@ Johan: I agree with Arthur on the overlap. And we even eat raw hering on a regular basis: http://de.wikipedia.org/wiki/Bismarckhering (don't know exactly how that difers from Hollandse Nieuwe though). Back on topic: The wok stands in Amsterdam absolutely rock!
I don't remember. The only time I had one at the HDC parking lot was after DC United won the Cup in '04. I was freakin' hammered
They had a great tasting sort-of-Hamburger in East Germany, which I loved as a kid. Unfortunately I lack any other information about it .
Well, I know what a Frikadelle is (although we call it a Bulette in Northern Germany) . I remember this thing to be closer to a hamburger (I don't really like the kind of Frikadelle as in the picture), but I honestly can't remember any details. I was born in East Germany but grew up in West Germany. Once or twice a year we went to East Germany to visit my grand parents, and there, in my town of birth, was a place which sold those things. I always asked my parents to buy me one of those - but I was 8-9 years old at the time of the German reunification, so it's a slightly distant memory . It probably was a flat Bulette with Curryketchup (the kind of sauce you get with Currywurst) - but I prefer to believe that it was something really special, as I have no chance to ever eat one again anyway (the East German fast food "industry" didn't really survive the reunification - at first you got the traditional German Imbiß, later McDonald's and finally Döner...).
Hollandse Nieuwe are young (virgin) herrings that are slightly pre-digested because there are remains of enzymes left when they are gutted, that's why they are so tender and have a more intense flavour (I imagine that sounds quite gory for some people). They're not marinated at all, so not sour like Bismarckherring or Rollmops. I like them much better than any other type of herring.
Ok, have to admit that both Bismarckhering on brötchen and Hollandse Nieuwe just tasted like real good fish to me. I am by no means a fish expert though and there propably was quite a long time between me eating both of them, not exactly the basis for a good comparison.
It can be a bit confusing cos Hollandse Nieuwe are also called Maatjes (or Matjes), and in some countries (like Sweden) that means a different way of preparing herring (pickled I think, at least they taste very different up there and usually have a reddish colour). And on top of it the technique of preparing them has changed slightly (since the 1960s), with the possibility for artificial bacterial digestion and being able to freeze lots of them changing when exactly they can be sold and how salty they have to be. In any case, the important bit is that the herring is gutted incompletely during the haringkaken, and now it needs to be frozen at some point to kill any herring worms. I got a book about herring from my Dutch inlaws once for Sinterklaas as I like it so much!
The whole country goes mad when the new new herring season starts in May/June, the new harvest is delicious. The herring sold out of season tastes saltier and in a way much stronger, and I've been told by a chef once that if you're a real connoisseur, you'll prefer the out of season one! The biggest crime is to eat them with onions, of course.
I also prefer them on their own, but it can also be nice to have some onions on the side. As long as they are not buried in onions, which kills the taste. Another nice combination is with green beans, bacon and roast potatoes, but then it's not street food anymore of course. And my mother used to make a nice "matjesstip" with onions, apple and cream... yum. But eating them as they are on the street is difficult to beat! Maybe "real connoisseurs" prefer the saltier ones as that's how it used to be, before freezing became so easy? I definitely prefer the seasonal ones that are milder. Seasonal food is a great thing anyway, and it's a pity that this is gradually disappearing (like for asparagus as well). Stupid customers who want to eat everything all year round! I looked up the word maatjes, apparently that comes from maagden or maiden herring, these are herrings that are fattier and haven't developed the reproductive organs yet. Also, the Scandinavian way of preparing them is basically the same (freeze for a day, then put into brine), they just use more salt. Still no idea why Swedish matjes are often red.
It's probably to do with the way the gutting of the fish, I reckon. We still go mad over the asparagus season as well and we're very traditional when it comes to preparing asparagus. We'll have none of that grilling nonsense!
It's earlier and lasts longer each year though, at least that's how it was in Antwerp. Or maybe that's global warming... I agree about the preparation. White asparagus boiled in water is far better than green asparagus grilled. White asparagus and matjes herrings are two of the main things I miss over here in the UK.
At least in Northern Germany we are still quite into seasons, at least with asparagus, strawberries and Chanterelles, but also with Grünkohl (Boerenkohl) and geese. I think it's great.
1st place - the chorizos on a bun available at night from the push cart hot dog vendors in downtown Boise around the bar district. 2nd place - the fries from a little hamburger stand called "The Wave" across the street from Bronco Stadium in Boise. I've been trying to duplicate the fry sauce (unsuccessfully) that comes with them for years.
I was taken there by a local, so I don't know/remember the name. It is right next to a subway station. There is another night market nearby, which I did not visit.
