Exotic Dutch Food In The Netherlands!! Rare Smoked Eel in Volendam!!

Welcome in Volendam, about a 30 minute drive north of Amsterdam. It's a small fishing village and it's known for their smoked eel. Today we're going to have some smoked eel. We're going to walk around and explore a little bit, maybe try on some traditional clothing. It's a horrible day, but this is a traditional Dutch day. You know, it's raining, it's windy. Come prepared, we're entering winter. Who is that? Jan Smit, he's a famous singer from Volendam. Oh yeah? Yeah, he's quite popular. This is Dijk. Yes. So it's like the boardwalk. Yes, like a boulevard kind of thing. And this is the center of Volendam. So you have a few restaurants, some places to get some photos done. We're going to go into this one soon. Let's go see what we can find. Hopefully it doesn't rain anymore. Oh, it smells great, man. It smells good. So Volcha's Bakery, and here they do stroopwafels. Look, they're making them right here. Traditional Dutch stroopwafels. Stroop, stroop. Not stroop, stroop. Oh, you cut it perfectly. How do you say that? The leftovers. They sell the leftovers, man. Nothing is going to waste. Look. Stroopwafels. Yes. And you have different variations here. They add different ingredients on top. But the traditional is the one you're making here. Yes. So we're going downstairs? Yes. Yeah, so they have a bakery downstairs. They're going to show us how they make the stroopwafels downstairs. But they also have a chocolate museum upstairs. Free entrance. So come in, try some stroopwafels, and then see how they make them. Wow, so many different things here. So this is honey. They have a lot of honey, huh? And this is a local honey? Yeah. Well, of course, it's the brand. Oh, no, no, it's stroopwafels with honey. Got it, got it. I thought it was just honey. Old queen is our king. This is his mom. So they're eating a stroopwafel. So she's going to show us how to make the stroopwafel in the bakery. Oh, nice. So you can do demonstrations here? Yes. So this is caramel? Yes, caramel syrup. Always caramel syrup, super thick. And then over here she has the dough for the stroopwafel. And it's almost like a more sweet. And here we have the recipe on the wall in English. So if you want to take a picture of it. Of course. So here we have the dough. I'm going to make a round ball of it. I'm going to put it in the iron for one minute. And the iron is 220 degrees. One minute, that's it. And then we're ready to eat. Yeah. First, she starts off by grabbing the dough and putting it into the iron skillet. She waits for it to cook a little bit. After that, she cuts it open, puts it on the table, trims it, and then she slathers on that delicious caramel. And there you go. That's a stroopwafel. That's it? Yes. Stroopwafel. This is like my third of the trip. Gotta be careful with that caramel. It's still super hot. Oh, it's the best one. Oh, it's so soft. And the caramel, all the sweetness. I've had three so far. This is number one. Oh my gosh. It's sweet. It's a little crunchy. The heat level, perfect. Have it right when it comes out of the little grill. I'm stroopwafeled out. It's too good. A nice bite. Sorry, Melissa. I ate the whole thing. We also have stroopwafel liquor. So what is this? This is our stroopwafel liquor. There's 14.9% alcohol in it. But you don't taste the alcohol very good because it's very sweet. Cheers. Stroopwafel proost. It's dangerous. You have, you don't taste that liquor. How about this one? I like more because it's softer. For me, it's almost like a straight caramel drink with alcohol. Nice. I guess one more. All right. Let's go see some smoked eel. So now you know the best stroopwafels in Wallendam are right here at Bolcha. Bolcha Bakery. Okay. I see you next time. Okay. Hey, save me some. Now we go. Oh my gosh, guys. This is Dutch. I'm gonna go in here and get some photos taken traditional Dutch style. Like this. Hello. Hi. Okay. Whoa. I feel better in here. I'm staying here. Yeah. So you want your picture taken? Yes. I'll explain the prices to you and what you'll get. So for one person, it's 18 euros. 