AMERICANS TRY DUTCH FOOD 🇳🇱 (our DIY dutch food taste test)

[@Persei1]

A frikandel with a cut in the middle, filled with raw unions, curry and mayonaise is very famous. It's absolutely heaven.

[@buncharted]

we tried it in our nijmegen video - it was soooo good 🤤

[@knabbieenbabbie5718]

A frikadel speciaal call we that.

[@MableM1985]

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.

[@TheTwan85]

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.

[@eddys.3524]

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!

[@stephenvanwijk9669]

Boerenkool eet je niet met spek. Zuurkool eet je met spek. Boerenkool eet je met je worst.

[@sjefkerolleman2094]

@@stephenvanwijk9669 Zuurkool is Duits dat eet je met braadworst

[@freakgib]

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.

[@MrDagren]

@@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?

[@HaruDHR]

My family also likes to eat andijvie with spek (bacon) and I myself eat bitterballen with frites saus/mayonaise mixed with ketchup

[@VashXTrigun]

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.

[@saskiadinh5928]

Plus you need to eat them with mustard

[@Yameta67]

Yes! Please do a video of Dutch/Indonesian/Java foods. enjoy your videos!

[@Paul_C]

Concur, and please try the loempia. Or what would call a spring roll I think.

[@PainInTheS]

Indonesian food is simply the best anyway!!!

[@TheTwan85]

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 😂

[@ariebhjd]

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.

[@JanBinnendijk]

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..

[@gjalie]

glad you liked the Kibbeling and imo it's even better with the traditional herby white tartar sauce.

[@buncharted]

the first time we had it was with the tartar sauce
so good 👌

[@JustMe-sh8nd]

@@buncharted Try the Garlic Sauce! that's like heaven with kibbeling

[@ronnyb5890]

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

[@B-Meister]

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.

[@tinyvanuffelen7918]

Je vergeet de slagroom , in whiskey saus hoort slagroom !!

[@darkdaxter5190]

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.

[@buncharted]

thank you!

[@baskoning9896]

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

[@MarcelVolker]

Any, or some... or ALL of those ;)

[@twiesix]

@@MarcelVolker frikandel speciaal is so good

[@gijsbertuslaurensvandevooren]

I like It with Chilli saus onion and Mayonaise

[@gijsbertuslaurensvandevooren]

Chicken kroket is not the best kalf or rund ar the best, so it's beef I think you had that before.

[@daaneijkel]

Also typical Dutch is: sandwiches with a glass of milk for breakfast , uitsmijter for lunch, Indonesian take-out for diner.

[@buncharted]

sounds pretty good to me :)
coffee instead of milk for breakfast though!

[@darrellbeets7758]

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.

[@SwordOfHeimdall]

This is some serious die hard food tasting. Well done :D. In Rotterdam, THE best place to get patat is Bram Ladage.

[@peterf1]

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?

[@buncharted]

rijsttafel is in next week’s video 😄

[@davevanbeers6944]

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

[@buncharted]

AHHH PANCAKE BOAT!!!!! we have to do that asap!

[@hummel3479]

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.

[@_PJW_]

Sure, Kwekkeboom and VanDobben are great.
But for me the Febo kroketten are the best.

[@damarmar1001]

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.

[@B-Meister]

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

[@damarmar1001]

@@B-Meister Sadly the butcher that made the best horse sausage in town died a few weeks ago. I hope someone still has his recipe.

[@marjansmit4205]

stroopwafel!

[@_PJW_]

@@marjansmit4205 But only freshly made.

[@_PJW_]

@@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.

[@rdj1994]

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 😊

[@buncharted]

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 😅)

[@sietskeblom4144]

As a fellow Dutch person boerenkool is the best

[@Diana2Chi]

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!😢

[@dannydepara]

in the winter we like to eat " stamppot with rookworst" you should really try that , hope you like it too 😋 great video's guys 😉

[@adopstap]

Very courageous move to actually taste a haring (Hollandse Nieuwe). I love them!

[@jodyharnish9104]

I've made oliebollen with chopped apples inside, and they are delicious.

[@lions9505]

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.

[@djj7538]

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.

[@buncharted]

thank you! those are great tips! we were super impressed with the food in brussels. we can't wait to go back and explore more of belgium :)

[@djj7538]

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

[@djj7538]

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.😅

[@matthijnvos6091]

wolf definitely is the place to go in brussels

[@electricangel4488]

Yea there whole country only sticks together because of fried food

[@joanneswyckmans5921]

The frikandel with joppie sauce is very good.

[@willemnanning2832]

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

[@ExitiumNL]

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)

[@drkimble7315]

he's a lucky man. what a lovely lady he has.

[@AvanToor]

Here's a tip: when you're ordering kapsalon and you're hungover, ask for some extra tomato.

[@StevenQ74]

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

[@camielhank4642]

Jij weet wat lekker is!!

[@frankgeurts3912]

Kibbeling with knoflook saus 🤗🤗🤗

[@harrym740]

Kroketten and bitterballen are made with a ragu (ragout) its butter, flour and beef stock(runderboullion) then they add some meat. Let it cool in the fridge so it firms up, and roll them in breadcrumb and fry them up.

