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
I’m not American … but I carry an emergency ration of Aromat at all times when ever I leave Switzerland.
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.
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!
Preparing EU exit tariffs for the upcoming trade war with the US?
In that case, fancy wines that rich people buy.
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…
As a french reading the replies in this thread: Ew
Fine. I’m putting my Campari in Champagne now 🙃
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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.
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.
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 can find alternatives with enough effort, but I love me some heavy peated Scotch. The smokier the flavor the better
European sardines are VASTLY superior to most of the stuff you get in the US
Probably just the swiss chocolate in the Holls chocolates I get for some holidays. The bonbons/truffles themselves are made in Vienna…West Virginia.
It’s not from Europe but I wouldn’t feel the same if I couldn’t get Pocky anymore.
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?
There’s other versions of it, but it’s rare. Quince cider allegedly had to be revived from ancient Akkadian recipes (very recently too) after being lost and undrank for a few thousand years. Supposedly people back then had alcoholic and non-alcoholic versions of it. We are slowly re-perfecting it again.
