I guess they ^^^ didn't catch on
The Shady Maple Farms brand mentioned above (which is at the Amish Market too) contains margarine as well as butter.
And we've heard Midtown guy's opinion on palm oil -- my guess is that it's possible that Stroopwaffels didn't catch on, but it is also possible they were beloved, but it was just too expensive for someone to replicate the real Dutch butter.
Plus a cookie made with butter alone is not going to have a terribly long shelf life.
ali r.
It was most likely somethnig that was difficult to mass produce and keep fresh.
If teher was a demand for it, maybe more people would have gone for it. I can't imagine people NOT liking a caramel waffle cookie!
Maybe it is also the inate conservatisim of people in any culture. The fact that most people don't know what the hell a "Stroopwaffle" is and do not want to spend $5 to find out.
Maybe if they were named Caramel Crisps people would go for it more, but then we would have the corn syrup imitators out for the mass market.
I don't know. I guess hard-to-find and imported genuine is better than easy-to-find imitations.
thanks miomia, I will give them a try.
The ones I tried in Germany were mass produced and organic with real butter. Organic is called "bio" in Germany. They have stores all over the place that sell organic food at discount prices...something I don't think we have here, or at least I haven't seen it.
A package of 8 "bio" stroopwafels was 1.23 euro in Dusseldorf. Made with real butter, I'm told they have a shelf life of about 2 months.
Not sure if these qualify as "stroop waffles" but a new food truck has appeared on Broadway near Spring ...
wafels & dinges
Where to find the wafel & dinges truck?
WEEK 11/12 - 11/17
Monday: We are not going out...BUT, we're working hard to get the truck installed for really belgian hot chocolate. That's right.
Tuesday: Friday: We should be on Broadway between Spring and Prince.
Weekend: Eh...eh....not sure yet. Probably at least one day on the Upper West, near Broadway and 64th.
I like stroops as a lot of people.Always when I`m in Netherland I can`t stop eat this,because there is so popular that you can find it everywhere.If you going to visited somebody they always to regale you cup of coffee and stroop,at work if they have a break (pause) stroop and coffee it`s also dutiful so it`s part of tradition.Always when I back to country from a trip i have big list of orders from friends to bring a few packs of stroops but now it`s begining to be popular also in PolandBut price it`s a 100% higher.In Holland you have to pay for one pack in supermarket about 3 euro,and here 6 euro.
Ice Cream, Candy, Lollipops - all free today!
MidtownGuy-
Just got back from Amsterdam/Paris. Two packages of Stroopwaffles await you.
Check your PM to arrange a drop offpoint.
Brooklynrider has given me 2 packs of delicious stroops and you all can't imagine how good they are
Dutch Moon Cookies
Even better: go to www.DutchMoonCookies.com and order online or hop into a store where these cookies are sold - they are Dutch stroopwafels dipped chocolate! A must for every New Yorker!
^ Where are you based out of?
DMC, we could give it a try, but be warned, if your product does not meet their exacting standards, you will hear it!!!!!
Just my own opinion, if this guy DOES sell Stroop, and they are actually pretty good, I think this is probably an acceptable product/buisness plug here. I know we do not usually accept these things, but this does not seem as bad as some of the others..... YMMV.
Save Room for the Truck
IMPULSE PURCHASE The Treats Truck, on a recent visit to Fifth Avenue and 38th Street.
By JULIA MOSKIN
Published: July 9, 2008
IT must be the thrill of the chase.
How else to explain New Yorkers’ infatuation with sweetmobiles, food trucks that are zipping around the city, tantalizingly loaded with crème brûlée, cookies, ice cream and freshly baked waffles — but often maddeningly hard to find?
“There’s the serendipity factor,” said Kim Ima, a former actor who now plies the streets of New York in a retrofitted silver truck named Sugar, also known as the Treats Truck. To her customers, she said, coming upon her “seems like it’s always this thrilling surprise.”
Serendipity is as reliable a way as any other to find the trucks: some have regular hours and locations, while others seem to suffer from regular engine trouble, parking problems and general culinary malaise.
The Treats Truck was one of the first to set out, just over a year ago, followed by the Dessert Truck (restaurant-caliber desserts served in paper and foil cups, run by a former pastry chef at Le Cirque) and Wafels and Dinges, a Belgian waffle operation that occasionally produces a spectacularly good Liège-style waffle, baked to order, perfumed with vanilla, crunchy with caramelized sugar and covered with fudge sauce.
