Comments for Planetary Expedition

Comment on How to make Balkenbrij by Frank

Frank — Mon, 23 Mar 2026 07:32:56 +0000

In reply to Karen.

Hey Karen,

I’m afraid that it’s going to be challenge finding that outside of the EU, and I would suggest taking a look at your local supermarket spice aisle, and purchasing the spices on its own to combine.
That’s also what I do here in Germany.

Cheers,
Frank

Comment on How to make Balkenbrij by Karen

Karen — Sat, 21 Mar 2026 14:57:37 +0000

Do you know where can you get rommelkruid in Canada.

Comment on How to make Balkenbrij by Mike Morgan

Mike Morgan — Wed, 04 Feb 2026 19:59:45 +0000

Thanks for the recipe. My grandmother Miedema (nee Van Bruggen) made this and I always loved it, especially with dark Karo syrup!

Comment on How to make Balkenbrij by Frank

Frank — Wed, 19 Jun 2024 14:51:09 +0000

In reply to Ted Willemsen. In the south and east of the Netherlands they indeed make it with an addition of blood, the region where I come from, Gelderland, does it without. If you have a specific recipe please share it!

Comment on How to make Balkenbrij by Ted Willemsen

Ted Willemsen — Sat, 25 May 2024 23:28:18 +0000

I was born in Limburg and used pig blood for mixing It gives it a nicer color and flavor I make it here every year about 20-25 lb and freeze most of it

Comment on How to make Balkenbrij by Frank

Frank — Fri, 08 Dec 2023 09:29:48 +0000

In reply to Mary Hickman.

Hey Mary,

Thanks for sharing your history with Balkenbrij and the compliment. Means a lot to me and motivates me to publish more content!

I shared your comment with my family and especially my grandfather (opa); he enjoyed reading it. Food can form an emotional connection to your past, and typical and simple recipes like this are a favorite of mine to transport me back to where I came from.

Enjoy making the Balkenbrij in January, and please share a picture if you do! I would love to see how it turned out.

Cheers,

Frank

Comment on How to make Balkenbrij by Mary Hickman

Mary Hickman — Sat, 02 Dec 2023 18:28:15 +0000

Hi there!

Wanted to thank you so much for this recipe and information on the Balkenbrij & Rommelkruid. I was born in Holland in 1952 and emigrated with my parents at the age of 6 months in 1953 via the SS Waterman. Making Balkenbrij in the late fall or winter was a staple for our family as we generally had a pig and slaughtered it at that time. When we were kids, we used to think making Balkenbrij was gross, but we didn’t mind enjoying the end result, all crispy after being fried in home-made lard. I made balkenbrij with my Dad, my Canadian husband and our son a number of years back and enjoyed the experience. Pigs heads are much more difficult to get these day, as a result of BSE, so your use of alternate meats to replace the head is particularly useful. I have just sent a message to our son and are planning to make some Balkenbrij with him and our grand children in January of 2024. Thank-you for your information – this has played a crucial part in being able to continue this tradition in our family. I can feel my Dad’s presence in your post – he died in 2010. Again, keep up your good work in posting this important information.