German chocolate is like a whole other food than the wax that Hershey’s pretends is the real thing.
Soapy-tasting wax, at that.
As a swiss person “Hershey” is not choclate — it is a candy.
Try Belgian chocolate next
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).
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.
The domestic versions of kerrygold are getting better! Not quite as good but very good!
As a french reading the replies in this thread: Ew
Fine. I’m putting my Campari in Champagne now 🙃
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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…
Preparing EU exit tariffs for the upcoming trade war with the US?
In that case, fancy wines that rich people buy.
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.
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/
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.
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.”
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.
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