[@lbergen001]

Nice video guys. 👍👍 Regarding the color. The nickname for these snacks is "Bruin fruit" 🇬🇧 Brown fruit.

[@drkimble7315]

add a little drizzle of maple syrup to those poffertjes and they are just divine.

[@nomirrors3552]

Your content makes me so happy.

[@buncharted]

❤️❤️❤️❤️❤️

[@spacegerrit9499]

The herring is healthy; good fats and omega 3 etc.
The Kapsalon is a nice dish if you want to stuff your aorta in a few bites.

[@Seasidecookie]

The best Dutch winter food is stampot. Its very easy to make and delicious.
My favorite stampot is made with
kale, bacon and beef rookworst.

[@buncharted]

yesss! we were looking for a restaurant to try it at first, but i think we're just going to make it at home!

[@Sapharone]

I laughed so hard when Alex said: "...thinking the weather would clear up..."

[@heetbrink]

Bitter ballen and kroketten with mustard. Frikandellen with mayo, ketchup and raw onion

[@AudieHolland]

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.

[@robertwemmers8562]

Hi i am back, the old Dutch buy in Canada . You made my mouth water with some of those diches. Bitterballen & kroketten put a little mosterd on them, i eat my fries with mayo, i love the herring, but i don t know the sauce they use now in ( Holland ) the Netherlands. Love the show.

[@Hulkeq2]

10:00 Cocktail -> Mayonnaise, Ketchup, drip of Whiskey.

[@Verhoh]

Some more suggestions for Dutch food and snacks just popping up in my head; Stroopwafel ( of cource !) , Stamppot, Snert ( really the most and probably only typically dutch soup) , Drop ( liqourish). Have fun in RTM and I like these kinds of vids. Groetjes uit Uden.

[@dutchnintendo94]

the hagelslag on the kapsalon made me really laugh.
Maybe it could be a huge hit.

[@buncharted]

it was surprisingly good!

[@dohtje5029]

Does this make my Superdutch?... No.. It definitely does not....
It makes you a typical tourist that thinks we put hagelslag on everything... 🤦

[@buncharted]

@@dohtje5029 i don't think tourists think dutch people put hagelslag on everything...
(i don't think most tourists know what hagelslag even is!)

[@ilsefaber683]

Hagelslag is mostly eaten on non toasted bread.

[@Marksuiding]

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.

[@hadessah368]

My number one winter comfort food is snert, which is at it's best when a spoon can stand upright in it 😋. You can buy it in a tin, but it is easy to make it yourself or ask a Dutch friend to show off Dutch cuisine.
Two other winter favourites are both "stamppotten". Boerenmoes is potatoes and kale mashed together with a bit of mustard/vinegar. Add gravy and rookworst on top. Hutspot is potatoes, carrots and unions mashed together with a splash of milk. Add meat if you like. Don't forget the gravy 😉

[@buncharted]

we love snert! honestly, split pea soup has a bad reputation in the US, but i’ve always loved it and i love how popular it is here!
thanks for all the recommendations :)

[@QuantumCat76]

@@buncharted I always enhance my snert with sambal and sweet ketjap

[@moniquevanlill]

❤yes please do another one of these - please 🙏🏻

[@Saaihead]

I still need to have dinner and about to jump on my bike and hit town. But after seeing this video I need to have a kapsalon. Thanks for that lol.

[@MrHaagsesjonny1]

@ 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.

[@tns5044]

Great video guys! I noticed you had the plain oliebol, the ones with added ingredients (raisins etc) are much better.

[@martina_trees]

Seriously, why are harings so good? I don't live in the Netherlands right now and I miss them so much

[@buncharted]

i know, right? it's such a tasty snack!

[@geengemekkerrr]

You really need to try the 'draadjesvlees kroket' with pulled beef ragout more common in the south of the Netherlands instead of the krokketten from Amsterdam with cubes of meat. In my opinion the draadjesvleeskroket is one of the best snacks ever created.

[@buncharted]

yum - we definitely will have to try it!

[@michalovesanime]

I hope you try Antiliaans food. Since we are a smaller black community, we're often forgotten when it comes to food. John cakes are so bomb

[@buncharted]

hey, thank you for the recommendation! we aren’t familiar with that food at all, so we would love to do a video about it!

[@_PJW_]

10:20 : that's not an oliebol but a soes. A soes doesn't have the currents and raisins an oliebol has.
A soes filled with bakers cream is called a roomsoes or roombroodje.

[@shad0wrune]

All those browns snacks (Bitterballen, Kroketten or Frikandellen) we call "Bruin Fruit" (Brown fruit)

[@mvdh877]

9:58 kibbeling is best with ravigotte sauce

[@pjhhermans]

The exterior of the frikandel comes because the are pre boiled in water and then kept deepfrozen

[@gsternfeld]

Next time get the kibbeling with ‘ravigotte’ sauce…game changer!

[@sentokigames151]

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...

[@martinstricker698]

i love the fact that you eat the herring the dutch way

[@ivo215]

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.

