Boterham is not necessarily an "open faced sandwich". It is one slice of bread but it is still a boterham if you mash something between two halves of a boterham either by cutting the boterham in half or folding it (mostly done in a straight line not diagonally like a lot of sandwiches). You don't for example take an open faced boterham to work in your broodtrommel, but usually a folded boterham with something in between. Colleagues might ask "Wat heb jij vandaag op je boterham?". So yeah, like half a sandwich but not in a wedge shape. Okay, I will stop rambling now.
I feel like "Wat heb jij vandaag op je boterham?" is sort of equivalent to talking about the weather xD .. I can't remember a colleague ever asking me that to be honest!
@@BobWitlox To be fully correct, one should say "Wat heb jij op je bammetjes?" Where "bammetjes" is both an abbreviation and a dimminuative of "boterhammen", with a slight comical and / or derogatory meaning, depending on context and company present.
Yes I was surprised as well. Burgers, fries, spare ribs, pizza, those things don't need cutlery. And who ever uses the toothpicks they supply with a bittergarnituurtje? I use a fork when things are stacked on top of fries though, like a kapsalon, patat giros or those pointy bags where they put the sauce on top of everything. Kinda with mr Jackson on that one we do drown em in thats hit.
I'm a dutch chef and boy would I love to teach you all about Dutch food culture. Don't get me wrong, I don't like it all that much myself, but it does have one hell of a history
For the combination of mayo and peanut sauce, the onions are optional in most of the Netherlands (I like mine with onions ;) ). For 'Speciaal' with curry and mayo (or more uncomonly, ketchup and mayo), onions are a necessity.
Not all Dutch people are the same Ava. :) I usually eat my burgers and pizzas with my hands, and I never freeze my bread (freezing doesn't improve the taste). I do eat fries, but always alongside meat and/or veggies. What surprised me in the US though, is that some restaurants consider potatoes and fries as vegetables, whereas the Dutch consider them as one of the carbohydrate sources.
Potatoes are a staple food in The Netherlands just like rice is in Asian countries. It's the basis of a standard meal and as such they're not seen as vegetables. The holy trinity in Dutch cuisine is potatoes, meat and vegetables.
I don't think most people have just fries for dinner? Usually you'd have some kind of meat like a frikadel or kroket with it, but yeah the fries are kind of the main dish. (or like a patatje oorlog, but not just plain fries)
We used to have this kind of 'American' bread, too, in the 1950's - 1980's. It was 'factory bread'. It was like you described American bread. Then some people started to buy their bread with bakeries again and they started to blossom and flourish. This is when supermarkets, especially AH, disbanded factory bread and started to bake bread in the supermarkets themselves. The pre-baked bread was baked to finish (baked off or 'afbakken'). This was a highly successful formula because it was found that the smell of freshly baked bread in the shop had an immensely positive effect on the shopping experience and, from that, the number of items a consumer would buy in that supermarket. This is why an AH has two or three 'baking cycles' in a shop. Also, the types of bread changed significantly, even to the point that 'ordinary' bread like the ubiquitous staple of the 1950's to the 1970's has all but disappeared. It is one part of the transition from unhealthy to healthy food stuff in North-Western Europe.
tbh, I never had supermarket bread until I got my own place in the 1990s in a city where I couldn't find a halfway decent bakery that didn't charge me more per slice than the supermarket would for an entire loaf. By now all of them here have gone pretty much, priced themselves right out of a customer base. Which is a shame, as a good bakery with decent prices (and 50% up from the supermarket I'd still consider decent) could make a killing any day in most places in the Netherlands (and those towns that still have them show that). Same with butchers.
No it's not. Mayo, peanut sauce and onion is patatje flip met uit ;) Patatje oorlog is mayo, curry/ketchup, peanut sauce and onion. Speciaal is curry, mayo and onion.
@@Roel_Scoot dude, first of all, it's still cylindrical. It just has more width than height. Still a cylinder. And donuts have a hole in the middle. If someone is really interested in the shape: It's like a hockey puck or... you know... like a thick patty
Eating pizza with a knife and fork??? That's just wrong. Every Dutch person I know eats slices with their hands, we even fold it sometimes like you did 😄
At home I usually eat them with my hands, but if we go to an Italian restaurant or pizzeria almost everyone, including me, eat their pizza with knife and fork. No pre-cut slices either there.
I don't get this pizza thing. Why is it so important how you eat it? I'm from Finland and I eat it both ways. Same with burgers. Some restaurant burgers are impossible to eat by hands, so then I use a knife and a fork, but by hands when it's possible.
From what I've seen and experienced as a Dutch person, people will usually eat pizza with their hands in informal settings, like at home or at a friend's place. When you're in a restaurant or a formal setting pizza is usually eaten with a fork and a knife. I think it's pretty standard in the Netherlands to eat everything with a fork and knife when eating out. The only official acceptable thing to eat with your hands is bread, but I've seen people eat fries and edamame beans with their hands. So I guess with some types of food it depends on the place, the situation and who you're eating with.
@@fduisterwinkel I forgot about spare ribs! I don't expect you to eat it with knife and fork. But I've seen people do it in restaurants. In the end, you're the one who's deciding how you're going to eat your food. In my previous post I only described what I noticed during my lifetime in the Netherlands. You do you! :)
@@eenstoelpoot You're not wrong in saying that, but we don't eat actual thin Italian pizza here in the Netherlands. The pizza we eat is far closer to that New York pizza Ava had on screen.
Ik heb ooit in Italië een pizza gegeten zonder bestek. Een lepel had toen wel handig geweest. :o (die pizza's zijn in het midden zo dun dat je ze echt niet kan vastnemen zonder alles onder te smossen)
When eating pancakes for dinner, save the last one (or two) en put it in the fridge (covered with some tinfoil/plastic wrap) overnight, then eat it cold for breakfast with Nutella. Delish!
Here in the region of the drielandenpunt in Limburg, Germany and Belgium, I got huge pancakes with all kinds of filling like apple, bacon or ham. One of them can be a full meal. Looks like a Pizza sized thing. I missed the Frikandel. In Germany this is seen as the most unique and typical Netherlands food. I'm not sure how the people in the Netherlands think about that.
What's really interesting is asking for frikandel in Germany just across the border. We actually learned that even so close to The Netherlands they really didn't sell any. Instead we got varying items ranging from chicken (very far off), to meat staves (sort of similar). Was a fun school trip though right before the summer holidays with our class and teacher for German. 🙂
Hey Ava, back in the days during wintertime, my Mom used to make a "healthy" meal: as a starter Erwtensoep (with pork and rookworst),than a bunch of pannenkoeken with various toppings and as desert "dikke rijst" with butter, sugar en cinnemon. After finishing this meal, we weren't able to move for days.
@@Meine.Postma De ene supermarktketen heeft beter brood als de andere supermarktketen, daar zit ook duidelijk verschil in. (Maar het best smaakt toch het brood van de lokale bakker.)
sadly here there's no halfway decent bakery left. The few "bakeries" there are are massively overpriced and get their bread trucked in half-baked just like the supermarkets do. Bakker Bart, looking at you.
Unox has vegetarian Rookworst! You can probably just buy it at your local Albert Heijn :) You should really try stampot some time. It's not really sophisticated, but in winter it's a real warm and comfy food.
Wait she minds a rookworst because it has meat but doesn't mind Kroket? I mean both are meat. unless you do have a vegie kroket but from her wording I didn't think she meant that.
I'm Belgian, and I'm perfectly fine with just some sauce, preferably stoofvleessaus, and perhaps mayonnaise ;) But I do like a good frituursnack, too, a frikandel speciaal, viandel or vleeskroket could do :D
You describe a patatje/fries Speciaal, you have to add Peanutsauce to get a Oorlog/War and a Boterham is a Sandwich and a Sneetje is a single slice of bread, at least in the Sound! 😎✌🏼
there are some regional variants: in Brabant and Limburg, a "patatje vlees" or "warm vlees" or "stoofvlees" ("vleisch") is very common. But I guess she hasn't discovered those yet.
when I refer to a boterham, I'm usually talking about one slice of bread with like cheese or hagelslag or something on top but the bread is folded in half. as in the top half is folded onto the bottom half.
I refer both to an untopped slice of bread and a sandwich as a 'boterham', when I use 'sandwich', it's often a bread roll, think French baguette with cheese and ham and some salad. I'm Belgian, living in Brussels.
Girl, you are missing out! There are PLENTY of options of eating vegetarian stamppot. For one, the classic Boerenkool (kale and potato) can be eaten with vegetarian sausage and some picalilli condiment sauce. You can also make the boerenkool and put it in an oven dish and put a layer of cheese on it, and heat it in the oven till the cheese turns golden brown. Another option is the less known Hete Bliksem. This is a stamppot made of potato and apple. One usually eats it with a kind of brisket type meat (draadjesvlees), but I think you could eat this perfectly well with a vegetarian burger, like the one with spinach and cheese they have (or at least used to have) at AH.
