American Reacts To REAL DUTCH FOOD TOUR in the Netherlands! (First Time in Amsterdam)
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- Опубліковано 20 вер 2024
- American Guy Reacts To REAL DUTCH FOOD TOUR in the Netherlands! (First Time in Amsterdam)
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5 euro for 1 stroopwafel is a rip-off 🤣
I thought the exact same thing when she said that! 😂
Yes Amsterdam is expansive when you go to a market in lets say Maastricht ore Eindhoven etcetera, its only 3 euro ore 3,50 so yeah you pay also for where you eating not what you eating . Lol
Yep, yep... 2-3 euro's max...
And then to imagine that that baker from Gouda invented it to at least earn some money from the poor by making something cheap from crumbs.
Amsterdam frauds
Groot = Great/Grand
Moeder = Mother
Stamp = Mash
Pot = Pot
Gehakt = Minced meat
Bal = Ball
Rook = Smoke
Worst = Sausage
Grootmoeders means grandma.
About the vla xD, we pour vla in a bowl like breakfast cereal ^^. Its often used as a desert after the evening dinner.
It's a thick fluid custard.
@@cynthiamolenaar770 yeah that might be the best way to describe it ^^.
They used baking butter on the sandwich XD
Yup bread butter is smooth and tastes a lot better!
its just salted butter, not like they used chroma bakvet or anything. would never recommend anyone to use margerine
They used real butter which is actually way better than the spreadable stuff. Just let this sit a bit to warm up and you can spread this perfectly fine
@@realesthitman5821 exactly, this was the real butter! but i would use the unsalted instead for broodje hagelslag.
@@maxnum1sgameclub263 and is much more unhealthy for you.
All I can say Charlie...you have learned so much about the Netherlands. You pronounced Febo correctly, know exactly how to eat a Broodje Hagelslag (where most of us traditionally like the Pure red kind, on single bread with soft Roomboter), the chrystallined cheese which CAN be Beemster but it's not even the best or considered as traditional in that sense, we call that raw farmercheese (rauwe boerenkaas, which you can only get locally or at that special cheese shop). Beemster is actually famous for their landscaping and Unesco protected cultural infrastructure. The Beemster is an area where rich Amsterdam people and handlers commuted to way back in the day and created their paradise...did you know American infrastucture has been based on the Beemster square landshaping idea from the Netherlands? Only difference, we applied it on a small scale to be efficient, and America went nuts with it basically killing the original idea and Americans have to travel distances by car that makes no sense to us. Last note, Febo actually stands for Ferdinand Bol (which is a street in Amsterdam)...where it originated from and to this day still outperforms all competition on Kroketten and their Grillburgers!
Fitting to what you said, the English transcription of "Febo" would be fay-bow
Theyre also using casino bread for the hagelslag. Which is pretty much the worst bread imo except if you toast it. Need some good quality bread.
Dude! You know the hagelslag rules like a true dutchy! And yes, your pronunciation of FEBO is right mate! To clarify the 'Gouda kaas' vs 'Beemster', the process in cheese making is mostly the same, but its about the location where its made that gives it the name. 'Beemster' is the name of a reclaimed area in the Noord-Holland province and was the name of a town in that area too. 'Gouda' is a city in the province of 'Zuid-Holland' (the province south of 'noord-holland', duh!). For Americans (and i guess for other countries too) the Gouda cheese became synonym for 'Dutch cheese' in general (great marketing ey).
HOWEVER! All these 'factory made cheese' are made with pasteurized milk, while still tasting very good, it doesn't compare to farmers-cheese or in Dutch; Boeren kaas, which is made with RAW milk. Unpasteurized milk/Cheese might have some bacteria present (lysteria/e-coli) that might harm people with lower immune-system (babies/infants/elderly/pregnant) and and could pose a health risk those groups. Most people dont have any problem with it and the taste is even better!
