Text 10250, 111 rader
Skriven 2014-02-25 04:44:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: 24-hr Watches 241
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 DD> When I was in Unc's Yacht Club - over 50 years ago we used two sorts
 DD> of  24 hour analog clocks - one, with the 13 thru 24 hour numbers
 DD> inside the  larger 1 thru 12 marking looked a lot like this one:

Which assumes that the user either has access to the outside
or some idea about whether it's AM or PM - I suppose reasonable
under normal circumstances, but for some of us it's a problem
sometimes. Plus it's 6 now, and frankly looking outside I can't
tell whether it's the one or the other.

 DD> The other - a true 24 hour movement clock looked like this:

My kind of movement.

All in all, though, this is a place where digital equipment
is most advantageous.

Apfelspoetzli (also spaetzle)
cat: fxcuisine, Swiss, dessert
yield: 1 batch

300 gr flour
1 pn salt
2 Tb sugar
1 pn cinammon
3 eggs
1 apple
1 glass apple juice
Breadcrumbs
50 gr butter
More sugar and cinammon

Sift the flour and make a well. Add the eggs.
Mix in the apple juice, sugar, salt and cinammon.
Break the yolks and mix the liquid.

Combine everything with a wooden spoon. You can
also do this in a mixer.

Add enough flour or enough liquid to obtain a
smooth dough liquid enough to go through pea-sized
holes. You can always add a little liquid later if
too hard.

We will now mix an apple with the spaetzli dough.

Peel the apple and grate it finely - be quick and
don't let it turn brown. As soon as you have
finished grating the apple, add it to the spaetzli
and mix it in.

Plan your workspace with a pot of salted boiling
water in the center, a dish inside another filled
with hot water to keep the spatzle hot and the
spaetzli dough on the side. Add a plate to put
your tools down, a strainer and kitchen gloves.

When the water is boiling, take a ladleful of dough
and drop it on the spaetzli scraper.

Use a plastic scraper to force it through the holes.

Continue until all the dough has gone through.

Boil until the spaetzli are hard. Make several
batches and remove cooked spaetzli to the hot bowl
on the side. Add some butter and move them a little
to prevent sticking. Remove with a sieve.

This dish is flavored with breadcrumbs. If you don't
have any breadcrumbs on hand or just don't like
industrial breadcrumbs, do as follows. Place thin
bread slices in an oven heated to 60-80C and let
them dry for 30 min or as long as it takes for
them to be totally dry and crumbly. Place the dried
bread slices in a mixer. Close and mix vigorously
until you reach the consistency you want.

Melt the butter in a large pan with a thick bottom.
Use a large spoon to delicately place the boiled
spaetzli into the frying pan and butter. Move the
spaetzli around so that they are evenly coated with
butter and gradually add the rest.

Swiss and German cooks rarely saute spaetzli but
Alsatian chefs do. The sauteing browns them and
adds some crispiness and taste. I warmly recommend
this although in Thurgau I don't think anybody does
it. Move constantly to prevent any sticking.

When your spaetzli start turning nicely brown on
the ridges, add the breadcrumbs and mix thoroughly.

Sprinkle with granulated sugar and cinnamon, toss,
and call your guests to the table.

Serve warm with vanilla ice cream for instance.
Really delicious!

Since I published this article many people have
asked me about my spaetzle scraper. I went back to
the shop but they no longer stock it, and there is
no marks of any kind on the utensil. Finally I
found the exact same spaetzle scraper on
Amazon.com for only $18!

fxcuisine.com

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