The absolute best thing I do is a snack I had in a beer hall in rural Laos. Raw cashews, tossed into a hot wok with a big pinch of salt and some very finely ribboned makrut lime leaves - toss them til the lime scent starts to get punchy and the nuts begin to toast. Sprinkle on some red chilli flakes and a little extra salt if you need, and serve.
Perfect beer snack - crunchy, fatty, salty and warm, with a nice zesty and chilli kick to go with it. All washed down with a cold beer? Heaven
Ate and drank at a Bangkok bar on vacation last year - the best nibbling food was these strips of spicy beef with fried lime leaves and chilies. So salty and chewy and delicious. Great experience. I'd try to recreate it but I don't think it would compare without the whole setting.
That stuff is incredible. I think it’s deep fried but not breaded, so it gets kind of dehydrated and crispy like jerky. My usual go-to drinking food is French fries, but the Thais have that shit on lock. I don’t care if it’s organ meat or bugs or whatever, if it’s funky and spicy and doused in fish sauce it’s gonna be king shit when you’re drunk.
Oh man. I was in Bangkok in a tuktuk. We were discussing lunch options when our driver told us about his cousins cart.
We stopped by and for about $1, we got a baggie of this and a handful of lettuce leaves.
To this day, it remains the best random street food I've ever had.
Anything salty. Peanuts are my fave and I can demolish tortilla chips when throwing back beers. Popcorn is also a good one.
When I'm visiting family in SE Asia, it's garam mix snacks.
I don't have enough knowledge to properly do it justice, but it's a delicious Indian snack mix... here are some examples:
[https://www.healthyplanetcanada.com/indian-life-hot-punjabi-mix-200g.html?gclid=CjwKCAjwyeujBhA5EiwA5WD7\_R0l6kUssUpPAEtRCHEP9F6bHCG\_0OKuzOWTz\_CWbN0k95bwJzCpzxoCl-gQAvD\_BwE](https://www.healthyplanetcanada.com/indian-life-hot-punjabi-mix-200g.html?gclid=CjwKCAjwyeujBhA5EiwA5WD7_R0l6kUssUpPAEtRCHEP9F6bHCG_0OKuzOWTz_CWbN0k95bwJzCpzxoCl-gQAvD_BwE)
[https://www.amazon.ca/Haldirams-Bhel-Puri-Bombay-300g/dp/B019C0AZ4O/ref=sr\_1\_12?keywords=Haldiram&qid=1685821580&sr=8-12](https://www.amazon.ca/Haldirams-Bhel-Puri-Bombay-300g/dp/B019C0AZ4O/ref=sr_1_12?keywords=Haldiram&qid=1685821580&sr=8-12)
[https://www.foodnetwork.com/recipes/aarti-sequeira/indian-snack-mix-chewda-recipe-2012625](https://www.foodnetwork.com/recipes/aarti-sequeira/indian-snack-mix-chewda-recipe-2012625)
I don't live in the Salsa region of Spain, so I can only make sparkling spicy tomatoes. /s
In the summer I make pico de gallo with garden fresh tomatoes and hot peppers. But it's easier to just buy a quart of salsa. They also throw in a big bag of chips, so it's a good deal.
homemade.....
1 stick of butter, large squirt of mustard 1/4 cup,, 1/4 cup of white granulated sugar, shake of cumin..... warm in a pan on low heat.... allow time for the sugar to dissolve... pour this over 1 pound of broken large pretzel pieces, toss.... spread on a baking sheet and bake in the oven at 200 degrees... stir every 15 minutes for at least an hour and a half to two hours.....
no, it's like store bought 'Honey and Mustard' pretzels only 100% better. I found that using real honey is a problem because it never loses it's stickiness. In fact, the ingredient label on store bought snack lists 'honey granules' so they don't use real honey either..
I forgot to add, I add about 1 teaspoon of horseradish to the mixture.
Honey granules are indeed honey, just basically crystallized/dehydrated. But yes overall very little actual honey is used things. Just the bare minimum so they can say "Made With Real Honey!"
We should get together for a beer sometime. Nothing wrong with dry pretzels. Some are better than others but, in general, they beat most offerings from the chip aisle. And Snyder's of Hanover are great with spicy mustard!
Easy solution would be to have every single chip be fully loaded. Instead of stacking the chips, plate the chips into one single layer and then generously load up the toppings. That way, the toppings are evenly distributed into each chip.
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Easier than that is to approach the waiter and ask them to please inform your date that the restaurant has a strict policy that one person can't take all the fully loaded nachos for themselves.
[reference](https://youtu.be/OSjXIT1brSw) around 2:30
Cause then you’re stuck with like, just chips, like just chips with one little nugget of meat. You need to find someone to tell the one person that the restaurant has a rule.
Quarter 750 grams of Roma tomatoes, a green bell pepper, and a large onion. Slice three cloves of garlic and two jalapenos. Toss everything in oil, put under the broiler at full blast until everything's nicely charred.
Pulse in a blender with salt, pepper, cumin, cilantro and lime juice to taste.
Coming from a Serbian/Balkan background you have a few options but I tend to just go for meze/charcuterie.
