BB Foodie Division--hotdogs
den...@tanstaafl.zipcon.net.invalid
Nathan's hotdog eating contest. This, combined with a couple other
things, gave me a major jones for GOOD hotdogs. Now, living in
Seattle, one available option is The Frankfurter--they have great
dogs. But I wanted something to fix at home.
So. T'other day, I found packages of "Nathan's Famous"--they're very
tasty. But what I'd like to know is this: Has anyone familiar with
the *real* Nathan's tried the packaged ones? Do they compare?
I've never been to NY, and likely never will get there. Though such
things as Nathan's etc are tempting.
Second half of question: Tell me (us, really) about your favorite
hotdogs--either the sausages/franks you like, or the dogs from your
favorite stand.
I mentioned Seattle's local chain, The Frankfurter--they use some
excellent sausages, and do a *good* dog. My favorite is the kielbasa.
Though the kosher dog is very close.
Oh--I also have a candidate for 'most disappointing': I tried some
Johnsonville brats. Ate two, tossed the other two from the pkg of 4.
Yeck. (though it probably is a MV situation, there.)
--
dennyw
"A patriot must always be ready to defend his country
against his government."
- Edward Abbey (1927-1989)
US author
LeAnne
>
> This being July, early in the month we got the reports about the
> Nathan's hotdog eating contest. This, combined with a couple other
> things, gave me a major jones for GOOD hotdogs. Now, living in
> Seattle, one available option is The Frankfurter--they have great
> dogs. But I wanted something to fix at home.
>
> So. T'other day, I found packages of "Nathan's Famous"--they're very
> tasty. But what I'd like to know is this: Has anyone familiar with
> the *real* Nathan's tried the packaged ones? Do they compare?
>
> I've never been to NY, and likely never will get there. Though such
> things as Nathan's etc are tempting.
>
> Second half of question: Tell me (us, really) about your favorite
> hotdogs--either the sausages/franks you like, or the dogs from your
> favorite stand.
>
> I mentioned Seattle's local chain, The Frankfurter--they use some
> excellent sausages, and do a *good* dog. My favorite is the kielbasa.
> Though the kosher dog is very close.
>
> Oh--I also have a candidate for 'most disappointing': I tried some
> Johnsonville brats. Ate two, tossed the other two from the pkg of 4.
> Yeck. (though it probably is a MV situation, there.)
>
> --
I have very strong preferences for certain regional variations of the
basic dog:
Top Dog: Hungarian hot dog with chili, onions, mustard and
pickles'n'peppers from Tony Packo's in Toledo, Ohio
Best Michigan Coney: Athens Coney Island, Woodward Ave., Birmingham MI.
Best Flint-style coney: Halo Burger in Flint, MI. The coney sauce for
Flint-style is a little meatier than elsewhere in MI.
Best Chicago-style dog: Dog Eat Dog in Madison, WI (Chicago dogs are
topped with neon green dill relish, tomatoes, onions, mustard, and a
sprinkling of carroway or poppy seeds)
Best West Coast dog: Burrito Dog from Pink's in LA (Tail o' the Pup's
dogs aren't that great, but you have to eat there for the nostalgia
value)
Best Southern Dog: LOTS of choices. The Varsity Grill in Athens and
Atlanta, GA has super dogs. There are a large number of good places
scattered around the NC Research Triangle (Raleigh, Durham, Chapel Hill)
and the I-85 corridor (Greenville, Winston-Salem, Salisbury, Lexington)
towards Charlotte. Also the Barbecue Inn in Asheville, NC (NC is also
well-known for its BBQ). Southern dogs usually are topped with chili,
mustard, onions, and cole slaw.
Best PA dog: Texas Tommy, usually found in old classic PA diners off the
beaten path. The dog is split, a hunk of American cheese is inserted in
the split, the whole dog is then wrapped in bacon and deep-fried, and
finally served on a buttered slab of Texas toast. A cholesterol orgasm!
Best NY Dog: Nathan's, of course!
PS. Watch your local PBS channel for "A Hot Dog Show" (yes, that's the
title)! It's a hoot!
LeAnne, getting seriously hungry now...
sfw
> Second half of question: Tell me (us, really) about your favorite
> hotdogs--either the sausages/franks you like, or the dogs from your
> favorite stand.
Can't answer the first part. However... HOT DOGS!
Ok, I live in DC now. But I grew up in Rochester, NY. Home of
delicious yummy Zweigel's Hot Dogs. Now, you have to get the Texas
Style ones - none of that skinless stuff. But both their red hots and
their white hots are just most delicious.
I used to go to the hot dog stand at Sibley's downtown to eat white hots
with fries and freezies. Sibley's is now long gone. A sad loss.
One of the only flaws of "A Hot Dog Program" was that it didn't have
Rochester Hot Dogs.
http://www.wqed.org/tv/natl/hotdogs/index.html
White hots, with Nance's hot mustard, ketchup and onions. Eat them at
Sibley's, at a BBQ, or at a Rochester Red Wings Game.
http://www.redwingsbaseball.com/ Oh, they're so good. Can't get a
proper dog here at all. The closest I've found is the Chili Dogs at
Ben's Chili Bowl http://www.benschilibowl.com/ They're good, but
nothing will ever top a good white hot.
Sarah
Margaret Whittleton
Ah yes - White hots - my favourites - we go to a m/c rally at Watkins
Glen on Labour Day. The Finger Lakes BMW Club always has a set up for
hot dogs - red and whites...., but the whites are definately the way to
go.
Marg
LaughSong
> Can't get a
> proper dog here at all. The closest I've found is the Chili Dogs at
> Ben's Chili Bowl http://www.benschilibowl.com/
Wow, who'd've guessed The Bowl would have a website?
Anyway, Denny, I don't think the packaged Nathan's dogs are as good as
the real thing -- but I don't even thing the dogs at the Nathan's
stand in BWI airport are as good as the real thing. You have to go to
Coney Island for the ultimate hot dog experience. I suspect the sand
and seawater and midway aromas have something to do with the taste of
the hot dogs. Mmmmmmmmmmmm...
I also enjoy Sabrett's from various streetcorner stands in NYC, and
sometimes even here in Washington.
-LaughSong
sfw
>
> Sarah wrote
> > Can't get a
> > proper dog here at all. The closest I've found is the Chili Dogs at
> > Ben's Chili Bowl http://www.benschilibowl.com/
>
> Wow, who'd've guessed The Bowl would have a website?
I note that I did not find a website for the Vienna Inn - the DH's
favorite local chili dogs.
Sarah
The TheatrElf
> So. T'other day, I found packages of "Nathan's
> Famous"--they're very tasty. But what I'd like to know is
> this: Has anyone familiar with the *real* Nathan's tried
> the packaged ones? Do they compare?
>
> I've never been to NY, and likely never will get there.
> Though such things as Nathan's etc are tempting.
>
Nathan's are OK, but I'm a Sabrette's man myself.
Nathans' Famous are grilling dogs where Sabrette's are steamed
dogs. It's the Sabrette's that you used to get from the street-
corner cart. Nathan's you had to trek off to a stand
somewheres.
I liked the steaming hot wiener on a soft, warm bun. Mustard,
onion and relish, wash down with an icy cold can of Coke.
Heaven!!
--
}:-) Christopher Jahn
{:-( Dionysian Reveler
Save the whales! Collect the whole set!
To reply: chrisjahn AT MyRealBox.com
J. Jasper
The TheatrElf wrote:
>
> And it came to pass that wrote:
>
> > So. T'other day, I found packages of "Nathan's
> > Famous"--they're very tasty. But what I'd like to know is
> > this: Has anyone familiar with the *real* Nathan's tried
> > the packaged ones? Do they compare?
> >
> > I've never been to NY, and likely never will get there.
> > Though such things as Nathan's etc are tempting.
> >
>
> Nathan's are OK, but I'm a Sabrette's man myself.
>
> Nathans' Famous are grilling dogs where Sabrette's are steamed
> dogs. It's the Sabrette's that you used to get from the street-
> corner cart. Nathan's you had to trek off to a stand
> somewheres.
>
> I liked the steaming hot wiener on a soft, warm bun. Mustard,
> onion and relish, wash down with an icy cold can of Coke.
> Heaven!!
>
I tend to go with mustard and sauerkraut myself. Mmmm...
Magister
> This being July, early in the month we got the reports about the
> Nathan's hotdog eating contest. This, combined with a couple other
> things, gave me a major jones for GOOD hotdogs. Now, living in
> Seattle, one available option is The Frankfurter--they have great
> dogs. But I wanted something to fix at home.
Have you ever heard of "Hebrew National"? They're kosher hotdogs...and
the BEST I've EVER had, bar none! No fillers, no nasty aftertaste.
They come in two sizes, regular and dinner franks (the bigger one). I
love their slogan.."We answer to a higher authority" (tm)
> Second half of question: Tell me (us, really) about your favorite
> hotdogs--either the sausages/franks you like, or the dogs from your
> favorite stand.
I can't think of any one favorite hotdog stand, but the best advice I
ever heard about hotdogs came from Dennis the Menace:
"A hotdog just don't taste right without a baseball game in front of
it!"
Safeco Field...Yum.
> Oh--I also have a candidate for 'most disappointing': I tried some
> Johnsonville brats. Ate two, tossed the other two from the pkg of 4.
> Yeck. (though it probably is a MV situation, there.)
I tried 'em too, on the suggestion of the ads done by a local
talk-show host. (You're in Seattle...you may have heard Dori's ad as
well.) I grilled them...VERY disappointing.
Magister
Allan Wheeler
> Nathan's hotdog eating contest. This, combined with a couple other
> things, gave me a major jones for GOOD hotdogs. Now, living in
> Seattle, one available option is The Frankfurter--they have great
> dogs. But I wanted something to fix at home.
>
> So. T'other day, I found packages of "Nathan's Famous"--they're very
> tasty. But what I'd like to know is this: Has anyone familiar with
> the *real* Nathan's tried the packaged ones? Do they compare?
>
> I've never been to NY, and likely never will get there. Though such
> things as Nathan's etc are tempting.
>
> Second half of question: Tell me (us, really) about your favorite
> hotdogs--either the sausages/franks you like, or the dogs from your
> favorite stand.
>
> I mentioned Seattle's local chain, The Frankfurter--they use some
> excellent sausages, and do a *good* dog. My favorite is the kielbasa.
> Though the kosher dog is very close.
>
> Oh--I also have a candidate for 'most disappointing': I tried some
> Johnsonville brats. Ate two, tossed the other two from the pkg of 4.
> Yeck. (though it probably is a MV situation, there.)
Did you simmer the Brats in beer before cooking? This improves them
remarkably. Fill a kettle with beer (any cheap brand) ddep enough to
simmer the brats for about 1-2 hours. Then grill them. This removes
much of the fat, and garauntees that they are thouroughly cooked. It
improves them enough to qualify as food for the Gods.
Al
den...@tanstaafl.zipcon.net.invalid
<lastin_N...@icprb.org> held forth, saying:
>PS. Watch your local PBS channel for "A Hot Dog Show" (yes, that's the
>title)! It's a hoot!
There was a great series of three shows on Discovery a week or so ago;
pizza, dogs, burgers, KFC, Chinese, Mexican, etc etc. <drool!>
den...@tanstaafl.zipcon.net.invalid
held forth, saying:
>den...@TANSTAAFL.zipcon.net.invalid wrote in message news:<tilvjugrom592iji5...@4ax.com>...
>> Oh--I also have a candidate for 'most disappointing': I tried some
>> Johnsonville brats. Ate two, tossed the other two from the pkg of 4.
>> Yeck. (though it probably is a MV situation, there.)
>
>Did you simmer the Brats in beer before cooking? This improves them
>remarkably. Fill a kettle with beer (any cheap brand) ddep enough to
>simmer the brats for about 1-2 hours. Then grill them. This removes
>much of the fat, and garauntees that they are thouroughly cooked. It
>improves them enough to qualify as food for the Gods.
>
>Al
Nope. Didn't do that. Won't go to the trouble and expense, either.
PS--for Seattle folk: I'm told that the butcher shop on QA Hill
(corner of McGraw and QA Avenue) has some great sausages. I've not
tried 'em though.
den...@tanstaafl.zipcon.net.invalid
saying:
>Have you ever heard of "Hebrew National"? They're kosher hotdogs...and
>the BEST I've EVER had, bar none! No fillers, no nasty aftertaste.
