Can we delete the entire conversation above this? lol -- and that's coming from me. Jebus F unrelated Chives.

Tags for this video have been changed from 'Michelle Jenneke, forever alone' to 'Michelle Jenneke, forever alone, thechive, chive, mac faulkner' - edited by RhesusMonk

@Shepppard I agree whole heartedly.

Idk what she's talking about "processed peanut butter will make your sandwich oily and gross"
ANY time I've tried the 'All Natural!' crap I'm always having to deal with that sick layer of oil on top every time I want to get some peanut butter love.

Furthermore, wtf is wrong with these people and the additions to the PBnJ to jazz it up? I can see cinnimon, honey (possibly), bananas, etc. But, fuck, can you even still call it a PBnJ when it's got sriracha and chives on it? (sick)

On another note,
Being a huge fan of peanut butter myself, I would like to whole heartedly reccommend the Omega-3 Jiff peanut butter that comes in the jar with the green lid. I bought it originally b/c I wanted to be healthy but it's hands down THE best peanut butter I've ever had and I've continued to buy it over the past year or two b/c I love the taste compared with other peanut butters I've tried.

EDIT: I've grilled my PBnJ's before, it's okay from time to time, but purists will call it sacrileg!

>> ^Payback:

The "Green Stuff" was probably Chives. Potato salad need Chives.

The mention of marshmallows makes me think it's green jello, or something like that.

The "Green Stuff" was probably Chives. Potato salad need Chives.

Comment hidden because you are ignoring dag. (show it anyway)

I didn't know that about not cooking chives. Good stuff.

Creme fresh you can get where you get sour cream.

Chives are important for the combination of the flavor.

If you can't use Creme fresh, you can use sour cream.

Thanks to St. Delia, this is very much how I have been cooking scrambled eggs, minus the creme fraiche and chives.

Nutter Butters, or Salt and Vinegar chips... preferably Tim's or Kettle brand. Goat cheese and sundried tomato Quesadillas, or Trader Joe's Yogurt and chive dip with chip of choice; I like sesame water crackers, or toasted mini-pitas!

Hello I have a question about flavor. I am no chef but I do know my way around
a kitchen. I made a Potato soup that is okay in flavor but it lacks a richness
that I desire also it is on the bland side. This is how i prepared it.
I cooked almost a half pound of bacon. removed the bacon from the pot. I added
3 cloves of minced garlic, 1 large onion finely diced, 3 carrots shaved then chopped, 4 celery stalks almost minced. I cooked those until onions almost clear. then added 3 tablespoons fresh parsley and 3 tablespoons fresh chives.
I added 1/2 stick of butter. once melted and bubbly I added 1 cup of flour 1 tablespoon fresh ground black pepper. Once flour was browned i slowly added 3 cups Heavy Cream , 1/4 of a brick of cream cheese 2 large spoons of sour cream.
once all that was integrated I slowly added 6 cups of Chicken broth. Then cubed already cooked to tender potatoes. For good measure I added in some velveta cheese and the crumpled pieces of bacon. I was not happy with the richness as it seemed somewhat bland.
What could I have done to give it a nice pop. Thank you for your help as this is my father in laws favorite soup and it is hard for me to get him to eat anything at all. As his care giver I need to make things that will help him gain weight and be appealing to him.