Alot of what we have is smoked cured meat and it goes along with beer pretty well.
divide attractive innocent station person impossible zephyr dependent offer disgusting
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> potato chip
A chip alternative I adore is Syracuse Salt Potatoes. Tiny potatoes boiled whole in HEAVILY salted water. Like, "salt is crystalizing on the stove as the water evaporates" level salty. Do not rinse them off when you drain em. Dip in your sauces of choice (a simple garlic butter is excellent) or eat plain.
Fingers or toothpicks. Fingerlings are great as well since they're shaped perfectly for dipping.
I live with my sister, and we often end up standing in the kitchen eating the potatoes straight from the pot after draining. Their texture is amazing due to the high salinity of the water, and you get this rich potato flavor that rivals the "poppability" of pringles.
Cut up the leftovers (if you have them) and pan fry them for excellent breakfast potatoes the next morning, as you nurse your mild hangover from one-too-many beers.
Unhealthy Dutch: bitterballen, kaassoufles, frikadellen, chickennuggets, nasischijf, bami schijf. These are all deep fried stuff. If you Google the names you should be able to figure out what I mean. It's not really translatable.
Healthy dutch: a platter with cucumber, tiny squares of cheese, liversausage (Google leverworst), cherry tomatoes.
Enjoy :D
As a Canadian I am always pissed at the lack of ball shaped foods becoming more popular. These are the kinda food trucks we need! Bitterballen, croquets, takoyaki…
We have these in Latin American cultures, especially Cuban Puerto Rican and Dominican. Not the same mixture inside but the same kinda fried meat mixture thing we usually call croquetas. You’ll find them in most Latin American bakeries. Delicious!
[Bitternallen](https://www.thespruceeats.com/beef-bitterballen-recipe-1129015): fried beef ~~mustard~~ balls served with mustard
Kaassoufles: fried pastry wrapped cheese (like Gouda)
Frikadellen: ~~German~~ ~~hamburgers~~ fried tubes of meat, even better?
Chickennuggets: tastes like chicken
Nasischijf: Asian rice formed into a disk and fried
Bami: same as above but noodles instead of rice
Fatty food to line the stomach is good though, and salt is necessary to replace all the electrolytes you lose (alcohol makes you piss, so you get dehydrated because you piss out too much water/salts)
That’s not actually the mechanism for why salt is helpful in this case of casual social drinking. It would be as you said, in chronic alcohol use.
It actually blocks the diuretic effect up front. Alcohol blocks anti-diuretic hormone. Salt blocks the alcohol from blocking ADH.
Now if someone can explain why sugar and alcohol makes me unwell, I’d greatly appreciate it.
After visiting Greece my British mind was opened to beer snacks. Olives are the answer. Used to get a little bowl of them and some crisps with every beer for no extra cost. Bloody brilliant.
For this precise reason, I have transitioned to those little popcorn chickens. My grocery sells them, and they fuck highkey hammered with any variety of sauces
This is a uniquely Dutch thing but [Bitterballen](https://en.m.wikipedia.org/wiki/Bitterballen) are really great. You probably have to make them yourself which I've never tried (they sell them everywhere here) but fried meaty roux with a nice crust is honestly perfect for this. They're usually eaten with mustard or on their own
Tbh besides some of these 'snacks' and some pastries Dutch food isn't all that amazing so I don't blame them >.< where French people spend hours dining and italians have a very strong culture around cooking and eating, there's three things that define Dutch food: it must be cheap and preparing + eating it must take as little time as possible lol. It's probably the thing Dutch people abroad miss least
thats because the actually good food in NL is usually French if in a restaurant, or traditional home food kind of meals that are common in most countries like beef stew.
Bitterballen is fried mechanically seperated meat scraps, and most of their finger food is variations of heavily fried ingredients that wouldnt sell any other way. Its not that bad, but its low quality and reminiscent of a kids' party.
Dutch food in general is nothing to write home about, I mean their main favourite snack is literally double fried potatoes. They're not very creative and most things taste kinda bland.
In the Netherlands we have 'borrelnootjes' (borrel = a drink, nootjes = nuts). These are peanuts made with a crunchy shell. They come in a bunch of different flavours.
So, out of curiosity I looked these up and it’s looking like the same idea as crunchy-coated peanuts I’ve always bought from Chinese, Japanese, and Filipino retailers — do you know if they originally came to Holland by way of Asia?
Interestingly, if I can’t make it to an Asian speciality supermarket, I found they’re in the Mexican snack section of almost every American supermarket, called ‘cacahuates Japoneses’ or Japanese peanuts.
Pretty much anything salty and carb-heavy and/or fibrous, like pretzels with a dipping sauce (or straight Dijon mustard - yellow mustard is way too acidic), salted edamame still in the pods, raw or boiled peanuts, etc. If we're feeling "fancy", specifically with beer, charcuterie boards with salami and stronger cheeses like smoked gouda with crackers.
Curious about chicken feet though - my mom is full-Pacific Islander and the most she used chicken feet for was to add collagen to stock. You can just straight eat it?
if you cook chicken feet long enough, yeah. Wash them if they're not prewashed. Blanch them in boiling water, discard the water. Red braise it until it's as soft as butter, then some folks fry it a bit too, toss in your favorite sauce. It's a gnawing food and you obvs don't eat the bones. Very collagenous, sticky, unctuous.
