RATING DUTCH FOOD *YOU PICKED FOR US!* (americans try dutch snacks)

[@Linda-hs1lk]

Funny story. When my mom went to Australia, about 30 years ago, she somehow decided to bring 'gestampte muisjes' with her for our family there. Somehow the drugs dog was very interested. First the handler pulled the dog away, my mom being an elderly woman but it came back so they asked her to empty her bags and out came the 'gestampte muisjes'. Now, it looks like something different, lol. The man asked her what it was and all the could think was to literally translate it into 'crushed mice' what the situation made more confusing, lol. At the end they understood it was a Dutch thing and innocent. But at least we have the story to tell, lol.

[@Brennbare]

The Bugles should be eaten with the Danish cheese tube. The tube that looks like a chef.

[@jodocusonbenul]

Or Monchou.

[@zaltmanbleroze]

I eat it with paturain or boursin

[@MWiddle]

I used smeerkaas (quit salt) and then especially the 'sambal' smeerkaas.

[@corv.9706]

sambal smeerkaas ideale dip

[@whatElse88]

Haha yes i was expecting this tube

[@TrojTV]

With the vlavlip, instead of cherries (never heard of it even), just use karvan instead. You can even choose your own flavor karvan. But strawberry or red-fruit is the best in Vlaflip With the bugles, get some "smeerkaas" and dip the bugles in it. Add some Karvan to karnemelk, to make a great fruity milk drink. The applestroop goes GREAT on a buttered sandwich

[@RvEijndhoven]

Ooooh, I just got where the confusion set in. When they said cherry syrup, I was like 'yep, that's right, syrup. Why are they getting it from preserved cherries, though?' But it's not right. Because despite sounding similar the English translation for the 'siroop' you use for a vlaflip isn't 'syrup', but 'grenadine'.

[@knirfien2091]

@@RvEijndhoven Syrup is actually the correct word, but I would have been more specific and said lemonade syrup. renadine is more of a sweetened juice concentrate for cocktails.

[@ikkeschopkont]

For all the non dutchies... Karvan cevitam is a lemonade syrup brand 😅 with dozens of different flavours, that is a standard part of the Dutch household. Almost everyone has a bottle on hand for surprise visitors 😂 of like us, for a daily glass of lemonade

[@Gnomelotte]

Karnemelk with syrup was the ONLY way I would even think of drinking karnemelk as a kid. (Now I love the stuff pure)

[@MatthijsHoekstra]

We are moving back to NL (Dalfsen near Zwolle) after 11 years in the US (Seattle) you are one of my favorite channels to watch and getting super excited to get back to NL and enjoy all the stuff you are talking about. It's so weird to lose sight of some of the beautiful things from NL.

[@JaccovanSchaik]

2:11 cat is like "Muisjes? Save some for me!"

[@dianagerdes]

Im nl and muisjes means mouse but dont woory not made of mice

[@lisall.6]

Instead of using cherry juice for the vlaflip, we used plain lemonade syrup (limonade in Dutch) when I was a kid. It brought back a childhood memory for me, haha! 🍒🍋

[@buncharted]

ooooh yum!!!

[@BabzV]

Yes exactly, I think they call it 'tang' in the US?

[@rubenvanrossem9132]

Roosvicee

[@toaojjc]

Yes scrupules. Like carvan sevitam

[@RenateVasterd-kz5xh]

Ranja, another name for lemonade syrup

[@Brennbare]

Oh I forgot. Try the appelstroop on pancakes. It's a bit of hassle to put on, but it's so delicious

[@MartijnPennings]

If the pancake is still very hot, the appelstroop will "melt" a little bit and it's spreadable.

[@Linda-hs1lk]

Eeeww. I hate appelstroop.

[@PaulaBean]

@@MartijnPennings Yummy. I prefer my pancakes with bacon and cheese!

[@joneinarmattiasvisser6113]

I has to be a flat crepe style pancake though. Not fluffy american. Flat as can be. Milk eggs flower

[@bramvanduijn8086]

@@PaulaBean I think bacon, cheese, and appelstroop would work very well together. I've had bacon appelstroop and that definintely works.

[@RikFTK]

You should have gotten the original brand Enkhuizer Jodekoeken. Soooo goooood.

[@dlittle7983]

My thought, too.

[@josboek1639]

Davelaar ftw :)

[@DudeMrSmarty]

so true! I actually don't think any other brand comes even close to the Enkhuizer, the original jodekoeken brand

[@GirlLovesFairytale]

I was so confused that they even have a home brand xD

[@CatharinaKoenheim]

The other brands or hoe brands are just as good except cheaper

[@ClarissaWild]

You should put WAY MORE muisjes onto the beschuit. But I would try it on a bun next time (bolletje). That way it's way sweeter.

