Peanut butter isnt just for sandwiches
BY BILL BRADLEY, The Daily
ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œMost people think peanut butter, they think jelly,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â Brian Huston, chef de cuisine at ChicagoÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢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 ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬ÂÃƒâ€šÃ‚Â consumed by 90 percent of American households ÃƒÂ¢Ã¢â€šÂ¬Ã¢â‚¬ÂÃƒâ€šÃ‚Â be exiled solely to the land of brown-bag cafeteria lunch swaps? Huston doesnÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢t think so; he likes to add it as a thickener to his salad dressings. ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œItÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢s like using buttermilk,ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â he explained, ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œbut with that salty, peanut buttery taste.ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â As for the age-old crunchy vs. creamy debate, Huston still wrestles with his inner-child: ÃƒÂ¢Ã¢â€šÂ¬Ã…â€œFor the dressing… creamy. But if I were still in school and someone made me a sandwich, IÃƒÂ¢Ã¢â€šÂ¬Ã¢â€žÂ¢d go crunchy.ÃƒÂ¢Ã¢â€šÂ¬Ã‚Â
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