The herring is cleaned and gutted no head on it, how come you think that mate. Salted Herring(Is not not raw!! Cured and thus preserved without the need for heat) is tasty with or without gherkins and onion, just don't eat the tail that's left on so you can eat it easier, or it can be cut into pieces so you can fork it down, no tail no head no eyes cleaned and gutted. Sour herring brrrrrrrrr not for me, tho plenty like it ;) Strope/ Stroap Wah-fells is indeed the perfect pronunciation, you nailed it Charlie. Okay now try to say Breukelen (LOL) it became Brooklyn for a reason (LOL) so cute LMBFHAO Bitterballen and Kroketten come in all kinds of fillings, f.e. meat, cheese, saté, shrimp etc.
If you want to check out how to improve your Dutch pronunciation ""copy paste this on youtube"" : How To Pronounce Gouda, Amsterdam, Giethoorn, Keukenhof + More Cities & Towns In The Netherlands
@@tinabuitenom Really, and then that smell that comes out of the diner's mouth for hours, ugh... I really don't understand how anyone can get it down their throat, but, to each their own....
I have also worked in VIS myself. A herring has been cleaned well! Without head and eyes. Yes, I think I can still do it. I have worked in fishing and peeling onions from the age of 12 to 15. Everybody says! Fish stinks! Fresh fish doesn't smell! You might smell it. Greetings from Spakenburg, Netherlands. A small fishing village on the old Zuiderzee.
My dad often got a bucket of haring from a visboer next to his shop. It was always my job to clean them. I loved doing things for him but oh boy those slimy fish were a challenge 😂.
Hi, Dutchie here! Love how you commented that mashed potatoes would be good in bitterballen, because in uni me and my friend actually made bitterballen filled with stamppot! As part of a cooking project we organized a 'master cheff'-like event where we cooked new fusion food that would get judged by top chefs from around the city. It was so much fun and we actually won the first price with our stamppot bitterballen! (we made some other stuff tii but i kinda forgot, was more than 6 years ago 😅)
Kroketten & Bitterballen are exactly the same, except for the shape. There are different type's of kroketten though, as for the filling. - Rundvlees (beef) - Ragout (more like a white thick sauced meaty filling) - Goulash (just like we dutch people put on fries as well, a thick version of goulash soup perhaps?) and lately there are even more versions as for the filling, seen a lot of new type bitterballen fillings too. Even Bitterballs with Salted Chocolate filling XD
Hello Charlie. That wasn’t a true Stroopwafel. In 1999 my employer sent me to Amsterdam to help train and work with my companies technicians. I had fresh Stroopwafels in the Albertcuypmarkt. Watch fresh dough placed in the cooker, split and then coated in syrup and then handed to you and you hang on to it so it doesn’t burn your mouth is wonderfully marvellous, no factory made version is anything like, it's usually about 9 inch diameter usually. The waffles they bought were factory made, not fresh. Their frites we call chips, or you might call fries, are great. Double cooked, the second cooking in front of you, usually ready salted and more often comes with mayo, ketchup or a curried sauce if you wish. Regularly stopped at a good one on the way home after a drink. Can’t stand fish, but colleagues told me the harring’s were really good and yes the Dutch way is head back, mouth open and lower it in with raw onion and gherkins/pickles. Usually comes on a paper plate with a little wooden cocktail stick with a Dutch flag. The street vending machines were marvellous, very convenient and extremely hot, scalding hot. Great cheese croquets and olliebollen, hot meaty goo in a fried golden breaded coating. Dutch pancakes are nothing like the US variety, one type is more like a crepe and the filling could be sweet or savoury. The second type is called the poffertjes, mini pancakes. About golf ball size and with molten butter powdered sugar and a choice of chocolate, lemon & cream. Again buy them from a stall and watch the fascinating way they cook. When my brother and sister in law came to visit we would always go to the Albertcuypmarkt. There was a great stall there selling every spice you could wish for, the Dutch were colonisers of the East Indies. Edam and Gouda are lovely places to visit, get the cheese there.
(takes bite out of cheese wedge) all dutchies: wait wut?!? We have soo many cheese types, it will boggle your mind. Factors are: how long has it been aged. 4 weeks is young cheese, then it goes all the way up to old cheese that ripes for years (like: 6) in storage. The longer its stored, the more pungent the taste is. And the more expensive it is (because of the storage). Another factor is how fat a cheese is: 10+, 20+, 30+, 40+,45+, 48+, 50+, 60+ percent of fat. Then there are core ingredients that can be added, from cumin to sambal etc. And there are differences in taste from city to city: the type of cows, the type of soil, the type of grass they eat, how its produced, it all contributes to a specific tasting cheese. Gouda and Edam for example. Just saying a cheese is 'gouda' only determines where its coming from: gouda. It still can be any fat percentage or age or special ingredient added. Then there are the French cheeses (camembert, brie, etc). Its not hard to find a cheese shop that has like 200+ different cheeses. And they all taste different. Quality is also a factor btw, cheap mass produced grocery store cheese can be rather sh*tty (but good enough for day to day bread usage), while expensive cheese shop/market cheese will be verrrrrrry tasty, but more a 'once in a while' thing.
Great reaction video, Charlie. Love the pronunciation. You rock, my friend! Best wishes from the Netherlands. By the way, if some comments may seem critical, just keep in mind its probably just due to Dutch directness. ;)
Pannenkoekenhuis is one word, but you can split it into 3 words, what make it easier to see how to pronounce it: Pannen (= pans), koeken (= cookies), huis (= house). In this case the emphasis is on the first syllable. Koek is pronounced like cook, so koeken is just "en" after it. "huis" is a bit difficult, as the ui sound doesn't exist in English. If you learned a bit of French you may know the word feuille, which has that sound in it (just drop the f ofcourse and the "je" sound at the end). Hope you've found this helpful. Kaasboertje translates to "little cheese farmer" .... the "tje" extension is the "little"-part. A farmer is a boer. And when you eat a salty herring (zoute haring) there isn't a head on it. They should be cleaned (no organs, no head and no bones (except a small part in the tail). You take hold of it at the tail, hold it over your head and let it lower into your mouth. You can choose to lay it in the chopped unions just before you take a bite, so some of that may stick to it. It took me years to learn to love it (and I'm Dutch), but I do now.
Following you for quite a while. You look good bro, you seem to have a new energie in your eyes, good to see. Great react, when you come to NL, you will fit right in :)
Hi Charlie, your pronunciation of a lot of words is pretty good. Just remember our oe is like your oo . So "koek" would be "kook" . And I believe our "ui" is something for a very far advanced level. I can't think of an English version of that. Keep on rehearsing you're doing good 👍🏼 And we don't correct every foreigner that visits on their pronunciation. Especially not in Amsterdam! We only correct those who say they want to learn. Who doesn't want to and doesn't listen, we let them be... so the fact that we tell you how it's pronounced is because we still believe that you can do it 🤗 Greetings from the Netherlands 🇳🇱
- never saw that stroopwafel here in NL.... - herring (haring) sold at the stand the head is taken of, so the fish is filleted fully... only the tail remains which you do not eat ;)
Charlie herring hasn't got a face!!! 😂😂😂 it's beautiful cleaned and laid in salt so then a process starts in wich the fish becomes nice and tender. Beautiful. Mmmm
When you are looking for Dutch cheese in your area you should take ths in consideration: Guoda Cheese is not a protected name. Any Cheese can call itself Guoda if they so wish regardless where it is made. Howeever "Gouda - Holland" IS a protected name and can only be given to Cheese made in theNetherlands. Contary to what many people seem to think, Beemster IS a Gouda or "Goudse Kaas". Gouda doesn't mean it is made in Gouda. A "Goudse Kaas" just means it is a hard cheese made of cowmilk. Names like Beemster, Zaanlander or Maaskanter only denote the area of production. The Dutch cowmilk cheese is called Gouda because Gouda was for a long time the only cheesemarket that was allowed to sell cheese.in North and South Holland. So... if you want to make sure you have an authentic Dutch Gouda Cheese, look for the "Gouda - Holland" labeling.
