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.
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.
Honestly you kinda just sound racist.
Like any other seasoning, MSG has its uses. I wouldn’t stock a spice cabinet without it.
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).
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!!!
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.
German chocolate is like a whole other food than the wax that Hershey’s pretends is the real thing.
Soapy-tasting wax, at that.
Try Belgian chocolate next
As a swiss person “Hershey” is not choclate — it is a candy.
As a french reading the replies in this thread: Ew
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.
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
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.”
European sardines are VASTLY superior to most of the stuff you get in the US
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’ve moved and become Canadian… but I was born American and raised in it.
I love the shit out of quality marzipan.
I can find alternatives with enough effort, but I love me some heavy peated Scotch. The smokier the flavor the better
I’m Canadian, but… Fruit, I guess. Some fruit we get from places like Greece, Spain or Italy, both canned and fresh. We could live without them, but surely there’d be moments in the year when we couldn’t get fresh peaches, for example, at the supermarket, without European imports.
But it’s not a majority. We get quite a bit from South America, North Africa, and, astonishingly, as far as South Africa, too.
Though there isn’t much else. It’s rarely worth it to import food from another rich country, all the way across the ocean, in today’s world.
Though interestingly, I bought “canned” soup (actually packaged in a plastic bag) that came from Lithuania, of all places.
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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?
what’s the source for your candy being carcinogenic?
I can’t find any sources saying Red 40 has been banned. You’re probably confusing it with the recent Red 3 ban by the FDA?
Speaking of the FDA Red 3 ban, this decision was motivated by the Delaney Clause, not by any scientific evidence showing harm to humans. The FDA’s own studies found it safe for human consumption, yet the aforementioned outdated legislation gives them a legal obligation to deem said ingredients unsafe. source:
Studies showed that male rats exposed to very high levels of Red #3 developed thyroid tumors. Here’s the crucial context: this occurred through a hormone mechanism specific to male rats that doesn’t exist in humans. The FDA’s own analysis shows a 210-fold safety margin between typical human exposure (0.25 mg/kg body weight per day) and levels causing effects in rats (35.8 mg/kg per day).
Even more telling: studies in other animals - including female rats, mice, gerbils, and dogs - showed no cancer effects. Human studies have consistently failed to show evidence of harm at normal exposure levels.
Some additional context you might find useful.
For the same reasons, Red 40 causing cancer in mice in really high roses doesn’t imply a causation of harm to humans
Proper pickled onions and Branston pickle.
I’m trying to think of the last food item I’ve eaten that was made in Europe, without success.
