Let me start by saying that I don’t dislike Dutch food at all, but it’s very different, much more so than the way American and Mexican food are different from each other.

Holland is a very integrated society, they have succeeded in taking the best parts of a particular culture, and leaving the bad parts behind, like mexican restaurants without the botchelism. So when I speak of Dutch food, I speak of the many-faceted multi cultural adaptations of food that exist here.

For example: a Turkish pizza: a Turkish lahmancün bread with salad, tomatoes and gyro meat or a chicken/calf mixture. It receives a 10 on my yummymometer

Also high on the list is a bapao, a steamed spongy bun of rice flour with a mixture of curried chicken inside.

A bami bal, is also a good choice, it’s a breaded and deep fried ball of spiced noodles 

So, what is Dutch food if not something stolen from another culture? Well, a croket to start, a breaded and deep fried, goo staff containing shredded beef or chicken in peanut sauce.

Notice a trend? Dutch food is snack food, or something that has been stolen, wrapped, breaded and fried, and occasionally stuffed into a piece of soft bread.

There’s also a weal of food that isn’t fried, but is so heavy it is rarely eaten at this time of year, like stamp pot or hutspot, both involve mashed potatoes and mixed in carrots or collard greens with lots of butter, and meatballs.

Or, you can take a slavink for example, a 200 gram heart attack in waiting, bacon-wrapped pork meatball.

With this wealth of food, and despite the consistent energy that is required to live here, walking and riding, it’s a wonder that the Dutch are as slim as they are, with few people exceeding 90 kg.