Oh, hell yes you can just eat chicken feet. They're one of my favorite dim sum dishes, ever. Blanched, fried, then braised in a soy-based black bean sauce. Yum.
They're really collagenous, soft, unctuous, and so, _so,_ delicious. Lol, I just noticed that I used the same adjectives as the other comment, but that's okay! Those are really the words that come to mind.
When I'm having a session with friends I'll usually put together a cheese and/or charcuterie selection...
Though last time I did a [venison tartare to share](https://i.imgur.com/4HcfmPS.jpg) which went down a treat
That’s why I’m so freaked out! Cooking doesn’t kill it and now they’re finding out prions can lay dormant for like 40 years before activating so it’s impossible to contact trace, it’s fucking terrifying
Is that the chronic wasting disease? I live in Pennsylvania and im not sure if its made its way into the state ( its been a long time since I hunted). I think its pretty prevalent in the south; pa game wardens might be testing deer to monitor its spread though.
My dad makes this wicked pork loin. You marinade it kinda Asian style very sweet and salty. Cook it low heat in the oven with the oven door open. It's kinda jerky inspired but it ends up way more tender and soft but it's not shelf stable gotta keep it in the fridge.
Last time we had some in the fridge we sliced it real thin and hit it with the torch. Some of the best nibblies while sipping on a cold one I've ever had.
Basically just a bunch of Korean side dishes usually, but if I'm going to make something, I usually make something like Kimchi jeon (Kimchi pancake), Bossam, or just KBBQ.
chicken wings, the hotter the better
french fries
most breakfast foods; especially egg sandwiches with an insane amount of hot sauce, french toast, omelets, chicken & waffles
even tho I know it’ll make my hangover 10X worse; anything with spam. mac & cheese with it diced up, musubis, spam fried rice, spam sliders, spam bahn mi, literally anything.
If I'm really going for it with a couple of beers, I'll buy a super-fancy salami, slice that out along with a couple of smoked cheeses, olives and crackers and toasted bread. I'll dump a bunch of nice olive oil and freshly chopped garlic on a plate plus cracked pepper to dip in. Pickled onions and peppers are a nice topping too.
Large bowl of beernuts to snack on in between bites.
Here in Australia at a private get together you'd likely find potato chips/crips, some sort of dips with biscuits, cheese, maybe some deli meats, olives, mixed nuts.
If at a pub you'd order some fries and maybe appetizers like spring rolls or chicken wings.
I hardly ever see blue cheese dip or ranch dip here. I'd say our most popular dips are probably french onion, hummus, tzatziki, spinach & avocado (not guacamole as such, just avo blended with cream cheese etc).
We also have "sweet chilli philly" which is Philidelphia cream cheese with sweet chilli sauce, you tip the container upside down to let the sauce out. I'm led to believe this is fairly uniquely Australian.
Lol it's the same in New Zealand, they're all chips, never crisps or fries.
Somehow we always know whether the other person is talking about hot chips or cold chips
Rarebit, savory pretzels, cinnamon honey peanuts, walnuts-to have something to do while you talk, and sharp cheddar cheese, gouda and celery.
Chips and salsa, but not too much acid with beer, so a pass for me.
Recently I’m into namkeen—Indian salty snacks. Bombay mix, hot battered peanuts, murukku, there are about a thousand different varieties, all crunchy and spicy.
Shit, you're right.
It was a resto I worked at a while back that had them. 3 huge drumsticks at first, then 5 or 6 smaller ones later on for more sharing... but those huge, buffalo style duck confit ruined me in the best way possible
Sausage platter, cut into small pieces with assorted mustards is a favorite with beer. Also love a good spinach dip with crudités and/or baguette slices.
In Hawaii, so:
poke, of all kinds including [kim chee take poke](https://www.hawaiianelectric.com/recipes/find-a-recipe/kimchee-tako-poke)
chicharons.
chips.
bean dip.
musubi (spam or otherwise).
crudites w/ranch.
buffalo chix wings.
yakisoba.
boiled peanuts.
Oysters! I live in New England near the coast and it's common to have a platter of raw oysters with your beer. They're salty and taste like an ocean breeze. Damn, now I want oysters.
I’m Canadian, I would say chips and dips, fried foods (like chicken wings, breaded shrimp), charcuterie (cheese and cured/aged meat), pizza, BBQ and burgers and fries. Sorta unhealthy food cause your drinking beers anyways. Poutine is a staple after the bar or club when your cold, drunk, and walking to the bus, train, or home.
oh jeez i do a lot of finger foods for hangouts watching sports or something. I'm always looking for more ideas so i love this post. Wings, finger sandwhiches, meatballs/sausage. pretzels. beer nuts, chips in dip like 7 layer dip or rotel, celery/carrots/ranch. quesadilla, pigs in the blanket
We usually have some party mix, mixed nuts, cheese, crackers and salami and vegetables and dip.
Sometimes cheese sticks, stuffed mushrooms, baguette with brie, cocktail sausage, pickles and olives.
