Hot Dogs and Ketchup
Dan Abel
see what I could stir up on this group as far as what people like on hot
dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
I enjoy it just fine.
However, one of my favorite items on hot dogs is tomatoes. Along with
some mustard and onions, I feel a hot dog is complete for me.
How about you folks?
--
Dan Abel
Sonoma State University
AIS
ab...@sonoma.edu
http://www.sonoma.edu/IT/AIS/people/Abel.html
nip...@my-deja.com
In article <abel-18070...@ssu-64en176.sonoma.edu>,
Sent via Deja.com http://www.deja.com/
Before you buy.
Nancy Howells
> I've read a lot of complaints about the above combination, and thought I'd
> see what I could stir up on this group as far as what people like on hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
Ketchup, mustard, onion, occasionally sweet pickle relish, sometimes
cheese.
--
--
Nancy Howells <nhow...@earthlink.net>
amf...@pacbell.net
I visited the Czech Republic and weirded out when I saw people eating dogs
with catsup. I tried it and loved it. Now I eat it both ways (but do not mix
the two). Now if you want to hear weird, come to Berkeley, CA, go to Saul's
Deli, and wait for the Hispanic sandwich maker to ask you if you want mayo on
your corned beef on rye. That is weird!
Dan Abel wrote:
> I've read a lot of complaints about the above combination, and thought I'd
> see what I could stir up on this group as far as what people like on hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
>
Abby Powers
(I like Thumann brand; can get them here in NJ)
Abby
Dan Abel wrote (re: hot dogs):
> How about you folks?
>
A Ferszt
Dan Abel wrote:
>
> I've read a lot of complaints about the above combination, and thought I'd
> see what I could stir up on this group as far as what people like on hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
>
> --
> Dan Abel
Quite like Icelandic hot dogs....sweet mustard, ketchup,
mayonnaise, chopped raw onions and crisp-fried onions...some
places use a type of pickle relish as well.
L' Aguila
"Dan Abel" <ab...@sonoma.edu> wrote in message
news:abel-18070...@ssu-64en176.sonoma.edu...
: I've read a lot of complaints about the above combination, and
thought I'd
: see what I could stir up on this group as far as what people like on
hot
: dogs. I'm not a fan of ketchup on hot dogs, but if that is all
there is,
: I enjoy it just fine.
:
: However, one of my favorite items on hot dogs is tomatoes. Along
with
: some mustard and onions, I feel a hot dog is complete for me.
:
: How about you folks?
:
: --
: Dan Abel
: Sonoma State University
: AIS
: ab...@sonoma.edu
: http://www.sonoma.edu/IT/AIS/people/Abel.html
Dave
>I've read a lot of complaints about the above combination, and thought I'd
>see what I could stir up on this group as far as what people like on hot
>dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
>I enjoy it just fine.
>
>However, one of my favorite items on hot dogs is tomatoes. Along with
>some mustard and onions, I feel a hot dog is complete for me.
>
>How about you folks?
Usually mustard and onions, add sauerkraut if they have it. Hot sauce
is a nice addition as well.
D
nip...@my-deja.com
open lengthwise, fill with sweet relish, top the split with Velveeta,
and broil until the cheese starts to brown.
In article <abel-18070...@ssu-64en176.sonoma.edu>,
ab...@sonoma.edu (Dan Abel) wrote:
> I've read a lot of complaints about the above combination, and
thought I'd
> see what I could stir up on this group as far as what people like on
hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there
is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
>
> --
> Dan Abel
> Sonoma State University
> AIS
> ab...@sonoma.edu
> http://www.sonoma.edu/IT/AIS/people/Abel.html
>
Jason Yee
>
>
> How about you folks?
>
good with just chili and cheese.
For those of you familiar with Pink's (Famous LA hot dog
stand), ever had a Guadualajara dog there? Named after a
region of Mexico and concocted by some of the Mexican
workers it has become a menu item. Their standard dog with
sour cream, lettuce, tomatoes if I recall correctly. Kind
of a mix between a taco and a hot dog.
