Refrigerating Nutella?
WPogoer
delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
mettre au froid," which I believe translates to "Don't put in the cold."
Is this an injunction against refrigerating the stuff? Would it do any
harm? I'd welcome answers from anyone who knows their Nutella.
Wpo...@aol.com
Phil Taft
After I opened my first jar, I put it in the fridge without looking at the
label. The next time I went to use it, it was too hard too spread. THEN I read
the label. Won't make that mistake again!
Phil Taft
pt...@wang.com
Susan Guggenheim
: I recently brought back a jar of Nutella from France -- that's that
: delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
: mettre au froid," which I believe translates to "Don't put in the cold."
: Is this an injunction against refrigerating the stuff? Would it do any
: harm? I'd welcome answers from anyone who knows their Nutella.
: Wpo...@aol.com
My son, 10, is an expert in Nutella and he translated the French for me
when he was here this summer. I put it in the refrigerator, he took it
out. He is the only one who eats the stuff and last summer's jar was
also in the cupboard - gone bitter and a little moldy, but not as much as
I expected. He says that refrigerated Nutella is "grim, Mummy" (he's
from England where thy understand these things). I take it that it goes
very grainy and unpleasant.
Susan (from Chicago)
Elisabeth B. Shaw
>I recently brought back a jar of Nutella from France -- that's that
>delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
>mettre au froid," which I believe translates to "Don't put in the cold."
>Is this an injunction against refrigerating the stuff? Would it do any
>harm? I'd welcome answers from anyone who knows their Nutella.
>Wpo...@aol.com
Ooooh. Lovely stuff. And yes, that translates to "do not
refrigerate". I have a jar of the Dutch version, Nusco...which I
put in the fridge. No problems. You may want to let it warm to
room temperature before you spread it, though.
Bon appetit,
Beth. (who loves Nutella)
Jeff Benjamin
> delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
> mettre au froid," which I believe translates to "Don't put in the cold."
> Is this an injunction against refrigerating the stuff? Would it do any
> harm? I'd welcome answers from anyone who knows their Nutella.
Just store it at room temperature, even after opening. You can buy it in
this country; the label states "do not regfrigerate" in English.
I was a at a friends a couple of years ago, and somehow the subject
turned to Nutella. He complained that it always turned goopy when he
microwaved it.
I pointed out the label instructions that said not to microwave it.
But, he countered, that's the only way he could soften it up after it had
been in the refrigerator.
I then pointed out the label instructions that said "do not refrigerate". :-)
--
Jeff Benjamin be...@fc.hp.com
Hewlett Packard Co. Fort Collins, Colorado
"Think! It ain't illegal yet." -- George Clinton
Michael.Wong
> I recently brought back a jar of Nutella from France -- that's that
> delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
> mettre au froid," which I believe translates to "Don't put in the cold."
> Is this an injunction against refrigerating the stuff? Would it do any
> harm? I'd welcome answers from anyone who knows their Nutella.
Hi,
I have tried Nutella in the fridge and I don't think my spread suffered in
the cold.
I think the warning is just for the fact that once Nutella is in the
fridge it is hardens and is alot harder to spread on to you bread.
That's my two cents.
Regards MikeW
Pamela Cale
>I recently brought back a jar of Nutella from France -- that's that
>delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
>mettre au froid," which I believe translates to "Don't put in the cold."
>Is this an injunction against refrigerating the stuff? Would it do any
>harm? I'd welcome answers from anyone who knows their Nutella.
>Wpo...@aol.com
I've done both - fridge and pantry. I always feel more secure putting a
potentially rancid item in the fridge, but it's SO MUCH easier using the
product if it's over 60 degrees!!! By the way, it's never gone rancid in
my pantry...........we mostly use it on toast, so even if it's from the fridge,
it spreads fine.
Pamela
San Diego, CA
Patricia Posius
>delicious chocolate/nut sauce concoction. On the jar is printed "Ne >pas
>mettre au froid," which I believe translates to "Don't put in the >cold."
>Is this an injunction against refrigerating the stuff? Would it do any
>harm?
