“and any milk soaked flakes are disgusting to me as they get between my teeth.”
I can’t eat cereal with milk in it, either. Besides the fact I dislike milk intensly, soggy cereal is just bleugh.
I
My mother did the half-powdered-half regular milk for a while. It’s gross.
We drank a lot of milk back then. You could get it in 2.5 gallon containers, and we went through one every few days.
Well, there’s your problem. You need a cereal like Cocoa Krispies that will turn the milk in the bowl into chocolate milk. 
I have a certain affection for the 50s-60s convenience classics, at least if they are done well (which is possible). Think turkey Tetrazzini made with cream of mushroom soup, chili made with Campbell’s tomato soup, and Jell-O with canned fruit. And Kraft dinner. I have this book called the Southern Belle Primer which has a recipe for Coca-cola salad made with Coca-cola, black cherry Jell-O, canned pineapple, and pecans. I had to try it, and so help me, it was delicious.
Honestly, I just like food.
I was not buying Nutella because I would eat the entire jar if I bought it. Last night, I got a single-portion thing of Nutella… Agree with SkiEurope. There must be a special, sugar-loaded version of Nutella made for the US market, because the stuff I ate in Europe tasted so much better!
Not a fan of any cold cereal, but I can eat hot steel-cut oatmeal made with milk as if there is no tomorrow! 
When DH travelled a lot he’d get t go to the airline lounge where they had individual portions of Nutella and hummus. We still have some of the hummus packets. … (the Nutella is long gone)
BB, you might find this article interesting:
http://www.cucinagirl.com/2010/11/still-nothing-like-real-thing-yet.html
Fwiw, if it is not the case yet, I think that most Nutella sold in the United States will come from avocadolandia. Ferrero has a new plant in the vicinity of San Miguel de Allende.
http://www.ferrero.com/group-news/?IDT=14734
The losers might be the Canadians who could buy the Euro versions.
Thanks, xiggi! I was going to do this exact “research”, but it has been already done. Yup. Too much sugar. I noticed that European-made chocolates sold at Cost Plus or Euro delis (e.g., Cadbury) taste much better and not as sweet than the (apparently) same stuff made in the US. Sad.
What is going on with not being able to purchase Cadbury anymore in the U.S.? Read that that we no longer will import it for some reason??? I do enjoy their fruit and nut bar immensely.
OK here it is - British chocolate just banned in U.S.
http://www.nytimes.com/2015/01/24/nyregion/after-a-deal-british-chocolates-wont-cross-the-pond.html
Aack! So… Russian and Ukrainian chocolates have been hard to find, and now this?! I am going to say “a string of imaginative expletives” to express my disapproval of that settlement.
I saw some Brutish candy at the local Cost Plus store last night. I am going to march in there and buy it all!
Not much Cadbury left on the shelves. I’ve stocked up!
I can’t eat Rotel Hot Diced Tomatoes with Habaneros…the regular Rotel is okay, but the hot is way too hot for me. I bought 2 cans of the Hot Rotel at grocery because it was being offered buy one can get one free. Used it to make chili and when I ate the chili my nose started running like a faucet, my eyes teared, and my stomach felt like I’d swallowed Draino or battery acid. I don’t like wasting food, but we had to throw away the remaining chili made with the Hot Rotel.
Yep, Hershey basically cut off retailers from selling the british cadbury in the US, because Hershey has the license to do it in the US. Unfortunately, Hershey does what they do with their own crap chocolate, they cheapen up by loading it with sugar (knowing them, probably HFC),it probably has artificial crap in it, and it ruins what is a great chocolate, there is no comparison. If you want Cadbury, you would need to order it from a firm in the UK, or maybe Canada (I don’t think the Hershey license covered canada), they cannot stop you from doing that.
When I was 23, I went to Europe for the first time. I was in shock the first time I tasted European chocolate. The waxy version I was used to back home became instant crap to me from the first bite of creamy, rich, heavenly manna I got from a Parisian candy shop. Oh.my.God.
So are the Cadbury eggs some kind of off-shoot American version/company?
Euro chocolate apparently has to have 20% or more cocoa solids in it. Americans get away with 10+%. To compensate for the lower % of cocoa solid in American chocolate, manufacturers add extra sugar. What would you rather have, more cocoa or more sugar?
^ European chocolates also tend to have more cocoa butter.
I also believe that one problem of chocolates like Hershey’s is that they are one note for all. It is the same chocolate in Maine as in Oregon. On the other hand, there are many subtle differences between having a chocolate bar in London, Amsterdam, Brussels, Paris, Munich, or Zurich. And this does not even go in the difference of a 62 vs 74 percent cocoa contents. My take is that the US chocolate is made for high volumes and enormous consumption, and probably destined to be a complement (as in cookies or cakes) and not eaten as a gourmet delicacy.
While I believe that there are a few chocolate artisans in the US, it remains that for euro-chocolatiers, it is a must to deliver a superior product. In the US, that is simply not the case as huge conglomerates are making that choice for us.
Re Nutella and healthy living
Oh, Face Book is a filtered out term. Anyhow, it was a picture comparing the age at death of various health gurus like Atkins and Jim Fixx to Mr. Michele Ferrero’s. He died at 89.
If you’re willing to pay more most areas will have at least a few craft chocolatiers which will have much better chocolate.