I had a goup of brasilian friend staying at my dutch home... I asked if they wanted snacks with their fries... I had to explain that I meant kaassouflee and frikandel instead of a bag of chips... But they were totally into the mayonaise!
Traditional "stamppot" is potatoes with vegs cooked in one pan and when ready mashed: boerenkool: curly kale hutspot: wintercarrot and onions zuurkool: sauerkraut.
American here, and I freeze my bread. I buy 2 loaves at a time at Costco, and one loaf goes into the freezer. Because I am single, and a loaf will go bad before I finish it, I refrigerate the other load. It is my great and enduring shame, but it is my best way of keeping bread unspoiled.
Patatje oorlog is actually mayo, peanut sauce and raw onion (and sometimes curry as well). What you described (mayo, curry and onion) is a patatje speciaal.
Patatje oorlog..you got it wrong. It is with peanut sauce, mayo (and unions sometimes)! With currysauce and mayo and unions is called patat speciaal (special).
Stamppot literally means mushed meal. Stamp is to mush and pot also means meal (Like in "eens kijken wat de pot schaft), so Hutspot is a stamppot, but stamppot is not a huts pot. I love your chanel. It looks very professional. You should have more subscribers. 👍😁
Oh. You definatly need to try a 'stamppot' now it is colder weather. You can even have vegitarian alternatives for it. For a vegitarian beginner I would recommend the 'Stamppot rauwe andijvie' vegetarian version of Albert Heijn. It's a microwave meal, but made in a very smart way, so it is one of the very few microwave meals in the world that actually tastes great ;)
You can try eating andijvie stamppot with smoked almonds, as substitute of gerookte spekjes. Or try it with old cheese cubes or/and dried tomatoes. Like your video's! Have fun!
@@davidschaftenaar6530 lol, I was responding to her saying she doesn't eat atampot due to it having meat. And well, you really do not need meat in it :)
Hi Ava, I like watching your videos. Thanks for the smile 😊 Pannenkoeken 🍽🍽 yummie! ( breakfast, lunch or diner. I don’t care) But either sweat filled or bacon/cheese and than stroop ! Apple, bacon and cheese? Never ever 😳... plain pancakes are also delicious with a bit of Baileys and sugar 😉🤗 You do not typically put meat in a stamppot! The sauce and the meat or rookworst are optional! Did you know that our most famous rookworst supplier has vegetarian rookworst? Well, they do. But if you are a vegetarian..(which I know you are) ... normal kroketten are a real no go! They are stuffed with meat leftovers! There are vegetables versions but I expect that you really need to ask for them and many lunchrooms wouldn’t have it 🤔 I’m looking forward to the next video 👍👋 Oh and by the way, the ketchup American are so crazy about...... it’s Dutch 😂😂 (Heinz)
Every video I hear you say things I already know BUT I really the way you talk about these things!! And i like getting your perspective on things hahah
A ‘boterham’ is a slice of bread. A ‘belegde boterham’ is a slice of Bread with something on it, like cheese, ham, or chocolate sprinkles, for example. A ‘boterham met tevredenheid’ (a slice of bread with satisfaction) is an empty slice of bread. It’s a nice way of saying you don’t need anything on the bread.
Stampot is the collective name of mashed potatoes dishes. The first picture was of Stampot Boerenkool, that is potatoes mashed with kale. Hutspot is also a kind of Stampot, made of carrots, onions and potatoes. You can also have Stampot rauwe andijvie, that's mashed potatoes with raw endive. And of course there is Stampot Zuurkool, wich is mashed potatoes with sauerkraut. Or you can have Hete Bliksem (Hot Lightning) wich is mashed potatoes with sweet apples.
boterham → (plural) boterhammen Zuurkool stampot with veggie rookworst. Cook the potatoes. Mash them with warm milk (Not too much!) Add some jeneverbessen (junipers), mill some white pepper and mix in the uncooked zuurkool. Prepare the rookworst. Nuke the zuurkool stampot in the microwave 500 Watt for 4 minutes. Serve dinner.
Pork and apple is a classic combination and some of the oldest meatball recipes include dried fruit like raisins. So yeah the Dutch combination isn't that weird to European :P Candied bacon is also amazing with french toast, optional caramelized bananas. As for cheese, cheese goes with everything. Back in university my housemates ran an experiment with every week adding cheese to a recipe to see it it worked (within reason). And what do you know, mild flavored fat goes with almost anything. Their weirdest combo was probably black licorice with Gouda cheese. Not remotely as disgusting as it sounds though I wouldn't call it great either. As for stamppot, try boerenkool but with some vegan bacon bits and fry them alongside some chestnut button mushrooms. Then bind the bacon and the mushrooms with some tomato paste. Serve on top of the mashed potatoes. Stamppot zuurkool is also pretty nice with hazelnuts and a vegan smoked sausage.
They're dangerous because you're eating them one at a time... that's the opposite of dangerous for anyone else, as you can keep track of how many you've had and stop after you feel you've had enough, rather than when you're just eating a set amount that you feel either is too much so you throw stuff away or too little and you feel like you could eat more than double
I love your videos so much, Ava! You sometimes get some of the details wrong-ish (rarely completely wrong) but you have such a wonderful way of putting in words the things the Dutch have been taken for granted for all of their lives. You slayed me when you said that we beat the crap out of our food, that is so accurate for many of our dishes, Now, as for stamppot and hutspot, you as a vegetarian can still safely eat that as long as you get some vegetarian smoked sausage and ditto bacon bits (yes, you need those too!) at Albert Heijn or so. I have lived in Utrecht between 1989 and 1996 and I used to go to Manneke Pis at their Vredenburg location. I am so happy to learn that they have now branched out. Oh and as a side note, last week I learned that there is a pizza place in Utrecht called Punk Pizza which seems to specialize in vegetarian and vegan pizzas. Perhaps you can check that out someday (not a video suggestion, in fact, better not make that a vid!).
Ava, you made me giggle about our Dutch food habits. You are so right. Well, we may not be refined in our eating habits, but we are eating fresh and healthy in a general sense! And we are very attached to these 'typical' foods. Every province has their own habits and do not confuse those because we will set you right and that at great length and detail. Great video, keep them coming.
Yes. "Vlaamse Friet". The little fork is usually optional in the Flemish frituur. You can take it, or not. Often people use them because it's less messy, but as often people eat with their hands.
Hi Ava `Stamppot` usually involves tough vegetables that take a long time to cook soft, like `boerenkool` (curly kale) and winter carrot. The idea (I think) is that cooking it together with the potatoes helps preserve flavour that would otherwise be thrown away as the pot is drained after cooking. Most people will combine fried pork belly cubes into `boerenkoolstamppot`, but I also know vegetarians that add diced cheese instead. The meat lover version comes with a pork shoulder chop and a rich amount of `jus` that is scooped on top of the boerenkoolstamppot like a sort of volcano lake by pressing the ladle down into it. `Hutspot`, or `peen en ui`, traditionally starts with a piece of braising meat (brisket - add bay leaf to the braising fluid) and the vegetables (roughly chopped onion and winter carrot) and potatoes are added later on to cook in the bouillon. Don't throw the liquid away! It should be reduced and served with the `hutspot` to create that volcano lake again. The beef adds quite a bit of flavour, so I'm not real sure how you could mimic that in a vegetarian version. Black chanterelle from the dried mushroom section might work. Hete bliksem (literally translates to hot lightning) is made with potato, onion and cooking apples (they should not fall apart, Granny Smith or Bramley). If you have any old amalgam or gold fillings you will definitely know why it's called `hete bliksem`. And of course the most famous of them all, `snert` or `erwtensoep` (pea soup) which although is called a soup can almost be eaten with a fork. It's extremely rich on vegetables, winter carrot, onion, leek, celery root and split peas. Traditionally a pork knee is added as a meat component and to provide the gelatine that makes it so thick, but the `snert` must be cooled down and reheated to fully accomplish that effect. For a vegetarian version you could probably use agar as a replacement.
Just so you know, eating pizza with a knife and fork is a restaurant thing. When ordering pizza, people just eat the slice by hand. But when eating out, it's actually quite rude to eat pizza with your hand. This is because the pizza's served in restaurants are generally Italian style pizza's with a thinner bottom. Also, most people just ignore the fork that comes with the fries. It's pretty much completely optional to use that one, no matter the setting. The only exception is when they take the place of baked potato slices or rice, meaning that it's generally served on a plate or on top of something. In that case, it is preferable that you use a fork but still not 100% required.