This is all my SO's kids will eat for breakfast (on a croissant, no less! - really fat free there!), so I buy a jar just about every=
week. The problem is the stuff goes as hard as a rock when refrigerated - keep it in the pantry.
BTW, you say you brought it from France - don't you have it where you live? It is fairly common in Canada (well at least in Quebec=
, and I know you can also get it in Ontario)
Peanut
wpo...@aol.com (WPogoer) writes:
> I recently brought back a jar of Nutella from France -- that's that
> delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
> mettre au froid," which I believe translates to "Don't put in the cold."
> Is this an injunction against refrigerating the stuff? Would it do any
> harm? I'd welcome answers from anyone who knows their Nutella.
> Wpo...@aol.com
I'd definitely keep it out of the fridge -- and just eat it very
quickly in the summertime! My sis put her jar of Cadbury spread in the
fridge and it got these tiny 'jimmy' formations in the midst of the
rest of the spread. Crunchy!
LZ
"From Denmark!" repeated a cleric from Rome..."So you are American?"/
The [Greek] barber asked if I was an Englishman and when I said I was
Danish he clasped me to his bosom and said, "Bravo Americano!"
-- HC Andersen, A Poet's Bazaar
Nell Adkins
: I recently brought back a jar of Nutella from France -- that's that
: delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
: mettre au froid," which I believe translates to "Don't put in the cold."
: Is this an injunction against refrigerating the stuff? Would it do any
: harm? I'd welcome answers from anyone who knows their Nutella.
: Wpo...@aol.com
Just had to add my voice to the crowd of Nutella lovers. I
discovered it years ago, and have been addicted ever since.
I have never even contemplated putting it in the refrigerator -
always keep it in the cupboard, so I can eat a teaspoon of
it whenever I have to have a fix. I confess that I do not
store it for long periods of time in the cupboard, however.
It goes quickly. No spoilage problems here. (I cannot buy
Nutella if I'm on a diet.) Don't shop at grocery stores
that don't carry it. Glad to see this thread; I was beginning
to think that I was the only person around who like the stuff.
Nell
Kirsten Miles
Brazil. I have not seen it in the US, can one find it here?
Kirsten
Jerry Roush
posts to this news group all the time, mentioning Nutella,
but I can't figure out what it is.
Guess: Sweet hazelnut paste.
..Jerry <><
martini girl
In a previous article, Patricia Posius <tr...@alcor.concordia.ca> wrote:
>>I recently brought back a jar of Nutella from France -- that's that
>>delicious chocolate/nut sauce concoction. On the jar is printed "Ne >pas
>>mettre au froid," which I believe translates to "Don't put in the >cold."
>>Is this an injunction against refrigerating the stuff? Would it do any
>>harm?
>
>
>This is all my SO's kids will eat for breakfast (on a croissant, no less! - really fat free there!), so I buy a jar just about every=
^^
what is "SO's"
> week. The problem is the stuff goes as hard as a rock when refrigerated - keep it in the pantry.
>
>BTW, you say you brought it from France - don't you have it where you live? It is fairly common in Canada (well at least in Quebec=
>, and I know you can also get it in Ontario)
curiously, amy
mtil...@kub.nl
>Guess: Sweet hazelnut paste.
>..Jerry <><
Your guess is quiet good. It is a chocolate/hazelnut paste which is usually
eaten on bread.
Miranda
Jack and Kay Hartman
<jro...@p03.az75.az.honeywell.com> writes:
>
>I have to show my ignorance: WHAT IS NUTELLA? I see
>posts to this news group all the time, mentioning Nutella,
>but I can't figure out what it is.
>
>Guess: Sweet hazelnut paste.
The label says it is "The Chocolaty Creamy Hazelnut Spread." The
ingredients are sugar, vegetable oil, hazelnuts, nonfat dry milk,
cocoa, soy lecithin, and vanillin. I am reading this from a four year
old jar. Some friends of mine were shocked that I had never eaten it.
Shortly after this revelation I lost my job. These same friends made
me a food basket of all of the essentials (Champagne, sun dried
tomatoes, various olives, various mustards, et. al.) so I would
continue to eat well while I was out of work. Pretty sweet, wasn't it.
