Go Dutch: Porter Harman and Hagerslag have breakfast together. Dutch home cooking is potatoes, meat and vegetables. Cooked potatoes are usually mashed and put into a saucepan (with cabbage, sauerkraut or chicory, the latter can be cooked or eaten raw). In neighboring countries, people are usually asked what to eat for dinner. First mention meat and vegetables. In Holland, you often hear that any kind of pea is often mixed with carrots, bone beans, spinach and spruitjes bean sprouts.
Rauwe and dijvie met spekjes: mashed potatoes, raw compositae plants, and thin slices of lard. The meat here can be slow-cooked draadjesvlees-the meat taken from your own gravy: beef, such as sucadelapen-blade steak, or varkenshaas-tenderloin, Gehaktballen- big meatballs, or rook worst- smoked sausages. The standard "big meal" is Biff stooke and Gebakken Aard Appelen Doperwten-steak, baked potatoes and small peas. The appetizers are mainly soup (vegetables, tomatoes, chicken, etc. As for dessert, Vla- a sweet custard with chocolate, vanilla or coffee flavor.
Hopjesvla-a flowing custard dessert, tastes like sweet white coffee (or butterscotch pudding; Thank you very much, Amber Pillore. Named after Baron Howe, an early coffee fan from The Hague.
Some foods are mainly eaten in winter, such as the above-mentioned stamppot, bean sprouts (I won't eat them at Christmas in Holland, but it should be better after first frost) or Snert-thick pea soup also contains other vegetables (onions, leeks, potatoes, radishes) and pork. Other foods come on the market in spring, such as asparagus or lettuce in summer. Note: Thick pea soup with Rogge Brewood, cold bacon with rye.
When I was a child in the 1960s and 1970s, food was usually cooked for a long time (I think many Dutch people had bad teeth), but now it has changed and started to provide more chewy food. Today, our table has changed more. I remember eating broccoli next to me was novel. Fried rice or noodles are the dinner of immigrants or former colonists (although their hot ginseng seasoning may add flavor to homemade cheese or peanut butter sandwiches). Strangely, for centuries, the Dutch have gone abroad to collect spices and sold them to European markets, such as clove nagel, nutmeg, Chennai, cinnamon, nutmeg and pepper. But the way of cooking at home is quite boring.
Catholics used to eat fish on Fridays, but it is not so common now. However, I believe that most of the fish and seafood processed in the Netherlands are exported. Dutch butter herring is a kind of unhooked herring, and its taste needs to be tasted slowly.