[@itsalwayshalloweenexceptwh5118]

I realize this is a nitpick but I see so many americans assume that hagelslag should go on toast. You can put it on toast, but the norm is to put it on a slice of untoasted buttered bread. It's a very dry mouthfeel when you put it on toast.

[@masterrubyan2976]

Kroket did only have meat (rundvlees) inside originally. Kipkroket is a later version for people who do not like meat.

[@w.5725]

Buy Holterkamp krokketten. And try those. These are the best. There filling is the best and has a great taste.

[@eefjewentelteefje8390]

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.

[@perkenightshift]

Don`t forget boerenkool met rookworst en zuurkool next time and also the saucijzenbroodje and the tompoes from HEMA ;)

[@Mdgd63]

Always use mustard with the bitterbal and kroket!

[@ronaldharmes7508]

Kroketten and bitterballen both usually are with beef, and there is also one with veal which is very nice

[@ML69OW]

you should try sparkling water with siroop (lemonade)

[@BBtiger3206]

Frikandel speciaal with mayo and curry sauce with unions 🤤🤤

[@mvdh877]

4:27 bitterballen taste good without sauce but they taste better when you dip them in mustard

[@TheChilloutnow]

The originale kroket is the same beef filling as the bitterballen. Over the last 20 years they changed the filling of the kroket with different ragout. At the moment they promote the new kroket as called draadjesvlees which is the same kroket as 50 years ago with the same filling as the bitterballen. The kapsalon you also bin eating is a invention of someone from rotterdam around 25 years ago. Funny you also where there to eat it. Now it is sold all over the netherlands en Turkey.

[@edwinbartels9360]

Usually there shouldn't be any difference in taste between a kroket or a bitterbal, provided you choose the same filling. Most common is beef Ragu. But you also have them with potato filling, cheese, saté, shrimp and pulled pork, just to name a few.

[@rinynewton8297]

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.

[@MrPassy4u]

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

[@barthoving2053]

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.

[@spoenk7448]

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.

[@margotpino8730]

Bitterballen and kroketten you should eat with some mustard ❤

[@sylviahondelink1657]

Try the bamibal (or bamischijf) it's delicious!

[@mice452]

Try appelstroop and draadjesvlees (3 hour) met rode kool met appeltjes en aardappel and hema rookworst.

[@theonijkerk3012]

I worked and lived for 6 and a half years in Gdansk, Poland (also worth a visit) and despite the difficult Polish language, kapsalon is kapsalon in Poland. Now I am living and working in Athens, Greece.

[@buncharted]

they had kapsalon the food?? or they just also called hairstylists “kapsalon”?

[@zirca454]

I live in Netherlands for 7 years. I’m from Canada Vancouver

[@PatQuakernaat]

Hagelslag on toast .......... nooo!!
Just on fresh white bread 🙂
Oh man ! frikandel should be eaten as Speciaal, sacriligion!

[@buncharted]

gotta have your frikandel naked to get the true flavor 😄

[@martina_trees]

My Dutch boyfriend has hagelslag on toast like every day tho lol

[@PatQuakernaat]

@@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.

[@itsgottobeperfect1]

Order a frikandel speciaal next time. And a patatje oorlog!

[@Ruokos_Huba]

Come to Groningen in the North and try an Eierbal, its basically a large bitterbal with a cooked egg on the inside

[@buncharted]

🤤

[@Mdgd63]

Always eat a frikandel speciaal. With mayonaise, currysaus and unions!

[@iNinBreak]

stroopwafel is pronounced more with the "o" from "oh" then the "ou" from "soup" (which we spell "oe" like "soep")

[@bobberb8183]

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.

[@Josette1807]

You should try the kibbeling with Joppiesaus.

[@TWolf317]

I'm always hearing about patatje oorlog which I guess is similar to what you had with the joppie sauce. But it's fries with mayo and peanut sauce and onions, etc.

[@baronvonlimbourgh1716]

It's a friet speciaal with sateh. So basicly mayo, curyketchup, unions and peanut sauce.
Curryketchup is very different from joppiesaus.

[@normadesmond6017]

we in the south of the Netherlands eat raw haring the day after carnaval. Carnavel is celebrating for 3 days with an unbelievable amount of beer, and then the fourth day it's harings day. They say it cures the hangover. Well, it doesn't really. But you feel so bad from the haring that you forget about the hangover.

[@merren2306]

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.

[@jordyvanstuivenberg855]

Please do as suggested a video about surinaamse food. I love your video's, my opinion about americans changed thank you !

[@niekbouma1319]

Try peanut sauce with fries, mayo and onions!

[@metalvideos1961]

you have a couple of flavors with the kroket we have cheese krokets Goulash kroket kalfsvlees kroket and i think what you had was the normal one pretty much the same as the bitterballen. so enough to try i would say. the goulash is one of my favorite.

[@louisek7358]

The frikandel are best eaten with curry sauce, a bit of mayonnaise and chopped onions!

[@RaabStephan]

If you ever wanted a frikandel, but you did want the outside to be crispy, go for the Viandel.

[@metalvideos1961]

Remember Oliebollen are the original Doughnuts. essentially the netherlands created the Doughnut. so you know