18 euros? Yeah. Included in the package are two small prints in this size or one big one. If you're interested, you can buy a USB stick for six euros extra. And we choose the nicest one to print. So you know, you cannot choose yourself. Okay. And for the six euro extra, do you give me all the photos you took? Yeah, all the clicks. Perfect. Yeah. Okay, so I'm ready. I'm gonna do this. We're gonna go upstairs to the studio. Let's go. So what's the name of your store? Your shop? It's called Foto de Boer. Foto de Boer. I'm trying. Perfect pronunciation. Oh, I love this. So definitely do this when you come to Rotterdam. Look at that. Everybody dressed traditional. You can have like a harmonica. They also have huge gouda, the huge gouda cheese. Wow, this is cool. Brownie Dutch. He's a producer, man. So am I going on the wall? If you do your best. I'll do my best. Okay, you can put your shoes here and take off your jacket and perhaps your hoodie as well. Let's do this. I'm excited. This is awesome. This is a part of the experience in Rotterdam. This is a bib. Yeah. Am I really putting a bib on? I'm like a little baby here. You can put this on like a jacket. And button up the buttons. Love it. Fisherman's pants. This is amazing. You get a makeover. Yeah, right? So you get in like this and the buttons go in front. The shirt goes in. So everything in? Yeah. That's not a boyfriend look. It's not baggy. That's good. Amazing, man. I love this. Wow. Here you go. I think you're ready for next door for the wooden shoes. What size do you have? Yeah. I have 44, 45. Yeah. Oh, wow. These are the real wooden shoes. Yeah. Do you sell these as well? Can you try these on? These are cool. Is that okay? A little big, a little big. Yeah, it's okay. It's just a few meters. Yeah. This is how we look like if you was born in Rotterdam. Oh my gosh. Oh, I look like really Dutch. And this is where we're taking the photos. Next up is the bedroom. You can choose a traditional kitchen. I don't know if that's blue anywhere else. Maybe the green door. I like the contrast. Green door and a big houda. Houda? Yes, sure. I think houda. Okay. So if you come with me like this with the cheese in your hands. Okay. So I can't get this. But why is it empty? I know. Oh, I love, love the shoes. I don't know if I can wear this at home. And are you originally from here? Yeah, I live in... Yeah, it's important to me. Yeah. No, I'm not native. Got it, got it. What do you think? Do I look good? Yeah. Here we go. Can you put your other hand under the cheese as well? Like you really love it. Perfect. Let's see. Now a close-up. There we go. Like a rainbow a little bit on this hip here. Otherwise, it covers too much of your body. That's it. Yeah, there's no sound because... I know. And you're done. That's it. That was easy. Love this. So this is the card for downstairs. Perfect. So once you're done, you get your card and you go downstairs and you pay the bill. I think I'm gonna go with the big photo. Like... And then the USB. I love this. I think the cheese. I like the cheese. You want to take one photo here? Just one photo. Because I feel like I gotta post this to Facebook right now, you know? Like... Can I grab this one? Where's the YouTube account? Yeah. It's David's been here. Like... Yeah, I've been here, yeah. Okay, perfect. Yeah, I think we're good. Love this. Oh, we're gonna go to Gouda. Gouda is Gouda. And that town is north of Rotterdam. Like a 20-minute drive north. We'll do that one of the last days before we leave. It was great. So take everything off. I think she's gonna choose the best photo of the cheese one. You're gonna be in a hall of fame. A hall of fame? Yeah, maybe we can put you in the window. Oh, please. That'd be amazing. Thank you. And as you saw on the way up to the photo shoot area, you have all the famous people of Holland who have come here and taken photos. Really amazing. So many people. Now, David's been here. Let's see if they put me on the wall. You look so happy with the cheese. It's amazing. Should we even go out here? Loving this little street here in Vallendam. It's a beautiful street. All the houses. These are real houses. I see kids inside. Plants. Real houses. Wow. It's not made from wood. No, no. It's amazing. It's all brownstones. Yes. All brownstones with super cool architecture from the Netherlands. A little pyramid at the top. Always like a little attic. It's cool, man. It's a beautiful town. Come here in the summer months. It's better, though. Yeah. That is echt Vallendam. Yeah. What is that? A slaatje. You can't fry it because the oil is not hot. It's like a mousse from potatoes and on top of the salmon. You want to try that? Yeah, here's the slaatje. It's a potato salad. This is a typical Dutch potato salad. Normally it's made with beef, normally, right? Normally with beef. Yes, but we are in Vallendam. So it's made with fish. I never tasted it in my life before. So you tell me how it tastes. So this place is like a small... It feels like an old school diner. The