I'm Norwegian, and I had some traditional deep fried cheese balls for dinner in Amsterdam that were heaven on a plate. In a country brimming with all kinds of delicious cheeses, their cheesey foods are bound to be mouthwatering.
i am dutch i dont like surstromming but i love norway i want to live there
Kapsalon is world heritage from Rotterdam. Turkish/Dutch creation. Made up by a barber in Rotterdam. Quick filling meal. 2000 calories😂
FEBO means Ferdinand Bolstraat, a well known street in Amsterdam, which was ment to be the first shop of this brand and as such was it named in the papers. This however did not happen but after years there is indeed a FEBO in the Ferdinand Bolstraat.
Pronounced Fay-Bow
@AstrayQQ yes. And "bow" like the archery thing, not the front part of a boat 🙂
FEBO means Frietje Eten Buiten Overgeven.
2:12 That's not how a typical Dutch person would eat their 'stamppot.' It looks like it's made by someone who isn't Dutch and mixed up some Dutch recipes into one meal. 😋
True; Stamppot (potato/cabbage mash) we eat with the smoked sausage!
and hutspot (potato
/carrot mash) with the meatball and gravy
It looks like someone made it who works in a Restaurant and has to sell it to customers that expect a restaurant worthy plate of food. Our vulcano pile with gravy crater is not very restaurant worthy to look at. It contains all the parts, the rest is just standard restaurant fluff to make it look a bit better.. Sure... we probably wouldn't do a bal AND a worst but I would expect a restaurant showcasing Dutch food to include them both.
@@classesanytime Or hutspot with klapstuk, carrot mash with braised beef from the short ribs
@@peterkralt2478 That's one version too!
Not as common as with the smoked sausage though, at least in south-west of the Netherlands where I was born!
im a typical dutch guy and i like my stamppot with a nice steak... there are more ways to rome than one...
Yes, those are churros. The Dutch learned about churros on holidays in Spain, and nowadays they're sometimes sold at festivals.
funny is that they are also not originally from spain. they likely origjnated in china or the middle east. the portugese brought them from china to europe and the spanish took the tradition over from the portugese
Vla has the thickness as yoghert and usual you eat it as a dessert as last course after dinner.
Also verry nice with whip cream and hagelslag.
Vla in combination with yoghert and fruit cirop it is called a fla flip.
All in one bowl but not mixed together.
My uncle worked at the "Ruiter" for many years. Worked, we got so much. weight just not right, And my twin brother worked in a cookie bakery for 9 years. from apple cake to filled Speculoos. I'm almost over my cookie addiction.
With the Kapsalon she meant it's Dönor meat. Turkish here also use Dönor for dishes, kapsalon is invented from Rotterdam I believe and it's a dish filled at the bottom with fries, topping with meat (chicken, sheep or mixed) and lettuce / salad then the sauce. Sauce original I believe is garlic (Knoflooksaus). There are variations, in my town where I grew up there was Oriental sauce, it was a home made sauce from the food place, but it was good.
The story goes there was a Döner, or shoarma, place a couple of doors down from a Kapsalon (hair dresser). One of the people from the hairdresser invented the dish and ordered it on a regular basis. So they started calling it kapsalon.
A Belgian here, we also eat chocolate sprinkles on bread, we call it mouse poop 🤪😁
What i don't understand is, why isn't this a thing everywhere!? You can find chocolate sprinkles and bread everywhere, just combine it and yummy breakfast! 👍
They used Roomboter which is used to cook food not to spread on your bread!
There is a seperate type of butter for bread!
It comes in plastic containers!
Easy common mistake to make for foreigners but to think store clerk suggested that brand is just mindblowing!
Roomboter does taste better then regular butter BUT the one that they used is specificly to cook food with!
Meat and that type of stuff.
Edit: Since it's getting warm and you seem to enjoy Dutch food!
You know what is delicous?
Cold Macaroni Dish!
Cook the macaroni as usual but let it cool off afterwards!
