Kind of pointless without jelly slices.

What creeped me out was their suggested use on hotdogs:

http://www.pbslices.com/index.html

What next? Mayo slices? Don't say that it can't be done. If we can pretend to put a man on the moon, then mayo slices are possibly in this century.

What the heck. In another departure from topic but not wanting to look for the appropriate posting, I have to tell you that on Saturday, I had my first Faidley's crabcake. It looked beautiful and was seasoned nicely. There were giant lumps of crab but they were held together by far to much filler. I was terribly disappointed. All of that being said, they made a fine accompaniment to two chili dogs from the Konstant stand. Yes, we were on a binge. Husband had fried oysters from Faidleys. He pronounced them, 'just okay.' Later that afternoon we enjoyed fish and chips from the British Fish and Chips place in Rehoboth. They should just sell the recipe for that breading and they would get rich. Enough of food. No more eating for us until next week!

Can you make grilled peanut butter sandwiches with them?

They suggest such a thing. What is it?

I like that one of their suggested recipes is a PB Slice milkshake, where you take this creepy convenience and put it in a blender. Is there anything more PITA than cleaning up a blender coated with peanut butter? They don't publish the nigredients. I'll bet they are scary.

GAAAACK!

isn't it more work to open that (sure to be) sticky package and get your pb slice out than to dip a knife into a a jar of nice warm spreadable pb?

Lissa - my guess is that stuff would be oozing out of the inside of your grilled sandwich and covering whatever pan or sandwich making device you are using with a thick coat of yukky melted (and burnt) pb!

I don't think the texture would be sticky. It probably would resemble the wrapped slices of cheese. When you try and tear the cheese it just stretches. PB would pull like toffee.

I can vouch that it's perfectly possible to make a grilled PB&J using just plain ole jarred PB, not slices. They're messy, but all hot and melty and oozy and delicious. Mmmm - that may have to be dinner tonight!

I'm thinking that I don't want to think about this. It sounds like the worst excuse ever to add more sugar to a product that doesn't need it in the first place.

Although, come Easter, I suppose you could cut some of these up thin, and weave little bird's nest out of them. Put chocolate eggs in the nests, you'd have deconstructed peanut butter cups.

Owl,
I think you've nailed it, they need jelly slices too.

All that aside, as a peanut butter lover, I'll pass on these slices. Like the cheese, is it "pasteurized processed peanut food"?

umm, Gack.

maybe they use some kind of space-age polymer (plastic) to get peanut butter to stay sliced.

Lissa was worried about sugar, I am worried about trans-fats. Something has to be in there to keep that consistency at room temperature. Cruising through their website, I didn't notice anything about them, and this at a time when anyone who is trans-fat free is broadcasting the fact pretty loudly.

My current favorite PB is Crazy Richards (ingredients: Peanuts). I can't ever leave well enough alone, however, so I let it sit out at room temperature and then add a tablespoon or so of Maple sugar and stir it in. Thereafter it lives in the fridge. Our favorite PB service: on a spoon.

The only silver lining I can see here is that it might help someone with severe arthritis manage a PB&J sandwich.

space-age polymer

Ummm, yum!!!!

I'm waiting for OMG to post the scary ingredient list for this one.

MD Canon, I've never thought of adding maple syrup to plain, regular peanut butter, but I can see where that would be very tasty. I think I'm going to have to look in to that.

Dahlink, I think you are right about the only good use for these.

Hmm...comment rejected because I make too many comments?

Ingredients appear to be secret.

Lissa ... the Crazy Richard PB is pretty runny, so I don't use maple syrup, but granulated maple sugar. One of the vendors at the Tuesday afternoon Kennilworth Mall farmers market sells little bags of it, though I have also seen Maple Grove Farms granulated maple sugar at a couple of supermarkets. I have heard that several of the vendors there will be there tomorrow and then be done for the season.

Second favorite PB service: on a Ritz cracker with a dab of port wine jelly.

The P.B. Slices website discloses nutrition info, but not ingredients (and the great blogosphere out there is wondering about the ingredients). I decided to compare the nutrition info with that on a bottle of Giant All Natural Creamy Peanut Butter that I have at home. After adjusting for portion sizes, the PB Slices has the same total fat as the Giant (14 grams), but 43% more saturated fat (2.5 grams versus 1.75 grams) and 243% more sugars (3 grams versus 0.875 gram). The Giant has 23% more total carbohydrates (6.125 grams versus 5 grams), 163% more fiber (2.625 grams versus 1 gram), and 17% more protein (7 grams versus 6 grams). Other values were roughly equal (plus or minus 10%).

