The "smeerkaas" in a tube is commonly used to fill your Bugles chips with it. When you go to the Pathe cinemas they always have this combination ready for you to buy.
Yeah, I was thinking; don’t put that in your bread! It’s only for bugles. Filet americain however is delishhh, there’s great veggie alternatives for this, so no excuse to not try 😊
Filet Americain is French in origin. In France and Belgium it's known is Préparé Americain. The name refers to Armorica. The old Gaulisch name for the area that makes up Bretagne and parts of Pays de la Loire and Normandie. You know, where Asterix is from.
It has nothing to do with France. It was created in Brussels in 1927. The origin of "Américain" is unclear, but in an interview I once saw with the son of the inventor he claimed it did refer to America because in 1920s Belgium the US was still the land of opportunity where the streets were paved with gold.
@@bentels5340 I stand corrected, it's indeed from Brussels. The bit about Armorica is suggested on the Dutch language wikipedia. The French language wikipedia doesn't seem te mention that.
@@ivo215 As I said, that part is indeed not well documented. Of course, America comes from Amerigo Vespucci, a name that may itself refer to Amorica, so in the end it's all the same. 😉
Ketjap is the Indonesian name for fermented soy sauce. The Indonesian variety is somewhat thicker than the very liquid Japanese and Chinese ones. There are many varieties, but the two main ones are ketjap manis (sweet) and ketjap asin (salt). Then we have a lot of sambals, also Indonesian based sauces, usually spicy, to go with Asian meals or even to make Dutch/European meals more spicy, like young Gouda cheese, spaghetti sauce or paella. Bread is eaten in Europe from Iceland to Cyprus and from Portugal to Finland, in all local varieties. So it's not weird to find things to be eaten in combination with, or on. bread. Cheeses, cold meats, sliced sausages, spreads, butter, etc. Asparagus can be eaten green and white. It's the same plant, when the sprouts are kept in the dark, covered with sand, they stay thick and white, once above ground they sprout faster (thinner) and green. We eat both, but prefer the white ones because they have less fiber, and more concentrated taste. Available fresh from the fields in april, may and june. Usually combined with a good boiled-smoked ham, boiled eggs and a Hollandaise sauce. And an excellent combi with other spring vegetables like small potatoes. Concentrated syrups are just fruit juices heated up for conservation and some have sugar added, also for better and longer conservation. You can use them with water as a soft drink, but also directly on yogurt, vla (custards) or on ice cream. Cheeses like Gouda, Emmenthaler and Edam are conservated by the way they are made. They can be melted and become more liquid, so they can be used as a spread. But to keep the melted ones well, they have to be packed vacuum like in a small tin or in a tube. The tube is very handy to be used to fill hollow things like bugles, soufflé's, oublies, puffs or olives. Filet Americaine isn't American but called after the place it was served first. It is a variety on tartar, minced raw beef. Tartar can be eaten raw, but also shortly baked on each side. In the USA they eat almost the same, steak, which also has a core of red, raw meat. Just like 'biefstuk' can be red or pink inside, or roast beef, with pink inside.
I can now get this in the US in my local Asian Superstore. It is ABC brand (originally an Indonesian company, now owned by Heinz, but keeps making the local products). Growing up with Indonesian foods in Holland, we use this all the time when eating Asian foods. We also have more traditional soy sauce, but we like the thickness and additional flavor of Ketjap.
@@Taoxlrgion1982 Elk land heeft een eigen brood-cultuur, stap maar eens binnen bij een warme bakker in Spanje, Italie, Frankrijk en vooral Duitsland. Overal een ander assortiment en het een nog lekkerder dan de ander. De US heeft vrijwel geen brood-cultuur, bakkerijen zijn vrijwel altijd banket-bakkerijen met gebak, vette en gesuikerde producten. Croissants, donuts, pies. Zelfs het broodje van de bekende fast-food ketens is niet veel meer dan een sponsje dat ervoor zorgt dat je een hamburger kunt vastpakken zonder vette vingers te krijgen. Je kunt die dingen wekenlang buiten de koelkast bewaren zonder dat ze bederven. In de US kennen ze geen brood maaltijd, ontbijt kent geen brood, hooguit toast of pancakes, maar meestal cereals met melk, water of dunne yoghurt en zeer zoet. Ook de lunch of warme maaltijd is zonder brood. Dus vers brood op zich is al een uitzondering in de US. Dus ik kan mij voorstellen dat afbakbroodjes een enorme verrassing voor haar waren, maar zoals haar vriendin aangaf zijn deze veel goedkoper te verkrijgen in de supermarkt die de broodjes elke dag massaal afbakken uit de koeling. Geconserveerd verpakt in kleine hoeveelheden is veel duurder dan de massa omzet van supermarkten in gekoeld afbakbrood.
Actually, both Ketchup and Ketjap have the same root. The name originally came from Vietnam / China and was a fermented fish sauce. The word there actually means 'sauce'. Just that. It's like the Japanese word for Sake, which in Japan can mean any alcoholic beverage (and also salmon, by the way, although that's written differently), while in the Western world we interpret it as a beverage made from fermented rice and containing alcohol; which in Japan is called Nihonshu. Koeciap/Kecap/Ketchup/Katcup traveled to the western worlds through multiple channels. In the 17th century recipes for catsup started to appear in English and American cookbooks. Recipes to make a sauce that would imitate those Asian sauces, were the ingredients originally used in 'the East' were not available in 'the West'. Often made with mushrooms but also various other fermented foodstuffs. It eventually evolved to the tomato ketchup we all know today, of which (American) Heinz is its largest (but definitely not the first) example. Kecap/Ketjap (manis) is an originally Indonesian sweetened soy sauce. The Indonesians loaned the name for it from the Cantonese, leading back to the original sauce. A good Ketjap contains a sizable amount of soy in their fermentable ingredients. The cheap supermarket knockoffs usually try to do away with that ingredient as much as possible. Sweetners can be sweet molassis or unrefined cane sugar and palm sugar. It came to the Netherlands as part of the 'cultural exchange' between the Dutch and its colony in the East Indies, now called Indonesia. (edit: typo)
I grew up with spreads like kip saté and kip kerrie to be put on toast, at a party. To put it on bread always feels a bit odd to me even though I love it. And Goudkuipje sambal. Yum!
The history behind ketchup/ketjap is actually very interesting. It all started with a Malaysian sauce called "ke chiap", of which many regional varieties existed. Some were made with fermented fish (like Vietnamese fish sauce), some with soy (like Japanese soy sauce), etc. The English took home a version with tomato and called it "ketchup". The Dutch took home a soy sauce version and called it "ketjap". And now we end up with both "ketchup" and "ketjap" in the Dutch language, for two very different sauces with surprisingly similar historic origins.
I used to make Filet Americain when I worked at a butchershop years ago. It's in fact triple grinded beef (very finely minced), mixed with a sauce (mayo-based, with peper, paprika, cayenne and salt). You eat it on bread or crackers, when its freshly made. And it is delicious. Another delicious raw meat recipe is ofcourse carpaccio.
Oh, and if you visit the south of the Netherlands (Noord-Brabant and Limburg) in the asparagus season you'll see stands along the fields where you can buy them freshly harvested. So nice!
America has bread you can finish baking at home. There is some of the underbaked stuff in a good grocery store bakery (like Publix.) This kind if stuff will not be in the 'bread aisle'. You can also get dough frozen half-way through the rising process that you let rise the 2nd time & then bake. This takes a bit longer but is even fresher. At Trader Joe's you can get frozen croissants, let them rise overnight, then bake them fresh in the morning which will make your house smell amazing!
Philadelphia is a particular brand of cream cheese (maybe that particular brand does not meet the standards for cheese) but we also have other brands and other cream cheeses which are absolutely types of cheese. Monchou is a very common brand of Dutch cream cheese, especially used in sweet applications like Monchou taart (a Dutch style no bake cheesecake that is so synonymous with this larticular brand that it bears its name). Boursain and Paturain have also existed long before Philidelphia entered the market, although those are typically flavoured with herbs and not available in neutral varieties. Mascarpone also counts as a creme cheese and is sold here (obviously not Dutch in origin, but it is still a cheese by Dutch standards).
Syrup you find in different brands, like i.e. tesseire a French brand. So you can also buy these bottles in other coutries in Europe. I take a one liter bottle with syrup mixed with water (SUGAR FREE) to my work and drink it through out the day.
The white gold. In the old days... Long ago it literally WAS the white gold. It made good money, it was a precious food for quite a while. And kinda still is. Very seasonal. Even though we now know how to preserve stuff, the Asparagus from a pot is not the same as fresh in season. Properly grown, peeled and prepared they're awesome. I consider them better in taste than the green ones.