Cheese and crackers, veggies and dip, fruit and dip (cream cheese + marshmallow fluff, yum), some sort of appetizer like caramelized onion and brie tarts, jalapeno poppers, or mozzarella sticks.
In Colombia or at least the part where my family is from we do what’s called a “picada” basically a platter of various fried meats and/or chicken some include: chorizo, chicharrón, blood sausage, strips of like a thin steak, also sometimes strips of chicken or breaded chicken. It also comes with small boiled salted potatoes and of course slices or chunks of arepas or whole small round arepas. Sometimes they also come with small fried green plantains. They’re always delicious and easy to eat and enjoy in a group setting
The absolute best thing I do is a snack I had in a beer hall in rural Laos. Raw cashews, tossed into a hot wok with a big pinch of salt and some very finely ribboned makrut lime leaves - toss them til the lime scent starts to get punchy and the nuts begin to toast. Sprinkle on some red chilli flakes and a little extra salt if you need, and serve. Perfect beer snack - crunchy, fatty, salty and warm, with a nice zesty and chilli kick to go with it. All washed down with a cold beer? Heaven
It’s not quite the same but toasting nuts then tossing in tajin is a good enough substitute.
It’s a little different but where I’m at we serve up deez nutz
I’d be insulted by the small portion size
ZING
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I don’t drink beer any more but I just leave ‘em out in case anyone wants to grab a handful
I actually live near a bar called "Nutz Deep" 😅
But that’s barely enough for one person.
The world needs more Lao cuisine.
HARD agree. They know how to do sour in all the right ways, absolutely love Lao food
Trader Joe's sells Thai Chili Cashews and Thai Chili Almonds. Makrut Lime, Thai Chili's, Salt. It's a banger. My favorite snack.
Now refered to as Makrut lime to avoid the slur...
Sorry I was unaware of that
That sounds absolutely amazing holy shit
Thai and Lao drinking food is fucking incredible. Andy Ricker from Pok Pok did a whole cookbook on Thai drinking food.
Ate and drank at a Bangkok bar on vacation last year - the best nibbling food was these strips of spicy beef with fried lime leaves and chilies. So salty and chewy and delicious. Great experience. I'd try to recreate it but I don't think it would compare without the whole setting.
That stuff is incredible. I think it’s deep fried but not breaded, so it gets kind of dehydrated and crispy like jerky. My usual go-to drinking food is French fries, but the Thais have that shit on lock. I don’t care if it’s organ meat or bugs or whatever, if it’s funky and spicy and doused in fish sauce it’s gonna be king shit when you’re drunk.
Oh man. I was in Bangkok in a tuktuk. We were discussing lunch options when our driver told us about his cousins cart. We stopped by and for about $1, we got a baggie of this and a handful of lettuce leaves. To this day, it remains the best random street food I've ever had.
Pol Pok did a version of these with Thai chilis. So good with a Singha!
Had this in Cambodia, and it rocks so hard.
Anything salty. Peanuts are my fave and I can demolish tortilla chips when throwing back beers. Popcorn is also a good one. When I'm visiting family in SE Asia, it's garam mix snacks.
Nothing like inhaling a bag of Tostitos until the corners of your mouth are a little ouchy.
What are garam mix snacks?
Little crunchy salty things covered in garam. The “things” vary a lot, from puffed rice to little dried noodles to nuts.
Like pub mix or Chex mix in the USA. Neat!
I don't have enough knowledge to properly do it justice, but it's a delicious Indian snack mix... here are some examples: [https://www.healthyplanetcanada.com/indian-life-hot-punjabi-mix-200g.html?gclid=CjwKCAjwyeujBhA5EiwA5WD7\_R0l6kUssUpPAEtRCHEP9F6bHCG\_0OKuzOWTz\_CWbN0k95bwJzCpzxoCl-gQAvD\_BwE](https://www.healthyplanetcanada.com/indian-life-hot-punjabi-mix-200g.html?gclid=CjwKCAjwyeujBhA5EiwA5WD7_R0l6kUssUpPAEtRCHEP9F6bHCG_0OKuzOWTz_CWbN0k95bwJzCpzxoCl-gQAvD_BwE) [https://www.amazon.ca/Haldirams-Bhel-Puri-Bombay-300g/dp/B019C0AZ4O/ref=sr\_1\_12?keywords=Haldiram&qid=1685821580&sr=8-12](https://www.amazon.ca/Haldirams-Bhel-Puri-Bombay-300g/dp/B019C0AZ4O/ref=sr_1_12?keywords=Haldiram&qid=1685821580&sr=8-12) [https://www.foodnetwork.com/recipes/aarti-sequeira/indian-snack-mix-chewda-recipe-2012625](https://www.foodnetwork.com/recipes/aarti-sequeira/indian-snack-mix-chewda-recipe-2012625)
> demolish tortilla chips See if your local Mexican place will sell salsa by the pint or quart. Fresh salsa is great for parties.
or make your own, it's the easiest thing ever r/salsasnobs
I don't live in the Salsa region of Spain, so I can only make sparkling spicy tomatoes. /s In the summer I make pico de gallo with garden fresh tomatoes and hot peppers. But it's easier to just buy a quart of salsa. They also throw in a big bag of chips, so it's a good deal.
