The Spaetzle actually looked pretty good. If you had put on a nice face and said "wow, these are delicious" no one would have known the difference. But it wouldn't have been as funny.
Well Sam, it ain't easy being German and even harder being Swabian. Master the almighty Käsespätzle and you will be knighted by the major of Stuttgart with a Kochlöffel - Yours truly (and falsely) - An American & German
I am German and I have that EXACT same "holding bowl" :D But we do use a metal "Spätzlepresse" as a really master of the art of Spätzle does. And apply water to that god damn burned area :D Your mom is savage.
My tip: put the speatzle in a pan and fry them in butter/magarine with pepper and a bit of chicken broth. Add a pinch of water, after vaporising, add the cheese, lot of schiss cheese (emmenthaler cheese) After putting the speatzle on a plate add sime roastes onions. Thats how speatzle goes here in germany guys!
+Gunjiro X Actually.... no ^^ This is the so called "Restaurant Version" of Kässpätzle. Typically you mix the Spätzle with at least 2 types of Cheese (e.g. Emmentaler and Bergkäse) an put them in a casserole. But you are damn right with the roasted onions. And if you want to try something remarkable add to the Spätzle some Limburger cheese, cutted in small cubes.
My Grandma makes the best Spätzle. Everytime when she visits her grandchildren she has to bring them some. I have learned in school how to make them. :)
XD.. aawww.. in the case you do this again.. some advice dont start big.. spätzlesteig is a really thick mass.. when you get clumps its quite a workout to get them out.. to dont get them start with the flour (just a few table spoons) and put in some of the water.. so that you cet a cream.. so then you have a mass now you start thicken it a bit with flour and reverse it with water and eggs till all is in.. salt at the start but at the end it should taste a bit!!! salty (some have a sieve for the flour.. and some youse the right wooden spoon thing with a starlike thing on the end.. or a machine) then there are 3 things you did a bit wrong. first.. the obvious floating thing so that you see the are ready to get othem out of the boiling water.. then let them drip out.. you dont want water at the bottem of the .. thing.(you dont want them to get soggy) secons.. add cheese and also a bit salt and pepper and layer that process.. when you have a oven(low heat).. let it sit there so the cheese can melt through (this way you dont have to use that much cheese to get all coverd.. still a lot cheese but not sooo much) and some of the water will go third.. there have to be.. a onion layer on top.. without them.. its only fancy noodles with cheese.. so you have to take butter, a bit! shugar and salt and onions (some use honey instead of shugar som only rely on the sweetnes the onion gets).. constant sized (you want them all eavanly brown and crusty cracky cross.. ) dont spare with the butter when the pan is really hot they should spread of its own (alt least when you make squares.. you dont have to do it that whay.. but 5mm squares are nice for me.. not to fast and not to uneaven.. and !!! you want dem dark brown so you have to put them out before.. oil is hot for a long time and onions start slow and get fast when you take them out when tey are perfect they will burn) then thow it all over the Spätzle and the Cheese.. dont care abought the butter(yeah some will overdo even this) and eat it right away.. most people like emmentaler cheese but.. i would put in some Backsteinkäse cubes as well.. not to much its a strong cheese.. stinky.. soft.. but i think of all the versions i had in my life this combination.. lots Emmentaler a bit Backsteinkäse.. but wrong choice and its not a good dish so al comes down to salt, pepper and the cheese and some cheeses get wierd when tey get hot.. some bite or get more salty or are to weak or to stong.. in that case take the wak and add a bit of the stong like i prefer im sory that i cant tell anything abought how much of what i use.. never think abought it.. but i think a bunch of people heve a recipe.. or taaste it.. even the cheese. take a sample and put it in the micro then on a bread or the other way around and you know that part and yes.. there are 3 fafourite meals in germany for me.. Kässchpatza-Käsespätzle, Dampfnudla-Dampfnudel (Fluffy balls in honey and milk steamed till d honey milk chrust on the bottom.. served with vanil sauce).. and the 2 best versions of panncackes of the world.. version 1 is with potato salad and a wienerchen/wienerle (its a sausage) and the other one is a layerd tort Pankacke, Bolognese sauce, cheese and on the top Bolognese sauce, and in butter roasted bread crums..
After watching this video, I tried to make Spätzle, and I thought it came out pretty well... until I had a clumsy moment and dropped it all on the floor.
These cooking videos are hilarious! Forget Julia Child, you're a teenage Galloping Gourmet. This guy was on TV afternoons back in the 70's (I think), and he drank wine the whole time he cooked. So as you can imagine the show got funnier as it went on! Audience loved it but the station got wise and canceled him.
Don't look so depressed, Sam! I really appreciate your effort to make Käsespätzle. I must admit that I have never cooked Spätzle myself, although I live in Swabia. That's probably due to having a mother, grandmother and sisters, who can make them. :) And always remember the German proverb: " Übung macht den Meister!"
Maybe doesn't fit the video, but I have to tell: I LOVE your channel and only discoverd it a few hours ago. I really like english as language, it is my favourite language! And I am from Ulm which is a real swabian city and I love our dialect. And that's why you are the perfect combination! It's awesome! The two languages/dialects I like most and here's one person just somehow combining it! And on top of that I like your videos and your humor! In case you haven't been to Ulm already, I would love to invite you. We have the Ulmer Münster which is considered to be the highest church tower in the world! And we have so much more nice things to see! :)
Aw Sam :,) I remembered this video and finally found it again. Idk why it was stuck in my mind. This series was amazing to me when i watched it when i was younger. My first taste of Germany, and now, I live here! I know you moved on from Germany long ago, I hope to bigger and better things! Thanks for the nostalgia.
If you wanna do that in the USA, try King Arthur flour, it comes closest to "Spätzlemehl". Also, the "Spätzle-Shaker" is probably the fastest way to do it: www.xn--sptzle-shaker-cfb.de/Sp%C3%A4tzle-Shaker-2/?PHPSESSID=ftjk3mmlhsflalkuh07m3rjnk4 Unfortunately, I don't think you can get it in the USA.