way he has the setting here with the different tables. Look at this. Very nice. Huge table. So you sit down, order a bunch of fried stuff. Unfortunately, right now the oil is not hot enough. So we'll try the salad. I'll try one salad. Een salade. Yeah. Yeah, salad is perfect. Perfect. I hope you enjoy. Dank u wel. So what does this have? Egg, pickle, tomato. Let's just get in here. Get that Dutch mayo. It's like a tuna salad. Oh man, I love this salad. Nice. Dude, it's like creamy with that Dutch mayo inside. And the good thing is that this isn't canned. This is made right here. Normally you have from the supermarket, like the cups where you put this in. But they have it here from the bakery. And they say it's 10 times better. With this little plate. Yeah. It's like an eatable cup to put it on. Yes. Like a mousse you make with it. Of course. A little toast. Oh, it's creamy. It's so soft. Like one little layer. Oh, it's a perfect combination. Do you want to try it with the hot sauce as well? Yeah, I do. I don't know if you want to try it with the hot sauce as well. Gekookte worst, fresh from the butcher. It's 50% pork, 50% beef. And Gekookte worst is a typical Dutch sausage. Yeah, you put it on bread. You eat it like with the bottle. You can try it. Okay. Oh, this combination also. Oh, thank you. And then this is what, Dutch mayo? Dutch mayo. A smoky mayo. Oh, I love this sausage. Oh my gosh, nice and moist. He said it's lekker. It's lekker. So delicious, this one? It's like juicy. Yeah, man. It's better, man. It's better, it's better. I think what it is, that Dutch mayo. Nice and creamy. It's so different, this Dutch mayo. I don't know how to explain it because I'm not a big mayo guy. But I like what he put in here. Like, I think it's some onions. I don't know what all the green is in there. I'm not gonna go like this. Try the mayo alone. Man, Dutch mayo is the best mayo. Forget American mayo. Mayo, apple, like a sweet pickle relish inside. And then we like make it like a mousse. And then on top, salmon with some pickled egg and tomato. What are you guys doing out there? Trying everything for the weekend. Let's go, let's go. Yes, I knew we were gonna have a special day today in Vlaarderen. Even with the rain, things will go my way. Hello, everything okay? From the potato, we make clean. We cut it with our hands. You can fry it like this. We cool it down. Now we, when it's cold, we can prepare it for the customers to fry it and serve it. Perfect. So these are Dutch potatoes? Yeah, these are all Dutch potatoes. So you get them local and you bring them here? Yeah, from the farm to the house. We cut it, we... Can't cut. We clean it, yeah. Nasi balen. Yes. Heerlijk. Heerlijk lekker. Rice. Are you living in Holland already? No. This is day four. I have two more days to end up. Okay. I made the hamburgers. You made the hamburgers. The most famous butcher in town. Oh yeah? This is the most famous butcher in town? Yeah. I'm John. John. Good. How do you say it smells good? Wow. He starts off with some nice farm fresh eggs, cracks them open, puts them into the nice meat, juicy full of spices. Look at that beautiful flavor. It's going to be so amazing. He's grabbing the spices, putting it into the mixture to add flavor. I'll tell you, I didn't expect to go down here with the butchers. Amazing man, amazing. You guys are the best. Oh, you got a chili there? Yeah. Spicy? Yeah. Too spicy? Yeah, I'll taste it. I love it. Do you like Carolina Reaper? No way. I made my own sambal. You want to try? Wait, wait. Your own sambal? Want to smell? A little try? It's good? Too hot, eh? It's hot. Too hot, friend. Carolina? Carolina Reaper, yes. You're killing me, man, you're killing me. Okay. Thank you. Where can we see this? On YouTube. YouTube. The best butcher in town. I am. They say. The sambal's too much, bro, too much. Yeah, I know, I know. It's very hot, but it's good. He just killed me with that sambal. Oh my gosh. Bro, that's too spicy, it's too spicy. I'll split. That's normal? Yeah. With eggnog? Yeah. Eggnog? Yeah. So which one should I try? This one? Yeah, the first one, yeah, yeah. So this is ice cream that's only served here. It's a beautiful soft syrup. It's amazing. So it's not vanilla. What's in here? A bom-bom? Bourbon. Ice cream at 9 in the morning? 