As expressed in the famous painting by Vincent van Gogh, ‘De aardappeleters’ (‘The potato eaters’), the main ingredient of a Dutch dinner is potatoes.
Delen
The classic Dutch dish is the stamppot (hodge-podge), a greasy mash of potatoes and fried bacon, with some vegetable mixed in, usually endive. The stamppot is usually served with the Unox brand rookworst. According to www.hollandring.com/food, the traditional rookworst is a delicious, smoked and juicy mild sausage. In fact, the rookworst is a miscarriage of the bio-industry, consisting of the butcher’s leftovers with huge doses of preservatives, your favorite cancer-causing product! Some Dutch dare eat the Unox pea soup (the Dutch kitchen is clearly being ruled by the Unox company!), which is another greasy mix, but this time of fluid preserved in a tin can. The meal is topped with dessert, usually the traditional vla, a thick, sweet milk pudding. Contradicting the website mentioned above, I’d recommend that readers avoid vla’s “very typical and also unexplainable tastes”, and colors too.
A favorite Dutch student dish is the ‘pasta rooie saus‘. It has nothing to do either with pasta or sauce as originally meant by spaghetti-eating people, like the Italians. No student I’ve seen ever bothers to cook the pasta properly, and the sauce is made from the vegetables on sale at the nearest low-budget supermarket, drowned in a lake of the cheapest jar of tomato sauce. Just add the first spices you can grab in random proportion, and its ready to be consumed! The sauce usually also includes chopped, overcooked chicken breast.
Along with slaves and various other goodies, the Dutch also stole some recipes from their former colonies. But just like the slaves, the recipes have been brutally mishandled. Nowadays, Bami and Nasi (which in Indonesia are undoubtedly prepared using fresh vegetables and spices) are sold in a ready-to-go box: fast-cooking rice and a bag of spices. The vegetables can also be bought chopped and packaged. Just add water and burn some chicken, and your ‘Indonesian’ dinner is served, Mastah.
No article describing the miseries of the Dutch kitchen would be complete without dishonorably mentioning the snacks. The unholy trio . frikandel, kroket and bitterbal – are made of the same raw garbage packed in the rookworst, but are covered with breadcrumbs and then deep-fried. And of course by now you know what the Dutch put on their french-fries – mayonnaise! I’ve seen them do it: they drown them in mayonnaise that has the smell and consistency of house paint! To conclude, do yourself a favor while in Holland: Don’t stay for dinner.
Michael Afanasyev, BSc, Russia/Israel
As expressed in the famous painting by Vincent van Gogh, ‘De aardappeleters‘ (‘The potato eaters’), the main ingredient of a Dutch dinner is potatoes. The classic Dutch dish is the stamppot (hodge-podge), a greasy mash of potatoes and fried bacon, with some vegetable mixed in, usually endive. The stamppot is usually served with the Unox brand rookworst. According to www.hollandring.com/food, the traditional rookworst is a delicious, smoked and juicy mild sausage. In fact, the rookworst is a miscarriage of the bio-industry, consisting of the butcher’s leftovers with huge doses of preservatives, your favorite cancer-causing product! Some Dutch dare eat the Unox pea soup (the Dutch kitchen is clearly being ruled by the Unox company!), which is another greasy mix, but this time of fluid preserved in a tin can. The meal is topped with dessert, usually the traditional vla, a thick, sweet milk pudding. Contradicting the website mentioned above, I’d recommend that readers avoid vla’s “very typical and also unexplainable tastes”, and colors too.
A favorite Dutch student dish is the ‘pasta rooie saus‘. It has nothing to do either with pasta or sauce as originally meant by spaghetti-eating people, like the Italians. No student I’ve seen ever bothers to cook the pasta properly, and the sauce is made from the vegetables on sale at the nearest low-budget supermarket, drowned in a lake of the cheapest jar of tomato sauce. Just add the first spices you can grab in random proportion, and its ready to be consumed! The sauce usually also includes chopped, overcooked chicken breast.
Along with slaves and various other goodies, the Dutch also stole some recipes from their former colonies. But just like the slaves, the recipes have been brutally mishandled. Nowadays, Bami and Nasi (which in Indonesia are undoubtedly prepared using fresh vegetables and spices) are sold in a ready-to-go box: fast-cooking rice and a bag of spices. The vegetables can also be bought chopped and packaged. Just add water and burn some chicken, and your ‘Indonesian’ dinner is served, Mastah.
No article describing the miseries of the Dutch kitchen would be complete without dishonorably mentioning the snacks. The unholy trio . frikandel, kroket and bitterbal – are made of the same raw garbage packed in the rookworst, but are covered with breadcrumbs and then deep-fried. And of course by now you know what the Dutch put on their french-fries – mayonnaise! I’ve seen them do it: they drown them in mayonnaise that has the smell and consistency of house paint! To conclude, do yourself a favor while in Holland: Don’t stay for dinner.
Michael Afanasyev, BSc, Russia/Israel
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