• ℕ𝕖𝕞𝕠
    18•3 months 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 ☑️English
      4•3 months 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.

  • @FireTower@lemmy.world
    14•3 months 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.

  • ProdigalFrogEnglish
    9•3 months ago

    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.

      • ProdigalFrogEnglish
        1•3 months ago

        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!

        • @WhoIsTheDrizzle@lemmy.world
          2•2 months ago

          I wanted to follow-up and say that I got some Marmite, Coleman’s mustard and a box of Yorkshire pudding mix. I’m excited to try the marmite in recipes. I tried it on a cracker and it tastes like this “better than bouillon” broth-making concentrate. I don’t think I’ll be eating it plain on toast anytime soon, but it’s very salty and umami.

          • ProdigalFrogEnglish
            1•1 month ago

            Apologies for the late response, but cheers for the update! I’d be curious to hear how you liked it in a recipe when you do cook with it :)

            I don’t think I’ll be eating it plain on toast anytime soon

            I don’t have it on toast super often, but if combined with a goodly amount of butter-tasting stuff and with only a veeeery light coating of marmite, it’s actually pretty tasty, much better than on a cracker on its own, I imagine.

  • @andros_rex@lemmy.world
    9•3 months 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.

  • Bahnd Rollard
    8•3 months 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
    7•3 months 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.

  • @RBWells@lemmy.world
    7•3 months 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.

  • @xmunk@sh.itjust.works
    5•3 months ago

    I’ve moved and become Canadian… but I was born American and raised in it.

    I love the shit out of quality marzipan.

  • @Tikiporch@lemmy.world
    4•3 months ago

    Probably just the swiss chocolate in the Holls chocolates I get for some holidays. The bonbons/truffles themselves are made in Vienna…West Virginia.