Good old Austrian Vegemite.
this post was submitted on 05 Feb 2025
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Salmiak licorice. It’s not a treat for everyday, but sometimes that weird bitter salty combo slaps.
Belgian ales, and German beers that follow the purity laws.
German chocolate is like a whole other food than the wax that Hershey's pretends is the real thing.
As a swiss person “Hershey” is not choclate — it is a candy.
Soapy-tasting wax, at that.
Try Belgian chocolate next
https://en.wikipedia.org/wiki/Tony%27s_Chocolonely
Dutch chocolate which is very good, and uses a slavery-free supply chain.
But not a lead free chain
https://www.consumerreports.org/health/food-safety/lead-and-cadmium-in-dark-chocolate-a8480295550/
CR uses shit science, doesn't open source their papers, isn't peer-reviewed and goes against WHO and FOA recommendations. source
CR's latest article on heavy metals in chocolates advised readers that "kids and pregnant people should consume dark chocolate sparingly, if at all, because heavy metals pose the highest risk to young children and developing babies."
But medical toxicologists who spoke with Ars disagreed with the "sparingly, if at all" suggestion.
"I don't see evidence that pregnant people or children will be harmed from eating food from time to time with concentrations at the levels described in the article," Stolbach told Ars.
Feed your babies all the chocolate you want then.
As far as I'm concerned it's a self solving problem.
totally normal way to respond to a scientific critique of misinformation
A scientific critique would have been addressing the specific flaws of the study or the conclusion, which I don't think they really did.
For example, your article notes that the levels they're basing their analysis on are conservative on the side of safety, that there is no technically safe amount of lead, and that these exposure levels are cumulative for the rest of your diet.
So in total the criticism is that chocolate is indeed high in lead and cadmium contamination but your kids will probably be fine.
Really, you should have pointed out that CR refused to share the hard data, which is what is known as "sus."
Welp. That's depressing
Damn. Pick your battles I guess, I'll die of lead poisoning to keep people free
I think it's more like "The chocolate supply chain is poisoning you in general" tbh, so go with Tony's because it's the ethical choice of delicious lead.
I don't think there's any food product from Europe that I regularly consume.
Now, Mexico and South America, on the other hand...
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I'm not American ... but I carry an emergency ration of Aromat at all times when ever I leave Switzerland.
We have those in Belgium too! I always thought it was just MSG and bouillon combined.
It is
That’s the most Swiss german thing ever. MSG galore.
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Off the top of my head the only European food product I consistently buy is Kerrygold butter. But I could use a domestic version. Other than that I'll on rare occasion buy a wine that'll be from Italy or France rather than a domestic.
The only international foods that really make up any significant part of my grocery list are fruits from the tropics.
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Preparing EU exit tariffs for the upcoming trade war with the US?
In that case, fancy wines that rich people buy.
Most of it... Last trip I took to Europe, I was staying in an airB&B in Iceland with a few friends, and it had a kitchen. I went to the Bonus (local grocer) and got bread, cheese, eggs, and butter and made a simple fried egg sandwich for breakfast every day. Best damn food ive ever made for myself.
We dont have good cheap bread state side, cheese product is most of whats on the shelves and Euro eggs were just better. It took about a week after coming home for random food items to stop tasting like plastic...
European sardines are VASTLY superior to most of the stuff you get in the US
Chianti Classico from Italy. It’s just soooooo smooth.
Cheese, cured and uncured dried meats, dairy...actual food standards that protect consumers and aren't pumped full of antibiotics, they just taste so much better.
we use antibiotics in the EU as well. it also doesn't affect meat taste, the reason why it's regulated is to prevent antibiotic resistance
Prosecco…
…and Campari.
Croissants (made here but I think of them as so French)
Good cheese (there is some great cheese being made here but in Europe they make different ones and they are so, so delicious)
Cava wine, the Raventos Blanco Blanco de Blancos Vino Cava holy crap that stuff is so good it convinced me wine can be simply delicious on its own.
Marmite. I enjoy it on toast, but I use it more often as a vegan beef bullion replacement and umami booster, of which I think it's unparalleled.
Can you give me some examples of dishes you'd add it to? I'm intrigued. Like a pho, ramen or soup?
I always add it to a pot of chili before simmering it for an hour (usually about a teaspoon per 3lbs of meat, I just eyeball it).
If I'm making tacos, I'll add it to already cooked meat in the pan along with the spices and water (to be boiled off), which will make it extra beefy.
Also works great in a beef or veggie stew, beef stroganoff, or vegan beef macaroni soup.
I haven't tried it in ramen, but that's a great idea!
Thanks! Super cool. I've never had marmite, but I'm gonna snag some and try this.
Danish butter cookies are pretty awesome
Those tins never contain cookies when I see them.
They are sewing tins, the butter cookies are stowaways.
Twinings (UK version) Extra Strong Breakfast Tea with Digestives dark chocolate biscuits.
I can find alternatives with enough effort, but I love me some heavy peated Scotch. The smokier the flavor the better
I'm trying to think of the last food item I've eaten that was made in Europe, without success.
I've moved and become Canadian... but I was born American and raised in it.
I love the shit out of quality marzipan.
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