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IMPORTANT TO READ PLEASE

When you make peanut butter and jelly sammiches, do you put pb on both sides so that the jelly does not make the bread gross?

I do. This is the correct way to make a pb&j. If you have been doing it incorrectly, no worries, do it right and be happy. That is all.

Comments

smeddley
Mar. 24th, 2010 03:16 pm (UTC)
No, you are wrong!

1) There is the afformentioned 'sliding' issue, which would be compounded because of...

2) The perfect ratio issue. Again, as mentioned, a really thin layer of pb is tough, so you end up with a lot more pb, which then requires extra jelly! More jelly = more sliding.

Also, your sandwich sits around long enough for the jelly to have an effect on the bread?!
rinalia
Mar. 24th, 2010 04:02 pm (UTC)
I've never had the sliding issue or the perfect ratio issue (granted, I like pb a lot more than I like jelly!)

Tee-hee, it can take mere SECONDS for that jelly to weave its way into my bread. SECONDS.

Well, I guess *I am* the weird one here! :)
jfelectron
Mar. 24th, 2010 08:02 pm (UTC)
OK, as a lifetime eater of said PB&J let me weigh in for just  a sec. First, you need GOOD bread. The mark of goodness is that no condiment can turn it into a mushy mess. Clearly, you have some fail bread and need to immediately acquire better bread. That out of the way, lets notice that it's PB&J not PB&J&PB. It's a holy combination of a biblical proportions. Yes, they forget to mention the PB&J that was present at the last supper.  I don't know what happens to those who defile the sacred union of bread+PB+J+bread, but I'm sure it's not pretty. 
rinalia
Mar. 25th, 2010 03:44 am (UTC)
My poor fail bread is sad.

PB&J&PB is awesome and balanced. I like it. My soul is prepared to risk eternal damnation for it. *nods*

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