center of the
pits of some fruits are poisonous, and they look like almonds.
http://straightdope.com/classics/a1_212.html

Oh, I see roasting kills the poison. Cool.
--
JT
****************************
Remove "remove" to reply
Visit http://www.jt10000.com
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In article <[email protected]>,
"[email protected]" <[email protected]> wrote:

> Ryan Cousineau wrote:
> > In article <[email protected]>,
> > h squared <[email protected]> wrote:
> >
> > > Robert Chung wrote:
> > >
> > > > Howard Kveck wrote:
> > > >
> > > >> (Says the guy who has a pb&j for breakfast almost every day.)
> > > >
> > > >
> > > > In college, I had a friend who ate this almost every day. Not on bread
> > > > --
> > > > on a spoon. He bought jars of that pre-mixed PB&J stuff.
> > > >
> > > > A not-uncommon French misconception is that there is butter in peanut
> > > > butter.
> > >
> > > for several months when i was in college i ate a bowl of equal parts
> > > butter, peanut butter and honey every nite for dinner. i don't recommend
> > > this now :eek:
> > >
> > >
> > > h
> >
> > Marry me. Yes, we both have spouses, but that will probably be legal in
> > Canada soon anyways.
> >
> > I have a recipe for PB & chocolate chip microwave sandwiches
>
> dumbass,
>
> post the recipe. or do we have to go to your friggen "blog" ?

Dumbass, my shitty blog can kick your shitty blog's ass! Oh wait, you
don't have one! What you have a life or something? You're posting here...

Ahem.

Ingredients:
2 slices bread, preferably nice white bread
peanut butter. Maybe 1/2 cup or so? To taste. You don't need a recipe.
My preference is for the "pure" peanut butters (ingredients: peanuts,
maybe salt). Crunchy or smooth as you prefer.
~1/4 cup of semi-sweet chocolate chips. Less is more.

Directions:
Spread peanut butter evenly over both pieces of bread. Arrange chocolate
chips evenly over the peanut-buttered surface of one slice of bread,
leaving lots of space between chips. You will need fewer than you think.
Don't overdo it! You will get choco-ooze out the sides.

Slap sandwich together. Nuke for 30 seconds. Take out of microwave, flip
sandwich over, and lift the top slice of bread off of the other, and
then put it back down. This quick lift will mush the
molten-but-still-chip-shaped chips so they mix with the peanut butter.
The flip prevents the lower slice of bread from becoming gooey with
trapped condensation.

Leave for 30 seconds or so if you can, eat while still hot, beware of
choco-pb ooze coming out the sides of the sandwich.

--
Ryan Cousineau [email protected] http://www.wiredcola.com/
"I don't want kids who are thinking about going into mathematics
to think that they have to take drugs to succeed." -Paul Erdos
 
In article <[email protected]>,
John Forrest Tomlinson <[email protected]> wrote:

> On 10 Jan 2007 10:37:23 -0800, "SLAVE of THE STATE" <[email protected]>
> wrote:
>
> >"A lot" are bad. I suppose I should look at the label again, but I
> >believe the "natural' or "organic" only have peanuts (and peanut oil),
> >aside from any allowed impurity (dirt, mouse turds, etc.).
>
> Right. Ideally for me the only ingredients listed with be peanuts and
> salt. Not even added peanut oil, though that is not so bad.

There are brands that add peanut oil? Ones consisting of just ground
peanuts tend to be plenty oily, even accounting for the separation issue.

My default choice was Adams smooth (what Costco locally sold cheaply in
2 kg uberjars), but I would have bought crunchy if it was cheaply
available in Costco uberjars.

Now Costco has locally switched to some unsalted smooth organic brand
(ingredients: peanuts). I realize now that the salt wasn't an issue for
me, though I routinely eat my peanut butter on saltines, often with a
bit of my home-made crab apple jelly or honey.

