Peanut butter: letting the professional explain

Two hours after trying to explain peanut butter to Stefanie, I find Mark Bittman has done it in this Sunday’s New York Times.  Over to him.

– Anna

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One response to “Peanut butter: letting the professional explain

  1. Thanks Anna, though just for the record – it’s the consistency, no savoury nut should be creamy. Which is why crunchy peanut butter is even more confusing. It’s a European thing. But thanks for the article, he’s too far along for me, I need to take babysteps. :-) S

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