New and Improved TnT Foodie thread

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Veggies and raw herring on flatbread. I mentioned before dutch kitchen sucks and they just boil everything. Well, not herring… herring they eat raw. Traditional national dish and all that. I say they cause I tried once, about 40 years ago. It’s not for me, literally, that one’s for the wife. Mine’s got smoked trout with mustard dille dressing.

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Life is good. :peace:
 
Sativied said:
View attachment 5153149

Veggies and raw herring on flatbread. I mentioned before dutch kitchen sucks and they just boil everything. Well, not herring… herring they eat raw. Traditional national dish and all that. I say they cause I tried once, about 40 years ago. It’s not for me, literally, that one’s for the wife. Mine’s got smoked trout with mustard dille dressing.

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View attachment 5153158

Life is good. :peace:
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I'm with you.
Smoked trout sounds a lot better.
Spent some time in Denmark and could never develop a taste for herring, raw or pickled. And I love raw fish.
 
Sativied said:
View attachment 5153149

Veggies and raw herring on flatbread. I mentioned before dutch kitchen sucks and they just boil everything. Well, not herring… herring they eat raw. Traditional national dish and all that. I say they cause I tried once, about 40 years ago. It’s not for me, literally, that one’s for the wife. Mine’s got smoked trout with mustard dille dressing.

View attachment 5153150

View attachment 5153158

Life is good. :peace:
Click to expand...
That beer! I'd drink that.
 
Sriracha Shortage Is Taking Some Spice Out of Life
An abysmal spring harvest of Mexican chiles caused an “unprecedented shortage” of Asian hot sauces, a California-based producer said.

www.nytimes.com

Sriracha Shortage Is Taking Some Spice Out of Life (Published 2022)

An abysmal spring harvest of Mexican chiles caused an “unprecedented shortage” of Asian hot sauces, a California-based producer said.
www.nytimes.com www.nytimes.com

 
I had pickled herring a few times, more edible than raw imo but I rather have a pickled pickle. Especially from a typical dutch fish stand, every city has a few of them any day of the week except sunday. “Holland’s New” is herring caught between 31st of May and 31st of August, sold till max sep 30. They all used to have these XL pickles we call “sour bomb”. Basically for kids who don’t like herring lol
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My wife eating raw herring in the traditional dutch way. I never liked regular onions either unless they are fried black so the whole thing just doesn’t look like good to me. Only positive thing I can say about it is that they fillet it in front of you and it’s local and fresh.
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Sativied said:
I had pickled herring a few times, more edible than raw imo but I rather have a pickled pickle. Especially from a typical dutch fish stand, every city has a few of them any day of the week except sunday. “Holland’s New” is herring caught between 31st of May and 31st of August, sold till max sep 30. They all used to have these XL pickles we call “sour bomb”. Basically for kids who don’t like herring lol
View attachment 5153249

My wife eating raw herring in the traditional dutch way. I never liked regular onions either unless they are fried black so the whole thing just doesn’t look like good to me. Only positive thing I can say about it is that they fillet it in front of you and it’s local and fresh.
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do you live in AMS if you don't mind me asking?
 
Sativied said:
No, roughly 50miles east. Which in many ways makes me as much a tourist as someone from a different country. I used to go roughly once per 6 weeks, shopping, coffeeshopping, dinner, movie or all-night party, but since the pandemic not so often.

My fav restaurant in AMS: https://www.tripadvisor.com/Restaur...turnino-Amsterdam_North_Holland_Province.html
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this place is not too far from yours. i found it on one of my trips, then i ended up taking my wife 2 more times over the years.

TAPAS BAR CATALA | AMSTERDAM

DE BESTE TAPAS IN AMSTERDAM VINDT U IN TAPAS BAR CATALÀ. Spuistraat 299, 1012VS Amsterdam. De eerste echte Tapas Bar van Nederland is gevestigd in de Spuistraat te Amsterdam.
www.tapasbarcatala.com www.tapasbarcatala.com
 
lokie said:
Sriracha Shortage Is Taking Some Spice Out of Life
An abysmal spring harvest of Mexican chiles caused an “unprecedented shortage” of Asian hot sauces, a California-based producer said.

www.nytimes.com

Sriracha Shortage Is Taking Some Spice Out of Life (Published 2022)

An abysmal spring harvest of Mexican chiles caused an “unprecedented shortage” of Asian hot sauces, a California-based producer said.
www.nytimes.com www.nytimes.com

Click to expand...

I used to eat that all the time but I don't buy it anymore.

I agree with Zimmern. The Sriracha made with Thai chiles is better. I guess that puts me in the minority as that's an extremely popular condiment.

Sriracha is originally from Thailand.

"But the original Sriracha is actually Thai — and comes from the seaside city of Si Racha, where most residents haven't even heard of the U.S. brand, which is now being exported to Thailand."

""It's not tasty," she says, taking a sip of water. "It's not mixed together properly. There's only one taste." Saowanit says a proper Sriracha sauce needs to be what Thais call klom klom — the hotness, the sour, the sweet and the garlic all blending together seamlessly, none overpowering the other. The American version, she says, just brings heat. "

www.npr.org

In Home Of Original Sriracha Sauce, Thais Say Rooster Brand Is Nothing To Crow About

The Rooster brand, ubiquitous in the U.S., is now being exported to Thailand, where Sriracha was born. But many Thais who taste the U.S. version are not impressed. "I wanted to gag," says one.
www.npr.org www.npr.org

 
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