SC - Seeking wheat illumination - OOP

[Philip & Susan Troy]

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
============================================================================

To be removed from the SCA-Cooks mailing list, please send a message to
Majordomo at Ansteorra.ORG with the message body of "unsubscribe SCA-Cooks".

============================================================================