Last week, a buttery-yellow truck belonging to the grand-sounding Van Leeuwen Artisan Ice Cream Company (two 20-something brothers) began dispensing a dozen flavors of high-quality ice cream in SoHo.
A HAPPY LINE The Van Leeuwen ice cream truck in SoHo.
Lines formed immediately, despite aggressive bell-jingling by a uniformed Good Humor man on the opposite corner.
“We get this amazing strategic New York City location with no rent,” said Ben van Leeuwen. “It’s like a dream.”
However erratically, these trucks are raising the standard for street food, carving out a hand-crafted, sugar-coated niche once owned by Mister Softee, and providing bright spots of charm on New York’s hazy streets.
Thomas DeGeest, the former I.B.M. management consultant who owns Wafels and Dinges, wears a T-shirt that reads “Belgian Ministry of Cultural Affairs; Special Envoy for Waffles.” A sticker that asks “How’s My Baking?” adorns the back bumper of the Treats Truck.
The trucks themselves are snug and appealing: cute enough to make you forget that $7 is an awful lot for a waffle, and almost cute enough to blot out unfortunate details like dry brownies, rock-hard ice cream and supersweet rhubarb soup.
This summer, when even an ice cream pop at a Manhattan playground costs $4, a $5 crème brûlée from the Dessert Truck in the East Village is a bargain: it’s textbook and top-notch, with a crunchy lid of toasted sugar. Pavlova — meringue with whipped cream and berries — makes an ideal portable dessert. (All desserts are $5.)
One recent evening, Jin Sun Ja, who had just finished dinner at a ramen noodle shop, was waiting in a slow-moving line for the Dessert Truck’s milk chocolate mousse with caramel corn.
“It’s perfect around here, because I eat at Asian restaurants and falafel places that don’t even serve dessert,” she said.
Some of the more ambitious offerings from the Dessert Truck’s chef, Jerome Chang, are a little too weird (goat cheese cheesecake with rosemary caramel), too sweet (that rhubarb-lemongrass soup) or lukewarm when they should be chilled. But a fabulous chocolate bread pudding and chocolate cake with a bacon-scented crème anglaise are molten, to match the sidewalks.
The Treats Truck goes in the opposite direction: “Not Too Fancy, Always Delicious” is the motto. While “always” is a vast overstatement, the pecan butterscotch bars, chocolate chip cookies, jam-filled oatmeal cookies and peanut butter-chocolate sandwiches ($1 to $2.75) are great.
Goodies from the Treats Truck.
The menu reads like a 1962 high school bake sale run amok; flavors are pegged at about the same level, with a few exceptions like the “cran almond crispy,” a crunchy, chewy, possibly even healthful breakfast version of a Rice Krispies treat ($3).
Sophistication is the whole point of Van Leeuwen ice cream, which procures its pistachios from the slopes of Mount Etna, its red currants from the Hudson Valley, its vanilla beans whole from Papua New Guinea, and its marketing genius from Greenpoint, Brooklyn, the home of the van Leeuwen brothers, Ben and Peter.
“It’s been an education in global food systems,” said Ben, who spent a couple of years developing his all-natural, not-too sweet versions of classic flavors.
Mostly, the care pays off: chocolate is both smooth and suavely bittersweet; ginger is creamy but with spicy, chewy nubbins of candied ginger; mint chip striped and swirled, with just the right bite of peppermint (Oregon organic, of course). Prices start at $3.50.
The Van Leeuwen espresso sundae, topped with Michel Cluizel cocoa nibs, dark fudge sauce and whipped cream — maybe a few walnuts — is this summer’s must-have dessert ($5).
Although various technologies are used to keep fans abreast, regular hours and locations are still a fantasy. On the trucks’ Web sites and phone lines, expect to encounter messages like “The truck was K.I.A. last week, not sure when we will be back.” Or “We’re circling! When the parking gods allow, we will be in our usual location.”
Tempting Trucks
The trucks have ever-changing schedules and locations; check their Web sites or call.
DESSERT TRUCK
desserttruck.com; no phone.
TREATS TRUCK
treatstruck.com; (212) 691-5226
VAN LEEUWEN ARTISAN
Ice Cream
vanleeuwenicecream.com; (718) 701-1630
WAFELS AND DINGES
wafelsanddinges.com; (866) 429-7329
Copyright 2008 The New York Times Company
I know where to get them!
I found them in midtown at a little health food store on 34th between Park and Lex on the south side of the street.
That's a rather dubious type of food to sell in a health store
You can also get them from http://thedutchshop.com
They import straight from the Netherlands and ship anywhere in the US.
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