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European Food

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Is there any European Food or product that you crave but cannot get in the States?

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  1. CH does not have enough disk space to store such a list. However, asked the other way around, American food available in Europe, the same. And its the same within Europe. We summer in an area where we once walked into the forest and came back with 8kg of freshly picked porcini's. Milan, less than an hour away will never see porcini's like that, let alone the USA.

    Its not so much the lack of food items, its the quality of what's sent over and the condition its in once it gets through distribution. Perhaps better that a lot of those items are not available. Also recognize many products don't need an export market, especially for the small producers of high quality items. The local/regional market is sufficient to absorb all the product. One of the pleasures of eating seasonal and regional food.

    1. Kinder Eggs. I used to have a guy in Canada that I found through eBay who would ship me a case whenever I needed them, but then there was a big bust at the border with a truck carrying something like $30,000 worth, and there has been a big crackdown. We have a local Irish store where you can buy them (only one at a time, and they're $2.50), but I can't get the volume I require. Sad.

      4 Replies
      1. re: NonnieMuss

        I recently read that they were available again in the U.S.

          1. re: John E.

            OMG thank you so much. My toddler is obsessed with these YouTube videos of people opening kinder eggs. We were dying to surprise her with some and were going to try to have my FIL smuggle some in when he visits. But he is a PITA so who knows if they would ever come!! I'm so excited now I must find them.

            1. re: Siegal

              Well, surely you know just *how* dangerous those kinder eggs are.

      2. Yes, locally produced cheeses..certain amazing jams I've tasted in France like jams made with stawberries from Dordogne region. Basically every baked stuff including bread..local melons...too many to list.

        1. I find Clotted Cream tough to find.

          Hunt

          15 Replies
          1. re: Bill Hunt

            I actually found it in my local gourmet store...what do you do with it? how do you use it?

            1. re: Monica

              With a bit of lemon curd (or not) spread on a fresh hot scone. Heaven!

              1. re: Hobbert

                how is the texture? what is it closest to? sour cream? creme fraiche?
                There is a store called Jerry's in Englewood NJ..if you are any where close...they carry clotted cream and devonshire cream.

                1. re: Monica

                  I would say its like a runny sour cream. Not a very appetizing description but its really good! I'm in VA, but thanks.

                  1. re: Monica

                    Hm-m-m, it is like, very, very Heavy Cream, but with much more flavor.

                    Back when I was a tyke, on Saturday morning, I was the first up. Well before dawn, the milkman would deliver the milk for the week, and I would bring it in. I would open each bottle (cardboard insert caps then), and spoon the cream onto my toast, before I would turn on the TV, to watch "Captain Midnight," or similar. Rich, smooth, tasty, and just flat delish!

                    Hunt

                    1. re: Bill Hunt

                      Back when I was a child, we had a milk cow. My favorite treat was a slice of homemade bread, warm from the oven with fresh churned butter, brown sugar and thick cream spooned on top.

                      1. re: BeefeaterRocks

                        I am sure you didn't know how lucky you were back then.

                2. re: Monica

                  Real homemade scones & strawberry preserves

                  1. re: Monica

                    First use is to pour it over fresh strawberries, about the time of Wimbledon.

                    Next, I really, really like on a scone, with just a touch of fresh berry jam. Though the jam is anything but fresh, I love this on UAL, when flying back to the US from London. I will even ask the flight attendant for more - though my Cardiologist probably shudders.

                    When you find it, enjoy - a guilty pleasure, for sure.

                    Hunt

                  2. re: Bill Hunt

                    As do I. It's rather odd, really. I can find lemon and even lime curd in most grocery stores but no clotted cream. It seems like such a normal thing to have.

                      1. re: Hobbert

                        When we lived in Colorado, we had a wonderful little British shop, just a few blocks up from us. We hung out there, quite a bit. First, they knew that we'd always buy Clotted Cream, plus many bottles of Robinson's Barley Water (mostly Orange), and then any Bulldog items, that they had gotten in. I miss the ladies there.

                        In Phoenix, we have a semi-boutique grocer, A.J's, that does have Clotted Cream, but no Robinson's. Such is life.

                        Hunt

                      2. re: Bill Hunt

                        I avert my eyes each time I walk past it at Whole Foods. It's kept in the refrigerated cheese area.

                        1. re: EM23

                          Just give into those few "guilty pleasures." A little bit, will not hurt you! That is what I tell my Cardiologist, anyway.

                          Glad to know that WF has it - will look more closely next time.

