Jerry Avins wrote:
Ray wrote:
Larry Sheldon <lfsheldon at (no spam) gmail.com> wrote:

As I say, I don't think it is refrigerated.

My grocery store keeps the lard (Morrell brand, I think)
refrigerated, but I don't know whether that's required.

Morrell is the stuff in my Stop%Shop, it has hydrogenated lard and
other additives.

"Hydrogenated" doesn't bother me because Im think is just means
"hydrogen added" (with a little heat I assume) to make fats that are
liquid at room temperature solidify.

The other stuff----not so sure.

Ray wrote:
Jerry Avins <jya at (no spam) ieee.org> wrote:

Larry Sheldon wrote:

"Hydrogenated" doesn't bother me because Im think is just means
"hydrogen added" (with a little heat I assume) to make fats that
are liquid at room temperature solidify.

That produces the dreaded trans fats.

Unless it's fully hydrogenated, in which case it's saturated (if my
brain hasn't completely atrophied since Organic Chem, that's what
saturated means) but doesn't contain trans fats.

When I bought some really cheap peanut butter[1] for making suet it
had a rather waxy appearance, unlike any PB I'd seen before. The
label listed "fully hydrogenated" vegetable oil, which I assume was
the reason for the waxiness.

[1] "Valu Time" brand, about half the price of the real stuff
Please be patient because the old fart (me) has a story to tell.
Way back there was a parent's evening at a school that one of my
kids attended. The parents were separated into small groups, each
with a table, a blender, a bag of salted in the shell peanuts, and
a bottle of vegetable oil. We were instructed to make peanut butter.
Huh?
Somewhat intuitive; shell the peanuts, add the oil, put the blender
on high speed, and voila! Peanut butter! And it was good.
I haven't tried this since, but I often wonder what other oils
would work ... peanut, canola, olive?

Dick in MN

As far as I know, the only oil is from the peanuts themselves. I get
most of my peanut butter fresh ground at Whole Earth, so I know that has
nothing added. Crazy Richard tasted a smidgen better, but the oil has
separated out on the store shelf. I keep peanut butter in the frige to
avoid separation.

Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I get
most of my peanut butter fresh ground at Whole Earth, so I know that
has nothing added. Crazy Richard tasted a smidgen better, but the oil
has separated out on the store shelf. I keep peanut butter in the
frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the same
grinder we used for minced meat pie filling (and farther back in the
memory darkness, hamburger and sausage). Clamped on a table edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water

Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I get
most of my peanut butter fresh ground at Whole Earth, so I know that
has nothing added. Crazy Richard tasted a smidgen better, but the oil
has separated out on the store shelf. I keep peanut butter in the
frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the same
grinder we used for minced meat pie filling (and farther back in the
memory darkness, hamburger and sausage). Clamped on a table edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum Pudding.

Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I get
most of my peanut butter fresh ground at Whole Earth, so I know that
has nothing added. Crazy Richard tasted a smidgen better, but the
oil has separated out on the store shelf. I keep peanut butter in
the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the same
grinder we used for minced meat pie filling (and farther back in the
memory darkness, hamburger and sausage). Clamped on a table edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum Pudding.

I still have one jar from the last batch my parents made--a very long
time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my family
like it, so I probably won't ever do it. Another art adying.

Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I get
most of my peanut butter fresh ground at Whole Earth, so I know that
has nothing added. Crazy Richard tasted a smidgen better, but the
oil has separated out on the store shelf. I keep peanut butter in
the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the same
grinder we used for minced meat pie filling (and farther back in the
memory darkness, hamburger and sausage). Clamped on a table edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum Pudding.

I still have one jar from the last batch my parents made--a very long
time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my family
like it, so I probably won't ever do it. Another art adying.


I know the feeling, my children all grown do not like it either but, my

Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I
get most of my peanut butter fresh ground at Whole Earth, so I know
that has nothing added. Crazy Richard tasted a smidgen better, but
the oil has separated out on the store shelf. I keep peanut butter
in the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the
same grinder we used for minced meat pie filling (and farther back
in the memory darkness, hamburger and sausage). Clamped on a table
edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum Pudding.

I still have one jar from the last batch my parents made--a very long
time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my
family like it, so I probably won't ever do it. Another art adying.

I just realized that we have come full circle, since suet was an
important ingredient in the minced meat for pies.