There normally is a stand on the Albert Cuyp market that just sells stroopwafels. They make them in the stand. They bought some stroopwafels that were made way up in advance, probably just to trigger tourists.
The cheese gets stronger and saltier when it gets older. You were right about not eating the wax haha, its like plastic. You went to Holland MI, but did you know about Pella Iowa? Cool videos dude👍🏻
Also about the herring: it can be found in Sweden too, served in many different ways. On the bone, boned, filleted, whole or in pieces. In Swedish we call it ”matjessill” (Dutch: maatjesharing) and it is traditional summer food here in Sweden. The special flavor comes from the seasoning, which includes powdered sandalwood (sic!) and cinnamon. We usually eat it with boiled small potatoes (the very first harvested early in summer), chopped red onion / chives and sour cream - delicious 😋😋😋
Oh the buns of the herring are actualy not getting moist , the best you can compare it with if you got the juice of a hamburger or its sauce in the bread . and its just around the layer on the inside . The bitterball contains a thicker type of ragout . and its quite high quality as it is served in restaurants as apetizer or start of cristmass meals etc . Making them is quite easy , if you do it from scratch it takes longer . but its worth it . There should be some videos on how to make these snacks. The poffertjes do not contain a filling they just come standard with real butter and powdered suggar . Realy easy to make but one must have a pan with dimples . The mark up on these thngs is redicioulous . Serving for 5 persons. 150 g patent flour 150 g buckwheat flour 2 tsp baking powder or 7 grams dry yeast 1 pinch of salt 450 ml milk 2 eggs 25 g butter or dash of olive oil Optional: sweet poffertjes 1 tbsp sugar METHOD OF PREPARATION Step 1: Make a smooth batter from all ingredients: first mix patent flour, buckwheat flour, sugar, salt and baking powder thoroughly. Step 2: Add the eggs and part of the milk and beat until smooth. Add the remainder of milk. Add the melted butter or oil. Do you use baking powder? Then you can bake the poffertjes immediately. Do you use (traditional) dry yeast? Let the poffertjes batter rise for an hour. Stir it again after rising. Step 3: Place the batter in a plastic squeeze bottle or sauce bottle: it is very easy to dose from a bottle. (You can also use a spoon, but that is a bit more difficult.) Step 4: Place the poffertjes pan on medium heat. Put some batter in all the holes. Turn the poffertjes over after a minute or two when the top has set. Use a fork for this. Or - if you have a pan with a non-stick coating - two skewers. Please note: the tastiest poffertjes are just undercooked on the inside. Step 5: Serve with powdered sugar and a large knob of butter. Dutch pancakes insane markup as they are made for less than 20-50 cents a piece and sold for 11 -12 euros depending on what kind of condiments are used . for just 1 . Below plane dutch pancake Pancakes (basic recipe) 10 pancakes 30 min INGREDIENTS 250 g flour (or pancake flour) 2 eggs 500 ml milk butter for baking Totaling 27 cents per pancake . PREPARE Place the flour and a pinch of salt in a sieve over a large bowl and tap the sieve until all the flour has fallen through. Tap each egg briefly on the edge of the bowl, hold with 2 hands and then break open above the bowl. The easiest way to fish out pieces of eggshell is with a large piece of eggshell. Add the milk. Beat it well with a mixer until all lumps are removed. The pancake batter should be liquid. Add an extra dash of milk if necessary. You can get extra airy batter in the blender or with a hand blender. Take a frying pan with a non-stick coating and let it get hot on the stove. Melt a knob of butter in it. Using a soup ladle, pour some batter into the center of the pan and then quickly swirl the pan until the entire bottom is covered with batter. Fry over low heat until the top of the pancake is dry and the bottom is light brown. Turn the pancake over with a spatula and cook the other side. Continue baking like this until all the batter is used up. EXTRA NEEDED Mixer, blender or immersion blender
The haring DOES NOT still have the face when eaten. only the tail is still there which you don't eat but use it to hold the fish. Also, that stroopwafel ice cream is just blasphemy...
Poffertjes aren’t filled; they should be fluffy. You eat them with butter and powdered sugar; all the rest is tourist stuff. They should have bought freshly baked stroopwafels on the market, they’re so much better. The packaged ones are ok too (let them warm up on your cup of tea of coffee), but nothing beats the fresh ones … Herring (haring in Dutch) doesn’t have a face or head when you buy it, it is cleaned at sea, head and guts are removed immediately and then it’s preserved in either salt or vinegar. Also the “broodje haring” I’ve never seen it outside of Amsterdam (also a tourist thing maybe?). We just eat them by the tail. And what’s wrong with eating raw fish when it’s fresh? A lot of people love sushi, which is also raw fish. I love sushi too, but to me a new herring (at the start of the season it’s called “new”) is the best. It is so creamy and fishy. I love mine only with onions although I sometimes do takes pickles with it later in the season … And we also eat raw beef, carpaccio is a delightful dish made of raw beef and if a steak is served bleu froid, bleu chaud, saingant or rosé instead of medium or well done (bien cuit) then you’re also eating raw meat. Kroketten are surely not supposed to resemble pea soup; there are a number of variaties: beef, lamb, veal, fish, shrimp, vegitarian and vegan and they’re all delicious, if you get good quality though. The bitterballen are more of a one or two bite version of a kroket enjoyed during a borrel, and be warned: the filling of both can be very, very hot! Cheese? In The Netherlands there are more than 750 brands of cheese available. I don’t buy Gouda cheese anymore, too little taste. Instead I go to a local farm to buy cheese, from young to very old cheese and it tastes so much better than the stores or supermarket cheeses. And yes, you do cut off the edges 😂 Thank you for your video, I really enjoyed it!
On the rawness of haring. There is a process invented in the 1400's which is called haringkaken, which apparently is called gibbing in English. This involves removing all of the intestines, the head and most of the spine, keeping two or three vertebrae near the tail and the pancreas and then putting them on salt for the trip home. this happens right after they are caught. So this waythe perishables are removed and they are furthermore cured in salt.
Haring doesn't have heads only a tail to hold it on when you eat it by the tail if you have it cut in pieces the tail is disposed of too. Also Gouda cheese is not a brand, it is any cheese that is made by characteristics as described in the Codex Alimentarius. So your Beemster cheese was produced like that. If it is marked Gouda Holland on the cheese, then you know the cheese actually was produced in the Netherlands. If there is only Gouda on it, it came from anywhere in the world, but the Netherlands.
as far as i know, we don't have ice cream sandwiches with stroopwafels as the bun... what we do have, is stroopwafel ice cream ! where the icecream itself tastes like the waffle, and has swirls of caramel and small bits of waffles. Beemster is just a brand named after the location/area they're in. the type of cheese they make is of the Gouda variety, i.e. same procedure, tasteprofile, fat content, aging, size, etc. as the cheeses that were sold (not produced!) in Gouda. kroketten and bitterballen are actually the same thing, with bitterballen having a different ratio to crispy outside and filling due to its shape ;) basically there are 2 different types: the butchers variety, which has a much more (stringy) meat ragout, while the bakers variety has a more creamy ragout with smaller meat pieces inside.
Yes! The cheese is amazing! Especially old cheese. With all the salt crystals. The rind the guy bit is actually plastic. Haha it must have been very chewy.
