At the back of the hill

Warning: If you stay here long enough you will gain weight! Grazing here strongly suggests that you are either omnivorous, or a glutton. And you might like cheese-doodles.
BTW: I'm presently searching for another person who likes cheese-doodles.
Please form a caseophilic line to the right. Thank you.

Sunday, September 17, 2017

THE CONDIMENT OF CHOICE IS MAYONNAISE

There is a five-day Dutch food festival in Bangkok going on. Dutch food, in Bangkok. Even if you know zilch about Dutch food, you realize that the contrast could almost not be greater.
Years ago, one of the most common search-terms that brought readers here was "frikandel", which can be described as a staff of finely ground meat with a hefty admixture of binders and flavourings (especially nutmeg, traditional in many meat preparations) rolled in beaten egg white and finely powdered rusk crumbs, deepfried till brown.
Which the Dutch used to eat as is or with hot white mustard, but now often served with a plurality of sauces, on a bun, chopped onions added.
You can still get it plain at FeBo.
Tourists in exotic tropical locales were desperate.
As further research made plain.

The Indonesian 'perkedel', though derived from the Dutch model, does not resemble it in the slightest, being a potato crocquette that goes well with sambal and peanut sauce.


Five days. Dutch food. Bangkok.

The news article describing this bizarre event (in Dutch) can be found in De Telegraaf : Andijviestamppot in Bangkok.

The cuisine being offered is more or less typically Dutch.
But never-the-less carefully selected and presented.


Here are real Dutch food pictures:



From: Wikiwand -- Frikandel.


Surinamese chilies (Adjuma and Madame Jeannette), now grown locally.


Girl Eating Oysters, from the Mauritshuis, by Jan Steen


"Je kan de week natuurlijk ook beginnen met een metertje kapsalon" from the FB page of Kwalitaria Bischopshoeve in Breda.


Kaashuis Tromp, in Amsterdam. Their photo.


Goed stuff. Not exactly what the Thais will be introduced to by master chef (Albert Kooi) at the Westin Grande in Bangkok.
None of this will be served.


I will confess that I am giggling at this concept.




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