Anyway, they included in the basket some Nutella. I'm sure I'll never
finish this jar. The best thing I can say for it is that it is not
offensive.
Kay
Susan Coward
>I found Nutella in jars and tubes when travelling in Venezuela nad
>Brazil. I have not seen it in the US, can one find it here?
Our local Vons Market has it right next to the Peanut Butter and
Jelly. I'm in San Luis Obispo, California.
Jeanne Hinds
sir...@phoenix.net (Kirsten Miles) writes:
> I found Nutella in jars and tubes when travelling in Venezuela nad
> Brazil. I have not seen it in the US, can one find it here?
>
> Kirsten
I routinely found it in the Safeway stores in Maryland and I know the
Kroger here in Raleigh carries it also.
+-------------------------------+-------------------------------------+
| Jeanne Hinds | "Etiquette, after all, is the |
| jmh...@nando.net | imposition of civilized behavior |
| | over the chaos of instinct." |
| | - Judith Martin |
+-------------------------------+-------------------------------------+
Buddy
with the peanut butters and jellies just like on of the other reader from
CA posted. I got a large jar of it for like 3.50.
Enjoy and dip pretzel sticks in it..Yummy!
Buddy's Wife
Shelley Brown
>Brazil. I have not seen it in the US, can one find it here?
>
>Kirsten
>
>
Look for it where they stock the peanut butter or jelly/jam. I live in
Tifton, Georgia (pop. 15,000) and have no problem finding Nutella.
Dalma
We live in Fort Worth, TX and can get Nutella at the Alberton's and Tom
Thumb's grocery store chains.
Dalma Ruiz Dickens
Dalma Ruiz Dickens
Jerry Roush <jro...@p03.az75.az.honeywell.com> writes:
>
>I have to show my ignorance: WHAT IS NUTELLA? I see
>posts to this news group all the time, mentioning Nutella,
>but I can't figure out what it is.
>
>Guess: Sweet hazelnut paste.
>
>
Nutella is a wonderful chocolate/hazelnut spread. I've never tried it on
bread, I eat it right out of the jar (using a spoon, of course). :):)
Dalma
b...@aimnet.com
Miles) wrote:
:I found Nutella in jars and tubes when travelling in Venezuela nad
:Brazil. I have not seen it in the US, can one find it here?
:
:Kirsten
:
:sir...@phoenix.net
Yes, I have seen it at several stores here in the San Francisco Bay Area.
CostPlus is an import store chain that carries a variety of crafts,
housewares and foodstuffs. I saw a large display of it there two days ago.
It sure is tasty. I have also seen it a gourmet grocery store in town. So,
check out stores like this in your area.
Bryan Temmermand
Los Altos, CA
--
Bryan Temmermand
Los Altos, CA
Geri Rapp
chocolate, and couldn't wait to try it on bread, as was the 'correct' way
to eat it I was told.
Chocolate on bread was something I had never, ever imagined, and loving
chocolate as I did/do, I couldn't wait to try it.
All I can say is, the bread was great. The Nutella was just awful! [IMHO]
If it's all the way to everyone, I'll limit my chocolate to chicken!
Geri
Oliver Fuller
Jack and Kay Hartman
("Oliver Fuller") writes:
>
>Chocolate in chicken??? Please tell us more
Well, it wasn't me who brought up chocolate and chicken but here is a
recipe. I guess living in the U.K. you don't have a lot of experience
with some of the finer points of Mexican cooking. It is a rich and
varied cuisine worthy of exploration.
In Mexican cuisine, mole means sauce (like guacomole is an avocado
sauce). Typically when American people (Nortenos) use mole by itself,
they mean Mole Poblano. This is a mole that comes from Pueblo, Mexico.
It is made with chocolate. It is spiced with chiles. It is thickened
with seeds and tortillas. A good Mole Poblano is something to behold.
If you ever have a chance to go to the Mexican state of Oaxaca you must
experience all of their moles. In Oaxaca the moles are typically named
by color (black, red, green, and yellow). Sorry to digress there. I
love Oaxacan food and thought I would put in a plug for it.
