Tasting Dutch foods...the good and the bad and everything from comfort to what the heck is this!!
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- Опубліковано 8 бер 2022
- Today we are tasting Dutch foods...the good and the bad, and everything from comfort to what the heck is this!! Dutch food can be unique to say the least. We tried everything from raw meat to alcohol free beer. As an expat moving to the Netherlands, I never expected such a wide range of food unique to this part of the country. So you can say this is kind of a mini Dutch food review. During the Dutch food taste test there were some hits and misses but we had some fun! Life in the Netherlands as a foreigner with new food to explore has been great...If it ain't Dutch it ain't much! So here's my little living in the Netherlands vlog, I hope you enjoy it! The expat life is a great life.
You can't eat hagelslag on bread without butter , the sprinkles will be all over your room . Nice video guy's , try " erwtensoep " . Greetings
I love erwtensoep!
"Make it a little thinner or thicker", no, then it's not vla anymore. Vla is vla. 😁
The “Puur” chocolate hagelslag is also good with Dutch (calve) peanut butter sandwich 🥪
Ja een broodje snickers.
Dutch butter pro-tip: flip it over and look at the lines marked "50gr", that's literally 50 grams, providing you cut straight. You will never need a kitchen scale again 👍
Most people usually use margarine on bread, so it is spreadable. Butter can be done, but is often used for baking.
The alternative to frikandel broodje would be the saucijzenbroodje. That one would be more traditional, to me at least.
Frikandel is usually bought separately in a snackbar, with onions and sauce.
The running gag in the Netherlands is that frikandellen contain all the meat that cannot be sold separately without scaring the customers off..
Thanks for this fun video!
lol lol thanks for watching.
Your absolute true about the contents of a fricandel which we here refer to as "spare parts".
Actually, a worstenbroodje and saucijzenbroodje are the traditional choice, often presented at company birthday celebrations. The frikandel broodje is just a product diversification that is nowhere near the original from a snackbar.
The sprinkles we eat on a "beschuitje" for baby reveals are called "muisjes" (little mice). It;'s not the same as hagelslag.
The multi-colored hagelslag (vruchtenslag) is also very different from regular chocolate hagelslag.
Haha Hagelslag… best with freshly baked white tijgerbrood 😊
True story. Back in the day when my brother went to secondary school he was way too late for the first class of the day and knew it too.
When he entered class the teacher asked him why he was so late. He said, chagrined and without blinking or hesitation, we had run out of hagelslag that morning. The teacher looked at him and said that is a good reason to be late, have seat and make sure you never run out of hagelslag again.
Needless to say we hadn't run out of it, he had just overslept...
Love it…lol
Hopjes vla, lets go.
For the butter: use a kaasschaaf! So much easier.
Hi guys, vla is a dessert, they often mix the chocolade vla with vanille vla and put some whipped cream om it! The frikandel broodje is better if you warm it up I think…..and Tammy, go on girl, you have a talent for the Dutch language!
Hutspot is so easy: 1 pound of onions, 2 pounds of carrots, and 3 pounds of potatos. Best with some slightly spicy sausage, and a gravy resulting from frying that. It's actually quite healthy.
American chocolate tastes so much different than Dutch or Belgian chocolate. In fact I like both kinds. The way your wife pronounces Hagelslag is spot on. Her "soft G sound" is perfect.
Keep apart of the (real) butter (roomboter) a 'botervloot' out of the fridge. And it is easy to use.
Blue and pink sprinkles are no hagelslag, but muisjes (little mice, lol) the are made of anice.
Oh, Oh. Have you tried kwark (instead of yogurt) already? It is fluffy like whipped cream but made with a bacteria culture as well but not sour. The kwark with Stracciatella (chocolate chips) is awesome. Kwark is what the original cheesecakes in Germany are made of. It is just a lot less dense.
And I am sure if you try the full cream yogurt from Mona (brand) with bosvruchten (forest fruits), your whole opinion about yogurt will change forever.
The filet American has to be eaten with raw unions, otherwise it is "neutral" as you mention it. The bite comes from the combination. Fries also don't taste nice without salt and a sauce like mayo or ketchup. It is just blend.
The hutspot I am used to make like this:
Full pan of water with a spoon of salt, 2 laurier blaadjes (bay leave) and now I add anise star as well. Put the equal amount of peeled potatoes and carrots and a large cut white union and boil till a fork goes into the potato without resistance but without it falling apart (and that is how the Dutch boil all potatoes btw). Remember that never, ever an egg or potato goes without salt.
