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- cross-posted to:
- [email protected]
“The amount we could export would not solve their egg shortage,” says the head of the Finnish Poultry Association.
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Europe should just send Kinder Eggs, with the toys, just to fuck with them.
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.
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.
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.
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.
That’s is such a polite way to say we aren’t helping you.
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 anyway and that he always supported American farmers.
Good. Fuck trump.
For the people not reading the article: this is due to practical, not political reasons.
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.
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.
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.
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.
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.
