for the frikandel, you can make it frikandel special, you cut a slat in the frikandel, then you put mayonaise, (curry) ketchup and chuncks of onion inside the slat, DELICIOUS
You Nailed eating the Haring.. This is the way we eat it..Pick it up by the tail, and drop it down your throat.. It is a flavour some people don't like, and others love it.. there's like no in-between..
I don't know what your citizenship status is, but if I were you guys I'd apply for citizenship and show them this video with the hagelslag on the kapsalon 🤣 I don't see how they could deny it after watching this 😂
Sandwiches arent dutch at all tho...but i think this is more of a language issue then anything else. I should ad hes right on the money about the uitsmijter and takeout. However pls get the uitsmijter at a truckstop restaurant, or at least a place catered to oldscool men. U just get a different product if u dont.
There are different tastes of bitterballen and Kroketten. Beef is most common, but you also have with chicken, pork and vegan which can be with vegetables or mushrooms or jalapeno's and more. Also you don't want to know what the frikandel used to be made of...
We usualy eat bitterballen and kroket with mustard. The frikandel is most popular as "special" with onions, mayonaise and ketchup. You should also really try a kaassouffle(cheese soufle) and fries with satay sauce
I'm sure I'm not the first, but there are different ragout fillings for kroketten. Veal, beef, chicken, veggies, cheese, satay/peanut sauce, etc. Gotta try them all. Some swear by the Kwekkeboom brand, though I think there's more than a little effective marketing involved.
There is a huge difference in the quality of bitterballen en croquettes. You need the ones that come from a good chipshop or in a bar with a alcoholic drink. They are packed with meat. So much better.
the only difference between bitterballen and kroket is the shape. You can get both filled with different types of ragout, and both are traditionally filled with beef ragout.
Kroketten you have different kinds:kalfslroket, kipkroket, ragout kroket. You can wake me up for Haring. Like the duth people say “je mag me voor haring wakker maken”
Have you guys already tried the traditional Brabantse worstenbroodjes ? You can buy them at the Jumbo supermarket. Put them in the oven for about 8minutes at 180 degrees C
I’d never leave the house in the Netherlands or in Dublin, when I lived in Ireland. Autumn to winter the weather is bad, just wear proper weatherproof clothes.
Both Bitterballen and Kroketten are usually consumed with Mosterd... Try it. Bitterballen are more of a snack during happy hour. Kroketten are usually eaten on a slice of bread. BTW... typical Dutch food like Boerenkool met spek (winter food) you still have to try... Eet smakelijk!
we eat the bitterballen when they are still very hot especially the inside is like hell hot put them in our mouth and then wonder why the inside of my mouth is hurtling hehe also there are lots of different version of bitterballen and kroketten.
@@stephenvanwijk9669 Wat? Boerenkool eet je met spekjes erdoorheen en met worst er naast. Eet jij je zuurkool serieus met als enige vlees wat spekjes erdoorheen en niks er naast?
Kroketten and Bitterballen are basically the same snacks, with the difference being the size and shape. Both can have different kinds of fillings, but the standard filling usually is a beef-based meat ragout. Personally, I never heard of/ had a chicken-based ragout kroket (I think), might look out for that one.
My daughter told me I was eating hagelslag incorrectly. I guess it isn’t made with toast but just untoasted bread and cool butter. I tried it like that and it was far superior. Something magical happened with that combination rather than with warm toast and melted butter.
Both ways are good, it comes down to texture preference... With toast the hagelslag starts to melt but you still have the crunch from the toast. With untoasted bread you have the crunch from the sprinkles which is really good as well 😁 That said, I did grow up eating it on untoasted bread, so that might be the most authentic way.
Haast vergeten in Nederland. Misschien oorspronkelijk uit de Haag: een broodje halfom. Wit puntje ( broodje) met boter (of margarine of halvarine) met vleesbeleg: lever en pekelvlees samen. Eventueel nog wat zout erop.
Hello , you should try a different type of kroket like de Kwekkeboom kroket or the goulash kroket. They have more flavour. Also try de frites zigeunersaus, it is really tasty. Greetings from Roermond.
@@buncharted It doesn't matter. Should you ever get an opportunity you may want to try the van Dobben Bitterballen en kroket, a different class. Or the Kwekkeboom Old Amsterdan cheese bitterballen and kroket. Frikandel Speciaal ........ or on a white bun with mayo.