--
Ryan Cousineau [email protected] http://www.wiredcola.com/
"I don't want kids who are thinking about going into mathematics
to think that they have to take drugs to succeed." -Paul Erdos
 
On Thu, 11 Jan 2007 02:32:46 GMT, Ryan Cousineau <[email protected]>
wrote:

>
>Ingredients:
>2 slices bread, preferably nice white bread
>peanut butter. Maybe 1/2 cup or so? To taste. You don't need a recipe.
>My preference is for the "pure" peanut butters (ingredients: peanuts,
>maybe salt). Crunchy or smooth as you prefer.
>~1/4 cup of semi-sweet chocolate chips. Less is more.
>
>Directions:
>Spread peanut butter evenly over both pieces of bread. Arrange chocolate
>chips evenly over the peanut-buttered surface of one slice of bread,
>leaving lots of space between chips. You will need fewer than you think.
>Don't overdo it! You will get choco-ooze out the sides.
>
>Slap sandwich together. Nuke for 30 seconds. Take out of microwave, flip
>sandwich over, and lift the top slice of bread off of the other, and
>then put it back down. This quick lift will mush the
>molten-but-still-chip-shaped chips so they mix with the peanut butter.
>The flip prevents the lower slice of bread from becoming gooey with
>trapped condensation.
>
>Leave for 30 seconds or so if you can, eat while still hot, beware of
>choco-pb ooze coming out the sides of the sandwich.

I salute you!
--
JT
****************************
Remove "remove" to reply
Visit http://www.jt10000.com
****************************
 
In article <[email protected]>,
Ryan Cousineau <[email protected]> wrote:

> > > I have a recipe for PB & chocolate chip microwave sandwiches

> Ingredients:
> 2 slices bread, preferably nice white bread
> peanut butter. Maybe 1/2 cup or so? To taste. You don't need a recipe.
> My preference is for the "pure" peanut butters (ingredients: peanuts,
> maybe salt). Crunchy or smooth as you prefer.
> ~1/4 cup of semi-sweet chocolate chips. Less is more.
>
> Directions:
> Spread peanut butter evenly over both pieces of bread. Arrange chocolate
> chips evenly over the peanut-buttered surface of one slice of bread,
> leaving lots of space between chips. You will need fewer than you think.
> Don't overdo it! You will get choco-ooze out the sides.
>
> Slap sandwich together. Nuke for 30 seconds. Take out of microwave, flip
> sandwich over, and lift the top slice of bread off of the other, and
> then put it back down. This quick lift will mush the
> molten-but-still-chip-shaped chips so they mix with the peanut butter.
> The flip prevents the lower slice of bread from becoming gooey with
> trapped condensation.
>
> Leave for 30 seconds or so if you can, eat while still hot, beware of
> choco-pb ooze coming out the sides of the sandwich.

So it's like a pb & chocolate panini. I guess you could make one in whatever you
make grilled cheese sandwiches ( most likely the smooth side of the waffle iron
inserts). Then there's Elvis' favorite:

http://www.thrillist.com/archives/2006/08/fools_gold_sandwich.html

Molten chocolate can be pretty tasty. Toss a few M&Ms in a burrito sometime. The
shell stays whole but the heat will melt the chocolate so when you bite into it, you
get the taste surprise...

--
tanx,
Howard

Never take a tenant with a monkey.

remove YOUR SHOES to reply, ok?
 
Howard Kveck wrote:
> h squared <[email protected]> wrote:
> > Ryan Cousineau wrote:
> > > Marry me. Yes, we both have spouses, but that will probably be legal in
> > > Canada soon anyways.
> > >
> > > I have a recipe for PB & chocolate chip microwave sandwiches,
> >
> > don't be foolish- the last person on rbr to marry me was tom kunich, and
> > look what happened to him.
> >
> > heather, (off to stick her head into the 5# bag of chocolate chips
> > waiting in the kitchen, mmm ;)
>
> I know where to get 30 kilo bags of Valrhona chocolate chips.

Well, we know what you're bringing to the next RBR cookout.

Ben
Chung, you're bringing the andouillette
 
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