@@xSCHEF That is also the only 3 months in the year I will eat Aspargus: from a local farmer, bought in his store or just on the side of the road, with boiled egg salad and mayo and ham (or raw salmon) and a nice bottle of pinot gris from the Alsace region. Tip for you Aspargus rookies: peel then TWICE, save the peelings and the bottom inch of each Aspargus and make soup of it later, using the water you cooked the aspargus in. Also: NEVER EVER aspargus from Spain or Greece or generic stuff in a jar. Just don't. It's better to wait 9 months than to eat that crap.
Smeerkaas is a product made with cheese and "smeltzout" ("melting salt", e.g. sodium phosphate) which helps keep it soft and gooey; those "american cheese" slices (kraft singles) also use it, but in smaller quantities keeping it somewhat solid but still melting easier. The tubes (Danish Chef brand, a.k.a. kokjessmeerkaas, kokje meaning little kit hen chef, because the tube is shaped likr one) are often used for filling Bugles (a brand of cone shaped crisps).
Anijsstaafjes - It's that powder to mix into hot milk, portioned like sugarsticks in a café. I knew cocoa and also powder to make strawberry or banana "cocoa" like milk. But never thought about mixing anise taste with milk. But I really got addicted to it when I tried it ^^
Anijsmelk is traditionally made with anijsblokjes: sugar cubes with anis taste, and should be made with hot milk as a warming wholesome drink in a cold winter.
they don't make cubes anymore, little sachets, (12 in a box ) that is because the machine that makes those cubes, is broken down, and no spare parts, so they make it now in little bags. taste as good as ever. lovely
I'm American. Yes, you can buy frozen bread dough in US supermarkets and bake it yourself. A popular brand is Rhodes. They make everything from dinner rolls to sandwich bread to French bread. I'm almost 60 and they were in US grocery stores even when I was a kid.
Carvan Cevitam is a specific brand of aanmaaklimonade. Some people call it by a different brand name (Ranja), but either way we consider it limonadesiroop, lemonade syrup. It's also great if you have a whole class of kids that you want to offer something sweet to drink without having to break your back carrying home many bottles from the supermarket. Cheap, efficient and enjoyed by many.
Karvan Cevitan is a brand of concentrated limonade, or as called in Dutch “aanmaak limonade”. In some parts of the Netherlands it’s also called Ranja, which is another brand of this concentrated limonade. You can compare it with Kool-aid, but then in a liquid form and sugar already added to it.
Américain Filet is raw grounded meat (beef filet) with sauce Américain. For the best (and safest to eat) Filet Américain you make it yourself. We also have 'tartaar', raw grounded beef usually served on a roll with salt, pepper and chopped onion. Ketjap is a fermented sauce from soybeans and spices. In the Netherlands the sweet 'ketjap manis' is very popular but there are many varieties, from sweet to savoury. Nice to mention perhaps is that the Dutch also use 'Maggie', a savoury spiced sauce. Ketjap, Maggie and sambal (a very spicy mixture of grounded chillies) are a threesome often seen on the table when the Dutch have 'Chinese' for supper (which usually are Indonesian based dishes that have nothing to do whatever with the the Chinese kitchen).
@@pinut187 Totally correct. I just wanted to point out that Maggi, ketjap and sambal are a well-known trio when we eat 'Chinese' in the Netherlands. Even today in (so-called) Chinese restaurants in the Netherlands, this is served as a trio, often accompanied by salt and pepper. Maggie is a savory flavor enhancer.
I ran a butchery in The Netherlands for over 5 years. I think the beef tartare dish can best be compared with the Filet Americain served as a diner dish served in restaurants. The raw fresh spreadable version, which was one of our most popular (meat) spreads contains only fresh tartare saus (no raw egg!) and is made with fresh finely ground lean beef steak and we had a veal beef steak version as well. So the spread is actually a bit on the expensive side. For toppings we had finely dices onions and/or ground blackpepper, which was packed seperately. I know that some people ate it with an egg yolk at home on bread or toast... the spreadable version is primarily used for lunch or starters. It is served cold room to temprature max at in the fridge it can be kept 1-2 days (it cannot be kept frozen). The beef version is bright red to dark orange and the veal pinkish orange. The supermarket version is a cheap/budget version of this spread the meat is full of conservables and salts so it keeps fresh for longer. It is usually red or dark red and the veal pink and can be held for a week I think. Similar seperate toppings. No egg (I hope).
So the "vegetarische slagerij" (which you should be able to get in most AH's) have a really good vegetarian filet american (tastes slightly different from real filet american of couse but definitely worth a try). Also surprised you did not mention all the different "heinz sandwich spreads" (there's like a million different ones).
Heinz is as American as it gets. 100 years ago the Heinz family was famous for their 59 sauces. Now it is a world wide food imperium. They were also big philantropists. In Pittsburg they founded an university, built the amazing neo gothic Heinz Chapel, an opera theatre, libraries...
Yeah it's less common but you CAN find white asparagus in the states. I grew up in Austin TX before moving here to NL, and they have quite a diverse population.
Most of these food items you discuss in this video aren't actually put on bread by most Dutch people, but instead on toast or crackers. We usually eat these things as snacks, not as a meal. Though admittedly, many students, myself included, do eat things like kip kerrie and kip saté on a bun as lunch.
Try komkommersalade, farmer salade on bread; all vegetarian. White and green asparagus are from the same plant. The white asparagus gets green if the come above the ground and receive light. White is preferred by Dutch folk. Ketjap is soy sauce the Indonesian way. Taste great. Try it in (tomato)soup. Or as woksaus. Or marinade meat or tofu. If you have an airfryer, it’s easy to bake pre-baked little breads. There’s an app to convert the oven times into airfryer times. But I prefer home baked bread or bread from my baker.
I absolutely love filet American. I put it on bread, crackers, beschuit, toastjes.... and one must never forget to put a generous amount of ground pepper on there, chefs kiss.
The syrup that you dilute is widespread in Europe in general, with different flavours. Luckily, there are some European countries that also speak English, and they call this stuff "squash". So there you go.
ketjap is an indonesian soy sauce with added spices. and yes I love it!!! i like to put it on my instant noodles, to put it in rice, to use it for any vegetable that goes with the rice. ketjap is like a miracle sauce. it makes everything taste instantly delicious.
no added spices, kecap is just Indonesian soy sauce, kecap manis is the most common one in the Netherlands, which is the sweet variety. They also sell kecap marinades which is a marinade that has kecap manis as well as other ingredients such as spices.
The Coop-supermarket (and I guess 'Plus' also) has a 'Tomato Americain' that is pretty amazing ( I like it better than the 'official' vegetarian versions of Filet Americain). Syrup (Karvam Cevitam) is not a particular European/Dutch thing. If I remember my history lessons correctly, Coca-Cola was first sold as a syrup. BTW: most (I think older) Dutch will refer to syrup (all kinds) as 'Ranja' and add the flavour in front of it. (the name refers to a brand (and of course the Spanish word for 'orange') that went broke, but is back since a few years as a luxury brand of syrups. If you are able to go to super market in Germany (like Edeka) you'll see an assortment of flavours that even dwarves what you can get in The Netherlands.
The English name is cordial or squash for the Syrup, usually not mixed with carbonated water like Coca-Cola. Ribena is a popular brand that is used to like coke to describe all blackcurrant syrup, but the original Ribena is also used as a health cure for colds (verkoudheid) and influenza when added to hot water like tea 😂 its not a European thing as cordials are popular in ZA AU NZ.
I actually think "ranja" is mostly a term used in the northern parts of the Netherlands. Where I later lived in the centre of the Netherlands people also call it aanmaak, and in South Holland where I am right now people call it mostly limonade. I know that in the south people also call it "siroop".
Dutchie here. The syrup thing goes way back. Always drank that, different brand but same idea. You know as a kid when playing around outside you sometimes forgot to hydrate. Then this was my perfect drink, not to sweet, and no bubbles that makes you burb. I have anoter use for it you might want to try. My favourite syrup is 'Roosvicee'. Not to drink but to use it in plain 'vanille vla', delicious! It sweetens up your desert, I love it! Also great on icecream.
I regularly bought white asparagus from the Safeway in the Bay Area (Pleasanton) Actually they were available two times during the year as they were imported from Peru in the fall.
The tube is NOT for bread but for a snach called bugles. The kip sate and kip curry you put on little toast/crackers on a party. Ketchup over here is also tomatoketchu, exactly like in America and we don t use ketjap (thick soysauce) like we use ketchup. Carvan cevitam you make lemonade with after adding at least 5 times more water than the amount of syrup. You need to ask around before you are gonna try this yourself lol good luck 🤞🏼 😉
Watching this video during sunday morning breakfast while eating my own baked supermarket bread with filet americain and spicy chicken kerrie on top. Solid breakfast.