Remove the herbs and drain the water and put if back in the pan and "steam" it dry (like rice) till the potatoes are crumbly and only then mash it. Put the fire back on and add some full cream milk (or cooking cream even) while whisking it till fluffy. Fire off again and add some butter (only when u used the milk) and stir it into the hutspot. Done.
Funny enough where I live now, Indians make a quite similar "carrot dal", but full of their spices and herbs that is 100x better even.
Those blue or pink sprinkles ain't hagelslag, but 'muisjes'. Which are sugar coated aniseeds
With those little tails sticking out... Best eaten on beschuit (Dutch round toast).
In Germany, we cook some bacon or Mettwurst with the carots. Rhe fat of the meat gives a good flavor, and you do not need much butter to make it more "creamy"
Chocolade vla with sweetened whipcream.... That's HEAVEN!!
You might be surprised that hagelslag - both the chocolate and the colored sugary - is even sold in tiny packages in the lunchroom at work.
The blue and pink sprinkles are sugarcoated aniseeds, and they are called muisjes - little mice.
Maybe… maybe, try the filet américain again, and buy it from a butcher’s store.
Chocolade vla is often eaten in combination with vanille (vanilla) vla. You can even buy those combined into one.
you should have tried HOPJES VLA...
I was born and raised in the Netherlands but Hutspot to me felt like babyfood, or food for seniors who cant chew. But it is a staple dutch food yes
What they user for new borns is is a different thing than hagelsag, they are called muisjes (little mice). You can also get gestampte muisjes (crushed little mice), that is a sweet white powder. The colored sprinklets for on bread are fruit hagel. There is also a forest fruit version. In hagelslag you also have extra dark chocolate. And then there is chocolade vlokken.
A 'boterham met hagelslag" is a bit of a staple food in an average Dutch household and it is delicious. However, we would not very often eat it with regular butter ("roomboter"), but rather with something like halvarine or margarine, which are mostly made from plant-based ingredients. They can be spread onto a slice of bread more easily without having been brought up to room temperature.
As for the "frikandelbroodje", personally, I find it disgusting, but that could just be the curry sauce, the smell of which I find disgusting. The same goes for "filet americain", since it is made from raw meat.
I am glad you liked the "hutspot", what's not to like? It is not uncommon for it to be accompanied by a piece of "rookworst" or a "gehaktbal", or for it to be garnered with a bit of gravy and seasoning. It is a staple food in the region of Leiden, especially on the third of October, to celebrate the liberation of the city of Leiden on October 3, 1574 from a siege by the Spanish Army.
"Vla" is very popular in the Netherlands as a dessert, but it is usually combined with something else, like yoghurt and some fruit syrup and whipped cream, to create something called a 'vla-flip', although there are varying recipes. I learned mine from a my grandmother, and it does not look anything like the one you'll find on the Dutch wikipedia page of it!
I think there are great differences of opinion over alcohol-free beer, in particular if it should be called beer at all!
Thank you for the great video. I have some suggestions for future food tastings:
* Zuurkoolstamppot (usually eaten larded with baked bacon strips, gravy on top and a rookworst to the side)
* Boerenkoolstamppot (same as above)
* Nasi or Bami, originally an Indonesian food, but now a Dutch staple food as well
* Stroopwafels (if you did not try them already!)
* Erwtensoep, with slices of rookworst in them
* Rodekool met appeltjes en hachee (try to figure this one out for yourself, you won't be disappointed!)
whahahhah de hagelslag, so funny, u almost got it
If you ask me, never take mager (light) version of anything. I myself love filet american with black pepper. And ther are many variaties.
This is not the butter we use on bread that's the one in a sort of cup 'botervloot' 'bakje'
11:24 The traditional way is called hutspot met klapstuk and the way to prepare it is to start by braising the klapstuk (brisket - pretty to hard to find in The Netherlands but you can use `sukadelapje` as well). I like to generously coat the meat with black pepper. Add sufficient fluid because you will be boiling/steaming the potatoes, onion and carrots in that same broth. After about 1.5 hours add the vegetables to the pot. When the vegetables have softened, transfer the broth to a separate bowl, take out the meat and mash up the hutspot. Serve with the meat on the side and use a sauce ladle to create a puddle of the broth in the centre of the hutspot.
