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Old 12-15-2014, 12:40 PM   #21
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Quote:
Originally Posted by medtran49 View Post
Actually, the batter (or I guess we should form a new term, bat-ough or datter) from my recipe looks like your picture. Sliding the box back and forth on the grates of the type Andy, GG and we have creates the pressure that your scraper does and forces the mixture thru. It's 2 different methods of obtaining the same results, although I'd say yours probably is easier to clean since it doesn't have to be taken apart and the batter cleaned out of the corners and tracks of ours.
Thanks for the explanation MT, as I was having a hard time understanding how it could possibly work well with a thicker "datter"..lol, I like that term.
Another advantage to mine is it somewhat protects you from all the steam of the boiling water. I gave a review of it on Amazon and said the design could be improved however by adding a handle or a nob to the device. Other than that, I love it. I use an oven glove when using it.
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Old 12-15-2014, 01:25 PM   #22
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My spaetzle maker disassembles easily. The bin just slides right off the base. Both parts go into the DW. I like Kayelle's also. I chose mine solely on the basis of price as I don't use it very much. I think I paid about $3.00-$4.00 for it at a kitchen outlet store.

They both get the job done.
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Old 12-15-2014, 01:47 PM   #23
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I agree Andy that mine was expensive for a tool to be used infrequently. I'm usually dead set against buying something costly to be used for just one purpose. I guess I could use it as a steamer for something.
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Old 12-15-2014, 02:07 PM   #24
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Originally Posted by Kayelle View Post
I agree Andy that mine was expensive for a tool to be used infrequently. I'm usually dead set against buying something costly to be used for just one purpose. I guess I could use it as a steamer for something.
I bought mine on a whim. Saw it in the store and remembered seeing it used on TV. I thought, "What the heck, it's only $3!" so I bought it. Then I went on a search for what to serve spaetzle with.

If this was a dish I made regularly, I'd get one like yours.
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Old 12-15-2014, 03:56 PM   #25
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Another advantage to mine is it somewhat protects you from all the steam of the boiling water. I gave a review of it on Amazon and said the design could be improved however by adding a handle or a nob to the device. Other than that, I love it. I use an oven glove when using it.
Ask and you shall receive when you're married to the best (and dearest) Sous Chef in the world. Now my Spaetzle marker is perfect.

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Old 12-15-2014, 04:03 PM   #26
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Awww! Such a sweetheart!
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Old 12-15-2014, 04:16 PM   #27
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That is ADORABLE! Ya got a keeper, Kay!
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Old 12-15-2014, 04:50 PM   #28
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ah, the Spaete-Ass is imho the best tool for the job.

had many many multiple hobs / etc - found two doohickies that actually work:
the Profi Spaetzle-Ass and the Cruisi-Pro ricer, using biggest hole plate.
the ricer is a PITA as it doesn't hold much volume and cleanup is not all that easy.

I'm a bit of a purist - so my spaetzle is ueber simple:

one cup / 236 ml / 235 g of luke warm/room temp water into which I break/stir
3 (USDA large) eggs
350 grams AP flour
fat pinch of salt

nutmeg is traditional, but DW doesn't care for it in spaetzle, so none added.

that's it, that's all - it's a hardier version.

the "format" itself has two main distinctions - angel hair thin size 'strands' - aka Schwarzwald / Black Forest style
or Bavarian - 'cheese doodle' style - which is what we prefer.
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Old 12-17-2014, 02:44 PM   #29
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Interesting...look what I found...The Spaetzle museum.

Spaetzle Museum - Spaetzle Recipes
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Old 12-17-2014, 07:09 PM   #30
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YEAH!
My ggma used the knife and board method, I remember that now...
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