Recent content by HankTank

Thanks .🙂 We tend to cook what can best be described as "fusion". With the few Asian basics in mind we earned better the last few years. But satay is an evergreen !

There is a certain Dutch pilsener beer wellknown in the world. Funny thing is, in The Netherlands it is often regarded as an average beer. Nice on a hot day, not very expensive. Yesterday I posted somewhere here about the Trappist-beers. That beer is brewed inside the walls of a monastery. Only...

I am a moderate spicy-eater, my wife less. Our son is chef, loves Mediterranean cooking, but not spicy. Our D.i.L is from Thailand. We sometimes meet her Thai-friends. Also more moderate spicy- eaters. But one of the friends has a real shop for Thai-food. Spicy ! What is called "suicide-hot"...

In The Netherlands , the label "Volkoren" (=wholewheat) on flour and bread is only allowed by law, when it is 100% wholewheat. But still without the germ for supermarkets, to make it last longer. All other labels are often suggesting it is "real", while it is build up from white flour. Happily...

This bread has become my two-weekly bake-session, because they come out as expected. Other varieties with rye etc also. White bread is more for fun, because we eat more dark, once in a while to try things out. I found Canadian 16% stonegrinded wholewheat flour on vacation Usually I use a Dutch...

I found the real yams in a local independent shop.

Fascinating indeed. I move in circles still with people with ( partly or full) Asian roots. Sometimes there is an overload of salt and sugar, trying to avoid that. With our own Thai' D.I.L. sometimes a chat about doing things automatic or with understanding. Also Asia- Middle East. Nice thing...

Welcome from a newbie Dutchman ! Pensioned now, but my first touch of working in catering was in London 1975/1976. Working on King's Cross and Euston-station, plus Harrogate and Woking. I always worked on the selling part, not the making, also in Holland. Many holidays ever after all over the...

Hi again from The Netherlands. 🙂 The centuries' old ties with Indonesia has influenced the Dutch kitchen , with nasi goreng, satays and curries belonging to the staple dishes. Watered down often. I became interested, ( =addicted 🙂 ), to Korean movies/dramas in 2009. And ofcourse Korean culture...

Welcome from The Netherlands ,( aka Holland ). I worked 2 years with potatos just before retirement. Also sweet. But they were the softer kind, good for cooking but not for frying. It has to be real "yams", is it ?

Difficult to name one Belgian speciality here, because there are many. Some might familiar with dishes across the boarders . But like the French, for Belgians all organs from the animal are fit to eat. "Water-rabbit" is muskrat. Not sure if alcohol is permitted here ? If not I will remove text...

I was still wondering about Danish frikadeller. "Frikadel" is in origine French for minced meat. In Indonesia the word is used for a dish with minced meat in it. FrikaNdel , with an N. was an invention of a Dutch butcher in 1957, in my birthplace Dordrecht by coïncidence. He wanted it to call...

Because of reasons, I lost my taste for sugar almost complete early 2019. I don't use a lot of sugar, or none at all sometimes. But not tasting sugar meant everything is dull. Tomatoes, strawberries, any fruit: Dull. Except real Asian spices, even ginger, were still tasty. No mixes, they tasted...

Belgian Cuisine. When talking about European food-cuisines. often it is about French and Mediterranean styles. Just on top of that area is Belgium, our southern neighbor. Belgian fries are world-famous. The label "French fries" came up in WW2. But the real name is Belguin fries, starting in...

Suriname : Former Dutch colony ,( till 1975) on the top of South America, between British Guinea and French Guinea. Vivid ties between families on either side. It's cuisine could have a separate thread, but it has not one cuisine. It has several, due to the roots leading to Indonesia, China...