tag:blogger.com,1999:blog-7144846758981844946.post2837466308491045374..comments2024-03-26T00:04:16.007-06:00Comments on The Dutch Table: PatatUnknownnoreply@blogger.comBlogger14125tag:blogger.com,1999:blog-7144846758981844946.post-72735677067755490932019-06-19T09:31:03.539-06:002019-06-19T09:31:03.539-06:00oh, how I miss them. Beef tallow is aka lard, but ...oh, how I miss them. Beef tallow is aka lard, but you might try peanut oil because it has a higher flash point. The pre-fry is at a much higher temp like 450F, the finish 350F. My dad worked in a "patatzaak" in Holland op Kudelstaart when I grew up there. What I miss even more are Frikandellen. My dad also made "Oliebollen" voor nieuwjaars. There is a really hilarious episode in the show Lucifer on Netflix in season two that talks about Dutch food snacks from a truck on a California beach. I laughed for a week. Anonymoushttps://www.blogger.com/profile/03052032056814025569noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-72029444450781126362019-04-02T19:20:31.127-06:002019-04-02T19:20:31.127-06:00You'll find one under the Sate Babi link - or ...You'll find one under the Sate Babi link - or click here: https://www.thedutchtable.com/2012/06/sate-babi-with-peanut-sauce.htmlNicole Holtenhttps://www.blogger.com/profile/15000959283858308949noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-82558649348774857642019-04-02T09:42:15.541-06:002019-04-02T09:42:15.541-06:00How about a peanut sauce recipe to go with this?How about a peanut sauce recipe to go with this?Oznayimhttps://www.blogger.com/profile/13463804512534548659noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-46344991662976271102014-11-20T07:27:39.550-07:002014-11-20T07:27:39.550-07:00CoolCoolCSnoreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-23996504347785410962013-03-19T16:22:58.913-06:002013-03-19T16:22:58.913-06:00The perfect American potato is the Kennebec.
The...The perfect American potato is the Kennebec.<br /><br />The perfect potato cannot have too much sugar because it gets too dark to quickly.<br /><br />WoutAnonymousnoreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-72849936857855454782011-06-16T12:16:59.880-06:002011-06-16T12:16:59.880-06:00If you would do some research, about what kind of ...If you would do some research, about what kind of potato actually makes a perfect *patat*, you will find that that specific potato is NOT available here in the USA. A long time ago, I found an article, that described the specific qualities a good Patat Potato MUST have. I wish I kept that article ...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-77004271402816244522011-06-09T20:32:24.155-06:002011-06-09T20:32:24.155-06:00It really should be "Friet", not patat, ...It really should be "Friet", not patat, but well. That's a discussion that apparently has gone on for decades now so.. :)<br /><br />Anyway... Patatje oorlog is by far the best way to eat patat. Of course in school we couldn't help but come up with all kinds of variations we then had the local snackbar make (and some of them even made it to their menu board). Here's a couple I remember eating:<br />- Patatje Kernoorlog (Nuclear War), consists of mayo, (curry) ketchup, peanut sauce and onions.<br />- Patatje Golfoorlog (Gulf War), mayo, peanut sauce, mustard and onions.<br />- Patatje Vietnamoorlog (Vietnam War), mayo, peanut sauce, sambal (spicy red pepper paste) and onions.<br /><br />That also reminds me of 10 years or so ago when one of the Ministers in the Dutch parliament proclaimed that "Patatje oorlog" had a negative tone, so he wanted to rename it to "Patatje Feest" (Party Fries). This resulted in a lot of laughter and this idea thankfully didn't stick around to long :)Frankwinhttps://www.blogger.com/profile/01545039245825364722noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-90746069295654797862011-06-06T06:22:33.471-06:002011-06-06T06:22:33.471-06:00Patat is delicious, the Dutch are genious with mak...Patat is delicious, the Dutch are genious with making something so simple taste so good.Markushttp://www.dutchfoodblog.com/noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-71445889173636549062011-05-25T12:01:32.405-06:002011-05-25T12:01:32.405-06:00For me (hi, it's Hedwig!), 'friet' was...For me (hi, it's Hedwig!), 'friet' was a rare treat growing up, as my mum wasn't convinced it was proper nutritional food for her growing brood...but then, she's 'Indisch' and so I grew up on 'rijsttafel', which is a treat to most other Dutch people (and therefore, a clear example of swings and roundabouts). I do remember a 'patatje' didn't cost the earth, though...Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-65873240406214813262011-05-25T10:32:12.598-06:002011-05-25T10:32:12.598-06:00Remember, I was born in the "Randstad", ...Remember, I was born in the "Randstad", so prices were higher than around you in Limburg... and of course (it was early in the morning when I typed this), the prices were 40 c for 'zonder', 45 for 'met'.... By the way, at present I pay at the 'Hollandse snackbar' here on Curaçao - operated by a proud Surinamese couple - 5.50 Antillian Guilders for a 'patat speciaal' (=mayo, ketchup and chopped onions), which is at present about € 2.18 or about US$ 3....Hans-from-Curaçaonoreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-41543559989170474272011-05-25T08:08:11.282-06:002011-05-25T08:08:11.282-06:00Hans, how times have changed! I even remember the ...Hans, how times have changed! I even remember the patat met being 25 cents. Our patatkraam was a couple of blocks away, but we too were allowed to go by ourselves. And on the way home, we'd take the long way and sneak hot fries out of the bag haha so by the time we arrived home, the bag would be half empty and we'd be full! The Russet potato is an Idaho potato, and very common here in the United States. It's used for most McDonald's fries, and it does come closest to the Bintje, very true!Nicole Holtenhttps://www.blogger.com/profile/15000959283858308949noreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-36449444407844695292011-05-25T04:34:20.234-06:002011-05-25T04:34:20.234-06:00And I presume, Nicole, that the 'Russian potat...And I presume, Nicole, that the 'Russian potatoes' you talk about come close to the "Bintje" normally used for this product?Hans-from-Curaçaonoreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-75887841830215165472011-05-25T04:32:21.982-06:002011-05-25T04:32:21.982-06:00Five euros? Goodness me! I am from the time that a...Five euros? Goodness me! I am from the time that a 'patat zonder' (=without sauce) costed 45 'old' guilder cents (=nowadays 20 euro cents) and 'patat met' (=including mayonnaise) was 45 guilder cents.... and the 'snack bar' was three houses away from my home and on the same side of the street! So my mother allowed me to go by myself....Hans-from-Curaçaonoreply@blogger.comtag:blogger.com,1999:blog-7144846758981844946.post-33997178672293153362011-05-24T21:50:21.321-06:002011-05-24T21:50:21.321-06:00Yummy! I love Patat!Yummy! I love Patat!Dewihttps://www.blogger.com/profile/03042444512389457494noreply@blogger.com