>They come in two sizes, regular and dinner franks (the bigger one). I
>love their slogan.."We answer to a higher authority" (tm)
Yup. I know they're good--haven't tried 'em yet. The 'Canadian
Jumbos' you get some places in town are fair.
My biggest (only, I guess) gripe about the Nathan's dogs is that
they're skinless. I just have a strong preference for biting into a
dog and having it *pop* and spurt some juice.
Next pack of dogs I buy will likely be Hebrew Nationals.
Jette Goldie
"Magister" <mag...@att.net> wrote
> I can't think of any one favorite hotdog stand, but the best advice I
> ever heard about hotdogs came from Dennis the Menace:
>
> "A hotdog just don't taste right without a baseball game in front of
> it!"
Hmmm, must be a completely different Dennis the
Menace to the one I grew up with - our Dennis never
saw a baseball game in his puff!
(he'd probably call it a *sissy* game)
<g>
--
Jette
(aka Vinyaduriel)
"Work for Peace and remain fiercely loving" - Jim Byrnes
je...@blueyonder.co.uk
http://www.jette.pwp.blueyonder.co.uk/
http://bosslady.tripod.com/fanfic.html
Jette Goldie
"sfw" <s...@dork.com> wrote in message news:3D40688A...@dork.com...
> den...@TANSTAAFL.zipcon.net.invalid wrote:
> > Second half of question: Tell me (us, really) about your favorite
> > hotdogs--either the sausages/franks you like, or the dogs from your
> > favorite stand.
>
> Can't answer the first part. However... HOT DOGS!
>
> Ok, I live in DC now. But I grew up in Rochester, NY. Home of
> delicious yummy Zweigel's Hot Dogs. Now, you have to get the Texas
> Style ones - none of that skinless stuff. But both their red hots and
> their white hots are just most delicious.
I live in Scotland and hotdogs are limp, soggy, tasteless
pink things served in a soggy bun with soggy onions.
First trip to the US I discovered that
1) hot dogs aren't always like that
2) they can be grilled instead of just heated to
lukewarm temperature in salty water.
3) I LIKE hot dogs - well, I like the ones I get
in the US.
My hostess started to make jokes about how
we had to stop at every hot dog stall so I could
try a different kind. In San Francisco I was taken
to a speciality hot dog/sausage take-away in
the university area. Mmmmm!
:-)
sfw
>
> "Magister" <mag...@att.net> wrote
> > I can't think of any one favorite hotdog stand, but the best advice I
> > ever heard about hotdogs came from Dennis the Menace:
> >
> > "A hotdog just don't taste right without a baseball game in front of
> > it!"
>
> Hmmm, must be a completely different Dennis the
> Menace to the one I grew up with - our Dennis never
> saw a baseball game in his puff!
>
> (he'd probably call it a *sissy* game)
Well, I believe that the quote is actually from Charlie Brown, in
Peanuts.
I'm assuming your Dennis the Menace is something other than the comic?
And, "In his puff"? Definition please?
Sarah
Jette Goldie
"sfw" <s...@dork.com> wrote in message news:3D41A3C5...@dork.com...
Dennis the Menace is indeed from a comic
book - The Dandy, published in Dundee by
D C Thomson. Nasty little boy with shaggy
black hair, striped sweater and a nasty shaggy
black dog called Gnasher. Dennis spends
his time beating up "sissy" boys (nerds/geeks)
and destroying things - and then being spanked
by his father. Or rather he did when I was a kid
- he may have been "cleaned up" for the modern
era.
"in his puff" - Scottish slang for "in his life".
sfw
> Dennis the Menace is indeed from a comic
> book - The Dandy, published in Dundee by
> D C Thomson. Nasty little boy with shaggy
> black hair, striped sweater and a nasty shaggy
> black dog called Gnasher. Dennis spends
> his time beating up "sissy" boys (nerds/geeks)
> and destroying things - and then being spanked
> by his father. Or rather he did when I was a kid
> - he may have been "cleaned up" for the modern
> era.
Ah. Ok, ours is a far too cutesy newspaper comic panel. Like,
nauseatingly sweet. Here:
http://www.washingtonpost.com/wp-srv/style/comics/king.htm?name=Dennis_The_Menace
Oh, and thanks for the definition!
Sarah
Andreas Schaefer
<j...@blueyonder.com.uk> wrote:
snip
>
>"in his puff" - Scottish slang for "in his life".
Ah thanks. As 'Puff' is German coloquial/slang for bordello I could
not quite imagine Dennis there.
Andreas
den...@tanstaafl.zipcon.net.invalid
<j...@blueyonder.com.uk> held forth, saying:
>
>"sfw" <s...@dork.com> wrote in message news:3D40688A...@dork.com...
>> den...@TANSTAAFL.zipcon.net.invalid wrote:
>> > Second half of question: Tell me (us, really) about your favorite
>> > hotdogs--either the sausages/franks you like, or the dogs from your
>> > favorite stand.
>>
>> Can't answer the first part. However... HOT DOGS!
>>
>> Ok, I live in DC now. But I grew up in Rochester, NY. Home of
>> delicious yummy Zweigel's Hot Dogs. Now, you have to get the Texas
>> Style ones - none of that skinless stuff. But both their red hots and
>> their white hots are just most delicious.
>
>
>I live in Scotland and hotdogs are limp, soggy, tasteless
>pink things served in a soggy bun with soggy onions.
>
>
>First trip to the US I discovered that
>1) hot dogs aren't always like that
>2) they can be grilled instead of just heated to
>lukewarm temperature in salty water.
>3) I LIKE hot dogs - well, I like the ones I get
>in the US.
>
>My hostess started to make jokes about how
>we had to stop at every hot dog stall so I could
>try a different kind. In San Francisco I was taken
>to a speciality hot dog/sausage take-away in
>the university area. Mmmmm!
>
>:-)
Hm. You can get the sausages/dogs, yes? And rolls?
Got a grill? (or a broiler, or a fire, or....)
Teach your Scots friends what a hot dog should be.
I have to ask: do they deep-fry hotdogs in Glasgow?
Jette Goldie
<den...@TANSTAAFL.zipcon.net.invalid> wrote in message
news:g4a3kugl7lanursu9...@4ax.com...
NO!! But both Glasgow and Edinburgh do deep fry
"Dutch Smoked Sausage" (great with chips <g>)
Arri London
They certainly do in London. Batter-dipped first though.
Hotdogs sometimes, but saveloys more frequently; at least in
my East End neighbourhood. Strange concept but not
necessarily bad. Never served in a bun though... only on top
of the open cone of chips (fries).
Ace Lightning
>>I have to ask: do they deep-fry hotdogs in Glasgow?
Sounds a lot like corn dogs - a Southern US delicacy,
consisting of a hot dog dipped in cornbread batter
and deep-fried.
>Hotdogs sometimes, but saveloys more frequently; at least in
>my East End neighbourhood. Strange concept but not
>necessarily bad. Never served in a bun though... only on top
>of the open cone of chips (fries)
Corn dogs are usually made by impaling the hot dog
lengthwise with a bamboo skewer before dipping them
in the batter. The purchaser holds the end of the
stick and gnaws the corn dog off, rather like eating
kebabs. Fries on the side.
(What's a saveloy?)
Allan Wheeler
> On 25 Jul 2002 21:18:02 -0700, alwh...@voyager.net (Allan Wheeler)
> held forth, saying:
>
> >den...@TANSTAAFL.zipcon.net.invalid wrote in message news:<tilvjugrom592iji5...@4ax.com>...
> >> Oh--I also have a candidate for 'most disappointing': I tried some
> >> Johnsonville brats. Ate two, tossed the other two from the pkg of 4.
> >> Yeck. (though it probably is a MV situation, there.)
> >
> >Did you simmer the Brats in beer before cooking? This improves them
> >remarkably. Fill a kettle with beer (any cheap brand) ddep enough to
> >simmer the brats for about 1-2 hours. Then grill them. This removes
> >much of the fat, and garauntees that they are thouroughly cooked. It
> >improves them enough to qualify as food for the Gods.
> >
> >Al
>
> Nope. Didn't do that. Won't go to the trouble and expense, either.
>
> PS--for Seattle folk: I'm told that the butcher shop on QA Hill
> (corner of McGraw and QA Avenue) has some great sausages. I've not
> tried 'em though.
Good, it will mean more of them for us who love them.
Al
Beth Jackson
>>I can't think of
>>any one favorite hotdog stand,
>>but the best advice I ever heard
>>about hotdogs
>>came from
>>Dennis the Menace:
;->
Well sure
-- sometimes
"outta the mouths of babes"
an' all that;>
>>"A hotdog just don't taste right
>> without a baseball game
>> in front of it!"
<g>
Yup; that sounds like Dennis, all right.
:)
Or, another "one-liner cartoon" quote:
-Dennis and his dad
are buying hotdogs
at a small hotdog-stand,
at the beach.
-Dennis is declaring
("telling" is too mild a word
for Dennis' usual style, IMO;) to the cook,
-"I want *everything* on *my* hotdog!
Including a *hamburger*!"
(I still like that one...:)
Jette Goldie:
>Hmmm,
>must be a completely different
>Dennis the Menace
>to the one I grew up with
>- our
>Dennis never saw
>a baseball game in his puff!
"His puff"??
{:-) (sounds interesting:)
>(he'd probably call it
> a *sissy* game)
><g>
<g>
Well that last part certainly does sound like the Dennis I grew up with!
;-D
~~~~~~~~~~~~~~~~~~~~~
"The Canvas Canary"
~~~~~~~~~~~~~~~~~~~~~
I love to paint,
I like to sing,
I have blonde hair, and
I am a little bit flighty:)
(Visit my website to see my art & me;)
Bruce Klaiss
>> I can't think of any one favorite hotdog stand, but the best advice I
>> ever heard about hotdogs came from Dennis the Menace:
>>
>> "A hotdog just don't taste right without a baseball game in front of
>> it!"
"You sure that wasn't Charlie Brown in 'Peanuts'?" Harper Blue says. "I
have the distinct feeling I saw it there in a book collection.
"My favorite line like that was from the film version of '2010.' John
Lithgow is talking to Roy Scheider, asking what Roy's character misses most
about Earth. (They're both in orbit around Io on board the reactivated
Discovery.) And Roy says something like, 'Hot dogs...boiled, not fried.
Hot dogs in front of a live baseball game. It's the seventh game of the
World Series at Yankee Stadium in October, and the hot dogs have been
boiling in the pot since April.' Kitt doesn't understand this, for some
reason...." HB smiles and takes a sip of Bushmills.
--
Bruce Klaiss, MSLS
-----
"Free the Bound Periodicals!!!"
Proprietor of the Beatles' favorite coffeehouse -- Latte' Be
"Espresso -- coffee with hair. Raktajino -- coffee with TEETH!"
"Will you join in our crusade? Who will be strong and stand with me?
Somewhere beyond the barricade, is there a world you long to see?"
-- from the Broadway musical "Les Miserables"
In time of war, guard your freedoms even more closely!
Bruce Klaiss
news:9160999.02072...@posting.google.com:
> I also enjoy Sabrett's from various streetcorner stands in NYC, and
> sometimes even here in Washington.
Harper Blue grimaces. "Oh, dear. The only Sabrett's I ever had was from a
cart in downtown Orlando, and it was terribly overdone; tough and greasy.
Turned me off to the brand."
Peter Eng
den...@TANSTAAFL.zipcon.net.invalid wrote:
>
> I have to ask: do they deep-fry hotdogs in Glasgow?
>
(oblivious mode on)
No, they deep-fry hotdogs in oil.
(oblivious mode off)
Peter Eng
Arri London
>
> Arri London wrote:
> >>I have to ask: do they deep-fry hotdogs in Glasgow?
> >They certainly do in London. Batter-dipped first though.
>
> Sounds a lot like corn dogs - a Southern US delicacy,
> consisting of a hot dog dipped in cornbread batter
> and deep-fried.
No...the batter isn't cornbread and not nearly as thick.