[@qazatqazah]

What can I say? You're doing a great job reviewing all these Dutch foods. Bravo!

[@annedenhaag3511]

The appelstroop is also great when you have mild iron-defficiency. Years ago my GP told me to eat 1-2 sandwiches with appelstroop a week (a bit thicker than on the video) to prevent a new (massive) iron-defficiency. So after I got medical iron tablets, I have taken my two sandwiches with appelstroop a week. No probleem ever since.

[@NLJeffEU]

You can even taste it

[@dimsel]

When we used to have school milk in primary school most of the 30 kids had semi-skimmed, a couple full fatty and chocolate milk and only 2 of us, so that includes me, had karnemelk. Even for Dutchies it's an acquired taste. De Ruijter used to produce old Dutch aniseed cubes which you could use for making hot aniseed milk with, till their machine broke down and they couldn't get replacement parts anymore. They replaced the product with really expensive sachets, but you can do a cheaper version of the milk by using De Ruijter 'anijshagel' or the 'gestampte muisjes' you've got there, but likely the 'anijshagel' comes closest to those cubes, nutritional value and ingredient-wise (the cubes consisted of sugar, dextrose, aniseed extract and hardened plant-based fat, 0.5g per 100g).

[@apveening]

I would have buttered (probably using margarine) the bread for the "kokosbrood".

[@vachtje]

Roomboter onder het kokosbrood.

[@d.6593]

Margarine 😮😢😢😢

[@CitizenMio]

Yeah the coarse texture definitely requires a bit of lubrication xD

[@StevenQ74]

Lays used to be called Smiths in the Netherlands before Pepsico bought them which was a company started by Dutch patoto farmers togerther with Frank Smith from the UK.

[@daphnelovesL]

And we lost a lot of great flavours

[@maartenkos98]

Not entirely true. Smiths was founded and started in the UK in 1919. Only in 1958 Dutch farmers contacted Smiths to make chips in NL. In austalia it is still called Smith’s.

[@daphnelovesL]

Bedankt Maarten voor nieuwe feiten!@@maartenkos98

[@covadek]

Tip: put the bitterkoekjes in a bowl of vanillevla en keep it overnight. Delicious.

[@youserawaiting3876]

I've learned that Bugles are Dutch. They were sold by Smiths, a Dutch chip maker that was set up by a Dutch potato farmer and a British chips distribution company. It is now sold under the Lays brand of PepsiCo.

[@AnneSpeeFrickus]

Smiths is van origine Brits, Google ik net. Niks Nederlands aan tot ze in 1967 hier ook een fabriek neerzetten.

[@TheSuperappelflap]

Appelstroop is definitely a thing in desserts, you can also put it on pancakes instead of regular syrup. Oh, by any chance, have you tried "Haagse hopjes"? Its a traditional candy, I dont think people have that anywhere else.

[@buncharted]

is that the coffee candy?

[@TheSuperappelflap]

@@buncharted yeah

[@buncharted]

i think we tried them in the first grocery store food video we did. they’re one of my favorite candies!

[@PaulaBean]

@@buncharted There's also a 'haagse hopjes'-flavoured 'vla' (= custard). It's called 'Hopjes vla'. It's light brown and sometimes said to have 'butterscotch' flavour. Like other vla, it's in the refrigerated section in square cartons.

[@ImRivendill]

Lovely seeing another video! For the Bugles I've heard it's really good when you combine it with "Heks'nkaas", which is a; creamcheese, fresh herb and garlic dip. Karnemelk is probably known better as buttermilk, although from what I've seen online the US buttermilk usually looks way thicker. And I don't know if the comment section is the place to suggest snacks, but as I was late with the community post last time I'll suggest some stuff right here (some of the stuff is best found in Friesland/Groningen) - Friese/Groninger Droge worst (dried sauage, borrelsnack. Make sure to remove the skin) - Heksn'kaas (as stated above, dip it with bugles or cheese) - Beerenburg (Herby alcoholic beverage from Friesland, similar to Jaegermeister. Very good with some cola) - Fryske Dumkes (Frisian thumbs, they're cookies) - Sukerlatten (Sugarplanks(?), also a thick cookie) - Hete bliksem (It's a stamppot with apples, there are plenty of recipes online!) I've been a sub for about a week now, really enjoy your content! It's fun seeing other people explore your culture and actually enjoying it. Keep up the good work!

[@stefandebruijn2654]

Heksenkaas is terrible. It has an awful sugary sweetness. Because the ingredients are cream cheese, SUGAR, herbs, leek and garlic.

