American Tries German Käsespätzle for the First Time!! (German Mac&Cheese?) 

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Wiener Schnitzel! 😁❤

Grüne Sauce Schnitzel ( Frankfurter Spezialität) :)

Spätzle are different than Gnocci...Gnocci are made out of potatoe dough...Spätzle are made out of flour..although making Spätzle variates..the Schwaben don´t use milk but water because Schwaben are known for being "stinted"😉 🤣 respectively in earlier centuries the Schwaben were poor and milk was too valuable for other products like butter for instance because there were not that much cows respectively not every household had one or even more of them because cows were expensive so they used water to make a "cheap version" which is now their trademark for "Original Swabian Spätzle" But I prefer those made with milk for 2 reasons..One: I prefer the taste..Two: the dough is made way quicker. But generally Spätzle are made out of flour, eggs, milk or water and salt ...Basically - when you use milk - very similar to a pancake-dough but the proportions are different meaning way more flour is used therefore the Spätzle-dough is by far not that liquid and a pancake dough is seasoned with sugar (and some add just a very little pinch of salt as well) instead of salt. I made that comparision because I make a pancake - dough and Spätzle- dough very often in one step where I first made a big portion of unseasoned liquid pancake- dough where I put half of it in an other vessel and make by just adding more flour a Spätzle- dough..the pancake part gets sugar and the Spätzle part gets salt an both got stirred up a bit..... So the basic for a maindish and a dessert are made in one step in just round about 5 minutes. The Spätzle got then boiled in already boiling water (either by using a Spätzle Presse or a Spätzle Reibe where the dough drops in drop-form in the boiling water ) which lasts a minute because they are ready when they start to swim in the boiling water. Now we are at round about 7-8 minutes. For KäseSpätzle I make the easy Vorarlberger Variation where I just put a layer very hot Spätzle on a warm plate followed by a layer grated cheese (= mixture of fine grated Vorarlberger Bergkäse and fine grated Graukäse) followed by hot Spätzle followed by cheese followed by Spätzle followed etc..the fine grated cheese start to melt immediatelty because of the hot Spätzle so no further cooking on the stove is needed then seasoned with a bit of pepper and maybe a bit of salt when needed then once stirred up and finished. Put some roasted onions on top and some fresh chopped chives and it is ready to eat..after round about 10-12 minutes of work when you work with a plan meaning the onions are already roasting on the stove and the cheese is already grated and hot water is on the stove as well while you start making the dough. Add 5 minutes for grating cheese and chopping onions. then we are at round about 15-18 minutes when you work quickly with a plan. But when you use water instead of milk = "Schwäbische Spätzle" you have to work more on the dough = way more stirring + a bit of resting (15minutes) - and stirring again before the dough is finished to be boiled. And if it is a 10 out of 10 soley depends on the used cheese..respectively what kind of cheese you can die for which is for me the Vorarlberger Bergkäse + Graukäse mixture. Others like for instance Tiroler Bergkäse which I don´t like at all and which would then be for me a 1 out of 10...but basically use the cheese you really like and it will be for you a 10 out of 10.

Jupp Frankfurter Schnitzel mit Grie Soß und n schönen Äppler dazu

So right, Ulrich! Best home-made! All of these. Another variation - not to be found in restaurants - for gnocchi or small dumplings is pumpkin purree instead of potatoes. Delicious!

Bubespitzle

and the trick is, my grandma told me that, to put a Schnappsglas "clean Schnaps" into the dough, like a "zwetschgenwasser" that is the secret trick! so the dough gets kinda this inbetween soggy and munchie. otherwise when you "rub" the käsespätzle they get stick to the board and you cant get them rly nice.

@Mike B. da hast du recht^^

Genau so und nicht anders :-)

ich hatte 3 Tage Magenschmerzen, nachdem ich MacnCheese gegessen habe 🥴

"Kässpatzn" und "Krautspatzn" sind immer noch die beiden besten Essen der Welt^^ Jedes nachgemachte Zeug kann einfach nicht mithalten, weil keine Spatzn/Spätzle sondern Nudeln verwendet werden

Peter von Höven miss Machen Ami mac n cheese from (scratch) nur alle zutaten aber viel kase mit Uber backen semblances brosel und vielleicht dazu schinken und erbsen mitten drin mahlzeit.

selten so einen blödsinn gehört! in den Staaten ist das orginal Mac and Cheeese "from scratch" also selbst frisch zubereitet. Eine Bechamel wird mit käse gekocht und mit den nudeln gemixt und dann mit mehr käse und oftmals semmelbröseln gratiniert. Wer sich schon mal wirklich mit den Staaten auseinander gesetzt hat weiß das auch. Warum immer alles schlecht machen damit das eigene Kulturerbe gut dasteht, das haben Käsespätzle nu wirklich nicht nötig ;)

YESSS the fried onions are so good!