@@dennisvanslingerland2258 all dutch cheese takes a picklebath in very salty water and picks up salt (NaCl) that way. The older a cheese gets, the drier it gets and by loosing water, the NaCl concentration goes up. Also, cheese ferments. And ofc milk is packed with proteines bc calfs need to grow. The fermentation process breaks up proteines and forms salt crystals (other salts than NaCl) these crystals will have a strong umami flavour. But also salty bc of the higher NaCl concentration. That’s how i understand it. But i’m not a cheese expert.
Herring. Is. Not. Raw. It’s fermented. And yes, roots way it’s the best way to consume it. She consumes it on a broodje, on a white boterham is also good. With butter on though.
I don't know where you got the idea that herring is the whole fish... it's cleaned (so bones are removed) and the head is definitely removed. The only thing they leave is the tail so you have something to hold on to while eating. It's popular here in Belgium too but I'm not much of a fan of it. I prefer "rollmops", which is pickeled herring in a jar with onion... with a little mayo, mmm! And no, there's nothing in Poffertjes, it's just tiny puffed up pancakes. Oh, and mashed potatoes in breading is already a thing here, but with only mashed potatoes, not bacon or anything in it. It's called "aardappelkroketten" (potato croquettes). In Belgium it's super populair. I've seen other videos with supposedly authentic Dutch or Belgian restaurants in America, and most stuff has little to do with Dutch or Belgian food. It's always a very Americanised version of it. UA-camr IWrocker did a video going to a "Belgian" restaurant in his area and almost nothing on the menu was something you would find here in Belgium.
Charlie you gotta start out with pickled herring, not raw. The texture is soft meat like and of course sour since it is in pickling juice. Completely cleaned no head and no tail and some white picked onions in there too. Rolmops are rolled up herring in sour picking. "Rauwe haring" comes without the head and most of it's spine; cleaning it is called "kaaken" where kaak means jaw. They are not raw! By law they must be brined at sea and put in a little wooden bucket called "vaatje" so small vat. Specifically actual real raw herring is called Green Herring and not available for purchase because it has bacteria that can kill a human. So not raw just pickled. Fresh cut onions and sweet and sour pickle is just like a salsa. If it is eaten on a bun, usually with butter and it tastes different maybe leave that for the experts. Like @gerbentvandeveen says is that fresh fish doesn't smell. Do you eat sashimi of salmon? Same texture.
You can have salt-pickled herring and sour-pickled herring. It is raw but pickled like a salad. It tastes better without a sandwich and with unions. The herring is actually very soft, because it is pickled. The sour-pickled herring is nice with pickles. The fish is usually very well cleaned and without a head.
The herrinngs are only be caught fom May to July/August (when they contain the most fat (up to 20 percent!) and they do not yet contain "hom" (sperm) and "kuit (eggs). These herrings are not fresh as often said; as soon as they are caught the head is disposed off and the guts are taken out except for the pancreas, then salted. The enzymes from the pancreas "ripen the fish" and give them that special taste and the salt afterwards conserves the herring and slows down the riping process. After that the fish must be frozen for food safety reasons. The tail is preserved to act as a handle to eat it by. You always should eat herring with onions and pickles, otherwise the taste may be a little overwelming. Herring is generally eaten hanging from the tail direct into the mouth, except in Amsterdam where they are served cut in pieces (a little more posh?) with a small pick with sometimes the Dutch flag.
You're completely wrong about the herring. There is no face at all. And it's definitely NOT the whole fish! It is basically just the fillets. The head is cut off, the skin is scraped off and all of the intestines are removed. What's left is a pair of fillets that are both still attached to the fish's tail which is used to, as you mentioned, hold the herring while eating it (if it is not on a bread roll). If it's served on a bread roll like in the video, then also the tail is removed. The common story that it is raw is also not entirely true, as the fish is salted and fermented. It is really ready to eat. Oh, and it should not be wet and soggy. That is actually a bad sign. Good herring should still have a firm and fleshy structure. And then one other thing: a boterham is a slice of bread, which is not the same as a bread roll.
Beemster kaas is from de Beemster. Gouda kaas is from Gouda. I think they put that sticker on for export purposes because Gouda is probably a better known cheese than Beemster is.
incorrect. Gouda is the type of cheese that is historically been traded in Gouda. Anyone can make a Gouda cheese, in fact most if not all Beemster kaas are in fact Gouda cheeses.
So funny, you're going mad about the pronunciation of 'Stroopwafel' but still say 'Herring' while we say 'Haring' I guess for you to learn the word it should be Hah!Ring... 😊
Bitterballen and kroketten are usually made from beef meat in a very thick meat sauce. But within the Netherlands there are all kinds of flavors available as well. There are kroketten made with goulash or chicken or vegetables or potatoes or cheese. They can be vegan as well.
Pronounce it as hah-ring. Without head ,without guts, it's a filet, only the tail is still on it like a shrimp. Taste wise think of salmon. It's just fish.
😂😂😂 you almost got me pissed my pants. Haring doesn't come with its head, its cleaned before you eat it. 😂Wouldn't it be awesome if we could send some cheese, we really have so many different flavours. And each brand taste different. ❤😘🇳🇱 Btw online there are lots of recipes for bitterballen and kroketten.
They take off the head and take out the guts of the herring, it's not the whole fish. And this is a "broodje" a boterham is a sandwich from sliced bread
You talked about a new camera, a DJI. I have one (a older model) and I can tell you: super thing. Quality is very good, I can control with my phone. Don't need cables to the phone (I tried, but was not neccessary). They are not cheap (I got mine as an 'inheritance from a family member whom past away') but the newer models look great to me!
On eating the cheese, It is even worse than you think. The most outer is usually just plastic. The rind just below that can actually be eaten and for some people that is the most interesting part of the cheese.
thanks for anther video but the "haring" we eat is "kaakt" that means there intestines most of the spine and head are removed. U eat the body until the tale and if u really like it u suck off the tale. pls try it if u get the chance. And at 4:30 what do u mean by "corcensawle" is "Pannenkoekenhuis" "The Carousel" as in for children but they removed the horses and made it a restaurant. And at 04:40 u are right there is nothing in them just a special bather and the way of baking/cooking them. And the "poffertjes" they eat are extravagant normally when we eat "poffertjes" we eat them worm stacked on a pile and then first butter so it can melt ant then pouderd sugar really worth trying. And at 12:50 if that is what she got, she really got a straight face. it is not like a "booterham" bacause it are not 2 slices of bread. if she had taken a staid bun with butter haring and union she would have had a better experience. So sorry to see at 14:40 that that was your experience with "bitterballen" and or "krokketten" . And u talk about the difference between "gouda" and "Beemster" cheese if u have a product that needs ripening the place and circumstances make a big difference that is where the difference in tast comes from. U are totally right tho in that there is no way to make u taste what "The Netherlands " is and how it tastes for u in The U.S. . And to finally shout myself up pls watch a dutch food channel and maybe get it watch it with subtitle, Because u really get the wrong idea. Thank u for these videos and love to see some Americans are still interested. greetings from The Netherlands.
The first "pancakes" are no pancakes but poffertjes, tiny pancakes served with butter & powdered sugar. Poffertjes are puffed up tiny tiny pancakes. A real pancake is at least 30 cm in diameter.. the served haring is not a complete fish... that would be gross, it's without head, gut, bones finns and scales. It is only the fish flesh with the tale attached that tale you do not eat, you toss that.. bitterballen is a meat ragout, rolled in batter (breadcrumbs) and fried.
Don't get your "haring" at the supermarket! And sometimes on a fishshop you get haring, it is still terrible. Unfortunatelly like at the Fishguy in my village.
