<div style="text-align: center; font-family: arial,helvetica,sans-serif;">=========================================================================<br>L O W L A N D S - L - 30 March 2008 - Volume 04<br style="color: rgb(102, 102, 102);">
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=========================================================================<br></div><br style="font-family: arial,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif;">From: </span><span style="font-family: arial,helvetica,sans-serif;" class="HcCDpe"><span class="EP8xU" style="color: rgb(0, 104, 28);">Roger Thijs, Euro-Support, Inc.</span> <span class="lDACoc"><<a href="mailto:roger.thijs@euro-support.be">roger.thijs@euro-support.be</a>></span></span><br style="font-family: arial,helvetica,sans-serif;">
<span style="font-family: arial,helvetica,sans-serif;">Subject: </span><span style="font-family: arial,helvetica,sans-serif;" class="HcCDpe">Vocabulary<br><br></span><div style="font-family: arial,helvetica,sans-serif;"><font size="2">In this
country (Belgium) books are often published in the 2 main national languages,
and it is often interesting to buy both versions and
compare.</font></div>
<div style="font-family: arial,helvetica,sans-serif;"> </div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">Here
follow some comments on:</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">- Eric
Boschman & Natthalie Derny, De smaak van de Belgen, 2006, Lannoo, Tielt,
ISBN 978-90-209-6878-1</font></div>
<span style="font-family: arial,helvetica,sans-serif;">
<div><font size="2">- Eric
Boschman & Natthalie Derny, Le goût des Belges, 2006, Racine, Bruxelles,
ISBN 978-2-87386-481-1</font></div>
<div><font size="2">160 pp
with ill. in colors (The taste of the Belgians)</font></div>
<div> </div>
<div>(Belgian) Dutch
vocabulary taken over in (Belgian) French</div>
<div> </div>
<div><font size="2">-
Waterzooi van vis</font></div>
<div><font size="2">-
Waterzooi de poissons</font></div>
<div><font size="2">Waterzooi is fish prepared with vegetables and potatoos in a kind of
soup.</font></div>
<div> </div>
<div><font size="2">
<div><font size="2">-
Waterzooi van kip</font></div>
<div><font size="2">-
Waterzooi de volaille</font></div></font></div>
<div><font size="2">Similarely with chicken</font></div>
<div> </div>
<div><font size="2">-
Ballekes Bier</font></div>
<div><font size="2">- Le
Ballekes Bier</font></div>
<div><font size="2">Meat
balls as to Brabantish recipee, prepared with "geuze" or "faro"
beer</font></div>
<div> </div>
<div><font size="2">-
Potjesvlees</font></div>
<div><font size="2">- Le
Potjesvlees</font></div>
<div><font size="2">Pieces
of differend kind of meat and vegetables cought in a stiff
jelly.</font></div>
<div><font size="2">In
Northern France I found it often spelled as
Potjevleesch</font></div>
<div> </div>
<div><font size="2">-
Stoemp</font></div>
<div><font size="2">- Le
stoemp</font></div>
<div><font size="2">Also
"stoemp" in my West-Limburgish.</font></div>
<div><font size="2">Potato
mixed up with vegetables (mostly cabbage), mostly served with bacon and
mustard</font></div>
<div><font size="2">(cf.
Dutch: hutsepot, std French: hochepot)</font></div>
<div> </div>
<div><font size="2">-
Bloedpens</font></div>
<div><font size="2">- Le
bloedpens</font></div>
<div><font size="2">(black/blood pudding), Std French: boudin, std Dutch bloedworst,
bloedbeuling)</font></div>
<div><font size="2">"Roi
pens" in my West-Limburgish.</font></div>
<div> </div>
<div><font size="2">-
Ribbetjes</font></div>
<div><font size="2">- Les
ribbetjes</font></div>
<div><font size="2">(piece
of ribs marinated and prepared in a single piece)</font></div>
<div> </div>
<div><font size="2">-
Koeken</font></div>
<div><font size="2">- Les
couques</font></div>
<div><font size="2">Wat is
illustrated in the text corresponds to std French "brioches", "viennoises",
Belgian Dutch "koffiekoeken", here often served for breakfast. Rather hollow
pastry, so not comparable with the Anglo-Saxon breakfast
muffins.</font></div>
<div> </div>
<div><font size="2">-
Krentenbrood</font></div>
<div><font size="2">-
Cramique</font></div>
<div><font size="2">A "mik"
was in my Limburgish a better bread prepared with milk. As to the dictionary in
std Dutch it rather refers to rye bread. In Belgian Dutch one often uses
"kramiek" for krentenbrood. In my Limburgish "kréntemik".</font></div>
<div><font size="2">Krent =
currant. Raisin (de Corinthe) in French.</font></div>
<div> </div>
<div><font size="2">Common
Belgian vocabulary for buns, bread rolls ("broodje" in std Dutch, "petit pain"
in Std French):</font></div>
<div><font size="2">- round
ones, with a hard crust buth soft inside, becoming completely hard after a
day:</font></div>
<div><font size="2"> -
De pistolet</font></div>
<div><font size="2"> -
Le pistolet</font></div>
<div><font size="2">- oval
ones, remaning soft for several days</font></div>
<div><font size="2"> -
De sandwich</font></div>
<div><font size="2"> -
Le sandwich mou</font></div>
<div> </div>
<div><font size="2">Also
Belgian I think:</font></div>
<div><font size="2">-
Appelflap (but "gozet" in my West-Limburgish)</font></div>
<div><font size="2">- La
gosette</font></div>
<div><font size="2">Apple
turnover (apple in puff pastry), "Chausson" in France, </font></div>
<div><font size="2">Maybe
the layered pastry has been associated with a newspaper,
gazette</font></div>
<div> </div>