You Sir, are the FIRST ABSOLUTLY HONEST COOK in TV´s History I bet. IF a PROFESSIONAL NEVER DOES FOUL UPS, I´ll eat my shoes. Usually those scenes are getting cut out. Love your shows, this SPEZLE-GATE too.
Ha, ha, ha! I love this video :D! The best is the talk with your mother! That bring back memories. Everything was alright, only the Spätzle have to boil a little bit and if they´re swimming upside, you can take them. You can make more of them in the pot, I make as much as possible. You can also do a little bit milk in the paste, if you like. And I recommend to do them into a baking dish in the oven, that they stay warm. And think of the onions, because they are the best. You will become the hero of all schwäbisch girls, if you keep practicing. ;-)
That is one of the most hilarious things I've ever seen. If I didn't know better, I'd have thought it was my mother on the phone with you (particularly the part about reading the directions).
Oh Sam haha :) First thing to know about spätzle is that they basicly are swabian pasta so the water really needs to cook!! The "Spätzleteig" how we call it wasn't that bad i guess but what you did is not the way we do make our Kässpätzle (leave the "E" out, We don't say it ;) ) We cook our spätzle and just leave them. Than we take onions and dice of bacon and put it in a pan with butter until the bacon is crunchy and the onions are glassy. After that you put your spätzle into it and roast them a little. NOW you need your Swiss cheese but most restaurants and me too I prefer it if you use a mix of cheese and sour cream which makes it less heavy. You roast it until the cheese melted and now PUT PEPPER ON IT. Otherwise it will not taste the way you are used to it from restaurants ;) There are good ones in Stuttgart I know that I've been living here my whole life and you will not find a single one which does not use pepper ;) Try again it's not that hard I promise ;) I'm 17 years old now but my mom teached me when I was about 11 years old so i'm sure you can do this! By the way nice videos! always funny and the thing with old ladies babys and their hats is soo true haha i couldn't stop laughing :)
one word: Weizengrieß (followed by a shit ton of other words) srsly the spätzle are going to be 100 times better when you put that in. It makes the dough become extremely tough and then just follow this instruction: 1. Buy a good Spätzlespresse 2. Follow your recipe of choise but add weizengrieß half or 2/3 the amount of the flour you used 3. If the consistance of the dough is way too tough (and dont get me wrong it should be relatively tough) you can add some water or preferred milk in our case at home 4. Actually we at home are used to press the dough in when the water is boiling, then wait until the water is nearly about to overboil, add a small cup of cold water to it so it will not overboil, then if it is about to overboil again it is time to get the spätzle out and the next load in.
Cooking rookie mistake nr. 1: not tasting what you are making. By simply puttung the first Spätzle under cold water and taste testing them, you could have saved the rest of them - but this way the video was way more funny^^ And throwing them out? You could have used them to experiment... cooking them again, baking them, frying them, deep frying them - in the end it's only dough so I'm pretty sure there was a way to turn them into something worthwhile. Or at least something edible. However - Schwarzwälder Kirschtorte? Well this is going to be interesting, because it's the first dish where you can actually see how it looks. Kartoffelsalat and Spätzle are pretty much just scrambled stuff, but a cake... is something different. I'm pretty sure yours will be the most beautiful cake in the world!
The secret's in the dough, you have to stir really well until it get's those "bubbles", preferably with a wooden spoon with a hole in the middle. You would have needed a tiny bit more water, too, works best with carbonated water btw, gives it the right "fluffiness". The Spätzlemaker you got there is better suited for making "Knöpfle", they are shorter and typical for the Allgäu. Once you're all set press/scrape (best way!) them into the boiling water and don't get them out before you get this white foam on top ;) Top the whole thing off with slowly fried golden onion rings, that's the best part! Kässpätzle to the world =D
"How about no?" 7:57 I laughed so much! :D I'd love to help you cooking but I guess I'd make it all even worse haha. Everytime I'm cooking lunch my mum leaves the room or even the house because she hates to see me cooking and how clumsy I am. So, we're in the same boat. But try the Schwarzwälderkirsch Torte! Baking is so much easier tbh :)
Looking all good here so far BUT: more pro tips: You need to roast loads of fine cut onions first - like half a kilo to a kilo roast really long with constant stirring until golden brown - they are allowed to burn a little on the bottom of the pot or pan - dont worry, just reduce heat lightly and keep stirring after that add the spätzle (need to prepare them first of course) and the cheese - thats how you do it austrian or swiss style - way better that way - try it out and tell me what you think :)
Ok... first: put some fried onions in it. secondly: you have to put the käsepätzle in the oven to bake them. third: here is a awsomly easy way to make Spätzle: www.amazon.de/Sp%C3%A4tzle-Shaker-Portionen-Mixkugeln-rostfreiem-Edelstahl/dp/B004JO46WG/ref=sr_1_1?ie=UTF8&qid=1396439793&sr=8-1&keywords=sp%C3%A4tzleshaker
In Spätzle kommt doch kein Öl. Mensch :D Nur Mehl, Eier, etwas Salz und Wasser. Du musst noch viel lernen ;-) Und den Spätzlemaker von Tupper kannst du gleich wegwerfen. Entweder eine Spätzlepresse oder wie meine Oma die Spätzle ins kochende Wasser schaben.
So schlecht is der Spätzlemaker gar nicht. Kann man schon mit schaffen. Aber der Teig war dafür zu fest, muß flüssiger sein. Die traditionelle Spätzlepresse is da toleranter. Die presst was kommt.
You must put less salt in the dough. The water has to boil. When you put them out when they float , then rinse them in cold water, so that they will not stick together. Then heat them again in butter and put the cheese in then. My grandma said: few salt in the dough, a lot of salt in the water. And I got the impression that the dough was not mixed very well.
