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The Original PB&J from 1901
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- Опубліковано 22 тра 2023
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LINKS TO INGREDIENTS & EQUIPMENT**
Apple Jelly
Currant Jam
LINKS TO SOURCES**
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www.mentalfloss.com/article/6...
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Subtitles: Jose Mendoza | IG @worldagainstjose
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@@deleted-something my mom is getting one
By end of Vid,
Me: WAIT I thought we were learning to make it from scratch !
History lesson was actually interesting though
I got the book at Books a Million because waiting for shipping was too hard! The employee helped me dig around the trashed cooking section until we found one. I know it was trashed by people looking for Max's cookbook!!! 😂
Wait til you try peanut butter whiskey...
as a poor person, peanutbutter is an essential food
As a Mexican it is a staple
Plumpy Nut a vitamin fortified form of Peanut Butter is fed to starving Children to help them put on weight especially if they have difficulty eating.
it was such a good protein source when they made it for both the poor and for the elderly that this is one of those "this legitimately helped people" type of foodstuffs that somehow got stigmatized.
As a brazilian, it's pretty much a luxury to have peanut butter :c (very expensive, we usually are more able to afford margerine)
@@maria.menezess thats interesting, in the states peanut butter is one of the cheapest foods thatll provide fat and protein making it a pantry staple for many
If anyone is confused, in the US jelly is made of juice, jam is made with crushed fruit and preserves have large chunks of fruit, usually in a base that's half way between jelly and jam in consistency. So it's not just jelly = jam.
Jellies are clear, jams have bits in so they're aren't clear
Even knowing this, as an Aussie it is so strange. Like why is “jelly” the predominant sweet condiment in the USA? Isn’t it wasteful to not make use of the whole fruit? Why don’t people like the actual fruit in their preserves? Am I missing something?
@@marabanara The concord grape is only really useful for its juice so there's that for the grape jelly.
jam tomorrow, jam yesterday, but never ever jam todayl.
@@marabanara some fruit is only good for juicing. We make a lot juice concentrates out of fruit that's too ripe or fragile to make it to stores, concentrates have a long shelf life, so that's less wasteful. Of all the things about industrial food production that are wasteful ( every. single. step. ) I don't think choosing whether or not to make juice is the highest priority for change.
As a young child in the 80's, i first learnt of PB&J from a tv show. As an Australian, the Southern Ocean one not northern Europe, I didnt realise it was peanu butter and jam. I tried it, and was blown away. Smooth peanut butter, a layer of blackberry jam/jelly, it was a literal awakening. Loved it ever since, unashamed work lunch as a grown ass man.
Blackberry is the best with PB! Enjoyed your recollection, thank you. 👍
Anything is better than Marmite!
I'm from the north and I prefer vegemite lol.
Try it with a jalapeno blackberry jam....soooo good.
People confuse Austrians and Australians?
Peanuts being called goobers makes SpongeBob's Goofy Goober make so much sense now
Two months. Your comment is like peanut. Grount up
THEY WERE STILL CALLED GOOBERS WHEN I WAS A CHILD IN THE 1950'S
@@donaldkgarman296Turn off the Caps Lock.
NOT YOUR CONCERN.......MIND YOUR BUISINESS AND LEAVE MINE TO MYSELF@@cwg73160
Goober was also the name of the peanut butter and jelly combo in a jar. I think you can still find it today!
My grandma, who grew up during the depression, said that her mother tried a bunch of "tricks" to make them feel like they weren't super poor. One of these "tricks" was to pre-mix the peanut butter and jelly and call it a "jellyAND" sandwich instead of Peanut butter and jelly. My grandma said her and her brother had to constantly fight off all the "trade offers" from the other kids at school, and it made them feel like they had something more. I know it's innocuous, but it kept their morale up, and is just a fun little tidbit regarding American history. Love your vids, Max, and I'm so glad you're finally getting the popularity you've deserved for many years.
Your grandma sounds like a clever lady.
Your comment on pb&j struck a note with me about how I helped keep morale up during the pandemic. Apart from lockdown I allowed my children to go to the store at the end of every school week, N95 masks on, to buy a piece of candy of their choosing--if and only if they had kept up with their schoolwork. Not if they got certain grades, but just for showing up on zoom and doing their work. I supervised their schooling and still don't understand why some people pretend that children nationwide missed a year of school. My children didn't miss a day and maintained their physical and mental health and standard of living despite having to use resources more prudently. I'm proud of us for having coped so well, and being able to go to the grocery store and shop every week was a boon for my children's morale in much the same way the jellyAND must have been.
@@poonyaTara people don't "pretend" that kids missed out on school. A lot of kids genuinely did. Just because you managed to find a solution that worked for your family doesn't mean everyone can do it.
Basically, it's like you're talking about how during a flood, when you saw the waters rising, you went and looked in the attic, found an old canoe, and put your whole family in it, and that's how you all came through the flood OK. And then, you're making the assumption that because you had a canoe in the attic, *everyone* must be able to find an old canoe in the attic (which, statistically, is just not actually the case). And then, you're sitting there, patting yourself on the back for your clever canoe solution, and blithely saying that you just don't understand all these people who "pretend" that a lot of kids drowned in the flood. That's impossible, you say, no kid could possibly have drowned, their parents would just have put them in their attic canoe once the waters started rising.
I'm genuinely glad that you managed to find a way to get your kids to continue investing in their school work during the pandemic. That is great. But that bullshit about how people "pretend" their kids missed out on school is just... yikes. If you don't have any natural empathy, just fucking learn how to fake it, because YIKES.
@@gayahithwen I have empathy, and my point was that not everyone missed out on getting an education during the pandemic. I'm glad I made that point. I think you're getting the false impression that I have no empathy because our community had already planned ahead to cope with the rising cost of textbooks by shifting exclusively to online materials and working with local governments to ensure reliable internet access. Being prepared is not the same as lacking empathy. I'm just tired of hearing people pretending like everyone neglected their children's education after three years of working a full-time pro bono job to help educate them. Yet again society is pretending that not getting paid means that I did nothing, and the reality is that I did the most important work that was available for me to do. If you want to accuse someone of a lack of empathy then accuse society of lacking empathy for caring parents.
