On Aug 28, 11:51*pm, Toronto > wrote:
> On Aug 28, 11:08*pm, bulka > wrote:
>
>
>
> > I've been away for a while. *Missed you guys. I'm gonna be
> > intermittent.
>
> > But, anyway, this is why there isn't a Dutch restaruant chain next to
> > the Taco Bell and Olive Garden.
>
> > From a 1973 "Dutch and Belgian Cooking"
>
> > Kruudmoes
>
> > I'll just give the ingredients. *You know how to make soup. *How do
> > you make this edible?
>
> > barley
> > buttermilk
> > salt pork
> > frankfurters
> > rasins
> > chervil
> > thyme
> > molasses
>
> I'd treat that more like a recipe for brown beans, with the barley
> replacing the navy beans. The buttermilk would likely be used in the
> soaking/precooking liquid, and the salt pork, franks, and molasses are
> very traditional, and the raisins aren't unheard of. I'm thinking
> chervil and thyme would be interesting.
>
> I'm more inclined to use a slice of pork belly instead of salt pork
> these days, and I get frowned at for adding fruit - even "grape"
> tomatos - but that's another story.
>
> Soup in the sense of 'use the strong spoons'.

What do the Dutch know anyway? they wear wooden shoes for chrissake!
Lynn in Fargo
(ducking) ;-)