Chianti Classico from Italy. It’s just soooooo smooth.
Seitenbacher Museli is delicious too.
But you can make a kick ass veg broth with scraps, dried shitake, and a piece of kombu.
And the Museli I can also make at home.
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
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?
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.
European sardines are VASTLY superior to most of the stuff you get in the US
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.
I love that Smarties are naturally colored. All our candy is basically carcinogenic
Smarties are two different things in the US and Europe so you have to specify.
Which ones, the chalky fruity ones or the candy coated chocolates?
what’s the source for your candy being carcinogenic?
Preparing EU exit tariffs for the upcoming trade war with the US?
In that case, fancy wines that rich people buy.
Good old Austrian Vegemite.
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.
As a french reading the replies in this thread: Ew
Fine. I’m putting my Campari in Champagne now 🙃
Mayonnaise, as explained here:
https://theonion.com/new-high-viscosity-mayonnaise-to-aid-in-american-swallo-1819564964/
I’ve moved and become Canadian… but I was born American and raised it.
I love the shit out of quality marzipan.
Prosecco…
…and Campari.
