- cross-posted to:
- world@lemmy.world
- cross-posted to:
- world@lemmy.world
“The amount we could export would not solve their egg shortage,” says the head of the Finnish Poultry Association.
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The most infuriating thing is that Trump gets to take a victory lap no matter what.
If a country gives us eggs, he gets to pretend to be a hero by saying he strong armed them into “surrendering.” Then he’ll say they’re inferior eggs and encourage his cult not to buy them anyway.
If they a country doesn’t, he gets to call them evil and will use that as justification for slapping massive tariffs on them. Then he’ll say American eggs are the best and that he always supported American farmers. He’ll probably say something like “they tried to smuggle their eggs into our market but I stopped them!”
Be an ass on the international scene. Show you are untrustworthy and do everything you can to not pay a bill. Just be generally unreliable as a trade partner.
Get turned down when you ask internationally for help.
shocked Pikachu
That’s not why they got turned down though as is explained in the article.
Yeah, because they “didn’t have enough to make any appreciable difference.” I say similar things to people I don’t want to help but I don’t want to upset them. Sorry I don’t have time to do that, having one more person wouldn’t make that big off a difference etc.
You may very well be right. And that exact reason is the only reason they didn’t send eggs. But I’m guessing their are more than that singular reason.
exporting eggs does not seem to be possible at the moment because no market access negotiations have been held with US authorities. This can be a drawn-out process involving extensive inspections and studies.
“Launching exports is not a simple matter since there are no agreed rules in place,” said Lehtilä.
Again, those seem to just be excuses to my untrained political eye. As someone that fairly regularly deals with red tape, if the powers that be want to cut through the red tape they can and will.
Finland is on the EU, and the US and EU have had trade agreements in place for decades. They just don’t want to do it, but since Finland is a small country in a precarious geopolitical situation, they can’t just tell the US to pound sand.
The US doesnt have a real egg shortage btw. There is also no impact that is larger than in previous years from the bird flu. The egg monopolists are just making/buying fewer egg laying hens and producing fewer eggs to drive the prices and profit margins up.
This entire “egg shortage” could be solved in a matter of weeks if Trump ordered the companies to do so.
Yup. Egg production is down ~2% from last year. Prices have doubled.
Egg monopolists are just saying “Fuck you, Pay me” and price gouging. Most of this country’s problems stem from not breaking up big business.
Or eggs do cost that much to produce in the US. Pinning this problem on Big Egg seems like the easiest solution, but I have an inkling this stuff goes deeper.
Europe should just send Kinder Eggs, with the toys, just to fuck with them.
As Americans are apparently too stupid to be entrusted with Kinder eggs, that might solve some problems.
Send real eggs, but “forget” about the travel time so they arrive rotten.
European Diplomats should send real eggs, personally and ballistically, direct to the White House. I think that would send the proper message.
Now now let’s not waste food.
We can use @ryper@lemmy.ca 's suggestion and ballistically “send” eggs that are already rotten…
US authorities have turned to Europe for help
Good luck with that.
He slapped Europe with additional tariffs and now wants their help? Weird. Orange. Vibing without eggs.
Hands of my eggs, Trumputler.
Btw these are egss which are safe to eat raw.
And around easter we get these sort of eggs as well:
Solid chocolate/nougat in real eggshell. Handmade. Delicious.
They sell chocolate eggs with butter cream inside here in Norway. Packaged in egg cartons. Shame they are so expensve.
I never liked these personally. Difficult and messy to eat and the chocolate/nougat isn’t even particularly good. Kinder feels like the obvious choice if I want chocolate in the form of an egg and if I just want chocolate I go with a chocolate bar then instead.
Kinder has like a thin shell of overly sweet milk chocolate on it, and then some plastic waste. The chocolate is good, but I’d rather buy a kinder-bar than an egg. Can’t have them anymore though.
These are amazing because they’re both gluten- and dairy free. (Suitable for vegans.) D’you know how hard it is to find any proper chocolatey products without either gluten or dairy? Some of the dark chocolates are, but most have the “might contain traces of gluten-containing…” and I’m very strongly avoiding both, so.
Probably explains why I always enjoyed them as a kid.
I think I’ve had like a dozen this year. That includes the two currently in my fridge such which I’ve yet to eat.
I don’t know why Fazer doesn’t sell this nougat in bars, but guess it would lose it’s appeal, idk.
traces
Unless you are literally running around with an epi pen because miniscule amounts of allergens could kill you you really don’t need to worry about those. It basically means “produced in a factory that also produces other stuff”. They’re not putting things in there, they can’t 110% rule out that some flour particles made it over from one production line to another. You get more exposure by standing in the middle of a bakery shop.
Unless you are literally running around with an epi pen because miniscule amounts of allergens could kill you you really don’t need to worry about those.
