Benson says thank you very much 
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@Dirk Nice write up of yours there!!
What happened to the 6 PM part?
Perhaps it’s in the link, which I didn’t open up yet.
I have a personal favorite, which is my own version of Stamppot. I have made it and posted it here a lot.
Most everybody I’ve made it for loves it.
I use potato 
(or sometimes sweet potato 
) , baby kale, ( sometimes spinach), olive oil, salt and pepper.
Soooo good!
What I love most of all there is the watercress and the lamb’s lettuce, right now I’m forgetting the name in Dutch.
Also love as much of the cheese as possible! And ok, with good Dutch butter on the bread before the cheese goes on!
I also love the Stroopwaffles. I can get them at my own grocery store and try not to. They’re a problem cookie for me.
I love them too much!
Last time I was there, I enjoyed eating the almond cookies whatever their Dutch name is.
Thanks for your write up, also the link.
Here I have salad and salmon.
Bon appetit everyone!
Food ( in moderation) is life.
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Have you ever been eaten “Jan in de zak” Dirk?
My mother was a Fries and so she made it for us as a kid. It’s my nr 1 favorite real Dutch food.
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Never even heard of it, but it looks/sounds yummy! 
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It sure is!
Just decided to make it for my kids when they come home wednesday
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I know, right? Black pudding is the very best. It’s also great with potatoes and scallops and prawns… Over this way, I really like the ‘Bury’ black pudding, though many farms do lovely versions. It’s a thing. You in da club, T.
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I have enriched my knowledge. I was wondering what black pudding was so I googled it. As it turns out I used to make some thing almost exactly like it back in my 20s. We did not add oatmeal. Enjoy.!
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I love the stuff, but many don’t like it. It’s so rich and earthy and savoury. I prefer it to sausages/bacon. But then again, I love liver also. There’s also white pudding as well, and haggis is not that dissimilar.
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I googled both of those. At the time I was making the “black pudding“ which is not what we called it, but it was the same except for the oatmeal, we also made liver sausage, which was very tasty and I think it was very similar to your white pudding. It had different flavors/spices in it, I’m not sure what they were.
We did put it in a casing. We used to wash the casings in a creek.
About that same time, I used to cook chicken livers a lot, and they were delicious. I sautéed them in oil or butter with mushrooms. Served on toast. It was very decadent at the time. I was in my 20s. Bon appetit! 
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Sounds wholesome
Good memories there 
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The first time I remember going to Ireland, I was 8 or 9. I went as an infant but obviously no memories of that.
I recall my Dad telling me on the plane over, “Granny will have breakfast waiting for us, with black and white pudding”.
I didn’t know what that was, but I figured he meant vanilla and chocolate dessert pudding. Dessert for breakfast! YEAH! Imagine my disappointment later that morning.
But like you, I prefer it to all the other parts of the fry-up. I had haggis for the first time in Edinburgh in 2018 and I’ve been chasing that high ever since. God damn that’s good stuff.
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Hahaha. That must have been so confusing for a young one 
Haggis is really good yep. Mmmm. Maybe make it your winter duty to cook some traditional Irish fayre? Get a nice cookbook with traditional stews and all that. So comforting. Though I’m not sure you ever really get it cold there?? I’m a bit clueless on Arizona weather.
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Arizona is a big, diverse place when it comes to weather (among other things). Down here in the Sonoran desert we have some wild temperature swings…this morning it was quite cold, about 40f (4c). It’ll be about 70f (21c) during the day. Rained all day yesterday which is a rare kind of day here. Perfect for a stew. I cooked a big ol’ steak either way.
But its not uncommon for us to flirt with freezing temps overnight in the winter!
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Some say Curry is Britain’s favourite dish. I’d say its definitely mine! Me and the Mrs each made our own BiR style curry tonight. Mine is the Chicken Tikka Jalfrazi and hers the Garlic Chilli Chicken
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@Dirk That’s a pretty comprehensive piece of writing on Dutch cuisine Dirk. Of course salted herring should be included, along with the accompanying pickles (gherkins and onions). I gather not your favourite? And alas the world almost ran out of eel, smoke, fried, steamed I love it all but it’s crazy expensive these days. Just like North Sea shrimp which are small but very tasty. I love seafood.
As new immigrants have come in, we also have new cuisines added to our repertoire, such as Turkish and Moroccan, actually the whole world is embraced, at least cuisine like, come to think of it. Likewise with the snack culture, dönner, shoarma, kapsalon indeed, southeast Asian streetfood, Surinam, to name some.
As to traditional Dutch eating, I’m glad old fashioned dutch veggies and greens are making a comeback. Love my bulbs and tubers and spuds and beets and roots and lots of greens and leaves. As an example here’s my diner of stamppot aardappelen met raapstelen (spuds and turnip greens). Difference with how my mum did it 50 years ago is that I stamp the greens raw through the cooked potatoes. She cooked the greens for 5 to 10 minutes, while her own mother cooked them till they were reduced to a little bit of grey slime. Progress. Since I’ve reduced my meat intake by 90% in the last couple of months, today I’ve added grated cheese (and mustard!) instead of gravy and bacon which works great for me.
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I think I hated almost all the vegetables my mom could cook, especially the Brussel sprouts/spuitjes. The smell wich entered my room when she was cooking them 
But I loved the raw stuff like witloof salad.
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Had some fun catching up here today, love the Dutch education. Also love seeing people’s pot roasts, it that season for us here, too. I taught my fella how to make one in the crock pot this weekend (seared in cast iron first of course!) and we are still eating on it, have to have celery with mine and lots of onions and garlic, of course potatoes and carrots. Fresh thyme and bay leaf. I’ll try to remember to take a pic tonight of leftovers. He also got to relearn how to make gravy which was fun. I was prep cook/sous chef and instructor, enjoyed it. I’ve been really struggling with sinus issues and bad nosebleeds (sorry for TMI) so he’s helping more in the kitchen. But today as I sit in my room that’s foggy with a humidifier going I’ve got some comfort pasta with my homemade sauce, some rotisserie chicken, a bit of asparagus and lots of mozzarella. Yum. Was too lazy to grate parm on but I might have to as I’m tasting it now…
or maybe just add salt.
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Sorry I have no picture but I had broccoli with salmon, butter and lemon and I am just in heaven. Always a satisfying combo… Including broccoli 
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