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Examples

  • The kitchen's also prepping a Dutch-heavy menu that's stocked with open-faced "smorrebrods" including a shaved turnip-topped chilled leg of lamb, and a pot of crisp fingerlings, bacon, apple, and "stroop syrup" called Hot Lightning, which is hotter than greased lightning, though likely as greasy.

    Thrillist: Vandaag: Northern European Eats Thrillist 2010

  • The kitchen's also prepping a Dutch-heavy menu that's stocked with open-faced "smorrebrods" including a shaved turnip-topped chilled leg of lamb, and a pot of crisp fingerlings, bacon, apple, and "stroop syrup" called Hot Lightning, which is hotter than greased lightning, though likely as greasy.

    Thrillist: Vandaag: Northern European Eats Thrillist 2010

  • The kitchen's also prepping a Dutch-heavy menu that's stocked with open-faced "smorrebrods" including a shaved turnip-topped chilled leg of lamb, and a pot of crisp fingerlings, bacon, apple, and "stroop syrup "called Hot Lightning, which is hotter than greased lightning, though likely as greasy.

    Thrillist: Vandaag: Northern European Eats Thrillist 2010

  • In NL, you can use keuken stroop, which has a slightly different but perhaps better! flavor.

    peanut butter crispy bars | smitten kitchen 2008

  • The stroop test presents words of colors in a color that sometimes matches the word and sometimes conflicts with it.

    Reading Day - Temperament & The Stroop Test Field Notes 2007

  • The stroop test presents words of colors in a color that sometimes matches the word and sometimes conflicts with it.

    Archive 2007-12-01 Field Notes 2007

  • They look great and, being a fan of stroop, I think the applestroop version sounds yummy too!

    Hay, Hay it's Donna Day Niki 2005

  • The emotional stroop now seems more and more discredited too.

    Implicit Prejudice, the IAT, and the Popular Press Chris 2005

  • I just posted a french toast post on my blog too a few days ago…with my favorite topping, Dutch stroop

    Classic French Toast | Baking Bites 2005

  • Repeating this process once more yields “third,”or final, or “blackstrap” molasses from the Dutch stroop for “syrup”.

    On Food and Cooking, The Science and Lore of the Kitchen Harold McGee 2004

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