I used to agree with you. Pizza at home is eaten by hand, and pizza in the restaurant is eaten with knife and fork. Until I started dating my Italian girlfriend. And going to Italy every chance we get. Just eat it with your hands. Cut a slice, fold it in half and enjoy the amazing taste. At home or in the restaurant makes no difference.
I finally sudscribed you. I kept forgetting when I was watching your videos :P We eat pancakes for dinner and as snack. We add stuff like bacon, cheese, apple slices etc to give it more nutrients. Esspecially when we eat it for dinner^^ I've always found it weird that in the USA, you only get ketchup with your fries XD Mayonaise is our default but indeed, you can get all kinds of condiments with your fries :P I mostly use a knife and fork too with my pizza. Too big/hot pieces with just my hands and mouth xD I use hands sometimes, but mostly knife and fork indeed :P So the USA does not freeze their bread? I thought that was normal everywhere, not just here :P Over baked bread is delicious indeed
Don't forget ice cream pancakes. Put ice cream on a pancake in a straight line, roll it up and eat it it before it melts/gets cold. The warm and cold combined is delicious.
We only eat fries with a little wooden fork when we go and get them at a place where you get the pointy bags. The fries are always covered in mayo, you eat them with a fork so you don't have to lick your fingers every 2 seconds :)
In Germany we have pancake for lunch and we eat them like the dutch, but with smashed apples. For dinner we eat them salty with stuff like mushrooms and veggies. In Austria you can eat Palaschinken. They are thin as crepes, you put strawberry marmalade on it and you have to roll them!
In my youth, when we ate pancakes for dinner, my mom always made a large stack so they would keep warm and we took pancakes off the top of the stack, one by one. The pancakes were made with flour, milk, a(n) (couple of) egg(s) and a pinch of salt. No baking soda, no sugar, no fillings (usually). With some she'd bake in a few strips of bacon, usually one pancake for each of us and if we really asked for it she may bake a batch with baked in apple pieces, rehydrated raisins and cinnamon , usually with the last of the batter. On the kitchen table were the usual toppings like the Dutch syrup (usually partially caramelized and partially molassis containing beet sugar syrup), jam/marmelade, cheese, brown sugar... The container of cinnamon, if you'd like that, and she made a vegetable ragout which could also be used as a topping/filling, usually eaten in combination with cheese.
Exactly. American pancakes have sugar in the recipe, and therefor are sweet to begin with. Dutch pancakes are more savory (in terms of recipe, not what you put on top of them.)
You need to be introduced to the joy of eating frozen bread, by the way. Just let it thaw a little bit first, but not all the way. It's honestly quite interesting
I feel like the Dutch way of eating fries can be compared to Canadian Poutine :) I also want to point out that cheese, bacon, apple or banana slices etcetera are usually baked into pancakes. We don't usually put these things on top of them, which is one of the many differences between Dutch pancakes and crepes ;) Toppings are stroop, chocolate sauce, icing sugar, etc. Also, who are these people eating pizza with cutlery? I do remember going out for burgers once with a couple of coworkers. All the men over 30 used knife & fork to cut up their massive burgers, but the other 20-something woman and I just started digging into those burgers. Our hands were completely covered in food by the end, but we were dead set on proving that this knife & fork thing depends on a demographic that we were not part of :')
You can make stamppot with a whole range of vegetables. You can use almost any vegetable for this. It may contain meat, but if you don't want to eat meat, don't put it in. Fish is also possible. Stamppot originated a long time ago. It mainly comes from the farming areas. Later this also became common in the large working class families in the cities. Many people who had to work hard in the factories and were poorly paid The people did not have much food because they were often poor. Also the families were large and there was only one stove or fireplace for cooking. The simplest thing was to cook everything in one pot. You start with the ingredient that has to cook the longest. Then add the following until everything is in the pot and could cook until it was all cooked. After cooking everything was stirred well and mashed. This was mainly done to ensure that everyone got their equal share of everything. Otherwise, one would only get (or take) potatoes and an other only vegetables. The whole (stamp) pot was put on the table and everyone eated straigh from te pot with their fork or spoon. Since the families had six to eight children, sometimes even more, they had to eat from the pot with many people. Now it is kind of a traditional dish and everyone has his or her own recipe for it. The fairly standard stew types are: Hutspot: carrots, onions and potatoes with or without fried bacon or smoked sausage. Boerenkool: potatoes and kale with or without fried bacon or smoked sausage. Rauwe andijvie: potatoes and very finely chopped raw endive. When you mash it through the hot potatoes, it is just "cooked" a little. Very tasty with bacon and ham. Rauwe witlof: the same as the rauwe andijvie but then chicory instead of endive. I can go on like this for a long time and it would become annoying. But if you're interested go and google the word "stamppot". You will get an abundance of recipes and you always can give it your own twist.
The foto of you getting fries at Mannekepis, those are actually Belgium fries. The portions are normal for the dutch, but a single fry (?) is larger then a typical dutch one. And then there are French fries that are smaller then the typical dutch ones.
"The Mannekenpis" is not a thing in the rest of the country.. "Manneke Pis" is a statue in Belgium so I was quite surprised when you mentioned it a few times.. A place where you get your fries is called a snack bar, that way everyone knows what you're talking about.
If you would like to have a special pancake experience I suugest that you visit a place called Lage Vuursche, (not that far away from Utrecht) and have a pancake in one of the various pancake places there overthere . I think whatever kind of topping you can think of you'll find it on the menu. And being there you can see the house (Drakensteyn) where prices Beatrix lives.
The first is stamppot is called Boerenkool (Kale) stamppot. Mashed potatos with kale, and served with a smoked sausage 'rookworst'. The best to me are from HEMA. Deilicious meal. Also Stamppot rauwe andijvie (Adive) is great, especially with some bacon
Eva's Dutch pancakes homemade. White flour, whole milk, 3 eggs, salt, cinnamon, 4 bags of vanilla sugar and butter. You can also soak brown and white raisins in a whiskey and brown rum mix for 48 hours, drained through the batter. In combination with smoked bacon. Finish with gilse pouring syrup. Enjoy your meal.😊😊😊
you dont need to put vanilla in it. thats all optional. all you need is flower 2 eggs not 3. 3 is also personal. and milk. thats literally all you need.
At some trainstations in the past, the Ola ice cream shop would turn into the Unox stampot shop over the winter months. I once was delayed for three hours on an ice-cold evening in Zwolle and was very happy to be able to eat stamppot maus. No idea if they still do that though. You could select your own toppings as well, like fried bacon strips, ghurkins, onions, mustard, etc.
I'm actually quite known for my pancakes over here so if you're in the facinity of Winterswijk I'll gladly make you a stack! :) Btw officially crepes are thinner and only white baked (so very short)
Some people already mentioned it. But what you described als a Papatje Oorlog (war) is actually a patatje speciaal (special). When I was a kid I always confused those two as well. For me it was because the cury sauce is red, the color of blood. So I figured that would be Patatje oorlog. And the other one patatje speciaal. Also as far as I know when we eat fries for diner we usually tend to have a side dish with it. The most common ones being Frikandellen and Kroketten. But also hamburgers but then often actually without the bread, just the meat. And you have a lot of other stuff you can eat as a side dish with your fries like a nasi-schijf, bami-hap, kipcorn, kipfingers, kipnuggets, bitterballen, loempia etc. Also my second favourite sauce for with fries for me is the "pinda saus" which is served warm. So not cold like your sauces usually are that come with your fries. Also have you have ever been to a "pannekoekenrestaurant"? You have a lot more variations there then people tend to make at home. I personally kinda like a boerenpannenkoek.Of course now with the corona lock down it is not possible to go to one. But maybe when things are normalized again. As for Pizza, I actually use a pizza cutter I bought at Ikea and then eat the slice with my hands XD. And yes hamburgers can be a struggle, I still haven't figured out what I find easier, hands or cutlery.
Boterham. Can typically mean one slice. Twee boterhamen mean two slices with toppings. Dubbele boterham means two slices with toppings in between, usually cut straight in stead off diagonally. With a top half and a bottom half.
I'm American I always freeze my bread. That's how my family did it growing up. I don't eat much bread and this way I don't have to worry about it going bad. You can pop it straight in the toaster.
When I moved to Rotterdam back in 1993 the company I worked for did a trip with the local pannekoekenboot. There I had a pancake with bacon and brie, jummy. Very filling I must add. Another favourite pancake is 'hartige pannekoek', my family got it from an article by the Hartstichting way back in the late 80s I think and it has been a family favourite since then: stirfry some veggies, put on a pancake and add sauce (ketjap manis, ketchup or tomatopuree and sambal, stir and heat well, to taste) then roll it up. BTW what about a video about dessert or toetjes?