Cocktail sauce (also called whiskey sauce) can be easily made at home by mixing mayonnaise, ketchup (about a third of the mayo) and a little bit of whiskey. Optionally, add some salt and pepper to taste.
The frikandel improves greatly when eaten with a little sauce, you can add to your taste any or some of the following: mayonnaise, curry, chopped onions, ketchup, saté sauce, etc
Greetings from Belgium! The country where we have the best (original) Belgian, so not French! fries :) You will find a “frietkot” in every single town. If you like the curryworst you should try a “viandel” next time. It’s a crispy curryworst. You also have the “curryworst speciaal”, they cut the curryworst open and add curry ketchup, mayonaise and finely chopped onions😂 We also have more healthy food of course. Feel free to visit. I live near Mechelen. Between Brussels and Antwerp. I think you’ll like it. Also Brussels is full of secret foodie-places! Hit me up if you plan to visit Belgium and I’m happy to share some nice places.
Just a small selection of my favorite places in Brussels: Wolf Sharing Food Market La Piola Pizza La Mamma Toukoul Old Boy Maru De Noordzee Beaucoup Fish Le Vismet La Maréé My Tannour Strofilia Frederic Blondeel (chocolate) Gazzetta Nona La Bottega della Pizza NIGHTSHOP Friture René
But please also do check out Antwerp (Antwerpen-Zuid and Zurenborg is where you´ll find the best restaurants), Ghent, Bruges, Mechelen, the Belgian coast with sand dunes in Koksijde, Knokke (Zwin) is beautiful too. When on holiday in Europe: try the Baleares and thank me later.😅
@ 11:43 --> Nataniël Gomes, the hairdresser who invented the iconic dish KAPSALON ( = hair salon), has passed away, according to Dutch newspaper Het AD of July 16th. Nataniël Gomes was 47 years old. It is not known what caused Gomes' death. The idea of the KAPSALON arose in 2003 during Gomes' visits to the Rotterdam shawarma shop El Aviva, right next to his own hair salon. The hairdresser wanted something that was not on the menu: shoarma with fries, cheese, lettuce and sauce. Although the dish did not exist, everyone in the shawarma shop knew enough when Gomes called and said "hair salon!" was called by El Aviva. Twenty years later, the dish can be found in almost every shawarma shop and the KAPSALON is even available abroad. Journalists from New York, China, Russia came to interview Comes because they found his story so special.
One of the best snacks for me is the bamihap. The frikandel should be a frikandel special with mayonaise curry sauce and raw onion. A Limburgse vlaai should not be forgotten. They are delicious as well as the banketletter and the tom pouce.
Also, if we're going for regional food as well: Twentse krentenwegge (raisin bread) and Frisian "sûkerbôle" (sugar bread) are really good too. And probably some others I can't think of right now
@@B-Meister Sûkerbôle absolutely. But not the supermarket kind, all soft and soggy. Freshly baked sûkerbôle - so from a bakery - has a slightly crunchy outside. Sliced and best eaten with dairy butter.
As a Dutch person I was confused when you said that you weren't going to find kapsalon if the sign outside said kapsalon, but after you explained it I was like duh, of course 😂 Your videos are so much fun to watch.
Poffertjes: very warm right from the vendor: culinary crack (not that I've ever tried crack) Bitterballen: kind of required with a cold bier, even on a warm day, by the sea, in a beach cafe. Trust me. Frikandel: Don't really have a food comment, but it IS the best food word to say in Nederlandse. Kroketten: Besides being street food, it is served in restaurants on brown bread with pearl onions and pickles as an open faced sandwich. Frietjes: Are you both fully deprogrammed from having ketchup with fries to having mayo?🙂 Special mention: Hagelslag. My wife grew up in the US with Dutch parents. Inevitably when school friends came over for dinner, the reaction to the Dutch food was (politely) luke warm. However if kids were over in the morning, little eyes were popping over the concept that toast with chocolate sprinkles was breakfast! She always makes sure we have them in the cupboard 'just in case' a craving comes along. Great video. How about Rijsttafel?
These were mostly Dutch snacks or snackfood. Try out kibbeling with ravigotsaus next time, it's much better and especially for fish. Eat some snert or erwtensoup (its a winter meal) next time and/or some stamppot. and also hachee. As a desert you should try out a tompoes, they are great but difficult to eat haha.
