Grilled Ham/Cheese today with ketchup we call it a tosti !

With ketchup!?

I do have a question, is it popular to put mayonnaise on french fries over there?

Yep QT lived in Amsterdam where he wrote much of Pulp Fiction.

Haha I think you may have ruined french fries for a lot of people

LOL

Another variation is 'patatje oorlog' (fries war) consists of a portion of fries topped with a dollop of mayonnaise, peanut sauce and (freshly) chopped onions. lol

I've tried french fries with mayonnaise both here in the States and in Europe (Germany). I liked the mayo over there more. Wasn't as tangy and harsh and could eat more of it. Here, I need to take a break and bounce between it and the ketchup.

Interesting.

It is believed that American soldiers introduced the Dutch to fries during World War II, and the practice of eating them with mayonnaise caught on. Today it is a popular and beloved seasoning for fries in the Netherlands , and many people enjoy the combination of flavors.

Dutch fries are not slim, like the very American French fries — instead, they are broad, strong, and a little chunky.
Belgian fries are even bigger and they are also eaten with mayo.

A really good Garlic Mayonnaise with french fries is actually pretty good. You don't need to drench them, just dip them like you do with ketchup.

Yes McDonald's here has a great mayo.

Anyone familiar with Dutch cheese? Some Dutch cheeses have brand names, like Leerdammer, Maasdammer or Old Amsterdam. The latter is my favorite. They have nothing to do with either Leerdam, Maasdam or Amsterdam and have been given a brand new tradition by cheesy marketing men. The Edam and Gouda in foreign supermarkets, on the other hand, has nothing to do with real Dutch cheese.

I had my favorite cuisine after Italian !

The Dutch Chinese-Indo menu explained

The Dutch Chinese Indo food found in the Netherlands is a unique fusion of Chinese and Indonesian cuisine with a Dutch twist. This variation of Chinese food has become popular in the Netherlands due to its unique flavours and cultural influences. Interestingly, many Dutch people are familiar with these dishes and can pronounce their names with ease, almost as if they were their own national dishes. However, it's important to note that this cuisine is not exactly the same as traditional Chinese food.
"Babi Pangang" “Foo Yung Hai”, “Tjap Tjoy”, “Tau Foe”, “Tjap Ha”, “Koe Yuk" are examples of this only available here not even in China!

Chinese restaurants are going strong in the Netherlands.

I love fish what are your favorites?

Mine are herring, cod kibbeling, tout, hake and coalfish.

Interesting clip H...I don't know about raw (yes I eat sushi, but never herring)..but I will try pickled if someone eggs me on..pan seared some nice Halibut 4 the Mrs. & I the other nite..also luv me some Tilefish & (real) Sole..preferably Dover..hard 2 get & very $$$.

I understand hoodlum, eating soused herring is a very cultural thing we dutch grew up with it.
But many tourists here don't like the idea of eating it. Not all Dutch like it but most do.

A Dutch merchant seaman eating maatjesharing in London,
June 1943.

I love to try local streetfood though Döner kebab is great.

Hollander...we have the same thing over here , but it's called shawarma ,I'm sure you r aware... some restaurants have diferent versions, but good stuff nontheless..just had some lulu kebob the other nite,,ground lamb on a skewer over wood fire w/ tziki sauce (lemon dill cucumber yogurt) ..love middle eastern food..doner,falafel.samsa,etc..

Yes hoodlum we have it here with a different spelling "shoarma" one of my favorite snack after a late night out back in the days.
There is also Gyros a Greek variant but I prefer the Turkish.

Homemade Chili w/Cornbread tonight.

Tonight (or, rather, last night if you want to be technical), since it was Lincoln's Birthday, I made Abraham Lincoln's favorite Chicken Fricassee.

Quite a nice dish, and there are a number of versions of this on the Net, for the curious.


Signor V.

Haven't posted in here in awhile. My meal prep for the week: Creamy Buffalo Garlic Parmesan Chicken Pasta

For St. Patrick's Day (and Signora V.), just finished making Irish-style seafood chowder. Haven't made it in at least a year, and the good thing about it is that it freezes well, if need be.

The main course tonight will be Gaelic Steak, and there are two lovely New York Strip steaks waiting for me to do the honors. The chowder will be the first course.

Funny thing is, there happens to be a nice Irish pub/restaurant right on our corner, but since it is an Irish pub, it can get quite packed on March 17 with dinner seating quite hard to come by without an advance reservation, not to mention those folks who over-overindulge.

And besides, it's a lot more enjoyable for me to cook it myself - at least I know every single thing that went into the dinner!

Sláinte!


Signor V.

Sounds good SV. If you can post a pic later, I'd be interested to see how it turned out. Enjoy!