Subject: Spaetzle
From: Unicorn (unicorn@indenial.com)
Date: Thu Aug 09 2001 - 20:57:41 EDT
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F O O D F U N N Y
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Here's a classic food funny from reader "Ethelu":
A man goes into an ice cream parlor and says, "I'd like two scoops of
chocolate ice cream, please."
The girl behind the counter says, "I'm very sorry, sir, but our
delivery truck broke down this morning. We're out of chocolate,"
"In that case," the man says, "I'll have two scoops of chocolate ice
cream."
"You don't understand, sir," the girl says. "We have no chocolate."
"Then just give me some chocolate," he says.
Getting angrier by the second, the girl says, "Sir, will you spell
VAN, as in vanilla?"
The man says, "V-A-N."
"Now spell STRAW, as in strawberry."
"OK. S-T-R-A-W."
"Now," the girl says, "spell STINK, as in chocolate."
The man hesitates. Then he says. "There is no stink in chocolate."
"THAT'S WHAT I'VE BEEN TRYING TO TELL YOU!" she screams.
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T O D A Y ' S R E C I P E
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Meaning "little sparrows" in German, these tiny dumplings are one of
my excuses for driving two hours to my favorite German restaurant.
Traditionally served as a side dish to meats, just like noodles or
potatoes, they can be tossed with butter, or topped with gravy, pan
juices, or toasted bread crumbs.
Spaetzle
3 cups (750 ml) all-purpose flour
4 eggs, lightly beaten
1 cup (250 ml) milk
1 tsp (5 ml) salt
A generous grating of fresh nutmeg (optional)
Combine all ingredients in a mixing bowl and stir until smooth.
Transfer a few tablespoons at a time to a colander with large holes
set over a large pot of boiling water and press the batter through the
holes. Stir gently to prevent the spaetzle from sticking together and
boil until tender, 6 to 8 minutes. Drain thoroughly. Serve
immediately, or reheat in a warm skillet immediately prior to serving.
Serves 4 to 6.
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