Only someone who has never had a serious allergic reaction to anything would be so dismissive. Why do you think that is required to be on the label? Exactly because they can’t rule out cross contamination.
That information is for people with allergies. Not for people without allergies. Which is the distinction that I made, somewhat colloquially (people with allergies will understand the presence of sentiment over lack of nuance), with “running around with an epi pen”. “Standing in the middle of a bakery”.
Are you desperately trying to be offended on behalf of others.
There are different levels of allergic reaction, and while mine doesn’t require an epipen to treat, it’s still very much a hassle to only have like 40% of your breathing capability.
Know that scene in Deadpool where he gets his powers?
That’s why I have to avoid even products with possible trace amounts; if I don’t I’ll get symptoms strong enough to be uncomfortable and completely prevent me from resting or eating, but not strong enough to warrant something like an epipen. No no, my body just produces all that epinephrine itself. When I was 18 my pediatrician told me I had the BP of an 80-y old woman, couldn’t fucking believe it. And that’s what I end up feeling like when I don’t follow a diet as restrictive as I’m on rn.
I know what the markings mean. I even know what the umol/mml limit is and how much it is in mg/kg, but through experience, I’ve noted that most of the products which “may contain” do causes me issues. Not every time when I have them, but enough for me to start avoiding them.
Some companies are more lax with their hygiene, others less so. So every time I ingest a “might contain traces of” product, I’m gambling with the next 12-40 hours whether I’ll have breathing troubles at first, then trying to cope with the physical side of the immune reaction (bp dry mouth throat shut, stomach pain, tenseness) and then eventually a mudslide or a shotgun blast of floaty poop.
You get more exposure by standing in the middle of a bakery shop.
Which is why I can’t go into them.
https://www.nejm.org/doi/full/10.1056/NEJMc063112
You can literally get a reaction from just breathing it in. I didn’t want to believe it. But I’ve tried. And retried and reretried the diet. And the only things that affect me are casein and gluten (casein is milk protein and structurally similar to gluten proteins).
They’re not putting things in there, they can’t 110% rule out that some flour particles made it over from one production line to another.
I never said they did. I understand the limitations of industrial mills. Which is why I buy certain brands which source their stuff from mills that only work on gluten free grains, so there’s no risk of cross-contamination.
There’s also “gluten-free wheat” nowadays, as a process exist to hydrolyse the gluten out of wheat and thus have it be “gluten free” as it will test below the <1mmol/ml ~ 20mg/kg limit. But I definitely can not have that. I mean I can, but I’ve always reacted. Much less than actual gluten buns but clearly I have. Like as in I had the reaction then looked for what could cave caused it and realised I hadn’t properly read a label on a “glutenfree” product.
So while I would’ve definitely agreed with you a few years ago that I must be some delusional gluten-free fad believer who’s just experiencing psychosomatic symptoms, thinking he can tell, I have a food diary now from almost a year, along with pictures of my feces. So I can prove what I’m saying.
Sorry if this was offensive, I’m not attacking you, I’m attacking the rhetoric, because I know how much more believable it is than my story, but I also know which one is true.
Sorry if this was offensive, I’m not attacking you, I’m attacking the rhetoric, because I know how much more believable it is than my story, but I also know which one is true.
I mentioned the epi pen not really because of epi pen but to make precisely that gluten insensitivity vs. allergy distinction. People who have an actual allergy know, they aren’t the uninformed ones, but I couldn’t tell from your original comment. Back to chocolate: You can have a look at premium chocolate makers, bean-to-bar “the only thing but cocoa in here is sugar” type stuff. More expensive, but certainly also damn good, many only make pure chocolate so there’s no chocolate with crisps and nuts and raisins line to contend with.
The fad thing correlates, in time, with an increase in use of glyphosate to fast-ripen wheat, btw. I don’t think the science is yet in but people with somewhat sensitive stomachs having symptoms when eating traces of glyphosate is not a far-fetched hypothesis, the whole thing is kinda too large to be just a fad.
Yeah there’s different level of insensitivity, but that’s what the word allergy means imo, an over-sensitivity. At least the two worlds are interchangeable in Finnish more or less.
Celiac’s disease is an autoimmune reaction, and while I’ve had my duodenum biopsied in the army, either it was a false negative because the procedure waa fouled (the instructions didn’t get to the army the day I was to leave for the procedure, so no-one told me I’m supposed to tell my superiors that I’m not allowed to have breakfast so off to breakfast I went as ordered), but ofc eating like 2 hours before an endoscopy of the stomach prolly makes it a bit harder.
Anyway it was negative.
And now I finally managed to get a blood test after the intensive evidence I’ve had to gather on my own (I’m Finnish, public healthcare is free but the free ones aren’t especially well managed ones so its kinda shit every often, depending on the thing).
