Michael Kuettner said...

>
> "Andy" schrieb :
>> Michael Kuettner said...
>>
>>>
>>> "Andy" schrieb :
>>>> Michael Kuettner said...
>>>>
>>>>>
>>>>> "Andy" schrieb :
>>>>> <snip>
>>>>>> Bought the 75th anniversary Joy of Cooking last year. Who would've
>>>> thought
>>>>>> to add baking powder to spaetzle!!! :9
>>>>>>
>>>>> Someone with a really sick mind and no tastebuds ?
>>>>>
>>>>
>>>> They puff up great!!! Better than without!!!
>>>>
>>> Except that maybe they shouldn't "puff up" ?
>>> Have you ever wandered why "baking powder" is not called
>>> "boiling powder" ? ;-)
>>>
>>> Cheers,
>>>
>>> Michael Kuettner
>>
>>
>> Michael,
>>
>> Typical spaetzle looks pretty miserable, even after finished in butter
and
>> nutmeg.
>>
> Because they are not the star of the show. They are meant to enhance
> the flavour of the main dish, since they are a side dish.
> Btw, if you want nutmeg in your Spaetzle, add it to the dough, not when
> frying them.
>
>> Dare I mention adding turmeric to the batter for a golden touch???
>>
> The golden touch comes from frying in butter.
> To recap : Spaetzle are meant to enhance the flavour of the sauce for
> the main dish, not being the star of the evening.
> Of course there are dishes like Kasspatz'n (cheese spaetzle), but
otherwise
> they are a humble side-show.
>
> Cheers,
>
> Michael Kuettner


Alright Michael,

You don't have to teach me how to cook.

Andy