Indeed, Dave, I was woundering what you're talking about, and was deeply
impressed that the U.S. seems to have special tools to prepare Knodel (in
german with the famous Umlaut ö of course!)

For Spätzle I know there is such a tool!

But as I said before: Knoedel may fit better ...

Best regards, Andreas





Dave Darnell <[log in to unmask]>@RAVEN.UTC.EDU> on
07/11/2000 09:57:52 PM

Please respond to Dave Darnell <[log in to unmask]>

Sent by:  HP-3000 Systems Discussion <[log in to unmask]>


To:   [log in to unmask]
cc:
Subject:  Re: [HP3000-L] Das recipe


Spaetzel !

I must have sounded like a nut describing my hardware for making knoedel
(spelling wrong, probably) when I thought I was describing spaetzel.

What's a knoedel, anyway?

-dtd

> -----Original Message-----
> From: Newton, Ernie [mailto:[log in to unmask]]
> Sent: Tuesday, November 07, 2000 1:18 PM
> To: [log in to unmask]
> Subject: Re: Das recipe
>
>
> Rouladen has turned into our traditional Christmas dinner.
> We use rump
> roast, thinly sliced with the grain.  We also use burgundy
> along with beef
> stock in the gravy.
>
> My wife also makes a mean spaetzel to go along with the rouladen.
>
> Ernie
>
> -----Original Message-----
> From: Bruce Conrad [mailto:[log in to unmask]]
> Sent: Tuesday, November 07, 2000 11:53 AM
> To: [log in to unmask]
> Subject: [HP3000-L] Das recipe
>
>
> Achtung! Ich bin ein berliner. :0
> When cooking German recipes, I always add more beer than the
> recipe calls
> for.
> Although this is not technically a 'spice', it does make the
> dish taste very
> authentic.
> bhc, danke shoen ;)
> (although something is telling me to say "just add more memory to your
> system")
>
> Date:    Mon, 6 Nov 2000 08:13:56 -0700
> From:    Dave Darnell <[log in to unmask]>
> Subject: OT: Rinds Rouladen
>
> Can some of our German members help with this recipe?
>
> I have perfected my recipe for rinds rouladen, except for the
> spices to be
> added to the gravy.  I need suggestions on the most
> "traditional" spices for
> this purpose.  Also interested in regional variations.
>
> The recipe so far:
>
> thin strips of round steak, salted & peppered,
> spread with hot mustard (senff?)
> bacon strips
> very thin sliced onion
> very thin sliced dill pickles
>
> roll up, tie, and brown in butter.  Add beef stock and simmer.  Remove
> rouladen.  Add flour to butter & beef stock to make gravy.
>
> Some recopies say "add spices to gravy" but do not say which spices.
> Suggestions?
>
> Thanks.
>
> Dave "the experimental chef" Darnell
>