zeekraal & ijskruid.

Since, as far as I can tell, this site is solely for my personal documentation/research (and occasional communication with my dear mother), one liberty I like to take here is the posting of entries before they're complete. Should the former condition change, I'll do something about the latter. But until then...we have entries like the following.

To wit: I'm dismayed by my continuing surprise over the number of things that I haven't expected since I've moved here. What I'm saying is that I should at least be used to being surprised. For example, why am I surprised that there are completely foreign edible plants sold in supermarkets here? Not "foreign" as in "not domestic", "foreign" as in "alien and unfamiliar". I mean, some cities you'd expect it: Penang, sure--strange fruit, so to speak. Bogota? Yes. Huge, mutant bananas. Amsterdam? Not unless you mean alien tubers.

But lo: this summer I peeped for the first time (more than peeped, actually...I bit them, repeatedly and without mercy) two alluring "water vegetables" that have been eaten here for ages. The first, listed in my neighborhood organic winkel as ijskruid, is proving difficult to research, in terms of its edible history. Indeed, when I bought it, I asked the girl behind the counter how you normally prepare it (if i can find a picture of it, you'll see why it wasn't immediately obvious), and she said she'd never eaten it or (rather necessarily) cooked it, and asked her bosslady to weigh in on the matter. She told me "you can eat it as a salad item or lightly saute it."

I, being me, did neither. What I did do was interesting, quite nearly good, and I will one day reveal what transpired in the kitchen that day if I ever come back to finish this post. We took pictures of it before it was dismantled and et: it looks vaguely like something Scotty would put in the Enterprise's engine to make it run. I say this as a "non-Trekkie".

I know I always say this: part two to follow. What I don't always say is: right now, bitch!!! Take that. I'm kidding. Part two is a myth.


Debra van Culiblog said...

Please blog more often. otherwise, come over for a bite.

Catesa said...

Hi Mem, thanks for stopping by. I just wanted to let you know that im not sure about the nutritional information.
When i get kibbeling its always from the viskraam rather than do it myself.
I do know that its not as common these days that kibbeling is made of kabeljauw because its become more expensive than other white fish. So its best just to go with the kibbeling you find in the shop unless you see kabeljauw specifically.
As for volendammer kibbeling, it's the same as all kibbeling except it is supposed to come from Volendam. So i think the nutritionals would be the same as any kibbeling.
Way back in the day most of the fish came from Volendam, of course now even fish from other places might be called Volendammer probably to retain that old charm.

The viskraam that i go to here in the south -Parkstad- is owned by a man -fam. Schilder- that lives and fishes in Volendam so i suppose it is real Volendammer kibbeling! Im still not sure the nutritionals would be different though :) Hope this helps a little.

MEM said...

thanks Catesa....ja, when I said Volendammer-style, I guess I just meant "fresh from the viswinkel" instead of from a freezer or the Albert Heijn koelkast....because the viswinkel stuff always seems to have a much much thinner batter than the packaged variety, and the batter is what soaks up all of the cooking fat, so I would think that that would mean more calories.

ANYWAY....thanks for your time. It does help....and I enjoyed your blog!


Catesa said...

and of course if you are worried about too much oil you could always go for maatjes met uitjes instead hehe ;)

MEM said...

Let's see, is it still a maatje if you fry it?

Actually, I'm working on trying to train myself to prefer maatjes over kibbeling, but it's not going very well. sometimes though if i use enough uitjes and zuur i can almost be satisfied with it.

MEM said...

But then again, I can eat almost anything if it's got enough pickles and onions on it.