You got very excited about Beemster and Old Amsterdam, but here they are known to be just ok, but not really that great cheeses. It’s what you get in a supermarket. On a market stall dedicated to cheeses you have much better selection.
I think the dude said he didn;t want another stroopwafel but had to for better tasting because he needed an excuse to get another one cuz they're so good. We will only correct you if you want us too, we can speak English so when people pronounce Dutch words the wrong way we understand that Dutch is hard and they don't speak it. If you want to learn and be corrected, you should say so.
It's really not the whole herring. Everything, what's before, after cleaning. I come from the family myself. From the company "Fish partners". The main sponsor of "IJsselmeervogels". And my brother-in-law has a fish specialty shop in Spakenburg. "the Old Port".
A poffertje has nothing inside and all that extra is also not typical dutch but americanized.The should be served with powders sugar and butter if you want traditional.
if you in the futher can afford a holiday in the Netherlands. Then dont go to Amsterdam ,Rotterdam , or the Hague. but directly to the city of Groningen, and the province of Groningen. You can walk tere on the mud flats and to the Unesco world heritage site of Lauwersoog, you can take a ferry from Lauwersoog harbor to the island of Schiermonnikoog. but it'snot just about food. there is more to life than just food. so youtube itsCharlieVest if you can afford to come to the Netherlands in the future then come to Groningen where i Live.
Fun fact, next to Pittsburgh ( Pensylvania), there is a little town called Charleroi founded by Belgian migrants from the city with the same name in Belgium...;
Nah bro! you got to come visit and try, its the best, the head and spine is out, its just the fishmeat from the side and skin, its delicious when fresh. You should see the danish version of surstromming xd.
OMG I need to try out an ice cream stroopwafel now. Never seen those in Dutch stores over here, but I want em. Our herring no longer has heads on them, but they do still have their tails. I don't think I'd handle it well either if I had to eat their heads. Now, our mackerel and eel sometimes do still have heads attached when we buy them to eat them. So there's that. I love how offended you get when they mispronounce things. I don't know why, it makes me giggle. I don't think anyone did correct them, especially not in Amsterdam. They get so many tourists around there, they've probably learned every possible pronunciation of a Dutch word there is by now. The most important thing is that you try. If you try and get somewhere close to the word you're getting praise for it, usually. The fact that we tell you how to pronounce things is because you want to learn. You can't learn if you're under the belief that you're saying things correctly while you're actually not. Also, there's nothing inside poffertjes, or mini pancakes, idk what that dude was talking about there. Then again, he has weird reactions to everything he tried, so... whatever really haha. Don't try vegan bitterballen for your first taste test. If you're gonna try authentic Dutch food, eat it the way it's intended. Bitterballen have meat.
You should look up "panharing" or "braadharing". It looks really gross, but is really yummy (well to me anyway). It is baked herring in sour with onions and carrot pieces. Sounds terrible (even to me), but I love it!
BOTERHAM is a slice of bread of a sandwhich of slices. If it is a bun,you say Broodje . And no you don´t eat the face of the herring. Just the tail stays on tp hold it by of you buy a whole one. and it never has the bones and intestines. I ony like pickled herring and pickled fried one. Npt the fresh one.
You still say Stroopwafel a bit wrong . Wafel is not pronounced as "waffel", but more like "waaafel". And Sandwich = boterham , Bun = broodje . And you are the best Netherlands promotor ever!
Haring aka herring is cleaned before consumed here, meaning no head, guts or bones...the only thing that can be left is the tail so u can grab it to eat it ( unless u eat it cut up or in a bun, then they remove the tail ). No herring for me tho, i tried it several times in my life and it's a BIG no for me, those buggers are nasty!
😂😂😂the wax of the cheese is on hiks teethes😂😂😂. He Charlie you don't belong in the states. You really have to come over here. Take a little swim to the other side of the water searche for a house in Rotterdam. Hahahaha. We really enjoy every video of you, but this one we really lough the balls out oure pants😂😂😂😂😂😂
Yeppers, boterham is made of slices of bread with something in between. It is either made by putting something between two slices and then cutting them in half or ocuuting one slice in half and putting something between the halves. It is not unusual to put butter or margerine on the slaces befor putting any filling in between, slice of cheese or meat or something sweet, ,or what the ducth call a salad which may not be what you imagine seeing the word. Or one other typical dutch thing, our implementation of peanutbutter which we call peanutcheese which has no sweeteners in it adn we don't add jelly. Some people do add a pepper condiment called sambal. Also we cannot call a thing butter unless it is made from milk fat so no peanut butter here. The herring was in a soft crust bun sliced open from the top; what we call broodje . Broodje kroket is also a thing :)
He Charley,, your doing very good on the Dutch pronunciation. 👍👍 one tip: all T's in dutch are always pronounced hard, like Tea or T-bone. English speakers tend to soften a T when it's not at the start of a word. So it's biTTerballen in stead of bidderballen.
The herring is cleaned and gutted no head on it, how come you think that mate. Salted Herring(Is not not raw!! Cured and thus preserved without the need for heat) is tasty with or without gherkins and onion, just don't eat the tail that's left on so you can eat it easier, or it can be cut into pieces so you can fork it down, no tail no head no eyes cleaned and gutted. Sour herring brrrrrrrrr not for me, tho plenty like it ;)
Strope/ Stroap Wah-fells is indeed the perfect pronunciation, you nailed it Charlie.
Okay now try to say Breukelen (LOL) it became Brooklyn for a reason (LOL) so cute LMBFHAO
Bitterballen and Kroketten come in all kinds of fillings, f.e. meat, cheese, saté, shrimp etc.
If you want to check out how to improve your Dutch pronunciation ""copy paste this on youtube"" :
How To Pronounce Gouda, Amsterdam, Giethoorn, Keukenhof + More Cities & Towns In The Netherlands
Herring🤤
hahaha the herring doesn't have a head with eyes to eat, it's nasty enough without it, brrrrr
I Agree i dont like raw haring ..brrr . but i like braadharing and rolmops..
Mee eens haring is te goor voor woorden zowel rauw als gebakken maar dat is mijn mening
Yuk i dont eat haring either
@@tinabuitenom Really, and then that smell that comes out of the diner's mouth for hours, ugh... I really don't understand how anyone can get it down their throat, but, to each their own....
I can only handle zure haring aka rolmops. Initially thought let's send some but its needs to be chilled all the way. 🤔
I have also worked in VIS myself. A herring has been cleaned well! Without head and eyes. Yes, I think I can still do it. I have worked in fishing and peeling onions from the age of 12 to 15. Everybody says! Fish stinks! Fresh fish doesn't smell! You might smell it. Greetings from Spakenburg, Netherlands. A small fishing village on the old Zuiderzee.
Hoe vaak ik wel niet bij v/d Graaf in Baarn of op de markt een harinkje heb gehaald. Of heb moeten voetballen tegen zowel Roden als Blauwen.
My dad often got a bucket of haring from a visboer next to his shop. It was always my job to clean them. I loved doing things for him but oh boy those slimy fish were a challenge 😂.
Hope u still have a job and keep on promoting our fishing thanks and keep Dutch fishing alive
A bun with herring is called 'broodje haring'. And a stroopwafel in English is syrup waffel, or caramel waffel.
Oh and aardappelkroketjes (potato) is also a thing here in the netherlands
21:50 I don't know why but i just laughed so hard about that! That dude really just ate the fricking crust! AHAHAHA!