Or yourself, if they showed you their secret recipe. ;)

Vinterthorn . No. They didnt.😞

We want to make Käsespätzle so we can eventually be the mother or father with the secret recipe! 😍

Deana and Phil . Yes please

😂

Sending some comfort Käsespätzle through the screen! Hope your day gets better! We are glad you enjoyed the video! 🤗💜

Deana and Phil thanks a lot for the respond! No, unfortunately it won't. But keep the channel going, i will most likely appear more often from now on. Greetings from Switzerland

yessssss to "a mountain of cheese" 😍

@@DeanaandPhil Try the oven pancake, you will love it. You can leave out the carrots and the tomatos, important is Hackfleisch and cheese. 😁www.maggi.de/rezepte/ofen-pfannkuchen/

Thank you for your encouraging comment!!! 🤗💜

Hey i am from Kaufbeuren😊😊 Which restaurant do you mean?😊😊

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kann ich als duisburger nur bestätigen....die haben es drauf ......

😍

However, they can also be a side dish with the cheese 😋😅

better than me.... some years ago my mom left me home alone for some days and I had noodles left from the day before so I fried them with scrambled eggs and had that at 7am xD

lol always hungry 😋

Try baked mac and cheese in a southern US state.

Im patial to Edammer, even though it is not really "typical". But pretty much every high quality cheese which goes well with onions works.

My mouth watered when I read your comment!

My mouth is watering over here too. 😍

MMMmmmmmmm. That sounds delicious!

yeah that stuff can get expensive very fast. as a student i had a roommate who once spent 80 € on mountain cheese for a big pot of Kässpätzle (was enough for 6 ppl). thats why you dont that quality in restaurants most of the time edit: maybe it was 40 € (80 DM)

Mediocre to edible is really easy. But really good ones take some work (you should make the dough yourself, don't buy readymade spätzle) and some skill. I'm from the North and can't buy good ones up here at a reasonable price. However, trying to improve my own spätzle skills would mean I would have to eat a lot of disappointing spätzle. So I only eat them when Southerners invite me for dinner, sometimes but not always I get really good ones.

@@ulrichrenner6256 yes, I always make the dough myself. But it doesn't take long to make. Usually the water takes longer to boil, than the dough to be done. I am from the very south😅

@@katiepalmer3639 Man muss den Teig aber schon ordentlich schlagen, das kann ein bisschen anstrengend sein. Aber es lohnt die Mühe. Und vor allem braucht man einen guten Käse. Den kriegt man inzwischen auch in den USA. Meine Frau (Amerikanerin) meinte auch erst, das sei halt "German Mac & Cheese" ... bis sie's probiert hat. Seitdem sind Käsespätzle "Food of the Gods". 😄

Don‘t wait for a special offer at Aldi. It‘s really easy to make Spätzle, no rocket sience 😉 And for sure, if you‘re doing them by yourself, you have to make a least double than planned because if they are fresh out of the pot they taste the best 😂

Flour, eggs, Salt, nutmeg, carbonated water OR beer - Thats all you Need for Spätzle! knead the dough until it forms bubbles - boil it and put a piece of butter under the Spätzle After boiling. Trust me...

Takes less time to make fresh than to cook the dried version Aldi also sometimes sell the press for making Spaetzle

Ja. Sieht man schon am Namen. Bekommt man aber auch oft in Bayern

jo is schwäbisch

@@S_Black auch in Bayern? Wo liegt denn Schwaben für dich ? :D

Bayrisch UND schwäbisch!

​@@ndee6832 Der Bezirk Schwaben in Bayern ist nur ein kleinerer Teil des größeren Schwaben, wenn du das meinst. Normalerweise meint man mit Schwaben eher eine nicht ganz genau definierte Gegend im Südwesten. Es wird manchmal auch mit Baden-Württemberg gleichgesetzt, aber Baden gehört nicht zu Schwaben. Ich meinte nur dass die auch im nicht-schwäbischen Teil Bayerns recht verbreitet sind

Swabia is not the same as BW

@@S_Black True, swabia is part of BW (besides Baden such as Karlsruhe, Mannheim, Freiburg) I am from Swabian part 🙂

It also extends into the west of Bavaria up the river Lech

The recipe is extremely simple. The main issue is getting the shape right, but there are plenty of tutorials that show how it can be done even without special equipment

😅 hehe