Are you going to Amsterdam and will you go eating out there? Here some advices.
If you are in a hurry you may ask for an “uitsmijster” a sandwich consisting of bread buttered and topped with cold slices of roast beef or ham and one or two fried eggs; but if you are looking for a relaxed breakfast you may ask for a “pannenkoeken en poffertjes”: these are the equivalent of French crepes, served flat on a dinner plate and topped with plain sugar, confectioner’s sugar, jam, syrup, hot apples or hot ginger sauce. “Pofferjes” are small “puffs” of a fried pancake mixture with confectioner’s sugar. The so called “bitterballen” are fried potato balls, or crocquettes, that are generally quite spicy. Instead a “capucijners met spek” is a marrow beans with bacon; cabbage are served as “stamppot” that is cabbage with smoked sausage. If you wanna try some dutch bacon ask for a “zuurkool met spek en worst” that is a sauerkraut with bacon and sausage.If you desire to eat some fish you may try an herring: ask for “nieuwe haring” the fresh-caught fish that is eaten whole or chopped with minced onion at stands all over town during summer; during the rest of the year it is eaten pickled. There is another way to eat a herring in Amsterdam, it is called “maatjesharing”, that means “young herring”: this food can be stored for one year in salt. The herring tastes its most delicious from an authentic herring stall: Amsterdam has many of these stalls, most of them traditionally found on a bridge over one of the canals. Because fresh herring are stored deep-frozen they do not have to be so heavily salted. That’s why this delicacy still taste “like fresh catch” in the springtime’s. If you got a typical dutch restaurant you may ask for a “hutspot”, a stew made of ribs of beef, carrots onions and potatoes, often mashed together. Someone may prefer a roll: so try the “saucijzenbroodie” a Dutch sausage roll.
In case you wish to eat meat you may try the “krinketten”, some fried croquettes of meat, prawns or cheese also called “kaassouffl” that may be gooey inside but are at their best when served piping hot with a blob of mustard. If you prefer a soup, in a late afternoon meal, you may try a “erwten soep” a pea soup, thick and creamy an chock-full of chunks of ham, carrots and potatoes It is mostly served in winter.
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