Karcan cevitam ‘Tropical’. I always have a bottle of it at home. In the summer with icecubes, or cold from the refrigerator. Filet Americain with a pinch of salt and black pepper. We put the chicken spreads also on small toasts at parties or just for fun in the evening.
the karvan cevitam syrup is nice but it have you ever tried roosvicee. it's almost the same thing only it has less sugar in it. it's main ingredient is rose hip but it also has other fruits and berries in it. for some reason you usually won't find it in the section where you find the karvan cevitam but near to where the baby food is. i drink it with spa rood, the water with the bubbles, and i find it delicious.
I live in Chicago, and the Jewel food stores around here carry "finish baking at home" breads in the Deli area. There are usually two or three different types, such as dinner rolls, sour dough, ciabatta.
There are also vegetarian versions of filet Americain. I like the version by Albert heijn. It actually tastes like it (when I was a kid I wasn't vegetarian yet, so I know the taste)
Karvan cevitam is just one of the brands. We call it limonadesiroop. In france they have way more different kinds of sirup. (Their biggest brand is teisseire) Over there it’s completely normal to order a glass of sirop in a bar, whereas in the netherlands it is mostly for ‘kinderpartijtjes’ (kids parties). In recent years siroop is becoming more popular among adults, because of the different flavours. But don’t drink too much, as it is either packed with sugar or with artificial sweeteners and flavouring.
@@Peacefrogg never said anything about the flavors, only about the brand. We can get Kool-aid in canisters, envelopes and jammers as well. Also from that brand we don't get all flavors
Karvan Cevitam is just a brand name like Coca Cola is. It's a syrup that has to be diluted with water (either plain or with bubbles) to make lemonade. There are quite some different flavors: Grenadine, Strawberry, Cassis, Mint, Lemon, Forrest fruits or even Violets.
The term "syrup" is confusing when comparing it to American syrup. In NL, a syrup is a concentrated lemonade where you have to add water. A syrup in the US is "stroop" in the NL: that thick caramalized stuff to poor over pancakes (or as a filling for stroopwafels). The Dutch kind of syrup is known in NL since forever. All elder Dutch people know "Ranja", very common back then. I believe, but I might just be all wrong, it was the lemonade for the poorer people who couldn't afford "real" lemonade, like Fanta or so. But as the people got wealthier, the syrup almost disappeared. With Carvan the syrup sort of reinvented itself as a healthy lemonade full of vitamines, so good for kids.
Spreads are usually eaten on 'afbakbrood' or 'stokbrood'. When you spread it on a normal slice of bread your bread will break or get soggy 😉 it is a different eating experience. Try it... 👍
Also around newyear you have oliebollen with powdered sugar (poedersuiker) and kniepertjes/nieuwjaarsrollen with wipped cream (slagroom) though both are way better fresh/homemade so i would recomend finding a stand that make these fresh (wipped cream should still be bought at the store or if you want to you could make it yourself) they are cheaper at the store but you sacrifice taste. I make those and appelbeignets myself for myself and family/friends because they just taste much better if fresh. I do know there are lots of people that do this themself at home so if you're good at making friends and you can find someone that makes these at home you can just ask if they will give you some (most people make too many anyway) or if you wanna learn how to make them you can ask if you can join in and help and in exchange take a few home.
As an American now living in the Netherlands I'm kind of surprised, we have very similar spreads in the US, tuna, chicken, egg salad all of which have slight variations here like joma/ah brand. We also may not have siroop but we have mio and powder variations of drink mixes since the 80s. I don't think the jumps are that big. If anything I'd say the most strange thing I have come across are peeled/seasoned potatoes like ready to cook. So convenient!
if you think Filet Americain is wild in the Netherlands you should see how they eat it in Belgium. Its actually just a variation on steak tartar. If you want to try the vegetarian variant, try Cigkoftem. Its a chain and there is one in Utrecht. Its made with walnuts. I think you might enjoy it.
...or the German Mett, which freaks out Americans even more since that is made from raw pork -- associated with trichinosis. One has to wonder what the hygiene standards in US butcheries, slaughterhouses are.
We call the water/karvan Cevitam mixture 'limonade'... The same word we use for soda. Just to make it more confusing :-). If a Dutch person has been brought up on the particular brand of Ranja, they will probably still call the mixture 'ranja' despite the syrup being a different brand.
the 'americain' in filet americain is from the spices, I'm pretty sure. 'Americain' sauce, or something? In any case, it barely tastes like meat, it tastes a lot like whatever spices they throw in it karvan cevitam is what we here consider 'lemonade'. Concentrated fruit syrup, often with added vitamins so parents can justify giving it to kids better. Way, way better than soft drinks from a health perspective. The bottle itself (or from a different brand) is bottle of lemonade syrup with which you make lemonade. Also nice for adding to yogurt, 'vla' and other deserts
Hi Eva, if you want try Filet Americain there's a vegetarian one from the brand Kip's. It really has the taste of the real deal (I'm a flexitarian so had both). You can always find it at the AH.
6:22 fun fact: tomato ketchup was inspired by the Vietnamese or Indonesian version of ketjap. Most asian countries have their own version of fermented fish/soy sauce.
I feel like we overall got more bread spreads, cause bread is basically all we eat for breakfast. Like, I don't think I've ever put a pan on the stove for breakfast or even for lunch, which seems to be way more common for American breakfasts
You should ask your supermarket next time when you are there, if they can sell you the deep frozen croissants that supermarkets bake in store for fresh sale. Compared to the ones in "zuurstofarme verpakking" it's a whole other level! Try it out and let me know if you like it! PS. Keep them frozen until an hour before you bake them, spread them out before they are getting defrosted(they will stick otherwise), 20 minutes in a pre-heated oven at 200 C and they are done!
I grew up with syrup in Germany. My favourite taste was 'Waldmeister'.My favorite spread is Nutella... ok;I have to admit that it rarely ends up on the bread anymore.Instead, I usually eat it with the spoon directly from the glass to a good cup of coffee.
Ketjap (manis=sweet) is the Indonesian version of soy sauce. I think the Netherlands has so many things to put on bread because most Dutch eat bread for breakfast and lunch. Most people in the USA know of the cast iron Dutch oven but it is mostly unknown in the Netherlands. What they call a pot luck in the USA we call: "Een Americaans feest" in the Netherlands.
@@Roel_Scoot Bij een goede Dutch oven is de pan en de deksel bijna 1 cm dik-wandig. Ik heb daar heel vaak in Australie op een kampvuur prima brood in gebakken maar kon hem in Nederland in geen winkel vinden. Heel wat anders dan een gewone gietijzeren stoof pan, ja die staat ook bij mijn moeder in de kast.
Well @@bobosims1848, that is another meaning of Dutch oven. The activity in bed owes it's name to a type of cast iron cooking pot which you hang over, or put in, a fire and can be used for baking bread, or making casserole and stew type dishes. Because it was first cast in sand in a way derived from a dutch process it's has been called a "Dutch oven" since it was first made in the early 1700"s.
Filet americain is of French origin. Yes, it's delicious (if you have decent quality, not every brand/make is equal of course). I think it's derived from steak tartare, which is very fresh finely ground beef. Personally I don't like asparagus, except as soup. It's called white gold because it was so expensive (or used to be, production has increased dramatically over the years, lowering the price) due to the very labour intensive growing and harvesting process. Ketjap is simply the Malay/Indonesian name for soy sauce :) Comes in multiple varieties (obviously) with different sugar and salt content, different spices. Good to see you're still happy here.
Just watched this older one. Putting your bike up, you get used to it. And regards to helmets, race bike most people wear helmets. Just to be save. Great content and love to see how others look at the Netherlands. Lots for us Dutch to learn from. Keep them coming.
3:34 You wouldn’t recognize filet américaine because it does not comes from the USA. It was named after Hotel Américaine, a hotel in the Netherlands who had it on its menu. Like Cesar salad got it’s name from Cesar’s Palace. 😊
Asparagus, the white gold are a delicasy. They grow underground and the best asparagus come from Limburg and Brabant. The thicker ones are the best (arguably). The asparagus season is from half april to the end of june. Why are these asparagus from Limburg and Brabant the best? It's a combination of the soil, the climate and traditional craftsmanship. They are planted in are sort of small dikes and harvested one by one with a special long sort of knife. You get the best quality when you buy them fresh at a specialized asparagus farm. Some people claim asparagus to be an aphrodite.
Carvan Cevitam is a fruit juice concentrate and not a syrup. Many families use it because they like this source of vitamin C. It is concentrated because in this form the vitamin C is less sensitive to breaking down. The same process is also used in the USA. But usually for orange juice. There are in the salade department also great vegetarian salades like sellery salad and cucumber salad. And these are actually not as expensive as the "specialty veggie or vegan stuff" Try it ! It is really good! I would personally keep away from the cheese spreads although the ERU is actually made with real molten cheese (I worked next to the ERU factory..) Ketjap Manis is literally Indonesian for Sweet Soy sauce. It is different from other soy sauces from other countries as those might be based on a salty concoction :-)
"Wat in 1948 begon omdat er een vitamine C-tekort dreigde onder de bevolking, is na 70 jaar uitgegroeid tot Nederlands’ meest favoriete limonadesiroop." Dit staat letterlijk op de site van Karvan Cevitam zelf.....'t is dus wel degelijk een siroop
I was wondering if the juice "syrup" was just concentrate, which is definitely a thing in the states. It's usually sold in a frozen plastic container with many juice options, like grape, apple, orange, etc.