>
> >Hotdogs sometimes, but saveloys more frequently; at least in
> >my East End neighbourhood. Strange concept but not
> >necessarily bad. Never served in a bun though... only on top
> >of the open cone of chips (fries)
>
> Corn dogs are usually made by impaling the hot dog
> lengthwise with a bamboo skewer before dipping them
> in the batter. The purchaser holds the end of the
> stick and gnaws the corn dog off, rather like eating
> kebabs. Fries on the side.
Nothing like that...no stick.
>
> (What's a saveloy?)
A hideously red or red-orange tubular mystery meat. When not
served battered and fried, often served in the East End of
London accompanied by pease porridge in which to dip it.
Ace Lightning
>>>>I have to ask: do they deep-fry hotdogs in Glasgow?
>>>They certainly do in London. Batter-dipped first though.
>>Sounds a lot like corn dogs - a Southern US delicacy,
>>consisting of a hot dog dipped in cornbread batter
>>and deep-fried.
>No...the batter isn't cornbread and not nearly as thick.
I was just pointing out the vaguely similar concept of
dipping a hot dog in batter and frying it.
>>Corn dogs are usually made by impaling the hot dog
>>lengthwise with a bamboo skewer before dipping them
>>in the batter. The purchaser holds the end of the
>>stick and gnaws the corn dog off, rather like eating
>>kebabs. Fries on the side.
>Nothing like that...no stick.
Lacking a bun or a stick to hold it by, how does one
eat a fried hot dog - with a fork, or with one's bare
hands?
>>(What's a saveloy?)
>A hideously red or red-orange tubular mystery meat. When not
>served battered and fried, often served in the East End of
>London accompanied by pease porridge in which to dip it.
That sounds like the kind of food Americans (rightly or
wrongly) *expect* of British cuisine - a parody of all the
horrible things we've heard about English food.
(Let me hasten to point out that *EVERY* country has
foods that the rest of the world misunderstands, and
considers revolting.)
Arri London
>
> Arri London wrote:
> >>>>I have to ask: do they deep-fry hotdogs in Glasgow?
> >>>They certainly do in London. Batter-dipped first though.
> >>Sounds a lot like corn dogs - a Southern US delicacy,
> >>consisting of a hot dog dipped in cornbread batter
> >>and deep-fried.
> >No...the batter isn't cornbread and not nearly as thick.
>
> I didn't expect anything British to have conrmeal in it;
> I was just pointing out the vaguely similar concept of
> dipping a hot dog in batter and frying it.
True enough. But for me they are so very different, I
wouldn't really make the association.
>
> >>Corn dogs are usually made by impaling the hot dog
> >>lengthwise with a bamboo skewer before dipping them
> >>in the batter. The purchaser holds the end of the
> >>stick and gnaws the corn dog off, rather like eating
> >>kebabs. Fries on the side.
> >Nothing like that...no stick.
>
> Lacking a bun or a stick to hold it by, how does one
> eat a fried hot dog - with a fork, or with one's bare
> hands?
If it's on top of an order of chips 'open', one uses one's
fingers or the wooden chip forks supplied. I don't know what
people do with it when the order is 'closed' and taken home.
>
> >>(What's a saveloy?)
> >A hideously red or red-orange tubular mystery meat. When not
> >served battered and fried, often served in the East End of
> >London accompanied by pease porridge in which to dip it.
>
> That sounds like the kind of food Americans (rightly or
> wrongly) *expect* of British cuisine - a parody of all the
> horrible things we've heard about English food.
Hardly different from anything served at McD or
Wienerschnitzel; am I to *expect* that of all American
cooking? Those too are a parody of all the horrible things
I've heard and experienced about American food.
> (Let me hasten to point out that *EVERY* country has
> foods that the rest of the world misunderstands, and
> considers revolting.)
Precisely! Goes either way doesn't it?
Basil
"Such as, oh say---corndogs!"
He chortles evily as he ties a circle into the thread.
den...@tanstaafl.zipcon.net.invalid
saying:
>Ah. Ok, ours is a far too cutesy newspaper comic panel. Like,
>nauseatingly sweet. Here:
>http://www.washingtonpost.com/wp-srv/style/comics/king.htm?name=Dennis_The_Menace
Hank Ketcham wouldn't agree that Dennis is over-sweet. Nor,
certainly, would Margaret or Mr. Wilson.
(I grant you, DtM had more attitude years ago. And it may be that
HK's successors don't quite have the touch. No surprise there.)
(I once attended the HS Hank K. did--there were some fascinating
historical notes up; I wonder what happened to them. That school
(same building) is luxury apartments now.)
Ace Lightning
>>(Let me hasten to point out that *EVERY* country has
>>foods that the rest of the world misunderstands, and
>>considers revolting.)
>"Such as, oh say---corndogs!"
>He chortles evily as he ties a circle into the thread.
Very neat, Basil - would you like a wedge of fresh lime
with your next tonic & tonic?
BTW, are you the Basil that I met in a small town in
Georgia, just outside of Chattannooga, TN, a couple
of years ago? I was the fat middle-aged Wiccan dressed
all in purple, although that was before I started dyeing
my hair to match...
Ace Lightning
>>I didn't expect anything British to have conrmeal in it;
>>I was just pointing out the vaguely similar concept of
>>dipping a hot dog in batter and frying it.
>True enough. But for me they are so very different, I
>wouldn't really make the association.
What *is* the batter like?
>>Lacking a bun or a stick to hold it by, how does one
>>eat a fried hot dog - with a fork, or with one's bare
>>hands?
>If it's on top of an order of chips 'open', one uses one's
>fingers or the wooden chip forks supplied. I don't know what
>people do with it when the order is 'closed' and taken home.
Use a fork from their silverware drawer at home?
>>>>(What's a saveloy?)
>>>A hideously red or red-orange tubular mystery meat. When not
>>>served battered and fried, often served in the East End of
>>>London accompanied by pease porridge in which to dip it.
>>That sounds like the kind of food Americans (rightly or
>>wrongly) *expect* of British cuisine - a parody of all the
>>horrible things we've heard about English food.
>Hardly different from anything served at McD or
>Wienerschnitzel; am I to *expect* that of all American
>cooking? Those too are a parody of all the horrible things
>I've heard and experienced about American food.
The only "Wienerschnitzel" I'm familiar with is the
Austrian dish by that name, which is just sauteed
veal cutlets (with variations on sauces and garnishes).
But fast food does serve as an example of the worst of
American cuisine, justifiably ridiculed by people from
every other country in the world. (Although they all
seem to eat McD's food anyway, as soon as it becomes
available in their countries. Hmmm... maybe the time
has come to start marketing saveloys in the US, just
for the novelty value?)
>>(Let me hasten to point out that *EVERY* country has
>>foods that the rest of the world misunderstands, and
>>considers revolting.)
>Precisely! Goes either way doesn't it?
Then there are the foods that are promoted as "local
delicacies", and urged upon tourists as a kind of
nasty practical joke. "Oh, yes, chicken feet/sheep's
eyeballs/fermented fish/Vegemite is our most famous
national dish! You must try some!"... and then fall
down laughing at the dumb foreigners who are stupid
enough to actually *eat* the stuff... ;-)
Basil
<ace.li...@verizon.net> wrote:
>Basil wrote:
>>>(Let me hasten to point out that *EVERY* country has
>>>foods that the rest of the world misunderstands, and
>>>considers revolting.)
>>"Such as, oh say---corndogs!"
>>He chortles evily as he ties a circle into the thread.
>
>Very neat, Basil - would you like a wedge of fresh lime
((I read this far and started to wince, wondering where Ace would
suggest putting it.))
>with your next tonic & tonic?
((Whew))
"Certainly. Thank you."
>BTW, are you the Basil that I met in a small town in
>Georgia, just outside of Chattannooga, TN, a couple
>of years ago? I was the fat middle-aged Wiccan dressed
>all in purple, although that was before I started dyeing
>my hair to match...
"I'm afraid not. I've never been in Georgia in my life. In fact, the
approximately 100 miles from where I am to The Strait of Georgia is
the closest I've ever been." He smiles. And The Strait of Georgia is
nowhere near The State of Georgia."
Ace Lightning
>>Very neat, Basil - would you like a wedge of fresh lime
>((I read this far and started to wince, wondering where Ace would
>suggest putting it.))
Now why would I do that to a perfectly innocent wedge of lime?
>>with your next tonic & tonic?
>((Whew))
>"Certainly. Thank you."
Mike, you heard the man. And put a matching wedge of lime
in my Bacardi Select & Coke, there's a dear...
>>BTW, are you the Basil that I met in a small town in
>>Georgia, just outside of Chattannooga, TN, a couple
>>of years ago? I was the fat middle-aged Wiccan dressed
>>all in purple, although that was before I started dyeing
>>my hair to match...
>"I'm afraid not. I've never been in Georgia in my life. In fact, the
I didn't think you were. But I wouldn't know if I didn't
ask...
>approximately 100 miles from where I am to The Strait of Georgia is
>the closest I've ever been." He smiles. And The Strait of Georgia is
>nowhere near The State of Georgia."
Since your email address isn't in the .ca domain, I'll hazard
a guess that you're very close to as far northwest as it's
possible to go within the Lower 48. I've never been there, but
i know someone who spends her summers on Vancouver Island.
From all reports, that's a very pretty part of the world you've
got there.
Jette Goldie
"Ace Lightning" <ace.li...@verizon.net> wrote in message
news:3D437D45...@verizon.net...
> Arri London wrote:
> >>I didn't expect anything British to have conrmeal in it;
> >>I was just pointing out the vaguely similar concept of
> >>dipping a hot dog in batter and frying it.
> >True enough. But for me they are so very different, I
> >wouldn't really make the association.
>
> What *is* the batter like?
>
Same batter as would be on the fish.
den...@tanstaafl.zipcon.net.invalid
<ace.li...@verizon.net> held forth, saying:
>>approximately 100 miles from where I am to The Strait of Georgia is
>>the closest I've ever been." He smiles. And The Strait of Georgia is
>>nowhere near The State of Georgia."
>
>Since your email address isn't in the .ca domain, I'll hazard
>a guess that you're very close to as far northwest as it's
>possible to go within the Lower 48. I've never been there, but
>i know someone who spends her summers on Vancouver Island.
>From all reports, that's a very pretty part of the world you've
>got there.
If Basil is 100 miles from the Straits of Georgia (and not in Canada),
he's a lot closer than 100 miles to where I sit at the N. end of Lake
Washington.
FreeTrav
>This being July, early in the month we got the reports about the
>Nathan's hotdog eating contest. This, combined with a couple other
>things, gave me a major jones for GOOD hotdogs. Now, living in
>Seattle, one available option is The Frankfurter--they have great
>dogs. But I wanted something to fix at home.
>So. T'other day, I found packages of "Nathan's Famous"--they're very
>tasty. But what I'd like to know is this: Has anyone familiar with
>the *real* Nathan's tried the packaged ones? Do they compare?
They're similar, but unless you cook 'em on the same kind of apparatus that
Nathan's does, they won't be _the_same_.
In fact, I can tell you from personal, direct experience: Nathan's Famous
Franks taste _different_ somehow when you have them at Store Number One in
Coney Island, Brooklyn, right on the Boardwalk, rather than at any of the
other Nathan's places in the Greater NY Metro Area.
>I've never been to NY, and likely never will get there. Though such
>things as Nathan's etc are tempting.
Come visit NYC - this is a subliminal message. <g>
-----------== Posted via Newsfeed.Com - Uncensored Usenet News ==----------
http://www.newsfeed.com The #1 Newsgroup Service in the World!
-----= Over 100,000 Newsgroups - Unlimited Fast Downloads - 19 Servers =-----
FreeTrav
>On 25 Jul 2002 21:07:03 -0700, mag...@att.net (Magister) held forth,
>saying:
>>Have you ever heard of "Hebrew National"? They're kosher hotdogs...and
>>the BEST I've EVER had, bar none! No fillers, no nasty aftertaste.
>>They come in two sizes, regular and dinner franks (the bigger one). I
>>love their slogan.."We answer to a higher authority" (tm)
>Yup. I know they're good--haven't tried 'em yet. The 'Canadian
>Jumbos' you get some places in town are fair.
>My biggest (only, I guess) gripe about the Nathan's dogs is that
>they're skinless. I just have a strong preference for biting into a
>dog and having it *pop* and spurt some juice.
Ummmm... Nathan's has a with-skins version; that is, in fact, what they
serve at their restaurants/stands. In fact, when I first saw Nathan's in
the supermarket, that was _all_ they had.
