project uitsmijter

recently saw made this recipe. It is a cousin to the uitsmijter. Unfortunately, I forgot to take a photo. So you get this screenshot from the recipe site instead.

~July 2013

De Klimop

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

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

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.

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.

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.

another fine example.

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

[ 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.

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

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.

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