Theres a lot of great dutch food! I will defend pannenkoek, stampot, oliebollen, Gouda, spekkoek, krokets, poffertjes, stroopwafel… hell, I love pickled herring.
Bruhhhhh whenever I finally start losing this weight I’ve been packing on, I look forward to a stroopwafel warmed over my black coffee every Wednesday morning.
Pickled herring is Danish, spekoek is Indonesian and Gouda is bland.
Hagelslag though, that is something I definitely miss.
Maybe the herring is Scandinavian, but we’re not going to credit the swedes with this one, they lost that right when they started with the lingonberries.
It’s possible that people think of Gouda as that stuff which comes in the standardized, plastic-sealed block of rubbery cheese that most American grocery stores carry. That is bland. One might mistake it for the Monterey Jack next to it, were the labels switched.
Don’t get me wrong, I’ll still happily eat it, but yeah, real Gouda has flavor.
That makes sense! I’m currently in the US and have only seen Gouda once and it tasted nothing like it, in the Netherlands there’s also many varieties of Gouda that all taste very different.
It’s very strange seeing Dutch products on the shelves here.
Compared with English food it’s certainly first class. British gourmets only survive, because in GB are a lot of Chinese, Japonese, Greek, etc. Restaurants
Legitimately, though: I listened to my sister tell her 4-year about “yummy spices” at Thanksgiving. The example she used was “like salt!” I was horrified.
She also made & brought the absolute worst green bean casserole I have ever tasted in my life. It was like wet, crunchy green beans covered in French-fried onions (which came from a can, which is why it’s pretty much the only thing she got right).
She used “no added salt/sodium” cream-of-mushroom soup, the green beans, and the canned fried onions, and added nothing else.
I love green bean casserole, as it’s one of my favorite Thanksgiving foods. Even offered to make it for everyone this year! But she insisted that she wanted to do it.
The only thing that was salty this Thanksgiving was me.
Salt is just a major part of their cuisine/flavouring
It’s not exclusive to Japan if you’re worried about stereotypes but they tend to celebrate it more than other countries that look to burn your mouth off
I wish someone would’ve told me this earlier. I got into it just wanting to make a little cash by selling that salt rock. Now look at me; I can’t even enjoy some chicken if doesn’t have at least 9 different herbs and spices.
Bay leaves contain several different fatty acids which, when cooked, are transferred into your food. Fatty acids have a large effect on the flavour and nutrition of food. Next time to cook plain rice, add a few bay leaves to the pot and you will notice the change in flavour.
True, as a native English speaker, English sucks lol. There are a bunch of similar words but their meaning is different and they’re only to be used in certain contexts.
Careful, that’s like saying that the guy who made it, who was born in the UK isn’t really British either.
Umm what so you mean by ‘the guy who made it’? Curry has existed in Indian subcontinent, in various varieties, for hundreds of years. It wasn’t first concocted in UK in 1960s.
What I mean is the man who cooked the curry and served it to me and my two companions. He’s of Asian heritage but was born and raised in the UK.
Does that mean that he’s not really British?
What if he sees himself as British. Is he then culturally appropriating Asian food?
Because that’s the argument being used about the food too. That dish was cooked in a kitchen in Birmingham. It has Asian heritage too. But is it not the British food?
I’m making a point about the international nature of food, and the way in which it relates to identity, and you seem determined to take it in bad faith to truss up your own weak argument.
Ok, here, have a win. You’re right. You are so totally right. Well done. Enjoy the glory.
Mate, we’ve been making gravys and thick sauces before the Brits came along. Especially people in coastal regions who use coconut in nearly everything.
I think British people have a very different definition of gravy - more like meat juice thickened with flour and optionally some other stuff like caramel and onions. As I understand, they don’t put vegetables, herbs or spices.
We are talking about importing spices to use them in the country. It doesn’t even matter where the cook is from. Even the most Indian guy can’t prepare an Indian meal without the ingredients
It’s almost like, in such a huge country, there exist people with different tastes.
I, an American, went to India once. The hotel restaurant had a breakfast buffet. On one side was a glorious Indian spread. The other was some nauseating English breakfast spread, with like baked beans (that’s for summer BBQs not breakfast!).
Anyway me and my buddy head straight to the good side, when the hotel staff woman came running over to warn us that it was too spicy. She gently walked us to the gross English food. We confirmed with her, numerous times, that the Indian food was very spicy. We then dug in on the eatible food (the Indian side) and made a friend with the hotel staff lady.
It was somewhat spicy, but amazing.
Some Americans think black pepper is too spicy, some eat ghost peppers as a light snack, I am in between.
Fucks me up as a German, too. Globalization gave us all kinds of tasty spices, but go to any public event and you’d be convinced our greatest culinary achievement is sausage with tomato ketchup and curry powder.