[@ronschellekens5111]

​@@stefandebruijn2654gelukkig heeft iedereen een eigen smaak.

[@NLJeffEU]

Lets be real "Danish chef" cheese out of a tube is the OG filling for bugles

[@itsalwayshalloweenexceptwh5118]

@@stefandebruijn2654 I can't agree more. I tried it a while ago because I was curious what the hype was about and I hated it. It tasted so sweet and artificial. I love Val Blanc (a cream cheese with garlic and herbs) and was expecting something similar. It was not similar.

[@itsalwayshalloweenexceptwh5118]

@@NLJeffEU I remember that from my student days (early 2000s), and although I don't love it it's much better imo than heksn'kaas. When I do eat bugles I eat them without a dip.

[@vries153]

Just a tip you can get the Herring without pickles as well its called Zure Haringen , extra tip eat it with some of the union rings from the bottom of the jar , some people put them on a slice of bread put some of the pickled union rings on top and then eat it by folding the bread , use a plate to prevent dripping of the juices :D And most important without the pickle you taste more of the herring

[@woutersplinter4981]

De Ruijter! They are from Baarn, where I grew up. My mom lived quite close to the factory. Nowadays I think they are stationed in Zeist.

[@schiffelers3944]

Appelstroop, is made of apples cooked with some sugar and water, and a little bit of lemon juice. With the honger winter in NL (WOII) as people needed to resort to eating plant bulbs, in the south (limburg) they had appelstroop to get them through. Zuurvlees is from Limburg. You can also have perenstroop, or a mix of both. Appelstroop met Limburgse kaas of roggenbrood. Or just appelstroop met kaas op brood.

[@NL-001]

For your vlaflip traditionally you should use Tova aardbeiensaus, not the cherries.

[@buncharted]

ah HA! it’s a “saus” not a “stroop”!

[@NL-001]

You can also use the aardbeien sirop. But I don’t know it’s still available in shops. Instead of that you can use Karvan Cévitam sirop. Is even better.

[@spinozatheobvious626]

​@@bunchartedso one really confusing thing for English speakers is that "stroop" and "siroop" are different things. "stroop" is sugary and thick, to put on pancakes or bread. "siroop" is to be watered down into lemonade or used in a desert. There's no such thing as "aardbeienstroop" but there is "aardbeiensiroop". Still, appelstroop is even thicker than suikerstroop, I guess because of the pectin?

[@thernymous]

​@@bunchartedyou can tova- or maybe nowadays branded as hero - dessertsausen in any supermarket in the baking products section. Comes in cute little bottles in a variety of flavors: chocolate, caramel, strawberry and maybe others (not sure). Ideal for topping puddings or small pastries.

[@dasja9966]

​@@spinozatheobvious626i once made aardbeienstroop on accident. Wanted to make strawberry jam but i got distracted and massively overcooked it until it became stroop. Not something you would find in a supermarket. It was good though.

[@2coixos]

wij aten vroeger altijd vla-flip met een scheutje frambose limonade siroop en een beschuitje in stukjes er door heen. In Nederland dronk ik altijd karnemelk bij m'n ontbijt en lunch, je kunt het helaas niet krijgen in Portugal. Jullie moeten Choba chocoladeboter & Bebogeen pasta proberen als broodbeleg.

[@PaulaBean]

Lol, Bebogeen. Trouwens, als je yoghurt verdunt met melk krijg je een soort karnemelk, misschien handig in Portugal?

[@joneinarmattiasvisser6113]

In Noorwegen heb je ook geen karnemelk. Wel kulturmelk, smaskt naar een yoghurt karnemelk mix, en vind ik beter dan karnemelk. Nederlandse karnemelk is echt zuur, de Oostenrijkse die ik ken is voller en zoeter.

[@alexandereduardvankessel3820]

Verkopen ze geen " lette fermentada" in Portugal?

[@Gnomelotte]

Choba chocoladeboter is lekker. Als kind vond ik dat echt verrukeluk...maar de smaak van nu is iets anders.

[@jackofalltrades5761]

Fill the Bugles with Danish Chef Cheese spread naturel (also available at AH).

[@sylviakleindop8747]

Or dip them in “Heksenkaas”….

[@Boellie1981]

Or boursin

[@joneinarmattiasvisser6113]

Well, never eaten the Danish Chef Cheese Spread (I am actually dutch but live in Norway). Looks like norwegian cheese in a tube we habe here, often with bacon or ham flavour, but things like jalapenon flavour (surprisingly not hot at all, norwegians hate hot food). Those tubes are delicious on bread bit I can imagine on Bugles😅

[@PrivacyGevoelig]

Nahhhh definitely "kruiden" instead of naturel !!!