10.30 in the morning. Look at this one. Dude, you know what's amazing? It's like gelato. It could be like a banana. Could be. No banana? No banana in here, but it has that feeling. Oh, I love this one. This one's better. This one's alcoholic. Nice to meet you. This was his first impression with Volendam. And it was a good impression. Yeah, thank you so much. You guys made our morning. Sure. You made our day. Thanks. I enjoyed it. Where is it there? Smokeprukker. Ik ben slim. All right, let's go. Smokehouse. She's going? Yes. This is great. Let's go, let's go. So they're doing the end of the process of smoking. Where they take the skin off the eel. Oh my gosh, there's smoke in here. There's smoke. Oh, look at this. Taking off the skin of the eel. Where did you come from? From Miami, America. This is delicious, for sure. I can eat this all day. So then it's going like this. We are famous with this all over the world. It's the best thing ever. Wow. I'm blown away. It was so soft. It was cold. It just slid down my throat like a seal. So they were in here this morning. And then they... This is sea bass and sea bream. Also smoked. Wow. So what's the fluid that's coming off the fish? Is that fat? So they are more beautiful, the other side of the fish. This is sea bass. Smoked sea bass. And this is sea bream. And I smoked also salmon this morning and eel. So four types of fish. And what's your favorite? Because eel is what people told me. Eel is the best. But this is also top. And they go in here. And I use two levels. Here and there. And it's deep like the windows. 250 kilo can go in one time. And I use shavings of pine. Shavings of pine? Yes. I use five for one time. And I start with one and a half. On the bottom, like this. From here till the end. Door is open. And then in two, three minutes, it's all fire. And when it's burning from here till the end, I close it more. And then I'm always here. So it takes about two and a half, three hours before it's finished. I cannot walk away because when the flames go up, I lose all the fat. And the eel go like this. So therefore, I use water. If I think too wild, I throw water. And I play with the door. If I close it more, flames go lower. More open, more fire. More oxygen. You see my hands here. Wow. I smoke already 50 years. And I'm the fifth generation from father to son. So our family is a little bit smoked. This is my father with that car, you see? Andrew, we love the eel. Dude, I love it. It was so good. Creamy, cold, smoky. You're gonna eat more? Yeah, you can have one. I like that. Normally, when you eat eel, you have to bite. This you can just swallow. It's very soft. That's the way we smoke. I love the smoke though. It's not like crazy. And here, normally when you eat smoked fish, you taste wood. You understand? And here, you taste the fish. And that's with all the cut. Also with seabass, then you taste seabass. It just melts. It smelts. No roots. Yeah, so you don't taste the wood. It's like a light smoke. It's not like a crazy, over-smoked. Because I've had a lot of fish dip. It's a combination of smoke and fire. Nowadays, 95% of what you buy is smoked by computer. So they go in. They lock the door. They press a button. After one hour, it comes out. No fire, only smoke. That's why when you eat that, you cannot compare with this. And I only smoke for here. You can buy it nowhere else. There's no restaurant who has our eels. Only here. Amazing. And how does it work? I mean, what else do you have? You have seabass, seabream. Seabass, seabream, and salmon. Hot smoked, not cold. And eels. And what does hot smoked mean? Hot smoked. You have also cold smoked salmon. These are those slices. And then not more than 25 degrees. And here, between 70, 100 degrees. Got it. This with some white wine. This is also very thick. Sorry, this is seabream. Seabass. Seabass, seabass. You have both. It's like a buttery smoke. Beautiful fish. It's like creamy. It's cold. But the smokiness, I can do it. I don't know if it needs anything. I'm going to be his number one customer. Every time I come to Amsterdam, I come to you. Because this is so good. This is delicious, yeah? It is delicious. More than delicious. Yeah, without the bones. Yeah, that's the one thing for me that's hard, is the bones. But Andrew Schimmer also ate the bones. Oh, he did? That's a crazy guy. That's a very nice guy. They were here two days, following me. Also to the, look at this. Here. The real bones. Like this. Oh, you got the auction as well? Oh, wow. Oh, yeah? They have to be fat, the fish. Oh, that's the auction? I got the building. It's now closed. But I watched the telephone show. You better eat this. You see here, they put it in the tray. And then the prize wheel begins to spin. And the first one to press the button, he buys the oil. It's like an auction. And I have only 30 seconds