Add veggies and salad with salad dressing saus.
Let it sit in the fridge a bit (depending in the strength of your fridge this could be an hour to let's say few hours)
And then serve it!
It's GODLIKE on warm days!
And ofcourse you could always add meat to it.
But it's a common dish in the Netherlands that we eat during warm days.
Not saying that every Dutch citizen is a fan of it!
But man i love it!
It's good sh!t XD
What are you on about? Roomboter is the best for everything. And yes the one in a wrapper not ones in a plastic container with tons of added chemicals. Everyone i know uses real butter in a wrapper on fresh bread. But store a portion of it in the cupboard, not the fridge.
And roomboter IS regular butter. Margerine is not butter. It’s disgusting.
@@Peacefrogg Oh i know noone that does it :p
And i never did so myself , but then again i never ate much bread with butter in the 1st place.
But it did seem a bit weird to me (But you do you).
And yes i know roombutter is real butter , but what they used i only use for baking stuff.
I woudn't see myself using baking butter for bread.
But hey you do you!
Nowadays i rarely eat bread anyways.
And when i do i mostly do it without butter.
But i know NOONE that used baking butter for their bread rofl
I think you’re talking about margerine in a wrapper, that is especially designed for baking, has hardly any water, doesn’t splash, doesn’t burn, sometimes even has added browning agents and meaty flavours. You don’t want to put that stuff on your bread.
As for butter, there is only 1 kind of butter, the stuff you get when you churn the watery bits out of cream. Just try whipping your cream for too long and see what happens.
Ofc you can do different things to the butter; you can let the cream ferment a bit before churning for extra flavour, you can add salt (i’d recommend pyramid shaped salt) but yeah that’s about it. Factories will add oils to make it soft but then it’s not real butter anymore is it.
There is only one kind of fat that’s not pure roomboter that i would willingly put on my bread, and thats bacon fat. The stuff that you get when you fry the spekjes for boerenkoolstamppot, or the bacon for your roerei or pannenkoek… that’s soo gooood..just let it cool and spread it on. (Not with hagelslag ofc, just by itself)
Aaaww, you never had roomboter on your bread, you're a margarine child...;)
Btw Charlie, do you know the story behind those "vending machines" ( in the netherlands we call that specific contraption "de muur" or "de automaat", regional terms may vary) containing fried snacks? If not and should you read this, then I got a story for you:
Disclaimer: I am not a historian. I was told this story by my grandfather and I have no idea where he got it from. If I am wrong then I trust that my countrymen and/or women will chime in and add their proverbial 2 cents by way of correction or addition.
So as I understand it those vending machines came to be as an indirect result of various legal changes implemented at some point during the industrial age. Part of that change introduced the hourly wage as opposed to being paid based on individual output in addition to laws governing opening hours for factories, stores etc etc. While those changes are ultimately considered to be changes for the better, at the time of introduction this caused a bit of a problem. The time at which stores would have to close was the same as the end of a conventional workshift. This created two problems: workers who would formerly stop and grab something small and cheap to eat on their way home from work could no longer do so, and owners of small food stores missed out on a large chunk of income as a result of having to close their doors at a time that was essentially the busiest part of the day for them.
To solve that problem Dutch store owners employed a creative work around that enabled them to generate income outside of commercial opening hours. The law specifically stated that stores had to close their doors and send their employees home at a specified time. However, it did not prohibit the owner himself from being present since it was his own property, and thus store owners started to sell small pre-prepared food items that could be eaten on-the-go (or as the dutch would say it: "uit het vuistje"). As time and technological advancement progressed this process would become automated by way of a vending machine that would be installed in the wall of your establishment. Hence the name "automaat" or "de muur"
PS: Sorry for any typo's or weird phrasing. I forgot my ADHD meds so my head is all over the place right now.
it was my grandmother that introduced me to old cheese. Bit of bread with a sweet jam combined with salty cheese 🤤
You were right about pronoucing Febo and the Netherlands also love THE burger😂and like you said: Churro's...