18:22 Fun fact: weissbier (or weißbier) is a rebounced translation mistake. Originally it is a wheaten beer which in German is called Weizen Bier. When Belgians copied the recipe they misread Weizen for Weiß and named their version which included citrus elements Witbier (white beer) instead of Tarwebier. When Germans copied the altered recipe back they decided to keep the translation mistake to mark that this is a lighter and unfiltered wheaten beer.
For Chocoladevla, the big thing is to combine it with Vanillevla. You twirl the yellow and brown together in an interesting pattern and get the best of both when you eat them together!
Tammy your pronunciation is amazing :D also, filet americain is really dull when you eat it plain, personally i throw some salt and pepper on there and mix in (or sprinkle on) onion
Agreed. I also add a cooked egg and rucola if I'm feeling fancy.
I like the "Martino" version.
The problem with the Filet American is that you bought the low fat version, fat gives taste, if you take it out there is indeed not much left of taste
And add salt, pepper and a bit of finely chopped union, for the full favor profile!
Filet Americain was originally called Filet Armoricain (French origin).
Became popular around 1975 and was sarcastically called "made in Vietnam" since the defeat of the USA overthere (fileted Americans).
That is highly unlikely. I am Dutch . I had fillet americain in the fifties in Amsterdam.
Best hagelslag if you like choclate in “De Ruijter Royaal” extra puur (dark) and extra groot (big). Defenitily needs butter, choose white or brown bread, beschuit (round dubble backed bread; comes in cylinder package), or volkoren Wasa knäckbrood. The hagelslag is in a brown packaging. Everything available in bigger Albert Heijn shops. Enjoy!
i forgot, about the pack of butter, you have to buy a “botervloot”! Can’t do without it! (It has the size of the pack of butter….)
Your videos are not just fun to watch but also sooo informative for people who plan to visit or move to Holland!!
Thanks so much! 😀
Concerning the Vla: Bitterkoekjes, banana. For puddings check the Mona brand.
Here's a tip: buy vanilla vla from the jumbo brand and add a small teaspoon of strawberry jam and tablespoon of chocolate sprinkles to it. Top off with touch of whipped cream. When eating it mix it all together just a bit.
Thouroughly enjoyed that video, you two crack me up 😂
If you like a peanut butter sandwich, you can sprinkle some hagelslagggGGgg on the peanut butter, that is my favorite sandwich! Thank me later!
We DID eat bread with hagelslag every day with breakfast, lol. And cheese too.
Suggestions: ham/cheese croissant; saté (in freezer section available with sauce); bitterballen, drop (liquorice); krentenbol; old cheese Gouda, Beemster or Old Amsterdam, or 100 weeks ripes Rotterdam Old
If you substitute the carrots in hutspot for apples you get hete bliksem. My favorite comfort food
Tip for number 5 the chocoladevla: put whipped cream (Slagroom) on it or better, slices of banana in it.
For the Filet Americán: fresh coarse grinded pepper and some coarse seasalt and it tastes wayy better. It lifts up the subtle taste of the meat.
Maybe because the taste of food in America is way stronger that the taste of this fall short.
Broodje Haring met uitjes..
The Hagelslag goes really wel with "vanille vla" or on top of a peanutbutter sandwich...
'Boerenkool' is also a very Dutch mashed potatoe dish you guys need to try
You should try the hutspot with musterd! thats really good!
Vanilla and choco vla combo is amazing.
You should try the following products, each on a slice of bread with butter: muisjes, gestampte muisjes, vlokken, schuddebuikjes and vruchtenhagel.
5) I watched this video earlier and this was the one that made me come back here again, because I wanted to say that the "hopjesvla" is one you MUST try! It's way better then the chocoladevla!
There are seasonal varieties to vla...like rum-rozijnen in fall.....just try them! There is a lot of varieties on desserts, like griesmeelpudding of bitterkoekjespudding/vla.
Filet American is delicious with a fried or boiled egg, also delicious with some flakes of Parmesan cheese on top.
Hutspot is more delicious when you make it with 'klapstuk'. Klapstuk is similar to brisket.
Yep 👍🏻👍🏻👍🏻
Hutspot isn't delicious at all, it's disgusting, and that's being kind to it.
Check out "hete bliksem" ("hot lightning"). It's mashed potatoes and apples. Really good.
Hutspot lots of black pepper lots of gravy and slow cooked beef, Yummy
For alcoholfree beer; i thi k white of light beers are not a grest test. If you like an IPA, try 'van der streek' for example, they are much better.
