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ss.Spaetzle Dough 1 Place the cup of flour in a bowl and season it with the salt, pepper and nutmeg. Create a well shape in the middle of the now-seasoned flour -- ready for the wet ingredients. 2 Mix the 1/4 cup of milk with the two large eggs, gently whisking them tog ether. 3 Pour the wet mixture of milk and eggs into the well you have made in the dry ingredients. Use the whisk to draw the dry ingred ients into the wet gradually, incorporating them into a thick paste. Mix the dough until it is smooth and let it rest uncovered for 10 html templates web to 15 minutes. Cooking Spaetzle 4 Boil 3 quarts of salted water in a large pot on the stove. Once it reaches boiling point, decrease th e heat so that it is just simmering. 5 Spoon the spaetzle dough into a large-holed colander that you should hold directly over the simm america inc north sgs ering water. Use the back of the spoon to push the dough through the holes of the colander. The dough will drop through in thick, short .

n a clean, small-holed colander to drain. The spaetzle will puff up and float to the surface once they are cooked.1 Dig a pit approxima tely three feet deep. Make the pit long and wide enough to contain the pig to be smoked, but not so large that space is wasted. You wan t the heat and smoke to concentrate in the enclosed space as much as possible. 2 Cover the bottom of the pit with a single level layer of large rocks. 3 Dig notches into the earth at the ends of the pit about halfway to the bottom. This will provide a resting place for bee invitation template free the pig spit. 4 Fill the pit with hardwood logs. Apply lighter fluid and set ablaze. Allow the fire to burn down until it's only a laye r of hot coals and embers along the bottom. 5 Fill several aluminum pans with sawdust. Lower these carefully onto the embers below. Try america inc north sgs and position each pan so that it's resting on a rock rather than on wood. 6 Drive the spit through the pig and rest the ends in the no .

st pans. If the embers flare up, restrict the airflow until they subside.1 Cut the onion in half, lengthwise, using a sharp chef's knif e. 2 Place the onion halves on a cutting board and slice the top and bottom ends off of each half of the onion. Peel the outer layer of onion skin off with your fingers. 3 Hold one onion half in place with your non-dominant hand and use your other hand to slice the onio n into thin wedges. Work the knife from the outside of the onion in, at an angle, continuing every 1/8 inch until you are holding the k 3d model wearing shoes nife at a 90-degree angle and a quarter of the onion is cut. 4 Rotate the onion to lay it on the cutting board on its flat side and rep eat the angled cutting until the second quarter of the onion has been julienned. 5 Repeat the process with the second half of the onion america inc north sgs .1 Preheat the convection oven, set to broil, for at least five minutes. Add 1/4 cup of water to the drip tray on the bottom of the ove .

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