We are Multicultural here😅we love food. Kids here eat HAGELSLAG lik a sandwich, not to much bread😂you put more HAGELSLAG on it.
VLA is a dessert but you should try it, it is amassing😊Döner is accutually from mediteranian (Multicultural country) you would love this dish, the warm fries, meat and cheese witch a cold salade above❤🎉party in the mouth. But you don't find that in Amsterdam, you need to go to Rotterdam were it was created!
Big difference.
I hope you can get your hands on a ROOKWORST otherwise let me know😅😅
The butter they used isn't commonly used on bread, moreso used in cooking by most people.
There's softer butter that most people use on their bread. (it comes in like a little tub.)
That is not butter but margarine. Big difference
@@tisketisja5528 More so: Halvarine: vegetable margarine with less fat.
@@Roel_Scoot Halvarine and margarine are some of the main reasons we get sick. Add sugar and grains and the disaster is complete.
I guess you should refresh your memory of Dutch. Grootmoeder means grandmother. So it's grandmother's meatball.
And Febo: the e is pronounced as ay, so you write Febo but you pronounce it faybo.
FYI: Maastricht might be the second or third most visited city in the Netherlands, so of course they have lots of (foreign/American) restaurants there as well.
Gouda: pronounce it similar as 'out'.
About the hagelslag on bread: indeed you need soft butter (margarine, so not roomboter), and then sprinkle the hagelslag on top on an open slice of bread. So you got that right.
Last dish: they call it döner (kebab) but it's actually shoarma/shawarma. Döner is what they call it in Germany though.
Dutch meatballs come in 2 varieties, the "braadbal" and the "stoofbal" the braadbal has a crust and is panfried and the stoofbal is more a slowcooked meatball in gravy
Vla is a dessert, not a drink, and the word pudding does come closest to it.
I think they got confused with "drinkyoghurt" , where yoghurt is mostly a dessert, but thinned out it is very drinkable, sort of a thicker milk.
Love their winter dishes! And the liver as well. Goose liver.
1. Grootmoeder, or oma, is grandmother. Isn't "grand" big too? 2. Endives (chickory) and andijvie (romaine letuce) are different things. I think he's having andijvie. 3. You don't need to go to HEMA to get rookworst. Just google "dutch food usa" and you'll find all things Dutch. Also there are many smoked sausage brands in the US. I buy them from Costco where they're sold as Polish Smoked Sausage. By the way, the HEMA rookworst is made by Unox. HEMA doesn't manufacture anything. They just use their house brand. 4. DON't eat out of the wall! 5. The crystals in aged cheese are mainly tyrosine and calcium lactate.
Dude, you were killing it on the comments! Spot on! Groetjes uit Katwijk, Nederland. En ook volwassenen eten hagelslag op brood....
You probably have clogs from Nijhuis, Beltrum. Their factory is in the village Beltrum next to my town (Groenlo, known for the battle of Grolle in the 80 years of war). They’re the biggest manufacturer of wooden shoes in the Netherlands.
Oh, and we’re known from our beer of course. Birth place of Grolsch beer!
1. That meatball doesn't belong to that dish
2. You pronounced FEBO correctly, they didn't
3. The burgershops are indeed relatively tourist centric, usually there aren't that many burgershops in a town
4. Those were indeed Churros
5. Those aren't cars, they are considered scooters
6. They messed up the hagelslag completely. It's the wrong bread, the wrong butter, and you indeed do not use 2 layers for bread. Use one slide of proper white bread (not this toast-bread stuff), put a layer of Margarine on it (so not baking butter like they did) and then the sprinkles. Preferably, you fold the one slide of bread once, so you can hold it properly.
7. For the vla, you put it in a bowl and eat it with a spoon. Some people might put whipped cream on it. You wouldn't drink it. If you want a more fluid (drinkable) variant, you'd buy yoghurt instead of vla.