Come visit NYC ... this is a subliminal message <g>
>Next pack of dogs I buy will likely be Hebrew Nationals.
These are absolutely the best kosher dogs I've had.
Arri London
>
> Arri London wrote:
> >>I didn't expect anything British to have conrmeal in it;
> >>I was just pointing out the vaguely similar concept of
> >>dipping a hot dog in batter and frying it.
> >True enough. But for me they are so very different, I
> >wouldn't really make the association.
>
> What *is* the batter like?
Same batter as on the fish, flour and a liquid mostly,
probably some commercial additives. Not too thick and fries
up very crispy all the way down to the fish. Some not very
good chippies make it too thick and the layer next to the
fish (or whatever) is soggy and greasy UGH!
>
> >>Lacking a bun or a stick to hold it by, how does one
> >>eat a fried hot dog - with a fork, or with one's bare
> >>hands?
> >If it's on top of an order of chips 'open', one uses one's
> >fingers or the wooden chip forks supplied. I don't know what
> >people do with it when the order is 'closed' and taken home.
>
> Use a fork from their silverware drawer at home?
Most likely, although I'd probably eat it with my fingers at
home as well.
>
> >>>>(What's a saveloy?)
> >>>A hideously red or red-orange tubular mystery meat. When not
> >>>served battered and fried, often served in the East End of
> >>>London accompanied by pease porridge in which to dip it.
> >>That sounds like the kind of food Americans (rightly or
> >>wrongly) *expect* of British cuisine - a parody of all the
> >>horrible things we've heard about English food.
> >Hardly different from anything served at McD or
> >Wienerschnitzel; am I to *expect* that of all American
> >cooking? Those too are a parody of all the horrible things
> >I've heard and experienced about American food.
>
> The only "Wienerschnitzel" I'm familiar with is the
> Austrian dish by that name, which is just sauteed
> veal cutlets (with variations on sauces and garnishes).
A chain of hotdog places. I'd assumed they were national,
but perhaps not.
>
> But fast food does serve as an example of the worst of
> American cuisine, justifiably ridiculed by people from
> every other country in the world. (Although they all
> seem to eat McD's food anyway, as soon as it becomes
> available in their countries. Hmmm... maybe the time
> has come to start marketing saveloys in the US, just
> for the novelty value?)
Not much point. Quite similar to the worst American hotdogs
and 'polish' sausages. They aren't highly regarded in the UK
either, but readily available around London anyway. Not
certain if they go farther than that.
>
> >>(Let me hasten to point out that *EVERY* country has
> >>foods that the rest of the world misunderstands, and
> >>considers revolting.)
> >Precisely! Goes either way doesn't it?
>
> Then there are the foods that are promoted as "local
> delicacies", and urged upon tourists as a kind of
> nasty practical joke. "Oh, yes, chicken feet/sheep's
> eyeballs/fermented fish/Vegemite is our most famous
> national dish! You must try some!"... and then fall
> down laughing at the dumb foreigners who are stupid
> enough to actually *eat* the stuff... ;-)
LOL! I put peanut butter and grape jelly sandwiches in that
category.
Arri London
Dunno...I've met people who say they like corndogs. Haven't
met anyone who has said they like saveloys.
Pat Brimhall
<ace.li...@verizon.net> wrote:
>Corn dogs are usually made by impaling the hot dog
>lengthwise with a bamboo skewer before dipping them
>in the batter. The purchaser holds the end of the
>stick and gnaws the corn dog off, rather like eating
>kebabs. Fries on the side.
I forget what it is called, but there is also a breakfast version you
can buy frozen in the grocery stores around here: A breakfast sausage
link impaled on a skewer, dipped in pancake batter and fried. Reheat
it in the micowave and you have a breakfast to go (along with "maple"
syrup to dip it in).
Pat B.
--
"If cats and humans live together, *someone* is going to get trained.
Left to chance, it isn't going to be the cat."
Basil
<ace.li...@verizon.net> wrote:
>Basil wrote:
>>>Very neat, Basil - would you like a wedge of fresh lime
>>((I read this far and started to wince, wondering where Ace would
>>suggest putting it.))
>
>Now why would I do that to a perfectly innocent wedge of lime?
Basil gets a wicked grin. "I refuse to speculate. --- At least, out
loud."
>
>>>with your next tonic & tonic?
>>((Whew))
>>"Certainly. Thank you."
>
>Mike, you heard the man. And put a matching wedge of lime
>in my Bacardi Select & Coke, there's a dear...
Mike sticks the wedge on the last T&T, that's still waiting for Basil
to get to it.
>>>BTW, are you the Basil that I met in a small town in
>>>Georgia, just outside of Chattannooga, TN, a couple
>>>of years ago? I was the fat middle-aged Wiccan dressed
>>>all in purple, although that was before I started dyeing
>>>my hair to match...
>>"I'm afraid not. I've never been in Georgia in my life. In fact, the
>
>I didn't think you were. But I wouldn't know if I didn't
>ask...
"True. No harm done, either."
>>approximately 100 miles from where I am to The Strait of Georgia is
>>the closest I've ever been." He smiles. And The Strait of Georgia is
>>nowhere near The State of Georgia."
>
>Since your email address isn't in the .ca domain, I'll hazard
>a guess that you're very close to as far northwest as it's
>possible to go within the Lower 48. I've never been there, but
>i know someone who spends her summers on Vancouver Island.
>From all reports, that's a very pretty part of the world you've
>got there.
"I think so." He smiles, looking out the window at the green green
trees."
"As I said, I'm in the upper-left-hand corner of the consistent 48.
Though not *all* the way northwest; after all, the south end of the
Strait of Georgia is split between the US and Canada."
The From address is valid, but I rarely look at it. To reach me, use buzz <at> hod <dot> aarg <dot> net
--
I'm not paranoid, the world *is* out to get me!
Basil
den...@TANSTAAFL.zipcon.net.invalid wrote:
>On Sun, 28 Jul 2002 06:28:57 GMT, Ace Lightning
><ace.li...@verizon.net> held forth, saying:
>
>>>approximately 100 miles from where I am to The Strait of Georgia is
>>>the closest I've ever been." He smiles. And The Strait of Georgia is
>>>nowhere near The State of Georgia."
>>
>>Since your email address isn't in the .ca domain, I'll hazard
>>a guess that you're very close to as far northwest as it's
>>possible to go within the Lower 48. I've never been there, but
>>i know someone who spends her summers on Vancouver Island.
>>From all reports, that's a very pretty part of the world you've
>>got there.
>
>If Basil is 100 miles from the Straits of Georgia (and not in Canada),
>he's a lot closer than 100 miles to where I sit at the N. end of Lake
>Washington.
Basil blinks, then smiles. "You certainly are. Sno Valley myself."
The From address is valid, but I rarely look at it. To reach me, use buzz <at> hod <dot> aarg <dot> net
--
[She] is one of the secret masters of the world: a librarian. They control information. Don't ever piss one off. -- Spider Robinson, "Callahan's Touch"
Bruce Klaiss
news:4kv8ku4q4in886r6i...@4ax.com:
>>Corn dogs are usually made by impaling the hot dog
>>lengthwise with a bamboo skewer before dipping them
>>in the batter. The purchaser holds the end of the
>>stick and gnaws the corn dog off, rather like eating
>>kebabs. Fries on the side.
>
> I forget what it is called, but there is also a breakfast version you
> can buy frozen in the grocery stores around here: A breakfast sausage
> link impaled on a skewer, dipped in pancake batter and fried. Reheat
> it in the micowave and you have a breakfast to go (along with "maple"
> syrup to dip it in).
"In a word....BLETCH!"
Lee S. Billings
says...
>
>On Sat, 27 Jul 2002 01:53:19 GMT, Ace Lightning
><ace.li...@verizon.net> wrote:
>
>>Corn dogs are usually made by impaling the hot dog
>>lengthwise with a bamboo skewer before dipping them
>>in the batter. The purchaser holds the end of the
>>stick and gnaws the corn dog off, rather like eating
>>kebabs. Fries on the side.
>
>I forget what it is called, but there is also a breakfast version you
>can buy frozen in the grocery stores around here: A breakfast sausage
>link impaled on a skewer, dipped in pancake batter and fried. Reheat
>it in the micowave and you have a breakfast to go (along with "maple"
>syrup to dip it in).
Eewww. *Sausage* dipped in syrup? Talk about flavors that don't work together!
Celine
--
"Only the powers of evil claim that doing good is boring."
-- Diane Duane, _Nightfall at Algemron_
Ace Lightning
>>What *is* the batter like?
>Same batter as on the fish, flour and a liquid mostly,
>probably some commercial additives. Not too thick and fries
>up very crispy all the way down to the fish. Some not very
>good chippies make it too thick and the layer next to the
>fish (or whatever) is soggy and greasy UGH!
I like that kind of batter on fried things. I can't
eat fish, but it works well on pieces of boneless
chicken breast. I like crisp things. I might even
like it on a hot dog.
>>But fast food does serve as an example of the worst of
>>American cuisine, justifiably ridiculed by people from
>>every other country in the world. (Although they all
>>seem to eat McD's food anyway, as soon as it becomes
>>available in their countries. Hmmm... maybe the time
>>has come to start marketing saveloys in the US, just
>>for the novelty value?)
>Not much point. Quite similar to the worst American hotdogs
>and 'polish' sausages. They aren't highly regarded in the UK
>either, but readily available around London anyway. Not
>certain if they go farther than that.
Well, I can remember when nobody would have believed
that the American public would ever eat bits of raw
fish... so you never know.
>>Then there are the foods that are promoted as "local
>>delicacies", and urged upon tourists as a kind of
>>nasty practical joke. "Oh, yes, chicken feet/sheep's
>>eyeballs/fermented fish/Vegemite is our most famous
>>national dish! You must try some!"... and then fall
>>down laughing at the dumb foreigners who are stupid
>>enough to actually *eat* the stuff... ;-)
>LOL! I put peanut butter and grape jelly sandwiches in that
>category.
I like grape jelly. I like peanut butter. But even when
I was a child, I could never see how they went together.
I'd either eat a peanut-butter sandwich, or a jelly
sandwich.
Ace Lightning
>>Corn dogs are usually made by impaling the hot dog
>>lengthwise with a bamboo skewer before dipping them
>>in the batter. The purchaser holds the end of the
>>stick and gnaws the corn dog off, rather like eating
>>kebabs. Fries on the side.
>I forget what it is called, but there is also a breakfast version you
>can buy frozen in the grocery stores around here: A breakfast sausage
>link impaled on a skewer, dipped in pancake batter and fried. Reheat
>it in the micowave and you have a breakfast to go (along with "maple"
>syrup to dip it in).
While I can see the logic of assembling sausage,
pancake, and syrup into one easy-to-manage package,
it sounds revolting.
Ace Lightning
>>>>Very neat, Basil - would you like a wedge of fresh lime
>>>((I read this far and started to wince, wondering where Ace would
>>>suggest putting it.))
>>Now why would I do that to a perfectly innocent wedge of lime?
>Basil gets a wicked grin. "I refuse to speculate. --- At least, out
>loud."
>>>approximately 100 miles from where I am to The Strait of Georgia is
>>>the closest I've ever been." He smiles. And The Strait of Georgia is
>>>nowhere near The State of Georgia."
>>Since your email address isn't in the .ca domain, I'll hazard
>>a guess that you're very close to as far northwest as it's
>>possible to go within the Lower 48. I've never been there, but
>>i know someone who spends her summers on Vancouver Island.
>>From all reports, that's a very pretty part of the world you've
>>got there.
>"I think so." He smiles, looking out the window at the green green
>trees."
>"As I said, I'm in the upper-left-hand corner of the consistent 48.
>Though not *all* the way northwest; after all, the south end of the
>Strait of Georgia is split between the US and Canada."
It's on my list of Places I Want To Visit Someday!
Ace Lightning
>>I forget what it is called, but there is also a breakfast version you
>>can buy frozen in the grocery stores around here: A breakfast sausage
>>link impaled on a skewer, dipped in pancake batter and fried. Reheat
>>it in the micowave and you have a breakfast to go (along with "maple"
>>syrup to dip it in).
>Eewww. *Sausage* dipped in syrup? Talk about flavors that don't work together!
