National dish of Holland?

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Not quite a Newb Joined: 26 Jul 2008 Posts: 28

Doodle Bug wrote:

Post war Dutch People are taller, better Dairy product’s no doubt Smile

You aint friggin' kidding. My wife did this math calculation thing from the web calculating how tall my son will be.

The boy will be like the size of my head bigger than me. He'll prolly ask me like : "WHAT U WANT MIDGET?" when I wanna talk back at him when he's a teenager.

lulz.

Posted: Mon Jul 28, 2008 12:36 am

I have to agree with Eight, bitterballen with a beer are one of the Netherlands' great inventions. Smile

The cloggies can also whip up some good frites and mayo, but I think Belgium have the claim on that one as a national dish.

Posted: Mon Jul 28, 2008 1:41 am

I love Dutch spiced gouda cheese (the one with the cumin seeds) and those super strong licorice disks that look like mini hockey pucks and some would say taste like them too. Oh, and real Dutch genever gin.

Posted: Mon Jul 28, 2008 5:56 am

The best thing I remember in Amersterdam was the rijsttafel. There's lot of good Indonesian rijsttafel restaurants in the city.

Posted: Mon Jul 28, 2008 10:32 am

Ontbijtkoek - literally "Breakfast Cake", sort fo a ginger sweet loaf that you slice and put butter on, traditionally served for breakfast.

My fave though is erwentsoep with a side of roggebrod (spelling?) - rye bread.

Posted: Mon Jul 28, 2008 10:36 am

^ erwtensoep and roggebrood Very Happy

Posted: Mon Jul 28, 2008 11:40 am

We love taking short trips to Holland to visit their pubs. Extensive menu section on all kinds of pot and hash. Never noticed the food though.
Do they eat there? They sure do drink alot!

Posted: Mon Jul 28, 2008 12:05 pm

^ We always have tons of fun watching people travel halfway across Europe just to score a couple of spliffs. So that was you, with the Austrian number plates? Cool

Posted: Mon Jul 28, 2008 12:27 pm

How did you recognize me? Must have been the cape!

Posted: Mon Jul 28, 2008 12:41 pm

That, the plates, and the 2 tiny holes in your joint gave you away Smile

Posted: Mon Jul 28, 2008 3:10 pm

Well i'm a Dutchie, but it's fair to say that there isn't such a thing as 'Dutch cuisine'. Personally I don't like the Dutch food that much, the main dishes are mainly stews with potatoes/veggies/meat. We got some nice (fried) snacks, the frikandel and the kroket would be the most popular. Usually they're outstanding but the quality varies.
Then there's herring, which is eaten raw (like sushi). It's a really tasteful fish, and a row of snapped onions would be the finishing touch Wink

.
Also we've got the sweet called 'drop', which is either loved or hated. You can compate it with liquorice but then with a stronger taste.

The ones i mentioned in my post would be best picks, but it's safe to say that one shouldn't visit the Netherlands for the cuisine Wink

.

Posted: Mon Jul 28, 2008 3:29 pm

Gold Hat wrote:

Druk op de knop . . . Clicky

Ek het die knoppie gedruk Laughing

KV will love it.

Posted: Mon Jul 28, 2008 4:01 pm

Don't druk het knoppie: it's horrible, be warned! (unless you're an line dance addict, that is)

@Lotta: where did you pick up that south African language skills? I'm impressed. Smile

Not quite a Newb Joined: 04 Feb 2008 Posts: 27

Our late landlady was from Belgium and ate french fries with mayonnaise.

Whenever I think of Holland, I think of Gouda, Edam, Heineken and tulips. I love Gouda and Edam cheese and buy it every so often. Not crazy about Heineken, though, I like a clear ale like Molson Dry, eh?

I'm used to Canadian beer and find some European beers to be too heavy.

*** BANNED *** Joined: 18 Jul 2004 Posts: 2049

lotta wrote:

Ek het die knoppie gedruk Laughing

OK - ya got me . . . it isn't Dutch or Afrikaans Laughing

Give me a hint Wink

*** BANNED *** Joined: 18 Jul 2004 Posts: 2049

barneyfife wrote:

I'm used to Canadian beer . . . .

I'll bet it makes you say "Eh" all the time.

And have you ever met Tim Bits?

Master of Master Baiters Joined: 06 Feb 2008 Posts: 720

Quote:

A Dutch oven is a thick-walled iron (usually cast iron) cooking pot with a tight-fitting lid. It is commonly referred to as a 'camp oven' in the Australian bush, cocotte in French, as a 'casserole dish' in British English, and is similar to both the South African potjie and the Sač (sach), a traditional Balkan cast-iron oven. (An Australian 'Bedourie oven' is made of steel rather than cast-iron, so that it is more suitable for carrying by packhorses

The Dutch oven I know is a lot smellier and anti social Sad

Posted: Mon Jul 28, 2008 4:44 pm

I used to drink lots of Canadian and Labbatt Blue but since coming to Autria and getting civilized with really good beer in big bottles (half litres) I have become a wine drinker. Funny side effect, I no longer say eh.

Master of Master Baiters Joined: 06 Feb 2008 Posts: 720

Any one mentioned Dutch Smoked Eels or east end London Jellied eels ?

I am not surprised Sad

Posted: Mon Jul 28, 2008 7:20 pm

^ of course, here speaks the real connoisseur .. definitely try the smoked eel ( a delicacy, really! ) What else do we smoke: mackerel, and smoked sausage (preferably the ones you can get at Hema). A taste fest, Holland is .. Smile

Master of Master Baiters Joined: 06 Feb 2008 Posts: 720

Quote:

What else do we smoke

People that drink in the Brown Bars Very Happy

Posted: Mon Jul 28, 2008 8:56 pm

Not anymore. Since July 1st there's no more smoking allowed in public places. The government allowed one exception: the 'coffee'shops Laughing

Master of Master Baiters Joined: 06 Feb 2008 Posts: 720

Have they cleaned and painted the Brown Bars ?

Posted: Mon Jul 28, 2008 9:36 pm

^^ That's another story. Don't rush things .. Smile

Some more traditionals the mrs and me came up with after a short brainstorm session:

hachee, pannekoeken, hutspot, hangop, oliebollen, appelflappen, hangop, boerenjongens, krentenbrood, griesmeelpudding, wentelteefjes, haagse bluf, 3 in de pan, hete bliksem, appeltaart, vlaai, speculaas, pepernoten, banketletter, jan hagel cookies, zure zult, zwezerik, watergruwel. Most of them I only know by name, and I like to keep it that way ...

Posted: Tue Jul 29, 2008 4:25 pm

Hope I spell this right: stampoot and roekwurst is a favorite dinner of mine whenever we've stocked up on roekwurst! The proper cabbage is difficult to get a hold of here as it needs frost to be proper nice.

Drop is very nice and especially Salmiak Rondos! Mmmmmm.... Very Happy

Oliebollen for New Year's is alright. My better half wants that if we've been to The Netherlands around Christmas.

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