I tried several brands of peanut butter on canadian, pumpernicle, rye, wheat and white bread, all with the same results. After toasting, the PB liquified and easily oozed off of the surface. I was thinking adding chunky style might help so I caled the manufacturers.
I spoke with the folks at Skippy and they said it should work okay, but Peter Pan hung up on me.
Peter Pan sucks. Rapid
Posted by Dusty Campbell (Member # 4601) on :
Well I'm trying to get tech support for a box of nails that I can't get to work. I've emailed, called written letters to no avail. There are no instructions on the box.
How can they make a product and not offer support?
Posted by Dusty Campbell (Member # 4601) on :
Someone said I needed a hammer, but I don't see how a sandwich would help.
Posted by Catharine C. Kennedy (Member # 4459) on :
Dusty- make sure you have the proper nail for the side you are attaching- they come in lefts and rights, you know! Cat
Posted by Ray Rheaume (Member # 3794) on :
Make sure you have a right handed hammer, too.
Posted by Dusty Campbell (Member # 4601) on :
Cat, how do you tell one from the other?
My thumbs hurt from pushing these things in.
Posted by Ian Stewart-Koster (Member # 3500) on :
Dusty, you may have a southern hemisphere box- they don't work that way round up where you are.
edited to add a bit of nose grease, hair grease, or peanut butter oil helps reduce friction too.
[ August 25, 2006, 07:16 AM: Message edited by: Ian Stewart-Koster ]
Posted by Dusty Campbell (Member # 4601) on :
Actually Ian, I think they're from Finland. They say they're Finish Nails.
Oh that was too corny. Sorry sorry sorry. What a goofy morning.
Posted by Ian Stewart-Koster (Member # 3500) on :
Dusty, that's Finnish nails are OK- for a moment, I thought you were using finger nails to do the job.
Posted by William Holohan (Member # 2514) on :
Dusty, The plastic self adhesive kind work best if you put the polish on first and complete any airbrush designs before you attach them. Cat is correct, they are handed. In your case, I would suggest that you keep your nail use as private as is possible. Especially from your wife/girlfriend...
[ August 25, 2006, 08:09 AM: Message edited by: William Holohan ]
Posted by Ray Rheaume (Member # 3794) on :
Hmmmmm....maybe I could use liquid nails in my peanut butter?
[ August 25, 2006, 07:38 AM: Message edited by: Ray Rheaume ]
Posted by Bob Kaschak (Member # 3146) on :
Rapid, I would go with approximatly 1/4 cup Jif PB with 1 tsp of West System 405 micro-fiber, that should thicken it up.
Peace out, Bob
Posted by Jon Butterworth (Member # 227) on :
Put some yellow one shot in the liquid nails and you won't know the difference. Might even improve the taste. Probably Jason_d should try it to cure his ailment too ... no more loose movements.
As for Dusty's sore thumbs ... try pushing the nails in pointy end first!
Posted by Ray Rheaume (Member # 3794) on :
bwahahahahahahahaha
Posted by Ian Stewart-Koster (Member # 3500) on :
Dusty, did you by any chance forget to register the nails? They won't work until you do. Were they a pirated ebay cheapo set, or did they come with a legitimate donger?
Posted by Rick Beisiegel (Member # 3723) on :
No, No, No, you guys have it all wrong.
Gotta use Jif Smooth. Superior product requires no tech support. Be sure to purchase the extended warranty.
Finnish nails, now thats funny!
[ August 25, 2006, 08:08 AM: Message edited by: Rick Beisiegel ]
Posted by Bob Rochon (Member # 30) on :
Ray Peter Pan has known issues with PBv1.2 you need to upgrade to the PBv2.5 and I believe you will see the major improvements they have made when warming. Posted by KARYN BUSH (Member # 1948) on :
yeah i'll have what you guys are smoking.....
Posted by captain ken (Member # 742) on :
Ray, let me just say that I am the all knowing peanut butter expert and all of you put together couldnt pssibly match my knowlege on this subject... that being said, I think your doing it wrong, wait I KNOW your doing it wrong! first off, no bread is acceptable but white bread, white is superior to all others. Secondly, you need to apply the PB after the bread is toasted, not before and apply is dry, any jelly or fluff should be applied to the opposing slice. BTW if you still have problems wit Skippy and Peter Pan, the makers of JIF have a tech support and they have been very helpful in the past contact: jpnutta@jif.com
Dusty as for your nail issue... I usually don't respond to thread hijackers, so i only got 1 word for you...screw!