Well, if you have pancakes and sausages on a plate,
and you pour syrup on the pancakes, some of the
syrup is probably going to get on the sausages. I
suppose the sausage-on-a-skewer food item could
use that as the justification. But "maple flavored"
syrup is an utter abomination! (I spent a decent
percentage of my mis-spent youth in New Hampshire,
where maple syrup is almost a religion unto itself.
Incidentally, I've found that the little flat pint
tins of real maple syrup, which are fairly inexpensive
in US supermarkets, make wonderful hostess gifts
when traveling to other continents. Very little maple
syrup gets exported, it seems, so the real stuff is
astronomically expensive overseas, when they can get
it at all.)
den...@tanstaafl.zipcon.net.invalid
forth, saying:
>Ummmm... Nathan's has a with-skins version; that is, in fact, what they
>serve at their restaurants/stands. In fact, when I first saw Nathan's in
>the supermarket, that was _all_ they had.
Wish that's what we got here.
>Come visit NYC ... this is a subliminal message <g>
>
>>Next pack of dogs I buy will likely be Hebrew Nationals.
>
>These are absolutely the best kosher dogs I've had.
Had a Hebrew National dog today at Safeco Field (Mariners lost 1-0,
dammit), and while 'twas good, I'll need further sampling to make my
final decision on 'em.
LeAnne
>
>
> (Chicago dogs are topped with neon green dill relish, tomatoes, onions, > mustard, and a sprinkling of carroway or poppy seeds)
>
Oh, and celery salt...mustn't forget the celery salt! Chicago-style dogs
have been referred to as "hot dogs for grownups!"
LeAnne, salivating heavily
LeAnne
>
> LaughSong wrote:
> >
> > Sarah wrote
> > > Can't get a
> > > proper dog here at all. The closest I've found is the Chili Dogs at
> > > Ben's Chili Bowl http://www.benschilibowl.com/
> >
> > Wow, who'd've guessed The Bowl would have a website?
>
> I note that I did not find a website for the Vienna Inn - the DH's
> favorite local chili dogs.
>
Oh, goodness, yes. The hot dogs themselves aren't unique (good ol' Oscar
Meyer), but the atmosphere just can't be beat...and the location,
conveniently near the W&OD bike trail for a quick nosh. The chili cheese
fries are also worth a stop. Perhaps the Vienna Inn or Ben's would be
possibilities for a DC RS sometime in autumn? PS. You heard the Vienna
Inn had a fire recently, right? Just the office, I believe...no serious
damage to the kitchen or dining area, and they were planning to reopen
fairly soon after the fire.
LeAnne
Arri London
>
> Arri London wrote:
> >>What *is* the batter like?
> >Same batter as on the fish, flour and a liquid mostly,
> >probably some commercial additives. Not too thick and fries
> >up very crispy all the way down to the fish. Some not very
> >good chippies make it too thick and the layer next to the
> >fish (or whatever) is soggy and greasy UGH!
>
> I like that kind of batter on fried things. I can't
> eat fish, but it works well on pieces of boneless
> chicken breast. I like crisp things. I might even
> like it on a hot dog.
Try it on a good hot dog. It doesn't really add much, but
makes a change.
>
> >>But fast food does serve as an example of the worst of
> >>American cuisine, justifiably ridiculed by people from
> >>every other country in the world. (Although they all
> >>seem to eat McD's food anyway, as soon as it becomes
> >>available in their countries. Hmmm... maybe the time
> >>has come to start marketing saveloys in the US, just
> >>for the novelty value?)
> >Not much point. Quite similar to the worst American hotdogs
> >and 'polish' sausages. They aren't highly regarded in the UK
> >either, but readily available around London anyway. Not
> >certain if they go farther than that.
>
> Well, I can remember when nobody would have believed
> that the American public would ever eat bits of raw
> fish... so you never know.
True... but then many Americans, of Korean, Japanese and
Dutch origins, have always eaten raw fish. Lots of people in
the US are pretty much eating saveloys in any case...they're
just not called that.
>
> >>Then there are the foods that are promoted as "local
> >>delicacies", and urged upon tourists as a kind of
> >>nasty practical joke. "Oh, yes, chicken feet/sheep's
> >>eyeballs/fermented fish/Vegemite is our most famous
> >>national dish! You must try some!"... and then fall
> >>down laughing at the dumb foreigners who are stupid
> >>enough to actually *eat* the stuff... ;-)
> >LOL! I put peanut butter and grape jelly sandwiches in that
> >category.
>
> I like grape jelly. I like peanut butter. But even when
> I was a child, I could never see how they went together.
> I'd either eat a peanut-butter sandwich, or a jelly
> sandwich.
Agreed but I dislike grape jelly intensely! All for a really
good raspberry (or whatever) conserve on freshly-baked bread
spread with unsalted butter. Have even on occasion spread
peanut butter on such bread, minus the dairy butter. To mix
the two....probably only if I'm starving and there is
nothing else to eat.
Fire...@firesong.co.uk
<j...@blueyonder.com.uk> wrote:
>
>"Magister" <mag...@att.net> wrote
>> I can't think of any one favorite hotdog stand, but the best advice I
>> ever heard about hotdogs came from Dennis the Menace:
>>
>> "A hotdog just don't taste right without a baseball game in front of
>> it!"
>
>
>Hmmm, must be a completely different Dennis the
>Menace to the one I grew up with - our Dennis never
>saw a baseball game in his puff!
>
>(he'd probably call it a *sissy* game)
>
><g>
Have you not seen the American Dennis?
Blonde, neat and feels guilty when he breaks things.
Just not the same. Not even slightly.
Firesong
>
>
--
"If we knew what we were doing, it would not be called research, would it?" - Albert Einstein
http://www.firesong.co.uk
Fire...@firesong.co.uk
>Jette Goldie wrote:
>>
>> "Magister" <mag...@att.net> wrote
>> > I can't think of any one favorite hotdog stand, but the best advice I
>> > ever heard about hotdogs came from Dennis the Menace:
>> >
>> > "A hotdog just don't taste right without a baseball game in front of
>> > it!"
>>
>> Hmmm, must be a completely different Dennis the
>> Menace to the one I grew up with - our Dennis never
>> saw a baseball game in his puff!
>>
>> (he'd probably call it a *sissy* game)
>
>Well, I believe that the quote is actually from Charlie Brown, in
>Peanuts.
>
>I'm assuming your Dennis the Menace is something other than the comic?
>And, "In his puff"? Definition please?
>
>Sarah
Our Dennis the Menace is a comic strip character, accompanied by his
dog Gnasher. Mostly involved in the wanton deliberate destruction of
property or the assault of "Soppy Walter".
Strip usually ends in Dennis getting beaten by his father with a
slipper, to everyone else's grins.
www.collingwoodohare.com/ dennis/dennis.html
sfw
> PS. You heard the Vienna
> Inn had a fire recently, right? Just the office, I believe...no serious
> damage to the kitchen or dining area, and they were planning to reopen
> fairly soon after the fire.
I hadn't, actually. I've never been there myself. The DH used to work
out that way, and so, went with workpeople for lunch sometimes. I don't
get out that way much.
Sarah
John Palmer
Billings) wrote:
>In article <4kv8ku4q4in886r6i...@4ax.com>, pb...@ticnet.com
>says...
>>
>>I forget what it is called, but there is also a breakfast version you
>>can buy frozen in the grocery stores around here: A breakfast sausage
>>link impaled on a skewer, dipped in pancake batter and fried. Reheat
>>it in the micowave and you have a breakfast to go (along with "maple"
>>syrup to dip it in).
>
>Eewww. *Sausage* dipped in syrup? Talk about flavors that don't work together!
I quite agree... but there's a large number of folks who love it.
Now, I grew up in Philadelphia, where ketchup on scrambled eggs is
relatively normal, and where people eat scrapple (cornmeal mush, pig
squeal[1], and spices all mixed into a solid, slice-able block that's
better tasting than it sounds (okay, that's almost vacuously true, I
suppose)), but that thought still makes me wince a bit.
[1] In a book involving meat packing, there's a joke about "they use
every part of the pig except the squeal", to which I respond "unless
they make scrapple, in which case they use the squeal, as well."
Really, it's the same stuff they might put in sausage, I imagine, and
I'm sure most folks have heard the bit about "the less people know
about how the law, and sausages, are made, the better they'll sleep at
night."
--
Everything I needed to know in life, I learned in kindergarten. Like:
Evaluation of the defensive, and retreat, possibilities of your position
is essential. Especially when an angry nun with a metal ruler is
approaching.
John Palmer
den...@TANSTAAFL.zipcon.net.invalid wrote:
>On Sun, 28 Jul 2002 11:04:48 -0400, FreeTrav <m...@privacy.net> held
>forth, saying:
>
>>Ummmm... Nathan's has a with-skins version; that is, in fact, what they
>>serve at their restaurants/stands. In fact, when I first saw Nathan's in
>>the supermarket, that was _all_ they had.
>
>Wish that's what we got here.
>
>>Come visit NYC ... this is a subliminal message <g>
>>
>>>Next pack of dogs I buy will likely be Hebrew Nationals.
>>
>>These are absolutely the best kosher dogs I've had.
>
>Had a Hebrew National dog today at Safeco Field (Mariners lost 1-0,
>dammit), and while 'twas good, I'll need further sampling to make my
>final decision on 'em.
Well, if you're at 212th and 68th, go west to the gas
station/mini-mart next to the Wendy's. Go to the rolling grill they
have. If you're exceptionally lucky, you'll see a properly cooked hot
dog... the skin is a slightly different color from the toasting effect
of the hot rollers, and it's puffed up evenly from cooking. (I worked
at a hot dog stand for several years, and I know when a 'dog is just
right :-) )
Frankly (ouch... that was unintentional!), I think those rollers
are the perfect hot dog cooker.
Anyway: the mustard's decent, the packets of relish are okay,
but the onions and the saurkraut are, IMHO, worth skipping. The chili
sauce is decent (but, for me, without onions, I'd skip it).
It's a tad bit too much trouble if you're not already near, and
the hot dogs are, unfortunately, not honorably retired until it's much
later than they should be (but, I dunno... sometimes a hot dog is
better when it's skin is toasted and it's mostly degreased). But,
they do serve Hebrew National, and if you get them just right, they're
really good.
LeAnne
>
> Now, I grew up in Philadelphia, where ketchup on scrambled eggs is
> relatively normal, and where people eat scrapple (cornmeal mush, pig
> squeal[1], and spices all mixed into a solid, slice-able block that's
> better tasting than it sounds (okay, that's almost vacuously true, I
> suppose)), but that thought still makes me wince a bit.
>
> [1] In a book involving meat packing, there's a joke about "they use
> every part of the pig except the squeal", to which I respond "unless
> they make scrapple, in which case they use the squeal, as well."
> Really, it's the same stuff they might put in sausage, I imagine, and
> I'm sure most folks have heard the bit about "the less people know
> about how the law, and sausages, are made, the better they'll sleep at
> night."
> --
Southerners (mainly Carolinians, although you can also find it in
southside Virginia and eastern Tennessee) make a similar (but not quite
identical) delicacy called Livermush...a sliceable brick of pork liver,
hominy, and various other spare pig parts. Best on toast or scrambled
with eggs.
Also, in some areas of the Southern US you can find a horrid-looking
lunchmeat called Souse Loaf. It appears to be thin slices of pink ham
with olives, pimentoes, and chunks of cartilage, bone, eyelids, and
other assorted unidentifiable bits embedded within. Viewing this stuff
on display in the packaged meats case is like watching an uncut version
of "The Texas Chainsaw Massacre." Truly grotesque.
So, who's ready for lunch? <s>
LeAnne, humming the "Hooray for Valleydale" jingle to herself
Pat Kight
> On 29 Jul 2002 04:47:39 GMT, stard...@mindspring.com (Lee S.
> Billings) wrote:
>
>
>>In article <4kv8ku4q4in886r6i...@4ax.com>, pb...@ticnet.com
>>says...
>>
>
>>>I forget what it is called, but there is also a breakfast version you
>>>can buy frozen in the grocery stores around here: A breakfast sausage
>>>link impaled on a skewer, dipped in pancake batter and fried. Reheat
>>>it in the micowave and you have a breakfast to go (along with "maple"
>>>syrup to dip it in).