@@poonyaTara L
its funny to think that when sliced bread came out, they literally said "this is the best thing since wrapped bread"
I've always wondered what saying people used before there was pre-sliced bread. Now I know!
And to think we haven't really innovated since. With all the amazing tech of the past century, everything is still only comparable to sliced bread.
But what became before they had wrapped bread
If we go back far enough they'd say
This is the best thing since Quinoa
And before that, it was "best thing since leavened bread!"
I can tell you how to recreate that school sandwich... cheapest sliced white bread you can find (think generic brands, although your school cafeteria was probably using government supplied staples), welch's grape jelly (provided to public schools just like military mess kits) and cheapest smooth pb. Make a bunch of them, squeeze them down into a big pan, freeze them overnight. Take out next morning to thaw, that way not still hard as a brick at lunch time. Find one at the bottom of the pan for that nostalgic smashed sandwich feeling. This lesson brought to you by a year in food and hospitality trade classes :) (one of our field trips was to see how the cafeteria was run. The mystery meat really is 100% hamburger)
We were lucky enough to have a slice of American Cheese on it. From my experience it was the same tasting as my grandfather's supply of cheese. Government Issue. I miss those flavors and agree with Max on the search for them. Thanks for the sharing of their secrets on schools PB&J!
@@adamlaplant9989 Government cheese was awesome. A great compromise between meltable and substantial.
My kid's school would use one slice of whole wheat and one slice of white bread, worst of both worlds. My son didn't like the sweet bread or the sweetened PB; many popular brands have I swear as much sugar and shortening as they do peanuts.
I feel like we need closure on him trying thesandwich
I'm not buying that mystery meat explanation.
As a Europian one time I tried to make PBJ but you can't buy jelly here, but I got addicted to 100% peanut butter and I eat it nearly every day just by itself.
You can make your own jelly or I can send you some :)
If you can get your hands on jam or preserves, that works just as well
My doctor used to recommend a spoonful of peanut butter when I was little. I was way too skinny because the meds I took caused a loss of appetite, making me very skinny. Said it was good for not only gaining weight but also a good source of protein.
Where are you in Europe? You can definitely buy jelly in Europe
Use preserves or jam. Strawberry and grape usually are the go-to. You can make your own as well. It's like a compote
I love that the saying before, "It's the best thing since sliced bread" was "It's the best thing since wrapped bread."
Came here to say this!
When wrapped bread was invented: "It's the best thing since bread!"
@@filipmazic5486 well what would the saying be before we even invented bread
So like if you went to a bakery before wrapped bread, they would just put a loaf in your hand with no wrapping? I cannot even imagine that. If I had lived back then, I would have brought a plastic bag with me. Or reusable silicone.
@@Truerussiantigershark The best thing since gruel
I will be very much looking forward to a Kellog video, he is such a weirdo it’s always interesting to read about him.
The Road to Wellville (1994), with Anthony Hopkins as J.H. Kellogg, is a very strange film!
@@g.patton6872 It is brilliant: Most of the early US Nutrition and health food experts seemed to be genuinely kooky!
Alternatively, the original Graham cracker, which was from a similar ideology.
sexual violence and cereal, who knew theyd come out the same mind
It was actually his brother who invented and perfected the cereal. But Kellogg took the credit. He was not a good man.
Blackcurrant is a very popular flavor in Poland for jams, cakes and sweets. Its kind of tangy and sour and yes i have tried it with peanut butter before being Polish American. It was good. Its very easy to find here in Chicago.
Fresh ground peanut butter is soooooo good. No salt, no sugar, no BS.
I (an American) once begged my Dutch friend to try a peanut butter and jelly sandwich, he exclaimed that he didn't know why this never took off in Europe. Now, learning the history, it really makes a lot of sense. Thanks for this video! I love them all, but this one has so much nostalgia wrapped up in it, absolutely lovely!
ua-cam.com/video/jPy_mx5VM_c/v-deo.html
a lot of people who aren't Native to the Americas have genetic dispositions to peanuts and get allergies.
I'm 68 yrs old a pb & j and a bowl of chicken noodles soup was what I grew up on.
Peanut butter was never really a thing in Europe
@D_Must The Dutch and the French do eat peanut butter. The Dutch began importing peanuts from Suriname and making spread about 100 years ago, and they call it "pindaakas" (peanut cheese). The biggest brand in both countries is the French Calve brand, which is a creamy peanut butter that began production in 1948 (possibly inspired by the peanut butter in US soldier's rations).
after hearing all of max's nostalgic story about his childhood food makes me think that a spin off series of max just cooking his childhood and nostalgic food while telling small anecdotes of his life would be really cool
Love this idea!!
agreed!
I'd watch that
I'd watch it.
Tasting Max Miller’s History with Max Miller
I live in France and peanut butter is indeed hard to come by - decent, affordable peanut butter, that is. You can get a small (approx. 4 oz) jar of Skippy for about $5, but that's a bit much. So we typically stock up whenever we go to the States (or when Lidl has their American Week - that peanut butter is generally unsweetened but for PB&Js it's fine). And in any case, I've gotten quite a few raised eyebrows when I've brought a PB&J for my lunch at work. I just tell folks, don't knock it until you try it.
Oh, and grape jelly is straight-up impossible to get here, but we have literally every other flavor of jam and jelly you can think of, so overall I actually have more choice than in the States. My personal favorite is red currant jelly. Sweet and tangy.
Do u have nuts? U can grind hazelnuts, sunflower seeds, lol, into “nut butter”.
Every do a crisps and pb&j sandwich? The British and their damn crisps sandwich.... add pb&j and it's amazing
Best PB&Js I’ve had are unsweetened peanut butter and Bonne Maman. Bonus points if you turn it into a pinchy pie
It's funny, but I've actually a seen a lot more French style jams from Bonne Maman becoming popular over the years and that's one of my favorite brands. Ikea also sells really good Scandinavian jam of Blueberries or Mixed Berries, as well as orange marmalade. I have not tried their cloudberry jam yet, however, as it's a bit more expensive.