A fun outing in Rotterdam is the pancake boat. 😂 also winterfoods like zuurkoolstamppot, gestoofde andijvie, boerenkool, peen en ui, are also fun to taste but kinda potato heavy. If you add mayo and ketchup to your frikadel we call it an open leg. I find joppie saus not very nice. Oh my god!! Hagelslag on kapsalon…. Shivers in disgust. It’s like eating appelmoes with pasta bolognese
5:08 It really depends on the kroket and bitterballen that you bought. Basically they're the same thing except for the shape, but the filling (and with that as well: the brand) might be different. If you compare a beef bitterball and a beef kroket from the same brand, they should taste exactly the same 5:56 Next time you should try a viandel. Same idea, but a crispier outside. They're much better than a frikandel in my opinion 11:25 During the holiday season they also sell appelflappen / appelbeignets. There are three versions, one made of puff pastry in the shape of a triangle, one made of puff pastry which is round, and one which is a battered, deepfried slice of apple which is also round. The last one is the best one, and I'd say the only one worth eating. If they sell them (not sure if they sell them outside the holiday season, usually they're known as "oma's appelflappen" or "oma's appelbeignets", definitely give them a go. They're way better than oliebollen Other things to try: - Stroopwafel, but a freshly made one. There are stands at different markets that make them fresh, they're literally a thousand times better than store bought - French fries with peanut sauce, quite a common combination actually. It's my absolute go to - Bamihap and nasihap, two deepfried snacks, one with noodles and one with rice in it - Erwtensoep (split pea soup)
Just a nitpick, but "bitterballen" is plural, "bitterbal" singular. For some reason, it irks me beyond reason when people refer to "bitterballen" when they mean only one. Also, I don't think any Dutch person will consider a frikandel to be a sausage, even if it looks like one.
Definitely try out Stamppot/Boerenkool. My Oma (grandma) used to make it with sausage. 😊 Also.. I recommend trying out the less traditional ways to make bitterballen. On our recent Amsterdam trip, we tried out a place at the FoodHallen which did "fancy" bitterballen in various flavours. So good! Oh, and one more for your next outing.. Rijsttafel at an Indonesian restaurant! I can't find Indonesian food most places in Canada do that's always a treat 😊
thanks for the rec! we actually get rijsttafel in our video next week! (but we didn't mention that it's rijsttafel, because i just now realized it has a name, haha 😅)
Heb je al eens stampsla (aardappelpuree met zachte gesneden bladsla) gegeten? Je maakt dit met een gekookt ei, gebakken spekjes, rauwe gesneden uitjes en een klein scheutje azijn. Dit is echt zo lekker!😢
@0:25 hagelslag on toast? we don't toast our bread. we take a slice, we butter it with SOFT butter and sprinkle milk chocolate hagelslag over it so it gets stuck, and eat it as it is. (fold double and eat, or cut into 6 pieces and use your utensils, lol) @4:10... no mustard on EITHER????? tsssk. @9:45 Kibbeling... ehm... hope you had "Kabeljauw" instead of "Heek" or w/e that other 3rd very cheap knockoff's name is. From how it handled in the video, it looks like "Heek". It MUST be "kabeljauw" to have the real best taste. Also, it must be made to order, if they microwave it, walk out, to never return. And yes, different fish shops have different outcomes in how they make it (the batter matters). @12:00 Kapsalon, that one looks pretty good, neat, all well done. In The Hague you have to watch out where you get it, half the shops kill you (with soft excretion thru the night on the little room). Golden rule for such is: if the list of possible snacks is HUGE, don't go there. The more different food items they serve, the more overall quality goes down. As for food items in next part... "Mexicano" with chilisauce. "Bereklauw" (minced meatball sliced, with pieces of paprika and such on skewers) "Ertensoep" aka "Snert". Pea soup, from UNOX, not those other brands/non-brand. Its still not as good as real home made (your spoon should stand up in it without support for real made, with unox sausage, bacon, etc), but the canned/bags are an ok version. You eat it with DARK bread ("roggebrood"), dipping that in it and such. I hear Hema makes a good one, but never tried it. "Drop", the original soft drop from Haribo, Katja or Venco, real brands not the off-brand bags, Klene, oldtimers, etc are more "specialty". "Appeltaart" dutch appeltaart is different because a different specialty apple is used (jonagold / elstar) "Haagse Hopjes", candy.
