Then I tried several techniques of dropping the batter into a pot of salted boiling water. First, I made two different batters the one from Balthazar uses more eggs than a more standard one I kept seeing, so I decided to make both and do a side-by-side comparison. Still, I made it as complicated as possible, but all so you won’t have to - that’s my excuse and I’m sticking to it. Hey, did you know that spaetzle is ridiculously easy to make? That it uses only three ingredients that I’m willing to bet you already have at home? And cooks in two minutes? What I’m saying is: you could have spaetzle for dinner tonight, and I think you should. Of course, I forgot all about this conversation for a while (see above: Grüner and Very Large Dark Beers) until last week, when I found 5 whole minutes to flip through The Balthazar Cookbook in peace and spied a recipe for spaetzle. But homemade spaetzle, I hadn’t even considered before. This never happens - not that I am clueless, as I am routinely clueless, especially in the realm of denim - but it’s rare that I haven’t a single inkling as to how a food is made. And then my friend turned to me, I guess presuming I’m a person who knows how to, like, make things and ask me how it was made. It manages to be both dumplings and noodles at once, and as good tangled with cheese and herbs and bacon and vegetables and as it is alongside a hearty braise. A couple months ago, we went out with friends to a new Austrian restaurant in our neighborhood and over too much Grüner and Very Large Dark Beers, got in an animated discussion about spaetzle, and how it was the perfect food.
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