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Bunniver

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Everything posted by Bunniver

  1. Beautiful. And so nice to have concrete proof Spring is coming (it is -16 Celsius with the wind chill in frigid Ottawa today on this "First day of Spring"), so I badly need to see something like turniptops soon. What other greens are they close to in flavour, would you say, Chufi?
  2. Thank you for this, Chufi. This is exactly the type of place I want to visit on my trip (which may be postponed now by the way I do contract work so sometimes vacation planning gets a wrench thrown into it). I will admit publicly to my love of reading hokey mystery novels. Lately I've been on a Jan Willem van de Wetering kick. His characters are always going into places like this and having too much genever. I want to have that experience too!
  3. Goede Morgen! Everything's looking delicious as ever. I have to remember not to read this site when lunch is still 1.5 hours way. GOD! Chufi, you read my mind (or stomach). I was very happy to see the poffertjes, especially since I'd lost my recipe, and in the couple of Dutch cookbooks I have, there are no poffertjes recipes for some odd reason. I would like to make them this weekend for a special brunch. Could you remind me how much yeast is in a typical sachet over there? And is there such thing as a yeastless poffertje? I think I've made them this way before, but no idea if they were in any way authentic. Also, Chufi, have you seen this site/heard of this organization? You must have, but someone just emailed it to me and I thought I'd share (it's in Dutch, apologies for those who can't read it--it's a site about the Dutch culinary tradition, and looks like there will be a Dutch food festival, "Nederland Smaakt" this summer, June 10.) http://www.culinairnl.nl/ Sorry for such a long post. I'm going to go see what's new on your Amsterdam thread now
  4. Oh, kroketten! I am there. Larded liver... On my last visit to Amsterdam the proprietress of our B and B found out about my Dutch ancestry (and though she was horrified my Dutch wasn't better) she gave me that stuff as a "special treat" at breakfast one day. I didn't like it at all, but she was so excited about it that I pretended I did. Luckily this was one of the last days of the trip, or I'd have been eating it every morning thanks to my own silliness. How do people usually eat zalm mayonnaise (I noticed it on the board)? Just straight on the bun? I bought some at Ikea last night (along with some Matjes pickled herring)--was going to have it on crisp bread with sliced boiled eggs and a sprig or two of dill.
  5. Oh what fun! I hope you'll have time to meet me for a little Dutch food-talk (and something to eat, ofcourse...) please ask for anything you're interested in and I'll try to squeeze in as much info between now and late April, as I possibly can! If you're here on the 29th of April, prepare yourself for the biggest streetfest imaginable: Queensday!! I would LOVE to meet for Dutch food talk. But I will revisit your food blog from last February before I ask you any more questions, thanks so much. I think we actually did make it to that frites place. (And oh god they look good. I may have to scrap the poffertjes plans for dinner tonight and make some frites--by odd coincidence I did buy some curry ketchup at lunchtime today in a German deli.) Now we know to revisit it, and we will most definitely be interested in the one that is a 30 minute bike-ride from the centre--if only to ensure that our clothes still fit at the end of our holiday
  6. Poffertjes. Addictive, addictive, addictive. Did you buy yourself a poffertjes pan so you can make them at home, MelissaH? My mom brought me one back on her last trip. All this talk is compelling me to make some for dinner tonight....(A blanced meal, I know. But we'll have some nice crispy bacon on the side for protein )
  7. Wow Klary, you read my mind. My husband and I are likely coming to Amsterdam in late April-early May, and I was going to ask you for a list of your favourite "gezellig" places. Particularly eetcafés and brown bar types of spots. And also an Indonesian place, which I've made note of, thanks. I`ve been to the Blauwe place in Vondelpark on my last trip, and definitely agree with you! I discovered it midweek on that short trip, and had to go back at some point each day. So nice in the sun. The other thing we did almost every day was eat frites met saus. Any favourite place for those (who knows, maybe I missed a stall!)? And maybe it is just too touristy and overpriced for a native (I`m guessing), but my grandmother always talks about the first thing you do when you get to Amsterdam is cross the street from centraal station and go have a restorative cup of coffee and slice of apple tart at Smit`s (spelling?) coffeehuis. So I have done that too on each of my trips, in honour of her. Thanks for what promises to be another great thread!
