• andros_rex@lemmy.world
    8·
    2 days ago

    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.

      • amino@lemmy.blahaj.zone
        1·
        17 hours ago

        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.

            • DragonTypeWyvern@midwest.social
              1·
              36 minutes ago

              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.”

        • DragonTypeWyvern@midwest.social
          3·
          2 days ago

          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.

  • ℕ𝕖𝕞𝕠@slrpnk.net
    221·
    4 days ago

    I don’t think there’s any food product from Europe that I regularly consume.

    Now, Mexico and South America, on the other hand…

    • ivanafterall ☑️@lemmy.worldEnglish
      4·
      3 days ago

      Same. But I did enjoy some of it. There was some local spring water in Bosnia that was awesome, cevapcici is cool, and I enjoyed the Georgian wine I had in Ukraine. Also the Netherlands’ food surprised me. I loved everything I tried, especially bitterballen and mustard soup.

    • paequ2@lemmy.todayEnglish
      3·
      3 days ago

      Every time I go to Mexico, one of the first things I do is get tacos! I NEEEED EM!!!

  • FireTower@lemmy.world
    17·
    4 days ago

    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.

  • Bahnd Rollard@lemmy.world
    111·
    3 days ago

    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…

  • pdxfed@lemmy.world
    102·
    3 days ago

    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.

    • amino@lemmy.blahaj.zone
      1·
      17 hours ago

      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

  • RBWells@lemmy.world
    7·
    3 days ago

    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.