Since peanut butter reached my country just 20 years ago, I love mixing it with plum jam, the non-sugar one, which is a staple food in our country. May not sound great but it sure tastes amazing! 😋
I grew up in a military family and lemme tell you, peanut butter is STILL a staple. I have my pancakes with peanut butter because my great grandpa survived on peanut butter in the Philippines as an American guerrilla who escaped the Bataan March. It’s crazy to me how rich the history of something so innocuous can be
Pancakes and peanut butter sounds yummy. Never had it
@@bewareofsasquatch The presence of the PB should in no way limit the application of standard butter and LOTS of syrup. A pile of banana slices also works well in the mix.
@@kevincrosby1760 oh damn dude peanut butter and banana sandwich are so GOOD. I haven’t had one in like over a decade. I was in high school since I had one. I forgot about it. Thank you for reminding me about it. I want one now
@@bewareofsasquatch Don't feel too bad. Over a decade? I graduated from High School 38 years ago...
Memory dims with age. Just about everything that I can remember about High School now seems to revolve around alcohol and females, with an occasional car thrown in for good measure.
Peanut butter with my pancakes has always been a must for me - the combination with the sweet maple syrup is so good!
I'm from the US. In 2008, I was living in China while my sister was living in Italy. Peanut butter is really popular in Asia (mostly for sauces) so it's readily available. My sister, however, was living in a PB desert and was desperate for peanut butter. It was cheaper for me to mail things to her as opposed to our parents in the States mailing things so that year I regularly sent my sister peanut butter care packages from China to Italy. 😂
Nowadays PB is quite easily available in Italy, mainly in supermarkets. It isn't a popular food though, at least not yet.
Italy: No peanut butter, drowning in Nutella
Strange. I was able to buy peanut butter in Catalan, at least. But who I was staying with thought it was a disgusting idea to eat and wouldn't touch it. So perhaps not popular in certain European countries?
I confirm what Ezio's saying. Nowadays you can find PB pretty much in every supermarket, people are still not too over-excited about it. Anyway, I do usually have a PB in my pantry, it's nice, although a bit thick, still hasn't brought myself to add that layer of jelly on. Sooner or later, I will, but man it's hard to beat Nutella, as Jamie says :D.
@@guidogbd7302 I saw the concept of peanut butter + nutella somewhere and tried it, and I gotta say... it's unfortunately really damn good haha
In South Africa, we make PB and J sandwiches with Apricot or Mixed Fruit Jam. We also use Golden Syrup but there is a trick to it. We mix the peanut butter and golden syrup with butter and margarine to stop the syrup from crystallizing on the bread. Ps, I like the Girafarig in the background
What’s golden syrup
@@vrock913 It's an Anglo desert thing kind of like treacle syrup made of invert sugar so it doesn't crystallize iirc. Think honey but made from sugar.
**furiously starts taking notes**
When I was living in Italy some 20 years ago, PB was hard to come by, so I used a 1990s Braun coffee grinder to grind peanuts into the paste and it totally worked. I've tried it since with both a spice grinder and a small food processor. Neither has worked; I end up with greasy peanut powder.
If you are new to PBJ, see if you can find concord grape jelly and use a white bread (French baguette is wonderful). This is the iconic flavor. Very distinct from other jams.
Hazelnut butter is easy to make, not in a coffee grinder (duh), but a regular cuisinart works fine. they have the nutella sandwhich and we have the pbj.
You're never too old to eat a PB&J, despite some people thinking it's exclusively meant for kindergarteners, but it's a quick sweet and salty treat and is as American as Apple pie. I sometimes add cinnamon toast cereal in my PB&J for crunch and it's absolutely divine.
Oh! Interesting!
Have you ever grilled a PBJ like you would grilled cheese? It's my favorite way to eat it.
No one believes this, but trust me: Peanut butter, rhubarb jam, hummus and cinnamon on black bread. Maximum protein for athletics, and the sour and sweet and savory balance perfectly. It's like neon flavor. There's more flavor than you'd ever guess.
@@liimlsan3I believe you enough to try it!
Never thought of that. I believe I will have to do that tomorrow, damnit! I can already taste it!
One of my favorite memories from my travels abroad was overhearing a British gentleman describe the PB&J to his astonished friends.
What did he say?
The main thing to explain is jelly means jam not jello!
I was confused for most of childhood
@@scollybjelly and jam are not the same thing though.
@@DBZHGWgamer the are a lot closer than jam and jello/jelly. US style jelly made from juice doesn't really exist in UK. Jam is close enough for a Brit to understand
@@scollybhonestly jam is better anyway. I always use jam or preserves. Jelly has to much added sugar, or at least I notice it more.
When I was a kid, we used to make PBJ on toast, then put them in the freezer. We would have a cold snack later in the day during the summer, as an alternative to ice cream. It was really good.
Max's videos are great cause you get a history lesson, a cooking lesson, and a vocabulary lesson all in one
my grandma used to grow her own raspberries, make it into jam, and then bake her own bread and make pb&j's with it. i think if i had one now i'd cry.
Oh yeah. Like he said he has been chasing that one flavor for thirty years, I have been chasing black raspberry anything for about 60. My folks had both black raspberries (WHY are they so hard to find??) and concord grapes so there was a lot of homemade jelly and jam on our table.
I did this for the first time last week. 😅 Okay, i didn’t grow the raspberries (but I’m moving in a few months and have already decided they’re one of the first things I want to tackle), but the rest of it!
I also used a strainer to get the juice from the raspberries and infused a chocolate ganache with it and made bonbons today. Sooo good.
That would be so cool/yummy to have a PB&J with homemade jam (or “preserves”).
Too bad she didn't grow her own on peanuts
I use to make triple decker PB&J after school back in the 80s and 90s. Just one of them was enough to satisfy pre-teen me. I liked experimenting with different jellies, jams, and marmalades.
I also liked experimenting with fruit. Slicing strawberries for the strawberry deluxe with creamy peanut butter. Or slicing apples thinly for the apple deluxe with crunchy peanut butter. For the apple deluxe I used apple butter. I even made the King sandwich with banana slices. Such happy memories.
Thank you for the episode, I almost forgotten all of this.
Apples and crunchy PB sounds soooo good
PB and bananas are actually better without the bread. As a kid, I invented what my dad named "dugout canoes" where you split a banana up the middle with your thumb, essentially peeling off two of the six sections, and spread peanut butter in the hollow, then put the split part back on top and eat it like a hot dog.