Posted by Todd Gill (Member # 2569) on :
Liquid Nails!...Same color and consistancy as Jiff peanut butter...tastes like it too! Too thick to ooze, sets up quick.
They don't have chunky brand.. forget the manufacturer...whadda they know? Paychecks come on Friday, that's about it.
Posted by Ricky Jackson (Member # 5082) on :
Ray, the same thing happened to me also. I called Peter Pan (after doing an exhaustive research on the internet) and they brushed me off quite curtly and said "Call Skippy". I thought that was really strange. My guess is that they don't do any research and want the market to tell them what works and what doesn't. I suspect that they use the Food Network shows as their test bed of sorts; they donate tons of peanut butter to the chefs and cooks on the program in exchange for feedback and suggestions on their product. I guess you know that peanut butter is not the same as it was 20 years ago; the government made them remove the polysodiumbenzodildolube and it just will not stand up to a toaster anymore.
I called Joey Madden and he only made me feel like a total idiot. I've admired his expertise in the field of peanut butter research since I was in three corner pants. I think he owes me an appology. I then called Curtis Hammond and he emailed me a friggin' 14 page letter, most of it pretty scathing (he owes me an appology too), so I moved on again. I was referred to another person and he turned out to be an undercover RCMP operating in deep cover in Atlanta. Long story short, when I found out who he was, I was sure I had been set up by the Canadian SPI (Sign Police International). We were standing there, facing each other; the tension was like a fiddle string. He reached into his coat pocket for what I was sure was a smuggled pistol so I grabbed my pistol and shot him in the arm only to find that he was only reaching for a photo. A photo of what you ask? You're not going to believe this but it was a picture of Shania Twain kissing Steven Deveaux! Turns out he was looking for Shania who has been using her music act as a ruse for smuggling cuban cigars into our country. I feel your pain Ray but I have no advice for you bud.
Posted by Jon Jantz (Member # 6137) on :
Ken, it's always gots to be the WHITE bread.. WHITE bread... WHITE bread.. see that's what's wrong with the world cuz it's all about the WHITE bread.. now since I do like whole wheat bread I think you are unfairly prejudiced bordering on in-bread racism against any bread but white bread. I heard George Bush hates wheat bread and used pavement packers to smash every loaf that was donated to Hurricane Katrina... I'm tempted to call the NAAWB (Nat. Ass. of Wheat Bread) and report you.
Posted by Rick Beisiegel (Member # 3723) on :
Holy Cow Ricky, I need a nap after that story.
Also, Rochon, I too upgraded to 2.5 and havent experienced any PB difficulties. I understand that 3.0 will resolve the roof/mouth issue, we'll see.
[ August 25, 2006, 10:23 AM: Message edited by: Rick Beisiegel ]
Posted by Jon Jantz (Member # 6137) on :
"polysodiumbenzodildolube" bawahahahah...
Ricky, my wife has some of this in a tube... what exactly is it?
Posted by Frank Magoo (Member # 3950) on :
Personally, I tired of all the bread-biting and jam stabbing going on in here lately....can't we just all eat wheat? Does it really make a difference in 50 years if it was white or wheat? Smoothy or chunky? Some of my best friends eat white, does that make me breadenominational? Think not!!! Now maybe some ppl. just can't get wheat because their area is governed by white bread lobbyists and everyone knows about deep pockets of bread lobby, heheh, almost as strong as that of smoothy crowd.....of course, they have an uphill battle coming from the chunky congregation, if it's not laden, it's not madn' this country.....probably being held captive at gunpoint, now that they own one... Anyway you cretins, it's about the taste and if it's running off on the floor, that can't taste that good unless taste is acquired from years of living in or around Boston, where everyone knows, the creme pie came from, some still there...lickn' good......and you thought sidewalk art came from our history...... Posted by Todd Gill (Member # 2569) on :
quote:Ricky, my wife has some of this in a tube... what exactly is it?
It's for yeast infections, isn't it? Hehehehe
[ August 25, 2006, 11:11 AM: Message edited by: Todd Gill ]
Posted by Peter Schuttinga (Member # 2821) on :
Man, this peanut Butter thing is getting old fast. I'm sure there have been 20 other threads on this subject in the last month alone...