8. I have no clue about kapsalon, maybe someone else could explain it better. :)
Hope this helps
Febo, the wonderwall
And, yes, they are probably in the center so, if you want to eat and film something without disturbing people/being disturbed, a back alley is probably a good option
(oh, and they fall into the "space cake" tourist traps, so funny)
Vanille Vla or other flavours of Vla = a pudding like subtstance, not as thick and dense though. You eat it with a spoon.
Sorry, i never ate it with a spoon. When I have this, it goes out of the pack in the morning for breakfast.
@@MarOlVo Yeah that's definitely possible. We always eat it with a spoon. but in college out of the pack was a thing too .
Traditional Gelderse rookworst from a butcher is the best!
Febo stems from Ferdinand Bolstraat, the first Febo was located in that street.
Indisch food (Dutch Indies food) is for a lot of Dutch people as Dutch as Dutch food. So many people with Dutch Indies roots. Same with Surinam. And nowadays also some Turkish snacks. Dutch people eat a mixture of all kinds of other cultures food. Lot of people will eat a lot of Italian, f.e.
Grootmoeder means grandma.
it is the moeder van de oma
@@pimkruisdijk9570 no, grootmoeder iis just another word for Oma. The mother of oma would be overgrootmoeder.
The entry in de Dikke van Dale literally says
groot·moe·der (de; v; meervoud: grootmoeders)
1
de moeder van iemands vader of moeder; = oma: iets uit grootmoeders tijd van lang geleden
Guy had 2 dishes in one: hutspot met rookworst, and andijviestampot met gehaktbal
Vla is for deserts. No, you don't drink it. You can have it straight, or combine it with some ice cream or fruit or whatever you feel like. Have it in a small desert bowl with a desert spoon.
Did anyone also notice they actually used salted butter for 't broodje hagelslag 😮
Yes taste great. Why not?
@@Jobranca taste is personal but I've never heard anyone put salted butter with hagelslag. Not to tourists anyway...most foreigners say dutch food is salty so to put on extra salt...
But!! But it might be good, I'd have to try it hahah
salty butter + sweet chocolate is a great combination.
I think you have to figure out the different meaning of the word snack, in the Netherlands if you go to a snackbar
you know that everything is going to be deep fried.
We don't call a mars bar a snack.
If you mean food as the healthy meals you eat through the day. Breakfast, Lunch and Dinner. Then the febo stuff is not our "food", these are snacks. We also call the deep-fried stuff "snacks". The stamppot and gehaktbal is Dutch food indeed.
Lettuce, onion an tomato are considered vegetables, and on a kapsalon they make the dish compliant to the classic idea of what a full meal should contain: AGV (aardappelen, groente, vlees: potatoes, vegetables and meat).
Actaully… (goes for the nerdy glasses) tomatoes are in the fruit class. Look it up ^^
@@maxnum1sgameclub263 I know. Scientifically you're correct, but culinarily you're wrong.
The dutch way to eat a boterham with hagelslag is to fold the bread lengthways and starts wherever you like. In the middle and create a chocolate mustache or eat the sides first and end with the crusts 😇
You eat Vla, you don't drink it. Pour it into a cup and use a spoon. Often a desert after a meal. Love Deanna and Phil. To bad they didn't try some different kind sof "drop".
The reason they film in an alley is for privacy of the people that pass by.
You need legal consent to film them. This is why you see videos from europa, with peoples faces bloked.
You were pronouncing FEBO correctly! Thanks for reacting!
If you pronounce Amsterdam with the same A sound as America, it sounds more Dutch. 😉
People certainly need to try the Groningse eierbal 😊 or zuurvlees from Maastricht for example.
If your wooden shoes are the right size, wear them until they suit your feet. You'll start to love them.