Awwww, Sam. That was too good, I had to watch it twice. That phonecall with your mom is great. Moms are just the best! And I love her idea to call it something like "100 days until I learn to cook". Actually I think you did great. There was just that 1 problem with that boiling water. But I guess you learned that by heart now and you not ever gonna forget that! ;) Hang in there! Keep trying. You rock! :] Oh and yes about all the suggestions to also put onions and put everything in the oven for a while.
SamWaltonMan Just wait and see, I might make another cooking video in the future as well! xD Btw, do you live in the South? Just asking because of the Spätzle :D
***** Yay.. My two favorite german-video making people are talking to each other.. The only two humans I've subscribed to on youtube.. Dominik? And Sam... The awesome dudes who live in Germany. I think I've watched more of Sam's videos (even though Get Germanized has more videos) for the sole purpose of 1) I can't speak German though I want to and might pull out the books and start teaching myself. And 2) A few Get Germanized videos get either boring or a twinge bit confusing. Especially with the heavy accent, no offense, but in the hopes that Dominik (or Sam) will see this comment, I just want to say Dominik, that most of your videos probably play/pass better more for the Germans than for those who are not German. You're videos are about "getting germanized" so maybe you could try relating more towards your non-german audience or have someone from America (I know you've had an English friend featured a few times.) featured in your show? I don't want to get onto you or anything, you do wonderfully, but your videos sometimes leave me and other Americans feeling left out because we can't completely understand everything you're saying and what not. You speak good english when thats the language you're talking in, but I've actually had to practically "translate" to my friends what you've been saying in a few videos because on some occasions, though not all, your accent gets really really heavy at times. I'm so used to all types of accents that someone could be from the middle east and speak the chopiest english known to english-speaking man kind, I'd still be able to understand them... I just want to really say is that you might want to work a little harder toward enunciation in your speach and more dubbing in your videos during german rants or using german words when possible and lengthening the annotations for a few seconds longer, I've found on numerous occasions that I've had to rewind and pause your videos because I've missed an annotation or something important being said....... As for Sam, you were originally from South Carolina, right? I think thats great! I myself live down in Florida and find it fairely easy to relate to you much more than with Dominik, though I learn a great amount from you both, and enjoy your videos a lot. Every time you say "Come to Germany and check it out for yourself." Or "Come to Germany and visit me." etc. I think to myself 'What if I learned German and really showed up at this dude's house?' Though I know you're not really serious about it, I find that funny. Your videos and some of your made-up words must be really amusing to most of the germans who've subscribed to you, but confusing to others. And being in Germany, it might get you more subscriptions if you spoke a bit of german in some of your videos, with annotations of course, more often. To give your non-german subscribers a better taste of your German speaking abilities and knowledge/mastery of the language. I personally would enjoy seeing a video of you just averagely communicating with a store cashier, or in german with your friends on a certain topic, or something of the sort. And good luck with any and all future cooking... to the both of you. Please don't get mad at me if one of you do see this extremely long comment. I mean it all for the best. Thank you if you guys do read this and acknowledge that my opinion has been heard for once, I love you both dearly when it comes to your amazing videos.
original spätzle are made of eggs, flour, water and salt. cook them in boiling water, put salt in. when this is finished, cut some onions in cubes, cook them in butter, put the spätzle in, and after that, the cheese.
It's really funny again to watch you cooking. But it's not your favorite hobby I guess. Failing is a part of a process called "learning". We say: "es ist noch kein Meister vom Himmel gefallen.." (is there a corresponding proverb in English?) Some tips for the beginner: 1. You took one pack of flour, that's one kilogram! That lasts for the whole Waltons family - that one from the TV series. When I make Spätzle only for me, and I like them much, I take one or two eggs. Then I add the flour gradually and also a little bit of water (about 1/8 Liter) till the dough get the right consistency. Don't forget a pinch of salt. Oil is optional. 2. That Tupperware thing is a good piece but I use a Spätzlepresse (please Google that) it's the easier way. You put the dough in a tube and press it with a piston through small holes into the boiling water. Right after the Spätzle swimming on top you can take them out. Take care because the water may foam over the edge of your cooking pot. If this happens put a sip of cold water in. 3. I hardly recommend to use onions, chopped to small dices or fine stripes and lightly fried. If you like, put diced bacon to the onions and fry it with them. 4. Mix all together, Spätzle, onions and cheese (about 50 to 100 grams for one person), and heat it up again in a coated pan till cheese melts. For me the better way is to make layers of the Spätzle and onion mix and cheese with the last layer of cheese in a casserole. Put that into the oven at about 200 degree Celsius for about 20 to 30 minutes till it's golden brown.
PS: I think you could have saved them by putting everything in an oven pan and baking it with some cheese for 15 - 20 minutes. Maybe add some onions. Yummy.
It's just too cute how you pronounce 'Spätzle' (like: sch-peetsle). You should try Spätzle with 'Linsensuppe' (lentil soup). Or maybe try to bake your own bread, 'Schwarzbrot' is really german and if it's still warm from the oven, you will LOVE it!