[@Jaikweer01]

The buggels you need to stuff with the tubes that look like a cheff. That makes it the dutch version

[@anniek4681]

We used to make vlaflip with aanlenglimonade (sirop to make lemonade) just a littlebit of sirop. Van Karvan Cevitam the rozenbottel one that you can stil find at the babyfood isle in the green glass bottle.

[@MichelBaek]

You should eat the Bugles nacho cheese with Heks’nkaas (Heksenkaas). Eating Bugles pure is not that great but dipped in Heks’nkaas it is very lekker. ❤❤❤

[@Kal_RP]

When i was a kid Vlaflip we did as "cocktails". Longdrink glass, layer Yogurt and Vla then last you pour in lemonade sirup (ranja siroop, karvan cevitam type sirup), flavour doesnt matter as much mostly personal preference. You used sirup from conserced fruit, which while similar not quite the same. Bugles are great when you combined them with something like Paturain cream cheese with herbs. Karnemelk = Buttermilk , this is usually drank with breakfast or lunch instead of normal milk, good for guthealth, also great for baking. Appelstroop = basically molasses from apples. Great with bacon pancakes. Vlammetjes are based of Loempia/Eggrolls/Springrolls.

[@mirjamvond1731]

Gestampte muisjes are terrific on warm toast with butter, so it kinda melts into the butter. Argh so gooood

[@romalovesmac]

for the vlaflip you use the lemonade syrop that you usually dilude, the cherries you bought are usually for baking pies

[@buncharted]

we avoided the lemonade syrup since it has sucralose in it 😅😅😅

[@robbiebeijer9334]

@@buncharted There is lemonade syrop for sale whiich is purely made of fruit, like bonbébé.

[@lily_littleangel]

3:50 the bubble variant is in a different part of the supermarket. No bubbles is in the fruit juice aisle whereas bubbles is in the carbonated beverages aisle, were cola and fanta lie.

[@apveening]

That rolmops at the end is a bit of an acquired taste. For some reason it is also a traditional way to serve herring in Warsaw.

[@spinozatheobvious626]

Germans are also nuts about rollmops, so I guess there is just a north sea Baltic rollmops continuum.

[@apveening]

@@spinozatheobvious626 Might be, I was a bit surprised by seeing the Dutch spelling in Warsaw as that doesn't really fit Polish grammar.

[@margreetdoodeman1441]

​@@spinozatheobvious626do not forget the Swedish: gaffel bitter, different tastes in canned herring.

[@vincenzodigrande2070]

Get the pie topping type of cherries for the vlaflip, that has a thick syrup. That is when you like cherry flavour, that has a much stronger cherry flavour.

[@BartReintjes]

You should eat the bugels with the danish chef cheese. it's cream cheese in a tube (with a chef hat) different flavours to choose

[@marcl.1346]

Vanillevla met chocolade hageslag mixed through it. It tastes master.

[@buncharted]

ooh yum!

[@BabzV]

Rolmops is alright. Smoked eal is my personal favorite, but fresh from the fish monger only. 😍🤤

[@spinozatheobvious626]

Yeah that or caviar covered in gold...

[@BabzV]

@@spinozatheobvious626 I know it's expensive, that's why I'm only able to get it like once a month. I'll skip on the caviar thanks. 😉

[@Gnomelotte]

Smoked eel is absolute S-tier, but it must be fatty, lean is meh. I hardly ever eat it because it is so damn expensive ! But sometimes Nettorama has some at a great discount...and they are pretty good.

[@Gnomelotte]

@@BabzV Once a month still sounds lavish ! 😀

[@vbuijten]

You guys are so much fun, really enjoying your videos and your openness! Greetings from a Dutchie who just moved back from Barcelona Spain after many years and who understands some of the things you're going through :)

[@buncharted]

if you ever get a craving for the good stuff go to jamon jamon in haarlem!

[@vbuijten]

@@buncharted thanks for the tip! that made me think, maybe cool to make a video about the availability of food from other countries and cultures in the Netherlands(there are many supermarkets, shops and restaurants like that). Btw, you're welcome to come to Delft and we'll have a beer and bitterballen :)

[@iamaloserkid]

My dad always made us vlaflip when I was younger and thought he made this genius invention. Until later in life they started selling pre-made vlaflip in the store and I realized he did not invent it🙈 he always used strawberry limonadesiroop for the vlaflip. I always mixed it though, to create a nice pink mix

[@buncharted]

😂😂😂

[@apveening]

A nice variation is with brown sugar and cinnamon, use a big bowl and a mixer to make it a bit frothy.

