Comments on: Real German Cuisine: Käsespätzle (Spaetzle with Cheese)

By: Christina Geyer

Christina Geyer — Tue, 20 Sep 2011 14:07:59 +0000

Just looked online, and it was Steigenberger Hotel Restaurant Zeppelin Stüble. Excellent food.

By: Kimberly

Kimberly — Tue, 20 Sep 2011 12:22:10 +0000

Could the hotel near the train tracks be the Fontana?

By: Christina Geyer

Christina Geyer — Thu, 03 Sep 2009 19:54:48 +0000

@jen: I’m translating the book “Die echte Deutsche Küche,” (The Real German Cuisine) one recipe at a time. And like Scott said, using a digital scale is the way to go. You can order them off Amazon in the US, or find them in cooking supply stores. I’m a total convert. Much more accurate and easy than using measuring cups. I convert the grams to ounces, for US scales, but if you want cups, the link Scott provides is a good place to look.

@scott: Thanks for the great link!

By: Scott Hanson

Scott Hanson — Thu, 03 Sep 2009 19:47:25 +0000

@Jen Using Google I found a nice conversion table for grams-to-cups for many ingredients at http://www.jsward.com/cooking/conversion.shtml But it’s still easier to use a digital scale, Tchibo here has them every so often for 20€ or so.
.-= Scott Hanson´s last blog ..American Breakfast 1994 =-.

By: Jen

Jen — Thu, 03 Sep 2009 19:38:50 +0000

Sounds great! We usually make without the onions (per Oma’s instructions) but will try those next time. They look good. With a stand mixer and a Spaetzle maker, these aren’t tough to make, but the cleanup can be a pain. You can use a Spaetzle press (comes out long and thin) or the one that’s like a funnel that scrapes on a metal grater-thing (comes out short and fat). Good luck!

By the way, what recipe book are you using for these? Being in America, I don’t know much about converting grams to cups.

By: Scott Hanson

Scott Hanson — Mon, 09 Mar 2009 21:16:08 +0000

We cheated and made the recipe this evening, a week late! Since Christopher and I were alone, I made only a half recipe. Having been warned about the dry dough, we followed the Spätzle recipe from our Dr. Oetker cookbook which called for less flour (200 g flour, 2 eggs, 5 TS water). Even with the mixer, I wasn't able to get the dough to bubble, just a few blisters. I tried scraping the dough from a board with a knife, but didn't get the hang of it and resorted to using a collender, but it was still hard work. But the end result tasted very good. The dough is quick and easy to make, so maybe homemade Spätzle is worth putting into our regular rotation. But then with a real Spätzle press, please. Scott Hansons last blog post..Spring Break

By: silvia

silvia — Wed, 04 Mar 2009 17:29:52 +0000

Christina, I am getting ahead of myself!
The Spaetzle looked so good that I forget the fact that you made them the first time! LOL

By: Christina G

Christina G — Tue, 03 Mar 2009 07:47:13 +0000

@emily: Your post had me cracking up!

@ute: Love the anecdotes and tips in your post!

@lunaticg: Thanks for stopping by, see ya round!

By: lunaticg

lunaticg — Tue, 03 Mar 2009 07:40:23 +0000

Hi! Thanks for the thorough explanation on how to make German Cuisine: Käsespätzle. I learn something new today. See you around. lunaticgs last blog post..Mongolia; World Oldest Country

By: Ute Olsson

Ute Olsson — Tue, 03 Mar 2009 06:55:14 +0000

I made the spaetzle today with the cheese and onions, and they were a big hit (see my post at borealkitchen.blogspot.com. The recipe made enough for a second meal! A warning: I nearly burned myself when my Spaetzle-Reibe mal-functioned: the sliding unit came off its base! Ute Olssons last blog post..Homemade German Spaetzle