I pissed myself watching this video!!! Your cooking ones are awesome (LOL) And I really think Schwarzwälder Kirschtorte should be easier than Maultaschen. I made both and I tell you that you will go crazy rolling out the dough for the Maultaschen. Try the cake next. It will be disaster enough to make us laugh!!! This was a joke. No offense ;o)
AHAHAHAHAHA... We were wondering how much spaetzle you were going to make! Next time, try this recipe: (for each serving) 1 c flour, 1 egg, 1/3 c milk or water, dash of salt, dash of nutmeg. And yes, boil until they float! *giggles*
THe dough was too hard. If its more fluid than the spätzle will almost fall through that plastic-tupper-späzle-maker-thing and you don´t have to scrub that much with the little violet plastic-thing.. The stuff you made looks more like "Knöpfle"... I would also put a layer of cheese on top and put it in the oven a couple of minutes, because the spätzle will cool down if it takes to long and if you put it in the oven the cheese on the top will build a crust (which i personally like). You can also put roasted onions on top :)
Oh and also: You have to cook stuff like that in BOILING water! First they will sink to the bottome and if they are finished, they will float on top. Same goes for Gnocchies
There are other ways to make Spätzle other than your Spätzle-maker. There is the Spätzlespress which looks like an oversized garlic-crusher or you can scrape them from a cutting board with a knife. A few years ago I found something you might like: The Spätzle-Shaker www.spätzle-shaker.de/ When making Spätzle I usually do it like so: The water needs to boil violently. Press the Spätzle into the pot. Fish the Spätzle out once they float. Put them into a second pot of cold water. Leave them in there until the next portion is boiling. Take the cold(er) Spätzle out of the cold water and into a strainer or one of these Tupperware holders you have. Repeat. For Kässpätzle I make Spätzle and then layer them with cheese (+ bacon, onions, a sauce made of cream, sour cream, crème fraiche and spices) into an ovenproof dish and finish with a thick layer of cheese. Then I put that in the oven at ~180°C until the cheese layer at the top is golden brown (~30-45 min).
Spätzle dough must!!! Schwätzen (literally talking) which means there it must make blub like there little air bubbles that pop. (With must im mean like you life depends on it, we don't play when it comes to our spätzle) Also some people use milk instead of water for the dough. Also never use a Spätzle maker you can use a normal kitchen board and cut like little worms out of the dought into the boiling water. This is called spätzle schaben.
actually i was told by someone from swabia, i believe stuttgart but i'm nor quite sure, that you never ever put water in spätzle. its more like 2 eggs per 100g of flour. and you wanna have boiling water as you've figured out already Also you've got to beat the shit out of it. As far as schwarzwälder kirschtorte goes, my dad who used to be a professional chef, claimes he can put one together in about 5 minutes given the biscuit is already done. there really isn't much to it, apart from the dough.
No oil to the spätzle doe 😳😳😳 just mix flour and salt, then add the eggs, one bye one, and you don't "stir" a spätzle doe, you "beat" it with the cooking spoon against the bowl untill it it is smooth and gets little bubbles. Then the doe is right. You only add water, if the doe is too dry
Ich stimm dir zu, aber die Kochzeit war wohl der schwerwiegendste Fehler - sonst wäre es wahrscheinlihc zumindest essbar gewesen. Wollte außerdem nur kurz anmerken, dass "dough" Teig ist und "doe" ein Reh glaub ich :P
XD You and your mom are hilarious. And for a first try that was actually pretty good. And don't try the black forest cake unless you want to delight us with a truely epic Sam!fail. ;)
BTW, since seeing you make it I'm going to try making spatzle. Seriously. I am also looking for fountain pens so I too can learn to write fluidly. And Schoko Strolche, which does not appear to be available in America sadly. Only Ritter bars. Everywhere Ritter bars. Oh well.
![[TF2] The Russian Bear Trap](http://i.ytimg.com/vi/YFNSwz2_rOA/mqdefault.jpg)
I love how the beer in the background gradually disappears.
+Karl Karlos And that's in every cooking video of him! :-)
The Spaetzle actually looked pretty good. If you had put on a nice face and said "wow, these are delicious" no one would have known the difference. But it wouldn't have been as funny.
Lol!!
Well Sam, it ain't easy being German and even harder being Swabian. Master the almighty Käsespätzle and you will be knighted by the major of Stuttgart with a Kochlöffel - Yours truly (and falsely) - An American & German
LOL!
I am German and I have that EXACT same "holding bowl" :D But we do use a metal "Spätzlepresse" as a really master of the art of Spätzle does.
And apply water to that god damn burned area :D Your mom is savage.
My tip: put the speatzle in a pan and fry them in butter/magarine with pepper and a bit of chicken broth.
Add a pinch of water, after vaporising, add the cheese, lot of schiss cheese (emmenthaler cheese)
After putting the speatzle on a plate add sime roastes onions.
Thats how speatzle goes here in germany guys!
+Gunjiro X Actually.... no ^^ This is the so called "Restaurant Version" of Kässpätzle. Typically you mix the Spätzle with at least 2 types of Cheese (e.g. Emmentaler and Bergkäse) an put them in a casserole. But you are damn right with the roasted onions. And if you want to try something remarkable add to the Spätzle some Limburger cheese, cutted in small cubes.
The main thing is to just have a cool Mom.
My Grandma makes the best Spätzle. Everytime when she visits her grandchildren she has to bring them some.
I have learned in school how to make them. :)
XD.. aawww.. in the case you do this again.. some advice
dont start big.. spätzlesteig is a really thick mass.. when you get clumps its quite a workout to get them out.. to dont get them start with the flour (just a few table spoons) and put in some of the water.. so that you cet a cream.. so then you have a mass now you start thicken it a bit with flour and reverse it with water and eggs till all is in.. salt at the start but at the end it should taste a bit!!! salty (some have a sieve for the flour.. and some youse the right wooden spoon thing with a starlike thing on the end.. or a machine)
then there are 3 things you did a bit wrong.
first.. the obvious floating thing so that you see the are ready to get othem out of the boiling water.. then let them drip out.. you dont want water at the bottem of the .. thing.(you dont want them to get soggy)
secons.. add cheese and also a bit salt and pepper and layer that process.. when you have a oven(low heat).. let it sit there so the cheese can melt through (this way you dont have to use that much cheese to get all coverd.. still a lot cheese but not sooo much) and some of the water will go
third.. there have to be.. a onion layer on top.. without them.. its only fancy noodles with cheese.. so you have to take butter, a bit! shugar and salt and onions (some use honey instead of shugar som only rely on the sweetnes the onion gets).. constant sized (you want them all eavanly brown and crusty cracky cross.. )
dont spare with the butter when the pan is really hot they should spread of its own (alt least when you make squares.. you dont have to do it that whay.. but 5mm squares are nice for me.. not to fast and not to uneaven..