[@RFGfotografie]

I am not sure if you guys already tried it, can't remember a video watching you try it. But, Lays chips (paprika is the best for this) and/or cucumber. With "carnaval" saus. This are those dipping sauces you make with mayonaise and water. Seriously a treat to eat :) Also the Lays Ketchup chips in my eyes are still amazing. And with the Eurocup coming, there will probably be those soccer themes chips again, which are freaking awesome to.

[@20kilovolt]

Bitterkoekjes (Macaroons) owe their name to the bitter almonds they contain. This almond species contains the poisonous hydrogen cyanide. The baker I am good friends with told me that he is not allowed to put more than 3% in a cookie, but he did not know the reason. I knew that many fruit seeds contain this poison and that's how we found out why.

[@Dutch1961]

Icecold karnemelk is delicious on a hot summer day.

[@PaulaBean]

Even more if you mix some fruit syrup in it: then you get Yoki Drink!

[@Misty71]

It is also delicious with fresh orange juice, 2/3 karnemelk and 1/3 orange juice

[@pietergreveling]

First of all: don't store stroop in the fridge! 🧐 But for the Vla Flip you can heat up the Appelstroop and stir in some water, so when it's cooled down you get a syrup that you can pour, like schenkstroop! 👌🏼 And the combination of salty and sweet like with the old cheese, also works with spek pannenkoeken en keukenstroop! 🤤✌🏼

[@martijnphilipse6864]

For me the rolmops is one of the options for when I'm looking for a snack. You know...sometimes you want something sweet, sometimes salty. An opened jar stays ok for quite a while in the fridge.

[@anita64]

You should make bitterkoekjes pudding with the bitterkoekjes. You cook custard with milk, break the bitterkoekjes in pieces and add to the custard pudding when it's still simmering. Then keep stirring till the cookies have basically fallen apart completely. Eat warm or cold. If you want to eat it cold you put some cling film on top op the pudding so you don't get the thick layer on top. It's really delicious.

[@thewrathfullloner]

For the vlaflip you are supposed to use siroop that we make ranja with .most known brand is carvan sevitan

[@deebee2603]

I'm with Michelle - I would have buttermilk (Karnemelk) poured on my head any day rather than eat herring (Rolmops) from a jar.

[@PaulaBean]

Pickled herring is lovely!

[@sharondrost]

Sisi is actually just a translation of 'ja ja' (yes yes) (I remember a old commercial where they sang 'si-si, ja-ja')

[@Gnomelotte]

Maybe a play on si meaning yes and the si from sinasappel ?

[@ArumesYT]

11:20 I said this before: watch the ingredients. The original is with almonds, high quality versions (like that local bakery you mentioned, or the larger "bitterkoeken" from AH's bakery department) still have almonds, but the ones you ate have apricot seeds. You get what you pay for.

[@heartshinemusic]

Karnemelk tip: add a little sirop (like strawberry or something.) Just add like 1/10 to a glas and stir. It makes Karnemelk much more drinkable. I used to drink this as a kid.

[@Sjiesjam]

My favourite is sinaasappelsiroop. Opa brought that home from work. He worked at Hero. And the other Ops at Nibbit.

[@ilsepaans.0184]

You guys live in Dordrecht? That's so cool! I live in Hardinxveld-Giessendam. :D

[@jpdj2715]

Karnemelk - I drank that a lot as child. Later in life developed an allergy for cow milk protein and so there's no dairy in my diet. I sort-of loved it. At some point we started to annually go on a holiday outside the Netherlands and lo and behold, we found the karnemelk in Germany and Switzerland much tastier. Probably has to do with the grasses and the abundance of flowers that would still be in these.

[@apveening]

More likely because Dutch karnemelk isn't a rest product of butter production anymore, in Germany it still is.

[@jpdj2715]

@@apveening - my recollection is about well before 1968. My recollection of the Dutch meadows was these were full of flat, watery bovine excrement, medically called diarrhoea - from unhealthy food, that is.

[@apveening]

@@jpdj2715 That food isn't really unhealthy, just way too nutritious and lacking in fibre and German cows are on the same diet.

[@rmyikzelf5604]

Kokosbrood on fresh white bread. Yes

[@metalvideos1961]

Gestampte muisjes is made from Anijs (anise) its the same as the normal muisjes but made in powder form. pretty much the same as sugar and powder sugar.

[@EduardsPutra]

Quality content! Rolmops is the best with Fries roggebrood, and plain Greek yogurt.

[@schiffelers3944]

So with pickle flavor you mean sour??? You kan also get that same type of haring (in zuur) without the pickles. My dad often had zure haring with his erwtensoep. (Take a bite of the haring while also eating the soup.) Haring won't keep long, thus it is put in het zuur. (inmaken) Similar to a pickled cucumber is a small komkommer in zuur.

