Hello all - I'm new to this forum but have been reading with interest each day since I discovered it! Anyhow...The other evening I was tinkering with a cocktail recipe and thought it could be good to rim the glass with some seasoned peanut powder. My idea was to have the texture be similar to salt or sugar...about the size of cornmeal maybe. I'm sure you can guess where this is going - when I tried to get it down to that size with a grinder, with a food processor, with a blender, I kept getting the same result ...peanut butter. Well, not really, but it became pasty before it got to the size and texture I wanted. So - is there some sort of stabilizing ingredient I can add that won't affect the flavor but will prevent it from becoming PB? Or any other techniques for that matter? Any suggestions would be appreciated!