tag:blogger.com,1999:blog-12768753.post4442170441439496668..comments2024-01-05T04:39:29.978-08:00Comments on Gild the (Voodoo)lily: Caraway-Gruyère Spaetzle Gratin with Quince-Cranberry ChutneyHeatherhttp://www.blogger.com/profile/07630354073303047529noreply@blogger.comBlogger30125tag:blogger.com,1999:blog-12768753.post-36468407510931489512008-11-17T19:21:00.000-08:002008-11-17T19:21:00.000-08:00My goodness... The stuff that comes out of your ki...My goodness... The stuff that comes out of your kitchen is amazing.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12768753.post-60422577401713184402008-11-17T14:45:00.000-08:002008-11-17T14:45:00.000-08:00Grilled Weißwurst just sounds really strange to my...Grilled Weißwurst just sounds really strange to my ears. ;)<BR/>Reeeeeeally really strange. But you're probably not the only one who likes it. Yet, when it comes to Weißwurst, I'm a really incurable traditionalist. I'll try to restrain myself from too missonary comments in the future. ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12768753.post-17223561301414641932008-11-17T13:27:00.000-08:002008-11-17T13:27:00.000-08:00Amy - This is nothing compared to your lovely long...Amy - This is nothing compared to your lovely long brat. :)<BR/><BR/>Kristie - Come on in, sugar.<BR/><BR/>ChefKPH - Too bad for <I>you</I>, maybe. >_<<BR/><BR/>LutheranChik - Ketchup on tuna casserole? Now that's just crazy. :P<BR/><BR/>Brooke - We're here! We're ketchup eaters! Get used to it!<BR/><BR/>Evi - It does too have a skin! I split the sausage to "grill" it, so you can't see it. What are you, the Weißwurst police? :DHeatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-86181478920319267622008-11-17T13:05:00.000-08:002008-11-17T13:05:00.000-08:00What I actually meant when I asked if you grilled ...What I actually meant when I asked if you grilled the Weißwurst was.. grilling a Weißwurst is blasphemy! (Same goes for panfrying!) ;)<BR/><BR/>The only treatment allowed is slow simmering in hot, not boiling, water! Generations of Bavarians can't be wrong! ;)<BR/><BR/>On the other hand.. Your Weißwurst doesn't even have a skin. Where's the fun in that? ;)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12768753.post-7972686125133942842008-11-16T16:12:00.000-08:002008-11-16T16:12:00.000-08:00I think most people adorn their Kraft Mac n cheese...I think most people adorn their Kraft Mac n cheese with ketchup. They just don't admit it. Closet ketchupers, all of them.Brookehttps://www.blogger.com/profile/00321047557924959790noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-44580426254376780892008-11-15T15:55:00.000-08:002008-11-15T15:55:00.000-08:00I've tried to explain to my partner the beauty of ...I've tried to explain to my partner the beauty of my late mother's cheesy tuna-noodle squares topped with ketchup dollops; she just doesn't get it.<BR/><BR/>I've only had quinces once before, when I simply halved them and baked them with some spices and honey...you've inspired me to try them again.LutheranChikhttps://www.blogger.com/profile/02685566332651377907noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-8086854813995025332008-11-14T17:50:00.000-08:002008-11-14T17:50:00.000-08:00Because you provided me with the marshmallow crust...Because you provided me with the marshmallow crusted pork chop recipie I will share my spaetzle cooking tip of sliding it off of the back of a clipboard with you. Use a straight spatula and scrape the goo off into the boiling water. Your spaetle dish looks awesome. Try a quince tarte tatin. Quince tree, and a twisted sense of humor. Too bad were both married.Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12768753.post-51327345782979637522008-11-14T13:16:00.000-08:002008-11-14T13:16:00.000-08:00Well Heather, I've noticed that many of the people...Well Heather, I've noticed that many of the people who read my blog also read yours, so I've been kind of net-stalking you for a while. This spatzle took me up a level from just lurking in the bushes outside your blog with binoculars and a cup of coffee, to ringing your doorbell and pretending to be the delivery man. I love the cheese on it. I feel bad that I've never done that before.The Spiteful Chefhttps://www.blogger.com/profile/06309097272920178065noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-12719037017513178802008-11-13T20:51:00.000-08:002008-11-13T20:51:00.000-08:00Jess - It's just vodka infused with caraway, c...Jess - It's just vodka infused with caraway, coriander, star anise, fennel, cinnamon, juniper and black pepper. I don't have a distillery or anything. :) <BR/><BR/>Lisa - I really need to start canning this stuff.