Jason
notbob
Dan Abel wrote:
>
> I've read a lot of complaints about the above combination, and thought I'd
> see what I could stir up on this group as far as what people like on hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
For a corn dog, French's mustard only.
For a dog on a bun, mustard, ketchup, sweet relish at the very least.
Add fresh onions and tomato wedges for the very best.
nb
RMi1013934
>
>Put them under the broiler until they start to blister, then split 'em
>open lengthwise, fill with sweet relish, top the split with Velveeta,
>and broil until the cheese starts to brown.
>
this is a pretty good start,. but to make them REALLY good, what you do, is
wrap bacon around them , then broil them , yes , you still have the cheese or
velveeta, it acrually makes a big gummy, yummy mess. Rosie
notbob
Hey, that was haute cuisine when I was seven. I think my mom got the
recipe from the, "Two Jobs, Two Kids, Cookbook". Or was it, "The
Deadbeat Dad Delete-a-Meal Diet", cookbook. Yes, and she would par-boil
them puppies and use the broth for a reduction sauce with just a touch
of lemon kool-aid which added piquancy to set off the sweetness of the
Heinz ketchup. I remember the first time I had Kraft Macaroni and
Cheese. I couldn't wait till I was rich!
nb
Jack Schidt
Abby Powers <jimn...@mail.monmouth.com> wrote in message
news:3974F28C...@mail.monmouth.com...
My kinda pal! Go to Queens, to a pork store, like the
Forest Pork Store and get the dogs that snap when you bite
them, even if you only boil 'em.
Jack Frank
Brian Proud
>How about you folks?
Hot peppers, onions, mustard, sauerkraut, relish, chili, cheese, mayo,
quacamole, taco sauce, lettuce, and other stuff I'm sure I'll remember
later. Usually the chili with the cheese or the quacamole, taco sauce
and lettuce or the other things together. However now and again I
like the chili and cheese with the taco sauce, hot peppers, and
onions. To die for. Kosher dog or Polish sausage(foot-long)
preferred.
Brian
rabidch...@webtv.net
relish, chopped raw onions, spicy bbq sauce and lots of horseradish.
<RJ>
Sliced ( like nickles ) then fried with onions,
add a few eggs, and scramble....
On Tue, 18 Jul 2000 16:16:32 -0700, ab...@sonoma.edu (Dan Abel) wrote:
>I've read a lot of complaints about the above combination, and thought I'd
>see what I could stir up on this group as far as what people like on hot
>dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
>I enjoy it just fine.
>
>However, one of my favorite items on hot dogs is tomatoes. Along with
>some mustard and onions, I feel a hot dog is complete for me.
>
>How about you folks?
>
>--
>Dan Abel
>Sonoma State University
>AIS
>ab...@sonoma.edu
>http://www.sonoma.edu/IT/AIS/people/Abel.html
<RJ>
Pere Hugo
"Madwen" <mad...@mailbag.spammenot.com> wrote in message
news:madwen-501316....@news.binc.net...
> In article <abel-18070...@ssu-64en176.sonoma.edu>,
> ab...@sonoma.edu (Dan Abel) wrote:
>
> > However, one of my favorite items on hot dogs is tomatoes. Along with
> > some mustard and onions, I feel a hot dog is complete for me.
> >
> > How about you folks?
>
> Well first, they have to be decent hot dogs with a nice "bite" from a
> great butcher or, in a pinch, kosher. And the weiners just have to be
> longer than the bun; otherwise I feel cheated. ;) For me, lots of raw
> onions, preferably sweet or red, and a real tangy mustard like
> Dusseldorf tops it off well. I prefer to wash it down with a good
> lager. On rare occasions, I might have one with a spicey corn relish
> just for a change.
>
> In Vienna, the street vendors use a little tool to make a tunnel in the
> middle of the bun, instead of cutting it open at the top, so they can
> insert the sausage (very close to a hot dog in flavor) and then dab a
> little spicy mustard on the ends of the sausage.