                          Thank you,

                          Hunt

                      3. I agree --you have to narrow it down, just like you'd have to narrow down "Is there any American food or product that you crave but cannot get in Europe?"

                        There are too many people, too big an area, too many cultural influences, and too many regional variations to narrow it down to a list.

                        1. Obviously there are the many regional cheeses.Although there are now Dept of Ag acceptable versions of many of them.

                          For the reverse, try to make Bloody Mary's in Europe. It can be difficult in some rural areas to find even tomato juice in stores. We go over with our suitcases loaded with Clamato and Spicey V8.

                          2 Replies
                          1. re: collardman

                            "Obviously there are the many regional cheeses.Although there are now Dept of Ag acceptable versions of many of them."

                            As someone British and therefore unfamiliar with US regulation, what exactly needs to be changed in traditional cheesemaking to make cheeses legal in the US? (p.s. the thought of 'illegal cheese' is somehow deeply amusing...)

                            1. re: collardman

                              Yes, some mixed drinks can be an issue.

                              Some years ago, we ran into some great donors, who were using their son's flat in Mayfair. We invited them to a board dinner the next night. Well, the lady will ONLY drink Margaritas - nothing else. We were in the bar, before being seated, and she asked me to get her a Margarita. I sort of expected that, and pulled the bartender aside - no Margaritas, and no knowledge of the drink. We spoke, and he invited me behind the bar. I mixed one up, from what he had, with him watching closely. Our donor loved it, and the bartender had learned something. We have had them back to that bar/restaurant, and the bartender has always been ready for her. We all did well that night.

                              Hunt

                            2. Foie gras, it has been banned here in California.

                              1 Reply
                              1. re: mike0989

                                A few chefs are sort of doing a "black market" thing with Foie Gras. While they cannot SELL it, they *might* have it available for free, if one orders ____ . I have "gone underground" in a few instances, as I love Foie Gras too, and dine in San Francisco maybe 60x per year.

                                Hunt

                                1. re: Gastronomos

                                  Neeps and tatties! My mom used to make them with Sunday ham dinners, all lumpy mashed and buttery...love them.

                                  I could swear that I have seen Tango at the Irish store in Sunnyside. Might be worth a call, Gastro.
                                  Butcher Block (718) 784-1078

                                  1. re: EM23

                                    I'm not trying to be a wiseass, but can't you make potatoes and rutabagas in your own kitchen? I regularly make American fries, also know as fried potatoes, with the addition of rutabagas. We like the sweetness of the Swedes with the potatoes.

                                    1. re: John E.

                                      I can. I don't understand your question.

                                      1. re: EM23

                                        I did not notice that you were referring to a canned product. Sorry about that.

                                2. So many but, particularly due to my limited market:

                                  mache
                                  salsify
                                  diet orangina
                                  mama nova yogurt
                                  fresh exotic mushrooms
                                  rosette de lyon

                                  1. I don't beleive so. For me it begins with Guinness Stout,Nutella,Curry ketchup. I have tasted them in Europe. I think we get the crap.Maybe it's being in Europe eating the food and having the drinks, It just tastes better there.

                                    1 Reply
                                    1. re: emglow101

                                      I'm far from a Guinness drinker, but it tastes just perfect in a pub in Dublin.

                                    2. Banana juice. Whenever I"m in France, I drink this stuff up like its nobody's business. I cannot find it here. Also...the unpasterized cheeses are great there. Seniquier (sp) nougat; there are these "bio" potato chips that are made in Brittany that are amazing! But that banana juice..Wow. just. wow!

                                      5 Replies
                                      1. re: jarona

                                        I assume this is a artificially flavored juice?

                                        1. re: Monica

                                          Monica..I don't think so. I swear my Frenchman's family thinks I'm a crazed American because I need to have a supply on hand whenever I'm over there. It tastes sooooo good. I'm craving some now!

                                           
                                            1. re: linguafood

                                              Only because making banana juice out of banana sounds kind of impossible...I've had banana flavored lots of things in Asia...perhaps that's why.

                                          1. re: jarona

                                            oh, God yes. Britt's potato chips just rock. Not greasy, thick and very potato-ey, just the right amount of salt....they are awesome.

                                            Look for Looza banana nectar here in the states -- I have a friend who buys it, but I don't have any idea where you'd find it in Philly.

                                            You can also buy it by the case on Amazon.

                                          2. Any number of regional German sausages.

                                              1. re: ipsedixit

                                                I remember a Top Chef episode where a contestant used that kind of chicken.

                                              2. Meloncello. You've had the Limoncello. Nowhere to be found here. Purchased in Sorrento,Italy.