Dutch food

In addition to the unique features, discoveries and inventions
that the Netherlands has become known for, the Netherlands is also known
for Dutch food.
Dutch delicacies.

Let's start with Bitterballs (bitterballen)
A bitterball is a snack.
It is a small round deep-fried ragout ball that is eaten warm.
It is often eaten with other fried foods such as french fries
or as a snack in between meals.
There are both meat and vegetarian varieties.
There are also special varieties such as bitterballs with
seaweed.
When a bitterball is served it can be hot and it is best to let it
cool down before eating it.
March 27 is National Bitterball Day.
In 2020, the bitterball was added to the
Inventory of Intangible Cultural Heritage of the Netherlands.

Like bitterballs, the Frikandel is also a truly Dutch snack.
A frikandel is an elongated deep-fried rod.
A frikandel usually contains chicken seperator meat (squirt meat)
mixed with pork and a small percentage of horse meat.
To preserve its shape, it is cooked in the factory beforehand.
About half a billion frikandellen are sold annually.

the Groningen Eggball has already been added since 2017
to the Inventory of Intangible Cultural Heritage of the Netherlands.
the Eggball is a deep-fried snack consisting of a whole boiled egg and
a peeled egg in ragout after which it is breaded and deep-fried.
the province of Groningen has provided a grant of 45,000 euros for a
machine to automate the Eggball.
the eggballs can then be made using a machine
and be produced in a factory.

Poffertjes are a kind of pancakes but smaller and thicker.
The difference between making pancakes and poffertjes is the use
of a leavening agent such as yeast.
Pancakes and poffertjes are not cakes or cookies.
It is a dish that can be made in a frying pan (koekenpan).
For poffertjes, there are poffertjes pans to bake it yourself.
Poffertjes can be bought in the supermarket as well as in a restaurant
or pofffertjes stall.
Often the pancake is also associated with the Netherlands
because the Netherlands has many pancake restaurants.
Yet the origin of pancakes seems to be as far back as the ancient Greeks.
Many Dutch people do make pancakes or poffertjes in their lives.
You can also buy pancakes ready-made but homemade or
from a restaurant is usually much tastier.

After snacks, we move on to sandwich fillings.
Chocolate flakes is a Dutch variant of the Dutch product sprinkles.
Choladevlokken are small pieces of sweet chocolate about the size of an
old-fashioned sim card but then curled.
Like real chocolate, there are several varieties.
Mixed between dark, milk and white or sold separately.

Sprinkles (hagelslag) is also originally Dutch.
Like chocolate flakes, sweet sprinkles are eaten on bread.
Often the bread is greased with butter so the sprinkles
does not fall off.
Both chocolate sprinkles and anise sprinkles exist.
The first advertisement of anise sprinkles was in 1908.
Besides anise sprinkles and chocolate sprinkles, fruit sprinkles also exist.

Muisjes are eaten on bread and rusks.
The main ingredient of muisjes is anise seed which is sprinkled with
sugar water, glucose syrup and powdered sugar, among others.
When a baby is born, rusks with muisjes are eaten.
Pink with white muisjes at the birth of a girl.
Blue with white muisjes at the birth of a boy.
In addition to the traditional pink and blue muisjes, other colors have
have entered the market.
Orange at the birth of princess beatrix.
Yellow at the election of the new pope.
Green at the new city center in zaanstad.
And red at a staff association of the Venlo farmer's wedding party
which is mixed with the already existing blue muisjes.

Rusk (beschuit)
the Netherlands has a rich history in which the
United (Vereenigde) East India (Oostindische) Company (Compagnie) (VOC)
was also part of.
Around the grain mills in the zaan region such as in Jisp and (the) Wormer,
rusk bakeries were started.
(There is a chance that my ancestors from my mother's side also had a role
in this. From my mother's side there are in fact also millers from
the zaan region).
Without yeast, very hard cookies, namely ship's biscuit (scheepsbeschuit),
were baked.
The oldest intact ship's rusk is exhibited in Denmark
from 1852 but it thus began in the VOC era between 1602 and 1800.
Later, yeast was used and the product was called rusk (beschuit).
That also started in the Wormer, which is in the zaan region.

Stroopwafels are a type of waffles often eaten as cookies.
For example, as a cake with coffee or tea.
The stroopwafel started in Gouda.
The main ingredient is syrup (stroop).
Originally it is called the syrup waffle (siroopwafel).

Actually, the Dutch all think of Dutch Kruidnoten
when talking about Pepernoten.
However, a pepernoot is more of a product that resembles the Dutch taaitaai.
The theory is that it existed as early as 1615.
The earliest mention was in 1640 in a placard (plakkaat) of a Groningen bakers' guild.
Kruidnoten are a type of cookies made from speculaas spices.
There are also variants such as chocolate spiced cookies.
It is often eaten during St. Nicholas (sinterklaas) season (November-December).
St. Nicholas' helpers scatter the pepernoten or hand out pepernoten to children.
A pepernoot is about the size of a licorice.

Taaitaai is also a Dutch delicacy.
Taaitaai is also often eaten during St. Nicholas (sinterklaas) season (November-December).
It has the size of a cookie and has a taste between anise and speculaas.
It is also eaten on November 11 when the feast of Saint Martin is celebrated.

Bokkenpootjes are Dutch cookies.
Originally, it is West Frisian.
They are two almond foam cookies stuck together by
mocha cream or apricot jelly.
Bokkenpootjes can be bought in the supermarket or at the bakery.
the Bokkenpootjes from the bakery are often tastier than from the supermarket

Jodenkoeken are Dutch cookies.
The name has nothing to do with Jews (Joden) but originally have
something to do with Iodine (Jodium) deficiency.
Back then Struma (thyroid enlargement) used to be common.
As a result, Iodine (Jood) was added.
Later the name Jood (iodine) was changed to Jodium (iodine) but the cakes are still called
Jodenkoeken (iodine/jew cakes).
The Jodenkoek has been around since about 1848 and is made in Den-Bosch
by a son of a Frenchman who fled because of the French Revolution.
Later it was spread throughout the country and places are
mentioned such as Groningen, Leeuwarden, Den Helder, Alkmaar, Zaandam, Zwaagdijk,
Enkhuizen and Wieringen.
Still, the recipes seem to deviate here and there from the original.

the Tompoes is Dutch pastry.
the tompoes consists of puff pastry and pastry cream.
When there are oranje(orange) celebrations the tompoes is sometimes made
orange instead of pink.
For example, on celebrations of the royal house of Oranje-Nassau(Orange-Nassau)
and when the orange soccer team or other orange sports are played for the Netherlands

Duivekater is Zaans (= from Zaandam) and thus Dutch luxury bread.
It is often eaten at christian holidays.
the bread can also be seen in paintings by Dutch painter Jan Steen.
Duivekater is a light-colored bread inside and sweeter than normal white bread.
It can be eaten with butter but also with other foods.

These are by no means all truly Dutch dishes yet.
So I will be updating it.

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