Toasted Fluffernutter, re-posted

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Tuesday, January 26. 2021

Toasted Fluffernutter, re-posted

The use of peanuts dates to the Aztecs and Incas. They supposedly made a paste out of them too. Wow. Another New World food that I missed on my list of European appropriations of native New World foods: Squash, corn (maize), all peppers, tomato, potato, sweet potato, beans, vanilla, chocolate, strawberry, avocado, cashew, walnut, etc.

A twist on the venerable New England classic.

Here's a food question for the day: Where do Fluffernut Trees grow?

Posted by Bird Dog in Food and Drink at 17:24 | Comments (22) | Trackbacks (0)

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Lynn Mass.

#1 GoneWithTheWind on 2020-01-26 12:36 (Reply)

Yup, here it is:

https://www.retroroadmap.com/2016/12/08/marshmallow-fluff-made-in-massachusetts-for-almost-100-years-sweet/

#1.1 Anon on 2020-01-26 20:40 (Reply)

Where do fluffernuts grow? Two fields over from where they harvest the jelly beans and the circus peanuts.

#2 Jerryskids on 2020-01-26 12:52 (Reply)

Where the dedicated Fluffernut ranchers bravely defend them from the hoards of Gummi Bears

#2.1 Another Guy named Dan on 2020-01-27 10:59 (Reply)

I grew up on fluffernutters but it never occurred to me to toast them. Now I have to go buy some Wonder Bread.

I also like crunchy peanut butter and crisp bacon on a toasted English muffin. Great breakfast.

#3 Galway Boy on 2020-01-26 13:19 (Reply)

Aarrrgghh. Toasted Bacon Fluffernutter.

#3.1 Aggie on 2020-01-26 13:25 (Reply)

Huh. I always thought that peanuts were native to Africa and came over with the slaves. I guess I was misinformed.

#4 Hairless Joe on 2020-01-26 17:40 (Reply)

So called English walnuts come from Persia, via the Romans.

North American black walnuts are native to North America, but have tiny production and are hard to find at regular retailers.

#5 A. Lurker on 2020-01-27 08:00 (Reply)

I checked that, and you are correct.

#5.1 Bird Dog on 2020-01-27 08:14 (Reply)

"black walnuts are native to North America, but have tiny production..." There's a reason for that. It's almost impossible to get the meat out of the shell. I never could find a way to do it.

#5.2 snopercod on 2021-01-26 19:00 (Reply)

Speaking as somebody who grew up with a walnut tree in the front yard and remembers collecting bushel baskets full of walnuts, you're approaching the problem backwards. Don't try removing the meat from the shell, you have to remove the shell from the meat. It may sound like a distinction without a difference, but it's really not. You have to develop a delicate touch with the nut cracker and break the shell into tiny little pieces and pick them away from the meat. You're still going to wind up with a lot of the walnut meat broken into tiny pieces, but the larger bits and the occasional successful full extraction are worth the work.

#5.2.1 Jerryskids on 2021-01-27 17:27 (Reply)

My first wife used to make a grilled peanut butter, mayonnaise and onion sandwich. Not as bad as it sounds.

#6 Javems on 2020-01-27 13:34 (Reply)

Sounds disgusting...

#6.1 Bird Dog on 2020-01-28 09:26 (Reply)

I liked peanut butter and mayonnaise sandwiches. Also peanut butter and my mother's homemade relish.

Never added onions, though my grandmother, on nights when she didn't have to cook for anybody, would make herself an onion sandwich.

#6.2 Gringo on 2021-01-26 19:05 (Reply)

Note on "walnuts." The prefix "wal-" means "foreign," as in Wales, Walloons, Vlachs, Wallace, Gaul, Celt, Galatia, Wlochy, Wallachia, and yes, walnuts. That was JRR Tolkien's section of the [i}Oxford English Dictionary[/i] early in his career. It is from the Proto-Germanic root *walhaz. I have oversimplified this for effect.

I have eaten PB and Miracle Whip for years. My five sons never cease to express outrage in mocking tones whenever the subject comes up. Using mayo instead is also fine, just a notch less good to my mind, and all the mayo people are incensed by any mention of MW, so there's that.

I have gone over to replacing the butter with mayo for the frying, though just putting the butter in the pan also works.

I have grilled these to good effect. I have never tried onions, and can only eat a small amount of beloved vidalias at one go at this point, but I will give this a try. Are these raw or carmelised onions you refer to? I may try both.

#6.3 Assistant Village Idiot on 2021-01-26 20:08 (Reply)

"Not as bad as it sounds." That's probably true, but it sounds pretty bad. Enough to still fall on the side of bad.

#6.4 Jack Walter on 2021-01-28 07:20 (Reply)

We'll just give them back if they'll return modern medicines, cars, planes, computers, you get the point. "European appropriations of native New World foods"

#7 will on 2021-01-26 19:59 (Reply)

Peanut butter and pepper jelly is the best!

#8 Marina on 2021-01-26 23:05 (Reply)

My dog is allergic to peanut butter. It caused uncontrollable itching in her, so once we figured out what was causing it, we banned dog treats and anything else with peanut butter in it. I never was that fond of peanut butter anyway.

Yes, dogs can have an allergy to nuts. Maybe cats, too, I don't know.

#9 RebeccaH on 2021-01-27 12:19 (Reply)

I bet this would work as a toasted option if you dipped the sandwich in an egg batter, similar to French Toast. Maple syrup on the side...

#10 KellyM on 2021-01-27 15:56 (Reply)

I'd like to see a map showing how regional this sandwich is. Obviously your commenters know what you're talking about, otherwise I'd wager that you made it up. I can guarantee that no one I know has ever heard the term 'fluffernutter'.

#11 Jack Walter on 2021-01-28 07:29 (Reply)

Your never having heard of a Fluffernutter tells me that you are not from New England. There are regional differences in food even today.

I am reminded of the time I was visiting back home in New England from Texas. I purchased a bunch of jalapenos at a Stop and Shop. The clerk at the sales register told me how much she liked hot peppers. Rest assured that in Texas, a clerk would never have reacted that way to a purchase of jalapenos. Purchasing jalapenos in Texas is about as common as purchasing onions. (The use of them is shown by the price: $4/lb in New England- rare and expensive- versus 70c- $1/lb in Texas- cheap commodity.) (Not just NE. I once tried to get hot peppers in a Szechuan-labeled dish at an Asian Fusion restaurant in the Florida panhandle-Tallahassee. No such luck, even though everyone knows that Szechuan food is HOT.)

You might be interested in this.75 Classic New England Foods.

Some years back, the NYT had a dialect quiz, trying to ascertain what part of the country you hailed from by what words you used. One reason that my origin comes back as New England is that what most of the country calls a "sub sandwich," I call a "grinder."

#11.1 Gringo on 2021-01-28 13:13 (Reply)

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Tuesday, January 26. 2021

Toasted Fluffernutter, re-posted