LL-L "Delectables" 2008.04.03 (05) [D/E]

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L O W L A N D S - L - 03 April 2008 - Volume 05
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From: burgdal32admin <burgdal32 at telenet.be>
Subject: LL-L "Delectibles" 2008.03.30 (06) [E]

Dag Lowlanders,

Het is alweer een tijdje geleden dat ik met jullie 'gepraat' heb over één of
ander boeiend onderwerp van onze laaglandse talen. Eerst moest ik nog die
honderden e-mals verkennen. Soms had ik echt zin om hier en daar op iets te
reageren, maar ik ben een beetje bang dat dit alleen maar 'vijgen na Pasen'
zouden zijn.
Toch wil ik opnieuw herstarten met wat meer aanwezig te zijn.

Hi Luc,
We also know 'breddel' in West-Vlaanderen, but we used to call it
'boerneris'.
It was known as a poor mans dish.

From: Luc Hellinckx <luc.hellinckx at gmail.com>
Subject: LL-L "Delectables"

Beste Roger,

You wrote:

- Bodding
- Le Bodding
I have no idea about the etymology, I don't think it is French.
Old bread and old coffee are recuperated, with addition of beated eggs,
milk, sugar, butter, currant, pieces of apple, baked into a cake.

Bodding < Old French 'boudin', referring to the compact and dense structure,
just like a sausage.

This reminds me of another real old recipe that my mom sometimes prepares:
breddel.

You pour milk in a bowl and boil it. When boiling, slowly add flour, in
order to let the porridge thicken. Then, in a separate pan, you melt some
butter, add milk, and let it boil. This is meant to be the sauce. When
served on a plate, you should push the porridge to the sides, and pour the
sauce in the middle. Finally, dredge some candy on the porridge.

I have no idea what the etymology of "breddel" is, but I guess it must have
something to do with Dutch "brij"/English "broth"/Bavarian "Brein". Some
also pronounce it as "bredden".

Kind greetings,

Luc Hellinckx

Hi Orville,

Brussels sprouts were originally a Belgian thing:
Cabiche is a longtime favourate vegetable. In the 18th century there were
already sprouts in Flanders, in the region of Brussel, Antwerpen,  Leuven,
Mechelen  and Lier. Much later the culture of sprouts started also in
Holland, France, Germany and England. But it held its name: Brusselse
spruitjes, choux de Bruxelles, Brussels sprouts.

And the same story goes for 'witloof' as well. (witloof = chicory leaves)
When i have my breakfast now and then i like to eat a praline with my slice
of bread? Delicious! (I know it seems a bit decadent ;) ) These little
chocolates were also invented  in Brussels , by the family Neuhaus.
Be careful in Belgium when you ask for a waffle. Every major city has its
own recipe. And they differ a lot in taste and view.

Groetjes,
Luc Vanbrabant
Oekene

From: orville crane <manbythewater at hotmail.com>
Subject: LL-L "Delectables" 2008.03.30 (04) [E]

Hey Roger,
All this Belgian food is making me hungry! Belgian waffles are really
Belgian, right? Although Brussels sprouts probably aren't Belgian, but they
are great boiled with a little melted butter and a pinch of salt!
Tom
Kanakanakai
man bij het water

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From: R. F. Hahn <sassisch at yahoo.com>
Subject: Delectables

... and a quick grind of nutmeg, Tom. If you don't know it, try it. Also try
halving leftover sprouts and pan-frying then in a little butter or olive
oil. Yummo!

Cheers!
Reinhard/Ron
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