[@eddy6833]

Congratz!! Appelstroop and vlavlip combi is a true invention. You have the right to name it now. I have tried it and it is truly a new "Dutch" taste. It is on my favorite list now. Send the receipt to Albert Heijn, they will make it.

[@buncharted]

🥳🥳🥳

[@blinkachu5275]

Btw, the rolmops made me think of another Dutch snack: At Dutch birthday parties they often make pickles wrapped in "boterhamworst" Perhaps Michelle would like that a lot more than trying rolmops ^^

[@Sjiesjam]

Or cervelaat /salami

[@remcohoman1011]

6:33 bugels the Dutch way.. with Chef, Alpenkruiden from a tube !!

[@NakedPigeon]

Misschien een idee voor een video, Nederlandse muziek. Ik benieuwd wat jullie vinden van de Nederlandse artiesten en bands. Zowel Nederlandse als Engelstalig

[@apveening]

I would recommend Boudewijn de Groot, Golden Earring and Ramses Shaffy, both with and without Liesbeth List. And I know some others will recommend André Hazes, so I better mention him here as well.

[@vbuijten]

@@apveening Yes but also through in some tacky music in the mix :)

[@NakedPigeon]

Een paar suggesties: een paar van mijn favorieten: De Dijk (Dutch blues, rock) Rowwen Heze (mix van Tex-mex, polka, rock in Limburgs dialect Boudewijn de Groot Herman van Veen Ramses Shaffy Stef Bos Lisbeth List (de "traditionele taal kunstenaars van de Nederlandstalige muziek) Chef's special (pop, hiphop) Urban Dance Squad Sandy Coast (60ties 70ties muziek)

[@apveening]

@@vbuijten I did, I mentioned André Hazes ;)

[@OtagesBringthemhome_NOW]

Buggles are even better if you fill them with some of Danish cheese spread, its in a tube with a white large cap that looks lik a chef head, it has a chef on the package.It's kept in the cooling somewhere. They have 2 flavors, natural and with herbs it think( both good). A friends taught me this ages ago and i got hooked on that combo. Enjoy !

[@Charuchii]

A lot of people recommended adding limonade syrup to the vlaflip, but if you get it, also add and mix some with it with the karnemelk! My mom used to make that for us when I was a kid and it's very good

[@laanytje]

For the vla flip you need rosvice syrup (in glass bottle). For the bugles also try the cheese spread from danish chef.

[@ivarvanderheijden]

By the way. Bugles are eaten with dip here. Mostly creamcheese based. Or, if you want to get adventurous, sweet chili sauce, or, my favourite, plain sambal oelek, and washed away with plenty of ayran. ❤

[@gember1382]

Who ever said vla flip is made with fruit juice? I have NEVER heard of that. Just lemonade syrup is what we always did/do. Maybe you can try the bugles again and than fill them up with different things like heksenkaas, smeerkaas, the little chef cheese, etc.

[@WizardOfOss]

First reaction to the Tokkelroom surely didn't look that promising 😆 As for appelstroop, if it's "rinse" appelstroop it's actually more beet than apple. That might sound like a bad thing, but most people prefer it over pure appelstroop. And finally the kokosbrood, I loved that as a kid. But then tried it once again after at least 30 years......and should have kept it a childhood memory....

[@bartlucassen9145]

Pickeled herring is great when you come home from work , and craving something to eat before dinner!

[@Paragon643]

Putting apple stroop into a vla flip is a new one for me that's for sure. I normally use it one a soft white roombroodje (from a bakery) or on roggen brood together with some creambutter and cheese, especially Limburgse stink kaas (limburgish smelly cheese). It taste amazing though smells rather odd hence the name. When ever ye are back in the south again ye should pick some up from the grocery store, comes in little squares with a clear white ish wrapper that has a cow and some green on it with the text "echte limburger"

[@joost9098]

Now I just have to try this.

[@huub1297]

Limburgse kaas, "Rommedoe", with appel-perenstroop on roggebrood. Also very good with drinks like beer or wine. For that occasion, you also could make small appetizers.

[@marten73]

Try 100% appelstroop too. If it says 'Rinse' that means it's made of sugar beet and just a little bit of apple. Rinse appelstroop uses 160 gram of apples per 100 gram product, the pure appelstroop uses 780 gram apples per 100g.