to judge if they are fat or not. But I can see it when they are alive, if they are. So that's the, so the quality starts there. You're blowing me away. And also. This is so worth it. You are still hungry? I'll have like a little more eel. That's what I would like, the eel. The eel is. Eel for sure. Eel is the number one. It's also very tasty. From the bone and from the skin. We make bouillon. It's a wine beer. It's very tasty. That's my son. He is doing the restaurant. He knows a lot of wine. The beautifier. He is teaching, giving lessons of wine, my son. Oh, he's like Somalian? The best eel in the world. Yummy. I'm staying here with John Smith. The smokiness, buttery. It's like the ultimate dish. Oh, look at all these eels. Super. It's beautiful to see like the old school tradition. But it's a pity that you are too late. Because it's nice to see when I come out, go in. What time do you usually do this? So our viewers know. Early. Early, really early. So I was here at five. Five, wow. But they come out nine o'clock. He doesn't let anything go. Not one piece of that eel goes to waste. You want another one? Of course. Did you know that all the eels from Europe are born in the Sargasso Sea? Near the Bermuda Islands. All the eels come from there. Born very deep, still a mystery. And then very small, they go to Europe. Takes one year. And if they reach Europe, they go to fresh water. Born and sold, go to fresh. And when they are like this, this size, then they try to go back. To breed all the way. And then they die. Oh wow. Yeah. So it's unbelievable. 6,000 kilometers to go to fresh. And then going back to breed. So they cross half the Atlantic to get there. If they are smoked here, they don't go back. You understand. They are very happy. The last one. 50. 50 of those. 50 pins. And there are 22 on each pin. They smoke roughly around 1,000 eels per day. 50 skewers. Every skewer has 22. They clean them, take off all the skin, bone. And then it goes onto the plate. And they serve it here at the restaurant. You can also take it to go from their shop. This is the best eel of all time. Come to Vallandam when in Amsterdam. Do not miss it. One more. One more here. But you can taste the eel soup if you want. Eel soup and a beer. That's all I need. Thank you. Thank you very much. Yes. How many eels do you need? This was my father. That was the fourth generation. With his brother. And I was selling all the eels from this house 20 years ago. I started a restaurant 20 years ago. Because then I was smoking six days a week. Because there were many eels in the lake. On a Saturday I was smoking 1,500 kilos. And it was sold out in the evening. And 90% came not from Vallandam. And this is not where the tourists were walking. But everybody who likes eel, they know this house. But I could sell many. But I couldn't buy it anymore. Because it's getting worse and worse in the lake. Kitchen. We're gonna get this eel soup. Oh and this is you're filling it up over here. So you're making it now? Yeah, we make them now. Yeah. How long does it take to cook? This one in about an hour, I think. And then we add some cream to it. And that's it. Actually, yeah. Evert, so you're the sixth generation? That is me. Amazing. So we're having a blonde here. So after making the cuttings for the fillet, the skins and spines, they go directly to the kitchen. So we make a very strong reduction. So this is basically broth of home smoked eel. The smoked version is very subtle in smokiness. So this is being lifted by the reduction. It's a bit more smoky. Very nice cream. But it's natural fats. So no added cream. Still you have that creamy sensation. This is a creamy gazpacho. Exactly. Of eel. Oh, and it's hot. Here we go. Eel soup. I've had a lot of like pumpkin soups. These types of thicker soups. This is the ultimate. The smokiness, the eel, epic. You feel it working. No, you feel it like cooling you down. Whoa. Thick, a little hot. Let it sit for a sec. I'm gonna try the robust. So this is the robust taste of Rotterdam. Lekkers uit Wallendam. Strong blanc. There's no need of sweetness. There is some sweetness. And the other one is the IPA right there. So this is the brewery of Wallendam. Yeah, but this one tastes fruity, like tangy. That's what I need. You can't stop with the alcohol here. Eel and IPA. Perfect marriage. Who knew? So I'll tell you my favorite soup ever is mushroom soup. Same consistency here. The thick creaminess. And I love that you guys serve it in a champagne glass. And obviously you guys. That's what it deserves. That's what it needs. It's