The fries with mayo is so standard that we often say when ordering: 'Mag ik een patatje met?' Translated: 'May I have fries with?' So without mentioning the mayo he knows what you want.
10:30 I'm pretty sure this depends on the establishment you are eating at. If it is a restaurant you tend to use knife and fork as it is more "proper", if we are at a snackbar, fastfood place, or at home we eat pizza's and burgers with our hands.
Bacon, cheese and apple in a pancake, hmmmm... But it doesn't stop there. You can add anything. A while ago I had a pancake with bacon, cheese, ham, salami, onion, mushroom, bell pepper, chives and curry sauce. It was delicious!
First: our stroop is made of sugar beets, grown in the Netherlands; up to a couple of years ago maple syrup was imported (from Canada?) and rather expensive. Second: a Dutch suggestion: take some thin slices of apple, bake these for a few minutes; take ‘m out of the pan; now put some batter in the pan, add the apples - add a generous scoop of Boerenjongens - add more batter. Bake the whole thing on both sides, and top it with powdered sugar. So much for ‘healthier’. Boerenjongens = raisins in brandy; Boerenmeisjes = dried apricots in brandy.
Since a few years, a new way of eating fries in combination with other things is becoming increasingly popular. It's called 'kapsalon', because employees from hairdresser's in Rotterdam often ordered fries topped with shoarma, cheese and salad from a snackbar nearby. (Probably a Turkish or Egyptian snackbar) So that's what a kapsalon is: Fries, covered with shoarma and cheese, oven-grilled, topped with a mixed salad, chili sauce and garlic sauce. Really yummy! Not traditional Dutch, but very popular and worth a try!
Keukenstroop is originally made as a substitute for honey and is made from a starch: potato or mais which is hydrolysed (broken down in sugar constituants) by an acid (hydrochloric acid) and heat, or with enzymes (amylase and glucoamylase). It is also possible that cane or beet sugar factories use some special streams out of the raffinement stage.. The stroop consists mostly of glucose, fructose and some wild sugars with special tastes (bitters) depending of the process, and the color is mostly the product of a Maillard reaction (sugar, amino-acids and t>65 deg.C) but can sometimes be a special additive.
I'm from Florida and my family freeze's our bread. If you leave it on the counter with the heat and humidity it gets moldy in like a day! Also, first thing everyone told me before I met my Dutch (ex)boyfriend's parents for the first time: always use a fork and knife! It became ingrained. Now it's funny, with my family I have to always get up and get a knife because they never use them - just cut everything with the side of the fork.
A single slice of bread (indeed a ‘boterham’) may be folded with the condiment in between and will still called a ‘boterham’. However, when you use two slices of bread for the same effect (but obviously twice the size) we call it a ‘dubbele boterham’.
Sound about right; In America one orders a burger with fries on the side while in The Netherlands one orders fries with a burger on the side. Or kroket. Or frikandel. Or both. With mayo ofcourse.
As a Dutch person, I frown on eating a hamburger with a knife and fork. The bread is a vehicle that lets you eat the meat without dirtying your hands, so cutlery is superfluous. I do prefer fries with a fork though. Also: if you like fresh bread, invest in a broodbakmachine. You will love it and the smell it spreads through your house
Cheese on a pancake is only the beginning of the Dutch pancake experience. I can recommend to try some of the rich menu at "In de brouwerij" in Baarschot, Noord-Brabant. That place will have you say "shut up and take my money" first and a part of your soul will stick to the place like magnetised superglue.
Hi Ava, have you ever been to a broodjeszaak in Amsterdam or maybe in Utrecht? you will have a choice of 20 to 25 broodjes with something on it like several kinds of cheese or meat or with a snack like a hamburger or a kroket. I don't know if there's something alike in America?
Hier in België is een boterham een enkele snede van een brood. Een 'sandwich' is een dubbele boterham. (maar vaak laten we het woord dubbel weg omdat het geen belangrijke informatie bevat) Wat wij een sandwich noemen is dan weer een mini luchtig broodje met extra boter. Deze worden vaak op bijeenkomsten gegeten.
I lived for almost 30 years in The Netherlands, but I never ate a pizza (or burger) with a knife and fork.. I got my girlfriend and kids hooked on (Dutch style) pancakes with thin banana slices, chocolate spread and crushed walnuts.. Healthy and tasty ;-)
Boterham is not necessarily an "open faced sandwich". It is one slice of bread but it is still a boterham if you mash something between two halves of a boterham either by cutting the boterham in half or folding it (mostly done in a straight line not diagonally like a lot of sandwiches). You don't for example take an open faced boterham to work in your broodtrommel, but usually a folded boterham with something in between. Colleagues might ask "Wat heb jij vandaag op je boterham?". So yeah, like half a sandwich but not in a wedge shape. Okay, I will stop rambling now.
I feel like "Wat heb jij vandaag op je boterham?" is sort of equivalent to talking about the weather xD .. I can't remember a colleague ever asking me that to be honest!
It's not uncommon if you work at Debiteuren / Crediteuren department ;)
@@BobWitlox heh forgot about that, you're right :')
@@BobWitlox To be fully correct, one should say "Wat heb jij op je bammetjes?" Where "bammetjes" is both an abbreviation and a dimminuative of "boterhammen", with a slight comical and / or derogatory meaning, depending on context and company present.
in tijden niet zo goed gelachen om een random comment
As a dutchman, I can say with confidence that only barbarians eat burgers with cutlery.
Or pizza!!!
Guess I'm a barbarian😂 Only in restaurants though
i`m a barbarian
Yes I was surprised as well. Burgers, fries, spare ribs, pizza, those things don't need cutlery. And who ever uses the toothpicks they supply with a bittergarnituurtje?
I use a fork when things are stacked on top of fries though, like a kapsalon, patat giros or those pointy bags where they put the sauce on top of everything. Kinda with mr Jackson on that one we do drown em in thats hit.
Won't the entire burger fall apart if you try to use a knife and a fork? Never seen anyone do it
I'm a dutch chef and boy would I love to teach you all about Dutch food culture. Don't get me wrong, I don't like it all that much myself, but it does have one hell of a history
i feel a vid coming up..
@@dannymolfilmpie Would be a good idea
Obviously the best of both worlds would be to eat American pancakes for breakfast and Dutch pancakes for dinner. And for lunch.... maybe poffertjes???
And before you know it, you are as thick as Dik Trom ;)
@@NielsNL68 😂
Patatje oorlog is pinda saus (a peanut saus) mayonaise and raw onions. The ketchup/curry and mayo combo is called patatje speciaal
Thanks for clarifying!
@@DutchAmericano no problem! Love your videos ❤
Je bent me net voor :-)
Het is friet ja
For the combination of mayo and peanut sauce, the onions are optional in most of the Netherlands (I like mine with onions ;) ). For 'Speciaal' with curry and mayo (or more uncomonly, ketchup and mayo), onions are a necessity.
Not all Dutch people are the same Ava. :)
I usually eat my burgers and pizzas with my hands, and I never freeze my bread (freezing doesn't improve the taste). I do eat fries, but always alongside meat and/or veggies. What surprised me in the US though, is that some restaurants consider potatoes and fries as vegetables, whereas the Dutch consider them as one of the carbohydrate sources.
It is a typical Dutch thing. Potatoes and fries are considered vegetables in France as well as every other place I've been.
Potatoes are a staple food in The Netherlands just like rice is in Asian countries. It's the basis of a standard meal and as such they're not seen as vegetables. The holy trinity in Dutch cuisine is potatoes, meat and vegetables.
For some reason corn is considered a vegetable by some too. It's a grain!
Freezing bread you do to keep the bread longer fresh. lots of dutch people freeze in their bread because of this reason.
@@michaelsmith4904 same as tomatoes. tomatoes are actually a fruit.
I object to kroketten being made of dough it is ragout in breading. As a result, there is a lot of variation in this as well.
I don't think most people have just fries for dinner? Usually you'd have some kind of meat like a frikadel or kroket with it, but yeah the fries are kind of the main dish. (or like a patatje oorlog, but not just plain fries)
I also add a bit of salad to it (on a different plate)
@@MM-vr8rj hm I would but in my experience those places have pretty shit salads... Like warm lettuce with one slice of tomato and some corn.
@@martianpudding9522 at home I mean. I often use the AirFryer to makes fries and I add snacks and some salad to it.
fries, fishsticks, salad. perfect combo
@@MM-vr8rj oh right, at home if I have fries I usually just have them as a side dish instead of normal potatoes I guess.
