Talk:Oliebol

Untitled
Needs proofreading by native English speaker- Current level is too Dutch Arnoutf 21:13, 14 October 2006 (UTC)

Smoutebollen
The Dutch version explicitly says they are *not* the same as "smoutebollen". So which is it? (Rhialto)


 * It's not exactly the same, but I think the differences are negligible. In the Netherlands they eat oliebollen, in Flanders smoutebollen. Luctor IV 15:33, 29 December 2006 (UTC)

Yes, the main difference is the fat in which they are boiled. Oliebollen are fried mainly in vegetable oil, while smoutebollen are fried in animal oils. (sheep fat) They look (and taste) nearly identical. Rex 16:30, 29 December 2006 (UTC)
 * Oliebollen
 * Smoutebollen

Requested move

 * The following discussion is an archived discussion of the . Please do not modify it. Subsequent comments should be made in a new section on the talk page. No further edits should be made to this section. 

move (already done by Anthony Appleyard). —Ilmari Karonen (talk) 23:29, 28 November 2007 (UTC)

I'm requesting this page to be moved for the reason that there is no real English name for these things (nor does the article attempt to explain that there is). Since no transliteration is required, we should just use the original name in this case. —msikma (user, talk) 19:41, 21 November 2007 (UTC)
 * It appears to have more than one native name, but this title would appear to cover all of the possible variations. Dekimasu よ! 12:20, 25 November 2007 (UTC)


 * Support move to Oliebol. My guess is that those readers who know that these things exist at all would know them by this Dutch name, so in terms of WP:NC that should be the article name. And in fact the article was formerly at this name, but was then moved twice, apparently without discussion on either occasion. This move nomination is the right way to decide on a name for the article. Andrewa (talk) 13:04, 27 November 2007 (UTC)
 * The above discussion is preserved as an archive of the . Please do not modify it. Subsequent comments should be made in a new section on this talk page. No further edits should be made to this section.

Croustillons
I have merged what little content this had and added a redirect. 121.45.214.120 (talk) 06:48, 2 January 2010 (UTC)

commonscat
I've moved the category on commons from oliebol to oliebollen, since the convention is to have the plural category name on commons. I don't see how I can change the infobox used in this article though :S --1Veertje (talk) 23:45, 19 November 2014 (UTC)

Ancient Greek origin?
There seems to be a belief that the origins of the recipoe lie in ancient Greece. I am not scientific enough in my research to find good evidence to support this, but if anyone can look into this, it might be worth adding to the article. (83.83.26.72 (talk) 23:03, 30 December 2015 (UTC))

Reference to Van Dale
The "Variations" section states that the word oliebol first appeared in the 1868 edition of the Van Dale (Dutch) dictionary. However the Van Dale article does not list an 1868 version, and in fact Van Dale's work was not published until 1874. --Craig (t|c) 04:44, 4 January 2018 (UTC)

Portzelky?
Is this the same as Portzelky? I think it is, maybe a reference can be made if so. — Preceding unsigned comment added by 2001:1C01:4002:8300:483C:659E:493C:A0C6 (talk) 23:37, 1 January 2020 (UTC)

Rise or not rise?
Under Description we read:

"A notable variety is the appelbeignet which contains only a slice of apple, but different from oliebollen, the dough should not rise for at least an hour."

Should NOT rise, or SHOULD rise?

Should not rise makes no sense--at least not that I can understand.

Cheers. El Conejo Blanco (talk) 18:05, 2 January 2021 (UTC)