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<blockquote style="position: relative; padding-left: 55px;"><section><a href="https://sueden.social/users/virbonus/statuses/115997549610546158">Axel Gutmann (virbonus@sueden.social)'s status on Monday, 02-Feb-2026 06:44:48 JST</a><a href="https://sueden.social/@virbonus" title="virbonus@sueden.social"><img src="https://gnusocial.jp/avatar/21049-48-20251012234242.webp" width="48" height="48" alt="Axel Gutmann" style="position: absolute; left: 0; top: 0;">Axel Gutmann</a><div><a href="https://hachyderm.io/@skinnylatte/115996782836458142" rel="in-reply-to">in reply to</a><ul><li></ul></div></section><article><p><a href="https://hachyderm.io/@skinnylatte">@skinnylatte</a> Quite similar in Germany: potatoes are the main staple in the North whereas the South lives from noodles or more specifically spätzle (<a href="https://en.wikipedia.org/wiki/Sp%C3%A4tzle" rel="nofollow">https://en.wikipedia.org/wiki/Sp%C3%A4tzle</a>) or dumplings.<br>My grandmother used to say the only way to make potatoes edible was feeding them to a pig (a sentiment I still share regarding pumpkins).</p></article><footer><a rel="bookmark" href="https://gnusocial.jp/conversation/6113667#notice-12043314">In conversation</a><time datetime="2026-02-02T06:44:48+09:00" title="Monday, 02-Feb-2026 06:44:48 JST">about 6 months ago</time> <span>from <span><a href="https://gnusocial.jp/notice/12043314" rel="external" title="Sent from gnusocial.jp via ActivityPub">gnusocial.jp</a></span></span><a href="https://gnusocial.jp/notice/12043314">permalink</a><h4>Attachments</h4><ol><li><article><header><div>Domain not in remote thumbnail source whitelist: upload.wikimedia.org</div><h5><a href="https://en.wikipedia.org/wiki/Sp%C3%A4tzle">Spätzle</a></h5><div></div></header><div>Spätzle (German: [ˈʃpɛtslə] ), Spätzla or Spatzen, also called nokedli (Hungarian: [ˈnokɛdli]), are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. Spätzle is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use.
A similar round shape, simplified in production, is native to the...</div><footer></footer></article></li></ol></footer></blockquote>

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Axel Gutmann (virbonus@sueden.social)'s status on Monday, 02-Feb-2026 06:44:48 JSTAxel Gutmann
in reply to
- Adrianna Tan
@skinnylatte Quite similar in Germany: potatoes are the main staple in the North whereas the South lives from noodles or more specifically spätzle (https://en.wikipedia.org/wiki/Sp%C3%A4tzle) or dumplings.
My grandmother used to say the only way to make potatoes edible was feeding them to a pig (a sentiment I still share regarding pumpkins).
In conversationabout 6 months ago from gnusocial.jppermalink
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  Spätzle
  Spätzle (German: [ˈʃpɛtslə] ), Spätzla or Spatzen, also called nokedli (Hungarian: [ˈnokɛdli]), are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly into boiling water or steam and the form varies between thin and thick, elongated and short. Spätzle is cooked for the first time during the fabrication. The moist dough is either pressed through a perforated metal plate or it drips through this plate into the boiling water. Other ways to prepare Spätzle are more applicable for domestic use. A similar round shape, simplified in production, is native to the...

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