As an adult I occasionally still eat PB and banana, but I'm much lazier and just spread the PB on the banana without bothering to split it.
I need to try your strawberry and apple deluxes!!
@@gwennorthcutt421 first core the apple then slice like a tomato
it is! And no bread needed! @@juiceecherry
This by far is one of my favorite videos you have made. I grew up on PB&J and still have it at least once or twice a month. I am going to try and make the ones you made and try them for myself.
Toasted, crunchy PB, and raspberry preserves is my favorite and has been for 60 years 👍
“It’s just PB&J how interesting could it _possibly_ be?” *9 minutes later* “Sunnova Biscuit, that goober Kellogg is at it again!” *6 minutes later* “Max is decent people, you can tell from his choice in peanut butter” *60 seconds later* “Lazy boomer food, called it… hey when are we gonna talk about that third slice of bread… there we are.”
Max, you’ve always kinda reminded me of early Good Eats in a way, getting me to watch 20 minutes on PB&J is some Alton Brown level skill. Good on you.
Love old school Good Eats!
@@Labyrinth6000Me too!
Early Good Eats!!!!! You nailed it!
To paraphrase _Sharpe:_ Now _that's_ fanboying! In a good way. All those guys give me hungry tummy...
Creamy master race
If you don't know what to do with the rest of the crab apple jelly, it is amazing with pork roast.
Pulled pork and crabapple jelly sandwich.
@@lairdcummings9092 🤤
Or to glaze prok chops 👍
Or to glaze a ham (I also use peach or apricot jam!). Or a thin smear of crab apple jam on a ham sandwich! Apple is always good with pork.
Or just put it on on hot toast with lots of butter.
When I was a kid and you forgot your lunch you got donations from other kids lunches. It was great because so many kids donated something that you got a better lunch than you would normally have.
I always butter my bread before spreading PB & J. It just adds that little extra something.
This. This is the way.
When I was a kid in Australia peanut butter and honey was one of my fave sandwiches. Nice to know there's an element of ancient tradition in that combo
That combo sounds delicious
Nice to see someone else who's eaten Peanut Butter and Honey. Please forgive my lack of knowledge on Australian culture, but is it as uncommon there as it is in the American northeast? You and I are the only ones I've heard of that have eaten it.
Pb and H is my favorite. My Mom made what she called peanut butter honey also delicious. Equal parts of pb, honey and butter, real butter lol
I wonder if there's much of a difference between jam and jelly (being Australian and all) or just difference in names?
@@carriephilippi now I wish I had peanut butter so I can try it
When I was a child, my grandparents had a few crab apple trees on their property and my grandmother would make crab apple jelly with it. Until I was like at least 8 or 9, it was the only kind of jam or jelly that I would eat. She's much older now and doesn't do all the preserves and canning anymore and this video just reminded me of how much I miss that jelly.
Maybe you should give it a try and if it works out give some to her. I bet she'd really appreciate it.
We had one at our house and every year we made crabapple jelly. I have been looking for a crabapple tree to plant, the kind that produces the big crabapples, not just the ornamental kind.
Quick, ask her for her recipe, or ask her to teach you how to make it! Before she can't remember, or isn't around to teach you anymore. I really wish I had done that with my grandma!
@@e.urbach7780
YES! DIY!
Please, please, please ask your Grandma how it's done! Have her sit with you while you do it, you'll cherish the memories and it'll make her day.
the school lunch pb n j tasted so good bc you were upset you had no lunch and the lunch lady was nice to you. the secret ingredient was kindness.
I’ve been binge watching and while I love this channel, nothing has inspired me to immediately make anything until now. So made myself a PB&J and poured myself a big glass of milk. Yummy!
The biggest surprise I've had since living in Japan was the discovery that the Japanese do not know what pbj's are. I was explaining it to somebody the other day, and they just could not wrap their head around it! 😂 They kept thinking I was saying to have them on separate pieces of toast. Eventually I gave up and just made them one and it totally blew their mind!
Now, my husband and I make it a point to bring cut up little PBJs to the school kids every so often for them to tast. It is always a huge hit and lots it's of fun to watch them muse over the tinny sandwiches. We bring some toasted and some untoasted, because a lot of the Japanese people don't like things to be too sweet and will often prefer the toasted version.
So, just as you bring the peanut butter and jelly sides of your sandwich together, know that so too does PBJ bring people together.❤
Peanut butter on toast with a little honey is fantastic. Though I've never quite got the peanut butter and jam thing.
I'm surprised your Japanese friends were having difficulty comprehending PBJ, because of two things: salty-with-sweet is a very popular flavor combination in Japan, and soft white bread (Milk Bread) is popular for "Sando" I think theyshould try a PBJ KitKat version.
Family Mart sells peanut sandwiches and strawberry sandwiches, alas no PB&J 🥹
You’re surprised that a completely different culture doesn’t know of a predominantly American cuisine? Colour me shocked!
Peanut butter is actually pretty popular on Okinawa.
Introduced after the war.
In 2009 I was studying Arabic in Amman, Jordan. One day in class we each had to explain a common recipe from our country in Arabic. As an American, I chose the peanut butter and jelly sandwich, because it rules, is maybe actually our national dish of sorts, and it was easy in the moment. It was fun how people of different nationalities in my class reacted. I remember buying a jar of PB there just to have as a comfort food. Really put me at ease some days, even though I love Levantine cuisine.
The background music included while you are tasting the BP&Js is perfect-1950s home/kitchen feeling to it. This is one of the many many aspects of your podcasts that make them so delightful-the background music selected is always perfect for what is going on in the podcast (and just right volume, “supportive”, never overpowering).
Hmm yes, my favorite food, the BP&J, or the beanut putter and jelly
Oh, man. I love this channel. So informative and so fun. Thank you for providing media content that anyone can enjoy, regardless of where they might stand on issues that tend to divide us. We need more creators like you.
Also, I ❤ PB&J but I can’t tell you the last time I had one. It’s like candy for lunch, so as a responsible adult I’ve avoided indulging. But, for the sake of history, I now think it’s my responsibility to keep this recipe alive for our youngsters so maybe I will add it to our family’s lunch rotation from now on. 🤷♀️ Mmmm…honestly can’t wait.
