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beelikejObviously the big news of the day is the announcement of the abdication of our Queen Beatrix, but I had quite an eventful day myself, which I feel is just as important, if not more so;)
While cleaning out a paper drill at work I managed to drive the thing into my indexfinger, resulting in a bloody big hole with skin hanging off. After our First Aid person (aka the bossman) put on an emergency finger-bandaid, I noticed I also had cuts on my middle finger. Au! It wasn't long until blood started to seep through the bandaid, so I decided to clean the wound properly myself and put on a fresh wrapping and an extra finger cover. That felt a lot better and now my finger is only throbbing when I don't remember to keep my hand up. Typing is no fun though and because it's my scrolling / mouse finger not even simply surfing the net is comforting :-(
Who wants to see blood? (I later put a special giraffe-print bandaid from the WWF on my middlefinger. What? It totally started bleeding!) If that wasn't bad enough already, I also got a papercut on my other middle finger. Woe is me.
Despite the wonky typing I am going to share my new food finds as promised.
After I overcame my fear for red apples a couple of weeks ago, I decided to try a new type of bread. We have lots of types of bread in the Netherlands, but I'm such a fan of routines, that for years I only ate what we call 'brown' bread or Tarwebrood for breakfast and lunch, which is whole wheat bread, I suppose. (I'm learning a lot today! Did you know food is one of the most dificult things to translate?).
Last year I started to combine that with Maisbrood (Cornbread). My favorite version of the latter is the one that's baked on the tray instead of in a bread pan. Last week I decided to try 'origine' bread, which is made of wheat and rye, a combination which makes the loaf a bit grey and old looking. (As in authentic old, not gone bad old;) It tastes so good! Its flavour falls right in between white and wheat bread, it has the firmness of wheat bread and the crust of cornbread. Omnomnom. Am definitely adding it to my diet!
Another new food find is a spread. I usually only buy bread coverings that come in slices or sheets, such as Dutch cheese, cold cuts or coconut. ("Kokosbrood": it's a seriously brilliant invention. My favorite is the plain kind, but it also comes flavoured with chocolate, strawberry or other fruits. Sometimes it also has raisins in it!). I avoid sweet spreads of any kind, because I don't know how to not put too much on and -more importantly- I tend to eat them straight out of the jar when I feel the need to binge. (Same goes for all sorts of sprinkles we have available as toppings here) The only spread I don't have that problem with, because it only tastes good in combination with bread, is appelstroop (which apparently in English is called appelbutter, but that's just wrong; it's more of a thick siropy paste, there is no butter involved.). I also have a collection of single servings of jam, to offer (un)expected guests or to use in yoghurt, mmmm.
Anyway, since I try to be a responsible carnivore I sometimes try vegetarian variaties of cold cuts and it's in that section of the supermarket where I found my new favorite spread. Usually vegetarian versions don't taste anything like the meat they are supposed to represent. So imagine my surprise when I couldn't tell the difference tasting this vegetarian liverwurst! ("Liverwurst", really, English people? Why not liver sausage?). My goodness, it spreads and feels and tastes just like the real thing! And it comes with the extra benefit of not tainting your breath. Truely delicious. Now I only have to learn to use it with moderation. Hahahahaha.
Here, have a photo of origine bread with vegetarian liverwurst. *drools*
As a final note I'd like to confess that I find it really scary to try vegetarian 'meat' products, because I don't understand what they are made of. Animal products I get, but I'm very suspicious about the ingredients of a slice of vegetarian ham. (Yes, I can read, still doesn't mean I understand how they can make it look like cold cuts;)
Now tell me what kind of bread you like best and what you put on it?
While cleaning out a paper drill at work I managed to drive the thing into my indexfinger, resulting in a bloody big hole with skin hanging off. After our First Aid person (aka the bossman) put on an emergency finger-bandaid, I noticed I also had cuts on my middle finger. Au! It wasn't long until blood started to seep through the bandaid, so I decided to clean the wound properly myself and put on a fresh wrapping and an extra finger cover. That felt a lot better and now my finger is only throbbing when I don't remember to keep my hand up. Typing is no fun though and because it's my scrolling / mouse finger not even simply surfing the net is comforting :-(
Who wants to see blood? (I later put a special giraffe-print bandaid from the WWF on my middlefinger. What? It totally started bleeding!) If that wasn't bad enough already, I also got a papercut on my other middle finger. Woe is me.
Despite the wonky typing I am going to share my new food finds as promised.
After I overcame my fear for red apples a couple of weeks ago, I decided to try a new type of bread. We have lots of types of bread in the Netherlands, but I'm such a fan of routines, that for years I only ate what we call 'brown' bread or Tarwebrood for breakfast and lunch, which is whole wheat bread, I suppose. (I'm learning a lot today! Did you know food is one of the most dificult things to translate?).
Last year I started to combine that with Maisbrood (Cornbread). My favorite version of the latter is the one that's baked on the tray instead of in a bread pan. Last week I decided to try 'origine' bread, which is made of wheat and rye, a combination which makes the loaf a bit grey and old looking. (As in authentic old, not gone bad old;) It tastes so good! Its flavour falls right in between white and wheat bread, it has the firmness of wheat bread and the crust of cornbread. Omnomnom. Am definitely adding it to my diet!
