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Q: I am looking at:100% peanut butter (no added salt, sugar, oils or anything else)100% roasted peanuts (no added salt, sugar, oils or anything else)When looking thought different sources, I can always notice the following:Peanut butter has more protein (as % of calories) than peanutsexample sources (I've looked through a dozen more, but please check others, maybe mine are not representative?):http://www.waitrose.com/shop/ProductView-10317-10001-5588-Waitrose+LOVE+life+roasted+peanutshttp://shop.wholeearthfoods.com/collections/award-winning-peanut-butter/products/whole-earth-100-nuts-crunchy-peanut-butte-227-gWhy is this? If no ingredients are added, how is it possible for the macronutrients to change (as % of the calories). Different levels of roasting cannot be the reason because they should not change macronutrients disproportionally.The only explanation I can think of is if in the process of making peanut butter, some part of the peanut is removed and that part contains a low protein amount. Some sources say that when peanut butter is made, the 'bitter heart of the peanut' is removed. Could that explain it?If anyone has some insight I would be very interested to learn.

A: How can 100% peanut butter have more protein than 100% peanuts
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Q: We bought a smoker and it has been fabulous for doing ribs. However, when we've tried to do chicken in it, it comes out "leathery" and tough. I have had smoked chicken at other people's homes that was DELICIOUS. So, what are we doing wrong? (We've tried whole chicken and parts, both were tough)

A: How to smoke chicken without it coming out tough?
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Q: I have a fondue bourguignonne set (this model). Can I use it to make cheese fondue? The manual explicitly says that it is not suitable for chocolate fondue, but it says nothing about cheese fondue.(BTW, I am also curious to know why it is not suitable for making chocolate or possibly cheese fondue. Is the réchaud too powerful?)

A:
Can I use a fondue bourguignonne set to make cheese fondue?
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