Truly recommend “Raak” limonade. Grew up on Karvan cevitam, but my boyfriend had Raak at home and I immediately made the switch. Raak is much cheaper and sweeter (so less sirup necessarily) and most are sugar free.
On 'filetamerican': like steak tartar, filetamerican ingredients are spices, raw meat and raw eggs. Butchers usually have better quality than AH, my favorite one can be bought at slenders in Denbosch.
You'll be happy to know vegan filet Americain does exist, so you can try it out. I've tried it recently, to me it tastes the same as regular filet Americain from the supermarket. We usually get our filet Americain from the butcher's shop: they take some raw minced meat to the back of the store, the butcher prepares it while I wait. Way better than filet Americain from the supermarket! Also it tastes slightly different each time. I used to love having kip kerrie salade or kip sate salade on my bread, but I do think most people prefer to eat it on toastjes, and not so much on sandwiches. Limonade or ranja is mostly considered a drink for kids I think. I would definitely offer it to visiting children but I wouldn't ask an adult if he'd like a glass of limonade.
Chocolate sprinkles, By the pound, to spread on bread. In several shapes and sizes. Using them on cake? Sure, that happens too. What the dutch call chinese is apparently cantonese, with some javanese influences, not the Sichuan which seems to go as 'chinese' in the US. 'Indian' food in the Netherlands is a fusion of javanese, Bali, malay an probably cantonese which we brought home from the colony. An indonesian rice table is very tasty and goes well with beer.
Half of my lunches is bread with fillet American(preparé). My work is literally next to a butcher shop so the preparé was probably made like less than 3 hours ago.
Not only ketjap (specifically ketjap manis), but the different types of sambal and ofcourse satay are just hints to the colonial past. You won't even find most of these when you cross the border.
Karvan Cevitam is just a brand, we'd call it limonadesiroop or aanmaaksiroop and it's generally more of a thing for children rather than for adults. Btw, just drinking fresh tap water is even cheaper (and healthier). :-)
3:51 Wikipedia has a whole entry on the topic, about origin of Steak tartare (French in origin based on Mongol warriors ?) and Hamburger Steak from NYC...
Ketchup is a process, a preparation method. Usually used to make the tomato ketchup we all know. But if you, for instance, use mango's. You'll get a sauce that would go well with a desert.
3:50 Filet Americain. Love it! I eat it almost every day. Especially great with some chopped onion and a boiled egg. But, as with everything, to get the good stuff you'd need to go to a proper butcher instead of the supermarket. There are some very decent veggie variants available these days. They hold up pretty well against the supermarket filet.
Trader Joe's has half-baked bread you can finish baking at home in America. The culture of cold meat sauce things on sandwiches in the Netherlands goes back to the Dutch culture of having only one hot meal a day. If you have a hot lunch, you have a cold dinner. If you have a cold lunch, then you can have a hot dinner, but the Dutch think it is, "too fancy" to have more than one hot meal in a day. They are familiar with the fact that in Italy, every meal is a hot meal though. I'm not sure there is a source for horse meat anymore, but when I was in the Netherlands years ago, they had packaged lunch meat of sliced horse meat in the supermarkets, packed like Oscar Mayer bologna. They used to source horse meat from America, but I'm not sure enough horses are slaughtered for meat in America anymore. Filet Americain is popular at sandwich shops in Belgium. It had raw horse meat with in cold barbecue sauce-like sauce. Again. I'm not sure horse meat is still used. Not sure f it has egg in it, but is another cold lunch item. It is like cold barbecue. I'm not sure why it is so popular. Meat sauce and meat on French fries used to be horse meat, but cooked and hot.
9:10 have you tried the Danone criossants? With the break can.. roll them out, bake them off, use the smear... you nd wifey will enjoy.. gret for breakfast on a lazy sunday, or for lunch at nay day ;)
Filet Américain is very finely ground beef, almost a paste. It's spelled d in the French way, so my guess is it originated from the French "steak tartare" which is raw ground beef with a raw egg and some more stuff. Ketjap is soy-sauce from Indonesia, can be had in a sweet or a salty flavor.
Hi, at the end of your video you mentioned Karvan Cevitam. You have also other brands for making ‘limonade’. Which are cheaper but also good to use for ‘limonade’ We have lived in Canada and it was not easy to find this in a store. When we did it was expensive. So now we are back in The Netherlands and are buying our ‘limonade’ again. Our kids love it. They are teenagers! By the way I like your video’s.
1:40 spreadable cheese in a tube... I learned that that stuff existed watching USA TV-shows... Didn't even know we have that in the Netherlands. heh, I only learned there's non-white asparagus a few years ago
As a South Africa living in NL, I have tried the cheese in a tube and it reminds me of a cheese spread from SA. Very nice, tastes more like real cheese. My daughter and I love the fillet americana, it is a very hard taste to describe. It is worth pointing out we like our meat rare 😉
![Felix "Unfair" | [Stray Kids : SKZ-PLAYER]](http://i.ytimg.com/vi/Oswujxm2Ag0/mqdefault.jpg)
The "smeerkaas" in a tube is commonly used to fill your Bugles chips with it. When you go to the Pathe cinemas they always have this combination ready for you to buy.
Oh yes, this is so good, I love it!
@@Brozius2512 hi martin!
@@JacobPlat 😁👍
Precies, hmmm 😋😋😋
Yeah, I was thinking; don’t put that in your bread! It’s only for bugles.
Filet americain however is delishhh, there’s great veggie alternatives for this, so no excuse to not try 😊
Filet Americain is French in origin. In France and Belgium it's known is Préparé Americain. The name refers to Armorica. The old Gaulisch name for the area that makes up Bretagne and parts of Pays de la Loire and Normandie. You know, where Asterix is from.
It has nothing to do with France. It was created in Brussels in 1927. The origin of "Américain" is unclear, but in an interview I once saw with the son of the inventor he claimed it did refer to America because in 1920s Belgium the US was still the land of opportunity where the streets were paved with gold.
@@bentels5340 I stand corrected, it's indeed from Brussels. The bit about Armorica is suggested on the Dutch language wikipedia. The French language wikipedia doesn't seem te mention that.
@@ivo215 As I said, that part is indeed not well documented.
Of course, America comes from Amerigo Vespucci, a name that may itself refer to Amorica, so in the end it's all the same. 😉
Do you cook it before you eat it?
@@mjz667 You eat it raw with some pepper and salt. ;)
Ketjap is the Indonesian name for fermented soy sauce. The Indonesian variety is somewhat thicker than the very liquid Japanese and Chinese ones. There are many varieties, but the two main ones are ketjap manis (sweet) and ketjap asin (salt).
Then we have a lot of sambals, also Indonesian based sauces, usually spicy, to go with Asian meals or even to make Dutch/European meals more spicy, like young Gouda cheese, spaghetti sauce or paella.
Bread is eaten in Europe from Iceland to Cyprus and from Portugal to Finland, in all local varieties. So it's not weird to find things to be eaten in combination with, or on. bread. Cheeses, cold meats, sliced sausages, spreads, butter, etc.
Asparagus can be eaten green and white. It's the same plant, when the sprouts are kept in the dark, covered with sand, they stay thick and white, once above ground they sprout faster (thinner) and green. We eat both, but prefer the white ones because they have less fiber, and more concentrated taste. Available fresh from the fields in april, may and june. Usually combined with a good boiled-smoked ham, boiled eggs and a Hollandaise sauce. And an excellent combi with other spring vegetables like small potatoes.
Concentrated syrups are just fruit juices heated up for conservation and some have sugar added, also for better and longer conservation. You can use them with water as a soft drink, but also directly on yogurt, vla (custards) or on ice cream.
Cheeses like Gouda, Emmenthaler and Edam are conservated by the way they are made. They can be melted and become more liquid, so they can be used as a spread. But to keep the melted ones well, they have to be packed vacuum like in a small tin or in a tube. The tube is very handy to be used to fill hollow things like bugles, soufflé's, oublies, puffs or olives.
Filet Americaine isn't American but called after the place it was served first. It is a variety on tartar, minced raw beef. Tartar can be eaten raw, but also shortly baked on each side. In the USA they eat almost the same, steak, which also has a core of red, raw meat. Just like 'biefstuk' can be red or pink inside, or roast beef, with pink inside.
Very informative. Thank you for sharing.