Another new food find is a spread. I usually only buy bread coverings that come in slices or sheets, such as Dutch cheese, cold cuts or coconut. ("Kokosbrood": it's a seriously brilliant invention. My favorite is the plain kind, but it also comes flavoured with chocolate, strawberry or other fruits. Sometimes it also has raisins in it!). I avoid sweet spreads of any kind, because I don't know how to not put too much on and -more importantly- I tend to eat them straight out of the jar when I feel the need to binge. (Same goes for all sorts of sprinkles we have available as toppings here) The only spread I don't have that problem with, because it only tastes good in combination with bread, is appelstroop (which apparently in English is called appelbutter, but that's just wrong; it's more of a thick siropy paste, there is no butter involved.). I also have a collection of single servings of jam, to offer (un)expected guests or to use in yoghurt, mmmm.
Anyway, since I try to be a responsible carnivore I sometimes try vegetarian variaties of cold cuts and it's in that section of the supermarket where I found my new favorite spread. Usually vegetarian versions don't taste anything like the meat they are supposed to represent. So imagine my surprise when I couldn't tell the difference tasting this vegetarian liverwurst! ("Liverwurst", really, English people? Why not liver sausage?). My goodness, it spreads and feels and tastes just like the real thing! And it comes with the extra benefit of not tainting your breath. Truely delicious. Now I only have to learn to use it with moderation. Hahahahaha.
Here, have a photo of origine bread with vegetarian liverwurst. *drools*
As a final note I'd like to confess that I find it really scary to try vegetarian 'meat' products, because I don't understand what they are made of. Animal products I get, but I'm very suspicious about the ingredients of a slice of vegetarian ham. (Yes, I can read, still doesn't mean I understand how they can make it look like cold cuts;)
Now tell me what kind of bread you like best and what you put on it?
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no subject
Date: 2013-01-28 09:36 pm (UTC)You ... have spread very little fake-liverwurst on that.
no subject
Date: 2013-01-29 09:02 pm (UTC)Are you teasing me or am I really
allowedsupposed to put more on? BECAUSE I COULD TOTALLY DO THAT!no subject
Date: 2013-01-29 09:13 pm (UTC)No teasing! I mean, if you like it like that, I'm not gonna judge, but in my opinion the more liverwurst, the better. I can't see the bread underneath anymore! That's when there's enough liverwurst. (I don't eat butter on my bread, though.)
no subject
Date: 2013-01-28 09:43 pm (UTC)Liver sausage= a firm, sliceable meat roll not unlike a salami. Liverwurst= a spreadable, pate like product with a soft, buttery texture. Both are yummy but they're very different products...at least here!
I'm with you in trying to make non-meat look like meat. Sometimes science and food should not mingle! JS. And take better care of your hands!
no subject
Date: 2013-01-29 09:14 pm (UTC)Aha, well, we use the word 'worst' for both, because the pate is also presented in a sausage shape; we just add 'spreadable' in front to make the distinction;) I'm always a little surprised when English borrows from German, it's like two worlds colliding. Like 'Schadenfreude' and 'Kindergarten' for instance, I never quite know how to pronounce it properly in English. (To be clear: it's not because it's similar to Dutch, we say 'medelijden' and 'kleuterschool' respectively;)
no subject
Date: 2013-01-30 03:32 am (UTC)Kindergarten= the "i" is soft and the "t" is pronounced like a "d". No. I don't know why. Americans are a strange but wonderful people...and their language matches them!
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Date: 2013-01-28 10:59 pm (UTC). . . vegetarian liverwurst? That sounds mighty tasty, though I doubt you'd be able to find it in the States. :(
no subject
Date: 2013-01-29 09:20 pm (UTC)It is one of the best inventions, ever! I hope you manage to try it one day.
no subject
Date: 2013-01-29 09:40 am (UTC)no subject
Date: 2013-01-29 09:24 pm (UTC)no subject
Date: 2013-01-29 04:36 pm (UTC)... If I'm honest, I almost never eat bread, unless I'm on vacation. I usually eat cereal in the morning and a club sandwich or pasta on my lunch break. But if I do eat bread, I love a light brown bread with cream cheese OR my fav combination of gouda and strawberry jam. Don't judge. Mmmm.
no subject
Date: 2013-01-29 09:31 pm (UTC)Oh, I sometimes have cereal for breakfast or lunch, with yoghurt, of course. On weekdays it's always bread though. Cream cheese is good. I heard of the combination of cheese and jam before*, but it still sounds weird. Like peanut butter and jelly; some things do NOT go together. Seriously. (I'm not judging :-p)
*some years ago there was a big promotion here to sell pita-breads and they introduced that combo. I never felt the need to try it: pita bread is for shoarma only in my humble opinion.
no subject
Date: 2013-01-30 07:47 am (UTC)no subject
Date: 2013-01-31 10:10 pm (UTC)