{"id":518,"date":"2022-11-05T13:44:48","date_gmt":"2022-11-05T13:44:48","guid":{"rendered":"https:\/\/veckotidningen.se\/?p=518"},"modified":"2026-02-13T14:39:10","modified_gmt":"2026-02-13T14:39:10","slug":"barnuts-ar-nya-favoriten-hos-glasstronomen-kold","status":"publish","type":"post","link":"https:\/\/veckotidningen.se\/?p=518","title":{"rendered":"BarNuts \u00e4r nya favoriten hos Glasstronomen K\u00f6ld"},"content":{"rendered":"<blockquote><p>Nya favorit glassmaken hos Malm\u00f6s b\u00e4sta glass K\u00f6ld p\u00e5 Frisgatan \u00e4r BarNuts.<\/p><\/blockquote>\n<h4>Det \u00e4r belgisk choklad med stout fr\u00e5n Hylliebryggeriet och hackade rostade mandlar. Helt sansl\u00f6st god. Jag brukar bel\u00f6na mig sj\u00e4lv p\u00e5 fredagar eller l\u00f6rdagar med en glass. D\u00e5 jag gillar choklad brukar det bli gourmetglassen, chokladboll. Men idag besl\u00f6t jag mig f\u00f6r att prova den nya smaken, BarNuts. Helt fantastiskt god. Gillar du stout och choklad s\u00e5 rekommenderar jag den verkligen. N\u00e4sta l\u00f6rdag gav mig \u00e4garen ett halvt l\u00f6fte om att han skulle g\u00f6ra en chokladglass med stout som hade mognat p\u00e5 whiskeyfat. Till det skulle han l\u00e4gga till hackade Pecann\u00f6tter. Jag kan inte v\u00e4nta till dess. Det blir nog en ny riktig h\u00f6jdare,<\/h4>\n<div id=\"smux08j\" style=\"display: none;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>Nya favorit glassmaken hos Malm\u00f6s b\u00e4sta glass K\u00f6ld p\u00e5 Frisgatan \u00e4r BarNuts. Det \u00e4r belgisk choklad med stout fr\u00e5n Hylliebryggeriet och hackade rostade mandlar. Helt sansl\u00f6st god. Jag brukar bel\u00f6na mig sj\u00e4lv p\u00e5 fredagar eller l\u00f6rdagar med en glass. D\u00e5 jag gillar choklad brukar det bli gourmetglassen, chokladboll. Men idag besl\u00f6t jag mig f\u00f6r att [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":519,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"inline_featured_image":false,"footnotes":""},"categories":[38],"tags":[],"class_list":["post-518","post","type-post","status-publish","format-standard","has-post-thumbnail","category-glass"],"_links":{"self":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts\/518","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=518"}],"version-history":[{"count":4,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts\/518\/revisions"}],"predecessor-version":[{"id":3890,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/posts\/518\/revisions\/3890"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=\/wp\/v2\/media\/519"}],"wp:attachment":[{"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=518"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=518"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/veckotidningen.se\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=518"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}