The Flat Possum Gazette  

Test Kitchen

Courtesy of the Road-Kill Press

Chinese Style Peanut Butter

 

Bill,
Yesterday was peanut butter day at the Potter household.  Not just any peanut butter, but Chinese Style Peanut Butter.  This is really simple. Any nitwit can do it.

This is the Chinese part:  they fry their peanuts.  So, get you a heavy frying pot and put about 2-3 inches of peanut oil in it.  Heat it up to 275 deg. (no more), use a cooking or candy thermometer, and juggle the heat to maintain the 275 deg. throughout the frying process.  Put in about a pound of shelled, raw, redskin peanuts. I don't think it matters whether they are Virginia or Spanish peanuts. They will hardly bubble at 275, but stir them occasionally just to give you something to do. When they begin to get sort of light, golden brown, lift them out and don't bother to drain each spoonful, put in a bowl to cool. Strain the oil for reuse.

When cooled, put about half your peanuts in a food processor with a steel blade. Turn it on for about 1 minute, keep a spatula handy to poke the stuff to see if it turning from a granular mass into real peanut butter. When it does, toss in the last half of your peanuts, a few pinches of kosher salt to taste and splash in a few drops of Tabasco, also to taste. Give the processor another 30 seconds to 1 minute of work, depending upon the creaminess you want.  I like some chunky, and you get that by withholding some peanuts to put in at the very last.

When cooled, put in a covered container, label it with the date, and refrigerate.  Remember, there are no preservatives in this delicacy, so you are liable to get some great green stuff growing on it if you leave it in the ice box too long.  However, I believe I am safe in saying you will eat it all long before you begin to suspect funny stuff covering the top. Eat at breakfast over toasted biscuits with a little jelly. We are obviously not counting calories. But, what the Hell.

Dad

 

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