project uitsmijter @projectuitsmijter - Tumblr Blog

spotted in the U.S.!

#uitsmijter #u.s.

Spotted in the wild! Uitsmijter in New Zealand.

#nz #New Zealand #uitsmijter

~July 2013

restaurant at the edge of the forest

#uitsmijter

De Klimop

Ameland, the Netherlands

#uitsmijter

Our local favorite place. Uitsmijter, but this time only one egg/one bread. Because I'm getting too old to eat much more at breakfast time. And this was taken around noon...

I stopped thinking about it...

but it is worth pointing out that the term uitsmijter is synonymous with porter:

https://nl.wikipedia.org/wiki/Uitsmijter_(beroep)

sad no more

the place that was supposed to close, did not really close and has a new owner. Hoorah!

We visited past weekend and sampled the uitsmijter. It was different, but still quite good. We will have to sample a few more to see if they are still working out their system or if the change in owner (thus suppliers) makes the uitsmijter functionally different.

a sad day indeed

I learned over the holidays that the location that has served the best uitsmijter on record will be closing its doors. This was the place where I both learned what an uitsmijter was and the consistent comment that they made the best version was the inspiration for this (very small) tumblr.

Hopefully the staff will take their expertise to other locations locally. But it will be hard to match the ambiance of the log cabin in the woods.

Bread: toasting techniques

I had an uitsmijter over the weekend. It got me thinking about the bread.

First, toasted bread is better than non-toasted.

Second, I have increasing sentiments that the best bread is going to be thick cut and pan friend on one side. Fried in the grease of the bacon/meat.

Third, uitsmijters are definitely not going to be a health food if I get to be the chef...

the difference between the 2 and 4 egg uitsmijter is really shocking. maybe not so much in the photo, but definitely in your belly. (i am quite sad to have not photographed the 3 egg uitmijter that was next to us.)

This sample is from a roadside restaurant in the south of the country.

Overall rating is 6 of 10 (have I been giving ratings?). The problems were that everything was served cold. I think a new requirement is that the meat (ham, bacon, etc) should be fried on a griddle. I think that I have stated that the cheese should be melted before, but it warrants mentioning again. Also, shredded cheese is better than sliced, but this is probably not an issue if you fall into the non-melted cheese camp.

Further, the bread should be toasted. It makes it a bit easier to cut with a knife and gives everything some texture. To make life irritating, I think it should be toasted on the top side only. But that might just be me being difficult.

another fine example.

1) yes, they taste better when the sun is shining on them.

2) yes, i should write a post about what one should drink with the utsmijter (a nice belgian beer is not a bad place to start)

draft- cooking/preparation process

[ in process entry. to be edited as things occur to me ]

having made a few of these at home, there are some items i have noticed in the creation of a good uitsmijter.

1. half-toasted bread (the bototm side toasted, in a pan, with butter or bacon fat) (if you think margarine is as good as butter, please stop reading now)

2. oven. the cheese will only melt properly in an oven. so there should be a few moments under high heat. this also means that the egg should be ever so slightly undercooked.

3. bacon/meat items should be cooked in a pan and then set aside. the fat is used to pan toast the bread.

4. pan- the main thing is that the pan should be large enough to fry all the pieces bread. if you are serving a 4 slice uitsmijter but only have a small pan, serialize the cooking of the bacon/bread or else the first piece of bread will soak up too much fat. you will also have to clean the pan every few rounds as the charred bits might get unpleasant.

5. serve on... a plate. prob a big one. again, depends on number of slices.

6. bread to egg to bacon/meat to cheese ratio. this is hard. i still play it by ear

order of materials

consistency is important. that is why i spel gud.

it is also why most people find that uitsmijters are pretty much the same wherever they go. So for better or for worse, the uitsmiter is (in layers):

- garnishes / herbs

- cheese (often shredded, generally packaged slices)

- egg (sunny side up)

- meat product (slice of sandwich meat, bacon)

- bread (sliced, mostly brown, un- or lightly- toasted)

- plate

The number of pieces of bread normally matches the number of eggs. Generally served as 1, 2 or 4 slices of bread on a plate. If not obv from the pics, this is an open-face style sandwich.

uitsmijter #2

today's example comes from the lovely place in the forest. it also was eaten with friends, under the sun, with blue skies and a glass of gnome beer. oh, and it was instead of lunch at the canteen.

due to that, a minimal rating of 7 stars on a scale of a to e, where green is best.

first uitsmijter. made at home in a rush while youngest child was sleeping

playing with layout and whathaveyou. this post will probably end up deleted.

Project Uitsmijter, an introduction

a project to discuss the eating, making and general what-have-you of uitsmijters.

#hello

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