We used to have this kind of 'American' bread, too, in the 1950's - 1980's. It was 'factory bread'. It was like you described American bread. Then some people started to buy their bread with bakeries again and they started to blossom and flourish. This is when supermarkets, especially AH, disbanded factory bread and started to bake bread in the supermarkets themselves. The pre-baked bread was baked to finish (baked off or 'afbakken'). This was a highly successful formula because it was found that the smell of freshly baked bread in the shop had an immensely positive effect on the shopping experience and, from that, the number of items a consumer would buy in that supermarket. This is why an AH has two or three 'baking cycles' in a shop. Also, the types of bread changed significantly, even to the point that 'ordinary' bread like the ubiquitous staple of the 1950's to the 1970's has all but disappeared. It is one part of the transition from unhealthy to healthy food stuff in North-Western Europe.
tbh, I never had supermarket bread until I got my own place in the 1990s in a city where I couldn't find a halfway decent bakery that didn't charge me more per slice than the supermarket would for an entire loaf.
By now all of them here have gone pretty much, priced themselves right out of a customer base.
Which is a shame, as a good bakery with decent prices (and 50% up from the supermarket I'd still consider decent) could make a killing any day in most places in the Netherlands (and those towns that still have them show that).
Same with butchers.
what you were describing as patatje oorlog is actually called "friet speciaal", patatje oorlog is mayo, peanut sauce and onion ;)
No it's not. Mayo, peanut sauce and onion is patatje flip met uit ;) Patatje oorlog is mayo, curry/ketchup, peanut sauce and onion. Speciaal is curry, mayo and onion.
@@grotewobbo flip is peanut/mayo no onions. (and in some places this is 'war') curry in patat oorlog = nuclear. .
@@grotewobbo uhm.... no
No, no, no. Patat Oorlog is mayonaise+pindasaus.
Nothing else, no discussion.
And Patatje Patricia Paay is 'alles eroverheen behalve Curry'. 😉
Ava once they are open again try a pannenkoekenhuis. You'll be amazed about all the stuff we Dutchies like to bake into or put on our pancakes.
Or better pancake ship.
Of ga naar een pannekoekschip! Of naar het pannekoekhuis in de Amelisweerd.
Ginger pancakes!
Even McDonald’s has a McKroket in The Netherlands. A bun with a kroket and a mustard sauce.
It is not really a normal kroket: it is donut shaped, not cylindrical. It tastes the same.
@@Roel_Scoot dude, first of all, it's still cylindrical. It just has more width than height. Still a cylinder. And donuts have a hole in the middle. If someone is really interested in the shape: It's like a hockey puck or... you know... like a thick patty
@@GravellordNito How happy you feel to be so right ;p
@@Roel_Scoot Maybe you try it next time ;p
not wanting cheese because it's for breakfast? does not compute.
Eating pizza with a knife and fork??? That's just wrong. Every Dutch person I know eats slices with their hands, we even fold it sometimes like you did 😄
I prefer to eat pizza with fork and knife and I'm dutch :p. I like to keep my hands clean
At home I usually eat them with my hands, but if we go to an Italian restaurant or pizzeria almost everyone, including me, eat their pizza with knife and fork. No pre-cut slices either there.
i eat pizza with knife and fork if the pizza is too big.
I know 1 person who eats pizza with their hands. I think it's more common to eat with a knife and fork (in restaurants at least).
I don't get this pizza thing. Why is it so important how you eat it? I'm from Finland and I eat it both ways. Same with burgers. Some restaurant burgers are impossible to eat by hands, so then I use a knife and a fork, but by hands when it's possible.
From what I've seen and experienced as a Dutch person, people will usually eat pizza with their hands in informal settings, like at home or at a friend's place. When you're in a restaurant or a formal setting pizza is usually eaten with a fork and a knife. I think it's pretty standard in the Netherlands to eat everything with a fork and knife when eating out. The only official acceptable thing to eat with your hands is bread, but I've seen people eat fries and edamame beans with their hands. So I guess with some types of food it depends on the place, the situation and who you're eating with.
I hope you're not expecting me to eat spare ribs with a knife and fork
@@fduisterwinkel I forgot about spare ribs! I don't expect you to eat it with knife and fork. But I've seen people do it in restaurants. In the end, you're the one who's deciding how you're going to eat your food. In my previous post I only described what I noticed during my lifetime in the Netherlands. You do you! :)
Chicken legs, I feel, should be eaten with your hands.
When your stomach says: “Really? You are eying a sixth pancake?”. That is about the amount you can eat.
You forgot to put a 1 before the 6.... :)
i at 20+ pancakes once after cycling 130km lol.
Twelve is the limit. Though the ones at a pancake house can be more filling.
Well, it seems I’ve been underachieving here.
6 o,0 ? i eat 4 at most....
I'm Dutch, but... who the heck eats their pizza with knife & fork....?? They come in slices so no cutting necessary....... It's face-stuffing food...
@@eenstoelpoot Ik zit hier vlakbij een italiaans restaurant maar ik heb nog NOOIT een pizza met mes en vork gegeten.
@@eenstoelpoot You're not wrong in saying that, but we don't eat actual thin Italian pizza here in the Netherlands. The pizza we eat is far closer to that New York pizza Ava had on screen.
They're not coming in slices if you buy them in the supermarket and have them baked at home. You either use a knife or a Pizza cutter to make slices.
@@davidschaftenaar6530? I never eat a pizza New York style. Always Italian style.
Ik heb ooit in Italië een pizza gegeten zonder bestek. Een lepel had toen wel handig geweest. :o
(die pizza's zijn in het midden zo dun dat je ze echt niet kan vastnemen zonder alles onder te smossen)
When eating pancakes for dinner, save the last one (or two) en put it in the fridge (covered with some tinfoil/plastic wrap) overnight, then eat it cold for breakfast with Nutella. Delish!
Here in the region of the drielandenpunt in Limburg, Germany and Belgium, I got huge pancakes with all kinds of filling like apple, bacon or ham. One of them can be a full meal. Looks like a Pizza sized thing.
I missed the Frikandel. In Germany this is seen as the most unique and typical Netherlands food. I'm not sure how the people in the Netherlands think about that.
What's really interesting is asking for frikandel in Germany just across the border. We actually learned that even so close to The Netherlands they really didn't sell any. Instead we got varying items ranging from chicken (very far off), to meat staves (sort of similar). Was a fun school trip though right before the summer holidays with our class and teacher for German. 🙂
Hey Ava, back in the days during wintertime, my Mom used to make a "healthy" meal: as a starter Erwtensoep (with pork and rookworst),than a bunch of pannenkoeken with various toppings and as desert "dikke rijst" with butter, sugar en cinnemon. After finishing this meal, we weren't able to move for days.
YES!!! Dikke rijst!! Also resins added!!! Rijstepap!!!haha
Snert en pannenkoeken is/was de standaard maaltijd op zaterdag aanboord van de Nederlandse koopvaardijschepen
@@bartlucassen9145 raisins*
Resins are types of plastic goo.
Raisins zijn rozijnen.
@@MarceldeJong haha dat smaakt beter!
And the Erwtensoep had a sidedish of ryebread with bacon (roggebrood met spek)
Do not get your bread from a super market, go to a bakery instead. It might be more expensive but the bread is so much better!
Ik woon tussen de bakker en de supermarkt in maar ik vind het brood van de supermarkt echt prima, daarbij wordt het vaak terplekke afgebakken.
@@Linda-hs1lk Vraag me af of die bakker dan wel goed is
@@Meine.Postma De ene supermarktketen heeft beter brood als de andere supermarktketen, daar zit ook duidelijk verschil in.
(Maar het best smaakt toch het brood van de lokale bakker.)
As a German I refuse to call Dutch bread “bread”....😂😂
sadly here there's no halfway decent bakery left. The few "bakeries" there are are massively overpriced and get their bread trucked in half-baked just like the supermarkets do.
Bakker Bart, looking at you.
Fries with a worden fork, because we really drown them with sauces, keeps out Finkers "clean".
I really hate dirty Finkers, thank god for worden forks :)
Unox has vegetarian Rookworst! You can probably just buy it at your local Albert Heijn :) You should really try stampot some time. It's not really sophisticated, but in winter it's a real warm and comfy food.
And adding a tiny bit of grated cheese and sambal also makes vegetarian stamppot delicious.
Wait she minds a rookworst because it has meat but doesn't mind Kroket? I mean both are meat. unless you do have a vegie kroket but from her wording I didn't think she meant that.
I'm Dutch and just fries is still weird to me. It's usually eaten with a snack or two.
I'm Belgian, and I'm perfectly fine with just some sauce, preferably stoofvleessaus, and perhaps mayonnaise ;)
But I do like a good frituursnack, too, a frikandel speciaal, viandel or vleeskroket could do :D
If you're ever in a pannekoekenhuis, you can try pannekoek with banana and cointrau. A very sweet heaven :)
Daar hoef je toch niet voor naar een pannekoekenhuis? 🤔 die kan je ook gewoon zelf maken, dan heb je er gelijk nog wat te drinken bij ook 😁
Best combination Ive ever had: Apfelstrudelpannenkoek yum🤤
@@jschouten1985 i never understood why people go to a pannekoekenhuis while it is so easy to make a home.