I've been using mine for 5 years and they are the best shoes ever. (northern Dutch guy here)
Grootmoeder= GRANDmother. So it's mashed potato&veggies stew, with grandma's meatball.
Groot means big but in this situation it means grandma-grootmoeder
Grootmoeder means grandma...groot is grand (or big) and moeder means mother.
HEMA worst has a distinct taste. Other rookworst just isn't the same (but similar) but HEMA rookworst is just the best. You can definitly pick it out of a lineup.
You pronounced FEBO correctly. It's [fay-bo]. Be VERY careful with kaas souffle's because they stay hot inside for a long time.
You probably had the "Old Amsterdam" cheese. I don't eat butter, I only eat butter with hagelslag. It does add to the flavor and it keeps the hagelslag in place ;)
As a kid i loved mixing hagelslag in my vanille vla... Heaven! 😉
If you fancy something sweet from Hema, ask for a Tompoes -- or six!
For anyone who is planning to visit Amsterdam...: Don't go to these tourist cheese shops!!!. If you want soms good cheese, go to the market or a shop outside of the tourist area's. (and only buy your stroopwafel at the local market (freshly made and still warm for max 3,-.. please no toppings) :)
Endive is a leafy green like spinach... Different flavor but similar cooking time...edible raw or cooked and very popular in stamppot
As a dutchie, i like your channel. You look like a very down to earth guy, and you also seem to know a LOT about the NL man. Geographically, the stuff which is typical to the NL and also pronounciation of words etc. Very cool reaction video 👍🏻 Cheers from North Brabant 👊🏻😉
I've no problem in Mexico to get Dutch food. We have a Dutch expat club and have a bazar where we can buy all kinds of Dutch food, even herring and drop. Also members make their own products and one has his own store selling stroopwaffles, oliebollen, kroketten, frikandellen, etc. We Dutch expats have ways to get our stuff. Try minced mice (gestampte muisjes). Just to freak the kids out :) Hagelslag NEVER for lunch. Duo vla with Dutch, English and German text on the package. Real original Dutch. Piss in public 140 euro fine.
I love their channel! Loved that video🥰
11:48 absolutely spot on :)
23:53 He drinks it but it's not for drinking. it's a dessert you eat with a spoon. so i'm almost kind of throwing up lol when he drinks the entire thing lol
28:43 yes. the doner kebab is also very popular in Germany. esp. at the border around Dusseldorf (like he said).
To be fair in the netherlands there is nothing like the Hema rookworst. Its really outstanding
Dat zijn geen zout kristallen in de kaas, maar eiwitten.
Your dutch is real good! All your comments were right
Stampot Grootmoeders Gehaktbal = Mashed Potato Grandma Meatball = Grandma’s mashed potato with a meatball. In the Netherlands we have also Churros. I like them a lot.
12:45 Maybe it wasn't mustard on the cheese, but honey, it's delicious with old cheeses! 🤤
as a dutch i can tell you gouda cheese doesnt exist its more like utrecht and zuid holland cheese. the reason its called gouda is beacuse cheese farmers from all places close to gouda like utrecht came to the gouda cheese market. most of it isnt made and never was made in gouda or by gouwenare
@ItsCharlieVest: VanderVeen's (The Dutch Store) used to have UNOX rookworst. I doubt you'll find HEMA's here.
She forgot the butter on the other slice.. it’s to dry to eat.. butter on the both slices.. than the sprinkles, chocolate or fruitsprinkles.. and eat.
what i have heard and i dont know if its right but the origine of a kapsalon is just döner with fries. Somewhere in the netherlands there were some barders who want a quickmeal sso they put it together... thats why its a kaspsalon.... kapsalon is translated in bardershop
your right tho amsterdam is not dutch at all. basically only the style of buildings and prices you pay are dutch. and as a dutch i think we should build a wall around amsterdam. so the virus of amsterdam doesnt spread and gets to the real dutch (nedersaksia, modern frissia, and bourgondie.)
