Spaetzle Maker is so funny to me, because it is called that all over Germany and used for all kinds of receipts including Spätzle, buuut as someone living in Swabia (south-west Germany, the birth home of Spätzle) it is heresy to use it to make “real” Spätzle, because those need to be “handgeschabt” (scrapped by hand?)
Example:
Swabians say: “mir werdet groß mit Spätzle und Soß’” we grow up with spaetzle and gravy
I guess Americans rice more potatoes than make Spätzle haha. And yeah, I never thought about it, because when I or a German friend had made it, we do it by hand too.
But now I want fancy ice cream…
Me too. 
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I was going to type up a message yesterday about the fact that what I learned as a chef was that Spätzle has to be scraped across the surface, otherwise you don’t get the characteristic tear drop shape. So a conventional ricer would never function as a suitable spätzle maker.
They sell even premade “Spätzle” in bags all over the world (writing this makes me shudder), dried, like Spaghetti or alike and compared to these the ones from the Spätzle maker are acceptable. So it can get worse. But yes, the scraped ones have a very special texture and shape that allows the sauce to stick and feels just good inside the mouth. Once you know you don’t want to go back.
I can’t imagine what it looks like for a restaurant to have to make them fresh all the time, especially for many customers. The poor cooks. I am already exhausted making them for 4 people and for Käsespätzle (cheese spaetzle, soooo good) they are the main ingredient, so a lot of them need to be made.
But then professional cooking in a busy kitchen looks like magic combined with torture to me and most of them get not paid enough for that tough job.
Most of them burn out. I left before I did, thankfully.
my wife was helping me with my sourdough (i got vasectomated and couldn’t finish the prep) but forgot to refrigerate the night before so it overproofed. that’s okay because i turned it into focaccia!
look at this breakfast. you’d pay $17.99 USD for this breakfast in the Chicago burbs.
These look just like cartoon eggs [yellow middle]; I was only able to get them to look like that one time
Whoa way to bury the lede there
But looks delicious! 
You made that??? Absolutely incredible. And what a fun theme. I love bookish content and I love food, so this is perfect.
It’s alright for a retired pâtissière I guess.
I made this thai tea tres leches cake.
It was one of the more intensive desserts I’ve made. I even made two (minor) errors and was fairly concerned it would not come out right, but hey it was great! i stuffed the leftovers in the freezer so the cake doesn’t fall apart before i get to have some!
made Melissa Clark’s Cheddar, Arugula, and Prosciutto Souffle.
It’s a bit more like a crustless quiche that a traditional souffle, but deliciously savory nonetheless.
I had my parents by, and it is always a good excuse to have Chicago food. So this time we had the ultimate Chicago food- a Lou Malnati’s Portillo’s Chicago Style Hot Dog Deep Dish Pizza.
That crust is done up with poppy seeds which really sells the idea that you’re eating a hot dog in a different form. The taste is right and the tomatoes in the sauce does a good job mimicking the tomato you might get on a Chicago dog. The one big difference is the fresh mozzarella which ends up being a highlight.
I definitely wouldn’t order this everytime (I think this is like a two week special), and I missed the sausage that I would have gotten if I had my normal order. That being said, it was stupid and fun and I’m glad I tried it.
Where is mine?
This kinda deep dish pizza is incredibly specialist in the uk. I’m so keen to try one
Made an Orzo, Feta, and Dill dish with yellow squash
It’s an adapted Melissa Clark recipe. I ended up tossing some red pepper flake, lemon juice, and extra feta on top.
Carne Asada!
I feel safe making Italian food at this point, but I’m not always in the mood for Italian, and I seemingly do not have the metabolism of an Italian. So I’m now trying out Mexican for a bit. Carne Asada was pretty easy. Really you just gotta marinate the meat for two hours and your grill will do the rest pf the work.