Hi, Dutchie here! Love how you commented that mashed potatoes would be good in bitterballen, because in uni me and my friend actually made bitterballen filled with stamppot! As part of a cooking project we organized a 'master cheff'-like event where we cooked new fusion food that would get judged by top chefs from around the city. It was so much fun and we actually won the first price with our stamppot bitterballen! (we made some other stuff tii but i kinda forgot, was more than 6 years ago 😅)
Kroketten & Bitterballen are exactly the same, except for the shape.
There are different type's of kroketten though, as for the filling.
- Rundvlees (beef)
- Ragout (more like a white thick sauced meaty filling)
- Goulash (just like we dutch people put on fries as well, a thick version of goulash soup perhaps?)
and lately there are even more versions as for the filling, seen a lot of new type bitterballen fillings too. Even Bitterballs with Salted Chocolate filling XD
Hello Charlie. That wasn’t a true Stroopwafel. In 1999 my employer sent me to Amsterdam to help train and work with my companies technicians. I had fresh Stroopwafels in the Albertcuypmarkt. Watch fresh dough placed in the cooker, split and then coated in syrup and then handed to you and you hang on to it so it doesn’t burn your mouth is wonderfully marvellous, no factory made version is anything like, it's usually about 9 inch diameter usually. The waffles they bought were factory made, not fresh.
Their frites we call chips, or you might call fries, are great. Double cooked, the second cooking in front of you, usually ready salted and more often comes with mayo, ketchup or a curried sauce if you wish. Regularly stopped at a good one on the way home after a drink.
Can’t stand fish, but colleagues told me the harring’s were really good and yes the Dutch way is head back, mouth open and lower it in with raw onion and gherkins/pickles. Usually comes on a paper plate with a little wooden cocktail stick with a Dutch flag.
The street vending machines were marvellous, very convenient and extremely hot, scalding hot. Great cheese croquets and olliebollen, hot meaty goo in a fried golden breaded coating.
Dutch pancakes are nothing like the US variety, one type is more like a crepe and the filling could be sweet or savoury. The second type is called the poffertjes, mini pancakes. About golf ball size and with molten butter powdered sugar and a choice of chocolate, lemon & cream. Again buy them from a stall and watch the fascinating way they cook.
When my brother and sister in law came to visit we would always go to the Albertcuypmarkt. There was a great stall there selling every spice you could wish for, the Dutch were colonisers of the East Indies.
Edam and Gouda are lovely places to visit, get the cheese there.
(takes bite out of cheese wedge) all dutchies: wait wut?!? We have soo many cheese types, it will boggle your mind. Factors are: how long has it been aged. 4 weeks is young cheese, then it goes all the way up to old cheese that ripes for years (like: 6) in storage. The longer its stored, the more pungent the taste is. And the more expensive it is (because of the storage). Another factor is how fat a cheese is: 10+, 20+, 30+, 40+,45+, 48+, 50+, 60+ percent of fat. Then there are core ingredients that can be added, from cumin to sambal etc. And there are differences in taste from city to city: the type of cows, the type of soil, the type of grass they eat, how its produced, it all contributes to a specific tasting cheese. Gouda and Edam for example. Just saying a cheese is 'gouda' only determines where its coming from: gouda. It still can be any fat percentage or age or special ingredient added. Then there are the French cheeses (camembert, brie, etc). Its not hard to find a cheese shop that has like 200+ different cheeses. And they all taste different. Quality is also a factor btw, cheap mass produced grocery store cheese can be rather sh*tty (but good enough for day to day bread usage), while expensive cheese shop/market cheese will be verrrrrrry tasty, but more a 'once in a while' thing.
Great reaction video, Charlie. Love the pronunciation. You rock, my friend! Best wishes from the Netherlands.
By the way, if some comments may seem critical, just keep in mind its probably just due to Dutch directness. ;)
No head on the herring. And no bones.😂
Pannenkoekenhuis is one word, but you can split it into 3 words, what make it easier to see how to pronounce it:
Pannen (= pans), koeken (= cookies), huis (= house). In this case the emphasis is on the first syllable.
Koek is pronounced like cook, so koeken is just "en" after it. "huis" is a bit difficult, as the ui sound doesn't exist in English. If you learned a bit of French you may know the word feuille, which has that sound in it (just drop the f ofcourse and the "je" sound at the end). Hope you've found this helpful.
Kaasboertje translates to "little cheese farmer" .... the "tje" extension is the "little"-part. A farmer is a boer.
And when you eat a salty herring (zoute haring) there isn't a head on it. They should be cleaned (no organs, no head and no bones (except a small part in the tail). You take hold of it at the tail, hold it over your head and let it lower into your mouth. You can choose to lay it in the chopped unions just before you take a bite, so some of that may stick to it.
It took me years to learn to love it (and I'm Dutch), but I do now.
Following you for quite a while. You look good bro, you seem to have a new energie in your eyes, good to see. Great react, when you come to NL, you will fit right in :)
Hi Charlie, your pronunciation of a lot of words is pretty good. Just remember our oe is like your oo . So "koek" would be "kook" . And I believe our "ui" is something for a very far advanced level. I can't think of an English version of that.
Keep on rehearsing you're doing good 👍🏼
And we don't correct every foreigner that visits on their pronunciation. Especially not in Amsterdam! We only correct those who say they want to learn. Who doesn't want to and doesn't listen, we let them be...
so the fact that we tell you how it's pronounced is because we still believe that you can do it 🤗
Greetings from the Netherlands 🇳🇱
A bun is called 'broodje'.. slice of bread is 'boterham'
The haring has no head when eating it😅😂😂😂
- never saw that stroopwafel here in NL.... - herring (haring) sold at the stand the head is taken of, so the fish is filleted fully... only the tail remains which you do not eat ;)
Charlie herring hasn't got a face!!! 😂😂😂 it's beautiful cleaned and laid in salt so then a process starts in wich the fish becomes nice and tender. Beautiful. Mmmm
When you are looking for Dutch cheese in your area you should take ths in consideration: Guoda Cheese is not a protected name. Any Cheese can call itself Guoda if they so wish regardless where it is made. Howeever "Gouda - Holland" IS a protected name and can only be given to Cheese made in theNetherlands. Contary to what many people seem to think, Beemster IS a Gouda or "Goudse Kaas". Gouda doesn't mean it is made in Gouda. A "Goudse Kaas" just means it is a hard cheese made of cowmilk. Names like Beemster, Zaanlander or Maaskanter only denote the area of production. The Dutch cowmilk cheese is called Gouda because Gouda was for a long time the only cheesemarket that was allowed to sell cheese.in North and South Holland. So... if you want to make sure you have an authentic Dutch Gouda Cheese, look for the "Gouda - Holland" labeling.
There normally is a stand on the Albert Cuyp market that just sells stroopwafels. They make them in the stand. They bought some stroopwafels that were made way up in advance, probably just to trigger tourists.
The cheese gets stronger and saltier when it gets older. You were right about not eating the wax haha, its like plastic.
You went to Holland MI, but did you know about Pella Iowa? Cool videos dude👍🏻
Hi everyone, I am a chef from the Netherlands. And I was wondering why people are so scared of the haring….it’s the same as sushi or shasimi. I mean…
small correction: Salmon and tuna used for sushi or shashimi is always raw, while herring is never raw as it is cured / soused in brine.
That Stroep guy lol eating cheese with the outside, its not even bio compostable lol😂
Also about the herring: it can be found in Sweden too, served in many different ways. On the bone, boned, filleted, whole or in pieces. In Swedish we call it ”matjessill” (Dutch: maatjesharing) and it is traditional summer food here in Sweden. The special flavor comes from the seasoning, which includes powdered sandalwood (sic!) and cinnamon.
We usually eat it with boiled small potatoes (the very first harvested early in summer), chopped red onion / chives and sour cream - delicious 😋😋😋
Your herring with unions and so on sounds delicious.