Dont blame the PB, read the product instructions. Most failures are due to inproper surface prep, this case is no diferent.
PB has a high surface tension, even when heated, hence it's very limited penetration capabilities, whether on regular or toasted bread. Dont put to much on at once either. Several light 'mist' coats are better than one full wet coat. Surface prep on toast? Place warm toast on plate, with spoon or butter knife depress the bread up to but not including the outside 1/2" (crust). This dish shape should be sufficient to hold back the liquified PB from spilling over the edge.
On another note, ever thought about using a catalist to 'set' the PB before consumtion? Chocolate shavings generously placed over the entire PB surface (after toasting) severly retards the flow-out characteristics, all the while enhancing the flavour to boot.
The commercial guys have come up with another method altogether, although frowned upon by the distributors. Spread PB on unadulterated bread, place on baking sheet, and place under a broiler in the oven. Remove when PB starts to 'brown up' under the intense heat. Wait one minute before consuming. This last step is most important, as hot PB sticking to the roof of ones mouth can leave a lasting impression.
Personnaly, I use Skippy Smooth, we buy it in six packs(the big jars). Skinning has never been a problem, we use a lot of it around here. No lead, coverage is decent, limited range of colours.
PB on brothers...
Posted by Todd Gill (Member # 2569) on :
quote:limited range of colours.
Posted by captain ken (Member # 742) on :
you guys are wierd Posted by Sheila Ferrell (Member # 3741) on :
Darling please . . . if you simply can NOT make it homemade yourself . . . (and really, who HERE has THAT kind of time?)
. . .Buy the 'all-natural' kind.
Slightly more expensive, a little dryer, and does require some stirring to blend the er'l back into the solid part, but hey, consider the satisfactory and content mind-set you recieve from the healthy benefits, knowing the item contains more of the 'real' and less of the un-needed phake additives ingested into the precious one-and-only body you'll ever have. . . Obviously, well-worth the extra pennies and moments spent . . .
or were you just playin' about PB?? Were you just casually contemplating PB as an experssion of your artistic mentality?? (which as we all know is a pure and sanctioned form of insanity)
In case you were just playin' . . . here's a lil' ditty-song from Frog-Man Henry:
~~~~I like bread an' buttah' ~~~~I like toas' an' jam . . . . . . . . .
Posted by Jon Jantz (Member # 6137) on :
quote: It's for yeast infections, isn't it? Hehehehe
That's what she's been telling me... was trying to make sure. Posted by Catharine C. Kennedy (Member # 4459) on :
heeheehee! makes MY day to follow this yarn!
Posted by captain ken (Member # 742) on :
oh boy peanut butter songs....
there's a food going around thats a sticky, sticky goo...
It tastes real good but its so hard to chew...
all my friends say that they dig it the most...
early in the morning when the spread it on their toast...
{chorus} I like peanut butter, creamy peanut butter, chucky peanut butter too...
well, I went to the white house and what did I eat....
I took a big bite and it stuck to my teeth...
everyone is looking like they got the mumps...
eating peanut butter in great big hunps...
peanut, peanut butter....
{repeat chorus) I like peanut butter, creamy peanut butter, chucky peanut butter too....
.......aaaaaah NUTS!
[ August 25, 2006, 01:32 PM: Message edited by: captain ken ]
Posted by Brian Diver (Member # 1552) on :
I think you are using the improper toasting mechanism entirely along with the wrong bread.
Back when I was a wee lad my grandfather took me to a PB& J meet up in the Yukon territory. I think it was called a Rondevous back then, anyhow the guys, gals, kids, indians, French, you name it they all were there using forked sticks on either side of the "Sourdough" bread and toasting over the campfire. Earlier in the day they mashed up peanuts in a mortar and pestle until they had a fine paste. Only when the bread had a light golden brown hue did they apply the peanutbutter paste.
I tell ya we need to pass these secrets down to the young folk or it may become a lost art....
Posted by David Harding (Member # 108) on :
Dusty,
American nails are given in sizes, such as four penny, eight penny, etc. Since those are Finish nails, the size will be in Euros. Make sure you have the right conversion factors before installation. Also, they will only fit into metric boards.
From what I hear, Apple nails have none of the above problems, ever.
Posted by Mike Pipes (Member # 1573) on :
Toasting peanut butter voids the warranty, it's stated right there on the jar!
You might need some Rapid Prep if the peanut butter keeps sliding off your bread, it's surely a surface prep problem.
