REELLY REELLY OT Re: SC - Re:Jamaican Rub me the Wrong Way
Marilyn Traber
margali at 99main.com
Sat May 1 10:20:57 PDT 1999
Varju at aol.com wrote:
>
> Well, the spatzle my mother makes is out of a sticky dough of flour, salt and
> eggs. It is placed into a spatzle press and about an inch is squeezed out,
> then cut off into a pot of boiling water.
I gather you're describing a tool kinda like a potato ricer, but with
larger openings. Another one I've seen, which seems at least as common,
is a stainless-steel device which sits on top of the pot of water, with
a sort of hopper which you fill with the thick batter/dough, while
gravity and the odd push from a spoon form the spaetzel as they go
through holes in the bottom of the hopper. The hopper then slides
against a blade, cutting the spaetzeln off to the length you choose.
> Boil until the spatzle rises to
> the top of the pot. I have also seen it done with out the spatzle press,
> just having the dough on a cutting board where you are cutting short, thin
> pieces off and pushing them into the water.
That's a good way too, if slower. I think the non-uniform look you get
doing them by hand enhances the whole rustic-y spaetzel experience.
I confess some of the best, if really unorthodox, spaetzeln I've ever
had were made as part of a warm duck breast / red cabbage salad, and
they had a small amount of some kind of coarse-ground mustard mixed into
the batter.
Adamantius
- --
Phil & Susan Troy
troy at asan.com
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