Oh the buns of the herring are actualy not getting moist , the best you can compare it with if you got the juice of a hamburger or its sauce in the bread . and its just around the layer on the inside . The bitterball contains a thicker type of ragout . and its quite high quality as it is served in restaurants as apetizer or start of cristmass meals etc .
Making them is quite easy , if you do it from scratch it takes longer . but its worth it . There should be some videos on how to make these snacks.
The poffertjes do not contain a filling they just come standard with real butter and powdered suggar . Realy easy to make but one must have a pan with dimples . The mark up on these thngs is redicioulous .
Serving for 5 persons.
150 g patent flour
150 g buckwheat flour
2 tsp baking powder or 7 grams dry yeast
1 pinch of salt
450 ml milk
2 eggs
25 g butter or dash of olive oil
Optional: sweet poffertjes
1 tbsp sugar
METHOD OF PREPARATION
Step 1:
Make a smooth batter from all ingredients: first mix patent flour, buckwheat flour, sugar, salt and baking powder thoroughly.
Step 2:
Add the eggs and part of the milk and beat until smooth. Add the remainder of milk. Add the melted butter or oil.
Do you use baking powder? Then you can bake the poffertjes immediately. Do you use (traditional) dry yeast? Let the poffertjes batter rise for an hour. Stir it again after rising.
Step 3:
Place the batter in a plastic squeeze bottle or sauce bottle: it is very easy to dose from a bottle. (You can also use a spoon, but that is a bit more difficult.)
Step 4:
Place the poffertjes pan on medium heat. Put some batter in all the holes. Turn the poffertjes over after a minute or two when the top has set. Use a fork for this. Or - if you have a pan with a non-stick coating - two skewers. Please note: the tastiest poffertjes are just undercooked on the inside.
Step 5:
Serve with powdered sugar and a large knob of butter.
Dutch pancakes insane markup as they are made for less than 20-50 cents a piece and sold for 11 -12 euros depending on what kind of condiments are used . for just 1 .
Below plane dutch pancake
Pancakes (basic recipe)
10 pancakes 30 min
INGREDIENTS
250 g flour (or pancake flour)
2 eggs
500 ml milk
butter for baking
Totaling 27 cents per pancake .
PREPARE
Place the flour and a pinch of salt in a sieve over a large bowl and tap the sieve until all the flour has fallen through.
Tap each egg briefly on the edge of the bowl, hold with 2 hands and then break open above the bowl. The easiest way to fish out pieces of eggshell is with a large piece of eggshell.
Add the milk. Beat it well with a mixer until all lumps are removed. The pancake batter should be liquid. Add an extra dash of milk if necessary. You can get extra airy batter in the blender or with a hand blender.
Take a frying pan with a non-stick coating and let it get hot on the stove. Melt a knob of butter in it.
Using a soup ladle, pour some batter into the center of the pan and then quickly swirl the pan until the entire bottom is covered with batter. Fry over low heat until the top of the pancake is dry and the bottom is light brown. Turn the pancake over with a spatula and cook the other side. Continue baking like this until all the batter is used up.
EXTRA NEEDED
Mixer, blender or immersion blender
The haring DOES NOT still have the face when eaten. only the tail is still there which you don't eat but use it to hold the fish.
Also, that stroopwafel ice cream is just blasphemy...
We do not have stroopwafels with icecream in them. What we do have is afforable dental care ;-)
Poffertjes aren’t filled; they should be fluffy. You eat them with butter and powdered sugar; all the rest is tourist stuff.
They should have bought freshly baked stroopwafels on the market, they’re so much better. The packaged ones are ok too (let them warm up on your cup of tea of coffee), but nothing beats the fresh ones …
Herring (haring in Dutch) doesn’t have a face or head when you buy it, it is cleaned at sea, head and guts are removed immediately and then it’s preserved in either salt or vinegar. Also the “broodje haring” I’ve never seen it outside of Amsterdam (also a tourist thing maybe?). We just eat them by the tail. And what’s wrong with eating raw fish when it’s fresh? A lot of people love sushi, which is also raw fish. I love sushi too, but to me a new herring (at the start of the season it’s called “new”) is the best. It is so creamy and fishy. I love mine only with onions although I sometimes do takes pickles with it later in the season … And we also eat raw beef, carpaccio is a delightful dish made of raw beef and if a steak is served bleu froid, bleu chaud, saingant or rosé instead of medium or well done (bien cuit) then you’re also eating raw meat.
Kroketten are surely not supposed to resemble pea soup; there are a number of variaties: beef, lamb, veal, fish, shrimp, vegitarian and vegan and they’re all delicious, if you get good quality though. The bitterballen are more of a one or two bite version of a kroket enjoyed during a borrel, and be warned: the filling of both can be very, very hot!
Cheese? In The Netherlands there are more than 750 brands of cheese available. I don’t buy Gouda cheese anymore, too little taste. Instead I go to a local farm to buy cheese, from young to very old cheese and it tastes so much better than the stores or supermarket cheeses. And yes, you do cut off the edges 😂
Thank you for your video, I really enjoyed it!
On the rawness of haring. There is a process invented in the 1400's which is called haringkaken, which apparently is called gibbing in English. This involves removing all of the intestines, the head and most of the spine, keeping two or three vertebrae near the tail and the pancreas and then putting them on salt for the trip home. this happens right after they are caught. So this waythe perishables are removed and they are furthermore cured in salt.
Haring happen is really delicious... the fish doenst have a head anymore... you really should try it even once
Haring doesn't have heads only a tail to hold it on when you eat it by the tail if you have it cut in pieces the tail is disposed of too. Also Gouda cheese is not a brand, it is any cheese that is made by characteristics as described in the Codex Alimentarius. So your Beemster cheese was produced like that. If it is marked Gouda Holland on the cheese, then you know the cheese actually was produced in the Netherlands. If there is only Gouda on it, it came from anywhere in the world, but the Netherlands.
Haring doesn't have the head attached anymore hahaha,....so No eyes to look at Charlie.😉
as far as i know, we don't have ice cream sandwiches with stroopwafels as the bun... what we do have, is stroopwafel ice cream ! where the icecream itself tastes like the waffle, and has swirls of caramel and small bits of waffles. Beemster is just a brand named after the location/area they're in. the type of cheese they make is of the Gouda variety, i.e. same procedure, tasteprofile, fat content, aging, size, etc. as the cheeses that were sold (not produced!) in Gouda.
kroketten and bitterballen are actually the same thing, with bitterballen having a different ratio to crispy outside and filling due to its shape ;) basically there are 2 different types: the butchers variety, which has a much more (stringy) meat ragout, while the bakers variety has a more creamy ragout with smaller meat pieces inside.
Yes! The cheese is amazing! Especially old cheese. With all the salt crystals. The rind the guy bit is actually plastic. Haha it must have been very chewy.
Er zitten geen zout kristallen in oude kaas, dat zijn eiwitten!!!
@@dennisvanslingerland2258 all dutch cheese takes a picklebath in very salty water and picks up salt (NaCl) that way. The older a cheese gets, the drier it gets and by loosing water, the NaCl concentration goes up.
Also, cheese ferments. And ofc milk is packed with proteines bc calfs need to grow.
The fermentation process breaks up proteines and forms salt crystals (other salts than NaCl) these crystals will have a strong umami flavour. But also salty bc of the higher NaCl concentration.
That’s how i understand it. But i’m not a cheese expert.
@@dennisvanslingerland2258 Nooit geweten! Weer wat geleerd!
hahaha this dude taking a bite out of a block of cheese wax-rind and all killed me, what a goof
Herring. Is. Not. Raw.
