Entries tagged with 'National PBJ Day'
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Sometimes, when Serious Eats general manager Alaina Browne gets a free moment, she investigates the seemingly bizarre practice of giving foods a national day of their own. A couple of weeks ago, right after we put the National Pig Day content to bed, Alaina announced that April 2 was National Peanut Butter and Jelly Day....
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From the Serious Eats photo group on Flickr comes hellokitty893112's raspberry jelly bombolini. It fulfills the J part of PBJ Day today, if not the PB part. It looks delicious nonetheless. You can read more about it here....
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Photograph from Wikipedia Flessenlikker = "jar licker" in Dutch. Also known as a flessenschraper ("bottle scraper"). The long handle and flexible rubber spatula at the end do just what you think they would: help you get every last scrap from the bottle—especially long, narrow vessels. The joke here is that it's a Norwegian invention that has failed in every country but the Netherlands. The Dutch are smart, though: They probably get at least one more PBJ sandwich out of their respective jars than flessenlikker rejectors....
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Okay, so my friends have to start having babies right NOW, so I can get them this adorable bib with jars of peanut butter and grape jelly in love with each other. $8 from Etsy seller hannabear, printed by CafePress. (It's so super cute I almost wish it came in adult sizes! Hey, stop looking at me like that—eating lobster is messy!)...
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Commenting on the PBJ Special Report, Serious Eater Young mentioned that his friends in the band Chaibaba had recorded a song called "PB & J." We checked it out, and it was inspirational. So, in honor of National Peanut Butter and Jelly Day, Serious Eats has included Chaibaba's song in a special PBJ iMix on iTunes. After the jump ......
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Proclaim your love of PB&J to one and all, or at least all of the people who get to see your fridge, by putting this die-cut photographic Peanut Butter & Jelly Sandwich Magnet on it. $2.99 from fridgedoor.com, and no one will ever again doubt where your sandwich allegiance lies....
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Sometimes it's not about the peanut butter or the jelly, but the containers they've arrived in—glasses printed with illustrations of flowers, animals, trains, cartoon characters, and all sorts of other cultural touchstones. Barbara E. Mauzy is both a collector and seller of them, and her 2002 book Peanut Butter Glasses is apparently the definitive guide to these collectibles, featuring almost 1100 photographs and notes. Karen's Peanut Butter Glasses is a small but great catalog of tumblers from the 1950s, arranged by category; the fruits are my favorite, although the dogs are pretty great too! If you're looking to buy one (maybe a glass you remember from your childhood?) eBay has a hundred or so for sale right now, many...
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Easy Home Cooking Magazine's recipe for Peanut Butter Ice Cream Triangles (at left) has you making the triangles out of scratch and then just adding vanilla, cinnamon or chocolate ice cream to make the ice cream sandwiches, but you can add some extra oomph by using Haagen-Dazs chocolate peanut butter ice cream to get PB flavor both inside and out. If you'd like to make the entire sandwich from scratch, ice cream included, Emeril Lagasse has a recipe for Peanut Butter and Chocolate Praline Ice Cream Sandwiches from a 1999 episode of Emeril Live, which'll have you making both vanilla-praline ice cream and the peanut butter chocolate pralines to sandwich them in. A lot of work to be sure,...
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I think of jellies as being sweet and made out of fruits, but some people like to make their PB&Js with jellies that are anything but, made with peppers and including all sorts of ingredients from sweet to savoury, like raspberries and garlic! If you don't feel like combining them with peanut butter, they can be served on crackers with cheese, or you can cook with them the way you would with chutneys. Elise over at Simple Recipes posted a recipe for Jalapeño Pepper Jelly, if you'd like to try your hand at making some yourself. If you'd rather just buy a jar or two, Sam McGees sells eight gourmet pepper jellies (including the award-winning Bryanas Hot Red Pepper...
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Sam Sifton, currently the New York Times culture editor, is the greatest writer about food you've never heard of. Although he is too busy in his present job to write much at all these days, he does find time to occasionally contribute to the New York Times Magazine. Yesterday he wrote a fantastic piece about the history and evolution of cold sesame noodles. He even includes a recipe, with the help and aid of yarn-spinner and Chinese restaurateur Eddie Schoenfeld (aka "Chop Sooey Looey"). It calls for a tablespoon of smooth peanut butter and a quarter cup of chopped roasted peanuts. Alas, no jelly....
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