Real suet--from the Kidneys. Not cheap beef fat.

Larry Sheldon wrote:
Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I
get most of my peanut butter fresh ground at Whole Earth, so I
know that has nothing added. Crazy Richard tasted a smidgen
better, but the oil has separated out on the store shelf. I keep
peanut butter in the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the
same grinder we used for minced meat pie filling (and farther back
in the memory darkness, hamburger and sausage). Clamped on a table
edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum Pudding.

I still have one jar from the last batch my parents made--a very long
time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my
family like it, so I probably won't ever do it. Another art adying.

I just realized that we have come full circle, since suet was an
important ingredient in the minced meat for pies.

Real suet--from the Kidneys. Not cheap beef fat.

Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I
get most of my peanut butter fresh ground at Whole Earth, so I know
that has nothing added. Crazy Richard tasted a smidgen better, but
the oil has separated out on the store shelf. I keep peanut butter
in the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the
same grinder we used for minced meat pie filling (and farther back
in the memory darkness, hamburger and sausage). Clamped on a table
edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum Pudding.

I still have one jar from the last batch my parents made--a very long
time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my
family like it, so I probably won't ever do it. Another art adying.


I know the feeling, my children all grown do not like it either but, my
spouse and I love it.

Rick wrote:
Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I
get most of my peanut butter fresh ground at Whole Earth, so I
know that has nothing added. Crazy Richard tasted a smidgen
better, but the oil has separated out on the store shelf. I keep
peanut butter in the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the
same grinder we used for minced meat pie filling (and farther back
in the memory darkness, hamburger and sausage). Clamped on a table
edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum Pudding.

I still have one jar from the last batch my parents made--a very long
time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my
family like it, so I probably won't ever do it. Another art adying.


I know the feeling, my children all grown do not like it either but,
my spouse and I love it.

I wonder if there is another on the planet that likes old fashioned
fruit cake.

Soaked in brandy for a while.

Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I
get most of my peanut butter fresh ground at Whole Earth, so I
know that has nothing added. Crazy Richard tasted a smidgen
better, but the oil has separated out on the store shelf. I keep
peanut butter in the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the
same grinder we used for minced meat pie filling (and farther back
in the memory darkness, hamburger and sausage). Clamped on a
table edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum
Pudding.

I still have one jar from the last batch my parents made--a very
long time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my
family like it, so I probably won't ever do it. Another art adying.


I know the feeling, my children all grown do not like it either but,
my spouse and I love it.

I wonder if there is another on the planet that likes old fashioned
fruit cake.

Soaked in brandy for a while.

I prefer rum baba. (Baba au rhum.)

Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Rick wrote:
Larry Sheldon wrote:
Jerry Avins wrote:

As far as I know, the only oil is from the peanuts themselves. I
get most of my peanut butter fresh ground at Whole Earth, so I
know that has nothing added. Crazy Richard tasted a smidgen
better, but the oil has separated out on the store shelf. I keep
peanut butter in the frige to avoid separation.

That is what I thought I remembered--just grind peanuts with the
same grinder we used for minced meat pie filling (and farther back
in the memory darkness, hamburger and sausage). Clamped on a
table edge.

Later years, Dad burned up a couple of blenders making peanut butter.
mincemeat pie-- you are making my mouth water
I make mincemeat every year it ranks right up there with Plum
Pudding.

I still have one jar from the last batch my parents made--a very
long time ago.

Minced [chopped] MEAT, and a lot of other stuff.

Some times I think about trying to make some, but not many in my
family like it, so I probably won't ever do it. Another art adying.


I know the feeling, my children all grown do not like it either but,
my spouse and I love it.

I wonder if there is another on the planet that likes old fashioned
fruit cake.

Soaked in brandy for a while.

I prefer rum baba. (Baba au rhum.)

Jerry
That is what makes Plum Pudding so good--lots of Brandy--applied

That is what I thought I remembered--just grind peanuts with the
same grinder we used for minced meat pie filling (and farther back
in the memory darkness, hamburger and sausage). Clamped on a
table edge.

The best peanut butter uses peanut oil, but only a couple tablespoons
for about four cups of fresh-roasted peanuts. Any neutral oil would
do, but not 5W-20.

Unfortunately, the big name peanut butters may include canola oil,
molasses and sugar.