I will warn you that I have not made this recipe myself. I only made
Mole Poblano once and I no longer have the recipe I used. It was very
good but to make a real mole requires a commitment. This recipe comes
from a reliable book though so I feel comfortable passing it on. This
recipe calls for turkey but Mole Poblano is also good on chicken (as
referenced in the previous post) and it is good on shrimp (as served in
my favorite Mexican restaurant in East L.A.).
The recipe is from Authentic Mexican by Rick Bayless with Deann Groen
Bayless.
Kay
Dark and Spicy Mole with Turkey
Mole Poblano de Guajolote
The meat:
A 10- to 12-pound turkey
The chiles:
16 medium (about 8 ounces total) dried chiles mulatos
5 medium (about 2 1/2 ounces total) dried chiles anchos
6 (about 2 ounces total) dried chiles pasillas
1 canned chile chipotle, seeded (optional)
The nuts, seeds, flavorings and thickeners:
1/4 cup sesame seeds, plus a little for garnish
1/2 teaspoon coriander seeds
1/2 cup lard or vegetable oil, plus a little more if needed
A heaping 1/3 cup (2 ounces) unskinned almonds
1/3 cup (about 2 ounces) raisins
1/2 medium onion, sliced
1 corn tortilla, stale or dried out
2 slices firm white bread, stale or dried out
1 ripe, large tomato, roasted or boiled, cored, and peeled
OR 3/4 15-ounce can tomatoes, well drained
The spices:
2/3 3.3-ounce tablet (about 2 ounces) Mexican chocolate, roughly
chopped
10 black peppercorns (or a scant 1/4 teaspoon ground)
4 cloves (or aobut 1/8 teaspoon ground)
1/2 teaspoon aniseed (or a generous 1/2 teaspoon ground)
1 inch cinnamon stick (or about 1 teaspoon ground)
To finish the dish:
1/4 cup lard or vegetable oil
About 2 1/2 quarts poultry broth, preferably made from turkey
Salt, about 2 teaspoons (depending on the saltiness of the broth)
Sugar, about 1/4 cup
1. The turkey. If your butcher won't cut up your turkey, do it
yourself: Cut the leg-and-thigh quarters off the body of the turkey,
then slice through the joint that connects the thigh to the leg. Cut
the two wings free from the breast. Then set the turkey up on the neck
end and, with a cleaver, cut down both sides of the backbone and remove
it. Split the breast in half. Reserve the back, neck and innards
(except the liver) to make the broth. Cover the turkey pieces and
refrigerate.
2. The setup. As with any recipe calling for twenty-six different
ingredients, half the battle is won by getting yourself properly set
up. Organize the ingredients as follows: stem, seed and carefully
devein he dried chiles, reserving 2 teaspoons of the seeds; tear the
chiles into flat pieces. If using the chipotle, seed it and set aside.
Make measured mounds of sesame seeds, coriander seeds, almonds, raisins
and onions. Lay out the garlic, tortilla and bread. Place the tomato
in a large bowl and break it up, then add the chopped chocolate to it.
Pulverize the remaining spices, using a mortar or spice grinder, then
add to the tomato and chocolate. Have the lard or oil at ready access.
3. Toasting the seeds. In a medium-size skillet set over medium heat,
dry-toast the chile, sesame and coriander seeds, one kind at a time,
stirring each until it has lightly browned. Add to the tomato mixture.
4. Frying and reconstituting the chiles. Turn on the exhaust fan to
suck up the pungent chile fumes. Measure 1/4 cup of the lard or oil
into the skillet and, when hot, fry the chile pieces a few at a time
for several seconds per side, until they develop a nut-brown color.
Remove them to a large bowl, draining as much fat as possible back into
the skillet. Cover the chiles with boiling water, weight with a plate
to keep them submerged, soak at least 1 hour, then drain and add the
chile chipotle.
5. Frying the almonds, raisins, onion and garlic. Heat the remaining
1/4 cup of lard or oil in the skillet, add the almonds and stir
frequently until browned through, about 4 minutes. Remove, draining
well, and add to the tomato mixture. Fry the raisins for a minute or
so, stirring constantly as the puff and brown. Scoop out, draining
well, and add to the tomato mixture. Cook the onion and garlic,
stirring frequently, until well browned, 8 to 9 minutes. Press on them
to rid them of fat, and remove to the mixing bowl with the tomato and
other fried ingredients.