There are many variants of Kroketten, Beef, Chicken, Shrimps, Am I the only Dutch guy who absolutely does not like Frikandellen? Herring like this is not pickeld like in Vinegar, it's cured with salt and its own digestive Enzymes.
As a retired military I can tell you that we (the military community, that is) have a category name for the Dutch snacks: brown fruit! I suggest you don't get your daily dose of fruit with this colour ;) On the snacks named bitterballen, kroket but also the season snacks oliebollen, I advise getting the pastry chef versions. Some very famous pastry chefs are: Holtkamp, Kwekkeboom and 'van Dobben'. Both Kwekkeboom and 'van Dobben' can be bought in the snack shops (patat zaak) but also you can buy them for home frying (make sure your extractor hood works properly :) and kip kroket is not common... rundvlees kroket (beef) is. If you ever have a chance to taste a garnalen (shrimp) kroket from Holtkamp you should grab the opportunity with both hands. Keep on producing these video's since I'm learning my country (and out=r food habits) a bit better through the eyes of an objective foreigner :D
Whenever i get a Kapsalon, i'm ALWAYS bummed out about the fries, yes it still tastes good and all but i like to take the fries out and replace them with fresh fries or potato slices!
9:28 nonono, it's not pickled it's been in brine for a bit but it's not been pickled. You are right when you say it's raw. BUT they're delicious if you pickle them too, buy some and put them in 50% 50% water vinegar, a half an onion and a few jeneverbessen, a quarter teaspoon of salt and a full teaspoon of sugar. Again , the maatje you're eating is delicious and raw. In 1978 it was decided that all maatjes being sold had to be frozen for at least 24 hours to kill the dangerous bacterium Clostridium botulinum. (yes, the one used to make botox)
"It's like a donut" Actually the Donut is a Dutch invention that came from heating problems. Cause a ball like that is hard to cook properly and if you don't do it properly you get the runs from badly cooked dough. So poke a hole in it and you get a more even heat distribution throughout the batter. The reason this was an issue is because a Dutch family in New Amsterdam (current day New York) wanted to introduce it during a formel banquet with VIP guests, and getting a bad reputation because the quests got the runs would be a big bad idea altogether. So a solution was found in the donut, and I am sure the donut recipe has since changed to create the current day donut that matches the tastes of many Americans.
Please check out the OKIMONO t-shirts, this brand is based in our beautiful city of Arnhem. Too much for the two of you to check out in one day though. I would recommend you stay the night at Hotel Molendal, right across the most beautiful city park of The Netherlands. This city should be on top of your list of cities to visit in '24......
Why eating it without sauce? Bitterballen/kroket with mustard. And a frikandel you slice open over its length and then mayonaisse/ketchup (or curry) and chopped onions...frikandel speciaal. And joppiesaus? Hmmm, I know it but never eat it actually. Best fries is patat oorlog (fries war)....which is fries with mayonaisse/satesaus (peanut sauce) and chopped onions! And oliebollen....I only like 'em with raisins/currants. Try a satekroket....you'll love it!
I was born here and I never connected the word 'patat' with fries. However, now I get it (actually a year or so ago). Patat is slang for potato! And the official french name for fried potatoes is pommes frites.
There are many video's like this out there, but they always gloss over this one delicasy: smoked eel. I'm not sure why. Smoked eel is, pardon my French, fucking delicious. Please let us know when you've tried some. Also: check out the bazaar at Beverwijk. It's THE largest market in Europe. Check out some RU-vid vids on the subject and decide for yourself.
Any traditional Dutch person would say no to a chicken based Kroket...it is Beef (not cubed but brased) or Veal, and Veggie for well....the Fedcheese. Holtkamp and Febo are regarded in the industry to make the best Kroketten. If it is Global, I don't know, you decide! I am just glad I don't have a Febo near me...