a royal drink. It's a royal drink for sure. Keeps you on your feet. No, this is. I've never had something like that. Ooh, a little too hot though. I think it's too fast. So we smoke. Yeah. And dad also smokes his own dough. This is the most traditional Wallendam cooking. So we mash the red cabbage with potatoes. This is an almond and sauce with butter, pepper, vinegar. And this is a stew of butter, pepper, vinegar and a bit of mustard. So people come from all over the country just to have this traditional cooking. So please tell me. How much? Yeah. You can do. There we go. David's. David's hot sauce. One and only. It actually is handcrafted. It's handcrafted? Yeah, handcrafted by my partners. It's mild. Yeah, it's mild. I'm not going Carolina Reaper here. Is it good? Good. Yeah, yeah, yeah. Wow. Maybe not too spicy, but very good. The spices go like with the red beans and then it creates freshness. Yeah, fruity, pineapple, guava, Kashmiri chili. Yeah, it's been, it doesn't dominate the aftertaste whatsoever. It just sits on the duck. No, but if it's eaten with any, any food, like. This is the first time I try it with duck. We cannot get this level of freshness in the duck with any other sauce. I drink this. Like I'm like, one more, one more piece of duck. I'm sorry, I can't do this. I like how it's a nice little layer of fat. This is smoked duck right here. Right here and from here. So we need more. I finish that every time. Every time I finish that. I want to say this is the perfect match, but you say there are a lot of perfect matches. Perfect match. I like the flavor and the smell. Yeah, the rum is great. I drink like that two ounces every meal now. My sauce with the smoked duck. Homemade, homemade smoked duck. Homemade smoked duck. It's raining. It's raining, but Mr. Oscar is here. Surprise, surprise. So this is the way to Alkmaar. So what's Alkmaar? Alkmaar is cheese place. Also, also. Yes, but Volendam is more famous in Gouda. Yeah, but I don't know the cheese places exactly, but I know Volendam is one of the famous ones. Yeah, so what I know about Alkmaar is summer months come here Friday for the cheese market. Yes, early market, early morning. Now, obviously, October, it's not happening. It's also a really wet day. What Alkmaar is known for is its cheese, but it's also a beautiful center. And there's a lot of different ethnical foods. There's Indonesian food, Moroccan, Turkish. So we've been driving for about 20 minutes. A 35-minute drive total to get here. And yeah, it's been a really wet experience, but very beautiful at the same time, because this is something completely different from Amsterdam. Out here, you really see the country, the village life. Goedemiddag from Alkmaar, Netherlands. Today, I'm going to be showing you this beautiful town. Unfortunately, we're having horrible weather, traditional Dutch weather. But this city is famous for their cheese market between May and September. Right now, it's late October. So unfortunately, we don't have that. But we're going to go try some Kaas, which is cheese in Dutch. It's a beautiful city, very historical. Lots of small shops all around the place and lots of traditional ethnic cuisines. They have Turkish, Moroccan, Indonesian. They have so many different things to try. But first, we're going to go for some cheese. Follow me. Freezing. And right over here, they have the cheese museum. If you want to do that, you can do it. Oh, my gosh. Too much rain. Oh, look at that cheese. No? Let's jump into some Kaas. It's heaven right there. Wow. Hello. Pleasure. What do you guys do here? Well, we sell cheese, nuts, certain fruits, wine, delicacies, gifts. Actually, everything what is with cheese. Everything's cheese? No, with cheese. So just what the customer wants, actually. So I see non-stop cheese over here. Which is your favorite? Middle-aged, from our own farm. Middle-aged? Yeah. The name of our farm is Klaver. So it means cloves, translated in English. The farm is a half hour drive from here. So it's all regional. Would you like to taste it? Of course. So, here you are. Smells fantastic. Still a little dense. Creamy. I don't know how else to describe it, but amazing. In Dutch it's smeuïg. What they want, some people, they say they want a kilo or half a kilo. Or they just want a piece. So then we put on the knife and then we say, how big do you want it? Like this. And then we just cut it off and put it in the paper. And the people take it home. And that's how it works in an original Dutch cheese shop. Yeah, the cheeses are round normally. But the Alkmaarse