Keep up the good work!
Making Peanut Butter from Peanuts on site sounds like the most Whole Foods things Whole Foods has done.
My local HEB does it too. Whole Foods has done it since I was a kid in the 80's at least. We used to shop at the original Whole Foods location.
Lots of organic/crunchy stores like that have nut butter grinding stations.
Also peanut butter’s super easy to make at home, all you need are peanuts (which you roast in your oven), a food processor, and salt (not strictly necessary but I highly recommend).
We had health food markets waaaaaaaay back that sold fresh ground peanut butter and sold it by the pound.
@@gingerman5123 ayyye H‑E‑B healthy living section is way cheaper then Whole Foods too
@@ThePhaeriephoxthe co-op i work at has both a peanut and almond butter grinding station, and you ever get a discount if you bring your own container
I also ran into the issue of a by fat clogged up coffee grinder/mill while trying to recreate "Erbswurst" (one of the oldest convenience foods from 1867 that was used in the great war).
Just let cheap rice run through your mill to clean it.
Warmth also supports the cleaning process.
Absolutely fascinating. This is my fourth video of yours I've watched over two days, from hot chocolate to tamales. I'm hooked on your channel.
I like how the historical part of your channel allows you to explore recipes that might otherwise be too simple for a video on their own
I remember the cold PB&J’s from field trips. It was this magic reaction to being in a hot bus, in an ice chest. Impossible to recreate on purpose.❤
Yesss I love when it’s almost soggy & cold with the bread & the jelly 😩
@@Sheismypluggg they sell uncrustables at Walmart in grape and strawberry
@@redditaddicts2858 Yeah their cool but nothing beats the home made ones
I remember when my aunt made us peanut butter sandwiches with her sandwich press. As a young kid, there was nothing tastier than crispy toasted white bread filled with a warm, runny peanut butter. We didn't have jam back then. I also remember watching cartoons with a bunch of PB&J scenes and wondering how good those would taste as i ate my peanut butter toast. Now I buy strawberry jam just for PB&J.
I've never met anyone else who also grew up on grilled peanut butter sandwiches (as we called them)! I grew up super poor and mostly relied on food pantry foods and government boxes, which did not often include jam/jelly/preserves. There usually was a jar of peanut butter and white bread, though. I sometimes even still make them when I'm feeling nostalgic and they're legit delicious. Something about hot melty peanut butter on crunchy bread hits just right.
Famtastic job. Informative, thorough, intriguing, very well done!
I love your channel. The history. The food. The wit and subtle humor. I just love your channel. Thank you.
Peanut marzipan, made with sugar rather than honey, is still rather popular in Mexico, to the point that Spanish style almond marzipan is considered an specialty in Central Mexico.
I was going to say that I am SO STUNNED that mazapan (peanut) is so old! Almond-honey marzipan is usually called turron (either duro for the hard or suave for the soft).
I thought all marzipan was made of peanuts all this time!
@@KT-Kaboom Turrón, usually although not necessarily, includes egg whites as a major ingredient. But the word Turrón can be used for many similar confectioneries.
@@AdryenneP No, there is the almond one, and also a pumpkin seed one in Southern Mexico and Central America and, it seems that you can use other seeds and nuts, but I have never try them.
@@AdryenneP I thought it was always almonds. I guess we both learned something. LOL
My late mother used to make peanut butter and grape jelly sandwiches and grill them like grilled cheese. Y'all MUST try this. The warm PB&J with buttered grilled bread is AMAZING. It's the best memory of my childhood.
I concur
Agreed! I first had it in a galley on a deep sea fishing trip that I was too small to fish. I went back and had a second.
I never heard of frying PBJ but now because I am already going to have a grilled cheese tmw I also want to try this.
That sounds good, could top with a little powdered sugar and would be bomb.
Your mom sounds amazing. Here is a video how to grill the pb and j: ua-cam.com/video/Z3hWGfKKPes/v-deo.html
My absolute all time favorite sandwich! When I was a kid my mother mixed the peanut butter and the jelly together (I don't know why) when she made my sandwiches. Yes, the mixture looks a bit strange but it tastes better that way. Max, I really enjoy your videos!
@TastingHistory I lived and worked for several years in numerous African countries in the early 2000s. Peanut sauce or groundnut sauce depending on what is available (yes, peanuts and groundnuts are not exactly the same thing) is a staple protein in multiple African countries. Either grounded groundnut or grounded peanut is turned into a savory sauce eaten with coarsely ground corn meal served as a savory porridge with steamed greens on the side. I came to love it and even now will not pass up the opportunity to eat it.
And thank you for this channel, combining my two favorite hobbies, cooking and history is utter brilliance.
Pb&j is extremely nostalgic for most people who grew up in Canada or the US. Cool to see the origins of the combo.
Very cool indeed 😊
Yep I ate it so much I hate it now but it still reminds me of better times
I'm touching almost half a century, and it's still my favorite sammich.
Is there anything more nostalgiac than a pb&j sandwich on a sunny afternoon, likely paired with a cold glass of milk to wash it down?
Hate it.. Hate it a lot.
My mom in the Fifties once made us a lunch menu for fun. (Maybe we had some little friends coming by.) "Smashed Goobers and Berries on a Raft" "Cow Juice" (peanut butter and jelly sandwiches.) I never forgot that, I laughed so much. At that time, the PBJ was only as old as the 70's are to us now. So for my Depression-era Mom, PBJ was probably a luxury item because their family ate a lot of dark bread.
I recently started making my own jam since I have a couple grapevines on the property. The amount of sugar the recipe required was surprising, nearly half of the total weight before I even started boiling it down. No wonder I have such a sweet tooth for PB&J.
Those school pb&j sandwiches on the hamburger rolls they used to give out were the best lol. When you were in "in school suspension", which i spent a long time in, you would get pb&j with a milk for lunch every day, no hot lunch for you. There was usually an extra one or two everyday and it was random who the 'teacher' who ran ISS would give it to. It was like hitting the lottery getting the extra one haha.
