On Mon 31 Jan 2005 09:24:08p, Hahabogus wrote in rec.food.cooking:

> Wayne Boatwright > wrote in
> :
>
>> If you don't make your own, what's your brand? Why? Smooth or
>> crunchy?
>>
>> I usually buy Laura Scudder Crunchy. If I can't get it, I buy
>> Albertson's store brand crunchy.
>>
>> Do you cook with the same type you eat out of the jar?
>>
>> Wayne
>>
>
> I liked Kraft's crunchy for rye toast -breakfast (pre low carb days)
> And I'd use their creamy in soup, sauce, bar recipes etc.

I don't think I've ever seen Kraft branded peanut butter. I do love PB on
rye toast!

> Curried Peanut Soup is very good.

That sounds good. The only peanut soup I've ever had was made from a
supposed Williamsburg recipe. Liked it, but no curry.

Wayne