Give These!

    • ad hoc at home book cover

      New from Thomas Keller!
      ad hoc at home
      Comfort food - Keller style. 200 recipes for family style meals.

      Buy it now!

      Momofuku Ko

      New strain of Crack!
      Sections featuring each of David Chang's Momofukus: Noodle Bar, Ssäm, and the brilliant Ko.

      Buy it now!

      Biography of Ferran Adrià

      Biography of Ferran Adrià
      The Inside Story of El Bulli and the Man Who Reinvented Food

      Buy it now!


      Life, on the Line
      Alinea Chef Grant Achatz' Story.

      Buy it now!

Foodie Crack!

    • Under Pressure book cover

      Under Pressure
      Thomas Keller brings sous-vide home. Sign me up!

      Buy it now!

      The Big Fat Duck book cover

      The Big Fat Duck Cookbook
      Holy Crap! A masterpiece by Heston Blumenthal. (X-Mas Hint!)

      Buy it now!

      Robuchon book cover

      The Complete Robuchon
      Cool! 800 precise, easy-to-follow, step-by-step recipes.

      Buy it now!

      elBulli book cover

      A Day at elBulli
      Ferran Adria reveals some of the secrets.

      Buy it now!

      On the Line book cover

      On The Line
      Eric Ripert - behind the scenes at Le Bernardin.

      Buy it now!

      Alinea book cover

      Grant Achatz demonstrates why you WANT to eat something containing Agar Agar.

      Buy it now!

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September 17, 2009


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Pete K.

They are missing something. Way too salty last night and oilier than I remember. But you are exactly right that something is missing from the recipe. One thing that stands out is that their are not nearly as many onions as in years past.

Maybe they were out some ingredients on opening night? I will be first in line today to find out! I even bought the large german stein that is begging for a refill of lager!

Jonas M Luster

This doesn't the least look like Spaetzle and Meatballs (to be fair, there's a dish called "Linsen und Spatzen", in which the Spaetzle dumplings are made super-sized and served with small pork belly balls, so it's - if not in execution - somehow loosely pseudo-German), more like Spaghbol. Onions on Spaetzle are, by the by, never sauteed and always fried (duckfat or rendered bacon fat being the obvious candidates).


I like the way this Jonas thinks... Duck Fat is ALWAYS the answer.

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