5/11/2016 – World Wednesday – Dutch


Welcome to Five Course Trivia! Five days a week, we’ll post five questions about something from the culinary world, from soup to nuts and all dishes in between.

For our fifteenth visit to a foreign land (well, fourteenth if we count Hawaii as not being foreign), we take a stroll to the Netherlands, or Holland apparently. And in covering these questions, we shall be tulip, windmill, and wooden shoe free.


1. Seen here is what popular dish, essentially a deep fried meatball of beef or veal, which are eaten with mustard?

Question 1

2. Name the immensely popular street food seen here. It’s made with a layer of caramel-like syrup between both sides, and you can probably figure out the last couple of syllables just from looking at it.

Question 2

3. One of the more “bracing” foods you can try in the Netherlands is what form of salty licorice, where that salt is ammonium chloride. It’s often made into shapes like coins, animals, and lozenges, which may be where it gets the name most people know it by.

Question 3

4. Name the Dutch cheese seen here. Made from cow’s milk, this cheese is flavored with cumin and caraway seeds.

Question 4

5. We end our World Wednesday on some beer, once again. The main three breweries in the Netherlands are Heineken (which also brews Amstel), Bavaria, and what other company with distinctive green bottles?  This beer is the leading import lager in the United Kingdom, and mini-kegs of this beer are seen in the United States.

Question 5 (the one on the right)

Learned League precedent (LL34, MD18) – What is the name of the liqueur named after the largest island in the Netherlands Antilles?

Tomorrow: Strawberry questions forever!


1. Bitterballen
2. Stroopwafel
3. Drop
4. Leyden
5. Grolsch
LL. Curacao

6 thoughts on “5/11/2016 – World Wednesday – Dutch

  1. Mmmm, drop and Leyden—so good! I also prefer savory pannekoeken to stroopwafels—they’re like omelets made with batter instead of eggs and are flat-out delicious. (See what I did there?)

    Although it’s often used as a synechdochism for the whole country, Holland (now split between two provinces, North and South Holland) is only a part of the Netherlands. The other parts, as you might imagine, have strong opinions about this usage (“Hollandocentrist” is not a term of affection…).


  2. That video’s a classic!

    My experience with drop was trying some and liking it (in Copenhagen first, IIRC, but I’ll always get some when I’m in a place that has it). Cool story, right? 😉 If you think you won’t like it, you probably won’t, but I also think it’s not as scary as the description makes it sound. It’s just black licorice with a bit more interest.

    I’ll pose you a question that my French teacher asked me: why is red licorice called licorice? There’s no licorice in it, and it doesn’t taste like licorice! My perfunctory search didn’t turn up an answer.


    1. I always assume it’s the same reason as how white chocolate doesn’t actually contain chocolate (YMMV), and how Yoo-Hoo doesn’t contain milk. People love the consistency/feel of a certain food, but rather give it a familiar name, despite that it’s not correct at all.

      Great example: Turkey bacon. “Bacon” is defined as a pig product, but since turkey bacon is often in the shape of actual bacon, somehow the name bacon jumped animals.


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