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#11 | |
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Certified Executive Chef
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Ahh, so the oils come out of it in the grinding process and makes it spreadable. I may have to go back up to Whole Foods and check it out, sounds good.
Thanks!
__________________
Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
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#12 | |
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Executive Chef
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Give it a try. I love the stuff because it's just peanuts. It's a little drier than in the jar because there is no added oil, but if you slather it on warm waffles, or French Toast it melts beautifully. Now I gotta go make waffles.
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#13 | |
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Senior Cook
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I made peanut butter in the food processor once. I used butter as my added oil. It made excellent peanut butter.
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#14 | |
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Sous Chef
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I'll be putting it in my small food processor and will be just adding some butter or oil as Russell has. I bought normal organic peanuts and will crack the shells myself.
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#15 | |
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Assistant Cook
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My educated guess:
keep it refrigerated, and make sure you throw it away once the ingredients start to separate to basics. |
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