and !!! you want dem dark brown so you have to put them out before.. oil is hot for a long time and onions start slow and get fast when you take them out when tey are perfect they will burn)
then thow it all over the Spätzle and the Cheese.. dont care abought the butter(yeah some will overdo even this)
and eat it right away..
most people like emmentaler cheese but.. i would put in some Backsteinkäse cubes as well.. not to much its a strong cheese.. stinky.. soft.. but i think of all the versions i had in my life this combination.. lots Emmentaler a bit Backsteinkäse.. but wrong choice and its not a good dish so al comes down to salt, pepper and the cheese and some cheeses get wierd when tey get hot.. some bite or get more salty or are to weak or to stong.. in that case take the wak and add a bit of the stong like i prefer
im sory that i cant tell anything abought how much of what i use.. never think abought it.. but i think a bunch of people heve a recipe.. or taaste it.. even the cheese. take a sample and put it in the micro then on a bread or the other way around and you know that part
and yes.. there are 3 fafourite meals in germany for me.. Kässchpatza-Käsespätzle, Dampfnudla-Dampfnudel (Fluffy balls in honey and milk steamed till d honey milk chrust on the bottom.. served with vanil sauce).. and the 2 best versions of panncackes of the world.. version 1 is with potato salad and a wienerchen/wienerle (its a sausage) and the other one is a layerd tort Pankacke, Bolognese sauce, cheese and on the top Bolognese sauce, and in butter roasted bread crums..
After watching this video, I tried to make Spätzle, and I thought it came out pretty well... until I had a clumsy moment and dropped it all on the floor.
For Spätzle-beginners: You can use a "Spätzler-Shaker"!
It's a lot easier. You just put the ingredients into the thing and shake it. :)
Dang, even the egg cartons are metric in Germany.
Your mom is adorable!
Haha!! "What was that noise? I'm home alone, guys. Just kiddin'. I'm a boss!!" Laughed so hard!!!
These cooking videos are hilarious! Forget Julia Child, you're a teenage Galloping Gourmet. This guy was on TV afternoons back in the 70's (I think), and he drank wine the whole time he cooked. So as you can imagine the show got funnier as it went on! Audience loved it but the station got wise and canceled him.
Don't look so depressed, Sam! I really appreciate your effort to make Käsespätzle. I must admit that I have never cooked Spätzle myself, although I live in Swabia. That's probably due to having a mother, grandmother and sisters, who can make them. :) And always remember the German proverb: " Übung macht den Meister!"
Maybe doesn't fit the video, but I have to tell: I LOVE your channel and only discoverd it a few hours ago. I really like english as language, it is my favourite language! And I am from Ulm which is a real swabian city and I love our dialect. And that's why you are the perfect combination! It's awesome! The two languages/dialects I like most and here's one person just somehow combining it! And on top of that I like your videos and your humor! In case you haven't been to Ulm already, I would love to invite you. We have the Ulmer Münster which is considered to be the highest church tower in the world! And we have so much more nice things to see! :)
Aw Sam :,) I remembered this video and finally found it again. Idk why it was stuck in my mind. This series was amazing to me when i watched it when i was younger. My first taste of Germany, and now, I live here! I know you moved on from Germany long ago, I hope to bigger and better things! Thanks for the nostalgia.
If you wanna do that in the USA, try King Arthur flour, it comes closest to "Spätzlemehl".
Also, the "Spätzle-Shaker" is probably the fastest way to do it: www.xn--sptzle-shaker-cfb.de/Sp%C3%A4tzle-Shaker-2/?PHPSESSID=ftjk3mmlhsflalkuh07m3rjnk4
Unfortunately, I don't think you can get it in the USA.
You Sir, are the FIRST ABSOLUTLY HONEST COOK in TV´s History I bet. IF a PROFESSIONAL NEVER DOES FOUL UPS, I´ll eat my shoes. Usually those scenes are getting cut out. Love your shows, this SPEZLE-GATE too.
Ha, ha, ha! I love this video :D! The best is the talk with your mother! That bring back memories. Everything was alright, only the Spätzle have to boil a little bit and if they´re swimming upside, you can take them. You can make more of them in the pot, I make as much as possible. You can also do a little bit milk in the paste, if you like. And I recommend to do them into a baking dish in the oven, that they stay warm. And think of the onions, because they are the best. You will become the hero of all schwäbisch girls, if you keep practicing. ;-)
That is one of the most hilarious things I've ever seen. If I didn't know better, I'd have thought it was my mother on the phone with you (particularly the part about reading the directions).
That video just made my day!! :D Thanks for all the Life in Germany videos, its really amazing to see how you explore our nice swabian region
Oh Sam haha :)
First thing to know about spätzle is that they basicly are swabian pasta so the water really needs to cook!! The "Spätzleteig" how we call it wasn't that bad i guess but what you did is not the way we do make our Kässpätzle (leave the "E" out, We don't say it ;) ) We cook our spätzle and just leave them. Than we take onions and dice of bacon and put it in a pan with butter until the bacon is crunchy and the onions are glassy. After that you put your spätzle into it and roast them a little. NOW you need your Swiss cheese but most restaurants and me too I prefer it if you use a mix of cheese and sour cream which makes it less heavy. You roast it until the cheese melted and now PUT PEPPER ON IT. Otherwise it will not taste the way you are used to it from restaurants ;) There are good ones in Stuttgart I know that I've been living here my whole life and you will not find a single one which does not use pepper ;)
Try again it's not that hard I promise ;) I'm 17 years old now but my mom teached me when I was about 11 years old so i'm sure you can do this!