Peanut butter is indeed difficult to come by in Bangladesh. But we finally got a blender that was sufficient to grind the peanuts. If you toast the peanuts well until the oil is shining on the surface and then let them completely cool, they grind much more easily, like in about 6 minutes as opposed to 30 min. And we made jam from jam (a somewhat tart fruit) so that was fun.
Was it good?
you guys have sunflower butter there right?
Sounds delicious!
@@christisking777 The peanut butter was so good. I just added a little salt to it once it was nearly completely smooth and just finished blending it. The jam jam was delicious!
@@alexfrideres1198 No sunflower butter that I could find. That would have probably been delicious too, but while we could find sunflower oil, I didn’t find any sunflower seeds at all.
When I was a kid in 1978, my cousin Mario came to visit from Italy. He had been captured in WWII and was, "Imprisoned" here in the US. I put that word in quotes because he went to Palisades Amusement Park regularly with his fellow "prisoners". Anyway, we prepared lunch for a day at the beach at the Jersey shore when Mario bit into a PB&J and cried out in joy. He said he had been looking for this stuff for decades but didn't know what it was called. He was so happy. He went home with a case of peanut butter.
The Axis prisoners in the US had it good here.
@@kirbyculp3449 So good many of them didn’t want to go home when the war was over.
My mom used to pack me a PBJ every day for lunch. I used to love how the sandwich would age between its creation in the morning and lunch. It gave the components time to meld together, it was amazing. On a side note: I used to love elementary school parties when you would eat potato chips with the residue of sweet pastries still in your mouth, that crushed it.
My dad had to go to a specific store selling international products to find me peanut butter in Venezuela back in 2013, maybe there were more but not in my specific city at the outskirts of the capital. I was fixated from watching kids and cartoons on Disney eating peanut butter, and my dad loved to see me excited to it on a toast as it was the most exquisite thing ever (I wasn't a jelly fan but I used banana slices on top) I also convinced my mom to buy bacon for my dream American breakfast, we usually have ham but bacon is not traditional, she didn't know how it looked like but it was sold at normal grocey stores. I still enjoy my American breakfasts (:
Growing up here in Brazil in the 80's, Pullman was a synonym for sandwich bread where I lived, as it was the better known brand. Even today I write down "Pão Pullman" in the shopping list.
I was going to say the same thing. My Brazilian mom always talked fondly of Pullman pao de forma as picnic bread.
You know your brand is doing well when it becomes a synonym for that food.
Pullman loaves - large and rectangular take their name from Pullman train cars and to this day, this pan is called a Pullman pan.
I love knowing that. Thank you for sharing!
@@SRV2013 Yes, so he explained in the video. In detail.
I worked in a nursing home while I was in college and one of my favorite residents was the Peter Pan Peanut Butter girl back in, I wanna say, the 30s or maybe early 40s. She toured around dressed up at Peter Pan. She had photos and everything.
What an awesome story!!!!
this channel is like a youtube version of a public access show, love it
I like open face English muffins, toasted. Since you can toast them longer it gets hot enough to melt the peanut butter. Molten PB&J is the best ever! Also a toasted sub roll works too.
Important note: John Harvey Kellogg is not actually the guy behind modern cornflakes. He did make a bland, unsweetened corn flake (to kill libido), but it was his brother William who added sugar & created the Kellogg cereal company! :3
Smart man
As much as his philosophies make me cringe, the part about meat being an aphrodisiac is very well established, if not entirely factual: At least as far back as the Roman empire, rare red meat was the equivalent of Viagra.
"The Road to Wellville" was a funny movie about it. (Kind of)
@@ericwilliams1659 You beat me to it :) But it was a book as well, both the book and movie were loosely based on his life and the cereal mania, much like the internet mania and housing bubble in recent times, of that era.
John Harvey Kellogg did serve a cereal at his sanatorium. It was more of a granola and it turned to what we now call Grape Nuts
The reason why she says to eat it with tea is because of the time period. Milk was often thought of as only given to babies and many adults never drank it throughout history. It became widely popular for more American adults to drink milk, just a little while after this recipe was likely published. It's so fascinating to see this time period in American history because it shows how we got here. I'd recommend doing that full kellogg episode Max! For everyone reading this, I'd recommend a PBS special about the Poison Squad! Fantastic material 👏
Haha funny because I often do this.
As a tea drinker and only like milk in cereal, I'd drink filtered water mixed with fruit juice with PB&J.
Sadly, PB give me heartburn now so I haven't had the sandwich in years.😥
Tea and Coffee are excellent with PB and J. The Heat from the hot drink softens the PB so it doesn't stick in your mouth so much.
@@jasonslade6259 Omg yes! I do kinda love peanut butter toast with my coffee in the morning. Or to gild the lily, peanut butter banana toast with a honey drizzle. Something about the hot coffee just like...power washes the stuck pb and bread out of my mouth in an immensely satisfying way.
I rather enjoyed the dramatized stories in "The Foods That Built America" about Kellogg and his brother... How Post and eventually Grape Nuts got their starts and the "Cereal Wars"... while Kellogg's Sanitarium rose and then fell... NOT going to swoon about the honesty of the series, but it's worth looking at... if you have time... ;o)
My new favourite channel! Amazing work. Thank you. I am a huge fan of history and love cooking! My grandma always made peanut butter from scratch. She also would make tomato jam. It was my favourite jam ❤❤
If you fry the toast in butter like a grilled cheese, the peanut butter melts
Plus the butter goodness with the crunch
So good in my humble opinion
Also, Spongebob's Goofy Goober bit makes so much more sense now, now that we know what a Goober is lmao
When my family moved from the US to Greece, I was 11 and peanut butter was one of the things I missed. It was impossible to come by and even if you did, it was ridiculously expensive. And when I would talk about it as a flavor, I would be made fun of and told to be "less of an American"... Fast forward to the past few years: there are now Greek companies that make all types of nut butters and there is always peanut butter in my cupboard to be enjoyed with homemade jam ❤️
Common American cultural W
I bet it tastes so delicious with homemade jam 😊
@@NickCorruption Literally.
Other cultures make fun of American culture, ...until they assimilate it to their own...
Completely Understand. I believe their PB is not as sweet more salty. A Greek I talked to on Google couldn't believe we in USA mix PB salty his words with Jelly sweet. I really blew his mind with choc Carmel salted candy. I haven't been given the opportunity to eat bacon covered iced bakery .. but it sounds so good.
