<p>Byerly,</p>
<p>Once again, your logic is severely flawed.</p>
<p>MY EXPLANATION:</p>
<p>Don't ramble on about "consistency" with me when the word you should really be paying attention to is "evolution". What you need to understand with that "elite", Harvard mind of yours is that evolution even applies to the very topic of viscosity regarding the type of peanut butter being produced. </p>
<p>Peanut Butter, when initially made, couldn't be ground with the sharpest of razors - the machines were simply not as advanced as today - as a result of which the end consequence of the peanut butter was that of a tough, highly viscous material known as the Chunky Peanut Butter. </p>
<p>When I eat chunky peanut butter; I must force my teeth to sink through that tough, thick medium. It ends up being more of a work out for my jaw than an enjoyable and tasty food experience. The chunky peanut butter evolved to the creamy kind (thank heavens) since its discovery. Why has the Peanut Butter evolved? Evolution is a result of adaptation stemming from the beneficial sources of change itself. It is what makes something better suited in nature (in our example, taste) to its surroundings (in our case, the manufacturers). </p>
<p>Today, I can sit back and enjoy the taste of creamy Peanut Butter. I can even gulp the combination of P.B. and jelly packed into two slices of bread itself. The creamy P.B. is something my teeth can cut through with relative ease followed a quick "gulp" along with the bread and jelly leaving behind nothing less than a tasty aftermath - a far cry from cutting through the layers of the Chunky Peanut Butter which only leaves behind an overworked jaw and the ever increasing risk of cholesterol. And yes, creamy peanut butter is even healthier than chunky peanut butter. This of course is probably the result of a food oil switch within the recipe - further evolution a result of the hard work of people who attempted to cut down the cholesterol levels in the thick muck of butter.</p>
<p>Indeed, the evolution of the P.B. is - for the most part - the result of the mechanical engineers who devised better machine grinders and mixers so we can make that butter creamier and splice in the taste more efficiently with the other ingredients. </p>
<p>So go on and brag to me about your "elite" Harvard students who are the "best" because as far peanut butter is concerned, the typical mechanical engineer is someone who is clearly more deserving of respect than your "elite" Harvard student. </p>
<p>So for your own sake, drop the Peanut Butter analogy. Use something else to show those Yalies that Harvard is indeed better.</p>
<p>Do say something Byerly........</p>