>Do fairly well for myself
>Been to numerous 4 and 5 star restaurants in my time
>Have had some of the best steak, chicken, fish, pasta, etc.in the world
>Still, nothing quite satisfies like a pb&j sandwich
How can something so simple and cheap be so wonderful?
PB&Js are good. I like them as well, despite being non-American.
However, what I've always wondered: Why do Americans stick to garbage-tier untoasted white bread? And why does the jam have to be the cheapest kind - the kinda wobbly stuff thats gelatinously chunky? What's wrong with using good toasted bread, a decent brand of jam and peanut butter?
Eh depends on where you go really. Yeah, the things you mentioned are probably the majority, but I live in the Midwest and there are Amish places all around that have fucking GOAT bread and jam and such.
As for toasting, maybe nobody wants to wait for it?
>why do most people not use the most expensive ingredients?
to make you mad
toasting is really only good if you eat it right away. a lot of pbjs are taken to school or work and eaten hours later.
It's really quite simple.
Restaurants only make shit.
They only make shit because 99.9999% of them are motivated only by profit, and 99.99999% of their customers simply don't know any better.
The other .0001% of restaurants have no competition to speak of, and so even slightly less shitty shit gets lauded as "the best in the world".
Learn to cook for yourself and, if you have even a modicum of insight, you'll eat better than you could on an infinite budget.
I think you're lying
Regardless, I've just never found milk to be refreshing, I'd usually go with water or seltzer if I need to wash down something
Befuddles me in the same way that someone says they like to refresh with a beer after a hot summer day
Must be more comforting than actually hydrating
You guys ever just toast the insides of your sandwich? It's all soft at first like you'd expect, and then suddenly crunchy in the middle. It's great.
I don't see how that's better. It would be all brittle on the outside and you get crumbs all over when you bite it. Toasted sandwiches are the worst. Unless you butter them maybe, like grilled sandwiches, but then you get buttery hands. Not worth it. My way is the optimal way to add a slightl crunch to a soft sandwich.
Untoasted white bread with smooth or chunky peanut butter and grape or strawberry jelly is the classic, just like pepperoni pizza is classic.
But that's hardly the only way to eat them. I usually get some half-decent wheat bread with flax or seeds or something, toast it, and eat it with creamy JIF peanut butter and stuff like blackberry jam, or lately, persimmon preserves.
Sometimes you can appreciate other people's tasted without sharing them. In this case, I can't imagine how something as thick and fatty as milk could be refreshing without being diluted with ice.
>Why do Americans use white bread
Because the fluffy soft white bread is one of the best parts
>Why do Americans use jelly
Again, texture, the smooth texture is superior to Jam
A lot of people in America do toast PB and Js, though, where do you think it came from anon
Cooking the sandwich enough for the outside to be crispy and not corroded by just grabbing it is easily done, burning something can be pretty undesirable straight off the bat.
You do have a point about the buttery hands part, except technically soft bread is more permeable and probably more brittle depending on the amount and range of spreads being used. You may as well have a toast sandwich.
Do u use wet on it 4 the bread? Is u make it wet on it 2 make it soft and tasted on it with wet? Dokus say use wet 2 not have it dryed no more. Dokus use wet on sanwich as a kitchen's manager. We make all food has wet on it jus like an customer likes it.
We use these tip at maximum spendout hunger zone food kitchen.
>Hurr you're doing everything wrong
>Hurr taste is not subjective there is only one right way
>Food that was invented out of necessity by poor people should not be made of cheap ingredients
What? This is just like those people advocating for sausages to be made from good cuts of meat and not offal.