I literally complained about my stomach being agonising ever since I was a kid. No-one ever suggested a restrictive diet to see. They did an ultra first and found a kidneys defect. Which really wasn’t causing any trouble, two ureters on one kidney. But they starred focusing on that and as a kid I didn’t known enough to definitely say it wasn’t what was causing the issue. But I knew the pain I complained about wasn’t there. They didn’t listen.
And the it took like 26 years after that for me to figure out that I need to go without gluten or dairy. And now for the first time in my life I don’t feel a weird sense of guilt 247. Because it’s not guilt, like the “butterflies in your stomach”. That sort of ache. ALL the time for the first 3.5 decades. Well, fluctuating in intensity and aside from fasting 70+ hours which felt great but then I needed fuel and always crashed hard because I’d eat something with gluten or dairy.
Point being I’m sort of annoyed that no-one did anything as basic suggesting a different diet as a kid. Sorry for the rant.
Yeah there see products well enough nowadays. I just have to read every label, even when a product is clearly labeled “gluten-free”. And often here in Finland there’s gluten and lactose free, but not gluten and dairy free. And I’m so sore about not eating cheese, but it doesn’t give me anaphylaxis, just a mudslide. Even totally lactose free ones. And slight anxiety.
Yeah, I’ve started spending quite a lot more on the stuff I buy from stores. But on the other hand, I never order in, I don’t trust any because of cross contam. (I did try and would so like to order a pizza but…)
Oh I wasn’t aware of that glyphosate correlation, thanks. But I’ve had this issue since the late 80’s (ie as long as I’ve been around). I remember having a celiac classmate and the food they had often looked pretty gnarly. But there’s tons of nice naturally gluten free things.
You might wonder how I managed so long, but I really didn’t, but I would point out that the breathing difficulties are uncomfortable, not deadly, and once I started taking out gluten, any exposure to it had a stronger reaction. As in my body had just gotten used to the constant exposure over the years but the problems never went away, I just got very used to them. Never stopped complaining about them though.
Not even now when I think I’ve solved it because can’t afford good private doctor.
Sorry for the rant. Can’t have beers anymore… Kukko gluten free seemed alright for a while but I cut it out as well. Now this is basically the mildest thing I drink.
Yeah the quality of my foodstuffs and cooking has rather gone up actually. Can’t have basic spaghetti so I improved the sauce to go with gluten-free ones. Because Rummo actually makes a decent enough gluten free spaghetti whenever you make a really good nice home made redwine tomato sauce / ragu with some nice horse /deer meat.
Or a proper steak with fries. I never knew I enjoyed meat actually, because people grilling it always ruined over well-done. Ew. Now with temp meter actually medium-rare, mmm.
Sorry for like food blogging at you for this much lol. The cider may have gone into my head, that wasn’t my dinner from tonight tonight I may be a bit empty stomached. Better go to the store to pickup some more (cider) food (cider).
I do like that the gluten free “fad” happened. I’m sure some are just on a health craze but clearly there’s people like me. Literature on NCGS (Non-celiac gluten sensitivity) is quite new.
And it can have quote serious symptoms. This is honestly what convinced me the most and gluten+dairy free has done more for my mental health than 20 years of doctors and a world array of legal and illegal therapies and medicines for the mind. I always kept asserting the problem was not psychosomatic, but the other way around. And now I’ve solved it myself. And I want
(thanks for bearing with me sry for the rant I should start a blog)
Oh, Finnish, EU, this is going to be easy: We have thousands of small gourmet chocolatiers. The big gourmet ones like Domori generally have a “may contain traces” list, but e.g. Bonnat Chocolatiers should be completely allergen-free. Expect 60-100 Euro/kg but the taste is worth the price (at least once in a while), finding a shop that delivers to Finland shouldn’t be too much of an issue.
Regarding sauces: Try gelatin as a thickener, boiling it, as happens naturally with glace, so it doesn’t turn into jelly just a thickener. I usually use roux because it’s slightly better than plain starch but gelatin, it just coats the whole mouth. Buckwheat should also be an option for noodles. Modern soba noodles generally contain wheat but traditionally they were pure buckwheat, steamed instead of boiled they’re too brittle to survive that. Ready-made glass noodles should often be gluten-free, best if fried IMO.
And yes you definitely should start a food blog. Restrictions foster creativity every artist knows that. Probably did my best cooking when keeping pretty much keto for “this looks like really good food” reasons, not even nutrition. You can make a cake out of almond/nut flour, carrots, whipped honey and whipped egg, and it’s darn good. Also fills you up after a single slice.
Nice, how do they make them? Do they just blow the yolk out and inject the nougat? Could try making it at home.
They cut a little hole at the bottom, like they size of a pinky tip, then empty and clean the egg, fill with nougat and close it with a sugar cap.
Awesome
I don’t see any of me in that picture.
Good. Fuck trump.
That’s is such a polite way to say we aren’t helping you.
For the people not reading the article: this is due to practical, not political reasons.
Tomato, Tomahto.