I can now get this in the US in my local Asian Superstore. It is ABC brand (originally an Indonesian company, now owned by Heinz, but keeps making the local products). Growing up with Indonesian foods in Holland, we use this all the time when eating Asian foods. We also have more traditional soy sauce, but we like the thickness and additional flavor of Ketjap.
great post :D
Hey vriend, ze had het er over dat afbak brood onbekend voor haar was, niet brood... Brood word overal in de wereld gegeten!
@@Taoxlrgion1982 Elk land heeft een eigen brood-cultuur, stap maar eens binnen bij een warme bakker in Spanje, Italie, Frankrijk en vooral Duitsland. Overal een ander assortiment en het een nog lekkerder dan de ander. De US heeft vrijwel geen brood-cultuur, bakkerijen zijn vrijwel altijd banket-bakkerijen met gebak, vette en gesuikerde producten. Croissants, donuts, pies.
Zelfs het broodje van de bekende fast-food ketens is niet veel meer dan een sponsje dat ervoor zorgt dat je een hamburger kunt vastpakken zonder vette vingers te krijgen.
Je kunt die dingen wekenlang buiten de koelkast bewaren zonder dat ze bederven.
In de US kennen ze geen brood maaltijd, ontbijt kent geen brood, hooguit toast of pancakes, maar meestal cereals met melk, water of dunne yoghurt en zeer zoet.
Ook de lunch of warme maaltijd is zonder brood. Dus vers brood op zich is al een uitzondering in de US.
Dus ik kan mij voorstellen dat afbakbroodjes een enorme verrassing voor haar waren, maar zoals haar vriendin aangaf zijn deze veel goedkoper te verkrijgen in de supermarkt die de broodjes elke dag massaal afbakken uit de koeling.
Geconserveerd verpakt in kleine hoeveelheden is veel duurder dan de massa omzet van supermarkten in gekoeld afbakbrood.
Actually, both Ketchup and Ketjap have the same root. The name originally came from Vietnam / China and was a fermented fish sauce. The word there actually means 'sauce'. Just that.
It's like the Japanese word for Sake, which in Japan can mean any alcoholic beverage (and also salmon, by the way, although that's written differently), while in the Western world we interpret it as a beverage made from fermented rice and containing alcohol; which in Japan is called Nihonshu.
Koeciap/Kecap/Ketchup/Katcup traveled to the western worlds through multiple channels. In the 17th century recipes for catsup started to appear in English and American cookbooks. Recipes to make a sauce that would imitate those Asian sauces, were the ingredients originally used in 'the East' were not available in 'the West'. Often made with mushrooms but also various other fermented foodstuffs. It eventually evolved to the tomato ketchup we all know today, of which (American) Heinz is its largest (but definitely not the first) example.
Kecap/Ketjap (manis) is an originally Indonesian sweetened soy sauce. The Indonesians loaned the name for it from the Cantonese, leading back to the original sauce. A good Ketjap contains a sizable amount of soy in their fermentable ingredients. The cheap supermarket knockoffs usually try to do away with that ingredient as much as possible. Sweetners can be sweet molassis or unrefined cane sugar and palm sugar. It came to the Netherlands as part of the 'cultural exchange' between the Dutch and its colony in the East Indies, now called Indonesia.
(edit: typo)
I grew up with spreads like kip saté and kip kerrie to be put on toast, at a party. To put it on bread always feels a bit odd to me even though I love it.
And Goudkuipje sambal. Yum!
The history behind ketchup/ketjap is actually very interesting. It all started with a Malaysian sauce called "ke chiap", of which many regional varieties existed. Some were made with fermented fish (like Vietnamese fish sauce), some with soy (like Japanese soy sauce), etc. The English took home a version with tomato and called it "ketchup". The Dutch took home a soy sauce version and called it "ketjap". And now we end up with both "ketchup" and "ketjap" in the Dutch language, for two very different sauces with surprisingly similar historic origins.
I used to make Filet Americain when I worked at a butchershop years ago. It's in fact triple grinded beef (very finely minced), mixed with a sauce (mayo-based, with peper, paprika, cayenne and salt). You eat it on bread or crackers, when its freshly made. And it is delicious. Another delicious raw meat recipe is ofcourse carpaccio.
Oh, and if you visit the south of the Netherlands (Noord-Brabant and Limburg) in the asparagus season you'll see stands along the fields where you can buy them freshly harvested. So nice!
@H B Oh really? I didn't know that. Thanks 👍
I’m pretty sure this is the case everywhere in the Netherlands during the season 😅
America has bread you can finish baking at home. There is some of the underbaked stuff in a good grocery store bakery (like Publix.) This kind if stuff will not be in the 'bread aisle'. You can also get dough frozen half-way through the rising process that you let rise the 2nd time & then bake. This takes a bit longer but is even fresher. At Trader Joe's you can get frozen croissants, let them rise overnight, then bake them fresh in the morning which will make your house smell amazing!
Philadelphia is a particular brand of cream cheese (maybe that particular brand does not meet the standards for cheese) but we also have other brands and other cream cheeses which are absolutely types of cheese.
Monchou is a very common brand of Dutch cream cheese, especially used in sweet applications like Monchou taart (a Dutch style no bake cheesecake that is so synonymous with this larticular brand that it bears its name).
Boursain and Paturain have also existed long before Philidelphia entered the market, although those are typically flavoured with herbs and not available in neutral varieties.
Mascarpone also counts as a creme cheese and is sold here (obviously not Dutch in origin, but it is still a cheese by Dutch standards).
Syrup you find in different brands, like i.e. tesseire a French brand. So you can also buy these bottles in other coutries in Europe. I take a one liter bottle with syrup mixed with water (SUGAR FREE) to my work and drink it through out the day.
The white gold. In the old days... Long ago it literally WAS the white gold. It made good money, it was a precious food for quite a while. And kinda still is. Very seasonal. Even though we now know how to preserve stuff, the Asparagus from a pot is not the same as fresh in season. Properly grown, peeled and prepared they're awesome. I consider them better in taste than the green ones.
Aspargus farmer here ;) It’s still white gold haha! It’s hard work but In 3 months a year make me a years’ salary.
@@xSCHEF That is also the only 3 months in the year I will eat Aspargus: from a local farmer, bought in his store or just on the side of the road, with boiled egg salad and mayo and ham (or raw salmon) and a nice bottle of pinot gris from the Alsace region.
Tip for you Aspargus rookies: peel then TWICE, save the peelings and the bottom inch of each Aspargus and make soup of it later, using the water you cooked the aspargus in.
Also: NEVER EVER aspargus from Spain or Greece or generic stuff in a jar. Just don't. It's better to wait 9 months than to eat that crap.
Spent two weeks in Netherlands. It was awesome.
Smeerkaas is a product made with cheese and "smeltzout" ("melting salt", e.g. sodium phosphate) which helps keep it soft and gooey; those "american cheese" slices (kraft singles) also use it, but in smaller quantities keeping it somewhat solid but still melting easier.
The tubes (Danish Chef brand, a.k.a. kokjessmeerkaas, kokje meaning little kit hen chef, because the tube is shaped likr one) are often used for filling Bugles (a brand of cone shaped crisps).
Anijsstaafjes - It's that powder to mix into hot milk, portioned like sugarsticks in a café.
I knew cocoa and also powder to make strawberry or banana "cocoa" like milk.
But never thought about mixing anise taste with milk. But I really got addicted to it when I tried it ^^
Anijsmelk is traditionally made with anijsblokjes: sugar cubes with anis taste, and should be made with hot milk as a warming wholesome drink in a cold winter.
@@Roel_Scoot yes you can buy those cubes from the Ruijter. have not had it in a long time.
they don't make cubes anymore, little sachets, (12 in a box ) that is because the machine that makes those cubes, is broken down, and no spare parts, so they make it now in little bags. taste as good as ever. lovely
I'm American. Yes, you can buy frozen bread dough in US supermarkets and bake it yourself. A popular brand is Rhodes. They make everything from dinner rolls to sandwich bread to French bread. I'm almost 60 and they were in US grocery stores even when I was a kid.
Carvan Cevitam is a specific brand of aanmaaklimonade. Some people call it by a different brand name (Ranja), but either way we consider it limonadesiroop, lemonade syrup. It's also great if you have a whole class of kids that you want to offer something sweet to drink without having to break your back carrying home many bottles from the supermarket. Cheap, efficient and enjoyed by many.
Ranja is the named used most often in Friesland
Karvan Cevitan is a brand of concentrated limonade, or as called in Dutch “aanmaak limonade”. In some parts of the Netherlands it’s also called Ranja, which is another brand of this concentrated limonade.
You can compare it with Kool-aid, but then in a liquid form and sugar already added to it.
I still call it ranja. Karvan Cevitam is a posh variant of ranja. I looooved the green variant from Raak (reine claude), which we never had at home.
