Dutch newbie.

The friendliest place on the web for anyone that enjoys cooking.
If you have answers, please help by responding to the unanswered posts.
See posts with no answers
H

HankTank

Assistant Cook
Joined
May 30, 2023
Messages
44
Location
North Holland
Hi, I am Henk from The Netherlands. 69 years.
A long history on international traincatering ( Bar+restaurant ).
My food-habits changed a lot , "thanks Kdrama " from 2009.
Due to irregular workrythm for a long time, I was 116 kilos still in 2013.
Back to normal rythm, and implementing good Asian basics in our daily food brought me back to 86 kilos soon. I cheat sometimes, but still "How would Dae Jang Geum ract on that ?"
 
Adding to above: "Real " typical Dutch food can be rather dull. But as a small but vital trading-place , Netherlands has many influences.
"Thanks colonialism ", Indonesian influences are plenty. Other exotic too. Watered down sometimes.
"Chinese " is completely different from American for example.
We have family around Toronto, and are familiar with the diversity there !
So far this intro .
 
hi and welcome from the neighborhood ;o)
my husband, who is from the german border region, loves netherland "cuisine". He is aleays happy, wenn he gets hier Frikandel Special 😁
 
Our mother was from Osnabruck, Dutch passport 1938.
Regular visits in our youth, till my 15th.
I worked on international trains for years to and through Germany to Austria in the buffets and restaurants.
But for holidays our first updates in 30 yrs were to Vienna and twice Dusseldorff,
In general I dare say, buying food and eating out in Germany is often better and cheaper.
Has always been like that. Probably the taxes.
The Frikandel we ate in Germany was actually better to, less fat :)

Tomorrow should be a warm day, kartoffelsalat (=potatosalad ) is on the menu !
 
Hello there @HankTank and welcome to the party.
You certainly have a very interesting story and it’s great that you have shared it with us all.
Train hospitality is a very challenging job but I know colleagues who have been working on them for years and absolutely love it!
 
Hello Hank
75555d9b2ef5b461a27bc0bffa5b8e60.jpg
 
Hi and welcome to Discuss Cooking, Henk. Now I am craving Danish frikadeller. (Danish mum and I lived there for five years.) I think they will be going on the meal plan very soon.
 
It finished all in 2003, when our company Wagon Lits closed all rail-activities after 127 years trains in Europe, Middle East and China.
Behind the scenes, it is more active again in the revival of nighttrains in Europe.
When I joined in 1977, it was mostly pre-cooked or fast-food type.
There are some trains in Europe still doing food in the restaurants. Not sure which. Out of reach with our budget anyway.
But like in Glenn Miller's Chattanooga Choo Choo : "Lunching in the diner, nothing can be finer".
Specially with a group: planes can not beat that.
 
taxlady said:
Hi and welcome to Discuss Cooking, Henk. Now I am craving Danish frikadeller. (Danish mum and I lived there for five years.) I think they will be going on the meal plan very soon.
Click to expand...
I was still wondering about Danish frikadeller. "Frikadel" is in origine French for minced meat.
In Indonesia the word is used for a dish with minced meat in it.
FrikaNdel , with an N. was an invention of a Dutch butcher in 1957, in my birthplace Dordrecht by coïncidence. He wanted it to call it a sort of hamburger. Not allowed, too much flour in it.
The frikadels we ate in Germany are similar to the Dutch.
Frikandel is considered "junk" but a very popular snack.
I looked up the Danish frikadeller.
They resemble more a meatball.
And look tasty !
 
HankTank said:
I looked up the Danish frikadeller.
They resemble more a meatball.
And look tasty !
Click to expand...
I looked up German frikadellen and they look more like a meat patty. The Danish ones sort of are a meatball, but I use one of the traditional ways of shaping them, so they don't turn out round. I use a tablespoon and my hand (some people prefer to use two tablespoons and not have to touch it with their hands). I shape it like a football/rugby ball. When I fry them, they turn out three sided. That way I don't get an unfried side. Nowadays, not everyone bothers to make them three sided. A lot of people just make a thin patty. You want as much crusty, brown goodness as possible.

BTW, in Danish "frikadellen" means "the frikadelle"; "frikadeller" is the plural; and "en frikadelle" is "one frikadelle". I guess I should post my recipe some time.
 
In Danish, there are also "fiskefrikadeller". Pretty much the same thing, but made with fish instead of meat.
 
Ok, what about Flicka.... old TV show about a horse... didn't it mean little girl or something like that? guess I got them mixed up.
 
You must log in or register to reply here.

Latest posts

Back
Top Bottom