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What’s Nutella?
Ah me, the silliness never stops.
1. This is brought on by a frost in Turkey where most of the world’s hazelnuts come from. How is this “global warming”?
2. Nutella consists mostly of palm oil, sugar with some filberts added in. Any price increases can be largely attributed to the production company gouging consumers by pretending that a hazelnut shortage is contributing significantly.
In my limited understanding of the law of supply and demand, a rise in price would decrease the quantities demanded thus mitigating the “shortage”. YMMV
On the bright side… At least the Oregon Hazelnut farmers will benefit, as they produce something like 90% of the USA’s Hazelnut crop.
Sorry, can’t get worked up about a Nutella shortage. But if you check the sidebar on the CTV link, there’s a story (with photo) about a somewhat less-than-svelte volunteer at an Ottawa-area food bank being righteously indignant about donations of “unhealthy” food products such as Kraft Dinner and canned stew.
Apparently ISIS terrorists love Nutella – might this solve the problem of too many ISIS terrorists?
Never tasted it.
That reporter is obviously a nut job doing a nut’s job.
O/T….. Speaking of nuts, I see Kinsella is in trouble again !
Calling it a melted candy bar in a bottle is BS. If any candy bar tasted as bad as the Nutella crap,they would be out of business in a week.
A Nutella shortage? That is the bright side isn’t it?
I saw that news footage on CJOH last evening and cursed. The Nanny state here in Ontario won’t be happy until they are handing out an allowance of rice each day. How many young people are going to live on a diet of KD (and beer) attending college or university? LOTS. I know my son did.
Try it – you’ll like it! ‘Way better than peanut butter.
I bought my first jar of Nutella. Conclusion: underwhelmed.
I am surprised how much the nut-taste resembles peanut butter, and how little chocolate flavor is present. I am surprised to learn they use cocoa, and not real chocolate with chocolate fat. Third I am disappointed the shape of the jar is misleading to contain less than than appears on the shelf. The small size jar is more narrow than its lid.
But I am also surprised how much tahini resembles peanut butter. I’ve made my own tahini, both with husked sesame seed and unhusked. In both cases roasted, my homemade tahini, either type is far better tasting than any of the four types that I purchased. And that is not bragging, that is a fact. They are objectively better tasting, and their taste resembles closely peanut butter, and further, I concluded that peanut butter can be substituted successfully in dishes such as humus.
This is all so odd because there is a big difference between the taste of peanuts and hazelnuts and sesame seeds, but that difference in taste largely disappears when pureed into paste. That is a disappointment. I fully expected sesame seed paste to taste like sesame seeds or like sesame seed oil, but it does not.
So, I decided one can make their own Nutella that tastes better than store-bought Nutella by using real chocolate.
Their label says, “skimmed milk.” Powdered milk has no fat that would spoil. I’d use that, and thin the mixture with water. I haven’t tried this because I still have my little jar of authentic Nutella and I’m not all that crazy about it, but my next try will be make my own peanut butter and use my own authentic chocolate. I see no reason for cocoa.
bour3, in case you are still following this thread, your comments intrigued me. I am somewhat of a fan of Nutella, so I really felt obligated to respond to your post. I was under the impression that chocolate was the stuff that is made from cocoa, which is extracted from cacao beans, so your response seemed a little nonsensical. I’m glad I did some research before treating it as such.
I Googled “What’s the difference between cocoa and chocolate?”. That produced some very interesting and, for me, informative results! A small sample of the websites which answered that question but with some slight differences:
http://blogs.webmd.com/food-and-nutrition/2012/04/you-say-cacao-i-say-cocoa-we-both-say-chocolate.html
http://www.finecooking.com/articles/chocolate-vs-cocoa-powder.aspx
http://www.differencebetween.net/object/comparisons-of-food-items/difference-between-cocoa-and-chocolate/
Then I Googled “Nutella ingredients” and got the following:
http://www.nutella.com.au/products/ (click “Discover Nutella”)
http://foodwatch.com.au/blog/additives-and-labels/item/nutella-the-full-correct-list-of-ingredients.html
http://o.canada.com/health/diet-fitness/yoni-freedhoff-nutella-ingredients
I guess I wasn’t totally surprised that the first ingredient is sugar, and that isn’t usually enough to turn me off a product (I am fond of saying that “too sweet” is an oxymoron), but in the 3rd website it says 2 tablespooons of Nutella contain 5.5 teaspoons of sugar. Whoa! 1 tablespoon is 3Â teaspoons! Nutella is 91.7% sugar????
I need to check this out a little better.
OK, the second website is a little less hysterical, saying 55% sugar. Spreadable chocolate (i.e. candy)? I can live with that – I’ve never pretended it was healthy. 😉