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From: Leonard Blaisdell <leoblaisdell@sbcglobal.net>
Newsgroups: rec.food.cooking
Subject: Re: Talenti Gelato
Date: 31 Mar 2025 02:14:24 GMT
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On 2025-03-28, ItsJoanNotJoAnn <ItsJoanNotJoAnn@webtv.net> wrote:

> I bought a pint of Talenti gelato today, salted caramel
> to be exact.  Wrestle, wrestle, wrestle with the lid.
> Get a firm grip on the container and wrestle some more,
> won't budge.  Try once more, not moving, temple veins
> are bulging.  I've got one of those OXO jar openers that
> wouldn't budge that top so I resorted to an awl.  Pry,
> pry, pry and FINALLY it goes flying across the room and
> it seems Talenti knows they have a problem with these lids.
> Their suggestion was to run it under hot water, good grief.


I've never eaten gelato. Apparently, it's kind of like ice cream.
I would have suggested the hot water and hard tapping on the lid-edge 
approach for anything other than that type of food.

I just looked at the website. Perhaps, a quick dash of hot water would
release the freeze. Real quick!