Good old Austrian Vegemite.
Preparing EU exit tariffs for the upcoming trade war with the US?
In that case, fancy wines that rich people buy.
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.
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.
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.
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.
Jelly Babies.
Blackcurrant Jam.
I dunno if they count, but Swedish Fish.
The red Swedish fish are not from Sweden
Apparently they were originally, just not in my lifetime. :)
https://www.mentalfloss.com/article/23125/brief-history-swedish-fish
And now I know more about Swedish Fish than I ever, really, necessarily needed to know!
Oh, interesting! I didn’t realize malaco made Swedish fish and was Swedish.
I don’t think I’ve ever seen Swedish fish outside of America
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.
It’s not from Europe but I wouldn’t feel the same if I couldn’t get Pocky anymore.
European sardines are VASTLY superior to most of the stuff you get in the US
I love that Smarties are naturally colored. All our candy is basically carcinogenic
what’s the source for your candy being carcinogenic?
Which ones, the chalky fruity ones or the candy coated chocolates?
Smarties are two different things in the US and Europe so you have to specify.
Quinces. I live on quince cider as my go-to non-water drink.
I’ve seen quince cider made in the U.S., but I’m guessing it’s all hard cider?
I’ve moved and become Canadian… but I was born American and raised it.
I love the shit out of quality marzipan.
As a french reading the replies in this thread: Ew
Fine. I’m putting my Campari in Champagne now 🙃
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.
Mayonnaise, as explained here:
https://theonion.com/new-high-viscosity-mayonnaise-to-aid-in-american-swallo-1819564964/
