solusgecko’s Profile
Recent Comments
Fish tacos...what makes them authentic?
i would definitely have to say white fish. The consistency of white fish like flounder or tilapia along with the flavors that come with it I would say works best with the sauces and cabbage. So far I've only had fried, almost like fish and chips style fish. salmon's a surprise to me.
See more comments by solusgecko ยป
Recent Posts
solusgecko hasn't written a post yet.
Recent Favorites
solusgecko hasn't favorited a post yet.
Recent Polls
solusgecko hasn't answered any polls yet.
Recent Quizzes
solusgecko hasn't taken any quizzes yet.
Recent Comments | Response to Comments
PBJ Debate: Jelly-Side Up or Down?
yea i've been putting jelly on top, but sometimes I put PB on top since there isn't the risk of the jelly dripping when you slap on the bread together.
Fish tacos...what makes them authentic?
i would definitely have to say white fish. The consistency of white fish like flounder or tilapia along with the flavors that come with it I would say works best with the sauces and cabbage. So far I've only had fried, almost like fish and chips style fish. salmon's a surprise to me.
PBJ Debate: Jelly-Side Up or Down?
O M G
definitely jelly on top BECAUSE that way the PB doesn't stick to the roof of my mouth. This is from an anti-PBJ/peanutbutter in general person though.
PBJ Debate: Jelly-Side Up or Down?
Jelly on top! It just feels right.
And besides, the whole double PB layer thing makes the jelly squish out of the middle. It's got to adhere to the bread enough to stay inside.
PBJ Debate: Jelly-Side Up or Down?
I always toast my bread, put a layer of PB (usually extra crunchy) on one slice of toast, a layer of jelly on the other (being toasted prevents soggy bread...and gives it extra crunch) and then slap them together....I eat it whichever way the sandwich should land in my hand!
PBJ Debate: Jelly-Side Up or Down?
It's always been pb on the bottom (or slice of bread on the left of the plate, to be exact) and jelly on top of that for me. Then the naked slice of bread (or the one on the right side of the plate) gets smooshed on top.
That goes double for when I toast the bread - that way the heat from the toast makes the pb all yummily melted. Mmmmmm.
PBJ Debate: Jelly-Side Up or Down?
It's psychological :D It is peanut butter. All classical sandwiches have butter first and then on top of that anything else. Nobody thinks about the "density of peanut butter compared to jelly" unconsciously, except probably a few super-sophisticated food fanatics.
Do you spread your usual sandwich butter, mayo or mustard on top of your salad and tomatoes? I mean, unconsciously and automatically? I have sometimes mustard on the cheese, but the butter is always the base at the bottom... (it is fun to see how many people get moved by such a simple subject :D)
PBJ Debate: Jelly-Side Up or Down?
I also put a layer of PB on both slices and then the jelly on one slice. I do have an unusual way of cutting the sandwich though:
I like to cut the sandwich slightly off center, so one half is bigger than the other. When I eat the sammy, I eat the small half first - and then when I get to the big half I feel like I'm getting a bonus! My husband used to tease me about this, but I know he thinks I'm a sandwich genius.
PBJ Debate: Jelly-Side Up or Down?
Thin layer of peanut butter on each slice and then a layer of jelly on each slice. I'm weirdly into sandwich symmetry, though. I like having all of the condiments on both pieces of bread. I hate to get a sandwich and find one of the pieces of bread completely dry, or insufficiently condimented. (Is that a word? I guess it is now.)
PBJ Debate: Jelly-Side Up or Down?
Peanut butter spread on one slice. Jelly spread on second slice of bread. Invert peanut butter slice on top of jelly slice. Invert whole sandwich and enjoy.
PBJ Debate: Jelly-Side Up or Down?
my wife taught me this: mix the peanut butter and jelly together first. Then the jelly doesn't ooze out or soak through the bread!
PBJ Debate: Jelly-Side Up or Down?
Everyone knows you put peanut butter on both sides of the bread and the jelly in the middle, thus preventing the soggy jelly soak-in.
PBJ Debate: Jelly-Side Up or Down?
Ditto PB both sides...in fact, skip the jelly.
PBJ Debate: Jelly-Side Up or Down?
I actually had a PBJ for breakfast w/ my coffee this morning... I put the PB on the bottom while making and eating it. Never really thought about why, and I always cut in half into retangles.
PBJ Debate: Jelly-Side Up or Down?
I think I know what I'm having for lunch.
PBJ Debate: Jelly-Side Up or Down?
i'm not o.c.d. about much, but i'm very particular when it comes to spreading...a thin layer (gloppy is bad) must carefully & evenly be put over the entire slice of bread. this compulsion also bleeds into play when i butter toast or put on mustard...i'm weird.
as for construction...using a knife, i do my jelly on top and the pb on the bottom. triangles are nice, especially if the crusts are cut off. i don't eat pb & js too often though.
PBJ Debate: Jelly-Side Up or Down?
Uh. hum.
Well if you ever pre-make your PB+J sandwiches, put it in a tupperware and grab it out of the fridge for lunch the next morning... sometimes when you put the jelly at the bottom, it soaks through the bread.
If you put the PB at the bottom, it acts like a barrier to prevent bread soakage.
PBJ Debate: Jelly-Side Up or Down?
I sounds like most people spread the PB first. I do it that way now, but growing up, there was a peanut allergy in our house, so I was taught to use jelly first, then close the jar and put it away to avoid cross contamination.
I wonder if spreading order has any correlation with top/bottom preference?
PBJ Debate: Jelly-Side Up or Down?
PB on the bottom, butter on the top bread to prevent jelly moistening then a delicious jam or jelly.
Fish tacos...what makes them authentic?
I make mine with whie fish grilled, with lime zest. I get shredded cabbge and add salt lots of lime jiuce, diced jalapenos, red onions, cilanto and tomatos mix it together and put in fridge. I then make a creme with sour cream, chipotle in adobo minced and a little lime juice.
Fish tacos...what makes them authentic?
I make fish tacos at home with grilled tilapia or mahi mahi, cabbage, lime aioli, and tomatoes.
I've also used whole battered fillets (frozen, from a box) when I want the fried kind.
Recent Posts
solusgecko hasn't written a post yet.
Recent Favorites
solusgecko hasn't favorited a post yet.
Polls
solusgecko hasn't answered any polls yet.
Quizzes
solusgecko hasn't taken any quizzes yet.
yea i've been putting jelly on top, but sometimes I put PB on top since there isn't the risk of the jelly dripping when you slap on the bread together.