"Michael \"Dog3\" Lonergan" > wrote in
:

> I'm planning on making Spaetzle this weekend. I'm really in the mood
> for it. I found this recipe on Recipezaar.com. I've called my fave
> store and they can get me Appenzeller cheese. I do not have a
> spaetzle maker. If this is good, I might invest in a spaetzle maker.
> It's a metric recipe. I have yet to convert it. I like it though. Any
> suggestions appreciated. I copied this directly from the website.
>
> Michael


<Recipe snipped for brevity>


Michael,

Since you'll be making them in batches, you could get even more
creative...

Add some ground basil to a batch?

Add some cayenne to a batch?

For "golden" spaetzle add some turmeric to a batch?

Etc., etc.


Andy

Jens Arne Maennig > wrote in
:

> Andy wrote:
>
>> For "golden" spaetzle add some turmeric to a batch?
>
> I'd prefer saffron. Green spinach spaetzle (like "capunet" from the
> Grisons) are pretty popular too ins some areas.
>
> Jens


Jens,

Who wouldn't prefer saffron!?!?!?

Andy

Jens Arne Maennig > wrote in news:1m1cllpw6rdaa
:

> Andy wrote:
>
>> Who wouldn't prefer saffron!?!?!?
>
> Let me guess: Any person who prefers McCormick yellow food color or
> dislikes the taste of saffron? :-)
>
> Jens


Jens,

Growing up, Mom's rice was always yellow and delicious! I have a
miniature air-tight "test-tube" of saffron. Has to be 20 years old. Maybe
200 strands in it.

Andy

Jens Arne Maennig > wrote in news:aptk58p2wzye
:

> Andy wrote:
>
>> Growing up, Mom's rice was always yellow and delicious! I have a
>> miniature air-tight "test-tube" of saffron. Has to be 20 years old.
>> Maybe 200 strands in it.
>
> Two weeks ago, when I was cooking a quick soufflé for my mother (times
> are a-changing) in her kitchen, I discoverd a medium sized jam jar full
> of saffron strans on a shelf above the stove. I didn't hasitate to use
> some for the soufflé.
>
> Mom commented on it like "Oh good that finally somebody is using it. I
> hardly find any occasion to use it."
>
> The fact that saffron is actually cultivated in the Swiss village of
> Mund (canton Valais, http://www.mund.ch/mundersafran/DerSafranvonMund/,
> sorry, German only) makes it morally permissible to waste it on local
> specialities like spaetzle :-)
>
> Jens


Jens,

Great story! Sorry I can't read from the URL you included. How old,
(guessing) is your jar of saffron?

Andy

In article >,
Jens Arne Maennig > wrote:

<snip>
>
> BTW: Around here (Munich, Bavaria, Germany), you can get a 25 g (0.9 oz)
> glass of saffron in a trustworthy store for around EUR 50 (USD 60), on
> ebay you can also get 100 g (3.5 oz) for EUR 65 (USD 77). The ebay
> stuff is Iranian, however, so it would probably be illegal to import it
> to the US of A :-)
>
> Jens

I've never used saffron, though because it is expensive I suppose, I've
always wanted to try it. I checked ebay after reading Jens post and saw
an ounce of "pure Spanish saffron" that is currently at $17. and change.
The hammer falls in 6 hours or so .... (12:52 PST). I checked the
vendors earlier sales and saw an ounce of saffron that went in late
December for $23.00 including shipping.

Is it worth that? I wonder how the Spanish compares to the Iranian?

Regards,
Dave W.

--
Living in the Ozarks
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Regardless of what doesn't happen, there's always someone who knew it wouldn't.
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