<BR/><BR/>Stacy - Last year you were the only one to take me up on the offer! I should check out that Rumpspanker place.<BR/><BR/>Maggie - Yeah, it pretty much is. I almost sprinkled some on my pasta tonight, too.<BR/><BR/>Brookie! - Thank you. I knew I wasn't the only one! Why the hell are people so shy about it?<BR/><BR/>Marilyn - Well hello, yourself. :)<BR/><BR/>Jenn - It really hit the spot, I must admit. The best part? You guessed it: leftovers!<BR/><BR/>Claudia - You say that about all of my mac & chee iterations. ;)<BR/><BR/>Darius - Damn skippy you did! I actually got a decent shot of it. Or ten. :)Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-42083060777225570772008-11-13T18:45:00.000-08:002008-11-13T18:45:00.000-08:00So this looks great - like, really!Didn't I see th...So this looks great - like, really!<BR/><BR/>Didn't I see this pic on tastespotting? <BR/><BR/>Either way - this makes me happy!<BR/><BR/>-DTW<BR/>www.everydaycookin.blogspot.comDarius T. Williamshttps://www.blogger.com/profile/06225878800405121386noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-14923240452599360902008-11-13T15:29:00.000-08:002008-11-13T15:29:00.000-08:00damn girldamni leave you alone for a week or so an...damn girl<BR/>damn<BR/><BR/>i leave you alone for a week or so and now i ahve to catch up and the first thing you do is throw this at me.<BR/><BR/>damn.<BR/><BR/>i want this so much. so very very much. there are no words...michael, claudia and sierrahttps://www.blogger.com/profile/10466840130053606273noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-75168281673542638842008-11-13T15:05:00.000-08:002008-11-13T15:05:00.000-08:00Oh man I haven't had spatzle in forever and this l...Oh man I haven't had spatzle in forever and this looks so freaking goo! Way to go on the whole spread! Yum!Thistlemoonhttps://www.blogger.com/profile/17898600488153652504noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-37660547835353887252008-11-13T14:26:00.000-08:002008-11-13T14:26:00.000-08:00Oh, my. You had me at caraway-gruyere.Oh, my. You had me at caraway-gruyere.Marilynhttps://www.blogger.com/profile/10450218137145794788noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-74307289353268882222008-11-13T11:28:00.000-08:002008-11-13T11:28:00.000-08:00I have to know how you make your own Aquavit. Blo...I have to know how you make your own Aquavit. Blog it. Need the recipe. My squarehead craves firewater.<BR/><BR/>Oh, I put ketchup (or Tabasco, depending on my mood) on my mac n cheese too. It's not weird.Brookehttps://www.blogger.com/profile/00321047557924959790noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-9559045113870245342008-11-13T11:21:00.000-08:002008-11-13T11:21:00.000-08:00I need this, like, tonight. And I didn't think mac...I need this, like, tonight. <BR/><BR/>And I didn't think mac and cheese could get any better. <BR/><BR/>Love this: "a sprinkle of fried onions is prudent"—isn't it always?Maggiehttps://www.blogger.com/profile/04548578181174543021noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-31064785985794240232008-11-13T10:56:00.000-08:002008-11-13T10:56:00.000-08:00Oh man have I been jonesing for some tasty spaetzl...Oh man have I been jonesing for some tasty spaetzle! Just before we left, we made several trips to Rumpspankers to get our fill of the Spaetzle Love, but I definitely think yours would top theirs!<BR/><BR/>I'm also really sad I'm not around to snag the quinces! After the few I got from you last year, I was really looking forward to making quince jelly. Put me down for dibs on a sh*t-ton (or a metric sh*t-tonne, per the Brits) next year.YarnTravelerhttps://www.blogger.com/profile/01564618161063699536noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-51981566820830585502008-11-13T09:16:00.000-08:002008-11-13T09:16:00.000-08:00If you need a place to send some quinces and/or qu...If you need a place to send some quinces and/or quince paste . . .Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12768753.post-92035654735856969182008-11-13T09:02:00.000-08:002008-11-13T09:02:00.000-08:00How can you possibly type "homemade aqvavit" and t...How can you possibly type "homemade aqvavit" and then not provide a recipe? Aren't there rules about this? fercrissakeMosbyhttps://www.blogger.com/profile/05983065067944396802noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-43771210489328192232008-11-13T08:20:00.000-08:002008-11-13T08:20:00.000-08:00Nikki - I think only Spain and Argentina really ap...Nikki - I think only Spain and Argentina really appreciate the quince/Manchego thing. I'll keep my eye out for that long-cured sheep.<BR/><BR/>Mark - It's totally good, just try it sometime! I've tried making my own spaetzle once or twice, and it seemed like a lot of work. Even for me.<BR/><BR/>Petah - I love those chewy little dumplings! They really hold up to a thick sauce well.<BR/><BR/>Evi - I used my grill pan, since it's raining sideways right now. ;) I have only tried using a colander, since I tend to not want more clutter. One day maybe I'll be as good as an oma and use a cutting board, too.<BR/><BR/>Peter the Greek - Your BBQ spaghetti has always stood out in my mind. :)<BR/><BR/>Alicia - Me too, but some people think baking perfect loaves of bread is easy, too. :)<BR/><BR/>Kittie - Fried onions and ketchup are a winning combination, as far as I'm concerned.<BR/><BR/>Jube - Aww, how sweet. I'll use that. The best part of a party is leftover cheese nubs. I'd never buy all that cheese just to make Mac And, but I love using retardedly good cheese in a bechamel.<BR/><BR/>Courtney - My MiL doesn't either, I don't think. I tried doing this once before (spaetzle with browned butter and caraway), and she said it was "different". :D<BR/><BR/>Syd - Well, it's good! I put ketchup on scrambled eggs, too. IT'S THE WAY GOD INTENDED.<BR/><BR/>'Ey Mikey - Savory is where it's at. All that tartness shouldn't go to waste getting sugared up into cake! This chutney is great with lamb, too, or a pork loin chop.Heatherhttps://www.blogger.com/profile/07630354073303047529noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-42262379384730831982008-11-13T07:11:00.000-08:002008-11-13T07:11:00.000-08:00That's an awesome twist on mac & cheese, e...That's an awesome twist on mac & cheese, even if ketchup might be involved ;-) I really need to try this one out (and its incentive for me to try working with quince again--I see so many sweet applications, but not many savory).Mike of Mike's Tablehttps://www.blogger.com/profile/04096802982408553503noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-44404625098873150992008-11-13T06:39:00.000-08:002008-11-13T06:39:00.000-08:00Oh God, Heather. That first paragraph was brutal.Oh God, Heather. That first paragraph was brutal.Sydhttps://www.blogger.com/profile/06288677537002934173noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-67693117902388548902008-11-13T06:16:00.000-08:002008-11-13T06:16:00.000-08:00CS is the weirdest German as he doesnt like Carawa...CS is the weirdest German as he doesnt like Caraway seeds. I love them however and this is an amazing meal. You are so lucky yot have that quince tree.I dont know why you call your self white trash . You see pretty high faulatin with your culinary and spirits knowledge.CS puts ketchup on everyhting, and it drives me insane.glamah16https://www.blogger.com/profile/16724763173861801914noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-20735234069819010172008-11-13T05:21:00.000-08:002008-11-13T05:21:00.000-08:00I'd go with "poubelle blanche" 'cause it sounds cl...I'd go with "poubelle blanche" 'cause it sounds classier and feminine. You know, like you.<BR/><BR/>I have all these fancy cheeses left over from the party, and you'll never guess what I'm thinking of making tonight...peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-80542381608497970542008-11-13T04:59:00.000-08:002008-11-13T04:59:00.000-08:00detritus blanc, chortle!Cheesy spatzel is amazing....detritus blanc, chortle!<BR/><BR/>Cheesy spatzel is amazing. With fried onions and ketchup of course...Laura Patersonhttps://www.blogger.com/profile/17588036645858886259noreply@blogger.comtag:blogger.com,1999:blog-12768753.post-90783874306778889722008-11-13T01:29:00.000-08:002008-11-13T01:29:00.000-08:00Interesting that Evi says making spatzle is easy -...Interesting that Evi says making spatzle is easy - the only times I have tried it has been fucking difficult and a total disaster. But then, I was trying to do it like grossmami off the board.<BR/><BR/>This looks fabulous. I will remember the chutney for next year's chaenomeles crop!Alicia Foodycathttps://www.blogger.com/profile/11931796992646884249noreply@blogger.com