6. Frying the tortilla and bread. If needed, add a little more fat,
then fry the tortilla until browned, break it up and add to the mixing
bowl. Lay the bread in the pan, quickly flip it over to coat both
sides with fat, then brown it on both sides. Tear into large pieces
and add to the tomato mixture.
7. Pureeing the mixture. Sitr the mixture thoroughly and scoop 1/4 of
it into a blender jar, along with 1/2 cup of the broth. Blend until
very smooth, adding a little more liquid if the mixture won't move
through the blades. Strain through a medium-mesh sieve. Puree the 3
remaining batches, adding 1/2 cup broth to each one; strain.
8. Pureeing the chiles. Puree the drained chiles in 3 batches, adding
about 1/2 cup of the broth (plus a little more if needed) to each one;
strain through the same sieve into a separate bowl.
9. Frying the turkey. Heat 1/4 cup of the lard or oil in a large (at
least 8-quart) kettle over medium-high. Dry the turkey pieces with
paper towels and brown them in the lard in several batches, 3 or 4
minutes per side. Remove to a roasting pan large enough to hold them
comfortably. Set aside at room temperature until the sauce is ready.
10. Frying and simmering the sauce. Pour off the excess fat from the
kettle, leaving a light coating on the bottom. Return to the heat for
a minute, then add the chile puree and stir constantly until darkened
and thick, about 5 minutes. Add the other bowlful of puree and stir
several minutes longer, until the mixture thickens once again. Mix in
5 cups of broth, partially cover, reduce the heat to medium-low and
simmer gently 45 minutes, stirring occaisionally. Finally, season with
salt and sugar and, if the sauce is thicker than heavy cream, thin it
with a little broth.
11. Baking the turkey. Preheat the oven to 350 degrees F. Pour the
sauce over the turkey, cover the pan and bake until the bird is tender,
about 2 hours. Remove the turkey from the pan and spoon the fat off
the sauce (or, if serving later, refrigerate so the fat will congeal
and be easy to remove).
12. Presentation. Let the turkey cool, skin it and cut the meat from
the bones in large pieces, slicing against the grain; lay out the meat
in 2 or 3 large baking dishes.
Shortly before serving, pour the sauce over the turkey, cover and heat
in a 350 degree F oven for 15 to 20 minutes.
Immediately before you carry the mole to your guests, spoon some sauce
from around the edges over the turkey to give it a glistening coat,
then sprinkle with sesame seeds.
COOK'S NOTES
Balancing the Flavor of Mole: The flavors of mole begin to fuse during
cooking; a day later, maybe two, the fusion is complete and the flvor
is truley mole. For that reason, I add an initial measurement of salt
and sugar, then I fin-tune those seasonings just before serving. Each
underscores and balances a different face of this complex sauce.
INGREDIENTS
Chiles: To prepare an authentic mole poblano, you must have the
revered triumvirate of mulato, ancho and pasilla; the chipotle isn't
critical, though it adds a dimension I like. Without the right chiles,
it just won't work.
Mexican Chocolate: In my opinion, the style of chocolate isn't as
critical as the variety of chiles; the Mexican kind can be replaced in
this recipe with 2 tablespoons unsweetened cocoa.
TIMING AND ADVANCE PREPARATION
From start to finish, mole poblano takes about 6 hours (if the broth is
on hand), about 3 hours of which are relatively unattended simmering or
baking. That approach, however, doesn't allow the mole to develop the
best flavor (nor does it leave the cook in much of a mood for a party).
It is easiest to spread the preparations over 4 days. Day 1 -
assemble the ingredients and complete the toasting/frying in Steps 3
through 6. BUT DO NOT SOAK THE CHILES. Day 2 - cut up the turkey and
make your broth. Day 3 - soak the chiles and make the sauce; brown and
bake the turkey. Cool the turkey and sauce separately, then cover and
refrigerate. Day 4 - skin and slice the turkey, heat with the sauce
and serve.
