Wayne Boatwright wrote:

> Do you cook with the same type you eat out of the jar?

Adam's smooth "stir", as opposed to "no stir". I mostly make sauces.
Last night I stirred some into a carrot, onion and green bean soup with
some curry. Very good soup. If I put this (unsweetened) stuff on toast,
I put some apricot preserves in with it, or cinnamon sugar.
blacksalt