By the way nice videos! always funny and the thing with old ladies babys and their hats is soo true haha i couldn't stop laughing :)
They float, Sam, oh yes they float. And when you're down here with me, YOU'LL FLOAT, TOO!!!
one word: Weizengrieß (followed by a shit ton of other words)
srsly the spätzle are going to be 100 times better when you put that in. It makes the dough become extremely tough and then just follow this instruction:
1. Buy a good Spätzlespresse
2. Follow your recipe of choise but add weizengrieß half or 2/3 the amount of the flour you used
3. If the consistance of the dough is way too tough (and dont get me wrong it should be relatively tough) you can add some water or preferred milk in our case at home
4. Actually we at home are used to press the dough in when the water is boiling, then wait until the water is nearly about to overboil, add a small cup of cold water to it so it will not overboil, then if it is about to overboil again it is time to get the spätzle out and the next load in.
Cooking rookie mistake nr. 1: not tasting what you are making. By simply puttung the first Spätzle under cold water and taste testing them, you could have saved the rest of them - but this way the video was way more funny^^
And throwing them out? You could have used them to experiment... cooking them again, baking them, frying them, deep frying them - in the end it's only dough so I'm pretty sure there was a way to turn them into something worthwhile. Or at least something edible.
However - Schwarzwälder Kirschtorte? Well this is going to be interesting, because it's the first dish where you can actually see how it looks. Kartoffelsalat and Spätzle are pretty much just scrambled stuff, but a cake... is something different.
I'm pretty sure yours will be the most beautiful cake in the world!
The secret's in the dough, you have to stir really well until it get's those "bubbles", preferably with a wooden spoon with a hole in the middle. You would have needed a tiny bit more water, too, works best with carbonated water btw, gives it the right "fluffiness". The Spätzlemaker you got there is better suited for making "Knöpfle", they are shorter and typical for the Allgäu. Once you're all set press/scrape (best way!) them into the boiling water and don't get them out before you get this white foam on top ;) Top the whole thing off with slowly fried golden onion rings, that's the best part! Kässpätzle to the world =D
"How about no?" 7:57
I laughed so much! :D I'd love to help you cooking but I guess I'd make it all even worse haha. Everytime I'm cooking lunch my mum leaves the room or even the house because she hates to see me cooking and how clumsy I am. So, we're in the same boat. But try the Schwarzwälderkirsch Torte! Baking is so much easier tbh :)
Looking all good here so far BUT: more pro tips:
You need to roast loads of fine cut onions first - like half a kilo to a kilo
roast really long with constant stirring until golden brown - they are allowed to burn a little on the bottom of the pot or pan - dont worry, just reduce heat lightly and keep stirring
after that add the spätzle (need to prepare them first of course) and the cheese - thats how you do it austrian or swiss style - way better that way - try it out and tell me what you think :)
Ok... first: put some fried onions in it.
secondly: you have to put the käsepätzle in the oven to bake them.
third: here is a awsomly easy way to make Spätzle: www.amazon.de/Sp%C3%A4tzle-Shaker-Portionen-Mixkugeln-rostfreiem-Edelstahl/dp/B004JO46WG/ref=sr_1_1?ie=UTF8&qid=1396439793&sr=8-1&keywords=sp%C3%A4tzleshaker
In Spätzle kommt doch kein Öl. Mensch :D Nur Mehl, Eier, etwas Salz und Wasser. Du musst noch viel lernen ;-) Und den Spätzlemaker von Tupper kannst du gleich wegwerfen. Entweder eine Spätzlepresse oder wie meine Oma die Spätzle ins kochende Wasser schaben.
So schlecht is der Spätzlemaker gar nicht. Kann man schon mit schaffen.
Aber der Teig war dafür zu fest, muß flüssiger sein.
Die traditionelle Spätzlepresse is da toleranter. Die presst was kommt.
Und die Presse is schneller, viel schneller. Klarer Vorteil wenn man wie Sam gleich in die Großproduktiuon einsteigt ;o)
A RÄCHTE SPÄTZLESPRESS
nein.... die Spätzleria (oder so) ist klasse!!! :D
Wohl noch nie mit ner Spätzlepress gschafft gell? :D
Great video Sam :)
When i saw the water wasn't boiling I was all "Uh Oh!"
I very much enjoy your cooking videos.
This. Was. Epic. I laughed, I cried, and then I laughed some more. You can do it!
They all float down here!
xD "Aww sam" Oh poor guy.. one day you're gonna make it! Maybe try.. making a fried egg?
You must put less salt in the dough. The water has to boil. When you put them out when they float , then rinse them in cold water, so that they will not stick together. Then heat them again in butter and put the cheese in then. My grandma said: few salt in the dough, a lot of salt in the water. And I got the impression that the dough was not mixed very well.
Awwww, Sam.
That was too good, I had to watch it twice.
That phonecall with your mom is great.
Moms are just the best!
And I love her idea to call it something like "100 days until I learn to cook".
Actually I think you did great. There was just that 1 problem with that boiling water. But I guess you learned that by heart now and you not ever gonna forget that! ;)
Hang in there! Keep trying. You rock! :]
Oh and yes about all the suggestions to also put onions and put everything in the oven for a while.
"Thou shalt require" - HAHA :D Awesome! :D
Yay a new video! I love your videos :) And oh my god I laughed so hard at your last cooking fail :D
Not just water, sparkling water please ;-) Und wenn man nicht so geizig wie die Schwaben ist, kann man auch Milch nehmen.
Milch, lach
hahaha
I loled so hard when you said "hashtag yolo" xD
And here I was thinking that boiling the water would be about the only thing you get right the first time .. I was wrong.
I would have failed even worse! :D
LOL! Somehow I doubt that...