Américain Filet is raw grounded meat (beef filet) with sauce Américain. For the best (and safest to eat) Filet Américain you make it yourself. We also have 'tartaar', raw grounded beef usually served on a roll with salt, pepper and chopped onion.
Ketjap is a fermented sauce from soybeans and spices. In the Netherlands the sweet 'ketjap manis' is very popular but there are many varieties, from sweet to savoury. Nice to mention perhaps is that the Dutch also use 'Maggie', a savoury spiced sauce. Ketjap, Maggie and sambal (a very spicy mixture of grounded chillies) are a threesome often seen on the table when the Dutch have 'Chinese' for supper (which usually are Indonesian based dishes that have nothing to do whatever with the the Chinese kitchen).
*Maggi is used worldwide and is originally from Switzerland and has nothing to do with Chinese or Indonesian cooking.
@@pinut187 Totally correct. I just wanted to point out that Maggi, ketjap and sambal are a well-known trio when we eat 'Chinese' in the Netherlands. Even today in (so-called) Chinese restaurants in the Netherlands, this is served as a trio, often accompanied by salt and pepper. Maggie is a savory flavor enhancer.
I ran a butchery in The Netherlands for over 5 years. I think the beef tartare dish can best be compared with the Filet Americain served as a diner dish served in restaurants.
The raw fresh spreadable version, which was one of our most popular (meat) spreads contains only fresh tartare saus (no raw egg!) and is made with fresh finely ground lean beef steak and we had a veal beef steak version as well. So the spread is actually a bit on the expensive side.
For toppings we had finely dices onions and/or ground blackpepper, which was packed seperately. I know that some people ate it with an egg yolk at home on bread or toast... the spreadable version is primarily used for lunch or starters. It is served cold room to temprature max at in the fridge it can be kept 1-2 days (it cannot be kept frozen). The beef version is bright red to dark orange and the veal pinkish orange.
The supermarket version is a cheap/budget version of this spread the meat is full of conservables and salts so it keeps fresh for longer. It is usually red or dark red and the veal pink and can be held for a week I think. Similar seperate toppings. No egg (I hope).
So the "vegetarische slagerij" (which you should be able to get in most AH's) have a really good vegetarian filet american (tastes slightly different from real filet american of couse but definitely worth a try).
Also surprised you did not mention all the different "heinz sandwich spreads" (there's like a million different ones).
Vegetarian filet americain....
It may look like filet americain, it may smell like filet american, but it does not taste like filet americain.
Heinz is as American as it gets. 100 years ago the Heinz family was famous for their 59 sauces. Now it is a world wide food imperium. They were also big philantropists. In Pittsburg they founded an university, built the amazing neo gothic Heinz Chapel, an opera theatre, libraries...
@@Asphyxter the 'vegetarische slager' filet americain is pretty close to the normal one in taste. :)
Try the vegan version by Jumbo, its very similar.
i'm usually not interested in veggie products, but for filet americain i could see it work a bit
a lot of it down to the spices there.
Yeah it's less common but you CAN find white asparagus in the states. I grew up in Austin TX before moving here to NL, and they have quite a diverse population.
Also just found out about Ketjap a week or so ago hahahaha
Basically, for all the spreads you can find a vega(n) alternative. Kipkerrie and filet americain especially are delicious vegan!
Most of these food items you discuss in this video aren't actually put on bread by most Dutch people, but instead on toast or crackers. We usually eat these things as snacks, not as a meal. Though admittedly, many students, myself included, do eat things like kip kerrie and kip saté on a bun as lunch.
Try komkommersalade, farmer salade on bread; all vegetarian.
White and green asparagus are from the same plant. The white asparagus gets green if the come above the ground and receive light. White is preferred by Dutch folk.
Ketjap is soy sauce the Indonesian way. Taste great. Try it in (tomato)soup. Or as woksaus. Or marinade meat or tofu.
If you have an airfryer, it’s easy to bake pre-baked little breads. There’s an app to convert the oven times into airfryer times. But I prefer home baked bread or bread from my baker.
I absolutely love filet American. I put it on bread, crackers, beschuit, toastjes.... and one must never forget to put a generous amount of ground pepper on there, chefs kiss.
The syrup that you dilute is widespread in Europe in general, with different flavours. Luckily, there are some European countries that also speak English, and they call this stuff "squash". So there you go.
It's also very popular in Surinam.
Dutch people call this ‘aanmaak’, ‘aanmaaksiroop’ or ‘aanmaaklimonade’.
simple.wikipedia.org/wiki/Squash_(drink)
If you're from the fifties, yeah.... It's limonadesiroop
@@roelbevers that's very regional and mostly by old people
Karvan Cévitam is a brand of lemonade sirup, you put a small layer of it in your glass or a pitcher and add water to make lemonade.
Heinz is an American brand
ketjap is an indonesian soy sauce with added spices. and yes I love it!!! i like to put it on my instant noodles, to put it in rice, to use it for any vegetable that goes with the rice. ketjap is like a miracle sauce. it makes everything taste instantly delicious.
no added spices, kecap is just Indonesian soy sauce, kecap manis is the most common one in the Netherlands, which is the sweet variety. They also sell kecap marinades which is a marinade that has kecap manis as well as other ingredients such as spices.
The Coop-supermarket (and I guess 'Plus' also) has a 'Tomato Americain' that is pretty amazing ( I like it better than the 'official' vegetarian versions of Filet Americain). Syrup (Karvam Cevitam) is not a particular European/Dutch thing. If I remember my history lessons correctly, Coca-Cola was first sold as a syrup. BTW: most (I think older) Dutch will refer to syrup (all kinds) as 'Ranja' and add the flavour in front of it. (the name refers to a brand (and of course the Spanish word for 'orange') that went broke, but is back since a few years as a luxury brand of syrups. If you are able to go to super market in Germany (like Edeka) you'll see an assortment of flavours that even dwarves what you can get in The Netherlands.
The English name is cordial or squash for the Syrup, usually not mixed with carbonated water like Coca-Cola. Ribena is a popular brand that is used to like coke to describe all blackcurrant syrup, but the original Ribena is also used as a health cure for colds (verkoudheid) and influenza when added to hot water like tea 😂 its not a European thing as cordials are popular in ZA AU NZ.
I actually think "ranja" is mostly a term used in the northern parts of the Netherlands. Where I later lived in the centre of the Netherlands people also call it aanmaak, and in South Holland where I am right now people call it mostly limonade. I know that in the south people also call it "siroop".
@@yowo6105 I was born in and raised in Brabant. We used to call it 'ranja'.
The Karvan Cevitam can also be used in mineral water like Spa-Finesse, I used to do that when I was still working.
Dutchie here.
The syrup thing goes way back.
Always drank that, different brand but same idea.
You know as a kid when playing around outside you sometimes forgot to hydrate.
Then this was my perfect drink, not to sweet, and no bubbles that makes you burb.
I have anoter use for it you might want to try.
My favourite syrup is 'Roosvicee'.
Not to drink but to use it in plain 'vanille vla', delicious!
It sweetens up your desert, I love it!
Also great on icecream.
Is Dutchie echt iets wat mensen zeggen? Ik zie het alleen bij sommige van dit soort video’s.
@@rw80 dan heb je je antwoord, toch?😄
I regularly bought white asparagus from the Safeway in the Bay Area (Pleasanton) Actually they were available two times during the year as they were imported from Peru in the fall.
The tube is NOT for bread but for a snach called bugles. The kip sate and kip curry you put on little toast/crackers on a party. Ketchup over here is also tomatoketchu, exactly like in America and we don t use ketjap (thick soysauce) like we use ketchup. Carvan cevitam you make lemonade with after adding at least 5 times more water than the amount of syrup. You need to ask around before you are gonna try this yourself lol good luck 🤞🏼 😉
I'm pretty sure the cheese tube was invented before the inventor of the bugles was born.
We have also "kipsate" cold of do in in the furnice (oven)
And siroop + water is limonade
Watching this video during sunday morning breakfast while eating my own baked supermarket bread with filet americain and spicy chicken kerrie on top. Solid breakfast.
Breakfast of (Dutch) champions
@@DutchAmericano With coffee, though. Not with Karvan Cévitam.
Karcan cevitam ‘Tropical’. I always have a bottle of it at home. In the summer with icecubes, or cold from the refrigerator. Filet Americain with a pinch of salt and black pepper. We put the chicken spreads also on small toasts at parties or just for fun in the evening.
the karvan cevitam syrup is nice but it have you ever tried roosvicee. it's almost the same thing only it has less sugar in it.
it's main ingredient is rose hip but it also has other fruits and berries in it.
for some reason you usually won't find it in the section where you find the karvan cevitam but near to where the baby food is.
i drink it with spa rood, the water with the bubbles, and i find it delicious.