If that doesn't help, you might need to spray the bread with a mixture of clear One Shot UV and mineral spirits to "rejuvenate" the surface so it will more readily accept your mashed legume spread.
Posted by Kimmy Fitzgerald (Member # 5109) on :
FYI...LEGUME...A legume is a simple dry fruit which develops from a simple carpel and usually dehisces (opens along a seam) on two sides. A common name for this type of fruit is a "pod", although pod is also applied to a few other fruit types. Well-known plants that bear legume fruits include alfalfa, clover, peas, beans, lupins and peanuts. A peanut is not a nut in the botanical sense; a peanut is an indehiscent legume, that is, one whose pod does not split open on its own.
Posted by captain ken (Member # 742) on :
ok Kimmy, don't smoke it all before i get home
Posted by Rick Beisiegel (Member # 3723) on :
Brian
I went to a meet many years back. We called them "Toasthead Meets" And yes, sourdough was the prefered canvas for accurate PB&J distribution.
You're right, it is a dying art what with all the premade freezer stuff, national chain drive thru's etc. Kinda like that silly paint / vinyl war the sign people continue to have
Posted by Nevman (Member # 332) on :
Needs jelly.......
[ August 25, 2006, 03:17 PM: Message edited by: Nevman ]
Posted by Kimmy Fitzgerald (Member # 5109) on :
Ken.... Smoking PP is not a good thing...but I was thinking tonight on the grill.........
Posted by Ricky Jackson (Member # 5082) on :
How this got here is beyond me; it's like magic or something.
[ August 25, 2006, 03:33 PM: Message edited by: Ricky Jackson ]
Posted by Ricky Jackson (Member # 5082) on :
[QUOTI ...spoke with the folks at Skippy and they said it should work okay... Rapid [/QB][/QUOTE] I know you're going to think this is too simplistic but I tried the Skippy and it works!! I palletted it out with a knife, a smooth, reasonably thin layer on both sides of the white bread; I toated it in the toaster and it came out absolutely perfect! I think I'm going to IM Emeril Lagasse and let him know too.
Also, in my exhaustive research on the net, I've found that most peanut butters contain Penetrol, Turps and Edge and a couple of them even have a product called "DT870". No wonder you have to put *raspberry* jam on these things - to cover the taste of the PB!
I think Peter Pan owes Skippy an appology.
Posted by Lotti Prokott (Member # 2684) on :
You have got to quit using Rapid Tac on everything. Bad things may happen...
Posted by Ray Rheaume (Member # 3794) on :
I think I may have figured this thing out after all.
I got an email form a fellow PBhead that suggested that my toasting methods might be slightly askew and causing all this grief.
So much for using a heat lamp. I'm thinking about steaming the bread first. Anyone have any expeience with this process? Rapid
Posted by Ray Rheaume (Member # 3794) on :
oops...double dunked
[ August 25, 2006, 04:23 PM: Message edited by: Ray Rheaume ]
Posted by KARYN BUSH (Member # 1948) on :
no no no...that'll make it all soggy! yuck!! toast it up baby! and use skippy super chunk!
Posted by Rick Beisiegel (Member # 3723) on :
Don't get me started!
Posted by David Harding (Member # 108) on :
Nevman's picture looks like Florida after the hurricanes, but not quite soggy enough.
If you use the heat lamps, you have to follow up with Rapid Spread, otherwise, you'll have indigestible residues on the bread.
Posted by Guy H. J. Hilliard (Member # 2529) on :
Oh, Goobers to the lot of you!
Posted by Kelly Thorson (Member # 2958) on :
It's no wonder we can't keep merchants on this place....everyone is an expert!
These good folks are here for a reason - use them!
PB TECH SUPPORT Kellie Miller 1-800-845-0745
May I also suggest Bannana on a Roll (must be one of those newfangled fruit roll up thingies) a must with PB!
Cambridge Canvas Centre Ltd.
Our company developed and patented a unique banana on a roll product for the sign-making industry that has been overwhelmingly accepted world-wide.!
Mike Holzhauser 1-800-265-8151
Give these good folks a call and remind them how much we appreciate their support. Posted by Jon Butterworth (Member # 227) on :
I think the real problem is most of us are working for "peanuts".
Doctors and lawyers have caviar on their toast!
Posted by Rick Beisiegel (Member # 3723) on :
What's the difference between a Doctor & a Sign Maker?