Judith Krain
Sue Miller
>
> I found Nutella in jars and tubes when travelling in Venezuela nad
> Brazil. I have not seen it in the US, can one find it here?
>
> Kirsten
>
> sir...@phoenix.net
Kirsten,
I can find it next to the peanut butter & jellies. I live in Kansas and if it
has made it here it must be just about everywhere.
It is not as good on American store bought bread though. It needs to be on
nice big chunks of fresh bread like in Europe.
Sue
--
Sue Miller
sami...@databank.com
That is life in the fast lane, take a deep breath & go on.
| e-mail -mailto:sami...@southwind.net |
| Homepage URL -http://www.southwind.net/~samiller/me.html |
Dan Masi
>About 12 years ago, a friend brought me back a jar from Europe. I love
>chocolate, and couldn't wait to try it on bread, as was the 'correct' way
>to eat it I was told.
>Chocolate on bread was something I had never, ever imagined, and loving
>chocolate as I did/do, I couldn't wait to try it.
>All I can say is, the bread was great. The Nutella was just awful!
Nutella doesn't need bread to be awful; it does so just fine on it's own.
>If it's all the way to everyone, I'll limit my chocolate to chicken!
Don't give up. Go to a bakery that's known for really good croissant, and
order yourself a croissant au chocolat. Chocolate and bread can be
wonderful together. What Nutella has to do with chocolate, I'm not
really sure.
--
Dan Masi
Mentor Graphics Corp.
dan_...@mentorg.com
Hal Render
>
> I found Nutella in jars and tubes when travelling in Venezuela nad
> Brazil. I have not seen it in the US, can one find it here?
As other's have mentioned, it's around. We have it locally in Cub Foods
and other chain markets. I also noticed a "Milky Way" (same as the candy bar)
spread at several local stores. It's also a chocolate/hazelnut spread and
is apparently in direct competition with Nutella. I haven't tried it, so I
can't tell you how it compares.
--
Hal Render
Center for Software Systems Engineering
Univ. of Colorado at Colorado Springs
ren...@massive.uccs.edu
Tailgate2
(Dan Masi) writes:
> What Nutella has to do with chocolate, I'm not
>really sure.
Is that the problem.......nasty chocolate? I just can't imagine what
could be bad about chocolate and nuts. Was thinking I'd try to find it
next time shopping but now I'm not so sure. Tell me what you really think
Dan!
bobbie
Sheri Cohen
i actually prefer refridgerated nutella . 'll have a spoonful for desert
whenever, and it appeases my sweet tooth....
yummy!
sheri
Liz Little
of some supermarkets. Also in some ethnic grocery stores including
Syrian - Lebanese ones as well as Italian ones.
Nancy Dooley
>From: ren...@massive.uccs.edu (Hal Render)
>Subject: Re: Nutella, in the US?
>Date: 27 Nov 1995 21:55:21 GMT
>Kirsten Miles wrote:
>>
>> I found Nutella in jars and tubes when travelling in Venezuela nad
>> Brazil. I have not seen it in the US, can one find it here?
>As other's have mentioned, it's around. We have it locally in Cub Foods
>and other chain markets. I also noticed a "Milky Way" (same as the candy bar)
>spread at several local stores. It's also a chocolate/hazelnut spread and
How can a "Milky Way" spread have hazelnuts, when the candy bar doesn't?
Nancy Dooley
"A cheerful look makes a dish a feast"...Herbert, Jacula Prudentum
Peanut
nancy-...@uiowa.edu (Nancy Dooley) writes:
> How can a "Milky Way" spread have hazelnuts, when the candy bar doesn't?
I don't know where Milky Way spread is made, Canada springs to mind for
some reason but... candy bars of the same name in different countries
are not always the same inside. For example, my roommate maintains that
Mars Bars and Milky Ways are switched in the UK (she was a student for
6 or so mos). Kit Kats in the UK go the short way across, not the long
way as in the States. Red M&M's were for sale in Europe way before they
came back in the States. Twix bars in the UK have another name which I
can't recall right now. I think it's Ranger. And so on.