I live in Chicago, and the Jewel food stores around here carry "finish baking at home" breads in the Deli area. There are usually two or three different types, such as dinner rolls, sour dough, ciabatta.
There are also vegetarian versions of filet Americain. I like the version by Albert heijn. It actually tastes like it (when I was a kid I wasn't vegetarian yet, so I know the taste)
It doesn't taste like it at all. Vegetarians just adapt to the crap factor.
Karvan cevitam is just one of the brands. We call it limonadesiroop.
In france they have way more different kinds of sirup. (Their biggest brand is teisseire) Over there it’s completely normal to order a glass of sirop in a bar, whereas in the netherlands it is mostly for ‘kinderpartijtjes’ (kids parties). In recent years siroop is becoming more popular among adults, because of the different flavours. But don’t drink too much, as it is either packed with sugar or with artificial sweeteners and flavouring.
You can look for a long time to find siroop with just sugar, 99% have sweetener YUCK and adding sparkling water make Sodas
You can get that brand in the Netherlands as well
@@dutchgamer842 yes but not all the flavours.
@@Peacefrogg never said anything about the flavors, only about the brand. We can get Kool-aid in canisters, envelopes and jammers as well. Also from that brand we don't get all flavors
Karvan Cevitam is just a brand name like Coca Cola is. It's a syrup that has to be diluted with water (either plain or with bubbles) to make lemonade. There are quite some different flavors: Grenadine, Strawberry, Cassis, Mint, Lemon, Forrest fruits or even Violets.
The term "syrup" is confusing when comparing it to American syrup. In NL, a syrup is a concentrated lemonade where you have to add water. A syrup in the US is "stroop" in the NL: that thick caramalized stuff to poor over pancakes (or as a filling for stroopwafels). The Dutch kind of syrup is known in NL since forever. All elder Dutch people know "Ranja", very common back then. I believe, but I might just be all wrong, it was the lemonade for the poorer people who couldn't afford "real" lemonade, like Fanta or so. But as the people got wealthier, the syrup almost disappeared. With Carvan the syrup sort of reinvented itself as a healthy lemonade full of vitamines, so good for kids.
And there's "grenadine."
"Doe mij nog maar een glaasje grrrenadine, Borretje." (De Fabeltjeskrant)
My mom used to pour Roosvice (the same stuff) in our karnemelk (buttermilk). A good source of iron or something.
Love your show, Dutch man living in USA south west over 30 years I remember all those spreads you made my mouth watering keep up the good work 😋
Spreads are usually eaten on 'afbakbrood' or 'stokbrood'. When you spread it on a normal slice of bread your bread will break or get soggy 😉 it is a different eating experience. Try it... 👍
Also around newyear you have oliebollen with powdered sugar (poedersuiker) and kniepertjes/nieuwjaarsrollen with wipped cream (slagroom) though both are way better fresh/homemade so i would recomend finding a stand that make these fresh (wipped cream should still be bought at the store or if you want to you could make it yourself) they are cheaper at the store but you sacrifice taste. I make those and appelbeignets myself for myself and family/friends because they just taste much better if fresh. I do know there are lots of people that do this themself at home so if you're good at making friends and you can find someone that makes these at home you can just ask if they will give you some (most people make too many anyway) or if you wanna learn how to make them you can ask if you can join in and help and in exchange take a few home.
As an American now living in the Netherlands I'm kind of surprised, we have very similar spreads in the US, tuna, chicken, egg salad all of which have slight variations here like joma/ah brand. We also may not have siroop but we have mio and powder variations of drink mixes since the 80s. I don't think the jumps are that big. If anything I'd say the most strange thing I have come across are peeled/seasoned potatoes like ready to cook. So convenient!
if you think Filet Americain is wild in the Netherlands you should see how they eat it in Belgium. Its actually just a variation on steak tartar. If you want to try the vegetarian variant, try Cigkoftem. Its a chain and there is one in Utrecht. Its made with walnuts. I think you might enjoy it.
...or the German Mett, which freaks out Americans even more since that is made from raw pork -- associated with trichinosis. One has to wonder what the hygiene standards in US butcheries, slaughterhouses are.
I wanne try the veg version one day.. when i am death or so
@@forkless It has nothing to do with hygiene standards. Pigs have bacteria that can make humans really sick. Eating raw pork is simply a bad idea.
We call the water/karvan Cevitam mixture 'limonade'... The same word we use for soda. Just to make it more confusing :-). If a Dutch person has been brought up on the particular brand of Ranja, they will probably still call the mixture 'ranja' despite the syrup being a different brand.
the 'americain' in filet americain is from the spices, I'm pretty sure. 'Americain' sauce, or something? In any case, it barely tastes like meat, it tastes a lot like whatever spices they throw in it
karvan cevitam is what we here consider 'lemonade'. Concentrated fruit syrup, often with added vitamins so parents can justify giving it to kids better. Way, way better than soft drinks from a health perspective. The bottle itself (or from a different brand) is bottle of lemonade syrup with which you make lemonade. Also nice for adding to yogurt, 'vla' and other deserts
The biggest advantage of ‘limonadesiroop’ is that you don’t have to carry lots of bottles of ready make lemonade home
Hi Eva, if you want try Filet Americain there's a vegetarian one from the brand Kip's. It really has the taste of the real deal (I'm a flexitarian so had both). You can always find it at the AH.
6:22 fun fact: tomato ketchup was inspired by the Vietnamese or Indonesian version of ketjap. Most asian countries have their own version of fermented fish/soy sauce.
I feel like we overall got more bread spreads, cause bread is basically all we eat for breakfast. Like, I don't think I've ever put a pan on the stove for breakfast or even for lunch, which seems to be way more common for American breakfasts
You should ask your supermarket next time when you are there, if they can sell you the deep frozen croissants that supermarkets bake in store for fresh sale. Compared to the ones in "zuurstofarme verpakking" it's a whole other level! Try it out and let me know if you like it!
PS. Keep them frozen until an hour before you bake them, spread them out before they are getting defrosted(they will stick otherwise), 20 minutes in a pre-heated oven at 200 C and they are done!
I grew up with syrup in Germany. My favourite taste was 'Waldmeister'.My favorite spread is Nutella... ok;I have to admit that it rarely ends up on the bread anymore.Instead, I usually eat it with the spoon directly from the glass to a good cup of coffee.
Karvan Cevitam is a brand of lemonade syrup (all sorts of flavours); in English it may also be called squash or cordial
Ketjap (manis=sweet) is the Indonesian version of soy sauce. I think the Netherlands has so many things to put on bread because most Dutch eat bread for breakfast and lunch. Most people in the USA know of the cast iron Dutch oven but it is mostly unknown in the Netherlands. What they call a pot luck in the USA we call: "Een Americaans feest" in the Netherlands.
The so called dutch oven is nothing but a gietijzeren braadpan, a must have in every dutch kitchen because of the draadjesvlees.
You people have no idea. A Dutch Oven is when you lie in bed and fart under the covers!
@@Roel_Scoot Bij een goede Dutch oven is de pan en de deksel bijna 1 cm dik-wandig. Ik heb daar heel vaak in Australie op een kampvuur prima brood in gebakken maar kon hem in Nederland in geen winkel vinden. Heel wat anders dan een gewone gietijzeren stoof pan, ja die staat ook bij mijn moeder in de kast.
Dutch oven is called a braadpan in dutch. so we do know what it is we just call it differently.
Well @@bobosims1848, that is another meaning of Dutch oven. The activity in bed owes it's name to a type of cast iron cooking pot which you hang over, or put in, a fire and can be used for baking bread, or making casserole and stew type dishes. Because it was first cast in sand in a way derived from a dutch process it's has been called a "Dutch oven" since it was first made in the early 1700"s.
Filet americain is of French origin.
Yes, it's delicious (if you have decent quality, not every brand/make is equal of course).
I think it's derived from steak tartare, which is very fresh finely ground beef.
Personally I don't like asparagus, except as soup.
It's called white gold because it was so expensive (or used to be, production has increased dramatically over the years, lowering the price) due to the very labour intensive growing and harvesting process.
Ketjap is simply the Malay/Indonesian name for soy sauce :) Comes in multiple varieties (obviously) with different sugar and salt content, different spices.
Good to see you're still happy here.
Filet American is from Belgium originally.
Just watched this older one. Putting your bike up, you get used to it. And regards to helmets, race bike most people wear helmets. Just to be save. Great content and love to see how others look at the Netherlands. Lots for us Dutch to learn from. Keep them coming.
3:34 You wouldn’t recognize filet américaine because it does not comes from the USA. It was named after Hotel Américaine, a hotel in the Netherlands who had it on its menu. Like Cesar salad got it’s name from Cesar’s Palace. 😊
Caesar's salad is named after the Mexican chef who invented it.
@@richardbrinkerhoff my apologies, I always was told it was from Cesar’s palace.
@@s.b.907 No apologies necessary, it's a common misconception.