SamWaltonMan Just wait and see, I might make another cooking video in the future as well! xD Btw, do you live in the South? Just asking because of the Spätzle :D
***** Yep, I live in Stuttgart. You?
I live in Lower-Saxony, in a small village on the border to NRW...not impressive at all :D
***** Yay.. My two favorite german-video making people are talking to each other.. The only two humans I've subscribed to on youtube.. Dominik? And Sam... The awesome dudes who live in Germany. I think I've watched more of Sam's videos (even though Get Germanized has more videos) for the sole purpose of 1) I can't speak German though I want to and might pull out the books and start teaching myself. And 2) A few Get Germanized videos get either boring or a twinge bit confusing. Especially with the heavy accent, no offense, but in the hopes that Dominik (or Sam) will see this comment, I just want to say Dominik, that most of your videos probably play/pass better more for the Germans than for those who are not German. You're videos are about "getting germanized" so maybe you could try relating more towards your non-german audience or have someone from America (I know you've had an English friend featured a few times.) featured in your show? I don't want to get onto you or anything, you do wonderfully, but your videos sometimes leave me and other Americans feeling left out because we can't completely understand everything you're saying and what not. You speak good english when thats the language you're talking in, but I've actually had to practically "translate" to my friends what you've been saying in a few videos because on some occasions, though not all, your accent gets really really heavy at times. I'm so used to all types of accents that someone could be from the middle east and speak the chopiest english known to english-speaking man kind, I'd still be able to understand them... I just want to really say is that you might want to work a little harder toward enunciation in your speach and more dubbing in your videos during german rants or using german words when possible and lengthening the annotations for a few seconds longer, I've found on numerous occasions that I've had to rewind and pause your videos because I've missed an annotation or something important being said.......
As for Sam, you were originally from South Carolina, right? I think thats great! I myself live down in Florida and find it fairely easy to relate to you much more than with Dominik, though I learn a great amount from you both, and enjoy your videos a lot. Every time you say "Come to Germany and check it out for yourself." Or "Come to Germany and visit me." etc. I think to myself 'What if I learned German and really showed up at this dude's house?' Though I know you're not really serious about it, I find that funny. Your videos and some of your made-up words must be really amusing to most of the germans who've subscribed to you, but confusing to others. And being in Germany, it might get you more subscriptions if you spoke a bit of german in some of your videos, with annotations of course, more often. To give your non-german subscribers a better taste of your German speaking abilities and knowledge/mastery of the language. I personally would enjoy seeing a video of you just averagely communicating with a store cashier, or in german with your friends on a certain topic, or something of the sort.
And good luck with any and all future cooking... to the both of you. Please don't get mad at me if one of you do see this extremely long comment. I mean it all for the best. Thank you if you guys do read this and acknowledge that my opinion has been heard for once, I love you both dearly when it comes to your amazing videos.
original spätzle are made of eggs, flour, water and salt. cook them in boiling water, put salt in. when this is finished, cut some onions in cubes, cook them in butter, put the spätzle in, and after that, the cheese.
👍👍👍👍
It's really funny again to watch you cooking. But it's not your favorite hobby I guess.
Failing is a part of a process called "learning". We say: "es ist noch kein Meister vom Himmel gefallen.." (is there a corresponding proverb in English?)
Some tips for the beginner:
1. You took one pack of flour, that's one kilogram! That lasts for the whole Waltons family - that one from the TV series. When I make Spätzle only for me, and I like them much, I take one or two eggs. Then I add the flour gradually and also a little bit of water (about 1/8 Liter) till the dough get the right consistency. Don't forget a pinch of salt. Oil is optional.
2. That Tupperware thing is a good piece but I use a Spätzlepresse (please Google that) it's the easier way. You put the dough in a tube and press it with a piston through small holes into the boiling water. Right after the Spätzle swimming on top you can take them out. Take care because the water may foam over the edge of your cooking pot. If this happens put a sip of cold water in.
3. I hardly recommend to use onions, chopped to small dices or fine stripes and lightly fried. If you like, put diced bacon to the onions and fry it with them.
4. Mix all together, Spätzle, onions and cheese (about 50 to 100 grams for one person), and heat it up again in a coated pan till cheese melts. For me the better way is to make layers of the Spätzle and onion mix and cheese with the last layer of cheese in a casserole. Put that into the oven at about 200 degree Celsius for about 20 to 30 minutes till it's golden brown.
I Love this video :D I am German and i life near Bodensee and every child knows that Spätzle have to swim in the water :D
I just thought, you should make Maultaschen and your mum had the same idea.
She's the best xD
PS: I think you could have saved them by putting everything in an oven pan and baking it with some cheese for 15 - 20 minutes. Maybe add some onions. Yummy.
9:25 it's like a threat
/o\
I am schwäbisch myself and I've been close to a heart attack several times watching this video. Well, at least you tried. xD
It's just too cute how you pronounce 'Spätzle' (like: sch-peetsle). You should try Spätzle with 'Linsensuppe' (lentil soup). Or maybe try to bake your own bread, 'Schwarzbrot' is really german and if it's still warm from the oven, you will LOVE it!
What about the glass of beer in the background :D
I pissed myself watching this video!!!
Your cooking ones are awesome (LOL)
And I really think Schwarzwälder Kirschtorte should be easier than Maultaschen. I made both and I tell you that you will go crazy rolling out the dough for the Maultaschen. Try the cake next. It will be disaster enough to make us laugh!!!
This was a joke. No offense ;o)
AHAHAHAHAHA... We were wondering how much spaetzle you were going to make! Next time, try this recipe: (for each serving) 1 c flour, 1 egg, 1/3 c milk or water, dash of salt, dash of nutmeg. And yes, boil until they float! *giggles*
Haha that was hilarious, all that effort for salty cheese bread :D
Tipp für faule Leute...wie mich....benutzt den Fleischwolf um die Spätzle zu machen...geht schneller und besser :D
After 10 minutes full of spätzle: I´m hungry! ^^ mh... Linsen mit Spätzle und Saitenwürstchen...
THe dough was too hard. If its more fluid than the spätzle will almost fall through that plastic-tupper-späzle-maker-thing and you don´t have to scrub that much with the little violet plastic-thing..