cheese, they have like six corners. And it's there. And the Beemse, that one is like a football. The Edammer is like a football. So if you see here. That shape is new? Yeah, it's Alkmaarsgoud, like Alkmaar's gold, this cheese. So it has the six and that is like their signature. Okay, I like it. What does it taste like? Let me think. Oh, that's so buttery. So creamy. It's smeuïg. Smeuïg. Very smeuïg. Yeah, smeuïg, yeah, smeuïg. Very smeuïg. What is it? Oh, this is old. So it has the crystals also in it. I know, it's good. Like a Parmesan? But a soft one. I think the Parmesan is going to be a little more salty. This one's like less. No? This is a moist, more moister cheese. Moister cheese? Yeah. Alkmaar's gold? Yeah. No, not really, actually. Because it's a whole new cheese, of course. Of course. They developed this cheese especially for Alkmaar because it exists, Alkmaar the city, 450 years. So you can't compare this cheese with no cheese. This is a cheese on its own. So you can only get it here. Because Alkmaar is famous for the cheese market, but they don't have it. That's why they developed it. And that's why you can't place with, you can't compare with other cheese, because they made sure it has its own flavor and you can only buy it here. So is it, this is cow milk? Yes. Everything's cow milk? All the yellow cheeses are made from cow milk and all the whiter cheeses over here, that's made from goat milk, like this. So eat, meneer. I cut another piece, so. You cut another piece? Yes. And which one is this one? It's a young cheese. Lately I feel like they're all so creamy in Holland. My mom's Italian. And those like melt, you know? Yeah. Walk around this shop, check out all the cheeses. They have each cheese, I'm gonna leave you a little sample. You'll be eating cheese non-stop. Each one is so different. Old, young, creamy, salty. Can't stop. Let's walk around, keep popping. I'm in love with cheese here. I tried a lot, this is the best. This one? Try this. This is with the herbs? Yeah, this is the best. Like spices. Yeah, it's good. This is for the cheese fondue, it's already prepared. But you only have to warm it. And this with different herbs. This is with sambal, the hot sauce in it. Milk, salon. Oh my gosh, you have no idea. This is like, I don't know, 5, 10 kilo? 16. 16? 16. 16 kilo. Oh, look at that. And every cheese here is Gouda. Every cheese is Gouda. I'm just gonna walk out of here like this. This is amazing. Hey bro, that was great. Love it. Love it, man. Claver Kaas. Look at all the cheese. If you love cheese, come here. Kaas for life. Rain, rain, go away. Holland, come another day. Ik wil zon. Zon means sun. Oh, ik wil zon. So I want some sun. So zon and then it's zon. So sun and son. Like your kid. Your kid. Oh, here we go. Moldova. Just sit now. You know Moldova? Yeah, I went to Moldova. Yeah, I want a friend. Moldovia. I went to Moldova for wine. He says it's a dark brown beer. It's a bak. So it's a bak beer. It's called. Yeah, it literally is bak beer. So it's a Dutch beer. And he says it's really good this time of year. Oh my gosh. It's like malty. Oh, it's a little sweet. And they also dropped me some kaas. Some cheese. All right, guys. So we're crossing over literally right across the little alley. And we're here at an Indian restaurant. So everything India. And then right here it says. So Indian food and drinks. Deepak. Yeah. Oh, where are you from? I'm from Bhutan and. You're from Bhutan? Yeah, and North India. Where's that chili cheese? Sorry? Chili cheese. Chili cheese? I'm back in the Indian kitchen. This is crazy. First, he starts off by adding some amazing masala on the pan. Then he adds in that amazing chicken. Then next up, he adds in some nuts, some coriander. Then he throws in a massive block of butter where he cooks the sauce. Next, he mixes it in as it cooks. He's cooking it in there for a few minutes. To get that nice, rich brown color. Next, he grabs some of that white, fluffy basmati rice. That's very important for any traditional Indian meal. That long grain rice. Then he adds some spices, then some ghee. Then he throws all that rice onto the pan and he mixes it. This is a different style of biryani. There's dum biryani. And then there's biryani made on vats. This one is easier in a western style kitchen. You know, they don't have these huge mega kitchens like they have in India. And there you have it. The beautiful chicken biryani. One of my favorite dishes on the planet. I can't wait to try this one. It's gonna take me back straight to Hyderabad. I'm sure of it. He's