For me it’s a key taste ingredient for Flemish beef carbonnade and my own spaghetti sauce
I used to eat spoonfuls of that stuff straight. Hmmm
Steak tartare
Buying it after an episode of Dagelijke Kost, using it once and letting it expire.
Un américain of course
Put it on prepare
Make a Bloody Mary as some hair of the dog to “cure” your hangover that you got from getting absolutely pissed on Friday evening.
Must have ingredient for tuna salad
Bollekes in tomatensaus
I basically use it for a lot of thing. On a piece of bread with Américain, steak Tartare, in my tomato soup, etc.
That’s got to be either not having it in your house at all or letting it expire in your kitchen cabinet.
add some into stoofvlees.
Mayonaise mengen met een beetje mosterd en dit, ook lekker
Also delicious on a fried egg or croque madame
mispronounce it
Making cocktailsauce.
Bit of mayo, bit of ketchup, bit worchestershire sauce, some cayenne pepper or pili pili or similar spice for a small kick and a dash of whiskey because it’s not cocktailsauce unless there’s whiskey in it.
Best sauce ever.
Boulets de Liège
Throw it in the North Sea so it goes back to England.
Add americain, the worcestershire sauce, decent mustard, tabasco, fresh onions, pickles, pickles and curryketchup on a pistoleke
Mis-pronouncing the name
Keep it in the fridge for 6 years because you needed it once in a recipe you fucked up that one time your parents came over and you wanted to impress them. But instead you went to get fries
Belgian Mac&Cheese.
– boil the Mac
– make a roux (butter and flour)
– add a splash of worcestershire sauce
– add your milk, then your cheese
– mix in ham cubes
– put the mac in an ovenproof dish, pour the sauce over it, top with more grated cheese
– bake another 40min on 180°
I go for the wustersjer pronunciation
The perfect umami flavour enhancer
bloody mary’s?
Standard ingredient for minced meat stuff like meatloaf or ballekes. Pork/beef mix, an egg, chapelure, salt, pepper, wooshy sauce.
I use it as an ingredient in my Belgian-Italian spaghetti sauce 😂
Mix it with Heineken. It might be drinkable then.
put it in “stoofvlees saus” :^)
The most belgian thing to do with that is mispronounce the name
I always put it on my bolognaise
Smoske martino
Cocktailsauce. So you can eat it with tomate crevette.
Drink it. Straight from the bottle
Mispronouncing it
I kinda use it a lot.
I add it to bechamel (just a splash), usually in tomato sauces (also in spaghetti sauce), cocktail sauce, prepare, stoofvlees (and other stoofvlees like dishes). There really aren’t that many savoury things you can’t use it in tbh.
In elk warm gerecht doen dat een beetje umami kan gebruiken
Mispronouncing it’s name.
Américain frite
Toast Cannibale
Toast with Americain spread, small chopped onions, gerkings, a swirl of ketchup and a splash of Worcestershire sauce.
Brew a beer with it
Surprisingly enough, I’m going to add this thread to my personal list. Some pretty good ideas in it.
49 comments
But it on fries
Try to pronounce it.
Martino
Koken met Jezus.
For me it’s a key taste ingredient for Flemish beef carbonnade and my own spaghetti sauce
I used to eat spoonfuls of that stuff straight. Hmmm
Steak tartare
Buying it after an episode of Dagelijke Kost, using it once and letting it expire.
Un américain of course
Put it on prepare
Make a Bloody Mary as some hair of the dog to “cure” your hangover that you got from getting absolutely pissed on Friday evening.
Must have ingredient for tuna salad
Bollekes in tomatensaus
I basically use it for a lot of thing. On a piece of bread with Américain, steak Tartare, in my tomato soup, etc.
That’s got to be either not having it in your house at all or letting it expire in your kitchen cabinet.
add some into stoofvlees.
Mayonaise mengen met een beetje mosterd en dit, ook lekker
Also delicious on a fried egg or croque madame
mispronounce it
Making cocktailsauce.
Bit of mayo, bit of ketchup, bit worchestershire sauce, some cayenne pepper or pili pili or similar spice for a small kick and a dash of whiskey because it’s not cocktailsauce unless there’s whiskey in it.
Best sauce ever.
Boulets de Liège
Throw it in the North Sea so it goes back to England.
Add americain, the worcestershire sauce, decent mustard, tabasco, fresh onions, pickles, pickles and curryketchup on a pistoleke
Mis-pronouncing the name
Keep it in the fridge for 6 years because you needed it once in a recipe you fucked up that one time your parents came over and you wanted to impress them. But instead you went to get fries
Belgian Mac&Cheese.
– boil the Mac
– make a roux (butter and flour)
– add a splash of worcestershire sauce
– add your milk, then your cheese
– mix in ham cubes
– put the mac in an ovenproof dish, pour the sauce over it, top with more grated cheese
– bake another 40min on 180°
I go for the wustersjer pronunciation
The perfect umami flavour enhancer
bloody mary’s?
Standard ingredient for minced meat stuff like meatloaf or ballekes. Pork/beef mix, an egg, chapelure, salt, pepper, wooshy sauce.
I use it as an ingredient in my Belgian-Italian spaghetti sauce 😂
Mix it with Heineken. It might be drinkable then.
put it in “stoofvlees saus” :^)
The most belgian thing to do with that is mispronounce the name
I always put it on my bolognaise
Smoske martino
Cocktailsauce. So you can eat it with tomate crevette.
Drink it. Straight from the bottle
Mispronouncing it
I kinda use it a lot.
I add it to bechamel (just a splash), usually in tomato sauces (also in spaghetti sauce), cocktail sauce, prepare, stoofvlees (and other stoofvlees like dishes). There really aren’t that many savoury things you can’t use it in tbh.
In elk warm gerecht doen dat een beetje umami kan gebruiken
Mispronouncing it’s name.
Américain frite
Toast Cannibale
Toast with Americain spread, small chopped onions, gerkings, a swirl of ketchup and a splash of Worcestershire sauce.
Brew a beer with it
Surprisingly enough, I’m going to add this thread to my personal list. Some pretty good ideas in it.
Drink it straight from the bottle
Mispronounce it.
Prepare.