Yes, I've seen granulated maple sugar. Still sounds good. We used to make something called Pooh butter with peanut butter and honey in Girl Scouts, I'd think maple syrup would be better, even if it is a tad runny.

Would probably confuse my cat Kaudha even more than regular peanut butter, though. She loves the taste, hates the way it glues her mouth shut. Poor dear.

MD Canon, Crazy Richard's has been my favorite for several years now. It was hard finding a peanut butter without both sugar and salt. I get the chunky for spoon eating and the smooth for sandwiches. I turn the jars every few days to keep the oil from completely separating

On the topic of peanut butter - the real kind, not slices - I am hoping someone will open a PB Loco franchise in Baltimore one day soon. Maybe up in East Baltimore/JHU development area - there seems to be a lot of open first floor space in some of those new buildings?

I just saw an episode of Unwrapped last night that was all about peanut butter and featured a PB Loco.

It looked interesting, but I'm not sure I'd go back much after the novelty wore off.

I make a peanut butter sauce for cold noodles. I mentally appropriated it from Tony's Cheng's a long time ago and probably changed most of the ingredients over time. It's a nice appetizer or snack. First you need cold cooked pasta. Spaghetti or linguine are good.

To make sauce:
peanut butter
unrefined raw sesame oil
seasoned rice vingegar
cayenne pepper
white pepper
white sesame seeds
grated fresh ginger

Start with the peanut butter and stir in oil and vinegar until you get the right consistency. Add other ingredients and stir. Mix with pasta. Top with cut chives or super-thinly cut scallion tops after plating. Fresh cilantro would probably be really good too.

Exact proportions are unknown and vary from time to time. Just taste it. Mmmm.

Rosebud,
I'm going to give Crazy Richard's another try. The first time I did, I was going from Jif to that and the difference was too much for me. Since I've been eating the Smart Balance stuff, perhaps I'm ready to try the CR.

Lissa ... your recollection of "Pooh balls" (and I'll just hurray past that name!) made me remember a favorite desert from Sugartown Elementary School. I think we called them "honey balls," and after much experimentation we figured out that they were made of honey, peanut butter and powdered milk. I would often buy lunch on the days they were on the menu even if the entree wasn't a favorite.

In sixth grade, one of the perks of being a hall safety (besides the fetching white belt and the AAA badge) was being dismissed five minutes early and dashing down to the cafeteria to see if there were any leftovers. Somehow there always were, but we had to wolf them down there, not in the halls at our posts. Given the ingredient list and the fact that they had been sitting out for an additional three hours it was sometimes challenging.

Oh YICK! I love peanut butter, but I'll be damned if I'll go anywhere near a peanut butter frickin' SLICE! By the way, peanut butter and bacon on still-warm toast is a GREAT sandwich!

OMG, I add a little finely diced carrot, celery and cucumber, and sometimes very thinly sliced scallion, to my peanut noodles for a little texture. Mmmm, tasty.

Dottie and Owl, I make a similar recipe - a combo of both of yours but instead of cayenne I use hot oil and or Thai chili sauce - it adds a drop of flavor and a bit of heat as well. I've also put chicken in it and served it as an entree, with the veggies chopped and served on the side and chinese noodle thingys for toppings. Peanut butter is definitely the star of the whole show though.

MD Canon, my Safety belt was orange. Then again, I was an outdoor Safety. Indoors was for the girls.

One of my favorite breakfasts is a french roll, sliced in half, the bottom spread with peanut butter and the top with butter, crispy bacon in the middle, as much as it will hold, all put together and microwaved, top side down, for 10 - 15 seconds. Warm gooey goodness with the 'snap' of bacon all through. Even my letter to post this says mmm.

One of my favorite breakfasts is a french roll, sliced in half, the bottom spread with peanut butter and the top with butter, crispy bacon in the middle, as much as it will hold, all put together and microwaved, top side down, for 10 - 15 seconds. Warm gooey goodness with the 'snap' of bacon all through. Even my letter to post this says mmm.

We had white cloth Safety belts at first, but then went to the orange nylon ones.

My post was to stand outside the Royal Farms store on Harford near Echodale.

Yup Joyce and Dottie, the peanut sauce recipe is a very loose guide. Carrots and cukes would be great to lighten it a bit. Chicken too. I sometimes make it out of desperation, when the larder is bare. I just had a crazy idea: what if you put in a little sour cream or yogurt? Maybe too crazy. Will repiort back