[@Bowwow30]

Michelle and Alex, have you already been to a proper Dutch 'borrel'? The word borrel has two meanings (i) a small strong alcoholic drink, mainly a shot of jenever and (ii) a usually informal event/gathering to have drinks and some snacks with each other (2 persons having a drink does not qualify as a borrel, 10 and more does, but it's unclear what the threshold is to call something a borrel). Borrels take place at the end of the day sometimes to celebrate something and that can be literally anything, or as an informal closure of an event, like a seminar, training, annual meeting etc. The most famous 'borrel' is the Friday afternoon borrel (vrijdagmiddag borrel) that most companies hold to 'celebrate' that the working week is over. Employees come together and drink a few beers, wine, sodas or whatever, to close the working week in an informal setting. I worked in a law firm and it had its own pub, inside the office. I know many Dutch law firms have that, but other companies have their Friday afternoon borrel in the cantine or sometimes hall. At such borrels, especially the borrels that are held at the end of a seminar or other event, snacks are being served. These are mostly deep fried snacks, like bitterballen. Sometimes fancy snacks are served, but to be honoust: nobody likes these fancy snacks and everybody just wants a bitterball. Often not only bitterballs are served, but a plate with mixed deep fried snacks (in Dutch "gemengd (mixed) bittergarnituur" (snacks)" is presented. Such platter usually has bitterballs, mini frikandels, cheese soufflees/cheese sticks, bamischijven (don't know how to translate), chicken nuggets, loempias and vlammetjes (this is why I comment) on it, together with a variety of sauces. Since borrels are held almost every day (although Monday is not the best day) and at almost every event, it's not hard to attend one. And since it's so informal, nobody will notice if you crash at a borrel. Once you're there, free drinks and snacks are at your disposal!! But maybe it's even better to get invited to one and I'd be happy to invite you to a proper borrel as soon as I have one. Speaking about a bamischijf: have you already tried it? Every snackbar sells it. I'd recommend not to get the one from Smullers or Febo, but the one from your local snackbar. Bami is an Indonesian dish that got popular in the Netherlands and was amended to the Dutch taste. And it also was transformed into a snack, the Bamischijf (bami disc). It's savory, it's a little bit more spicy than the other snacks, it doesn't need a sauce, it's just pure gold. Try it!

[@deebee2603]

Alex with the powdered Muisjes on his mustache 😂😂😂That's the funniest thing since very early on where Alex slid off the sofa. The cat always provides humor too! 😼❤

[@AxeGaijin]

Krentenbol + belegen kaas + appelstroop.

[@buncharted]

lekker!

[@renevaanhold]

Heerlijk!

[@releasethekraken5039]

Allemaal tegelijk? Wat voor een monster ben jij? xD

[@Sphagetti__]

@@releasethekraken5039 Een Limburger ;), wij doen het anders hier

[@RFGfotografie]

I am not sure if I told already and/or it's been done already. But... Slagroomvla with lange vingers, microwaved for about a minute in the microwave. Learned to eat that from my grandma. It's so good! Also at this time of year you have something called oranjevla. And around fall you have something called Stoofperenvla. Seriously advice that to.

[@ludouniversalis]

I guess the appelstroop/old cheese combo works because of the mix of sweet and salt, which kind of reinforce each other.

[@releasethekraken5039]

Here's a tip for the anijs: if you can't sleep, get yourself a cup of milk and mix some anijs into it, then chuck it in the microwave for about a minute and a half and you got yourself some liquid nyquil! Works like a dream and tastes really nice.

[@chillzzx4353]

i'd recommend gestampte muisjes on hot freshly toasted bread with butter. the gestampte muisjes will melt into the butter nice taste and texture :) Karnemelk is buttermilk, and appelstroop *is* apple butter.

[@wfortuijn]

Yeahh, i just love the reactions on dutch food and snacks, did you ever think about learning the dutch people some typical American food or snacks and how to make them with dutch groceries?

[@buncharted]

we sort of did this a few months ago! kzbin.info/www/bejne/j5asdWWql9p0obMsi=B7Sm6jWLtDjPqUC-

[@wfortuijn]

@@buncharted Yes ive seen that, but sort of a cooking guide, a how to make our own cookies the American way, or how to make the best oven style slowcook meat of some sort... I dont know what you bake or make with grandma kind of cooking. Nothing out of packaging, just raw materials. Would love to see that.

[@ElMariachi1337]

Yeah I'd take that yoghurt shower over a rolmops every day of the week!

[@nielsdebakker3283]

I thought it was the karnemelk, looked a bit thin for yoghurt.

[@ellaaaii6461]

When we’re out of fig jam for our cheese platter we use appelstroop too! It’s really good😍

[@MemorableSher]

Not sure if you ever visisted but I recommend checking out Schiedam for a trip. We have a co-op grocery store museum where you can buy old school dutch sweets you cannot buy elsewhere anymore, dutch gin (jenever) museum, AND the tallest windmills of the netherlands

[@Jacques.dAnjou]

Goeiemorgen! Hey Alex do you have mustache I never noticed! 😂 great video again guys!

