Lynn from Fargo wrote:

On Aug 28, 11:51 pm, Toronto > wrote:
> On Aug 28, 11:08 pm, bulka > wrote:
>
>
>
> > I've been away for a while. Missed you guys. I'm gonna be
> > intermittent.
>
> > But, anyway, this is why there isn't a Dutch restaruant chain next to
> > the Taco Bell and Olive Garden.
>
> > From a 1973 "Dutch and Belgian Cooking"
>
> > Kruudmoes
>
> > I'll just give the ingredients. You know how to make soup. How do
> > you make this edible?
>
> > barley
> > buttermilk
> > salt pork
> > frankfurters
> > rasins
> > chervil
> > thyme
> > molasses
>
> I'd treat that more like a recipe for brown beans, with the barley
> replacing the navy beans. The buttermilk would likely be used in the
> soaking/precooking liquid, and the salt pork, franks, and molasses are
> very traditional, and the raisins aren't unheard of. I'm thinking
> chervil and thyme would be interesting.
>
> I'm more inclined to use a slice of pork belly instead of salt pork
> these days, and I get frowned at for adding fruit - even "grape"
> tomatos - but that's another story.
>
> Soup in the sense of 'use the strong spoons'.

What do the Dutch know anyway? they wear wooden shoes for chrissake!
Lynn in Fargo
(ducking) ;
-----------------------

GM replies:

There are some Brit ex - pat posters who live in Holland who post on
rec.travel.europe ("Martin" is one), they are always joking about Dutch
'cuisine' and the service in Dutch restos. One jape goes along the lines of
"If you want faster service in a Dutch restaurant, go over the border to
Germany", etc...

The there are the continual jokes about the eternally leaden "kroket"...


--
Best
Greg