taking it off that pan, nice and brown. And gonna add it into that plate for a beautiful presentation. Next, he's gonna make a cottage cheese dish. In India, it's referred to as paneer. Here he starts off by adding some masala onto the pan. Then he adds big blocks of paneer. He mixes it in, gets it nice and hot. Then he goes over to grab some of that super rich butter, mixes that in. Now he's adding a big spoon of sugar to add some complex flavor to the dish. Then he adds some more spices. Then he goes into the fridge and grabs some heavy whipping cream. That is a huge part of any Indian curry dish. Then he's gonna mix it. He mixes and mixes and mixes it until it becomes nice and thick. As you can see that beautiful paneer. It takes a few minutes of cooking for it to simmer down. And it just combines all those flavors together. I can smell that rich curry paneer popping through the screen. Once the dish has simmered down, he puts it onto this nice Indian bowl. This is how they traditionally serve Indian dishes. Then he's gonna put it on the plate and we're ready to eat. This is how you make traditional tandoori naan. First, you start off by rolling out the dough, putting it onto this flat surface, putting some flour, flattening the dough, turning it as you flatten it. Then he adds a little bit of spices to give it that nice Indian flair. Then he continues to flatten and shape the dough, pressing it down, turning it as he does it. And over here to the left, he's cooking up a nice masala, mixing with some vegetables. It's like I'm back in India. Feels like it. Once he finishes flattening the dough, he flips it around in his hand. He's shaping it. Then he presses it onto this nice fluffy pillow. And with that, he then adds some ghee and then puts it straight into the tandoor. That is that mud oven, the Indian mud oven. The temperatures in there can be extremely hot. So you know it's gonna be nice and crispy and smoky. After about a minute, the bread is ready. He grabs it with the stick. He lowers it to get it a little nice smoky flavor, nice and crispy. And then voila, it's done. All right, let's go eat. Oh man, food's good. Okay, and then over here we have some garlic naan, chili naan. I like the spicy. You want the garlic? I take the garlic, yes. Perfect. So it's been a while since I've been in an Indian kitchen. That was an experience in the tandoor. So what you have to do is just get some of this on the side right here. Because you can't eat the bread alone. You have to have it with this. You have to dip it in. You have to like pull everything with that. You have to get this nice paneer. So that's the cheese. It's cottage cheese. It's always like that in the Indian kitchen. And then right here we have the chicken biryani. So this is a mixed rice layer dish with chicken. I love this. Can you compare it with the nasi or is that totally different? Totally different. Yeah? Yeah, because this is a mix of like different layers. And that's all we need. You know, I didn't want to go overboard. I didn't want to get like five dishes because I know how this is. It's really filling. You get the bread just like this. Grab bread. Break a piece. Yeah, in Indian kitchen you use one hand. We start from here. One hand. Yeah, you just break it just like that. So we do it traditional way. One hand. One hand and you go over here and you grab the paneer just like this. You ready? Yes. It's amazing with the masala. So this is like vegetables. It's like an explosion of flavors. Yeah. What are the herbs in this? We mix a bunch of vegetables. So masala. Masala is basically spices. Mix of spices. They mix it in this like huge wok in a pan. Almost like the Chinese style. And then they add the cheese which is the big blocks. Then they keep mixing it, heat it up and then we have this dish. I've never tried this one. I've never really heard this dish. I wanted the chili paneer which is one of my favorite like Indo-Chinese dishes. It's so good but like you say it's really rich. So you feel that you really... You feel a pulse. Yeah, I feel a pulse. Yeah, whenever I go to Indian kitchen, North India specifically because they're full of curries, I limit like three curries max with bread or rice and that's it. I know. I can't stop eating Indian food. The flavors are just there. It's like you taste so many with every bite. I mean it's cottage cheese. So I think this is brought by India. I'm sorry brought by the British to India. It's more hot sauce, chili sauce. But they're also spicier. My friend. Yeah, we have a long show. Two more hours. Yeah.