It’s fermented.
And yes, roots way it’s the best way to consume it.
She consumes it on a broodje, on a white boterham is also good. With butter on though.
I don't know where you got the idea that herring is the whole fish... it's cleaned (so bones are removed) and the head is definitely removed. The only thing they leave is the tail so you have something to hold on to while eating. It's popular here in Belgium too but I'm not much of a fan of it. I prefer "rollmops", which is pickeled herring in a jar with onion... with a little mayo, mmm!
And no, there's nothing in Poffertjes, it's just tiny puffed up pancakes.
Oh, and mashed potatoes in breading is already a thing here, but with only mashed potatoes, not bacon or anything in it. It's called "aardappelkroketten" (potato croquettes). In Belgium it's super populair.
I've seen other videos with supposedly authentic Dutch or Belgian restaurants in America, and most stuff has little to do with Dutch or Belgian food. It's always a very Americanised version of it. UA-camr IWrocker did a video going to a "Belgian" restaurant in his area and almost nothing on the menu was something you would find here in Belgium.
Hahahahahhahahahahahaa, Not stroupwafels but stroopwafels, you make me laugh out loud.
We do NOT eat herring with its head on it.... Its cleaned properly and what is left is dutch sushi hold by the tail.
Charlie you gotta start out with pickled herring, not raw. The texture is soft meat like and of course sour since it is in pickling juice. Completely cleaned no head and no tail and some white picked onions in there too. Rolmops are rolled up herring in sour picking. "Rauwe haring" comes without the head and most of it's spine; cleaning it is called "kaaken" where kaak means jaw. They are not raw! By law they must be brined at sea and put in a little wooden bucket called "vaatje" so small vat. Specifically actual real raw herring is called Green Herring and not available for purchase because it has bacteria that can kill a human. So not raw just pickled.
Fresh cut onions and sweet and sour pickle is just like a salsa. If it is eaten on a bun, usually with butter and it tastes different maybe leave that for the experts.
Like @gerbentvandeveen says is that fresh fish doesn't smell. Do you eat sashimi of salmon? Same texture.
Loved the video. ❤Great comment Charlie. I'm glad you are regular posting
You can also buy the fish well cleaned, without the head.
Kaasboertje means little cheese farmer. Kaasboer is cheese farmer, but boer-tje makes it a little farmer
You can have salt-pickled herring and sour-pickled herring. It is raw but pickled like a salad. It tastes better without a sandwich and with unions. The herring is actually very soft, because it is pickled. The sour-pickled herring is nice with pickles. The fish is usually very well cleaned and without a head.
no herring dont have the head on it as you eat it and its not raw stroop waffel mc flurry is nice
well that not correct , the herring is raw . but its got no head.. so no eyeballs
Stroopwafel mcflurry👀
Hahaha there is no face at the fish anymore
The herrinngs are only be caught fom May to July/August (when they contain the most fat (up to 20 percent!) and they do not yet contain "hom" (sperm) and "kuit (eggs). These herrings are not fresh as often said; as soon as they are caught the head is disposed off and the guts are taken out except for the pancreas, then salted. The enzymes from the pancreas "ripen the fish" and give them that special taste and the salt afterwards conserves the herring and slows down the riping process. After that the fish must be frozen for food safety reasons. The tail is preserved to act as a handle to eat it by. You always should eat herring with onions and pickles, otherwise the taste may be a little overwelming.
Herring is generally eaten hanging from the tail direct into the mouth, except in Amsterdam where they are served cut in pieces (a little more posh?) with a small pick with sometimes the Dutch flag.
dont be afraid of the haring. its felt. no bones no bones.
I’m not doing haring. Thanks 😂🧡
Ps. I love how much you know about ‘us’. Hope You Will able to come over sometime 😊😊
You're completely wrong about the herring. There is no face at all. And it's definitely NOT the whole fish! It is basically just the fillets. The head is cut off, the skin is scraped off and all of the intestines are removed. What's left is a pair of fillets that are both still attached to the fish's tail which is used to, as you mentioned, hold the herring while eating it (if it is not on a bread roll). If it's served on a bread roll like in the video, then also the tail is removed. The common story that it is raw is also not entirely true, as the fish is salted and fermented. It is really ready to eat. Oh, and it should not be wet and soggy. That is actually a bad sign. Good herring should still have a firm and fleshy structure. And then one other thing: a boterham is a slice of bread, which is not the same as a bread roll.
Beemster kaas is from de Beemster. Gouda kaas is from Gouda.
I think they put that sticker on for export purposes because Gouda is probably a better known cheese than Beemster is.
incorrect. Gouda is the type of cheese that is historically been traded in Gouda. Anyone can make a Gouda cheese, in fact most if not all Beemster kaas are in fact Gouda cheeses.
It is not the whole fish, the head and bone have been removed and you do not eat the tail, and the herring is not raw, it has been fermented.
So funny, you're going mad about the pronunciation of 'Stroopwafel' but still say 'Herring' while we say 'Haring' I guess for you to learn the word it should be Hah!Ring... 😊
No the herring doesn't have a head 😂 but it does have the tailfin, but we don't eat that part
A boterham is a slice of bread and a bum is a broodje. So it's a broodje haring 😊
Bitterballen and kroketten are usually made from beef meat in a very thick meat sauce. But within the Netherlands there are all kinds of flavors available as well. There are kroketten made with goulash or chicken or vegetables or potatoes or cheese. They can be vegan as well.
Pronounce it as hah-ring. Without head ,without guts, it's a filet, only the tail is still on it like a shrimp. Taste wise think of salmon. It's just fish.
When herring is served the head is already gone. So you're not looking at the eyes of the herring
Good lol
I agree, she should have eat the herring the proper way.
There's no head on Haring 😂 It's been cleaned and the head is chopped off.
😂😂😂 you almost got me pissed my pants. Haring doesn't come with its head, its cleaned before you eat it. 😂Wouldn't it be awesome if we could send some cheese, we really have so many different flavours. And each brand taste different. ❤😘🇳🇱 Btw online there are lots of recipes for bitterballen and kroketten.
A bitterbal and kroket are meat based the filling is a ragout
Again...love your tee. Wubba lubba dub dub!!
Herring is cleaned and head tail skin and the insides are trown away. It’s really good with only onions 😋
The tail stays on! You know unions were only used to mask the taste of the fish going of?
@@JanJaapZwaag on a bun?? Never had it with tail on a bun
@@fredjonkman2969 on a bun it's a removed only at the last moment. When eating it hole the tail stays on.
@@JanJaapZwaag offcourse, how do you hold it without a tail…
They take off the head and take out the guts of the herring, it's not the whole fish. And this is a "broodje" a boterham is a sandwich from sliced bread
You talked about a new camera, a DJI. I have one (a older model) and I can tell you: super thing. Quality is very good, I can control with my phone. Don't need cables to the phone (I tried, but was not neccessary). They are not cheap (I got mine as an 'inheritance from a family member whom past away') but the newer models look great to me!