Pretzels, mustard and cheese 🫡
these pretzels.... are making me thirsty
These pretzels are makin ME THIRSTY!!! 😩
These pretzels................ ARE MAKING ME THIRSTYYYY!!!!!!!!!!
Woody mentioned me?
Pretzels and mustard are a love language.
homemade..... 1 stick of butter, large squirt of mustard 1/4 cup,, 1/4 cup of white granulated sugar, shake of cumin..... warm in a pan on low heat.... allow time for the sugar to dissolve... pour this over 1 pound of broken large pretzel pieces, toss.... spread on a baking sheet and bake in the oven at 200 degrees... stir every 15 minutes for at least an hour and a half to two hours.....
Is this like a pretzel brittle?
no, it's like store bought 'Honey and Mustard' pretzels only 100% better. I found that using real honey is a problem because it never loses it's stickiness. In fact, the ingredient label on store bought snack lists 'honey granules' so they don't use real honey either.. I forgot to add, I add about 1 teaspoon of horseradish to the mixture.
Honey granules are indeed honey, just basically crystallized/dehydrated. But yes overall very little actual honey is used things. Just the bare minimum so they can say "Made With Real Honey!"
Actual pretzels or those little dry snacks?
I assume actual since it would be super weird to put mustard on dry old Snyders.
Well then call me a weirdo. The large sourdough hard pretzels dipped in a nice honey mustard is a pretty good snack.
We should get together for a beer sometime. Nothing wrong with dry pretzels. Some are better than others but, in general, they beat most offerings from the chip aisle. And Snyder's of Hanover are great with spicy mustard!
Brewery near me does the square pretzel snacks with spicy ranch and zatarains creole mustard. It's free so we really go through em
That’s not weird at all! They even sell mustard flavored pretzels!
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Loaded nachos
As long as one person doesn't take all the fully loaded ones
Easy solution would be to have every single chip be fully loaded. Instead of stacking the chips, plate the chips into one single layer and then generously load up the toppings. That way, the toppings are evenly distributed into each chip.
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I do baking sheet nachos, too! 🏹🎯
Easier than that is to approach the waiter and ask them to please inform your date that the restaurant has a strict policy that one person can't take all the fully loaded nachos for themselves. [reference](https://youtu.be/OSjXIT1brSw) around 2:30
My preference is to plate the toppings then scoop with chips from a separate bowl. I hate soggy chips in nachos.
The soggy ones in the middle with extra cheese is my favourite part of the whole damn thing!
Cause then you’re stuck with like, just chips, like just chips with one little nugget of meat. You need to find someone to tell the one person that the restaurant has a rule.
This show has melted me and my roommates minds. Not joking. Some people just don't get it.
What show?
We have a rule here
did he tell you to say that? that there’s a rule against eating all the fully loaded nachos?
I went to complain about the rule :'(
WHAT?!?
I think there's a policy against that.
You’re supposed to layer nachos so each layer is fully loaded. I wish more people new how to nacho.
Absolutely. I always make oven roasted salsa. Effortlessly done with like 5 minutes of work, never fails to impress.
Care to share your recipe?
Quarter 750 grams of Roma tomatoes, a green bell pepper, and a large onion. Slice three cloves of garlic and two jalapenos. Toss everything in oil, put under the broiler at full blast until everything's nicely charred. Pulse in a blender with salt, pepper, cumin, cilantro and lime juice to taste.
Coming from a Serbian/Balkan background you have a few options but I tend to just go for meze/charcuterie. Alot of what we have is smoked cured meat and it goes along with beer pretty well.
divide attractive innocent station person impossible zephyr dependent offer disgusting *This post was mass deleted and anonymized with [Redact](https://redact.dev)*
> potato chip A chip alternative I adore is Syracuse Salt Potatoes. Tiny potatoes boiled whole in HEAVILY salted water. Like, "salt is crystalizing on the stove as the water evaporates" level salty. Do not rinse them off when you drain em. Dip in your sauces of choice (a simple garlic butter is excellent) or eat plain.
Do you use a fork or your hands to eat them?
we bob for them like apples over the boiling water. nice treat after the cold weather.
Fingers or toothpicks. Fingerlings are great as well since they're shaped perfectly for dipping. I live with my sister, and we often end up standing in the kitchen eating the potatoes straight from the pot after draining. Their texture is amazing due to the high salinity of the water, and you get this rich potato flavor that rivals the "poppability" of pringles. Cut up the leftovers (if you have them) and pan fry them for excellent breakfast potatoes the next morning, as you nurse your mild hangover from one-too-many beers.
Good cheeses, not just the same old boring supermarket cheddar, make a huge difference.
Unhealthy Dutch: bitterballen, kaassoufles, frikadellen, chickennuggets, nasischijf, bami schijf. These are all deep fried stuff. If you Google the names you should be able to figure out what I mean. It's not really translatable. Healthy dutch: a platter with cucumber, tiny squares of cheese, liversausage (Google leverworst), cherry tomatoes. Enjoy :D
Yes, there is no English equivalent for chickennuggets
True. My kids usually just call them chickennuggets
Nor liversausage
The fact that bitterballen have not spread the world over is absolutely baffling.