Johanna Colgrove
Hal Render <ren...@massive.uccs.edu> wrote:
>Kirsten Miles wrote:
>> I found Nutella in jars and tubes when travelling in Venezuela nad
>> Brazil. I have not seen it in the US, can one find it here?
>As other's have mentioned, it's around. We have it locally in Cub Foods
>and other chain markets. I also noticed a "Milky Way" (same as the candy bar)
It's definitely around in the stores here. Safeway has it next to the
peanut butter and jams.
The other place I've found it is Asian markets. Sometimes with a
different name but the same thing. And it's always MUCH cheaper
than in the chain stores. You might also check Latin American grocery
stores if you have them where you live. It really does depend on
where you live though in the US.
Johanna
--
--------------------------------------------------------------
tur...@reed.edu Johanna C. Colgrove
Computer User Services Reed College
Nancy Dooley
>From: zi...@hmivax.humgen.upenn.edu (Peanut)
>Subject: Re: Nutella, in the US?
>In article <nancy-dooley....@uiowa.edu>
>nancy-...@uiowa.edu (Nancy Dooley) writes:
>> How can a "Milky Way" spread have hazelnuts, when the candy bar doesn't?
>I don't know where Milky Way spread is made, Canada springs to mind for
>some reason but... candy bars of the same name in different countries
>are not always the same inside. For example, my roommate maintains that
I guess if I ever am faced with a "new" product like this, I'll just have to
read the ingredi-ments more carefully ;-(.
N.
Peanut
> In article <nancy-dooley....@uiowa.edu>
> nancy-...@uiowa.edu (Nancy Dooley) writes:
>
> > How can a "Milky Way" spread have hazelnuts, when the candy bar doesn't?
>
> I don't know where Milky Way spread is made, Canada springs to mind for
> some reason but... candy bars of the same name in different countries
> are not always the same inside. For example, my roommate maintains that
> Mars Bars and Milky Ways are switched in the UK (she was a student for
> 6 or so mos).
OK I was wrong here... My roomie says that Milky Way Bars in the UK are
3 Musketeers in the States and that her friends melt them down in the
microwave to pour over ice cream.
Stephen Guzzetti
>Yes, in the Boston area, it also is in the peanut butter and jelly area
>of some supermarkets. Also in some ethnic grocery stores including
>Syrian - Lebanese ones as well as Italian ones.
>
nutella is very common at supermarkets now.....
at least in the west where i live....
ive seen it in all the groecery stores from boise,id all the way down to
las cruces,nm
Richard Bornstein
Dan Masi
What I really think about Nutella? Sweet. Really sweet. Really majorly
devastatingly oh-so-sweet-your-teeth-will-dissolve sweet.
Nasty chocolate isn't the problem... I just don't get all that much of
a chocolate sense at all from the stuff, though it does have cocoa in it.
It's kinda masked by the sweetness.
I think the big problem is, I just don't know what to *do* with the stuff.
I keep thinking it might make a really good out-of-the-jar icing for
the right cake, but I haven't tried it yet.
Anyway, if you want to know what it tastes like without buying a jar,
there are these candies that taste identical; in fact, I'd bet that the
ganache-like filling *is* Nutella with something to lighten it up a
bit; after all, the candy is made by the same company that makes
Nutella, I think. They're called Ferrara Rocher, and they're these little
golfball-sized chocolate hazelnut candies. And they're *really* good.
Heather Gunning
part. When I was a kid, we lived in Germany. A big treat for me & my brother
was to have Nutella on bread for a snack after breakfast. It's also pretty
good with peanut butter (only the creamy kind, though) as an alternative to PB
& jelly sandwiches. Just don't try it if you're counting calories!!
Heather
-------------------------------------------------------------------------------
------------------------------
>I think the big problem is, I just don't know what to *do* with
^^^^^^^^^^^^^^^^
>the stuff.
>I keep thinking it might make a really good out-of-the-jar icing for
>the right cake, but I haven't tried it yet.
-----------
If a cluttered desk is a sign of a cluttered mind,
What does an empty desk signify?
Louise Kelley
nancy-...@uiowa.edu says...
