- cross-posted to:
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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.
“The amount we could export would not solve their egg shortage,” says the head of the Finnish Poultry Association.
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.
https://www.fazer.fi/reseptit-ja-ideat/sesongit/paasiainen/mignon-muna-tehdaan-kasityona-alusta-loppuun/
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.
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.
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).
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.