The Perfect Way To Make The Perfect Peanut Butter & Jelly Sandwich

You’re hungry. You need to eat. You don’t know how to make food, but want to learn how to make something simple. Say hello to my little friend, the sandwich. The sandwich can be both very simple, or very complex. While it can be made into a carnival of tastes and textures, at its core, the Peanut Butter & Jelly sandwich is the simplest of sandwiches.

Peanut Butter & Jelly is self-explanatory. It can be added to, say with a dollop of honey or a toss of crushed peanuts. But it can’t be anything less, otherwise it’s no longer Peanut Butter & Jelly, now is it. To make it, get two slices of bread. You’re 50% done, amazing right, If you toast the bread, you’ll grow wings.

Now, get the jar of Peanut Butter and open it (hopefully it’s the natural oily version, much more dirty fun to eat). If you find the jar (or any jar) hard to open, stretch a rubber band around the circumference of the lid, so you can get a better grip of the lid with this rubber band traction. Get the jar of Jelly and open it (the more sour, the better, as it contrasts with the debatably innate sweetness of the Peanut Butter).

Now, technically, to spread the Peanut Butter & Jelly, you need something, anything with an inch-width minimum of a relatively smooth surface, You could actually use four straightened fingers, but we’re classy people — get a knife, at least a spoon. Using that knife, you classy person you, spread one side of one of the slices of bread with peanut butter.

Next, spread one side, of one of the other slices of bread, with Peanut Butter (yes, again!), and on top of this spread of peanut butter on this one side, spread the Jelly on it. Let me explain: having the Jelly insulated between two spreads of Peanut Butter keeps the Jelly from making the bread soggy. Finally, press both slices together so the Peanut Butter and Jelly merge.

Cut it in half diagonally so it’s easier to handle (also looks cooler). Pick up the sandwich with both of your hands, and bite into the goodness. Get the jar of Jelly and screw its respective lid back on. Get the jar of Peanut Butter and screw its respective lid back on. Rubber band both jar lids, to make your life easier moving forward. Refrigerate the jar of Jelly if instructed to do so. If your Peanut Butter is natural, which it should be, flip the jar bottom-side up and store the peanut butter on it’s head, lid-side down.

Turns out that turkey contains tryptophan which is a mild sedative and produces niacin and serotonin, both of which will improve your mood. Oysters not only help with anxiety because of the zinc in them that acts as a mood stabilizer, Oysters are also an aphrodisiac, creating feelings of attraction and love in some people. Zinc is important to your body because if you get stressed, your zinc levels drop, so eat some oysters and improve your mood. Then, you might even want to find your significant other and play.

Can you make jerky in a regular home oven, Yes, a home oven can be used as a makeshift food dehydrator. Food dehydration essentially requires two basic elements; heat and air flow. These two elements work in concert to remove moisture from food. As the heat warms the food, its moisture is released and evaporated into the air. To dehydrate food in an oven, you simply place food items on the wire racks in your oven, set the heat and leave the oven door slightly ajar to let air and moisture out.

You can also place a fan by the open oven door to provide some air circulation. • Slice the trimmed meat into 1/8 to 1/4 inch thick strips. The slices can be made with or against the grain. • If desired, the meat strips can be marinated with sauces and seasoned with spices, salt and pepper. • The United States Department of Agriculture (USDA) recommends that, before dehydrating, the meat strips be heated to a temperature of 160 degrees Fahrenheit (71 degrees Celsius). The USDA recommends this step to destroy any harmful bacteria that may be in the raw meat.

Per the USDA, studies have shown that harmful bacteria can survive temperatures of 140 degrees Fahrenheit (60 degrees Celsius). The USDA especially recommends preheating, before dehydrating, for ground beef based jerky. • Maintain a constant drying temperature of between 130 to 140 degrees Fahrenheit (54 to 60 degrees Celsius). Food dehydrators are specifically designed to provide a constant ideal drying temperature combined with heated air that circulates via a blower or fan.