Path: ...!2.eu.feeder.erje.net!feeder.erje.net!fu-berlin.de!uni-berlin.de!individual.net!not-for-mail From: Leonard Blaisdell Newsgroups: rec.food.cooking Subject: Re: Talenti Gelato Date: 31 Mar 2025 02:14:24 GMT Organization: Studio H Lines: 19 Message-ID: References: <287f32547c76419ead36d5d1a4cbc1a3@www.novabbs.com> X-Trace: individual.net 3UcUN/5iU5iKquxt78ageAcfSfK5gqEf4KztqgQ189Ktld0ySO Cancel-Lock: sha1:PlkTlmtWUBA9P+fUXh3qAIUVT4Q= sha256:WngvvI/WPKtoeuGMggfSk4hCStwNiD/H4FoxNIxSEc0= User-Agent: slrn/1.0.2 (Darwin) Bytes: 1556 On 2025-03-28, ItsJoanNotJoAnn 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!