If there's a failure, a Doctor gets to bury his project, we hafta re-do it.
Posted by David Harding (Member # 108) on :
Bury it in peanut butter.
Hmmm.... did anyone notice we may have the world's leading expert on this in Jon [Peanut]Butterworth?
Posted by Louie Pascuzzi (Member # 1373) on :
I've checked the Merchant pages and can't find anyone in the northeast that carries PB. Alot of jelly but no PB. Maybe Barb can contact Skippy and try to sign them up as merchants here.
Posted by Bob Rochon (Member # 30) on :
I wonder if I could steam PB? Hmmmm
Posted by Jason Davie (Member # 2172) on :
I just got here but... Ray yer doing it all wrong.. If you lay yer toster on its side you can put the peanut butter on the bread before ya tost it.. But pleas make sure that the peanut butter is on the top side...
Jason D
Posted by Ray Rheaume (Member # 3794) on :
Ok, now I am officially confused. Thanks, Jason. Posted by Ian Stewart-Koster (Member # 3500) on :
David, I tried hitting an Apple nail with a hammer, (they call it 'driving 'it), and it immediately haemorraged in several different directions at once.(kind of like a WINdow XPlosion). It wasn't a PC hammer, I know that much for sure, and they WERE compatible- the hammer got stuck in it. It was kind of the same effect as booting the Apple, but you need to wear steel capped boots or like Dusty's thumb, it starts to hurt.
Posted by Peter Schuttinga (Member # 2821) on :
Other unofficial uses for the PB that dripped from your toast:
It is great at taking tree sap of just about anything, try it the next time you get some sap on your hands.
Rats love the stuff, so I always use it for bait in the rat traps.
I've heard it works on bee stings as well, although this is not confirmed.
Dont use it on you brushes in lieu of brush oil. It will make your brush more responsive, but the little critters will eat your brushes for sure.
Little known PB fact: When overheated it will melt and run off your toast. Scanned from an inter office memo at Jiffy
Posted by John Lennig (Member # 2455) on :
Up North, we eat Adams Crunchy, All Natural, salted.
Mind you, it's made by Smucker Foods, Canada, could by allied with Smucker jams, of USA, problem right there.... hmmmmm
Always shake, stir, this PB to get the good oils friendly with the peanuts, after opening, into the fridge....spread thick, goes down good on half apples with the core stuff out. or...eat with a spoon...
I will bring a jar of Adams to Dixie, let it commune with the Peanut Brothers and Sisters of the South( no doubt, it's distant cousins,hopefully, not 2nd cousins, that could lead to some strange spread, hmmm)
BTJ
Posted by Jon Butterworth (Member # 227) on :
OMG! Are we now going to be subjected to the sight of PB jars fornicating at Letterhead Meets?
But then, if you cross Ozzie PB with USA PB could you then spread both sides of the toast as ours goes on up-side-down?
Posted by Ray Rheaume (Member # 3794) on :
This is one oil based product I'm never gonna get the hang of....
Jon, Fornicating and peanut butter in the same sentence...you really are the expert here. David was right!
Off to take a cold shower... Rapid
Posted by Jon Butterworth (Member # 227) on :
Don't start me on the subject of "Jelly" !
Posted by Al Checca (Member # 2216) on :
quote:Originally posted by KARYN BUSH: yeah i'll have what you guys are smoking.....
Yeah no kidding.... Count me in also... Posted by Al Checca (Member # 2216) on :
What a nutty thread.....
Posted by Joey Madden (Member # 1192) on :
I made up my mind some years back which to grow and at the prices peanuts sell for, I opted to grow herbs instead. These two products seem to go well together as I love to give the PB on a piece of bread to my doggies and watch them Posted by Dusty Campbell (Member # 4601) on :
quote:Originally posted by captain ken: Dusty as for your nail issue... I usually don't respond to thread hijackers, so i only got 1 word for you...screw!
I ain't apologizing for nuthin. And as for your expert opinion, I've only got one word for you.
NUTS! Posted by Steve Purcell (Member # 1140) on :
Skippy is on sale for 99 cents at Stop & Shop.
I'm all set for the hurricane, now.
Posted by Gene Golden (Member # 3934) on :
You all know that PB Resin will solve the issue. Available from our merchants, of course.
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forget the manufacturer...whadda they know? Paychecks come on Friday, that's about it.
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