You describe a patatje/fries Speciaal, you have to add Peanutsauce to get a Oorlog/War and a Boterham is a Sandwich and a Sneetje is a single slice of bread, at least in the Sound! 😎✌🏼
there are some regional variants: in Brabant and Limburg, a "patatje vlees" or "warm vlees" or "stoofvlees" ("vleisch") is very common. But I guess she hasn't discovered those yet.
when I refer to a boterham, I'm usually talking about one slice of bread with like cheese or hagelslag or something on top but the bread is folded in half. as in the top half is folded onto the bottom half.
classic folded bread !
I refer both to an untopped slice of bread and a sandwich as a 'boterham', when I use 'sandwich', it's often a bread roll, think French baguette with cheese and ham and some salad. I'm Belgian, living in Brussels.
Girl, you are missing out! There are PLENTY of options of eating vegetarian stamppot. For one, the classic Boerenkool (kale and potato) can be eaten with vegetarian sausage and some picalilli condiment sauce. You can also make the boerenkool and put it in an oven dish and put a layer of cheese on it, and heat it in the oven till the cheese turns golden brown.
Another option is the less known Hete Bliksem. This is a stamppot made of potato and apple. One usually eats it with a kind of brisket type meat (draadjesvlees), but I think you could eat this perfectly well with a vegetarian burger, like the one with spinach and cheese they have (or at least used to have) at AH.
Btw there are plenty of stamppot restaurants in amsterdam, I can’t imagine they don’t have vegetarian options
"stroop syrup" you're saying syrup syrup.
Beetroot juice? Anyone? Appelstroop is also an option.
@@peterketel1982 eeew appelstroop is walgelijk.
Now now, strictly speaking syrup = siroop, while stroop = ???
@@davidschaftenaar6530 I feel like stroop tends to be closer to our molasses - it's thicker than our pancake syrup.
@@anjelmusic Molasses, why didn't I think of that? I know stroop usually has cane sugar in it; It might actually just be a thin type of molasses.
I had a goup of brasilian friend staying at my dutch home... I asked if they wanted snacks with their fries... I had to explain that I meant kaassouflee and frikandel instead of a bag of chips...
But they were totally into the mayonaise!
Traditional "stamppot" is potatoes with vegs cooked in one pan and when ready mashed:
boerenkool: curly kale
hutspot: wintercarrot and onions
zuurkool: sauerkraut.
American here, and I freeze my bread.
I buy 2 loaves at a time at Costco, and one loaf goes into the freezer. Because I am single, and a loaf will go bad before I finish it, I refrigerate the other load. It is my great and enduring shame, but it is my best way of keeping bread unspoiled.
Patatje oorlog is actually mayo, peanut sauce and raw onion (and sometimes curry as well). What you described (mayo, curry and onion) is a patatje speciaal.
curry mayo is also special not ´oorlog´
Patatje oorlog..you got it wrong. It is with peanut sauce, mayo (and unions sometimes)! With currysauce and mayo and unions is called patat speciaal (special).
Stamppot literally means mushed meal. Stamp is to mush and pot also means meal (Like in "eens kijken wat de pot schaft), so Hutspot is a stamppot, but stamppot is not a huts pot. I love your chanel. It looks very professional. You should have more subscribers. 👍😁
Stampot is perfectly fine without meat in it. Off course you 'need' a sausage as a sidedish! But just get a vegatarian one :)
In Dutch, the appropriate response to a comment like the one above is: _"Dat bepaal ik zelf wel, Lex."_
;)
I usually use cashew nuts as substitute for meat for a bit of cronch and saltiness
Oh. You definatly need to try a 'stamppot' now it is colder weather. You can even have vegitarian alternatives for it. For a vegitarian beginner I would recommend the 'Stamppot rauwe andijvie' vegetarian version of Albert Heijn. It's a microwave meal, but made in a very smart way, so it is one of the very few microwave meals in the world that actually tastes great ;)
You can try eating andijvie stamppot with smoked almonds, as substitute of gerookte spekjes. Or try it with old cheese cubes or/and dried tomatoes. Like your video's! Have fun!
@@davidschaftenaar6530 lol, I was responding to her saying she doesn't eat atampot due to it having meat. And well, you really do not need meat in it :)
Hi Ava, I like watching your videos. Thanks for the smile 😊
Pannenkoeken 🍽🍽 yummie! ( breakfast, lunch or diner. I don’t care)
But either sweat filled or bacon/cheese and than stroop ! Apple, bacon and cheese? Never ever 😳... plain pancakes are also delicious with a bit of Baileys and sugar 😉🤗
You do not typically put meat in a stamppot! The sauce and the meat or rookworst are optional! Did you know that our most famous rookworst supplier has vegetarian rookworst? Well, they do.
But if you are a vegetarian..(which I know you are) ... normal kroketten are a real no go! They are stuffed with meat leftovers! There are vegetables versions but I expect that you really need to ask for them and many lunchrooms wouldn’t have it 🤔
I’m looking forward to the next video 👍👋
Oh and by the way, the ketchup American are so crazy about...... it’s Dutch 😂😂 (Heinz)
I'm very insulted you left out bitterballen.. Grapje, leuke video weer zoals altijd!
Oh no, you're absolutely right!
And the 'poffertjes'
Every video I hear you say things I already know BUT I really the way you talk about these things!! And i like getting your perspective on things hahah
A ‘boterham’ is a slice of bread. A ‘belegde boterham’ is a slice of Bread with something on it, like cheese, ham, or chocolate sprinkles, for example. A ‘boterham met tevredenheid’ (a slice of bread with satisfaction) is an empty slice of bread. It’s a nice way of saying you don’t need anything on the bread.
Stampot is the collective name of mashed potatoes dishes. The first picture was of Stampot Boerenkool, that is potatoes mashed with kale. Hutspot is also a kind of Stampot, made of carrots, onions and potatoes. You can also have Stampot rauwe andijvie, that's mashed potatoes with raw endive. And of course there is Stampot Zuurkool, wich is mashed potatoes with sauerkraut. Or you can have Hete Bliksem (Hot Lightning) wich is mashed potatoes with sweet apples.
*stamppot
boterham → (plural) boterhammen
Zuurkool stampot with veggie rookworst. Cook the potatoes. Mash them with warm milk (Not too much!) Add some jeneverbessen (junipers), mill some white pepper and mix in the uncooked zuurkool. Prepare the rookworst. Nuke the zuurkool stampot in the microwave 500 Watt for 4 minutes. Serve dinner.
Pork and apple is a classic combination and some of the oldest meatball recipes include dried fruit like raisins. So yeah the Dutch combination isn't that weird to European :P Candied bacon is also amazing with french toast, optional caramelized bananas.
As for cheese, cheese goes with everything. Back in university my housemates ran an experiment with every week adding cheese to a recipe to see it it worked (within reason). And what do you know, mild flavored fat goes with almost anything. Their weirdest combo was probably black licorice with Gouda cheese. Not remotely as disgusting as it sounds though I wouldn't call it great either.
As for stamppot, try boerenkool but with some vegan bacon bits and fry them alongside some chestnut button mushrooms. Then bind the bacon and the mushrooms with some tomato paste. Serve on top of the mashed potatoes. Stamppot zuurkool is also pretty nice with hazelnuts and a vegan smoked sausage.
Love the Domkaars in the back
Hai Ava with an A, the mouse or fox or weener dog is back, "gezellig" and verry nice, i like that, thank you !!!!
'And yes...I have a small head' Hihihi , when you are explaining the situation of you having a cone of fries! :-) :-) :-)
They're dangerous because you're eating them one at a time... that's the opposite of dangerous for anyone else, as you can keep track of how many you've had and stop after you feel you've had enough, rather than when you're just eating a set amount that you feel either is too much so you throw stuff away or too little and you feel like you could eat more than double
I love your videos so much, Ava! You sometimes get some of the details wrong-ish (rarely completely wrong) but you have such a wonderful way of putting in words the things the Dutch have been taken for granted for all of their lives. You slayed me when you said that we beat the crap out of our food, that is so accurate for many of our dishes,
Now, as for stamppot and hutspot, you as a vegetarian can still safely eat that as long as you get some vegetarian smoked sausage and ditto bacon bits (yes, you need those too!) at Albert Heijn or so.
I have lived in Utrecht between 1989 and 1996 and I used to go to Manneke Pis at their Vredenburg location. I am so happy to learn that they have now branched out.
Oh and as a side note, last week I learned that there is a pizza place in Utrecht called Punk Pizza which seems to specialize in vegetarian and vegan pizzas. Perhaps you can check that out someday (not a video suggestion, in fact, better not make that a vid!).