I really want u guys to try Chocolade pinda koeken they only sell it at the AH. its super delicious nothing traditionally dutch but i think its one of the best cookies chocolate peanut cookies..
Onions are actually mandatory on Filet Americain. Which in Brussels is just called Americain.
A sandwich with hagelslag was a reward after eating a healthy sandwich with cheese or cold meat.
And you perfectly illustrate why you cannot eat behind a keyboard in an office.
Hutspot is best made fresh, use potatoes according your taste cut into cubes, white unions sliced and cut, big winter carrots in cubes, all layered in a cooking pot with only the potatoes under water, and cook until the top layer of carrot cubes is done. Drain the little water. Add salt and white pepper according to taste. A very small pinch of nutmeg and curry. Add a little milk and mash gently, so you can still see the bits of union and carrot. Serve with a beef stewed meat with some gravy. We Dutch make a little pond in the middle for the meat and gravy, so you can add the wanted amount at each scoop.
Personally I advice a trapist double to go with it, a Westmalle, or to keep it Dutch a La Trappe double. Which can also be used to make the soft beef meat and gravy.
Tammy loved that!
Oh thanks I was hoping someone would post a recipe. As an Australian heading into autumn it’s perfect timing.
@@kayelle8005 Beef stew:
Cut fat beef into portions off about a mouthful. Salt and pepper it according to taste. Bake the pieces brown in a little butter on a high fire. (Inside still raw)
Turn down the heat. Add five bay leaves and three peeled white unions (uncut).
Add a little bit of trappist beer (double (dark)) and let it go...
Every fifteen minutes add some beer so it keeps wet and let it stew until the unions have melted away. Stir it and add beer until you have enough sauce. You can bind the sauce with a little corn flower. (Spoonful flower in a cup, a little cold water, stir until smooth and add the liquid.)
The alcohol in the beer will evaporate during cooking, so only taste remains.
Remove the bay leaves before serving.
(The fat off the beef will have melted away and the pieces of beef almost fall apart.)
The rule is, kids can have sweet on bread only after savory (meat or cheese)
Loved it! More please
I’m with Tammy when it comes to vla - but you can make vla more interesting by combining different flavours, by adding sprinkles, fresh strawberries, whipped cream, etc. And vla is even great with pancakes.
More of this content please. Loved it!
It was entertaining watching you both try the different foods. Thanks for sharing!
Griesmeelpudding with bessensap, erwtensoep, haring and Indische rijsttafel. Enjoy!
Oh, and ton't forget the salt & pepper on the Filet Americain.
Bake a cake and that 'slab' vanished to 50 grams only.
Whipped cream makes the vla better...
Now you have to try Boerenkool (kale with potato, with rookworst).
Yep! Whipped cream and even some fruit like strawberries on top of vanilla vla.
The Dutch: eating kale before it was cool.
@@therealdutchidiot Kale has always been kool!
@@dutchman7623 Godver! 🤣
@@dutchman7623 😂 nice one
American Filet is the best with shredded unions on top of it, and a little salt and pepper.. I almost eat it everyday.
First of all, love your show. I watch it everytime. You make me see that we have a great country. We take a lot for granted in the Netherlands. And through your youtube it makes me see we have it better than we think. So for the food,… go to a fish fish stall and order a “haring” or “kibbeling”. At Albert Heijn near the vla :) buy “rijstepap” make sure you eat this with some sugar. At the candy pick “werther’s original”. Ask for “poffertjes” and go to aisle where they have the sugar and buy “Van Gilse de originele Stroop” and pour that stuff over it. If you like the “hutspot” you should try “zuurkool stamppot”, “andijvie stamppot” and “boerenkool stamppot”.
If you like puding and alcohol! try the dutch "Advocaat or Advocaat".... a "think" egg nogg type of "drink" its great with "slagroom" (whiped creme)
Oh I haven’t had that in years. Possibly not since last century when we had a cocktail called a fluffy duck that had advocaat as an ingredient.
you need to ad spekjes to the hutspot
We poor tons of hagelslag, on slices Bread, or straight into our mouth, al year round, year after year. The whole family. Baby’s, young adult, adults, grandpa’s grandma’s. The Netherlands are built on it. Its like your peanutbutter and jelly 😀
I love the Stroop waffles here ♥️
The butter package is mostly used for baking and cooking. Butter for bread us mostly in pkastic container.
