Ok, a food question, in three parts, rising from my experiences in Flanders. Foodie, so I thought it belonged in CS.
A) Hamburger “Americaine”: why called this? Is there a perception that some people on one of the American continents eat their hamburger meat this way? Just curious. Is this a French/ Belgian thing only or do the Dutch do this, too?
A’) Also: usual condiment for this: tabasco sauce? It’s a bit bland for my taste, I guess (the Ghent “broodje martino” with the anchovies and pickles in a neat solution to the bland factor).
A’’) And what is “preparé”?-- prepared with sauce and such beforehand?
A3) What’s in the Americaine frittensaus?
A4) “Toast Cannibal”: related food item? Have been afraid to order it.
(nota bene-- I’ve tried to make an American-style cooked beef burger with Americaine meat from the grocery-- far too lean and cooked away to dry nothingness-- interesting experiment)
B) “Franse hamburger”-- I don’t know if this exists outside Flanders, but it’s bicky/ le Quick style patties on a french bread roll with fritten and sauce tossed in-- you get it at Döner kebab places. Do the French eat this? I don’t see anything like it at Le Quick. . . Is this a Belgian-Turkish invention? It’s brilliant.
C) Regular old “Hamburgers”: the hamburger patties here when you get a hamburger from the stand don’t seem to be beef, or not solely beef, but something in the pork family. Is it just pork? A bit of turkey? Paardvlees? (Shhh: secret code to not freak out the west-of-the-Atlantic-crowd)
C’) What is in the “gemenged gehakt” at the supermarket-- pork (I assume) and what?
Can’t speak for the rest of the items mentioned, but this sounds like the “Americaine” sandwich I used to get from the lunch cart down the street from where I worked in a suburb of Paris. Composition was: foot-long section of baguette, beef patty (always done rare) sliced in half, ketchup, frites piled on the sandwich. Only reason it was called an Americaine was the hamburger meat, AFAIK.
This sounds like a variation on a concoction common in Marseilles, only there it’s frites and sausages on a baguette. Pretty good, really.
Prepare’: made in advance? Hard to tell without the context.
Most hamburgers I’ve had in Europe are nothing at all like American burgers in either flavor or texture. More like a meatloaf than a burger. “Frittensaus Americaine” sounds like it ought to be ketchup, but who the hell knows in a country where you can get curry sauce for your fries.
I’m not a specialist in food, but I shall try to shed a bit of light on your Belgian mysteries.
Can’t help you with the origin of that. Never heard of it either.
I always thought “martino” is mealed beaf meat made more spicy by adding a sauce that contains tabasco (you would not be able to eat pure tabasco). I didn’t know about the variation with anschovis and pickles. Maybe you take the chopped green things you see in the meat mix for pickles. But I believe that they are the same little round green things called “kappertjes”. As far as I know that is something vegetable made spicy by the way it is conserved in tiny glass bottles. I think to remember someone told me that kappertjes are little flower blossoms, don’t know if that is true though.
As far as I can tell that is mealed beef meat - like the meat of the round shaped hamburgers you see in the shops - with adding of spicies and kappertjes and I think also oignon.
No idea… There are a lot of variations.
Toast cannibal is definitely something related.
This is funny. I would have liked to participate in that experiment. I never heard of anyone doing that before
That type of prepared meat is not meant to “cook”. It is meant to put it on a slice of bread or on a toast or something.
You find similar in Turkish/Moroccan/other MENA region or ME style little shops.
And I suppose you speak of the GB Quick. They don’t serve that type of meals, they imitate McDonalds in about everything. Only it is better then McDonalds. Really. Still junk food but beter tasting. I was a great fan of GB Quick when I was a child. My grandmother used to fall back on that as a method to keep me under control whenever my family wanted to experience the vacation it was for them to sent me on vacation overthere
No, I don’t think it is anything else but beef. But maybe you are confused by the fact that you can have the same round shaped mealed meat in chicken hamburgers, veal hamburgers, lamb hamburgers. I don’t know if there is also a porc variation but I don’t think so. No “paard” in hamburgers as far as I know.
Gemengd gehakt can be porc with veal or porc with beef.
I don’t think it is all that common to find paardevlees that as steak etc…
It is far more common eaten as smoked meat sliced up very thin and put on a slice of bread (= gerookt paardevlees, you have also “gerookt ossevlees” = smoked oxmeat, which has a sweater taste. Paardegerookt is rather salty.)
Yes ETF, I have eaten it while NOT thinking about it where it comes from. I can be really hard and really bad.
More I can not do… I’m afraid you got all I have as experience and knowledge on the subject .
It could be because hamburgers [patty of meat, certain condiments inside a sliced round small bread] is seen as typical american food thanks to all the McDonalds commercials, and american movies/television shows.
kappertjes are small flower buds, pickled before they open. http://www.e-rcps.com/pasta/basics/ing/i/capers.jpg
Actually, steak Tartare [prepared in the fashion of Tartars, steppes horsemen, think Cossack=)] is finely chopped beef mixed with a raw egg, capers, chopped onion, saalt and pepper to taste and worchestershire sauce. In exceptionally goo dresteraunts it comes as a small pile of the chopped meat, with an egg cracked into a small hollow in the top, with a small pile amount of chopped onions and capers in a small ring around the meat and you mix it together yourself…is served raw. What you are describing actually sounds like someone made up steak tartare and then made it into a patty and fried it up=)