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Spaetzle? Better recipe than Sur Le Table, please!

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807 posts
Joined: Dec 9, 2005


Posted to Thread #30503 at 3:57 pm on Sep 18, 2018

I took a discounted class this past weekend for Spaetzle, Red Cabbage, and Pork Schnitzel. I liked the cabbage well enough, a bit sweet rather than tart but I can adjust that. Pork Schnitzel needed a bit more flavor and black pepper but that is easy. The spaetzle was dropped into boiling water, and finished with brown butter with parsley but SOOOO BLAND --- a waste of space on the plate. I noticed that some here drop the dough into broth. Is that enough for flavor?

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