Peanut butter isnt just for sandwiches

“Most people think peanut butter, they think jelly,” Brian Huston, chef de cuisine at Chicago’s The Publican, told The Daily. And why not? According to the National Peanut Board, the average child scarfs down 1,500 PB&Js before he or she graduates high school. But should the gooey goodness — consumed by 90 percent of American households — be exiled solely to the land of brown-bag cafeteria lunch swaps? Huston doesn’t think so; he likes to add it as a thickener to his salad dressings. “It’s like using buttermilk,” he explained, “but with that salty, peanut buttery taste.” As for the age-old crunchy vs. creamy debate, Huston still wrestles with his inner-child: “For the dressing… creamy. But if I were still in school and someone made me a sandwich, I’d go crunchy.”