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001 – Peanutbutter

Oh boy, time to check the emails! Oh, here's a good one! Maybe the most important thing a young person could ask! xxxKitsunexxx writes: I really need advice on how to make the perfect PB&J sandwich. You've come to the right place. You may not know this, but back in the day I went to culinary school! Dadvice episode 1: Peanut Butter A sandwich is a deeply personal experience. There's no universal perfect recipe, no shortcut to finding what makes perfection for you Don't be afraid to experiment! We all go through this journey, and for some it may take longer than for others. Just remember that no one knows your likes and dislikes better than you do. Maybe your sandwich doesn't even have peanutbutter - that's okay! If it feels like you'll never figure out the perfect PB&J, hang in there. Someday you'll just... know. Heck, I'm not sure I've got it all figured out yet, and I'm much older than most of you! Wherever your sandwich journey takes you, this is a good place to start. First, the bread. I like a bread that matches my personality - plain, white wheat. I’ve dabbled in wholegrain, rye, sourdough. They’re too complex. For this, the bread can’t be too loud. Lightly toast it, just to give the surface a fighting chance. A gentle golden will do.  Then, the peanut butter. You have a very important decision to make: smooth or crunchy. This is, again, a personal decision. Maybe consider the jelly or jam you’re planning on using. If it’s smooth, a crunchy peanut butter can compliment it. If it has pits or bits of fruit, maybe go with a smoother option.  Spread it evenly on your toast. Not too much, not too little. In Sweden, we call this magical amount “lagom”.  Before we move on to the jam, let’s take a moment to consider the salt. I typically use organic, unsalted peanut butter.  This gives me the option to sprinkle a little pinch of salt on top - any salt will do, but sea salt gives you that little crunchy pop of ocean.  Finally, jelly. In Sweden, the jelly culture is completely different to the US. We typically do jams of varying kinds. I’ve chosen a raspberry jam. Not too sweet. It has a tartness that cuts the fattiness of the peanutbutter. Brush it on like Bob Ross on a mountainside. It doesn’t have to be even. Let it gather in the peanut butter crags.  Another slice of lightly toasted bread on top, and our work is complete. I hope this was helpful! Do you have any peanut butter secrets, or even questions unrelated to sandwiches? Ask them below and I’ll answer them in an upcoming episode!  Until then: happy sandwiching. I love you, kiddo.