Mash potato would be good. We have thise too. They are called aardappelkroketten😉
On eating the cheese, It is even worse than you think. The most outer is usually just plastic. The rind just below that can actually be eaten and for some people that is the most interesting part of the cheese.
thanks for anther video but the "haring" we eat is "kaakt" that means there intestines most of the spine and head are removed. U eat the body until the tale and if u really like it u suck off the tale. pls try it if u get the chance. And at 4:30 what do u mean by "corcensawle" is "Pannenkoekenhuis" "The Carousel" as in for children but they removed the horses and made it a restaurant. And at 04:40 u are right there is nothing in them just a special bather and the way of baking/cooking them. And the "poffertjes" they eat are extravagant normally when we eat "poffertjes" we eat them worm stacked on a pile and then first butter so it can melt ant then pouderd sugar really worth trying. And at 12:50 if that is what she got, she really got a straight face. it is not like a "booterham" bacause it are not 2 slices of bread. if she had taken a staid bun with butter haring and union she would have had a better experience. So sorry to see at 14:40 that that was your experience with "bitterballen" and or "krokketten" . And u talk about the difference between "gouda" and "Beemster" cheese if u have a product that needs ripening the place and circumstances make a big difference that is where the difference in tast comes from. U are totally right tho in that there is no way to make u taste what "The Netherlands " is and how it tastes for u in The U.S. . And to finally shout myself up pls watch a dutch food channel and maybe get it watch it with subtitle, Because u really get the wrong idea. Thank u for these videos and love to see some Americans are still interested. greetings from The Netherlands.
The first "pancakes" are no pancakes but poffertjes, tiny pancakes served with butter & powdered sugar. Poffertjes are puffed up tiny tiny pancakes. A real pancake is at least 30 cm in diameter.. the served haring is not a complete fish... that would be gross, it's without head, gut, bones finns and scales. It is only the fish flesh with the tale attached that tale you do not eat, you toss that.. bitterballen is a meat ragout, rolled in batter (breadcrumbs) and fried.
in NL they put stroopwaffels in a Mcflurry lol
Don't get your "haring" at the supermarket! And sometimes on a fishshop you get haring, it is still terrible. Unfortunatelly like at the Fishguy in my village.
You got very excited about Beemster and Old Amsterdam, but here they are known to be just ok, but not really that great cheeses. It’s what you get in a supermarket. On a market stall dedicated to cheeses you have much better selection.
I like broodje haring ,,bun hering,, with union ones a half year. I like zure haring ,,sour hering,, more.✌️🇳🇱
I think the dude said he didn;t want another stroopwafel but had to for better tasting because he needed an excuse to get another one cuz they're so good.
We will only correct you if you want us too, we can speak English so when people pronounce Dutch words the wrong way we understand that Dutch is hard and they don't speak it. If you want to learn and be corrected, you should say so.
It's really not the whole herring. Everything, what's before, after cleaning. I come from the family myself. From the company "Fish partners". The main sponsor of "IJsselmeervogels". And my brother-in-law has a fish specialty shop in Spakenburg. "the Old Port".
nice
It's one kroket and two kroketten. And one bitterbal and two bitterballen.
A poffertje has nothing inside and all that extra is also not typical dutch but americanized.The should be served with powders sugar and butter if you want traditional.
Broodje haring! Ik you ever will come to the Netherlands I'm gonna make sure you will eat the whole herring the Dutch way! You'll be surprised.
My wife is Mexican and eats herring at least twice a week. I think she's Dutcher than I am.
That's funny
The Mac here has, or had icecream with stroopwafel.
if you in the futher can afford a holiday in the Netherlands. Then dont go to Amsterdam ,Rotterdam , or the Hague. but directly to the city of Groningen, and the province of Groningen. You can walk tere on the mud flats and to the Unesco world heritage site of Lauwersoog, you can take a ferry from Lauwersoog harbor to the island of Schiermonnikoog. but it'snot just about food. there is more to life than just food. so youtube itsCharlieVest if you can afford to come to the Netherlands in the future then come to Groningen where i Live.
Fun fact, next to Pittsburgh ( Pensylvania), there is a little town called Charleroi founded by Belgian migrants from the city with the same name in Belgium...;
They need to have a local to show them around
Nah bro! you got to come visit and try, its the best, the head and spine is out, its just the fishmeat from the side and skin, its delicious when fresh.
You should see the danish version of surstromming xd.
Is that the stuff that clears rooms cuz it smells so strong?
@@ItsCharlieVestyes 😅
OMG I need to try out an ice cream stroopwafel now. Never seen those in Dutch stores over here, but I want em.
Our herring no longer has heads on them, but they do still have their tails. I don't think I'd handle it well either if I had to eat their heads. Now, our mackerel and eel sometimes do still have heads attached when we buy them to eat them. So there's that.
I love how offended you get when they mispronounce things. I don't know why, it makes me giggle. I don't think anyone did correct them, especially not in Amsterdam. They get so many tourists around there, they've probably learned every possible pronunciation of a Dutch word there is by now. The most important thing is that you try. If you try and get somewhere close to the word you're getting praise for it, usually. The fact that we tell you how to pronounce things is because you want to learn. You can't learn if you're under the belief that you're saying things correctly while you're actually not.
Also, there's nothing inside poffertjes, or mini pancakes, idk what that dude was talking about there. Then again, he has weird reactions to everything he tried, so... whatever really haha.
Don't try vegan bitterballen for your first taste test. If you're gonna try authentic Dutch food, eat it the way it's intended. Bitterballen have meat.
16:18 It's a ragout...come on
Exactly
Just herring and onions.
Not more. Jakkie.
A salt herring has no head, only the tail so you can hold it.
You should look up "panharing" or "braadharing". It looks really gross, but is really yummy (well to me anyway). It is baked herring in sour with onions and carrot pieces. Sounds terrible (even to me), but I love it!
BOTERHAM is a slice of bread of a sandwhich of slices. If it is a bun,you say Broodje .
And no you don´t eat the face of the herring. Just the tail stays on tp hold it by of you buy a whole one. and it never has the bones and intestines. I ony like pickled herring and pickled fried one. Npt the fresh one.
Woud love to see u do a reaction video about elections in the netherlands
You still say Stroopwafel a bit wrong . Wafel is not pronounced as "waffel", but more like "waaafel". And Sandwich = boterham , Bun = broodje . And you are the best Netherlands promotor ever!
not having to eat herring and drop should've been included in the geneva convention. i'm fully dutch. i do apologize.
We used to have Mc flurries with stroop wafel.
That dude eating the outside of the cheese lol. Chewy stuff lol
Yes lol 😂 that was not needed
Haring aka herring is cleaned before consumed here, meaning no head, guts or bones...the only thing that can be left is the tail so u can grab it to eat it ( unless u eat it cut up or in a bun, then they remove the tail ). No herring for me tho, i tried it several times in my life and it's a BIG no for me, those buggers are nasty!
😂😂😂the wax of the cheese is on hiks teethes😂😂😂.
He Charlie you don't belong in the states.
You really have to come over here.
Take a little swim to the other side of the water searche for a house in Rotterdam.
Hahahaha.
We really enjoy every video of you, but this one we really lough the balls out oure pants😂😂😂😂😂😂
bro, they cut off the herrings head first.. lol.. we dont eat fish heads!
Haha well, we called it not boterham, but broodje haring is really ok too. Totally Dutch.
Yeppers, boterham is made of slices of bread with something in between. It is either made by putting something between two slices and then cutting them in half or ocuuting one slice in half and putting something between the halves. It is not unusual to put butter or margerine on the slaces befor putting any filling in between, slice of cheese or meat or something sweet, ,or what the ducth call a salad which may not be what you imagine seeing the word. Or one other typical dutch thing, our implementation of peanutbutter which we call peanutcheese which has no sweeteners in it adn we don't add jelly. Some people do add a pepper condiment called sambal. Also we cannot call a thing butter unless it is made from milk fat so no peanut butter here. The herring was in a soft crust bun sliced open from the top; what we call broodje . Broodje kroket is also a thing :)
The herring is without the head. We don’t eat the head
He Charley,, your doing very good on the Dutch pronunciation. 👍👍 one tip: all T's in dutch are always pronounced hard, like Tea or T-bone. English speakers tend to soften a T when it's not at the start of a word. So it's biTTerballen in stead of bidderballen.