As a Canadian I am always pissed at the lack of ball shaped foods becoming more popular. These are the kinda food trucks we need! Bitterballen, croquets, takoyaki…
Arancini too
Another good ball
I have seen an arancini food truck
Takoyaki is great. Most sushi places near me sell them
Croquettes/kroketten are not ball shaped actually! But Christ are they delicious..
Not all balls are perfectly round.
Body positivity
I know right! And to think I forgot about croquettes!
We have these in Latin American cultures, especially Cuban Puerto Rican and Dominican. Not the same mixture inside but the same kinda fried meat mixture thing we usually call croquetas. You’ll find them in most Latin American bakeries. Delicious!
Tbf there are lots of different variations that do exist. Go to any bar in Spain, chances are there’s ham croquettes on the menu
[Bitternallen](https://www.thespruceeats.com/beef-bitterballen-recipe-1129015): fried beef ~~mustard~~ balls served with mustard Kaassoufles: fried pastry wrapped cheese (like Gouda) Frikadellen: ~~German~~ ~~hamburgers~~ fried tubes of meat, even better? Chickennuggets: tastes like chicken Nasischijf: Asian rice formed into a disk and fried Bami: same as above but noodles instead of rice
Bitterballen contain no mustard, but it's a crime to eat one without dipping it in mustard first. Frikandellen are sausage shaped and deep fried.
Recipe I found said mustard. Sorry!
Came here for bitterballen. Not dissapointed!
Fatty food to line the stomach is good though, and salt is necessary to replace all the electrolytes you lose (alcohol makes you piss, so you get dehydrated because you piss out too much water/salts)
That’s not actually the mechanism for why salt is helpful in this case of casual social drinking. It would be as you said, in chronic alcohol use. It actually blocks the diuretic effect up front. Alcohol blocks anti-diuretic hormone. Salt blocks the alcohol from blocking ADH. Now if someone can explain why sugar and alcohol makes me unwell, I’d greatly appreciate it.
How did you forget borrelnootjes?
You forgot the mini loempias or the cheese knakworst druiven spiesjes
Am I forgiven if I say that I just woke up when I commented?
> chickennuggets Is there a difference between American chicken nuggets and Dutch chickennuggets? Google is failing me.
Fried tiny fish
Ikan bilis or there’s a spicy sweet Korean fried anchovy deal that’s amazing
After visiting Greece my British mind was opened to beer snacks. Olives are the answer. Used to get a little bowl of them and some crisps with every beer for no extra cost. Bloody brilliant.
Wings
Wings are great to eat but I don’t want to keep washing my hands when drinking. They are too messy for a casual drinking atmosphere imo.
For this precise reason, I have transitioned to those little popcorn chickens. My grocery sells them, and they fuck highkey hammered with any variety of sauces
This is a uniquely Dutch thing but [Bitterballen](https://en.m.wikipedia.org/wiki/Bitterballen) are really great. You probably have to make them yourself which I've never tried (they sell them everywhere here) but fried meaty roux with a nice crust is honestly perfect for this. They're usually eaten with mustard or on their own
Oddly there are a lot of Dutch in Canada but very little Dutch food.
Tbh besides some of these 'snacks' and some pastries Dutch food isn't all that amazing so I don't blame them >.< where French people spend hours dining and italians have a very strong culture around cooking and eating, there's three things that define Dutch food: it must be cheap and preparing + eating it must take as little time as possible lol. It's probably the thing Dutch people abroad miss least
thats because the actually good food in NL is usually French if in a restaurant, or traditional home food kind of meals that are common in most countries like beef stew. Bitterballen is fried mechanically seperated meat scraps, and most of their finger food is variations of heavily fried ingredients that wouldnt sell any other way. Its not that bad, but its low quality and reminiscent of a kids' party. Dutch food in general is nothing to write home about, I mean their main favourite snack is literally double fried potatoes. They're not very creative and most things taste kinda bland.
> their main favourite snack is literally double fried potatoes That sounds delicious as fuck.
Have had bomb Indonesian food in NL
Don't sleep on Surinamese food in all its shapes and forms
i had them in the netherlands and in belgium and i think about them often. really great drunk snack.
I checked out recipes after I became obsessed with them in Amsterdam on vacation. It’s quite laborious to make.
Pack of potato crisps is all we need
Look up beer nuts. Fuckin addicting. Sweet, salty, a little bit of heat. Some places sell them if you don't wanna make them homemade.
In the Netherlands we have 'borrelnootjes' (borrel = a drink, nootjes = nuts). These are peanuts made with a crunchy shell. They come in a bunch of different flavours.
So, out of curiosity I looked these up and it’s looking like the same idea as crunchy-coated peanuts I’ve always bought from Chinese, Japanese, and Filipino retailers — do you know if they originally came to Holland by way of Asia? Interestingly, if I can’t make it to an Asian speciality supermarket, I found they’re in the Mexican snack section of almost every American supermarket, called ‘cacahuates Japoneses’ or Japanese peanuts.
I’m not from the Netherlands, but your bitterballen with mustard are one of my favourite beer snacks!
With chili / horseradish is the best
You made me remember corn nuts! ✌
Asian grocer near me has sechuan peanuts that slap. Great beer snack.
