[Two knots]

For the meatloaf…
About 2 lbs of chopped beef 80/20
1/2 chopped raw onion
Fresh chopped parsley
1/2 teaspoon kosher salt
Cracked black pepper to taste
1/4 teaspoon nutmeg
1/4 teaspoon rubbed sage
1/4 teaspoon thyme.
1 large egg
1/2 cup Italian breadcrumbs.
Roast @350° for about 45 minutes.

For the gravy:
First I chop 1/2 onion and fry it on 1 Tablespoon
of butter and a dollop of olive oil until golden brown
and then put it on the bottom of the roasting pan.
After you place the onions on the bottom of the roasting pan
with a piece of carrot and some celery…add two cups of
beef broth and black pepper…(no salt…you can add salt
after you make the gravy and taste it for salt) add 2 teaspoons
of Worcestershire sauce, 2 tablespoon apple cedar vinegar
( or white vinegar) and one rounded tablespoon light brown sugar.
The brown sugar, apple cider vinegar and Worcestershire sauce
is a flavor enhancer, like grave master or kitchen bouquet, only better.

Place the gravy mix in the roasting pan and put the meatloaf on
top of a foiled wrapped rack with holes in it, so that the meat juices
can drip into the gravy…

Thicken the gravy with about 1/3 cup half and half mixed with
some cornstarch…first remove the veggies with a slotted spoon,
Ok to leave some onions in the gravy.

 

[PickyPrincess]

@Two knots, what's the side dish you served with it? Not the beans, the other dish.

 

[Wooleybooger]

Spaetzle?

 

[PickyPrincess]

Spaetzle?

I was hoping! I love spaetzle, but hardly anyone serves it.

 

[Wooleybooger]

I was hoping! I love spaetzle, but hardly anyone serves it.

I've got to give spaetzle a go someday. TK sent me her original spaetzle "maker" a long time ago but I've yet to make them.

 

[Two knots]

@Two knots, what's the side dish you served with it? Not the beans, the other dish.

Yes, spaetzle…it’s so good…can be made earlier and it heats up beautifully.

 

[Two knots]

Here’s the spaetzle maker …( you can get it on Amazon)
works great.
Here’s my recipe...you can add more flour for a firmer
dumpling if you choose.
2-1/2 cups flour
1-1/2 cup milk
2 eggs
1-1/4 tsp kosher salt
Couple pinches nutmeg.
As your cooking ( I did it in four batches) scoop it out with big scooper and
place it in a covered dish and add butter and fresh chopped parsley after each addition.
While cooking It rises to the top right away and only cook it for a couple of minutes

You can make it early for dinner and heat in micro
before serving.
I have plenty of leftover and it will heat up in micro
for the head knots lunch today with the leftover Goulash.

I Mix it with the hand beater/mixer...Just mix it until it’s all
blender - and that’s it...
Note: I like it more round dumpling like...I should have
put a little more flour in it to achieve a more rounder spaetzle

Once you make these your hooked it actually taste like homemade pasta without all the fuss.
BTW...I got this recipe in Germany from a German chef...

 

[KitchenWench]

I just looked up spaetzle maker on Amazon and discovered I can use my potato ricer, so no need to buy one. Mine's got the 3 different size discs that I always thought were for different size potato "rice grains"...lol

 

[Colbyt]

I never heard of it until this thread but do intend to make a small test batch, I think I am going to use the flat grater as it is one 8 tool substitutes that I found online.

 

[Two knots]

I just looked up spaetzle maker on Amazon and discovered I can use my potato ricer, so no need to buy one. Mine's got the 3 different size discs that I always thought were for different size potato "rice grains"...lol

Yes, you can use a potato rices, it will come out thinner as the holes on the potato ricer are smaller.

 

[Two knots]

This is how the spaetzel maker works…it sits on top of the pot, you fill the
compartment and slide it back and forth…the dumplings drop into the water
after the rise to the top - after just a minute or so remove them with a slotted
spoon...and make another batch… heat in microwave before serving.

 

[Shane R]

I used to buy it at the military Commissary. They carry a wide selection of imported products and the spaetzle was authentic German manufacture.

 

[KitchenWench]

Yes, you can use a potato rices, it will come out thinner as the holes on the potato ricer are smaller.

