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C&V lunch?

Old 08-22-12, 12:44 PM
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C&V lunch?

We ride C&V bikes, like to wear C&V clothes, drive - or at least admire - C&V cars, and some of us even have C&V SO's. But does it extend to lunch? For me it does. Whenever I am on the road, I prefer a classic, usually an "uitsmijter" accompanied by a glass of milk. An uitsmijter consists of a couple of slices of white bread, sliced boiled ham and two fried eggs. It was introduced to our low countries in the nineteenth century, and is believed to have come from Germany, where a similar dish is known as "Strammer Max".

This is one I devoured recently. A rather luxurious one, with three (!) slices of bread, three (!) eggs and cheese.



Am I the only one?
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Old 08-22-12, 12:51 PM
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That looks really good!
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Old 08-22-12, 02:51 PM
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Mmmm, delish!
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Old 08-22-12, 03:12 PM
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I think I know whats for lunch tomorrow!
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Old 08-22-12, 03:12 PM
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"some of us even have c&v so's"?

huh. whaddya know? you're right -- i've used the same blow up doll since '76.
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Old 08-22-12, 03:17 PM
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Brood and Kas...erg lekker!

I can't spell it, just say it.
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Old 08-22-12, 03:19 PM
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Originally Posted by eschlwc View Post
i've used the same blow up doll since '76.
Yeah, the '76 models were great!
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Old 08-22-12, 03:25 PM
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Originally Posted by clubman View Post
Brood and Kas...erg lekker!

I can't spell it, just say it.
Well done! Now, for your next assignment, this other local C&V lunch dish:

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Old 08-22-12, 03:37 PM
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It's like croquettes but I think those are round...all I know is I like em with mustard.

I'm quite fond of Holland. I even like Palling sandwiches!

wait...Bittaballs?

Last edited by clubman; 08-22-12 at 03:46 PM. Reason: Bittaballs
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Old 08-22-12, 03:48 PM
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Originally Posted by clubman View Post
It's like croquettes but I think those are round...all I know is I like em with mustard.

I'm quite fond of Holland. I even like Palling sandwiches!
Not bad, not bad at all: "twee kroketten met brood". And yes, the obligatory mustard is missing in this picture. My bad. To compensate for that your "broodje paling":


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Old 08-22-12, 04:21 PM
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uitsmijter, doesn't that translate to something like bouncer?
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Old 08-22-12, 08:14 PM
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Similar German-American dish. I forget what it's called, but it's some sort of forcemeat with an egg on top with some pickles and tomato.





Here's something I have often on riding days and it's pretty classic in these parts. Country ham sandwich. I like mine with white cheddar, Dusseldorf, lettuce and a touch of mayo on wheat toast. The deli I frequent has been selling country ham sandwiches for decades.

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Old 08-23-12, 12:50 AM
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Mjum. Too bad I have to make do with all the bounties of the east now, Nasi Goreng, Ayam Bakar, no kroketten for me! However, bitterballen (the round form) have found their way into indonesian cuisine (and are off course sold in my campus supermarket - jay for greasy snacks!), along dutch cookies. So far our most durable contribution to the culinary world. Greasy snacks and cookies.
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Old 08-23-12, 06:59 AM
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Mmmm...

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Old 08-23-12, 07:14 AM
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This ALL looks good, I had feared when opening the topic that someone was eating 25 year old food*.


*Long ago, when my brother pulled the Follis he had raced on out of storage after ten years, I promptly drank the water that was in the water bottle. DON'T DO THAT!
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Old 08-23-12, 08:16 AM
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Originally Posted by non-fixie View Post
We ride C&V bikes, like to wear C&V clothes, drive - or at least admire - C&V cars, and some of us even have C&V SO's. But does it extend to lunch? For me it does. Whenever I am on the road, I prefer a classic, usually an "uitsmijter" accompanied by a glass of milk. An uitsmijter consists of a couple of slices of white bread, sliced boiled ham and two fried eggs. It was introduced to our low countries in the nineteenth century, and is believed to have come from Germany, where a similar dish is known as "Strammer Max".

This is one I devoured recently. A rather luxurious one, with three (!) slices of bread, three (!) eggs and cheese.



Am I the only one?

Hi there,

I may be a noob to C&V, but I've been eating this for breakfast almost daily. Two eggs most of the time, but before a long ride up to four... Someone told me the cholestorol in eggs are not as bad for you as they used to believe. What a relieve!

The one in your photo looks like one from the cafe where I live around the corner.

Cheers
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Old 08-23-12, 08:39 AM
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Lately I've been going in for the bushmeat terrine.

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Old 08-23-12, 08:53 AM
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That looks offal.

Actually this thread is making me hungry.
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Old 08-23-12, 09:24 AM
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Originally Posted by rhm View Post
Mmmm...

Mmmm...looks like Stroopwafel. Mmmmm....
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Old 08-23-12, 09:44 AM
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mmmm.... pot belge (on the right) avec pain.
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Old 08-23-12, 09:52 AM
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Originally Posted by Orrery View Post
That looks offal.

Actually this thread is making me hungry.
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Old 08-23-12, 09:53 AM
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More grease please...oilballs!

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Old 08-23-12, 11:35 AM
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Originally Posted by old's'cool View Post
uitsmijter, doesn't that translate to something like bouncer?
Yes, a bouncer is also called an uitsmijter (uit = outside, smijten = to throw, in a rather brusque fashion). I haven't yet been able to find a plausible explanation for the name of this dish. One source said it was because it was the favorite dish of a certain man who got bounced a lot from bars. Hmmm.
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Old 08-23-12, 12:17 PM
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Originally Posted by Zieleman View Post
The one in your photo looks like one from the cafe where I live around the corner.
Actually, this excellent uitsmijter was served at the Mastenbar in Enkhuizen, a place where even the waiter will make you one when the kitchen is closed (if it is not busy and you ask nicely).
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Old 08-23-12, 12:20 PM
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Originally Posted by ColonelJLloyd View Post
Similar German-American dish. I forget what it's called, but it's some sort of forcemeat with an egg on top with some pickles and tomato.





Here's something I have often on riding days and it's pretty classic in these parts. Country ham sandwich. I like mine with white cheddar, Dusseldorf, lettuce and a touch of mayo on wheat toast. The deli I frequent has been selling country ham sandwiches for decades.

Thanks Colonel, for helping me get this thread airborne. Although I must admit I did count on you, being the resident culinary expert.
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