https://en.wikipedia.org/wiki/Tony's_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/
Welp. That’s depressing
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.
Try Belgian chocolate next
Soapy-tasting wax, at that.
Twinings (UK version) Extra Strong Breakfast Tea with Digestives dark chocolate biscuits.
I’m trying to think of the last food item I’ve eaten that was made in Europe, without success.
European sardines are VASTLY superior to most of the stuff you get in the US
I don’t think there’s any food product from Europe that I regularly consume.
Now, Mexico and South America, on the other hand…
Every time I go to Mexico, one of the first things I do is get tacos! I NEEEED EM!!!
Danish butter cookies are pretty awesome
Those tins never contain cookies when I see them.
They are sewing tins, the butter cookies are stowaways.
I love that Smarties (the chocolate) are naturally colored. All our candy is basically carcinogenic
Also, our Smarties are basically chalk. Delicious chalk
Edit: clarity
Which ones, the chalky fruity ones or the candy coated chocolates?
I’m not American … but I carry an emergency ration of Aromat at all times when ever I leave Switzerland.
That’s the most Swiss german thing ever. MSG galore.
We have those in Belgium too! I always thought it was just MSG and bouillon combined.
It is
Aromat is just MSG (mono-sodium-glutamate). If you need this stuff to “spice up” food, I feel sorry for you.
I’m confused. You feel sorry for me because I enjoy a seasoning?
And no I don’t need it, I just prefer having it. Do you only eat plain food without any seasoning or spices?
I eat it with herbs and spices. Just dunking it in SMG is horrible.
If you need to put others down for no reason to feel good, I feel sorry for you
Wrong. I can cook. I know about MSG and the damage it does.
What damage does it do?
They’re probably referencing this, but unironically.
MSG is found in all sorts of foods, from soy sauce to some nice aged cheeses. And the glutamic acid (which this is a salt of) is a non-essential amino-acid (meaning the human body makes it itself).
Honestly you kinda just sound racist.
Like any other seasoning, MSG has its uses. I wouldn’t stock a spice cabinet without it.
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.
As a french reading the replies in this thread: Ew
It’s not from Europe but I wouldn’t feel the same if I couldn’t get Pocky anymore.
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!
I can find alternatives with enough effort, but I love me some heavy peated Scotch. The smokier the flavor the better