Ava, you made me giggle about our Dutch food habits. You are so right.
Well, we may not be refined in our eating habits, but we are eating fresh and healthy in a general sense! And we are very attached to these 'typical' foods. Every province has their own habits and do not confuse those because we will set you right and that at great length and detail. Great video, keep them coming.
Yes. "Vlaamse Friet". The little fork is usually optional in the Flemish frituur. You can take it, or not. Often people use them because it's less messy, but as often people eat with their hands.
We also eat sandwiches, mostly to take from home as a lunch in a lunchbox (broodtrommeltje) to eat at school or work. We call it a "dubbele boterham".
Did you celebrate Sint Pannekoek on the 29th of November with a pannekoek on your head?
Hi Ava
`Stamppot` usually involves tough vegetables that take a long time to cook soft, like `boerenkool` (curly kale) and winter carrot. The idea (I think) is that cooking it together with the potatoes helps preserve flavour that would otherwise be thrown away as the pot is drained after cooking. Most people will combine fried pork belly cubes into `boerenkoolstamppot`, but I also know vegetarians that add diced cheese instead. The meat lover version comes with a pork shoulder chop and a rich amount of `jus` that is scooped on top of the boerenkoolstamppot like a sort of volcano lake by pressing the ladle down into it.
`Hutspot`, or `peen en ui`, traditionally starts with a piece of braising meat (brisket - add bay leaf to the braising fluid) and the vegetables (roughly chopped onion and winter carrot) and potatoes are added later on to cook in the bouillon. Don't throw the liquid away! It should be reduced and served with the `hutspot` to create that volcano lake again. The beef adds quite a bit of flavour, so I'm not real sure how you could mimic that in a vegetarian version. Black chanterelle from the dried mushroom section might work.
Hete bliksem (literally translates to hot lightning) is made with potato, onion and cooking apples (they should not fall apart, Granny Smith or Bramley). If you have any old amalgam or gold fillings you will definitely know why it's called `hete bliksem`.
And of course the most famous of them all, `snert` or `erwtensoep` (pea soup) which although is called a soup can almost be eaten with a fork. It's extremely rich on vegetables, winter carrot, onion, leek, celery root and split peas. Traditionally a pork knee is added as a meat component and to provide the gelatine that makes it so thick, but the `snert` must be cooled down and reheated to fully accomplish that effect. For a vegetarian version you could probably use agar as a replacement.
Just so you know, eating pizza with a knife and fork is a restaurant thing. When ordering pizza, people just eat the slice by hand. But when eating out, it's actually quite rude to eat pizza with your hand. This is because the pizza's served in restaurants are generally Italian style pizza's with a thinner bottom.
Also, most people just ignore the fork that comes with the fries. It's pretty much completely optional to use that one, no matter the setting. The only exception is when they take the place of baked potato slices or rice, meaning that it's generally served on a plate or on top of something. In that case, it is preferable that you use a fork but still not 100% required.
I used to agree with you. Pizza at home is eaten by hand, and pizza in the restaurant is eaten with knife and fork.
Until I started dating my Italian girlfriend. And going to Italy every chance we get. Just eat it with your hands. Cut a slice, fold it in half and enjoy the amazing taste. At home or in the restaurant makes no difference.
I finally sudscribed you. I kept forgetting when I was watching your videos :P
We eat pancakes for dinner and as snack. We add stuff like bacon, cheese, apple slices etc to give it more nutrients. Esspecially when we eat it for dinner^^
I've always found it weird that in the USA, you only get ketchup with your fries XD Mayonaise is our default but indeed, you can get all kinds of condiments with your fries :P
I mostly use a knife and fork too with my pizza. Too big/hot pieces with just my hands and mouth xD I use hands sometimes, but mostly knife and fork indeed :P
So the USA does not freeze their bread? I thought that was normal everywhere, not just here :P Over baked bread is delicious indeed
Don't forget ice cream pancakes. Put ice cream on a pancake in a straight line, roll it up and eat it it before it melts/gets cold. The warm and cold combined is delicious.
Hutspot is indeed just another word for wortelstamppot:)
We only eat fries with a little wooden fork when we go and get them at a place where you get the pointy bags. The fries are always covered in mayo, you eat them with a fork so you don't have to lick your fingers every 2 seconds :)
In Germany we have pancake for lunch and we eat them like the dutch, but with smashed apples. For dinner we eat them salty with stuff like mushrooms and veggies. In Austria you can eat Palaschinken. They are thin as crepes, you put strawberry marmalade on it and you have to roll them!
In my youth, when we ate pancakes for dinner, my mom always made a large stack so they would keep warm and we took pancakes off the top of the stack, one by one. The pancakes were made with flour, milk, a(n) (couple of) egg(s) and a pinch of salt. No baking soda, no sugar, no fillings (usually). With some she'd bake in a few strips of bacon, usually one pancake for each of us and if we really asked for it she may bake a batch with baked in apple pieces, rehydrated raisins and cinnamon , usually with the last of the batter. On the kitchen table were the usual toppings like the Dutch syrup (usually partially caramelized and partially molassis containing beet sugar syrup), jam/marmelade, cheese, brown sugar... The container of cinnamon, if you'd like that, and she made a vegetable ragout which could also be used as a topping/filling, usually eaten in combination with cheese.
Exactly. American pancakes have sugar in the recipe, and therefor are sweet to begin with. Dutch pancakes are more savory (in terms of recipe, not what you put on top of them.)
A Boterham is one slice of bread, but most of the times you fold it and put topping in between
I am an American who freezes loaves of store-bought bread. My parents also did the same thing.
You need to be introduced to the joy of eating frozen bread, by the way. Just let it thaw a little bit first, but not all the way. It's honestly quite interesting
I feel like the Dutch way of eating fries can be compared to Canadian Poutine :) I also want to point out that cheese, bacon, apple or banana slices etcetera are usually baked into pancakes. We don't usually put these things on top of them, which is one of the many differences between Dutch pancakes and crepes ;) Toppings are stroop, chocolate sauce, icing sugar, etc. Also, who are these people eating pizza with cutlery? I do remember going out for burgers once with a couple of coworkers. All the men over 30 used knife & fork to cut up their massive burgers, but the other 20-something woman and I just started digging into those burgers. Our hands were completely covered in food by the end, but we were dead set on proving that this knife & fork thing depends on a demographic that we were not part of :')
No better pancake than with bacon and 'stroop'. YUMMIEEEEE
Good to see your fox is back 😏
=D
Soft white bun, butter, freshly fried kroket finished with some mustard on top. Perfection!
You can make stamppot with a whole range of vegetables. You can use almost any vegetable for this. It may contain meat, but if you don't want to eat meat, don't put it in. Fish is also possible.
Stamppot originated a long time ago. It mainly comes from the farming areas. Later this also became common in the large working class families in the cities. Many people who had to work hard in the factories and were poorly paid
The people did not have much food because they were often poor. Also the families were large and there was only one stove or fireplace for cooking.
The simplest thing was to cook everything in one pot. You start with the ingredient that has to cook the longest. Then add the following until everything is in the pot and could cook until it was all cooked. After cooking everything was stirred well and mashed. This was mainly done to ensure that everyone got their equal share of everything. Otherwise, one would only get (or take) potatoes and an other only vegetables.
The whole (stamp) pot was put on the table and everyone eated straigh from te pot with their fork or spoon. Since the families had six to eight children, sometimes even more, they had to eat from the pot with many people.
Now it is kind of a traditional dish and everyone has his or her own recipe for it. The fairly standard stew types are:
Hutspot: carrots, onions and potatoes with or without fried bacon or smoked sausage.
Boerenkool: potatoes and kale with or without fried bacon or smoked sausage.
Rauwe andijvie: potatoes and very finely chopped raw endive. When you mash it through the hot potatoes, it is just "cooked" a little. Very tasty with bacon and ham.
Rauwe witlof: the same as the rauwe andijvie but then chicory instead of endive.
I can go on like this for a long time and it would become annoying. But if you're interested go and google the word "stamppot". You will get an abundance of recipes and you always can give it your own twist.
The foto of you getting fries at Mannekepis, those are actually Belgium fries. The portions are normal for the dutch, but a single fry (?) is larger then a typical dutch one. And then there are French fries that are smaller then the typical dutch ones.
"The Mannekenpis" is not a thing in the rest of the country.. "Manneke Pis" is a statue in Belgium so I was quite surprised when you mentioned it a few times.. A place where you get your fries is called a snack bar, that way everyone knows what you're talking about.
Mannekepis is een snackbarketen met vlaamse friet, vooral in de randstad volgens mij.
Stamppot is generally the potato with veggies. Depending on the veggies you put in you get subsections.
