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Saint Nick said:
Something is up with Javascript for me today...can't quote anything or edit posts.Anyways.I am a huge fan of Justin's products. IMO, if you are a big fan of peanut butter in general, you will like theirs 🙂 I can polish off a jar of the hazelnut butter in under a few days...LOL
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Well, the Kroger I went to doesn't appear to carry Justin's PB - but the chocolate hazelnut butter is... fucking phenomenal! 😀

absolutely delicious. Just right. Quite a bit different, but in all the right ways imho.

Now, onto another concern: can I get it cheaper than $10/pint? Almost unreasonably expensive, but worthy thus far as a treat.
Just put some on a crescent roll left over from dinner. Excellent. 🙂
 
very few people ate nutella on bread thinking it was a treat, if they did then they probably woulda chosen ice cream instead.
 
destrekor said:
Well, the Kroger I went to doesn't appear to carry Justin's PB - but the chocolate hazelnut butter is... fucking phenomenal! 😀

absolutely delicious. Just right. Quite a bit different, but in all the right ways imho.

Now, onto another concern: can I get it cheaper than $10/pint? Almost unreasonably expensive, but worthy thus far as a treat.
Just put some on a crescent roll left over from dinner. Excellent. 🙂
Click to expand...
I have found it on Amazon.com, but even with Prime it is still $28 for a case of three. Not much savings. I only buy it about once a month because yeah... 10 bones is pretty insane! But, I seriously enjoy it more than Nutella. Nutella is too sweet :colbert: but I think that is why people like it :biggrin:
 
Anyone speak italian?

WTF is the difference between these 2?

192ce7e1.jpg

8d91782f.jpg
 
Amounts in the UK version are slightly different, although it could just be a different way of showing them (dried as opposed to wet ingredients or something).

OyhiB.jpg


Edit:Oops, maybe I should have resized that image. I'd advise you not to click on it.
 
Ns1 said:
Anyone speak italian?

WTF is the difference between these 2?

192ce7e1.jpg

8d91782f.jpg
Click to expand...

Italian Nutella uses veggie oil and skim cocoa and US version uses Palm oil and just cocoa. Italian whey is powdered while US whey is reduced mineral, no mentioned of being powdered. Also, fake vanilla (vannillin) used in US version, although the Italian version mentions "aromi" which are "aromas", not sure what italian law says about labeling food ingredients and whether or not is artificial.
 
NetWareHead said:
Italian Nutella uses veggie oil and skim cocoa and US version uses Palm oil and just cocoa. Italian whey is powdered while US whey is reduced mineral, no mentioned of being powdered. Also, fake vanilla (vannillin) used in US version, although the Italian version mentions "aromi" which are "aromas", not sure what italian law says about labeling food ingredients and whether or not is artificial.
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I wouldn't be at all surprised if those ingredients were the same but the laws about how ingredients are listed differs in different countries so they are written differently.
 
Ns1 said:
They are not the same viscosity, so there's gotta be some difference somewhere.
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Nutella is really sensitive to how it's been stored. I've had jars that have been exposed to temperature extremes and they have had a very different texture.
 
vi edit said:
What I find interesting is that the serving size is less than half the US jar. 15g vs 37g.

That's 80 calories vs 200 per serving.
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I always laugh at those serving sizes. How much is 15g of nutella? A teaspoon or two? Does anyone seriously weigh out their spread before using it?
 
WelshBloke said:
I always laugh at those serving sizes. How much is 15g of nutella? A teaspoon or two? Does anyone seriously weigh out their spread before using it?
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I used a spoon to scoop out some, put it in a dish and dip soda crackers in it :biggrin:
 
WelshBloke said:
I always laugh at those serving sizes. How much is 15g of nutella? A teaspoon or two? Does anyone seriously weigh out their spread before using it?
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I prefer a colloquial measurement along with an accurate one. I give a close estimate because my daughter's diabetic. I need to know how many carbs are involved for insulin purposes.
 
lxskllr said:
I prefer a colloquial measurement along with an accurate one. I give a close estimate because my daughter's diabetic. I need to know how many carbs are involved for insulin purposes.
Click to expand...

I can see the need for accurate measurements, but they should do them per 100g rather than per random amount.
 
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