Who likes Spätzle, a kind of German noodles or dumplings?

*bringing together the topics of ghosts and Spätzle*

During my time in Scotland I once saw something or some thing there that might well have been a ghost.
And during my time in Scotland I once had a visit from my sister who cooked a Spätzle meal for me and my Scottish friends.
And the Scots liked that a lot!

 

When you consider what Scots eat, that's no surprise!

 

What does “cheersing” mean?

 

Cheers! Two peeps "cheersing" each other or the plural?

 

Does it say so in the video?
I did not hear it.

Anyway, for "cheers" we say this in German: "Zum Wohl!"
or: "Prost" - which is short for the Latin: "Prosit!"

 

Spätzle rocks. Great with Jeager anything.

 

Ein Prosit der Gemütlichkeit!

 

2:35 on the beer video.

 

Being of German descent, and my Mom attempted to cook many (more than just German) ethnic type meals, we had spatzle many times. A typical meal would be spatzle with butter, brats with sour kraut, peas. She even tried the German Chocolate cake one time (we survived it).

I tried to find it locally, but no joy on that.

 

Now that's a castle.
What a beauty...



https://www.daringgourmet.com/homemade-german-spaetzle/

 

Christmas time is the time to enjoy Spätzle again!

 

Oh what I'd give for a good Schweinehaxen!

 

I'd like a Hirsch-Gulasch with Spätzle and Cranberry Sauce (Preiselbeeren) right now!

 

Yes, but even more I liked the little chopped up Apple pancakes that my Bavarian great-grandmother used to make. She called it simply, transliterated: 'S(ch)peck'.

Second favourite dish is 'Weisswurst mit Sauerkraut und Senf!'

Third: my grandmother's Lebkuchen.

I could go on but that'll do!

 

I know them as "Apfel-Küchle" = little apple pan-cakes

 

I found in our local super market, Blackforest Bratwurst. After looking it over, it was Weisswurscht.
Tried one package and it was really good. Went back and bought all they had.
Spaetzle are great with a Stroganoff. I order mine on-line, expensive but lecker.

 

I'd settle for ein Viertal Pfunder mit Kase, Pommes Frits gross und ein Piels bitte!

 

One of my favored is Gehacktes, Zwiebeln auf nem frischen Broetchen, auf die Hand.
Met, with onions on a fresh German Kaiser Roll. Absolutly wonderful barbaric and most Americans would die before eating it, because it is raw, hamburger type meat, half/half pork and beef. seasoned with salt and pepper.

I make that twice a week at home and have a Bier with it.

Some of the German foods are actually born out of the need not to waste anything of a butchered animal. The best cold cuts are made out of waste products, like Fleischwurst, or Blutwurst, or Schmalz. In the US it goes into dog and cat food

 

I tried to find a raw Schweinehaxe in the US so I could do one in my in the ground oven. That is a cut that you cannot get in the US, for some odd reason. Maybe local, like Pennsylvania.

 

I could never bring myself to taste Blutwurst, but I love raw beef... from a GOOD hunk of hamburger that is. The best beef comes from America here we have endless grazing land. But German pork is uniquely wonderful.

 

I live in the US, and for whatever reason much of traditional German cuisine got us Southwest twist to it. If you didn't know there is a lot of descendants of German immigrants here in Texas there was a huge migration in the late 19th century. Princess Fredericksburg puts on Oktoberfest I doubt it's like what you see in Germany but there's a lot of people with German heritage that are really quite proud of it.

But for whatever reason you don't see a lot of traditional German cuisine. But I do live in Houston a place where just about anyone can make it with a restaurant as long as they make decent food and in Houston there's several very traditional German restaurants actually operated by German immigrants and that's the first place in frankly the only place I've ever had spaztel. And it dawned on me that this is actually something we do eat here in Texas it's just we call it something else. Obviously dumplings or in southern Texas dumplins. Typically serve with stew or chicken soup.

And yes I do like it as part of a dish. I don't think I would ever just eat it by itself.

 

US beef is rather horrible. Try to cook a good Gulash with it. It is so full of water, that you cannot brown it. US beef does not get aged properly, because it has to be fresh. The moment it gets a touch dark, it leaves the counter.
Everybody says the US beef is the best ( in the US ) but it is actually horrible.
Last time I was in Germany, me and my brother went to a butcher store, rather large one, there was beef and meat from all over the world, but no US beef. I asked, the butcher told me it does not sell, because it is low quality, to much water to much fat, feed lot meat, which is 90% of what we get in the US..
I am a farmer and worked as a Cowboy for many years, I know a little about that.
Here a marvel, beef prices in the US are higher than in Germany.......................................

 

Isn't it German wineries that were adding ethylene can I call to their wine to make it more palatable.

 

The trope is that America does several things badly:

Beer
Cheese
Chocolate
Coffee

Hadn't heard about the beef, but if they're not ageing it that does tend to suggest it's at least 'basic'.

 

We definitely have different ideas about beef. I like rare beef from steaks to burgers. Anytime you cook beef past rare, it all tastes the same. Goulash cooks it into oblivion. When I BBQ, the folks that ask for their meat rare get a gorgeous, thick ribeye... crusted on the outside and very cool (raw?) on the inside. Folks that ask for well done get a chuck steak. When well done, all meat tastes like shoe leather.

I spent years in Germany in the Army. Germany has little land for cattle. Its difficult to stand anywhere in Germany and not see a church steeple. Grazing land is difficult to find. It takes about an acre of land per cow for proper grazing. We have LOTS of that in America. The US Army constantly searched for sources of beef in Europe that would meet American culinary stabndards. Irish beef came close... but not quite. In the USA our beef is carefully fed and raised. In Europe... when Ole Bessy stops giving milk, they have beef. That's why European cuisine has so many gravies and sauces and in America... you rarely see gravy on a T-Bone or Ribeye. Its naturally wonderful.

Your experience with German cuisine is also different than mine. In the ten years I spent in Germany, US beef was simply too expensive for commercial etablishments. My German friends loved it when I invited them to the Officer's Club for dinner. They ordered a nice thick American ribeye or T-Bone ... EVERY TIME.

Just a minor anecdote on German cuisine that has nothing to do with meat. Germans seemed to love Iceburg Lettuce but it wasn't available on the German market. We were always being asked by our German friends to get them some at our commissary. Coffee and tea were rationed in the commissary since they were both outrageously expensive on the German economy. Germans were also always approaching us to buy them peanut butter... something else of high value.