Also wenn du mich so fragst, hätte ich gerne so Döner-style Fladenbrot mit Kümmel, Schwarzkümmel und Senfkörnern im Teig. Das dann von innen bestrichen mit etwas Erdnussmus. Dann das übliche Döner-Grünzeug rein, aber kurz scharf in einem Wok angebraten und in Soja-Sauce getaucht. Darüber frisch gemalener bunter Pfeffer und ein guter Esslöffel kaltgepresstes Rapsöl. Und dann Champignons geschnetzelt + ordentlich angebraten und mit Gyros-Gewürzen mariniert noch darin einbetten.
Ich denke, das sollte man gut in so einem Imbisswagen zubereiten können. 🙃
Also habe jetzt natürlich übertrieben. Keine Ahnung, ob das noch gut ist. Aber habe tatsächlich schonmal so Champignon-Geschnetzeltes in einem Fladenbrot gemacht und das war extrem geil. Seither hätte ich tatsächlich gerne mal einen vollwertigen Döner damit…
But “Currywurst” (curry sausage) was invented in Berlin. Indian wouldn’t use curry powder without vegetables in this way, or currypower at all (correct me if I’m wrong)
I’m no expert either, but yeah, I believe the lazy method of making the curry dish (Indian, Thai etc.) is to use curry paste. Our curry powder barely resembles the taste of the curry dish. In particular, it’s lacking tons of chili. 🫠
I was once explained that curry in the Indian sense is a rice vegetable dish with a lot of spices. To make it easier for the Brits, the powder was developed so that you don’t need all the fresh spices.
Curry in India is usually a side-dish served with rice or chapathi (flatbread). It contains a lot of vegetables, various herbs and spices, and optionally fish or meat. But the rice itself is not a part of the curry. Also we do use curry powder, mainly when we don’t have time or space to mix the spices properly.
As an American, going to any German-themed public event (read: Oktoberfest and uhh… that’s about it) convinces me that your greatest culinary achievement is sausage with mustard and sauerkraut. Not too shabby, TBH.
we also had schupfnudeln with sauerkraut, but with chopped bacon added.
asside from that, i also know mashed potatos with kassler (cured pork),
Leberwurst(loose sausage that is usualy used as a spread)
and blutwurst(blood sausage)
boiled in sauerkraut, as a Christmas classic.
(both sausages were loose and squeezed out of the casing)
i also remember grandpa snacking on cold raw plain sauerkraut for dinner.
but he was the only person i know that ate it like that.
but i dont remember any other dishes ive eaten with sauerkraut in it.
Well, yeah, to some degree these are just very easy to prepare. To some degree, they’re just the lowest common denominator, though, which is what I’m mainly annoyed by. Lots of these simpler foods could be easily improved by adding some spices, or we could even adopt some of the many street foods in Eastern Asia, to bring in more variety…
I recently discovered #16 black pepper. It truly can make things spicey. But table ground? Ha!
I know someone allergic to capsaicin. I’ve seen him eat the mildest salsa and turn red. He also sweats to black pepper. Maybe your father has a similar allergy.
What is “#16 black pepper?” Isn’t that just a grind size?
I didn’t know people used preground at home. Not any cheaper and tastes like actual dust. With a regular old pepper mill you can change that grind size easily. And no matter the grind size it doesn’t have the ability to make food “spicy” as in “hot.”
I grind my own pepper too, but #16 aka coarse ground is much larger pieces of ground pepper. #16 is the die size. You technically could grind it coarse yourself, but you’d have to sift it and only keep the bigger pieces. Here’s an example: Amazon Brand - Happy Belly Black Pepper, Coarse Ground, 18 Oz a.co/d/8e7AWHT But you should be able to find it at any big grocery store. I get it at Costco. It’s great for rubs and spicing up stuff just a bit. I think it’s the oil that remains in the course pieces as opposed to the smaller grind that allows the oil tooxidize quickly, which mutes the heat in the oil. I learned about it when I got into smoking meat. It’s used to crust a smoked brisket.
BUT THERE IS SOME REALLY GOOD CURRY IN THE UK BECAUSE SOME CONQUERED PEOPLES WERE COERCED TO THE OLD IMPERIAL CORE TO TRY TO ECONOMICALLY SURVIVE SO TAKE THAT frothingfash
I didn’t even deny anything specific about the colonially seized food; I was reflecting some very loud seething that got brought up during older dunks on jellied eels or beans on toast.
They weren’t wrong about jellied eels being the only protein the working class could afford, hence why they stopped eating that crap as soon as they could afford anything else.
Beans on toast with ketchup on the other hand is as indefensible as percolated coffee; there’s easier ways to use those same ingredients to make something that isn’t awful.
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