Sunday, February 12, 2012

Day 190

Zondag, 12 Februari 2012

Got up, had breakfast, and then talked with Denise about making cookies.  Found my recipe, but of course, there are a few ingredients I needed to substitute (seriously Belgium, no shortening or baking soda?), and I had to find the conversion for the amounts.  Turned out pretty good, if I do say so myself - gonna make another batch tomorrow.  Napped a bit, watched some more Community, read - the usual lazy Sunday stuff.  Talked with my dad a bit about their trip.  Now, time for bed.  Slaapwel!


  1. As much baking power as you want !!

    (bakpoeder of baksoda) in delhaize (dr oetker), or (natriumbicarbonaat) at the pharmacy.

    Belgians are used to "zelfrijzende bloem" which has baking powder incorporated in the four , our recipes call for either zelfrijzende or regular bloem.

    Vegetable shortening is hydrogenated vegetable oil . We sell that product here as "hard frietvet". hard frietvet in blok.

    IMO it's better , for taste to use lard in those recipies. If they are olden recipies , lard was always used , shortening has always been synonym for lard (ongezouten smout of ongezouten reuzel)until the invention of hydrogenated vegetable fats. Lard has been an traditional ingredient in pastry for a long time , the "eww" factor is just hysterics , introduced by headless housewives. quote wikipedia shortening entry : "Originally, shortening was synonymous with lard"
    You can't beat lard for taste in pastry , compared to hardened vegetable fats.

    I'm sure your host parents are trying their best to figure out hat you mean by finding explanations and translations of the US words for things , but it's not always easy. We (Belgians) have the products you use , but sometimes the people you live with aren't used to working with them. I know people who don't eat lamb , turkey , cod .. for various reasons , or because they're not used to them .. please try not to generalize "Belgians" based solely on those you have contact with.


    1. Oh, thanks! I tried googling it with my host family, but they didn't recognize anything. Next time I make cookies I'll try to find those things - I had to use baking powder instead of baking soda, so I had to triple the amount used, so the cookies are a little dry (though I think they still taste good :D)