>>
>>Eewww. *Sausage* dipped in syrup? Talk about flavors that don't work together!
>
>
> I quite agree... but there's a large number of folks who love it.
*chuckle*
"Of such differences are family feuds made.
"One of the defining and ongoing Table Wars of my childhood involved my
mother's efforts to keep track of the ... odd ... breakfast preferences
of her offspring. Waffles were a family favorite. But my brother wanted
his bacon cooked *into* the waffle, so he could get meat/waffle/syrup in
every bite; Toni and I wanted our bacon on the side; she ate the bacon
first, then poured syrup on the (by then cold) waffle and ate it); I
preferred alternating bites of waffle and bacon, but I liked to butter
the hot waffle (creating little pools of melted butter in the
indentations) and dip each mouthful in a puddle of syrup - on the
opposite side of the plate from the bacon, with the waffle forming a
sort of syrup barrier.
"And Martha, the youngest, insisted on having hers on separate *plates*
- if the bacon even touched the waffle/syrup, she wouldn't eat it.
"It will probably surprise no one that, most mornings, we got cold cereal."
> Now, I grew up in Philadelphia, where ketchup on scrambled eggs is
> relatively normal, and where people eat scrapple (cornmeal mush, pig
> squeal[1], and spices all mixed into a solid, slice-able block that's
> better tasting than it sounds (okay, that's almost vacuously true, I
> suppose)), but that thought still makes me wince a bit.
"I've tried scrapple, and found it ... OK. Less offensive than, for
instance, head cheese. Kinda like polenta with sausage ... (and, like
sausage, one of those things that doesn't bear too much contemplation)"
--Jezebel
kig...@peak.org
Jette Goldie
"Bruce Klaiss" <br...@harperbruce.com> wrote in message
news:Xns9259EFE9...@204.214.208.3...
> Thus quoth Pat Brimhall <pb...@ticnet.com> in
> news:4kv8ku4q4in886r6i...@4ax.com:
>
> >>Corn dogs are usually made by impaling the hot dog
> >>lengthwise with a bamboo skewer before dipping them
> >>in the batter. The purchaser holds the end of the
> >>stick and gnaws the corn dog off, rather like eating
> >>kebabs. Fries on the side.
> >
> > I forget what it is called, but there is also a breakfast version you
> > can buy frozen in the grocery stores around here: A breakfast sausage
> > link impaled on a skewer, dipped in pancake batter and fried. Reheat
> > it in the micowave and you have a breakfast to go (along with "maple"
> > syrup to dip it in).
>
> "In a word....BLETCH!"
Agreed. Sausages should never be served with
pancakes and syrup, IMO!
;-)
--
Jette
(aka Vinyaduriel)
"Work for Peace and remain fiercely loving" - Jim Byrnes
je...@blueyonder.co.uk
http://www.jette.pwp.blueyonder.co.uk/
http://bosslady.tripod.com/fanfic.html
den...@tanstaafl.zipcon.net.invalid
<jpal...@ix.netcom.com> held forth, saying:
>>Had a Hebrew National dog today at Safeco Field (Mariners lost 1-0,
>>dammit), and while 'twas good, I'll need further sampling to make my
>>final decision on 'em.
>
> Well, if you're at 212th and 68th, go west to the gas
>station/mini-mart next to the Wendy's. Go to the rolling grill they
>have. If you're exceptionally lucky, you'll see a properly cooked hot
>dog... the skin is a slightly different color from the toasting effect
>of the hot rollers, and it's puffed up evenly from cooking. (I worked
>at a hot dog stand for several years, and I know when a 'dog is just
>right :-) )
>
> Frankly (ouch... that was unintentional!), I think those rollers
>are the perfect hot dog cooker.
>
> Anyway: the mustard's decent, the packets of relish are okay,
>but the onions and the saurkraut are, IMHO, worth skipping. The chili
>sauce is decent (but, for me, without onions, I'd skip it).
For me, sauerkraut is always worth skipping. ick. yeck. and other
such.
>
> It's a tad bit too much trouble if you're not already near, and
>the hot dogs are, unfortunately, not honorably retired until it's much
>later than they should be (but, I dunno... sometimes a hot dog is
>better when it's skin is toasted and it's mostly degreased). But,
>they do serve Hebrew National, and if you get them just right, they're
>really good.
Assuming that's 212 *South* or *SE* (Kent, right?), it's a bit far to
go for a hot dog. I'm in Kenmore. (smack at the N. end of Lk.
Washington)
But I'll keep it in mind for next time I'm down that way.
den...@tanstaafl.zipcon.net.invalid
<jpal...@ix.netcom.com> held forth, saying:
re pancake syrup and sausage combos...
>I quite agree... but there's a large number of folks who love it.
>Now, I grew up in Philadelphia, where ketchup on scrambled eggs is
>relatively normal, and where people eat scrapple
I *love* scrapple. My mom--who'd never been east of the Mississippi
afaik--used to make it. Good stuff.
I've a dear friend who will get a perfectly good breakfast of say,
hashbrowns, eggs over medium, and bacon--then pour syrup over the lot.
--- I love her anyway ----
Jeanne Harney
wrote:
<snip something that sounds amazingly like my household when I was a
kid>
>"It will probably surprise no one that, most mornings, we got cold cereal."
My mother told me that the only kids who ate cold cereal were kids
whose mothers didn't love them enough to make them a *real* breakfast.
I don't believe we EVER had a box of cereal in our house. Ever. Then
I married a guy whose father worked for General Mills making Puffed
Rice. They'd LIVED on cereal. I still had trouble letting Erin eat
it...early indoctrination sticks sometimes!
Jeanne
who still doesn't like cereal. Ok..oatmeal, but that was OK in Mama's
book
Ace Lightning
>>I like that kind of batter on fried things. I can't
>>eat fish, but it works well on pieces of boneless
>>chicken breast. I like crisp things. I might even
>>like it on a hot dog.
>Try it on a good hot dog. It doesn't really add much, but
>makes a change.
Hot dog tempura!
>>>Not much point. Quite similar to the worst American hotdogs
>>>and 'polish' sausages. They aren't highly regarded in the UK
>>>either, but readily available around London anyway. Not
>>>certain if they go farther than that.
>>Well, I can remember when nobody would have believed
>>that the American public would ever eat bits of raw
>>fish... so you never know.
>True... but then many Americans, of Korean, Japanese and
>Dutch origins, have always eaten raw fish. Lots of people in
>the US are pretty much eating saveloys in any case...they're
>just not called that.
By "American", I meant "not culturally hyphenated" -
IOW, the kind of American who considers "normal"
food to be hamburgers, hot dogs, fried chicken,
meat loaf, steak, etc. Thirty years ago, there
were still areas where pizza and spaghetti were
considered somewhat exotic, and people thought that
canned chop suey was Chinese food. Who'd have ever
expected sushi and sashimi to become commonplace?
>>I like grape jelly. I like peanut butter. But even when
>>I was a child, I could never see how they went together.
>>I'd either eat a peanut-butter sandwich, or a jelly
>>sandwich.
>Agreed but I dislike grape jelly intensely! All for a really
>good raspberry (or whatever) conserve on freshly-baked bread
>spread with unsalted butter. Have even on occasion spread
>peanut butter on such bread, minus the dairy butter. To mix
>the two....probably only if I'm starving and there is
>nothing else to eat.
I don't like peanut butter with sweet things. I've
cheerfully eaten peanut-butter-and-bacon, and even
peanut-butter-and-potato-chip, sandwiches. But to
my taste buds, it doesn't go with sweet stuff. There's
an American product called Marshmallow Fluff, which
is basically spreadable marshmallow - white, vaguely
vanilla flavored, and very sweet. In addition to its
obvious uses in desserts, it's also used to make
something called a Fluffernutter - a peanut butter
and Marshmallow Fluff sandwich. I can't deal with that
at all. (Although it was one of my father's favorites.)
As for jam, jelly, and marmalade, if I'm going to
eat them on toast or bread, grape is okay, but it's
*boring*. I like a really good seedless red raspberry
jam, or cherry jelly (do they still sell cherry jelly
in Pennsylvania Dutch country, I wonder?), or homemade
beach plum jam, or - my current favorite - Rose's Lime
Marmalade, imported from England.
(Mike! An order of buttered toast - use the good bread,
of course - with lime marmalade, please!)
Basil
Basil leans over and adds a Charlie Brown reference. "You ever tried a
peanutbutter sandwich folded over?" He grins.
The From address is valid, but I rarely look at it. To reach me, use buzz <at> hod <dot> aarg <dot> net
--
A hammer sometimes misses its mark - a bouquet never.
Basil
Basil gags at the memory. "Oh gods, *that* stuff!"
>In addition to its
>obvious uses in desserts, it's also used to make
>something called a Fluffernutter - a peanut butter
>and Marshmallow Fluff sandwich. I can't deal with that
>at all. (Although it was one of my father's favorites.)
Make that gags twice.
>As for jam, jelly, and marmalade, if I'm going to
>eat them on toast or bread, grape is okay, but it's
>*boring*. I like a really good seedless red raspberry
>jam, or cherry jelly (do they still sell cherry jelly
>in Pennsylvania Dutch country, I wonder?), or homemade
>beach plum jam, or - my current favorite - Rose's Lime
>Marmalade, imported from England.
"I like most sorts of jam--not the kind of jelly common in the US,
mind you, most of that's far too sweet. Wax Orchard's apple-based
stuff is really good. And I love orange marmalade."
>(Mike! An order of buttered toast - use the good bread,
>of course - with lime marmalade, please!)
"Mike, add a slice of unbuttered toast with orange marmalade. Oh, and
enough of these tonic and tonics; get me a Rogue Brutal Bitter,
please." A buck is put on the counter.
The From address is valid, but I rarely look at it. To reach me, use buzz <at> hod <dot> aarg <dot> net
--
My mind wanders--it's when it comes back that I worry.
Basil
<ace.li...@verizon.net> wrote:
>Basil wrote:
<snip>
>>>>approximately 100 miles from where I am to The Strait of Georgia is
>>>>the closest I've ever been." He smiles. And The Strait of Georgia is
>>>>nowhere near The State of Georgia."
>>>Since your email address isn't in the .ca domain, I'll hazard
>>>a guess that you're very close to as far northwest as it's
>>>possible to go within the Lower 48. I've never been there, but
>>>i know someone who spends her summers on Vancouver Island.
>>>From all reports, that's a very pretty part of the world you've
>>>got there.
>>"I think so." He smiles, looking out the window at the green green
>>trees."
>>"As I said, I'm in the upper-left-hand corner of the consistent 48.
>>Though not *all* the way northwest; after all, the south end of the
>>Strait of Georgia is split between the US and Canada."
>
>It's on my list of Places I Want To Visit Someday!
He smiles. "I'm sure you'll enjoy it. It's very special around here."
The From address is valid, but I rarely look at it. To reach me, use buzz <at> hod <dot> aarg <dot> net
--
Confucius say: When boy hug girl, energy go to waist
LeAnne
jellies per se (too sugary), but fruit spreads (Polaner's etc.) and
homemade jams are great. I try to pick up regional specialties (Cherry
jam in Michigan, Maple-Apple in Vermont, Cranberry in Cape Cod, etc.)
whenever the SO and I are travelling. One of my childhood favorites
which my Dad taught me about was a peanut butter and apple butter
sandwich. Anybody else ever tried this? Perhaps it's a Southern (US)
variation, but I still eat them to this day. Yummm.
Re "fluffernutter"...I thought that was a sandwich with Nutella
(hazelnut chocolate spread) with Kraft Marshmallow Fluff? Am I
misremembering, or is that perhaps another Southern variation?
LeAnne, who prefers smooth to crunchy any day
Bruce Klaiss
news:ekrbkukjg6e5u4tl3...@4ax.com:
> My mother told me that the only kids who ate cold cereal were kids
> whose mothers didn't love them enough to make them a *real* breakfast.
> I don't believe we EVER had a box of cereal in our house. Ever. Then
> I married a guy whose father worked for General Mills making Puffed
> Rice. They'd LIVED on cereal. I still had trouble letting Erin eat
> it...early indoctrination sticks sometimes!