The stuff you made looks more like "Knöpfle"...
I would also put a layer of cheese on top and put it in the oven a couple of minutes, because the spätzle will cool down if it takes to long and if you put it in the oven the cheese on the top will build a crust (which i personally like).
You can also put roasted onions on top :)
Oh and also: You have to cook stuff like that in BOILING water! First they will sink to the bottome and if they are finished, they will float on top.
Same goes for Gnocchies
I'm german and my 1st Käsespätzle looked and, i bet, tasted the same :D And they taste even better if you put them in the oven for a few minutes.
Basics are good, another beer in the background
There are other ways to make Spätzle other than your Spätzle-maker. There is the Spätzlespress which looks like an oversized garlic-crusher or you can scrape them from a cutting board with a knife.
A few years ago I found something you might like: The Spätzle-Shaker
www.spätzle-shaker.de/
When making Spätzle I usually do it like so:
The water needs to boil violently.
Press the Spätzle into the pot.
Fish the Spätzle out once they float.
Put them into a second pot of cold water.
Leave them in there until the next portion is boiling.
Take the cold(er) Spätzle out of the cold water and into a strainer or one of these Tupperware holders you have.
Repeat.
For Kässpätzle I make Spätzle and then layer them with cheese (+ bacon, onions, a sauce made of cream, sour cream, crème fraiche and spices) into an ovenproof dish and finish with a thick layer of cheese.
Then I put that in the oven at ~180°C until the cheese layer at the top is golden brown (~30-45 min).
At least you tried, buddy. Failing is good way to learn.
Genau aus diesem Grund kaufe ich mir die Fertigen aus dem Supermarkt! Ansonsten steht man den ganzen Tag in der Küche!
Schwarzwälder Kirschtorte is my favorite cake bruh - you better nail it
#100DaysTilliLearnToCook #Yolo #ToughLife :D
- Look at some other people doing it first ?- No,#YOLO XD man you're fucking awesome #MadeMyDay
it tastes better if u use cabonated water. and then u should take the finished spätzle in a bowl, take some cheese on them and take them in the oven.
Haha, did you just drunk the beer next to the window, while cooking?? :D
100 videos til I learn to cook series sounds FANTASTIC!! Kinda like my drunk kitchen but cute sober guy version!! :)
So much fun! Thanks!
Dude, you need Schnittlauch ("chives"???) and roasted onions on that!!
and pleeeease do a hundred of those videos! :D
You did a good job. Making Spätzle needs s lot of practise until they're really good. :)
haha "No because #YOLO" 😂
schwarzwäöderkirschtorte it took WAAAY longer to learn !
Rule of thumb: per 100 gramms of flour, 1 egg. Then you need no extra water. ^^
Your mom is so sweet to you :)
It is even better when you put roast onions in it
Sam fail haha , made my day! :D carry on trying someday you'll be a perfect pro at cooking german food !:)
You actually kind of made Knöpfle, which are arguably the Bavarian version of Spätzle.
I love Mac&Cheese AND Käsespätzle.
They're my favourite food.
after watching this I forced my mum to watch this, then make it. after that I had to go to cheese rehab.
Your mom is sooo cool!
blastshields in the background :D
Spätzle dough must!!! Schwätzen (literally talking) which means there it must make blub like there little air bubbles that pop. (With must im mean like you life depends on it, we don't play when it comes to our spätzle)
Also some people use milk instead of water for the dough.
Also never use a Spätzle maker you can use a normal kitchen board and cut like little worms out of the dought into the boiling water. This is called spätzle schaben.
So Swabians say Kässpätzle. without e :)
God.. I hope he don't burn down the house.. :/
they looked pretty good though ;) love your mum, she's just so funny :)
komm nach Regensburg, ich lern dir die deutsche Kochkunst! :) #YOLO :D
Yay, Schwarzwälder-Kirschtorte :D Cool video.
actually i was told by someone from swabia, i believe stuttgart but i'm nor quite sure, that you never ever put water in spätzle. its more like 2 eggs per 100g of flour. and you wanna have boiling water as you've figured out already Also you've got to beat the shit out of it. As far as schwarzwälder kirschtorte goes, my dad who used to be a professional chef, claimes he can put one together in about 5 minutes given the biscuit is already done. there really isn't much to it, apart from the dough.
So funny :D But, maybe for the next time when this should happen again, just but them in the oven for about 15 minutes. Maybe then their better :D
No oil to the spätzle doe 😳😳😳 just mix flour and salt, then add the eggs, one bye one, and you don't "stir" a spätzle doe, you "beat" it with the cooking spoon against the bowl untill it it is smooth and gets little bubbles. Then the doe is right. You only add water, if the doe is too dry
Ich stimm dir zu, aber die Kochzeit war wohl der schwerwiegendste Fehler - sonst wäre es wahrscheinlihc zumindest essbar gewesen. Wollte außerdem nur kurz anmerken, dass "dough" Teig ist und "doe" ein Reh glaub ich :P
XD You and your mom are hilarious. And for a first try that was actually pretty good. And don't try the black forest cake unless you want to delight us with a truely epic Sam!fail. ;)
xD This is hilarious. Thanks for sharing your vids, dude. :)
BTW, since seeing you make it I'm going to try making spatzle. Seriously. I am also looking for fountain pens so I too can learn to write fluidly. And Schoko Strolche, which does not appear to be available in America sadly. Only Ritter bars. Everywhere Ritter bars. Oh well.
I had to laugh so much xD.Your mum is very cool
I'm looking forward to your blackforest cake. ^^
hihi, like me sometimes.
wrong measurement and making "gulasch" for the whole street.
hahaha this one made me laugh hahaha nice try Sam!
it took you around an hour! if you watch the time on the backofen :P
Living in GER for almost 1.5 years and still having Morton Salt?
You order that on amazon?