New camera? I love the improved image quality!💪
If you would like to have a special pancake experience I suugest that you visit a place called Lage Vuursche, (not that far away from Utrecht) and have a pancake in one of the various pancake places there overthere . I think whatever kind of topping you can think of you'll find it on the menu. And being there you can see the house (Drakensteyn) where prices Beatrix lives.
The first is stamppot is called Boerenkool (Kale) stamppot. Mashed potatos with kale, and served with a smoked sausage 'rookworst'. The best to me are from HEMA. Deilicious meal. Also Stamppot rauwe andijvie (Adive) is great, especially with some bacon
Eva's Dutch pancakes homemade. White flour, whole milk, 3 eggs, salt, cinnamon, 4 bags of vanilla sugar and butter. You can also soak brown and white raisins in a whiskey and brown rum mix for 48 hours, drained through the batter. In combination with smoked bacon. Finish with gilse pouring syrup. Enjoy your meal.😊😊😊
you dont need to put vanilla in it. thats all optional. all you need is flower 2 eggs not 3. 3 is also personal. and milk. thats literally all you need.
Patatje oorlog (war) is with mayo, sate saus (sauce made from peanuts) and onions. The mayo+curry+ onions combination is called a speciaal (special)
if you put onions on it it would be a oorlog speciaal
Last week I discovered a store here in the city that looks like an icecream store but instead of icecream they sell stamppot.
At some trainstations in the past, the Ola ice cream shop would turn into the Unox stampot shop over the winter months. I once was delayed for three hours on an ice-cold evening in Zwolle and was very happy to be able to eat stamppot maus. No idea if they still do that though. You could select your own toppings as well, like fried bacon strips, ghurkins, onions, mustard, etc.
Yscuypje & Stamppotje are two heads of the same dragon ;)
I'm actually quite known for my pancakes over here so if you're in the facinity of Winterswijk I'll gladly make you a stack! :) Btw officially crepes are thinner and only white baked (so very short)
And crêpes are only fried on one side.
*vicinity
And with alcohol Usually cointreau (orange liqueur)
Some people already mentioned it. But what you described als a Papatje Oorlog (war) is actually a patatje speciaal (special). When I was a kid I always confused those two as well. For me it was because the cury sauce is red, the color of blood. So I figured that would be Patatje oorlog. And the other one patatje speciaal. Also as far as I know when we eat fries for diner we usually tend to have a side dish with it. The most common ones being Frikandellen and Kroketten. But also hamburgers but then often actually without the bread, just the meat. And you have a lot of other stuff you can eat as a side dish with your fries like a nasi-schijf, bami-hap, kipcorn, kipfingers, kipnuggets, bitterballen, loempia etc. Also my second favourite sauce for with fries for me is the "pinda saus" which is served warm. So not cold like your sauces usually are that come with your fries.
Also have you have ever been to a "pannekoekenrestaurant"? You have a lot more variations there then people tend to make at home. I personally kinda like a boerenpannenkoek.Of course now with the corona lock down it is not possible to go to one. But maybe when things are normalized again.
As for Pizza, I actually use a pizza cutter I bought at Ikea and then eat the slice with my hands XD. And yes hamburgers can be a struggle, I still haven't figured out what I find easier, hands or cutlery.
Boterham. Can typically mean one slice. Twee boterhamen mean two slices with toppings. Dubbele boterham means two slices with toppings in between, usually cut straight in stead off diagonally. With a top half and a bottom half.
I'm American I always freeze my bread. That's how my family did it growing up. I don't eat much bread and this way I don't have to worry about it going bad. You can pop it straight in the toaster.
When I moved to Rotterdam back in 1993 the company I worked for did a trip with the local pannekoekenboot. There I had a pancake with bacon and brie, jummy. Very filling I must add.
Another favourite pancake is 'hartige pannekoek', my family got it from an article by the Hartstichting way back in the late 80s I think and it has been a family favourite since then: stirfry some veggies, put on a pancake and add sauce (ketjap manis, ketchup or tomatopuree and sambal, stir and heat well, to taste) then roll it up.
BTW what about a video about dessert or toetjes?
The fries with mayo is so standard that we often say when ordering: 'Mag ik een patatje met?' Translated: 'May I have fries with?' So without mentioning the mayo he knows what you want.
Or: Mag ik een frietje zonder? Translated: May I have fries without?
10:30 I'm pretty sure this depends on the establishment you are eating at. If it is a restaurant you tend to use knife and fork as it is more "proper", if we are at a snackbar, fastfood place, or at home we eat pizza's and burgers with our hands.
Hey Ana you can try stamppot with Unox vegetarische rookworst.
Bacon, cheese and apple in a pancake, hmmmm... But it doesn't stop there. You can add anything. A while ago I had a pancake with bacon, cheese, ham, salami, onion, mushroom, bell pepper, chives and curry sauce. It was delicious!
First: our stroop is made of sugar beets, grown in the Netherlands; up to a couple of years ago maple syrup was imported (from Canada?) and rather expensive. Second: a Dutch suggestion: take some thin slices of apple, bake these for a few minutes; take ‘m out of the pan; now put some batter in the pan, add the apples - add a generous scoop of Boerenjongens - add more batter. Bake the whole thing on both sides, and top it with powdered sugar. So much for ‘healthier’. Boerenjongens = raisins in brandy; Boerenmeisjes = dried apricots in brandy.
Since a few years, a new way of eating fries in combination with other things is becoming increasingly popular. It's called 'kapsalon', because employees from hairdresser's in Rotterdam often ordered fries topped with shoarma, cheese and salad from a snackbar nearby. (Probably a Turkish or Egyptian snackbar) So that's what a kapsalon is: Fries, covered with shoarma and cheese, oven-grilled, topped with a mixed salad, chili sauce and garlic sauce. Really yummy!
Not traditional Dutch, but very popular and worth a try!
Keukenstroop is originally made as a substitute for honey and is made from a starch: potato or mais which is hydrolysed (broken down in sugar constituants) by an acid (hydrochloric acid) and heat, or with enzymes (amylase and glucoamylase). It is also possible that cane or beet sugar factories use some special streams out of the raffinement stage.. The stroop consists mostly of glucose, fructose and some wild sugars with special tastes (bitters) depending of the process, and the color is mostly the product of a Maillard reaction (sugar, amino-acids and t>65 deg.C) but can sometimes be a special additive.
I'm from Florida and my family freeze's our bread. If you leave it on the counter with the heat and humidity it gets moldy in like a day!
Also, first thing everyone told me before I met my Dutch (ex)boyfriend's parents for the first time: always use a fork and knife!
It became ingrained. Now it's funny, with my family I have to always get up and get a knife because they never use them - just cut everything with the side of the fork.
A single slice of bread (indeed a ‘boterham’) may be folded with the condiment in between and will still called a ‘boterham’. However, when you use two slices of bread for the same effect (but obviously twice the size) we call it a ‘dubbele boterham’.
Sound about right; In America one orders a burger with fries on the side while in The Netherlands one orders fries with a burger on the side. Or kroket. Or frikandel. Or both. With mayo ofcourse.
As a Dutch person, I frown on eating a hamburger with a knife and fork. The bread is a vehicle that lets you eat the meat without dirtying your hands, so cutlery is superfluous.
I do prefer fries with a fork though.
Also: if you like fresh bread, invest in a broodbakmachine. You will love it and the smell it spreads through your house
Cheese on a pancake is only the beginning of the Dutch pancake experience. I can recommend to try some of the rich menu at "In de brouwerij" in Baarschot, Noord-Brabant. That place will have you say "shut up and take my money" first and a part of your soul will stick to the place like magnetised superglue.
Since we buy in bulks from Costco, we freeze our bagels and sourdough bread slices
STOP ABT THE PANCAKES im getting so so jealous
Hi Ava, have you ever been to a broodjeszaak in Amsterdam or maybe in Utrecht? you will have a choice of 20 to 25 broodjes with something on it like several kinds of cheese or meat or with a snack like a hamburger or a kroket. I don't know if there's something alike in America?
Hier in België is een boterham een enkele snede van een brood.
Een 'sandwich' is een dubbele boterham. (maar vaak laten we het woord dubbel weg omdat het geen belangrijke informatie bevat)
Wat wij een sandwich noemen is dan weer een mini luchtig broodje met extra boter. Deze worden vaak op bijeenkomsten gegeten.
We always take 'farmer' pancakes for dinner. Baked with vegetables and bacon in it. No stroop or suger on top. They are great. You should try it.
I lived for almost 30 years in The Netherlands, but I never ate a pizza (or burger) with a knife and fork..
I got my girlfriend and kids hooked on (Dutch style) pancakes with thin banana slices, chocolate spread and crushed walnuts.. Healthy and tasty ;-)