Cousin Ricky <ric### [at] yahoocom> wrote:
> My last trip to the Netherlands was almost 50 years ago, so I don't
> remember if I had any stroopwafels in the wild. Is this the sort of
> product that can survive mass production, packaging, and a trip across
> the Atlantic and still taste like I'm in a cafe in Amsterdam?
My experience here in New Zealand with stroopwafels is that the stroop
(molasses) has become soft underway, and then when you open a pack it is one big
lump of stroop and wafels. Which gives you an excuse to finish the whole thing
in one go!
Post a reply to this message