Quote:
Originally Posted by Ivan Viehoff
Cured herring and buttermilk are characteristically Dutch items of food.
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I suppose then that I do have a fair amount of exposure to home cooked Dutch cuisine.
Somebody mentioned small game as meat. My father recalls having rabbit a fair amount growing up. They'd raise them and eat them. Never had it myself. As others indicate - nothing was very spicy but I do recall everything tasting rather rich. My mothers cooking was an attempt at what grandma would do, but it was bland. Mom wasn't Dutch - Dad was. Mom tried to imitate, but it was like "The Squire of Gothos" - all of the form, none of the substance. Okay, it wasn't that bad.