  8. My non-snert contribution for today. Upthread, I remember some people were asking Chufi questions about spices and the evolution of Dutch foodways etc. and also about Dutch cookbooks in English. I took this book out of the public library recently and it is FASCINATING. I think it was translated as part of a big Hudson River Valley History project on the one-time Dutch colony in that area. The Sensible Cook Dutch Foodways in the Old and the New World Rose, Peter With this book, Dutch-American authoress Peter Rose creates a window on Dutch colonial cooking as well as on the foodways in the 17th century Lowlands. In addition to historic recipes from the 300-year-old book ‘de Verstandige Kock’, Rose provides information on cooking methods, weights, measures, ingredients, and what kind of native and imported goods were used. This book adds fun to cooking, exploring 17th century recipes with the conveniences of the twentieth century. (Rose has also collaborated on a new Dutch art/food/culture book called Matters of Taste, which also looks beautiful). I just did a google and found these books along with the other three English Dutch cookbooks my mother and I have between the two of us (The Art of Dutch Cooking, Let's Go Dutch and Let's Go Dutch Again) here, if anyone wants a closer look. http://www.godutch.com/catalogue/bookN.asp?id=445 That said, it's way more fun to cook from Chufi's recipes here anyway!
  9. OK, by now everyone is tired of my snert, I`m sure of it! But I just had to tell Chufi how it was. Overall, it was pretty darn good. My husband loved it! The flavour was suitably mellow and not too smokey from the bacon. I know it is supposed to be thick, but it was VERY thick, like a brandade, so maybe a touch too thick. Also VERY meaty, maybe too meaty for us. I think I overdid it on the pork ribs, so next time slightly less meat and slightly more veg. I may make a nice vegetable stock and thin out the snert a tiny bit with it for the next meal.... I`ve got a batch in the freezer for my mom to try too. Oh, and I was all excited to have my grandmother try it, and then my mom informed me that grandmother can`t stand erwentensoep!
  10. Chufi wrote: serving snert to a former vegetarian.. now that's what I call brave... I hope he likes it. He is no longer a vegetarian for good reason. He couldn't stop eating meat! The guy was eating pho (Vietnamese beef noodle soup--is that popular in Amsterdam, by the way?) like 3 times a week. Even so, there was a shocking amount of meat in our kitchen last night, for us at least! Off home to eat the snert now! Can't wait! Tot siens!
  11. Thanks for clearing up the smoked meat dilemma, Chufi. I made the snert last night....it was really fun. ANd I don't think I've ever had so much pork in my kitchen at once! My husband (who until recently was a vegetarian) seemed a little freaked out by it. Next time I will borrow my friend's digital camera so you can see, but it came out looking a lot like yours. The only disappointment was that I could not get over to the Dutch grocery store (I work downtown and it's far), and so I couldn't get the right type of smoked sausages. I used some smoked bacon from a German deli in its place. Anyway, it smelled heavenly, and tasted wonderful from the test-bites I took, but I know it will be better tonight. I'll let you know. And next time I'll plan better and get those sausages. Our Dutch store has a wonderful little butcher/charcuterie counter. I will try to take a picture to show you some time I'm in there. Butter braised beef next! (And Alchemist, your heart attack on a plate recipe.... it's going on the short list too).
  12. Chufi, A few days late, but I am finally going to make the Erwtensoep (snert!) tonight. But first I have a quick question for you: You had said not to put the smoked pork in til near the end. Now, did you mean the very very end, like right before I serve it? Or, did you mean at the end of the 4 hours (ish) cooking process (and therefore the smokey meat will sit in the pot overnight with all the other ingredients as I won't be serving it til the next day)? Thanks! Bunniver
  13. Hello everyone! This is my first ever post to eGullet. I didn't mean to lurk for so long, but it took me some time to get my act together and figure out how to join up. Chufi, I just wanted to say--like so many others--how much I am enjoying this Dutch cooking thread (and I loved your Amsterdam blog too). There is a genuine, palpable nostaliga in some of your posts and recipes and the responses to them. It's really lovely. My mom is Dutch (but came to Canada as a young girl), and we do cook and eat some Dutch foods in our family (Ottawa has a nice Dutch Grocery Store), but lately I too have been taking a lot more of an interest in Dutch food and the google search that landed me at your thread was very serendipitous. My plan is to cook and serve a lot of the dishes and see what kind of memories and stories they elicit. So I really can't say enough how invaluable your effort is. So far I've made the butter-braised chicken (LEKKER!) and my next plan is a big pot of snert, this weekend. I look forward to talking with you all now that I've signed on.
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