Add carbonated water to the syrup, et voila you have a "special". Enjoy! Also grenadine can be added to dark beer (dubbel).
Fun fact, one of the lagest Heinz factories for the european market is located in the Netherlands in the city of Elst.
Asparagus, the white gold are a delicasy. They grow underground and the best asparagus come from Limburg and Brabant. The thicker ones are the best (arguably). The asparagus season is from half april to the end of june. Why are these asparagus from Limburg and Brabant the best? It's a combination of the soil, the climate and traditional craftsmanship. They are planted in are sort of small dikes and harvested one by one with a special long sort of knife. You get the best quality when you buy them fresh at a specialized asparagus farm. Some people claim asparagus to be an aphrodite.
Karvan cevitan is just a brand. The product is called limonade siroop. It's a syrup you add to water, and it makes lemonade.
Filet Americain is used on small toast, to eat as a small snack. Not commonly used to put on bread and have as breakfast/lunch.
Ketjap is just say sauce, which is all over the US.
Carvan Cevitam is a fruit juice concentrate and not a syrup. Many families use it because they like this source of vitamin C. It is concentrated because in this form the vitamin C is less sensitive to breaking down. The same process is also used in the USA. But usually for orange juice.
There are in the salade department also great vegetarian salades like sellery salad and cucumber salad. And these are actually not as expensive as the "specialty veggie or vegan stuff" Try it ! It is really good!
I would personally keep away from the cheese spreads although the ERU is actually made with real molten cheese (I worked next to the ERU factory..)
Ketjap Manis is literally Indonesian for Sweet Soy sauce. It is different from other soy sauces from other countries as those might be based on a salty concoction :-)
There is also Ketjap Asin which is the salty version.
"Wat in 1948 begon omdat er een vitamine C-tekort dreigde onder de bevolking, is na 70 jaar uitgegroeid tot Nederlands’ meest favoriete limonadesiroop." Dit staat letterlijk op de site van Karvan Cevitam zelf.....'t is dus wel degelijk een siroop
@@jschouten1985 je hebt gelijk het mag geen sap genoemd worden omdat het bewerkt is en waarschijnlijk ook suiker bevat.
I was wondering if the juice "syrup" was just concentrate, which is definitely a thing in the states. It's usually sold in a frozen plastic container with many juice options, like grape, apple, orange, etc.
Truly recommend “Raak” limonade. Grew up on Karvan cevitam, but my boyfriend had Raak at home and I immediately made the switch. Raak is much cheaper and sweeter (so less sirup necessarily) and most are sugar free.
On 'filetamerican': like steak tartar, filetamerican ingredients are spices, raw meat and raw eggs. Butchers usually have better quality than AH, my favorite one can be bought at slenders in Denbosch.
You'll be happy to know vegan filet Americain does exist, so you can try it out. I've tried it recently, to me it tastes the same as regular filet Americain from the supermarket. We usually get our filet Americain from the butcher's shop: they take some raw minced meat to the back of the store, the butcher prepares it while I wait. Way better than filet Americain from the supermarket! Also it tastes slightly different each time.
I used to love having kip kerrie salade or kip sate salade on my bread, but I do think most people prefer to eat it on toastjes, and not so much on sandwiches.
Limonade or ranja is mostly considered a drink for kids I think. I would definitely offer it to visiting children but I wouldn't ask an adult if he'd like a glass of limonade.
Lemonade syrup is what we call it... , you can also put it in bubble water. Make your own soda drink.
There is Bebogeen. It’s also typical Dutch. It’s a kind of caramel spread.
Karvan Cévitam/aanmaaklimonade exists in many other (English speaking) countries. In Australia and the UK it's called Cordial.
Chocolate sprinkles, By the pound, to spread on bread. In several shapes and sizes.
Using them on cake? Sure, that happens too.
What the dutch call chinese is apparently cantonese, with some javanese influences, not the Sichuan which seems to go as 'chinese' in the US. 'Indian' food in the Netherlands is a fusion of javanese, Bali, malay an probably cantonese which we brought home from the colony. An indonesian rice table is very tasty and goes well with beer.
Kecap or ketjap is Indonesian soy sauce, the most common one youll find in the Netherlands is kecap manis, which is a sweetened variety
Half of my lunches is bread with fillet American(preparé).
My work is literally next to a butcher shop so the preparé was probably made like less than 3 hours ago.
Not only ketjap (specifically ketjap manis), but the different types of sambal and ofcourse satay are just hints to the colonial past. You won't even find most of these when you cross the border.
Filet Americain is finely ground raw lean beef, such as steak. Then they add different herbs, Worcestershire sauce, and mayonnaise.
Karvan Cevitam is just a brand, we'd call it limonadesiroop or aanmaaksiroop and it's generally more of a thing for children rather than for adults. Btw, just drinking fresh tap water is even cheaper (and healthier). :-)
3:51 Wikipedia has a whole entry on the topic, about origin of Steak tartare (French in origin based on Mongol warriors ?) and Hamburger Steak from NYC...
And she is back 💕 !
Try appelstroop for a change. Sweet apple spread from Limburg, which can also be used in dishes.
Not just 'Karvan Cevitam', You got all kinds of brands. I like 'Slimpie' syrup lemonade very much especially the orange flavour. Totally addicted.❤
Roosvicé, the godmother of all syrups!
Me too!
Ketchup is a process, a preparation method. Usually used to make the tomato ketchup we all know. But if you, for instance, use mango's. You'll get a sauce that would go well with a desert.
i could see how ketchup could be a verb
like in a gangster movie "i'm going to ketchup this motherfucker"
3:50 Filet Americain. Love it! I eat it almost every day. Especially great with some chopped onion and a boiled egg. But, as with everything, to get the good stuff you'd need to go to a proper butcher instead of the supermarket.
There are some very decent veggie variants available these days. They hold up pretty well against the supermarket filet.
Trader Joe's has half-baked bread you can finish baking at home in America. The culture of cold meat sauce things on sandwiches in the Netherlands goes back to the Dutch culture of having only one hot meal a day. If you have a hot lunch, you have a cold dinner. If you have a cold lunch, then you can have a hot dinner, but the Dutch think it is, "too fancy" to have more than one hot meal in a day. They are familiar with the fact that in Italy, every meal is a hot meal though. I'm not sure there is a source for horse meat anymore, but when I was in the Netherlands years ago, they had packaged lunch meat of sliced horse meat in the supermarkets, packed like Oscar Mayer bologna. They used to source horse meat from America, but I'm not sure enough horses are slaughtered for meat in America anymore. Filet Americain is popular at sandwich shops in Belgium. It had raw horse meat with in cold barbecue sauce-like sauce. Again. I'm not sure horse meat is still used. Not sure f it has egg in it, but is another cold lunch item. It is like cold barbecue. I'm not sure why it is so popular. Meat sauce and meat on French fries used to be horse meat, but cooked and hot.
As a South African, fruit juice concentrates aren’t a new thing but I do love the finish-baking-it-at-home breads here!
9:10 have you tried the Danone criossants? With the break can.. roll them out, bake them off, use the smear... you nd wifey will enjoy.. gret for breakfast on a lazy sunday, or for lunch at nay day ;)
My grandma always made aspereges soup and it was SO freaking good. I do really miss it.
Hi this showed in my feed I don’t watch a lot of videos but what I saw of yours is great! Best of luck
6:20 though we do say ketjap in spek language its called 'ketjap manis' because the normal ketjap is too strong for us
Filet Américain is very finely ground beef, almost a paste. It's spelled d in the French way, so my guess is it originated from the French "steak tartare" which is raw ground beef with a raw egg and some more stuff.
Ketjap is soy-sauce from Indonesia, can be had in a sweet or a salty flavor.
Hi, at the end of your video you mentioned Karvan Cevitam. You have also other brands for making ‘limonade’. Which are cheaper but also good to use for ‘limonade’ We have lived in Canada and it was not easy to find this in a store. When we did it was expensive. So now we are back in The Netherlands and are buying our ‘limonade’ again. Our kids love it. They are teenagers!
By the way I like your video’s.
1:40 spreadable cheese in a tube... I learned that that stuff existed watching USA TV-shows... Didn't even know we have that in the Netherlands.
heh, I only learned there's non-white asparagus a few years ago
As a South Africa living in NL, I have tried the cheese in a tube and it reminds me of a cheese spread from SA. Very nice, tastes more like real cheese. My daughter and I love the fillet americana, it is a very hard taste to describe. It is worth pointing out we like our meat rare 😉
Ever tried 'broodje tartaar'?
The Americain refers to hotel Americain in Brussels where the dish was first served with fries.
The cutest nickname for a food in the Netherlands is "zomerkoninkjes" (summer kings) for strawberries 😍
Ava, you are so funny. I love your comments and how you deliver them.
de cheese in tubes are to put on bugles chips