Ok you guys really need to up your dutch food game. Like there is a huge treasure trove to find in the sea. Like the oysters, Oosterscheldekreeft, Tarbot. But also inland like Smoked Eel (crazy good). In season also try the asparagus or the age old kale with potato and gravy and a sausage. And a frikandel without mayonaise, oef.... daring. The Jopppy sauce is disgusting, you have weird followers. Get belgian mayonaise or make it yourself
Ok. There's 2 main styles of kroket. There's the ragou (the thick soup) one, and then there's the 'draadjesvlees' one, which is pulled beef. The pulled beef kroket is the traditional one, and arguably the better one. Bitterballen come in the same 2 main styles. Try them with some mustard. Try the frikandel as a 'speciaal'. It's cut open lengthwise, and filled with currysauce, mayonaise and chopped onions. Kibbeling is good, but it is so much better when you get it fresh made, and eat it while it's still hot. I like mine with remouladesauce. The kapsalon is kind of an abomination that turned out well. But the fries go soggy, and I'm firmly opposed to soggy fries. Alternatively, try a Turkish pizza (with everything on it) with fries on the side. If you like fries with stuff added to them, try boerenfriet. It's fries with fried up onion and bacon, sometimes with mushrooms too. Me, I'm a 'patatje oorlog met uitjes' kind of person. Get a kaassouflé next time. And try vlammetjes with chilisauce. And a bereklauw saté. It's a sliced meatball and sliced onion together on a skewer, deep fried, and served with saté sauce.
There are tons of kroketten. Like with shrimp or with "Saté" (peanut sauce) etc. My favourite snacks are the "kipcorn" and the "frikandel". Thet are just a clasic.
Forgot to mention the name of this wonderful park: Sonsbeek Park. Also our Central Station is worth a visit if you plan to visit us by train. P.S. I could go on for hours and hours, there's so much to enjoy for you guys over here in Arnhem.
Next time if you’re order a frikandel try the frikandel speciaal thanks way better than the plain version! It’s with mayonnaise, curry and onions! Or try the Viandel, it’s the crispy version.
Regarding the hagelslag you've been very stingy. An excellent "Boterham met hagelslag" is a slice of bread with at least a one inch layer of hagelslag. To round things off you drink one big mug of Chocomel with it. Next you wonder why you don't feel hungry for the next 24 hours. Bitterballen: If you don't have third degree burn wounds in your mouth, you haven't had the real bitterbal experience.
If you like a kroket/bitterballen, you should get a "broodje van Dobben". Kings of kings of the kroket with some bread. 200% better then the regular kroket/bitterball
There is a big difference in quality concerning kibbeling. Try 'Vispaleis' in Scheveningen and use the 'ravigote saus' to get a fishermans perspective of exelent Dutch fishfood. Not the farmed fisch of the city, wich they will tell you it isnt farmed. Try the difference yourself.
Please please never ever do Herring delivered at home again! Just wait till the season is there ( June), select a good reputable stall and have them prepared in front of you and eat straight away or say within 10-20 minutes at home. This product goes off so easily! Taste too, only fresh from the knife as we say and pick a good stall. End of lecture LOL
Normally you eat the frikandel with sauces and onions. Like a frikandel special, that version of it is way better! And maybe you would like a saté kroket, instead of a normal one. Or one of my favorites a goulashkroket.
Putting choc sprinkles on everything is definitely not Dutch 😁 i think you are the first i see adding it to a kapsalon it didn't look good btw🤢😅kibbeling comes original with ravigotte saus (white) the bitterballen normally is eaten with mustardsauce and what is a frikandel without mayonnaise ✌🏻😋
Kroketten can be made of different meats, including beef. I would add to the long list Erwtensoep, but there is always a discussion about how thick it should be. In my opinion you need to be able to cut it with a knife. And mine you can !!! Proper Kibbeling is made with Codfish. Any other fish and it is not Kibbeling. There is a lot of fraud going on with this. Not the original Oliebol. It needs at least currants or raisins in it, preferably both. If it is plain, it is not original.
Mustard! You need mustard on your kroket en bitterbal! And all this beige stuff is mainly snacks and not really food. Not a vitamin in sight. Try hutspot, boerenkool, erwtensoep, bruin brood en kaas...that's FOOD.
Rarely if ever seen a Dutch person eat buttered toast. We generally do not toast our bread. (Unless we make a tosti). We have sliced bread. In many variation but generally in what we call a white and a brown variant.
You dont need to toast your (preferably white) bread for hagelslag. Also, try hagelslag with peanutbutter or on raisinbread and be prepared to be mind blown