You asked if it was Febo or Febo. As a Dutchie I can confirm is its definitely Febo.
Andives *and* carrots is *not* traditional Dutch.
Stamppot is potatoes with *one* vegetable. Either Andives, Kale, carrots... or even rapini.
Onions go with carrots, but not so much with kale or andives.
Hema Rookworst is the bomb!
A boterham with hagelslag of course needs butter.
Edit: a decent amount of butter and thicker layer of hagelslag. Be generous!
that butter is for baking, its not a spreadbutter for on bread 🙃
Yes Charlie you’re wrong, every where in the Netherlands you find snacks, also in the south of the Netherlands..Limburg.. you have also snacks, ànd the specialities.. like Limburgsvlaai.
I think I understand why no country conquered the Netherlands... No one wanted to deal with swamp lands...under the sea lands...
UA-cam wont let me edit comments twice pfff.
There are few cars sold new in the Netherlands that you would be too tall for, if there were they wouldnt sell well 😂
Open face or closed sandwich doesn't matter. Closed is easier to take for lunch
Dark chocolate has a shelf life of 2 years. So you can still eat it.
19:25 they bought the wrong butter... Roomboter is not as good as regular butter if you are making a hagelslag sandwich. The regular butter is in a tub and is softer, easy to spread, and best on bread. Roomboter is cream butter and is used for baking or to put on ontbijtkoek/peperkoek (ontbijtkoek or peperkoek is also good with regular butter but its a preference, I like roomboter on mine)
Roomboter is the regular butter, the stuff in the tubs is margarine. Can be fairly good nowadays, but is NO butter.
I use roomboter (regular butter!) on my bread, good roomboter is not hard and easy to spread.
@@woutersplinter4981 read the ingredients list on the tub. I am sure that it is NOT 100% butter.
@@almanoor-bakker5964 I don't buy my roomboter in a tub, that is halvarine you are talking about. I was talking about real butter, not roombeter by Blueband for example (eventhough it is a good alternative for halvarine, but not for real butter though)
@@almanoor-bakker5964 and there is no ingredients list on the wrapper of my butter, just butter, I checked out of politeness.
'Grootmoeder' is the Dutch word for Grandmother,we also say 'Oma'.
Fawaka ( how are you ) i am from Rotterdam . You know alot about the Netherlands i have seen all your videos about the Netherlands . I have the idea that you changed in a american dutch person. In a good way . ( Did watching all those Netherlands videos changed your personal life ? ) i think you would love ( vla ) . See you when you are in the Netherlands .
Yes, that were churros and next to the churros lay Brussel Waffles. ;)
At Aldi it is, if sold there, probably 'Gelderse rookworst'.
Two slices of white bread, lots of butter, then sprinkles and then flatten it.
White bread must come from a good baker and use of salted full cream butter. Maybe not salted, depends.
bread..lots of buter...hagelsalag...2nd bread slice on top...she did it the dutch way
FeBo comes from the streetname Ferdinant Boll in Amsterdam. That's where the first vending machine for snacks was situated.
They should try a normal bami/rice dish from a Suriname or Indonesian kitchen.
choco tosti you can def toast it, better then nutella toasted, iff you make it a sandwich better butter both sides tho
Kaassoufllé is a real Dutch snack/food invented in 1969 by a guy from Haastrecht (South-Holland). It's got nothing to do with an actual soufflé (a French invention) since it's not made with egg. And contains a lot of immitation cheese/ cheese substitute. Basicly deep fried garbage, but it tastes pretty good...
Fantastic to see how you have become a Dutch chocolate sprinkle expert.
Dutch bread doesn't need toasting. It's very nice when you eat fresh! Not much additives. Just bread.hmmm and grownups eat hagelslag a lot here in the Netherlands!! Oh! Try peanut butter hagelslag sandwich!