@@badreality2 its cool to hate americans but they love to emulate and enjoy our music, fashion, movies etc. not to mention 90 percent of the world wants to come here
I love the fact how neatly the ad segment is integrated in your show. Not only does it support character, bot no! We also learned what a (goofy) goober is!
I knew about Goobers as a kid
As a kid my mom told me and my little brother that my uncle her little brother invented the peanut butter and jelly sandwich in the late 50’s we loved that sandwich so much we looked at him like he won master chef or something lol
I ordered a Pullman loaf pan as soon as I got done watching this video! And your book! Game changer!
Fun fact I learned about Pullman train cars: Pullman was an early adopter of a new type of train wheel that greatly improved comfort - paper. Richard Allen invented a laminated paper core with iron hub and tire train wheel that didn't catch on until Pullman bought them and advertised it about his train cars. The wheels became super popular in passenger cars until 1915, when they were banned, because train carriages got much heavier, faster, and the technology of suspension and solid wheels improved, causing the paper wheels to fail quickly.
Looks like it was worth it to see if the comment I was about to make already existed, though only once, funnily enough.
My fiancé is of Incan/Quechuan descent and a first generation American. He’s also quite fond of peanut butter. Neither one of us knew that peanuts and peanut butter actually came from the Andes, (I’d always been told peanuts came from Africa and hadn’t realized that they were transplants) but both of us were delighted with the new knowledge. I guess that my fiancé can claim that peanut butter is part of his cultural heritage twice over now. 😂
Also, apricot jam is the superior jam for PB&J and I will die on that hill.
stuck on _transplants_ because they're a plant
I concur on the apricot! (Blueberry is also nice)
I agree with the apricot jam, though I also love peach or pineapple preserves as well. My mom got me hooked on sour cherry preserves...I do love them as well. For me, the era of grape jelly ended for me when I left 4th grade.
I love apricot for peanut butter sandwiches. I usually prefer seedless raspberry or blackberry. Peach or cherry preserves are nice too. And I discovered that lingonberry jam is terrific on a PB&J! I’ve never tried pineapple. Sounds weird, but … maybe? Seems like texture that might not appeal to me.
Commercial grape jelly is pretty blah, but I once made homemade Concord grape jelly, and that was FANTASTIC.
Honestly, I can’t think of very many jams or jellies I might NOT like in a PB&J. I don’t think I’d use a mint jelly though! It does occur to me that some folks - probably not me, as I am a spice wimp! - might actually enjoy something like a jalapeño jam, though. I could see a bit of heat working well with the peanut butter.
I do prefer crunchy peanut butter, but seedless jam. Which come to think of it, is a bit odd, but there we are! 😂
Now I’m hungry for a PB&J! 😂
@bug marmalade I used to make a yellow plum jam from those little yellow “cherry plums”. That was FABULOUS!
Since watching this months and months ago, This has become a staple recipe in my house; I make it every week for the kids lunches, and I keep my loaf in the Pullman loaf with the lid and only open when I’m ready to cut pieces off.at the end of the week I make either French toast or bread pudding with the leftovers (usually aren’t very much leftovers to be honest) and the cycle starts again in Sunday.
Ah, sweet treats! Simple, cheering comforts are always welcome. Perhaps I should make crab apple jelly - I recall (happily) a picnic-friendly bridge where, when it's the season, there'll be plenty of crab apples to gather.
As a Filipino, I was already a(n) older teen/young adult when I actually tried putting peanut butter and jelly/jam together in a sandwich. As a child, I took them separately though I was already aware of PB&J from cartoons. Besides, we rarely had peanut butter and jam in the house together; it tended to be one or the other. Then, one day I actually tried it, and...I couldn't believe I waited so long to do it. LOL My go-to "jelly" is strawberry preserves.
Very excellent choice, sir.
The combination with strawberry is my fav aswell.
Pullman loaf is named after the baking mold that was designed specifically for use in restricted space train kitchens aboard the luxurious Pullman carriages. The Pullman tin is distinct in its trapezoidal shape AND in that it is designed with a sliding lid on it (again, for safety and quality aboard a moving train).
Love how your audio engineers really highlighted your chewing I think it actually works for what you’re doing
Pb&J buttered and fried like a grilled cheese is so good
My mom used to make pb&j rolls where the bread is rolled flat, put pb&j on, roll it up and slice into bitesized chunks. So yummy
I just want to thank you so much for having high-quality captions on every video. I and many others appreciate it so much.
Protip: put your peanut butter that separates into the fridge after you stir it. It'll stay homogeneous longer, particularly in the summer.
If you want to have a truly transcendent experience: Chocolate hazelnut spread, peanut butter, and a tart jelly of your choice. Large glass of milk or milk-analogue required.
Also if it's extremely separated when you buy it if you store it upside down before you open it it makes it easier to mix
@@BexadrineD Even better, storing it upside down between uses will handle a good chunk of the mixing for you, since all the solids fall into the oil when you flip it over. I only occasionally feel the need to manually mix my peanut butter thanks to that trick.
I'm a savage and just drain the oil out when it separates. It makes my PB nice and THICC
@@rashkavar I lay my PB and almond butter on their sides and rotate the jars whenever I open the pantry. It's admittedly a bit of a pain but it stays mixed and I like my PB&J sandwiches with the natural stuff.
It's been days but I gotta just say it's so nice to be able to participate in a comment section without some bitter person picking a fight in it. This channel is a valuable bright spot
Thanks Max for the WW2 soldier connection of PB&J. I feel like there's a stigma for adults to make and enjoy PB&J because it's a "kids food". Now I can feel better when I'm out on a long hike eating like a soldier. I'm also a toasted soughdough fan, ideally with homemade apricot or strawberry jam, that makes a big difference in sweetness.
My dad was a WW2 Navy vet. He used to always say they survived on coffee, cigarettes and PB&J. They would be at general quarters for hours on their guns and that was almost always what was brought out to them on watch. It was always one of his favorites. After seeing this, I kind of understand why grape jelly was a standard in my house as a kid, along with the blackberry jam we made ourselves.