As I said, I thought it was a potato ricer, but with the 3 different opening sizes on the 3 different discs I suspect it's actually a spaetzle maker. I acquired it so long ago I don't even remember when or where I got it, just that it's been floating around in my kitchen for the last 4 moves...lol

 

[Two knots]

As I said, I thought it was a potato ricer, but with the 3 different opening sizes on the 3 different discs I suspect it's actually a spaetzle maker. I acquired it so long ago I don't even remember when or where I got it, just that it's been floating around in my kitchen for the last 4 moves...lol

Yes, it doubles as a spaetzle maker, however, like I said, the holes are smaller than an actual spaetzle maker…

 

[Colbyt]

This spaetzle is pretty tasty stuff. Made a baby batch (1 cup flour). Tried is fresh out of the water. For the meal I did a simple brown butter sauce and a hint of garlic added at the table.

For anyone wanting to try it with investing $ . This flat type of food grater, a spoon and silicone spatula will let you make some.

Use the end with the big holes and do small batches. It cooks quick.

 

[Roll_Bones]

As I said, I thought it was a potato ricer, but with the 3 different opening sizes on the 3 different discs I suspect it's actually a spaetzle maker. I acquired it so long ago I don't even remember when or where I got it, just that it's been floating around in my kitchen for the last 4 moves...lol

I have a potato ricer and it would not work for this task. The batter would leak out as soon as you poured some into it. You have to squeeze the ricer handles to push the material through. This would be very difficult for consistent spaetzle. And would be a total, wasteful and useless mess.
I would think a dedicated device is the way to go. And I'm certain they cannot be to expensive?
Like the one Knot has. When you pull the reservoir over the slots it drops. When you pull it back it seals it until you move it back over the slots.
My ricer could never do this.

Edit: I just looked at spaetzle makers. It seems they do not have a blank space. I guess the batter is thick enough to not drop down. The reservoir is over holes all the time no matter the position.
How does this thing work? Does it rely on gravity? What happens if you stop for an extended period of time? Does the batter continue to drip down?
You would think there would be a stop/flat section on the grater to stop any drip of batter.
Exactly how does this thing work?

 

[Colbyt]

Edit: I just looked at spaetzle makers. It seems they do not have a blank space. I guess the batter is thick enough to not drop down.
Exactly how does this thing work?

The batter I made was plenty thick. The recipe I made it from is a little bit different from the one TK posted. It did not drip through the holes in the grater. I had to force it through and I was raking toward the raised sharp (?) edge.

Here there is a video on this page: https://www.amazon.com/Premium-Stainless-Spaetzle-Comfort-Traditional/dp/B07KN4WJT1/ref=sr_1_1_sspa?crid=Y5KFB8EBDYKR&keywords=spaetzle+maker&qid=1677004038&sprefix=spaetzle,aps,272&sr=8-1-spons&psc=1&spLa=ZW5jcnlwdGVkUXVhbGlmaWVyPUExSEZVSUtNTDBKNUZNJmVuY3J5cHRlZElkPUEwMjM3NDU0MzBTUDJNSFVKSFUzUyZlbmNyeXB0ZWRBZElkPUEwMTgyNjYyMkE5RERPVVQ4NUJTNCZ3aWRnZXROYW1lPXNwX2F0ZiZhY3Rpb249Y2xpY2tSZWRpcmVjdCZkb05vdExvZ0NsaWNrPXRydWU=

edit: went back for a second look. There are also some round ones that come with a scraper block to push it through.

 

[Two knots]

This is the way to go…amazon has them read the reviews…if you want firmer dumplings use less flour. When you make them, make a lot cause they heat
up on the microwave beautifully. The 11.99 price looks good.

 

[Two knots]

You fill the holder…you slide the holder back and forth and the dumplings drop down..then youu
remove the spaetzle maker …and when they raise to the top after a minute or so you remove them with a slotted spoon to a casserole dish…with a few dots of butter and chopped parsley …then put the spaetzle maker back on the pot and repeat…it works very efficiently. Once you slide it back and forth it just takes a minute to drop all the dough into the water.

 

[KitchenWench]

Later this afternoon I'll take some pictures of the one I've got. I think it'll work for now and if the family goes wild for spaetzle I'll invest in a better one.


note to self...get new spider....