>
> Jeanne
> who still doesn't like cereal. Ok..oatmeal, but that was OK in Mama's
> book
>
Harper Blue smiles sweetly. "Jeanne...I come from Battle Creek. I guess
I'll just have to call Kellogg's Security and have you arrested for
sedition. They'll lock you up in a cell made of Froot Loops."
--
Bruce Klaiss, MSLS
-----
"Free the Bound Periodicals!!!"
Proprietor of the Beatles' favorite coffeehouse -- Latte' Be
"Espresso -- coffee with hair. Raktajino -- coffee with TEETH!"
"Will you join in our crusade? Who will be strong and stand with me?
Somewhere beyond the barricade, is there a world you long to see?"
-- from the Broadway musical "Les Miserables"
In time of war, guard your freedoms even more closely!
LeAnne
>
> Thus quoth Jeanne Harney <jea...@parrotfantasy.com> in
> news:ekrbkukjg6e5u4tl3...@4ax.com:
>
> > My mother told me that the only kids who ate cold cereal were kids
> > whose mothers didn't love them enough to make them a *real* breakfast.
> > I don't believe we EVER had a box of cereal in our house. Ever. Then
> > I married a guy whose father worked for General Mills making Puffed
> > Rice. They'd LIVED on cereal. I still had trouble letting Erin eat
> > it...early indoctrination sticks sometimes!
> >
> > Jeanne
> > who still doesn't like cereal. Ok..oatmeal, but that was OK in Mama's
> > book
> >
>
> Harper Blue smiles sweetly. "Jeanne...I come from Battle Creek. I guess
> I'll just have to call Kellogg's Security and have you arrested for
> sedition. They'll lock you up in a cell made of Froot Loops."
>
HarperBlue, you might enjoy this "cereal port":
http://www.emptybowl.com/index.php
LeAnne
John Palmer
<lastin_N...@icprb.org> wrote:
>Re "fluffernutter"...I thought that was a sandwich with Nutella
>(hazelnut chocolate spread) with Kraft Marshmallow Fluff? Am I
>misremembering, or is that perhaps another Southern variation?
Well, you're misremembering the official "Fluff" version... if
you find a jar of it, it'll list the recipe, probably specifying
"Peter Pan peanut butter" (becuase they always specify their own brand
names). That's not to say that someone else didn't create and
'market' the idea of fluffernutters with Nutella, and that's where you
heard it from.
John, who was vindicated in his belief in the existence of
Fluffernutters in the face of his wife's a-fluff-ism when they
appeared on the Simpsons ("Homer's Phobia")
>LeAnne, who prefers smooth to crunchy any day
I think I preferred smooth to crunchy only because my brother
and sister preferred crunchy. I like the idea of crunchy... but I
don't know if I've ever seen a decent execution of the idea.
--
Everything I needed to know in life, I learned in kindergarten. Like:
Sometimes wrestling with a lion and a grizzley bear is the *ONLY* way
to prove that you're "tuff enuff".
Pat Kight
> On Mon, 29 Jul 2002 11:14:09 -0700, Pat Kight <kig...@ucs.orst.edu>
> wrote:
>
> <snip something that sounds amazingly like my household when I was a
> kid>
>
>>"It will probably surprise no one that, most mornings, we got cold cereal."
>
>
> My mother told me that the only kids who ate cold cereal were kids
> whose mothers didn't love them enough to make them a *real* breakfast.
*chuckle*
"That was my grandmother's position, and on the rare occasions when the
grands visited, mom *hid* the cereal and made us oatmeal or waffles
every morning. (We loved waffles and loathed oatmeal, so you can imagine
the mixed emotions with which we greeted those grandparental visits).
"Mom, on the other hand, was more pragmatic. She *hated* housework,
cooking and other domestic chores, but had enough good old Catholic
guilt that she forced herself to do it ... but she was also a big
believer in short-cuts.
"So, yes, we *had* breakfast every morning, but it was usually cold
cereal and sliced bananas (in a nod to that era's version of the food
pyramid). She kept the house tidy, but had certain closets where she
could just *fling* things when she'd had it with housework. And at the
earliest possible opportunity, she farmed out certain of her least
favorite chores to her children - I wound up doing most of the ironing,
for instance, my brother mowed the lawn and my younger sisters traded
off washing and drying the dishes when they grew tall enough to reach
the sink.
"Not a bad way to grow up, really - we all got early lessons in `earning
a living' and a basic set of domestic skills before we left the nest.
And mom's viewpoint that housework was a Necessary Evil got passed along
to each of us - we *do* it, but we don't have to like it, and we sure as
heck don't get obsessive about it."
--Jezebel
who thinks dishwashers are great places to hide dirty dishes, and
washing machines great places to hide dirty clothes
kig...@peak.org
Peter Eng
<ace.li...@verizon.net> wrote:
>
> I don't like peanut butter with sweet things. I've
> cheerfully eaten peanut-butter-and-bacon, and even
> peanut-butter-and-potato-chip, sandwiches. But to
> my taste buds, it doesn't go with sweet stuff.
>
Have you tried peanut-butter-and-apple?
Peter Eng
denaldo
>
> Ace Lightning wrote:
> >
> > Arri London wrote:
> > >>What *is* the batter like?
> > >Same batter as on the fish, flour and a liquid mostly,
> > >probably some commercial additives. Not too thick and fries
> > >up very crispy all the way down to the fish. Some not very
> > >good chippies make it too thick and the layer next to the
> > >fish (or whatever) is soggy and greasy UGH!
> >
> > I like that kind of batter on fried things. I can't
> > eat fish, but it works well on pieces of boneless
> > chicken breast. I like crisp things. I might even
> > like it on a hot dog.
>
> Try it on a good hot dog. It doesn't really add much, but
> makes a change.
<snip>
> > >>But fast food does serve as an example of the worst of
> > >>American cuisine
I have an entry for both most inappropriate breaded object AND
worst of American cuisine. In Snook there is a cafe that
sells 'chicken fried bacon'. 6 slices, double battered, deep fat
fried, and served in a bowl of cream gravy. I heard a nutritionist
say it was a whole week's worth of fat in one meal. Of course,
this is in Texas, where The Petroleum Club in Abilene will sell you
a chicken fried lobster tail.
> > >> Hmmm... maybe the time
> > >>has come to start marketing saveloys in the US, just
> > >>for the novelty value?)
<snip>
> Lots of people in
> the US are pretty much eating saveloys in any case...they're
> just not called that.
From the description given up thread, they sound much like
the "hot links" you can get in a lot of small southern towns.
--
"I know why the manatee swims naked. (I've shopped for
bathing suits, too!)" a book by Rebel Lowrey Covan
Send 'pointless' responses to denaldo@ePoinTv1
Basil
<lastin_N...@icprb.org> wrote:
<snip>
>FTR, I ADORE peanut butter. In all forms.
"I only like the stuff without the weird chemicals they put in
big-name-brand PB --brands I refer to as Gyp & Skiffy--. Smaller
brands, that stick to peanuts and salt, are better. Like Adam's Old
Fashioned, ferex."
>I was never crazy about
>jellies per se (too sugary), but fruit spreads (Polaner's etc.)
"*That's* the name I've been trying to remember! Yeah, them and Wax
Orchards make great stuff." He grins. "Especially Wax Orchards
chocolate spread. Yum, yum, yum."
>and
>homemade jams are great. I try to pick up regional specialties (Cherry
>jam in Michigan, Maple-Apple in Vermont, Cranberry in Cape Cod, etc.)
>whenever the SO and I are travelling. One of my childhood favorites
>which my Dad taught me about was a peanut butter and apple butter
>sandwich. Anybody else ever tried this? Perhaps it's a Southern (US)
>variation, but I still eat them to this day. Yummm.
"I've had apple butter, so that part at least is not soley Southern.
Never thought of trying it on a sandwich, I must admit."
>Re "fluffernutter"...I thought that was a sandwich with Nutella
>(hazelnut chocolate spread) with Kraft Marshmallow Fluff? Am I
>misremembering, or is that perhaps another Southern variation?
Basil makes a face. "As if being reminded about Marshmallow Fluff
weren't enough. Now I'm reminded about Nutella." He takes a swig of
the stout to wipe out the memory.
The From address is valid, but I rarely look at it. To reach me, use buzz <at> hod <dot> aarg <dot> net
--
Do not quote Roman law to Romans, We carry swords! -- Pompey The Great
Lilith C
wrote:
Yuck! Like Ace I
think peanut is fine for savoury but NOT with anything sweet!
Love from lilith
Paul R.
> Also, in some areas of the Southern US you can find
> a horrid-looking lunchmeat called Souse Loaf. It
> appears to be thin slices of pink ham with olives,
> pimentoes, and chunks of cartilage, bone, eyelids,
> and other assorted unidentifiable bits embedded
> within. Viewing this stuff on display in the packaged
> meats case is like watching an uncut version of "The
> Texas Chainsaw Massacre." Truly grotesque.
"That sounds an awful lot like head cheese (which, of course, has nothing to
do with cheese). IIRC head cheese is a lunch meat made from the parts that
don't make it into sausage or hot dogs. Hideous looking stuff, really.
Don't know how it tastes, though, as I'm afraid to try it."
Paul R.
--
Mind the SPAM TRAP!
See my movie page at http://home.att.net/~paulhr/index.htm
Peter Eng
(Lilith C) wrote:
Pick your apples carefully. I can't remember which apples my Mom bought for
PB&A, but they weren't as sweet as the average eating apple.
Peter Eng
--
who does actually think about what he posts on occasion.
Ace Lightning
As I've mentioned, I don't like apple *anything*.
>Re "fluffernutter"...I thought that was a sandwich with Nutella
>(hazelnut chocolate spread) with Kraft Marshmallow Fluff? Am I
>misremembering, or is that perhaps another Southern variation?
When I was a kid, Nutella was unheard-of in the US. Someone I
knew in high school had been to England, and developed a fondness
for Nutella, but she only got it when one of her friends or
relatives in England mailed her a jar. But, frankly, I think it
goes better with Fluff than peanut butter does.
Ace Lightning
>>I like grape jelly. I like peanut butter. But even when
>>I was a child, I could never see how they went together.
>>I'd either eat a peanut-butter sandwich, or a jelly
>>sandwich.
>Basil leans over and adds a Charlie Brown reference. "You ever tried a
>peanutbutter sandwich folded over?" He grins.
The whooshing noise you just heard was that going
completely over my head...
Ace Lightning
>>I don't like peanut butter with sweet things. I've
>>cheerfully eaten peanut-butter-and-bacon, and even
>>peanut-butter-and-potato-chip, sandwiches. But to
>>my taste buds, it doesn't go with sweet stuff. There's
>>an American product called Marshmallow Fluff, which
>>is basically spreadable marshmallow - white, vaguely
>>vanilla flavored, and very sweet.
>Basil gags at the memory. "Oh gods, *that* stuff!"
Hey, you can make "indoor s'mores" with it, or pour
it over ice cream...
>>In addition to its
>>obvious uses in desserts, it's also used to make
>>something called a Fluffernutter - a peanut butter
>>and Marshmallow Fluff sandwich. I can't deal with that
>>at all. (Although it was one of my father's favorites.)
>Make that gags twice.
Yeah, why ruin perfectly good Fluff by putting peanut
butter on it? ;-D
>>As for jam, jelly, and marmalade, if I'm going to
>>eat them on toast or bread, grape is okay, but it's
>>*boring*. I like a really good seedless red raspberry
>>jam, or cherry jelly (do they still sell cherry jelly
>>in Pennsylvania Dutch country, I wonder?), or homemade
>>beach plum jam, or - my current favorite - Rose's Lime
>>Marmalade, imported from England.
>"I like most sorts of jam--not the kind of jelly common in the US,
>mind you, most of that's far too sweet. Wax Orchard's apple-based
>stuff is really good. And I love orange marmalade."
I don't like apple *anything*. Orange marmalade is okay,
but I find it almost as boring as grape jelly.
>>(Mike! An order of buttered toast - use the good bread,
>>of course - with lime marmalade, please!)
>"Mike, add a slice of unbuttered toast with orange marmalade. Oh, and
>enough of these tonic and tonics; get me a Rogue Brutal Bitter,
>please." A buck is put on the counter.
Next Week: Lemon Curd!
Ace Lightning
>>>>From all reports, that's a very pretty part of the world you've
>>>>got there.