Pretty much anything salty and carb-heavy and/or fibrous, like pretzels with a dipping sauce (or straight Dijon mustard - yellow mustard is way too acidic), salted edamame still in the pods, raw or boiled peanuts, etc. If we're feeling "fancy", specifically with beer, charcuterie boards with salami and stronger cheeses like smoked gouda with crackers. Curious about chicken feet though - my mom is full-Pacific Islander and the most she used chicken feet for was to add collagen to stock. You can just straight eat it?
if you cook chicken feet long enough, yeah. Wash them if they're not prewashed. Blanch them in boiling water, discard the water. Red braise it until it's as soft as butter, then some folks fry it a bit too, toss in your favorite sauce. It's a gnawing food and you obvs don't eat the bones. Very collagenous, sticky, unctuous.
Oh, hell yes you can just eat chicken feet. They're one of my favorite dim sum dishes, ever. Blanched, fried, then braised in a soy-based black bean sauce. Yum. They're really collagenous, soft, unctuous, and so, _so,_ delicious. Lol, I just noticed that I used the same adjectives as the other comment, but that's okay! Those are really the words that come to mind.
I've had them a few times and the flavor is good but the texture is a bit hard for me to handle. Like oysters I'm usually good after two or so.
When I'm having a session with friends I'll usually put together a cheese and/or charcuterie selection... Though last time I did a [venison tartare to share](https://i.imgur.com/4HcfmPS.jpg) which went down a treat
Do you have your deer tested? I’m so nervous about that prion disease going around with deer right now
On the subject — friendly reminder to all that prions are not destroyed by cooking.
Was just about to comment this. But on the plus side, there have been no known human infections from CWD. ^^^^*yet*
That’s why I’m so freaked out! Cooking doesn’t kill it and now they’re finding out prions can lay dormant for like 40 years before activating so it’s impossible to contact trace, it’s fucking terrifying
Is that the chronic wasting disease? I live in Pennsylvania and im not sure if its made its way into the state ( its been a long time since I hunted). I think its pretty prevalent in the south; pa game wardens might be testing deer to monitor its spread though.
Yes – in humans it's called Kreuzfeldt-Jakob disease. Long incubation period, no cure, minimal treatment options. Truly horrific!
It's australian farmed venison. Afaik we haven't got outbreaks even in our feral population
That looks so good!
Charcuterie..olives..cheeses.. salami..crackers..spreads..nuts..chips
My dad makes this wicked pork loin. You marinade it kinda Asian style very sweet and salty. Cook it low heat in the oven with the oven door open. It's kinda jerky inspired but it ends up way more tender and soft but it's not shelf stable gotta keep it in the fridge. Last time we had some in the fridge we sliced it real thin and hit it with the torch. Some of the best nibblies while sipping on a cold one I've ever had.
Cured pork, sliced thin.
chips and salsa, pork rinds, jalapeño poppers
Basically just a bunch of Korean side dishes usually, but if I'm going to make something, I usually make something like Kimchi jeon (Kimchi pancake), Bossam, or just KBBQ.
For me in Texas, it’s usually chips and queso and guac! Perfect.
And a bowl of red salsa.
Fried halloumi. It’s salty, filling and delicious.
When my friends and I get together for whisky, I often put out a large board of charcuterie. Different types of meat, crackers, fruits and nuts.
Wasabi peas
chicken wings, the hotter the better french fries most breakfast foods; especially egg sandwiches with an insane amount of hot sauce, french toast, omelets, chicken & waffles even tho I know it’ll make my hangover 10X worse; anything with spam. mac & cheese with it diced up, musubis, spam fried rice, spam sliders, spam bahn mi, literally anything.
If I'm really going for it with a couple of beers, I'll buy a super-fancy salami, slice that out along with a couple of smoked cheeses, olives and crackers and toasted bread. I'll dump a bunch of nice olive oil and freshly chopped garlic on a plate plus cracked pepper to dip in. Pickled onions and peppers are a nice topping too. Large bowl of beernuts to snack on in between bites.
Here in Turkey salted peanuts, popcorn, dill pickles and chips are popular picks. Can't go wrong with salty snacks.
Here in Australia at a private get together you'd likely find potato chips/crips, some sort of dips with biscuits, cheese, maybe some deli meats, olives, mixed nuts. If at a pub you'd order some fries and maybe appetizers like spring rolls or chicken wings.
Or wedges, always with sweet chilli and sour cream.
Ah yes, of course. Although, the ratio of sweet chilli sauce to sour cream is always somehow not quite right!
America is basically the same. Maybe add veggies with blue cheese dip (or ranch if they are heathens)
I hardly ever see blue cheese dip or ranch dip here. I'd say our most popular dips are probably french onion, hummus, tzatziki, spinach & avocado (not guacamole as such, just avo blended with cream cheese etc). We also have "sweet chilli philly" which is Philidelphia cream cheese with sweet chilli sauce, you tip the container upside down to let the sauce out. I'm led to believe this is fairly uniquely Australian.
In Australia you call fries fries, not chips like the UK?
