Text 22380, 66 rader
Skriven 2012-03-13 20:08:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av RUTH HANSCHKA
Ärende: sic transit 378
=======================
 -> The point I was making, though, was that this guy seems to have
 -> aged prematurely, and I hate to speculate on why.
 RH> Alcohol and loose women?

Nothing so benign, I fear.

 RH> That's a pity.  Why bother with a commercial release for something
 RH> that sounds so bad?

He said he had to try to make up $12000 in production costs.

Badenian Spaetzle, Lattermann Style
Categories: Thai, German, starch
servings: 4

8 Tb all purpose flour
2 raw eggs
1/2 ts salt (small grains)
80 ml milk
2 Tb water
4 l water
3 ts salt (big or small grains)
cooking oil

Put the flour into a bowl and form a small sink in the
center of the flour. Punch the two fresh eggs into
the center of the flour, add 80 ml milk and 1/2 ts salt.
Now the flour with the eggs, milk and salt while adding
some water (if required), until the mixture becomes sticky,
yellow dough. In case the mixture is too liquid, carefully
add some flour. Mix well, until the dough shows an even
consistency. Cover the dough with a cloth and let it rest
20 min.

Now boil 4 l water in a pot, add 3 ts salt and 1 ts oil.
Once the water is boiling, uncover the Spaetzle dough
and transfer some of the dough to a flat wooden (or
plastic) plate. Hold the flat plate with the Spaetzle
dough on top of the boiling water and cut & move (scrape)
small slices (noodle size) into the boiling water.
Initially the freshly-cut Spaetzle will sink to the
bottom of the pot.

Once the Spaetzle stripes float (2-3 min), remove them
from the boiling water and transfer them (without water)
to a strainer. Continue cutting & moving Spaetzle from
the flat plate into the boiling water until the entire
dough is consumed.

Remove all floating Spaetzle from the boiling water and
transfer them to the strainer, and make sure that no
remaining Spaetzle stick to the bottom. Briefly flush the
Spaetzle, collected in the strainer, with fresh water.
Drain the Spaetzle thoroughly, and once all water has
drained out, transfer the Badenian Spaetzle to a bowl. The
Badenian Spaetzle are now ready for serving.

Badenian Spaetzle go well with any kind of meat dish and
any kind of heavy gravy. My personal favorite is simply
Badenian Spaetzle with Heavy Chicken Gravy.

Source: Ruprecht Lattermann

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