>>>"I think so." He smiles, looking out the window at the green green
>>>trees."
>>>"As I said, I'm in the upper-left-hand corner of the consistent 48.
>>>Though not *all* the way northwest; after all, the south end of the
>>>Strait of Georgia is split between the US and Canada."
>>It's on my list of Places I Want To Visit Someday!
>He smiles. "I'm sure you'll enjoy it. It's very special around here."
And, I would think, not just for the scenery...
Ace Lightning
>>I don't like peanut butter with sweet things. I've
>>cheerfully eaten peanut-butter-and-bacon, and even
>>peanut-butter-and-potato-chip, sandwiches. But to
>>my taste buds, it doesn't go with sweet stuff.
>Have you tried peanut-butter-and-apple?
Don't like apple. Don't like apples themselve, apple
juice, apple butter, apple pie, apple turnovers,
apple-and-cinnamon-crunch-a-la-mode, apple jelly,
spiced-apple-scented candles, apple *NOTHING*.
And, of course, the "wine" served at every public Pagan
event is apple juice ("cider", to some Americans, but
non-alcoholic)... *sigh*
Ace Lightning
>>>>>But fast food does serve as an example of the worst of
>>>>>American cuisine
>I have an entry for both most inappropriate breaded object AND
>worst of American cuisine. In Snook there is a cafe that
>sells 'chicken fried bacon'. 6 slices, double battered, deep fat
>fried, and served in a bowl of cream gravy. I heard a nutritionist
>say it was a whole week's worth of fat in one meal. Of course,
>this is in Texas, where The Petroleum Club in Abilene will sell you
>a chicken fried lobster tail.
Chicken-fried bacon sounds *DELICIOUS* to me! Just leave
off the gravy, though.
Another cholesterol-laden but delicious Southern breakfast
goodie is a bacon biscuit. Just have a really good homemade
baking powder biscuit, hot from the oven, and split it and
put a couple of slices of cooked bacon inside. Nice as a side
dish with eggs - hey, if you can have bacon and biscuits with
the eggs, why not just put 'em together?
Ace Lightning
>>>I don't like peanut butter with sweet things. I've
>>>cheerfully eaten peanut-butter-and-bacon, and even
>>>peanut-butter-and-potato-chip, sandwiches. But to
>>>my taste buds, it doesn't go with sweet stuff.
>>Have you tried peanut-butter-and-apple?
>NOT with anything sweet!
In addition to p.b./bacon and p.b./potato-chips ("crisps"),
I've also heard of p.b./corn chips. I think it'd work better
with the wide thin kind, rather than the short, thick,
rather curled sort.
LeAnne
>
> Basil leans over and adds a Charlie Brown reference. "You ever tried a
> peanutbutter sandwich folded over?" He grins.
>
over ("If you cut 'em, they lose all their flavor." It's true!).
LeAnne, humming Vince Giraldi's "Linus and Lucy" under her breath
Sally Aaron
news:3D47948F...@verizon.net...
> LeAnne wrote:
> >>I don't like peanut butter with sweet things. I've
> >>cheerfully eaten peanut-butter-and-bacon, and even
> >>peanut-butter-and-potato-chip, sandwiches. But to
> >>my taste buds, it doesn't go with sweet stuff. There's
> >>an American product called Marshmallow Fluff, which
> >>is basically spreadable marshmallow - white, vaguely
> >>vanilla flavored, and very sweet. In addition to its
> >>obvious uses in desserts, it's also used to make
> >>something called a Fluffernutter - a peanut butter
> >>and Marshmallow Fluff sandwich. I can't deal with that
> >>at all. (Although it was one of my father's favorites.)
Never had fluffernutter, either the peanut butter or Nutella
version, but I'm not crazy about marshmallow fluff, except as an ingredient
in fudge. On Saturday mornings we always have biscuits and bacon for
breakfast, and I'll either douse the buttered biscuits in sugar free maple
syrup (diabetic -- it's the best I can get) and crumble the bacon into that,
or eat them with peanut butter with the bacon mashed into that, or topped
with either seedless blackberry or concord grape jam (my favorite flavors),
also sugar free, and Smuckers. Peanut better and jelly was a staple of my
childhood, and I adore it to this day. I also used to eat peanut butter and
potato chip sandwiches.
> >FTR, I ADORE peanut butter. In all forms. I was never crazy about
> >jellies per se (too sugary), but fruit spreads (Polaner's etc.) and
> >homemade jams are great. I try to pick up regional specialties (Cherry
> >jam in Michigan, Maple-Apple in Vermont, Cranberry in Cape Cod, etc.)
> >whenever the SO and I are travelling. One of my childhood favorites
> >which my Dad taught me about was a peanut butter and apple butter
> >sandwich. Anybody else ever tried this? Perhaps it's a Southern (US)
> >variation, but I still eat them to this day. Yummm.
Apple butter is another favorite spread of mine, but I think it has
to do with the cinnamon in it. I love apples, and cinnamon is the one best
thing with which to flavor them. Goes very nicely with peanut butter.
> When I was a kid, Nutella was unheard-of in the US. Someone I
> knew in high school had been to England, and developed a fondness
> for Nutella, but she only got it when one of her friends or
> relatives in England mailed her a jar. But, frankly, I think it
> goes better with Fluff than peanut butter does.
A friend of mine got me started on Nutella several years ago, and I
became fond of it, but can't eat it much any more. I do like it, though.
Sally, the CoffeeWench
--
Very funny, Scotty, now beam down my clothes!
sfw
> Don't like apple. Don't like apples themselve, apple
> juice, apple butter, apple pie, apple turnovers,
> apple-and-cinnamon-crunch-a-la-mode, apple jelly,
> spiced-apple-scented candles, apple *NOTHING*.
>
> And, of course, the "wine" served at every public Pagan
> event is apple juice ("cider", to some Americans, but
> non-alcoholic)... *sigh*
I have found recently that it is now possible to get sparkling other
juice, that is, not sparkling cider, in the same places I get sparkling
cider. White grape, and various berries.
I love apples, and cider, but I don't like the filtered/clarified
juice. I have found this other stuff to be really good.
Maybe it's time for a nudge to the shopping committee.
(All of this, of course, assuming that the non-alcoholic part matters.
If not, wine (regular, grape)it is for me!)
Sarah
Tina S.
Granny Smith apples go wonderfully with peanut butter, IMO. They're
tart, and crisp, and make a wonderful contrast with smooth, creamy
peanut butter.
Tina (who likes peanut butter in most contexts, though)
--
t...@dependanet.com
________________________________________________
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but I think I have ended up where I intended to be.
--Douglas Adams
The address in the headers is a spamtrap.
Reply by email to tms @ dependanet.com.
Gessika Rovario-Cole
> Ace Lightning wrote:
> > Don't like apple. Don't like apples themselve, apple
> > juice, apple butter, apple pie, apple turnovers,
> > apple-and-cinnamon-crunch-a-la-mode, apple jelly,
> > spiced-apple-scented candles, apple *NOTHING*.
> >
> > And, of course, the "wine" served at every public Pagan
> > event is apple juice ("cider", to some Americans, but
> > non-alcoholic)... *sigh*
>
> I have found recently that it is now possible to get sparkling other
> juice, that is, not sparkling cider, in the same places I get sparkling
> cider. White grape, and various berries.
*nodnod* I've seen cranberry and cranapple...which might hide the taste of
the apple enough. It'd be cool if they'd make sparkling strawberry, peach
and raspberry juice in big bottles.
Gesi, fan of sparkly stuff.
--
Commit with joy and you will reap happy returns.
Greenecat
> Peter Eng wrote:
<snip>
> >Have you tried peanut-butter-and-apple?
>
> Don't like apple. Don't like apples themselve, apple
> juice, apple butter, apple pie, apple turnovers,
> apple-and-cinnamon-crunch-a-la-mode, apple jelly,
> spiced-apple-scented candles, apple *NOTHING*.
>
> And, of course, the "wine" served at every public Pagan
> event is apple juice ("cider", to some Americans, but
> non-alcoholic)... *sigh*
How about the fine old sport of bobbing for apples?
Pat Kight
> *nodnod* I've seen cranberry and cranapple...which might hide the taste of
> the apple enough. It'd be cool if they'd make sparkling strawberry, peach
> and raspberry juice in big bottles.
"Well, dear, you could always sparkle it yourself!
"I find most commercial fruit juices too sweet for my tastes, but
cutting them with about 25 percent sparkling water makes them very nice,
indeed.
"As for Ace's complaint about the ubiquitous sparkling apple juice, here
in the Northwest it's pretty easy to find alcohol-free `wine' in both
sparkling and non-sparkling varieties. It's not just the juice of wine
grapes, but juice that's gone through the entire wine-making
fermentation process, and then had the alcohol removed before bottling.
"The white varieties, particularly the faux reisling, are especially
tasty. I find most of the reds ... odd ... without the alcohol."
The Spinster does a quick google and comes up with
"Here's a company that sells alcohol-free wines on line, to customers in
the US, Canada and the UK. I can't vouch for their product, but the
prices are very reasonable."
--Jezebel
kig...@peak.org
John Palmer
wrote:
>Granny Smith apples go wonderfully with peanut butter, IMO. They're
>tart, and crisp, and make a wonderful contrast with smooth, creamy
>peanut butter.
>
>Tina (who likes peanut butter in most contexts, though)
John refuses to speculate about anyone's personal life for real, but
can't resist the obvious comeback.
"Oh, is that what they call it these days?"
--
Everything I needed to know in life I learned in Kindergarten. Like:
for many of the best, noblest concepts of the world's religions, the word
"believe" is five letters too long.
Matthew Russotto
Paul R. <pau...@worldSPAMTRAPnet.att.net> wrote:
>> Texas Chainsaw Massacre." Truly grotesque.
>
>"That sounds an awful lot like head cheese (which, of course, has nothing to
>do with cheese). IIRC head cheese is a lunch meat made from the parts that
>don't make it into sausage or hot dogs.
If that's so, you probably can't find head cheese and scrapple in the
same market...
--
Matthew T. Russotto mrus...@speakeasy.net
=====
Every time you buy a CD, a programmer is kicked in the teeth.
Every time you buy or rent a DVD, a programmer is kicked where it counts.
Every time they kick a programmer, 1000 users are kicked too, and harder.
A proposed US law called the CBDTPA would ban the PC as we know it.
This is not a joke, not an exaggeration. This is real.
http://www.cryptome.org/broadbandits.htm
daniel sauve
> > When I was a kid, Nutella was unheard-of in the US. Someone I
> > knew in high school had been to England, and developed a fondness
> > for Nutella, but she only got it when one of her friends or
> > relatives in England mailed her a jar. But, frankly, I think it
> > goes better with Fluff than peanut butter does.
>
> A friend of mine got me started on Nutella several years ago, and I
> became fond of it, but can't eat it much any more. I do like it, though.
Ugh. I have never understood what's so great about that stuff. It's
mainly my dislike of hazel nuts I guess.
--
Daniel 'Delirious' Sauve
http://www.livejournal.com/users/deleriousraven/
http://www.topica.com/lists/thedobd/
"One down, a gazillion to go!" -Zhane, "PRIS"
Peter Eng
<jil...@yahoo.com> wrote:
> Peter Eng wrote:
>>
>> In article <3d47654c....@news.igs.net> , maple...@hotmail.com
>> (Lilith C) wrote:
>>
>> > On Tue, 30 Jul 2002 11:13:08 -0700, "Peter Eng" <dorn...@yahoo.com>
>> > wrote:
>> >
>> >>Have you tried peanut-butter-and-apple?
>> >>
>> >>Peter Eng
>> >
>> > Yuck! Like Ace I
>> > think peanut is fine for savoury but NOT with anything sweet!
>> > Love from lilith
>>
>> Pick your apples carefully. I can't remember which apples my Mom bought for
>> PB&A, but they weren't as sweet as the average eating apple.
>
> Granny Smith apples go wonderfully with peanut butter, IMO. They're
> tart, and crisp, and make a wonderful contrast with smooth, creamy
> peanut butter.
>
THAT'S IT!
Thank you for mentioning Granny Smiths. That's the apples my Mom used for
PB&A, exactly.
Peter Eng
--
Now I'm going to have to go buy some Granny Smiths...oh, and some peanut
butter - I used the last of it up yesterday on grilled PB&J...