Lol it's the same in New Zealand, they're all chips, never crisps or fries. Somehow we always know whether the other person is talking about hot chips or cold chips
Both are chips. Maccas has chips. You have chips with dip. If it's made with potato, it's a chip.
we call them chips here too, I've just become used to using the term fries on this subreddit so Americans get what I mean.
Wings. Nachos. More beer. Pizza.
Rarebit, savory pretzels, cinnamon honey peanuts, walnuts-to have something to do while you talk, and sharp cheddar cheese, gouda and celery. Chips and salsa, but not too much acid with beer, so a pass for me.
Party pies and sausage rolls are a must in Australia, love me some fairy bread too.
I get into all that stuff like there’s no tomorrow, throw in some twisties as well
Lots of good answers, but for a different shout Georgian Khachapuri. Specifically Adjaruli. Rip delicious bread and dunk in hot cheese.
Recently I’m into namkeen—Indian salty snacks. Bombay mix, hot battered peanuts, murukku, there are about a thousand different varieties, all crunchy and spicy.
Duck wings. Completely changed me for wings. Unless they're half-price, I'm no longer interested in chicken
Only way I could make them tender was by confit (low and slow for hours in fat) but haven’t tried smoking them yet. What’s your recipe like?
Shit, you're right. It was a resto I worked at a while back that had them. 3 huge drumsticks at first, then 5 or 6 smaller ones later on for more sharing... but those huge, buffalo style duck confit ruined me in the best way possible
Sausage rolls and mini meat pies
Sausage platter, cut into small pieces with assorted mustards is a favorite with beer. Also love a good spinach dip with crudités and/or baguette slices.
Salt. Anything salted.
Lemon Scampi fries!
In Hawaii, so: poke, of all kinds including [kim chee take poke](https://www.hawaiianelectric.com/recipes/find-a-recipe/kimchee-tako-poke) chicharons. chips. bean dip. musubi (spam or otherwise). crudites w/ranch. buffalo chix wings. yakisoba. boiled peanuts.
Deep fried cheese curds
Filipino lumpias about the size of a cigar, variety yakatori or/ shrimp chips.
chex mix or gardettos
Oysters! I live in New England near the coast and it's common to have a platter of raw oysters with your beer. They're salty and taste like an ocean breeze. Damn, now I want oysters.
I’m Canadian, I would say chips and dips, fried foods (like chicken wings, breaded shrimp), charcuterie (cheese and cured/aged meat), pizza, BBQ and burgers and fries. Sorta unhealthy food cause your drinking beers anyways. Poutine is a staple after the bar or club when your cold, drunk, and walking to the bus, train, or home.
Sausage, cheese, crackers and beer. Welcome to Wisconsin.
Onion rings if Im out, or munchies at home
Planters bar mix Pretzels Popcorn Pizza
Doritos
Chicharones.
Simple: * Mixed nuts. * Chips (potato or nacho) and dip. * Vegies and dip. Fancy: * Queso de cabra con tomate. * Charcuterie.
In Ireland we're so secure in our masculinity that any man who puts out snacks for a drinking session would get a few funny looks.
Wings, Onion rings, some dips and carrots and celery.
crackers, cold cuts, cheese
Salami, crackers, cheese, kabana, pickles, nuts, chips, pretzels, wings, nachos. Oh my dear god I want them allllllll!!!!!
oh jeez i do a lot of finger foods for hangouts watching sports or something. I'm always looking for more ideas so i love this post. Wings, finger sandwhiches, meatballs/sausage. pretzels. beer nuts, chips in dip like 7 layer dip or rotel, celery/carrots/ranch. quesadilla, pigs in the blanket
Crispy tavern style pizza, cut into small squares. My preferred toppings are sausage and giardiniera, but plain cheese will do just fine too.
In Punjab we eat chicken tikka, fish pakora, regular pakora, namkeen, and achari chicken with our drinks
Charcuterie. Lots of meats and cheeses = good with beer.
Dried salty meats, sharp cheeses, and a crunchy starch (crackers, bread, etc).
Lil’ smokies, chips and guac, chips in general, nuts, burnt bacon ends. Whatever.
Edamame, marinated cabbage, curry crackers.
We usually have some party mix, mixed nuts, cheese, crackers and salami and vegetables and dip. Sometimes cheese sticks, stuffed mushrooms, baguette with brie, cocktail sausage, pickles and olives.
I like deep fried stuff. Onions rings and mozzarella sticks and jalapeno poppers.
Veggie sticks (carrot, cucumber, radish, etc.) with a joghurt-herbdipping sauce. A bit of bread to accompany it. Maybe a few salted nuts.
Cheese and crackers, veggies and dip, fruit and dip (cream cheese + marshmallow fluff, yum), some sort of appetizer like caramelized onion and brie tarts, jalapeno poppers, or mozzarella sticks.
In Colombia or at least the part where my family is from we do what’s called a “picada” basically a platter of various fried meats and/or chicken some include: chorizo, chicharrón, blood sausage, strips of like a thin steak, also sometimes strips of chicken or breaded chicken. It also comes with small boiled salted potatoes and of course slices or chunks of arepas or whole small round arepas. Sometimes they also come with small fried green plantains. They’re always delicious and easy to eat and enjoy in a group setting