You should try the filet americain on a bun with some diced onion, a little salt and pepper, a sliced boiled egg and a little bit of mayonaise. It's soo good :P
I recommend you try 'slagroomvla'. It's whipped cream custard. AH sells it. Tastes really good. I think you'll agree.
For on your bread, it would be better/easier to get the spreadable butter (in a tub), instead of the hard 'bricks' wrapped in paper
about the butter, next time buy grasboter not salted. that is easy to spread. it is in metric ofcourse, 250 grams usely, there is a "botervloot" is a special tray to keep your butter it has a lit on.
Thanks
Nice again, hahaha! Just try all our stamppots!
the best thing i liked is the connection you guys have...gives me a great vibe! and im a big fan of your wife...she really is super nice 👍
If you want to add Hagelslag to the vla, please use vanilla vla. Soooooooooo much better!
Love your videos, keep it up.
Fun video but I hoped you would also try licorice. 😁
I've actually had the chocolate sprinkles on the buttered bread as a kid & I remember it was yummy! I had a friend growing up & her parents were Dutch.
That brought back childhood memories! 😍
Would love the recipe for that potato, onion, carrot dish. Looked delicious.
I use pindakaas/peanutbutter instead of butter with the hagelslag, so good
definitely boerenkoolstamppot (mesh of kale and potatoes) with Gelderse worst (cooked saucage). Also I prefer to eat stamppot (hutspot, boerenkoolstampot, zuurkoolstampot) with a nice jus (meat sauce). Kids love to build a vulcano on their plate with a stampot, and then pour the jus in the little crater in the middle ;-)
Hutspot met speklapjes, classis is with klapstuk. But klapstuk the right way takes two days.
Citrus vla. (Citroenvla)!
Hopjesvla!
Hi, Hagelslag on the vla is my husbands favorite😃
That brand alcohol free beer is my favorite! Well chosen😄
The filet americain is the light version. Maybe a good one may have a stronger taste.
Thank you for sharing your video's! You seem to be very open and rescpectful towards the Netherlands and our (sometimes weird or at least peculiar) customs.
The Hakelslak was so funny! You said it so weird😂
Ha-Ckg-el-sla-kg
Looks like pouring custard. The chocolate one in a carton. You should add some baileys or Tia Maria 😉
Come to the south of the Netherlands and try Zuurvlees and Limburgse Vlaai, I'm sure you liked it
I think it could be a fun video to check out a street market and try out all sorts of Dutch streetfood. And i'm also wondering if you guys have been to the '' Rotterdam markthall'' already. In this place you can try all sorts of international streetfood.
Love your videos! Here are some suggestions. The butter you use is mostly used for baking. You can also buy roomboter in a container, like Lurpak smeerbaar. Then it’s easier to spread on your toast.
Filet americain is actually quite good when you combine it with cheese and make a grilled cheese (tosti).
Hagelslag is also good with icecream or toppings for muffins ☺️
Try ‘poffertjes’!
The pink and blue sprinkles are called ‘Muisjes’. They are very different from sprinkles. You eat them on a beschuit with butter. You eat them when a baby is born. Watch out! They are very hard.
You should eat the filet American with extra salt and pepper on top, mayonnaise and a sliced boiled egg
14:40 Lol, becoming dutch already. Yes, we love to put hagelslag on our vla and on our icecream actually. Not the ice cream on a stick, but the small boxes.
If you like hutspot, try Zurenkool with Unox worst. Or bitterballen, or haring with union.
The blue and pink sprinkles we have when a baby is born are not the same as the chocolate sprinkles. They are called "muisjes" (little mice) and have a anice flavor.
Vanilla vla is good with fresh berries. You are torturing me again with my comfort foods from childhood. No not really. I am smiling all the way. Tammy you are the best ! You and I will try anything ! 💕🌷
Awww, thank you, Yvonne💕
dark brown bread with chunky peanut butter, covered with hagelslag.... it doesn't get any better ;-)
50% yoghurt, 50% vanilla vla and some strawberry syrup(called vla flip). It's a dutch dessert. Also Gehaktbal would be fun to try en been broodje kroket met mosterd :-p. Appelflap, I could go on forever haha
Hagelslag beats peanutbutter & jelly every day of the week. I'd go for the milk chocolate btw ;-)
If you want to be very dutch you fold the slice of bread with hagelslag or you put two slices on top of each other and cut it. I loved it that way. I don't it anymore 'cause it's just.. not healthy, but..oh my goodness I ate sooo much bread like that in my childhood and teenage years.