Please, if you are in The Netherlands, realise that the Netherlands is more then Amsterdam. Amsterdam has the weird habit to put pickeled vegs to everything. Herring is normaly eaten with only raw onions, and no pickels. So try the Herring without the pickeld gurkins. Although the Netherlands are small, we have regional dishes. Brabants Worstebrood, is only sold in Brabant, Zoervleis, is best in Limburg. Yoo can't find Worstenbrood in Amsterdam. The Netherlands has very strong kolonial bonds with Indonesia, and a lot of indonesian dishes has completely integrated in the dutch cuisine... So... try every province of the Netherlands, with their own specialities.
The original stew was first eaten after the "siege of Leiden" by the Spaniards. The population was starving but the Spanish soldiers had left their kettles and pans of food behind. the stew in those pans consisted of white beans, onions and carrots.
Ik zou zeggen graag gedaan ....mn voor ouders waren blijkbaar sloddervossen..en wij de nedelander hebben weer een resept erbij gekregen😊
@@angelaromero1979 er zat helaas geen knoflook in.
@@geekuyl6942 tja ze hadden misschien vanwegen de omstandigheden haast?! En hebben knoflook als eerste mee terug genomen. Hahaha weet jij veel
Hey Charlie, when are you considering to visit the Netherlands? Would love to show you around in Rotterdam.
even in the south, ?(stew ) ore (hutspot), with sausage and litle bacon pieses is well known and yes, also the febo wall and fries places. and here in the south the Limburgse pie is the most famous, pickled meat (zuurvlees) and asparagus... (the white gold of the south).. and we also have other cultures such as the curro here... and they are also eaten in Spain.. .with us it's a family recipe...I'm half Spanish.😁...but Limburg is a melting pot of cultures and so is the food...delicious and delicious
around this time , the dutch has graskaas (grass cheese) , it's the young cheese from cows milk that is grasing on the meadows. nothing with weed, it's a creamy divine cheese.
There are more tourists owning wooden shoes than Dutch 😂
I like Deanna and Phil, nice channel. Buddy your translations are very good, grootmoeder just is grandma. and that large stroopwafel, you really have to try that in real life for sure!! awesome, buttery syruppy cookie goodness, and the kapsalon is just two meals in one calory-wise.. love the video, thanks and cheers/proost!
If you wonder Unox rookworst is simular to Hema rookworst, im mot sure if you can get those at aldi
allmost evry big city has a few Mac Donalds in the Netherlands , even in Bali Indonesia we found one and also Burger King and also we sell honey-mustard, very sweet mustard you can dip your piece of cheese in it like a snack with mayonaise and about the stroopwafels they are riped of with that amazing high price, you pay in a supermarket maybe 3 euro for 10 stroopwafels in a pocket
I think you should compare to a bakery instead of a supermarket. Freshly baked are of course more expensive. And don't forget the Amsterdam tourist upcharge.
you are absolutely correct Charlie, as always !
the best kapsalons come with veil donër, fresh fries with paprika seasoning, grated cheese, iceberg lettuce, tomato and cucumber in small dices, onions and cabbage white/red, then a healthy portion of garlic sauce and some sambal to spice it up.
My favorite dish 4 SUREEE
You seem to love our country , yes, I am from the Netherlands. Where does that love come from, been here for a while?
Vanille vla is jummy, so come over here for a staycation and check it all out yourself.
I know a lot of the tourist only see Amsterdam, and that is nice, but there are heaps of beautiful cities here to visit.
And the hash and marihuana thing, the majority the Dutch never touched it. But it is there for those who like it.
Stamppot made with cale is also a very dutch variant of stamppot... so you're ok there Charly...
Gouda is the name of the kind of cheese because it was sold there, but it came from different regions. Because Gouda had sell rights on cheese, you had to have permission to sell cheese back then. because of the cheese market in gouda that cheese was called Goudse kaas and now known for even if the cheese isnt from there.
There's bound to be a Dutch shop *somewhere* in the USA.