Ooooooh, I love Fluff! Fluffernutter sandwiches… Nutella and Fluff… tummy gurgles and grumbles about being on a strict diet Quiet down, in there.
I’ve seen the Kraft stuff around here in Seattle, but that was new to me. Back in New Brunswick, we grew up on the same thing, but I don’t think it was made by Kraft. It looks like this. Me mother still has a bottle in her cupboard, last time we spoke. You can get them in plastic buckets (easier to get to the bottom deliciousness, but now that I know about the microwave trick…) or glass jars.
Hey, the TV commercials are pushing Nutella as health food these days. If you want to have a debauche and (provided you can make the leap of faith required to accept Ferrero’s suggestions about the health benefits of Nutella) still feel all healthful and virtuous, you can try this wonderful thing I discovered:
Spread some Nutella on two pieces of nice luvverly bread. Slice some fresh strawberries and cover one piece with them. Assemble as a sandwich and (here comes the magic) press that puppy in a hot George Foreman grill or waffle iron until it’s crepe-thin. (See? It’s thin! Now it’s extra virtuous!)
Now enjoy your crispy hot Hazelcocoaberrygasm. It’s good for you. (If you do it right, there’s even a little aerobic exercise in it about half-way through.)
This one’s perfectly safe though. You’ve already extracted it from its shell, eliminating the possibility of sharp projectiles, and mixed up the contents, eliminating that sealed yolk pocket and the superheated steam within that causes it to 'splode. Once scrambled in the pyrex cup, about the only thing it can do then is expand. And expand. And expand. Just don’t fill that (2-cup) container more than half full, because by the time they’re done they will become large enough to climb out of the glass on their own.
Am I the only one that cringes whenever they advertize the stuff and pronounce it new-tella? It’s nut. Nut! Because it’s made from hazelnuts! Criminy!
That Marshmallow Fluff thing sounds fascinting – and vaguely disturbing. It’s a pity they don’t make it anymore – I used to love Flufftella sandwiches! These days I’d probably say hello to anaphylaxis (and goodbye to my diet) from the truckload of sugar, but the memories … good times.
Subtract bread. Replace with two Eggo Toaster Pancakes (buttermilk or whole grain). Now you have breakfast. And half your daily caloric intake left.
Yeah, but … but … nuts! It just isn’t the same with the long vowel. New-tella just sounds … I dunno. Wrong. Like it’s not made with real nuts, so they can’t actually say “nut.” Like it’s the Tofurky of nut-like chocolate spreads.
For the record, here’s the way to make perfect hard-cooked eggs every time, courtesy of Cook’s Illustrated.
Put egg or eggs in pot.
Fill pot with cold tap water, enough to cover egg(s) by half an inch to an inch.
Put pot on stove, over high heat.
Watch as water slowly goes from cold to boiling, ~5 minutes (depending on your stove).
The instant the water comes to a rapid boil, remove pot from heat (and turn off stove). The trick of this method is to prevent the eggs from bouncing around in the boil and getting cracked.
Let pot stand, with egg(s) in the hot water, for 10-15 minutes.
Using a slotted spoon (or, if you’re like me and don’t have a slotted spoon, a pasta fork), transfer the egg(s) from the hot water into an ice bath.
After 3-5 minutes, remove from ice bath.
Tap egg(s) gently on counter a few times, all over. Then roll gently to crackle the entire shell.
Peel the shell carefully away. Start at the blunt end, because that’s where the air space is, and it’s easier to begin peeling from there. If the eggs are at least a few days old, you may be able to get the whole shell off in one piece.
Finely chop the cooked eggs, then process into a paste in the Cuisinart. Add salt and a dash of paprika.
With a drywall tool, spread the egg paste all over every surface in the room.
Explain to your husband, “I cooked the eggs perfectly without mishap, but it just wasn’t the same without having them all over everything.”
Add more salt by flinging it at the pasted walls.
Laugh maniacally as the cats go nuts with the licking.
When the little men in the van arrive, claim it was that way when you found it, and blame the cats.
And there you go. Perfect eggs, every time.
Duck eggs have larger yolks and take longer to cook, so using the above method, after the water comes to a boil, don’t take the pot off the heat for about a minute (duck eggs have harder shells, so they can stand bouncing around a bit), and after you do, let the pot stand the full 15 minutes.
I’ve never tried this with an ostrich egg, though I bet it would be cool.
It’s ok. I’ve done a dumb thing with an egg before, too.
In my defense, I was really tired. It was around 6am and I went to beat an egg for breakfast. I got out an egg and a bowl. I placed the bowl on the counter beside the sink. I then cracked the egg over the sink, watched it fall into the sink, watch it go down the drain, and then briefly wonder why it wasn’t in the bowl. :smack: Yeah.
Drat! Meant to add, according to Wikipedia, a Fluffernutter is a marshmallow creme/peanut butter concoction. Sounds obnoxious to me, though I’d go for the Nutella and Strawberry mixture.
Well, no, because everybody knows how to pronounce gnu, and as far as I know gnus have very little to do with nuts and everything to do with space coasters.
That’s just the kind of movie it was. It is impossible not to conjure up scenes from the movie whenever you think about marshmallow creme. Or any significant quantity of white and spoogey matter.