[@nelliehamstra1751]

Vlaflip is with Roosvice.

[@thecritic5291]

Love your video about dutch food .... Subbed .... keep it up you'll get there .... after appelstroop have you tried BEBOGEEN ??? it goes on bread too.

[@FransvandeKamp]

Funny that most Dutch people do not realize that Bugles originated in the US by General Mills. We used to have them here in the red box until Lays took over. Some Dutch people also seem to think that peanut butter is typically Dutch.

[@knol1969]

Karnemelk taste great at hot summer days. Really refreshing.

[@Emperor_Atlantis]

10:28 its a shame that bittercookies from the store are usually very hard instead of soft. Also they are best in desserts. A VERY classic one is bittercookies pudding. Man I love that recipe of my grandma. Also they are very good in Griesmeelpap (not sure what the english word for that is). 12:35 never did this but putting it in vla sounds jummy xD

[@apveening]

Griesmeelpap roughly translates as grit porridge. Griesmeel is coarse ground wheat (flour).

[@SKroeze]

Helemaal waar! Bitterkoekjes moet je niet bij AH of een andere supermarkt kopen, maar bij een banketbakker. (De koekjes blijven zacht door een halve boterham tussen de koekjes te leggen. Sluit de trommel/verpakking goed af!)

[@familieverduin4467]

Yes bitterkoekjes pudding is the best. Soak the bitterkoekjes in some cognac en the mix it thrue the griesmeel pudding. Put it in your refrigerator and wait for the pudding to get sollid.

[@MabuyaQ]

And now I want to have rolmops with roasted potatoes for dinner. And the best stroop for a bacon and/or cheese pancake is appelstroop.

[@Gnomelotte]

For vlaflip you better use cordial/syrup for drinks, or special dessert syrup, it is not generally made with syrup from a jar like that. This is more like trying fries the Dutch way but using ranche instead of mayo.

[@ellesbutzelaar3663]

Karnemelk is the same as buttermilk. We drink this with a breadmeal..either brrakfast or lunch

[@RikFTK]

You're supposed to use Siroop for the Vlaflip. The kind you add water to to make a drink. Karvan Cévitam or a knock off brand, in the metal bottles.

[@JanKowalski-wb8ih]

15:00 - you would usually put butter on bread first. That's the European sandwich rule of a thumb

[@elizabethgutierrezkroes1317]

Appelstroop with Brie is is very good! Also on bread , my mother in law had this on her bread for breakfast. It has a lot of iron, it is made of pure concentrated apples.

[@Aniek_B]

Love these videos! The bitterkoekjes that I'm used to are more crunchy on the outside and sort of melt in your mouth. That texture is my favorite thing about them so i advice you to try some bitterkoekjes from other places as well ❤ (sorry i dont have a specific recommendation cause my mom always bought them and idk from where)

[@buncharted]

we’re going to try the ones from our local banketbakkerij!

[@BleepingTom]

Well... about fish in a jar: here are a few to try also: - Braadharing - Cooked mossels in vinegar - Smoked mossels in oil - Kabeljauwlever (Cod liver)(canned)....

[@huub1297]

Yessssss... try braadharing!

[@channel4ferrets]

Bugles should be eaten filled with Danish Chef Cheese spread.

[@meikusje]

There's a Dutch 'poem' (nursery rhyme? Idk) that goes 'kleine muisjes hebben kleine wensen: beschuitjes met gestampte mensen'. Little mice have small wishes, rusk with mashed people. A word play on the gestampte muisjes, of course ☺️

[@lennartrosenbrand4596]

The karnemelk is nice as it is but some kids drink it with a splash of Roosvicee or do a half glas of karnemelk and half a glass of orange juice.

[@ivarvanderheijden]

When we got married, my Flemish wife and I had this typical Dutch round of "borrelsnacks" at our party. Bitterballen, mini-frikandellen and Vlammetjes. The Belgian people were really fond of the bitterballen and vlammetjes, which they thought were miniature lumpias....

[@Charmyoftherings]

karnemelk with a boterham with goatcheese and slices of cucumber and peper and salt (a liiiiitle bit) and its so good in combi!!

[@iemand2612]

Vlammetjes were made by my great grandmothers halfsister who was indonesian!! It's not a real indonesian dish, but it is definitely a family dish and we eat it quite a lot during get togethers :))

[@natep6101]

When I was growing up in Minnesota, we always had pickled herring at Christmas. Put it on a plain Triscuit and it’s amazing!