<div><font size="2">One I
cannot translate (a typical Brussels dish)</font></div>
<div><font size="2">-
Choesels</font></div>
<div><font size="2">- Les
Choesels</font></div>
<div><font size="2">Pieces
of pancreas and other organs as e.g. kidney prepared in geuze
beer.</font></div>
<div><font size="2">Kids
often define it as testicle parts of bulls, but that is not
correct.</font></div>
<div> </div>
<div><font size="2">Regards,</font></div>
<div><font size="2">Roger</font></div></span><br style="font-family: arial,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif;">----------</span><br style="font-family: arial,helvetica,sans-serif;">
<br style="font-family: arial,helvetica,sans-serif;"><span style="font-family: arial,helvetica,sans-serif;">
From: </span><span style="font-family: arial,helvetica,sans-serif;" class="HcCDpe"><span class="EP8xU" style="color: rgb(0, 104, 28);">Roger Thijs, Euro-Support, Inc.</span> <span class="lDACoc"><<a href="mailto:roger.thijs@euro-support.be">roger.thijs@euro-support.be</a>></span></span><br style="font-family: arial,helvetica,sans-serif;">
<span style="font-family: arial,helvetica,sans-serif;">
Subject: </span><span style="font-family: arial,helvetica,sans-serif;" class="HcCDpe">addendum Re: Vocabulary</span><br style="font-family: arial,helvetica,sans-serif;"><br style="font-family: arial,helvetica,sans-serif;">
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">A few
more</font></div>
<div style="font-family: arial,helvetica,sans-serif;"> </div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">For recuperating
old food:</font></div>
<div style="font-family: arial,helvetica,sans-serif;"> </div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">- Wentelteefjes
(turnable little bitches)</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">- Le pain perdu
(lost bread)</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">Old bread soaked in
milk, turned in egg yellow, fried and covered with brown
sugar</font></div>
<div style="font-family: arial,helvetica,sans-serif;"> </div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">-
Bodding</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">- Le
Bodding</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">I have no idea
about the etymology, I don't think it is French.</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">Old bread and old
coffee are recuperated, with addition of beated eggs, milk, sugar, butter,
currant, pieces of apple, baked into a cake.</font></div>
<div style="font-family: arial,helvetica,sans-serif;"> </div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">The first item
above is called pain perdu "lost bread" in Belgian
French.</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">We have a "verloren
maandag" (lost Monday) in Antwerp in the beginning of the year.
</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">That's the day of
Worstenbrood, sausage in puff pastry (bladerdeeg, pâte
feuilletée).</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">In the book they
give for it in Belgian French:</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">-
l'avisance</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">It must link to
some walloon terminology. </font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">It apparently is a
typical dish for the Namur area.</font></div>
<div style="font-family: arial,helvetica,sans-serif;"> </div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">Regards,</font></div>
<div style="font-family: arial,helvetica,sans-serif;"><font size="2">Roger<br><br>----------<br><br></font>
From: <span class="HcCDpe"><span class="EP8xU" style="color: rgb(0, 104, 28);">Roger Thijs, Euro-Support, Inc.</span> <span class="lDACoc"><<a href="mailto:roger.thijs@euro-support.be">roger.thijs@euro-support.be</a>></span></span><br>
Subject: <span class="HcCDpe">Lowlands food</span><br><span class="HcCDpe"><br></span><div id="1gfl" class="ArwC7c ckChnd">
<div bgcolor="#ffffff">
<div><font size="2">Belgians do not believe in French fries, just in Belgian
fries.</font></div>
<div><font size="2">Belgian fries are known for a perfect
caramellization of the starch of the potato at its skin, what makes it
super-tasty.</font></div>
<div> </div>
<div><font size="2">The newpaper "Belang van Limburg" of this weekend spended 2
full pages on 2 Limburgish guys (Mauro Mercuri from Tervant and Davy Swinnen
from Eversel) starting with a Belgian frietkot in Cape Town. It is
called:</font></div>
<div><font size="2">" Het Frituurtje</font></div>
<div><font size="2"> Great Belgian Food".</font></div>
<div><font size="2">Shop 8, Blaauwberg Mall, Marine Circle | Blaauwberg Road |
7441 | Table View</font></div>
<div> </div>
<div><font size="2">Since the 2 guys combined with managing an IT company, I
thought they must have a web site.</font></div>
<div><font size="2">I found this indeed:</font></div>
<div><font size="2"><a href="http://www.frituurtje.co.za/menu.html" target="_blank">http://www.frituurtje.co.za/menu.html</a></font></div>
<div><font size="2"><a href="http://www.frituurtje.co.za/" target="_blank">http://www.frituurtje.co.za/</a></font></div>
<div> </div>
<div><font size="2">Regards,</font></div>
<div><font size="2">Roger</font></div></div></div><span class="HcCDpe"></span></div><br style="font-family: arial,helvetica,sans-serif;"><br style="font-family: arial,helvetica,sans-serif;">