One of the current MREs (packaged soldier meals) contains the makings of a PB&J. Most guys just eat the bread and save the PB & J packets for a convenient snack
People who said it’s kids food should be ignored.
I'm genuinely surprised that PB&J would have a stigma to it; I grew up eating them and my parents would make one for themselves now and again as a snack. I still find them to be a great meal when served with a glass of milk.
My wife is 50, and eats a PB&J at least once a week. It's just a simple food. There is no age limit on food. Except baby food...
My family made their own strawberry jam and plum jelly - both made VERY sweet. I was always a Skippy creamy guy, no chunky for me. The final component had to be white Wonder bread in the thin sandwich style. Super soft for maximum squish.
I was doing an archaeology field school and we ate PB & J's five days a week for six weeks. Its been a year and I have only now become able to consider eating a PB & J. Your video was a nice way to get back into that idea!
As someone who makes his own crabapple jelly: SO MUCH SUGAR. Imagine a lot of sugar, AND ADD MORE.
Also a crabapple jelly maker and can confirm. ALL.THE.SUGAR! But at least we don't need added pectin or lemon juice to make it set. 😅
yuck a duck!
I use a 16th century English method for making jam (jelly). It uses an equal weight of sugar to fruit.
@@reneegriffin8904 Yeah when he said the jelly contained fruit, jelly "and a little bit of pectin" I wondered if it really contained crabapples!
Hehe, my mom used to make that
Here in Mexico peanut butter is kind of expensive, and peanut butter and jelly sandwiches aren't very popular, but in my family we buy peanut butter and strawberry jam as a treat a couple of times a year. My favorite combination is peanut butter and strawberry jam in a bolillo. A bolillo is pretty much the default Mexican white bread.
In South Texas we eat the combo on flour tortillas!
Over here in Germany i have to cross over to the Netherlands to get good and cheap(er) peanut butter, but that only pays off when i want to get a crapton of other stuff from our neighbors that is either more expensive or unobtainable over here. Mostly stuff for the deep-fryer... 😅
Ohhh I LOVE bolillo, its taste is definitely different from most White Breads in the U.S. I will have to try that next time I am down there. I do the same but use Potato Bread here in the states!
Strawberry with peanut butter just tastes wrong to me. It is supposed to be grape jelly or it is wrong. Strawberry jelly is good on toast, but not on a PB&J.
I just buy peanuts and make my own peanut butter, because yeah, in Ecuador it's expensive too. My mom lived in the states when she was a teenager and she introduced me to the pb&j when I was a kid, love the stuff.
Just now saw this and want to say, another great and informative video! I especially enjoyed a previous video you did on JFK's last meal! Great work. man!
After watching the video, I was inspired to try making the Pullman Loaf. I bought the pan from Amazon, followed Max's directions exactly, and the loaf was...BEAUTIFUL!
There will be many more to come in the future, no more store bought sandwich bread for me .
Thanks Max.
Is been 3 week u make bread. You but yet?
@@FriskyPoliceman ?
@@dianem7563 haha what that guy said confused me too, but, after running it through my linguistic analysis machine, i think he's asking whether after three weeks of baking that first loaf, have you resorted to buying sandwich bread at the store
Homemade bread is the healthiest option there is because it has no artificial preservatives. But how long does homemade bread last?
@@vitorpereira9515 Depends on how you store it. At room temperature, about 3 days. I keep it in the fridge in a thick freezer-style zip-lock, and it'll last a week. Assuming I don't eat it all...
Incan peanut honey marzipan?
Oh you GOT to make this one day, PLEASE!
I’ve been watching for a few years now I believe and I plan to build my own home within the next 1-2 years. I have been waiting since the time I started watching to have my own kitchen so I can try some of these recipes! (I’ve been living in a small condo with a tiny stove top and no oven) that’s why I haven’t tried them yet. But your cookbook will be among the first that I buy for my new future home!
Your video about the iconic American PB&J sandwich was really interesting. In the late '60's my family lived in Germany and the American foods we could get were old, stale and government issued. Sometimes, we could get Welch's jelly but, American commercial peanut butter was never available. The military sold large cans of truly disgusting "peanut butter" that had to be stirred every time and it tasted like cardboard. The bread was "aged" for a day before it could be sent out so, it was always "firm". When we returned to the US, mother tried to make us PB&J sandwichs and tore up the bread; but at least, the spreads were edible. Thanks for your videos. Truly enjoy them.
I really like blackberry jam and occasionally blueberry. A well made PB&J with milk is just amazing.
Crabapple used to be one of the most common jelly flavors when I was a kid, longer ago than I like to think. So many foods and flavors go in and out of fashion. Blackberry jam with PB sounds fantastic though!
If you've never tried St. Dalfour fruit spread, you must! Wild Blueberry is the best flavor.
If you like blackberry give marionberry a try
Natural peanut butter, strawberry preserves, banana slices and Fluff.
Pure heaven
@@kurtbarlow9402
I'm going to try that.
I JUST got a bread maker this past weekend and one of the first thoughts I had was "holy crap, I can make pb&j sandwiches entirely from scratch now." So I guess I better make a Pullman loaf asap 😂
LOL, I miss the cold, smushed cafeteria pb&j so much as well. Last time I made one I put it in a ziplock bag and in the fridge for an hour before eating it 😂😂
I am always so amazed at how many different pokemon plushies you have!!
It makes me unreasonably happy that he included the history of sliced bread
The mention of Welsh rarebit makes me want an episode on it. It'd feature an appearance by the grandfather of animation, Windsor McKay!
Mom always made its canned tomato soup variant, Pink Bunny. Often with a couple hot dogs sliced up in it, over saltine crackers. Trick was, to let the crisp crackers soften up in the hot soup mixture where you could readily cut them with your fork.
peanut butter is a food group onto itself
It is the beginning of 2024 and my friend sends this to me before I go to sleep. I started to crave the PB&J so I decided to make one. I grab my 5LB of Skippy peanut butter, jam from the fridge, and the bread I start making the sandwich as I take the first bite I am thrown back in to the time I had one for the first time in middle school and the last time I had one in high school that my mom made and oh how time flies when you grow up. Making a PB&J is still one of my favorite sandwiches