Things that frustrate us all
- Thread starter rhubarbodendron
- Start date
Don't know about other countries, but over here we have lists online where you can check which big brand hides behind a certain noname company. Most of the time the recipes are the same (for example with potato chips). Occasionally they use cheaper ingredients - and, alas, frequently more sugar - in the noname products.
Btw, if you happen to be a Nutella fan: about 2 months ago they altered their recipe and use far more sugar and less cocoa and nuts now. Rumour has it that the new product is terrible, so if you have a chance to buy the old version, seize it.
The other day I found a recipe for homemade chocolate/hazelnut spread which I'll try out occasionally.
Btw, if you happen to be a Nutella fan: about 2 months ago they altered their recipe and use far more sugar and less cocoa and nuts now. Rumour has it that the new product is terrible, so if you have a chance to buy the old version, seize it.
The other day I found a recipe for homemade chocolate/hazelnut spread which I'll try out occasionally.
True, but in the case of milk (plain) there isn't exactly much different you can do with it to in terms of recipe changes.
It's not a rumour
http://www.telegraph.co.uk/news/201...nuts-changes-recipe-beloved-chocolate-spread/
That's disappointing. I usually try to keep a jar in the cupboard for baking (who doesn't love Nutella baked goods?
). I'm sure it's probably still the old version I currently have, but it would have to be replaced at some point. I wonder if the difference is really noticeable if you're not actually eating it as a spread by itself?That's disappointing. I usually try to keep a jar in the cupboard for baking (who doesn't love Nutella baked goods?
Here is the question when a recipe changes slightly could you tell the difference in a blind taste test?
Or when people hear a recipe has changed do they say it tastes different because they know it's different?
Besides go back say 10 years and it's likely there was a lot more salt and sugar in the foods we bought which would prefer those are the modern version?
Don't know about the situation in GB, but in Germany, there was far less sugar in food, 30 years ago. It's almost impossible nowadays to get decent pickled gherkins - they are all more like candied gherkins. One of the things that annoy me most when Shopping. For the last 10 years I've taken to pickling gherkins myself.
From what I read the company didn't announce what they changed in the Nutella recipe; they just called it "improoved" - the customers complained about a completely different taste and that's how it became public. So it was a sort of blind taste test on a large scale. Personally, I don't like Nutella at all - I've always considered it too sweet and used other brands instead. Recently I found a tiny organic brand that uses 65% nuts =). The disadvantage is that there's a puddle of hazelnut oil on top if you don't use it daily but all you need to do is stir it occasionally.
I've never used Nutella or other spreads for baking because of their high price. Instead, I combine cocoa powder with hazelnut oil (and/or ground hazelnuts) and an absolute minimum of sugar.
From what I read the company didn't announce what they changed in the Nutella recipe; they just called it "improoved" - the customers complained about a completely different taste and that's how it became public. So it was a sort of blind taste test on a large scale. Personally, I don't like Nutella at all - I've always considered it too sweet and used other brands instead. Recently I found a tiny organic brand that uses 65% nuts =). The disadvantage is that there's a puddle of hazelnut oil on top if you don't use it daily but all you need to do is stir it occasionally.
I've never used Nutella or other spreads for baking because of their high price. Instead, I combine cocoa powder with hazelnut oil (and/or ground hazelnuts) and an absolute minimum of sugar.
Allergies frustrate me.
^^ He's right, it scares the hell out of me that you don't know that yet hold a license. Please tell me you're joking?
But if they labelled the product as new improved recipe then it's not a blind test as the customer knows there is something different.
I bought some natural peanut butter the other day. It was so natural it had a slick of oil on the top. I love that feeling of being the first person to dip your knife into a freshly opened jar of peanut butter or Vegemite or mayonnaise. Expectations were high! Bread was waiting... Meh. Who corrupted my taste buds by getting me used to sugar in my peanut butter because the natural stuff is in the fridge now hoping to be recycled into a base for satay sauce. I bought a normal jar to replace it. So much better.
I could certainly tell when they changed how they made the chocolate coating in Bridge Mix a number of years back. It wasn't actually advertised, IIRC, but it was really noticeable.
And I used to loooove Bridge Mix, and bought it fairly regularly. On the plus side, since I've greatly improved my diet over the last few years, I've dropped stuff like that pretty much completely, so since I don't really care for the new Bridge Mix, I don't miss it!
(Although I still terribly miss Peanut Butter M&Ms...
)
If that's the case, then Vietnamese must be the most dignified and respectable language in the world!
Laura Scudder's Old Fashioned Peanut Butter -- the kind with no sugar, stabilizers or emulsifiers, just peanuts and salt -- is the only brand of peanut butter I buy. You have to stir it quite thoroughly and keep it in the fridge so the oil doesn't separate.
If your taste buds have been corrupted by sugary peanut butter, I suggest you give them a chance to get un-corrupted. Peanut butter isn't supposed to taste sweet, dammit. It's supposed to taste like peanuts!
Last edited:
Refuge, would you like a recipe for peanutbutter kisses with a chocolate filling?
What frustrates me today is that weekends are so short nowadays. They used to make them much longer when I was a kid.
What frustrates me today is that weekends are so short nowadays. They used to make them much longer when I was a kid.
There is nothing special about weekends, they are much the same as week days these days.
depends on the country, MacLeod. In Bavaria, the weeekend is still sacred. Shops close either on Saturday noon or in the afternoon and won't open till Monday. All work except for vital work (hospitals, firebrigades, police) is forbidden. Sunday is all peace and quiet =) It's heavenly!
It frustrates me that there's 3 million people in the US who have celiac, or some similar actual, diagnosed wheat allergy, and they get their own aisle at the grocery store, mainly because of the millions of pumpkin-spice-privileged trend-followers who have IMAGINARY wheat sensitivity.
Meanwhile, there's about 30 million actual diabetics in the US, and we can't get SHIT. No, they give us "Low sugar" options, and "Sugarless" candies LOADED with sugar alcohol (still raises your sugar, just not QUITE as bad). NO< I fucking need SUGAR-FREE options, and I need them NOT to taste like CARDBOARD for once.
Somebody, start a chain restaurant for diabetics. Or invent the sugar-free vanilla cream doughnut so I can throw my money at your face.
Meanwhile, there's about 30 million actual diabetics in the US, and we can't get SHIT. No, they give us "Low sugar" options, and "Sugarless" candies LOADED with sugar alcohol (still raises your sugar, just not QUITE as bad). NO< I fucking need SUGAR-FREE options, and I need them NOT to taste like CARDBOARD for once.
Somebody, start a chain restaurant for diabetics. Or invent the sugar-free vanilla cream doughnut so I can throw my money at your face.
If you're carb counting, it shouldn't be an issue. Yes I stick to diet and no added sugar drinks, but when it comes to food stuffs, I tend to eat what I like when I like.
Although saying that, are you T1 or T2?
Last edited:
T2. I've had good results trying to keep my meals to below 6g of sugar (I've lost 15 pounds in the last 4 months), but I REALLY want to be able to eat the extremely sugary things I like (It does not help that I have a serious sweet tooth) without waking up in the morning to find my sugar at 180.