>
>In article <49dc49$4...@harpo.uccs.edu> ren...@massive.uccs.edu (Hal
Render) writes:
>>From: ren...@massive.uccs.edu (Hal Render)
>
>>>
>>> I found Nutella in jars and tubes when travelling in Venezuela nad
>>> Brazil. I have not seen it in the US, can one find it here?
>
>>As other's have mentioned, it's around. We have it locally in Cub
Foods
>>and other chain markets. I also noticed a "Milky Way" (same as the
candy bar)
and
>
doesn't?
>
>
>
>"A cheerful look makes a dish a feast"...Herbert, Jacula Prudentum
I live in Pennsylvania, and we can get Nutella in larger chain
markets-Wegmans is one, Price Chopper is another. They are both based in
New York. I would look in the large stores for it.
No, I did not die my roots black!
>>I didn't catch what the original post was about, but I can help with this
>>part. When I was a kid, we lived in Germany. A big treat for me & my brother
>>was to have Nutella on bread for a snack after breakfast. It's also pretty
>>good with peanut butter (only the creamy kind, though) as an alternative to PB
>>& jelly sandwiches. Just don't try it if you're counting calories!!
>>
>>
>>Heather
>>>I think the big problem is, I just don't know what to *do* with
>> ^^^^^^^^^^^^^^^^
>>>the stuff.
>>>I keep thinking it might make a really good out-of-the-jar icing for
>>>the right cake, but I haven't tried it yet.
Well I know I eat it on toast in the morning for breakfast It is really
great with a wheat biscuit or cracker> It is excellent with
peanut butter> Great with fruit> (i don"t have a period the keyboard
just went wacky on me)
i don"t know about a cake frosting but i"m sure cup cakes wouldn"t
be bad>
christie
S. Moore
Nevada, Arizona, New Mexico, and Colorado. (I have their flyer in front
of me. I really don't memorize this stuff :)
Sue
--
Sue Moore University of Nevada, Las Vegas moor...@nevada.edu
Andrew Grant
>>>>I keep thinking it might make a really good out-of-the-jar icing for
>>>>the right cake, but I haven't tried it yet.
I use it as a filling in a hazelnut cake (quickbread type) - tastes
delicious
arti...@sisna.com
where to find Nutella in the U.S. Did anyone mention Cost Plus? I was
there this morning and noticed it on the shelf with jams and
preserves.
Cathy Artigues
arf...@gmail.com
> wpo...@aol.com (WPogoer) wrote:
> >I recently brought back a jar of Nutella from France -- that's that
> >delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
> >mettre au froid," which I believe translates to "Don't put in the cold."
> >Is this an injunction against refrigerating the stuff? Would it do any
> >harm? I'd welcome answers from anyone who knows their Nutella.
> >Wpo...@aol.com
>
> Ooooh. Lovely stuff. And yes, that translates to "do not
> refrigerate". I have a jar of the Dutch version, Nusco...which I
> put in the fridge. No problems. You may want to let it warm to
> room temperature before you spread it, though.
>
> Bon appetit,
> Beth. (who loves Nutella)
On Thursday, November 16, 1995 at 1:00:00 PM UTC+5, Elisabeth B. Shaw wrote:
> wpo...@aol.com (WPogoer) wrote:
> >I recently brought back a jar of Nutella from France -- that's that
> >delicious chocolate/nut sauce concoction. On the jar is printed "Ne pas
> >mettre au froid," which I believe translates to "Don't put in the cold."
> >Is this an injunction against refrigerating the stuff? Would it do any
> >harm? I'd welcome answers from anyone who knows their Nutella.
> >Wpo...@aol.com
>
> Ooooh. Lovely stuff. And yes, that translates to "do not
> refrigerate". I have a jar of the Dutch version, Nusco...which I
> put in the fridge. No problems. You may want to let it warm to
> room temperature before you spread it, though.
>
> Bon appetit,
> Beth. (who loves Nutella)
should it be keep at room temperature in hot summer when there is around 40C temp outside?
songbird
> On Thursday, November 16, 1995 at 1:00:00 PM UTC+5, Elisabeth B. Shaw wrote:
songbird