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Nutella - Page 11

post #151 of 185
Quote:
Originally Posted by mm84321 View Post


This thread really is dangerous.

Yep...I caved in and bought some:

post #152 of 185
Quote:
Originally Posted by mm84321 View Post


This thread really is dangerous.

No kidding. I thought I had this monkey off my back... but this thread... it has infested my brain... I curse you, gdl!

Seriously though, since I cannot in good conscience buy this sugar and palm oil concoction, no matter how heavenly it tastes, I decided to make my own from basic, healthier ingredients:

Warning: Spoiler! (Click to show)



And here the result for breakfast this morning, on some also home-made challah bread
(yes, I know, I have too much time on my hands)
Warning: Spoiler! (Click to show)


post #153 of 185
Thread Starter 
OK very nice... now, honestly, be very honest... did it taste as good as Nutella?
post #154 of 185
Quote:
Originally Posted by gdl203 View Post
OK very nice... now, honestly, be very honest... did it taste as good as Nutella?
It's been years since I last had Nutella, so it's hard to compare it precisely. But the spread I made was very tasty, maybe a little nuttier than Nutella (like Rocher, the filling of which is basically Nutella, except that there are hazelnut pieces that make it taste nuttier). It is definitely not as sweet (which I could easily change but chose not to) as Nutella and has a deeper cocoa flavour. Honestly, I was surprised how well it turned out, especially since I didn't follow any recipes (I did look around for some inspiration, though) but just used whatever seemed to make sense. Stuff that you make yourself always tastes better subjectively, of course, but I think for a first try, the outcome is excellent.
post #155 of 185
There's alternative brands that don't have all the additives and modified crap-- world market carries one I believe. Plus I rather get my Nutella from Italy itself, where there's less shit in it.
post #156 of 185
Quote:
Originally Posted by gdl203 View Post
But of course !!

Here's a ghetto chocolate turnover I love to enjoy with morning coffee:
- cut out edges of a slice of fresh and moist white or wheat bread
- deposit a nice spoonful of Nutella in center
- fold over like a big dumpling, press edges with fingers to seal
- in toaster until golden brown


quite possibly the greatest post ive ever read in this subforum. amazing.
post #157 of 185
..
post #158 of 185
Thread Starter 
I relapsed
post #159 of 185
I absolutely love the stuff, but can't have it at home to avoid overdoing it. It's the only thing on a hotel breakfast I always look forward to. I just split a croissant and stuff as much Nutella as possible in it and then seal it again. Just need to watch out that it doesn't blast out all over the place.
post #160 of 185
Thread Starter 
I try not to have a jar at home either. But I relapse every time I end up in a Delta lounge.
post #161 of 185
I was at DiBruno bros in Philly not long ago and saw what appeared to be a jerobaum sized Nutella.
post #162 of 185
About a month ago I was working relatively late, by myself, and one of the office assistants had a jar in the food area - I took that jar, threw away the cap, and ate the entirety of what was left with my right index finger.
post #163 of 185
Thread Starter 
see post #1
Quote:
Originally Posted by gdl203 View Post

If I could find a way to turn the jar inside out and lick it, I wouldn't feel bad about throwing it away with all these thin streaks of good stuff on it
post #164 of 185
Quote:
Originally Posted by gomestar View Post

I was at DiBruno bros in Philly not long ago and saw what appeared to be a jerobaum sized Nutella.

A hogshead of Nutella would be nice.
post #165 of 185
I enjoy having a bit of Nutella (sometimes I buy Carrefour brand, depending on if Nutella is on sale), but wouldn't people find it weird if someone started putting chocolate frosting on everything or ate it by the spoonful? I usually mix mine with some fromage blanc and eat it with some petit buerres. To me Nutella just seems like frosting. Am I missing something that differentiates the two?
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