Feck it in the Oven Kitchens, Episode... Whatever We're Up to: Dynamic Duo

[smarriveurr]

Today's a bit unusual, here at Feck it in the Oven Kitchens. Never before have we attempted two recipes in one episode. That's right - today, we attempt to do two things at once. Both, I promise, go into the same dish. Otherwise I'd never have bothered. Now, not only were there be two acts of actual cookery tonight, but it's also a very

Comments

[smarriveurr]

It was delicious, but I have no idea what it would be like adapted. I suppose you're welcome to try, but it just wouldn't be the same.

[paperkingdoms]

I didn't know you didn't do beef. Do you mind satisfying my curiosity about why?

I can get elk here, but that's not helpful for you.

[akiko]

The only non-substitutable thing is the pound of beef. One can use veggie stock or plain water for beef broth. (Fake beef chunks are kinda nasty. Fake chicken can be quite tasty. Fake sausage is also edible, depending on brand.)

I cheat and use Maggi Spaetzle.

This sounds like it could make a nice crock-pot stew. Hmm.

[smarriveurr]

Well, I suppose one could leave out the cup of beef. I suppose. I mean, I never would. But you could. Might be worth a shot with different stock and a different fake meat.

I just haven't seen prepared spätzle anywhere, even now that I'm in Pennsylvania Dutch country, sorta. So I make my own. If I spot the Maggi, I might just lay aside a stockpile. ;)

Couldn't speak to the crockpot at all. There's a reason I call these Feck it in the Oven Kitchens - I know bupkiss about cooking. This series has a record of nearly every time I've tried something more complicated than scrambled eggs or "add boiling water."

[akiko]

You need something for protein. Ooh, mushrooms. They're full of protein and tasty. And have a disturbing meat-like texture.

I can find box spaetzle in the local major supermarket and at the Weird and Esoteric Food Store (I found Backoblaten for Lebkuchen there!). Not sure what the major stores are like up there, but German Deli has some online: http://www.germandeli.com/028000691806.html

I'm a fairly accomplished cook, because I like eating good food. And it's easier to eat healthy if I make my own than if I open a box. Cheaper, usually, too. (Also, I live in the south, where half the time the vegetables aren't vegetarian. Hello, fatback.) I admit, however, that most of my prowess is in desserts.

[ragnvaeig]

We have halupki and bottboi noodles, but spätzle might be filed somewhere else. Or we could try some of the out-of-the-way Amish stores, but the search might be just as much work as making it from scratch.

I think lentils might make a good substitution for beef. Different texture, but I like them better than most soy-based meat substitutes.

[anonymous]

Ooh, I know what I'm getting everyone for X-Mas! :) Elk! (Nothing says Merry WTX like a present that you killed yourself!)

~jaime

[smarriveurr]

Monkey. ;)

[lickingtoad]

Yeah, my colander holes are too small for proper spaetzle. (Even the spaetzle at our local ridiculously-good German restaraunt was ... enh.)

I'm only commenting because a) my last name is 'Schwab,' which is what intrigued me in today's post; and b) that sounds damn tasty. I might have to find already-spaetzed-for-you spaetzle in the grocery store.

[smarriveurr]

Yeah, I've really only got strainers, not colanders as such, and rice-grain sized spaetzle just doesn't seem likely.

As I progress in my culinary adventures (and, just recently, start baking), I begin to wonder if perhaps just rolling the dough onto wax paper and cutting off bits with a wet butter knife might work for the spaetzle. It'll be a while before I'm crazy enough to try again, though.

Frankly, last night, I made it with a cup and a half of rice instead, and it was a thick lovely stew that way. It was improved by the addition of a beer-and-brown-sugar marinade/sauce, too.