>
> Madeline
>
> --
> Please pardon my spam deterrent & send mail to:
> mad...@mailbag.com
Young
> add a few eggs, and scramble....
>
> On Tue, 18 Jul 2000 16:16:32 -0700, ab...@sonoma.edu (Dan Abel) wrote:
>
> >I've read a lot of complaints about the above combination, and thought I'd
> >see what I could stir up on this group as far as what people like on hot
> >dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> >I enjoy it just fine.
> >
> >some mustard and onions, I feel a hot dog is complete for me.
> >
> >How about you folks?
> >
> >Dan Abel
It's becoming increasingly apparent that many of you are ... how should
I put this ... unbalanced.
Anyone over the age of 2 days knows ... brown mustard and sweet relish.
Sorry I had to explain it to you. But now you know.
nancy
PENMART10
>
>>I've read a lot of complaints about the above combination, and thought I'd
>>see what I could stir up on this group as far as what people like on hot
>>dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
>>I enjoy it just fine.
>>
>>However, one of my favorite items on hot dogs is tomatoes. Along with
>>some mustard and onions, I feel a hot dog is complete for me.
>>
>>How about you folks?
>>
Easy Franks & Beans
1 pound natural casing franks or knockwursts
2 cans Heinz vegetarian beans
Place both ingredients in casserole and bake uncovered for 45 minutes at 375°
F.
Serve franks on buns with brown mustard, accompanied by beans on the side.
Or get fancy...
CHOUCROUTE AU CHAMPAGNE
Choucroute is traditionally cooked in champagne but if you wish to be more
economical you can cook it in white wine and add a split or two of champagne at
the table.
Salt pork slices
2 to 3 onions, sliced
Several cloves garlic, coarsely chopped
4 to 5 pounds sauerkraut
Large piece salt pork
Freshly ground black pepper
Champagne (white wine may be substituted
Smoked pork loin, bratwurst,vaurenwurst, knockwurst, or frankfurters
Line a deep kettle with slices of salt pork, add the sliced onions and chopped
garlic. Put the sauerkraut on top with a large piece of salt pork and grind
plenty of pepper over it. Add just enough champagne or white wine to cover the
sauerkraut. Simmer on top of the stove or in a 300°F oven for 4 to 6 hours. The
longer it cooks, the better it will be.
Smoked pork loin is a natural accompaniment for choucroute. Roast it for 10 to
15 minutes per pound or until thoroughly heated through. Bratwurst,
vaurenwurst, knockwurst, and good well seasoned frankfurters are also tasty
additions. Use any or all these meats. To serve, heap the choucroute in the
middle of a platter and arrange slices of meat around it.
If the sauerkraut was cooked in white wine, place half a bottle or two splits
of champagne in the center of the sauerkraut. At the table, give the bottle a
good shake and remove corks so the champagne gushes out over the sauerkraut.
Serve with plain boiled potatoes. With this, drink champagne or Riesling.
Serves 6 to 8.
House & Garden
December 1959
James A. Beard
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
rhgans
Deli mustard and onions OR
Deli mustard and relish OR in an emergency
Heinz Hot Ketchup and onions
Rich Gans
Dan Abel wrote:
>
> I've read a lot of complaints about the above combination, and thought I'd
> see what I could stir up on this group as far as what people like on hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
>
> --
> Dan Abel
> Sonoma State University
> AIS
> ab...@sonoma.edu
> http://www.sonoma.edu/IT/AIS/people/Abel.html
--
x-no-archive: yes
Remove the pickle from my address to reply
Stan Horwitz
> I've read a lot of complaints about the above combination, and thought I'd
> see what I could stir up on this group as far as what people like on hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> I enjoy it just fine.
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
> How about you folks?
Tomatoes on hotdogs is a combination I never heard of. I am a fan of both
tomatoes and hotdogs so I might give it a try if the ocassion arrises. For
me, there is only one condiment of choice on a hotdog ... Heinz Ketchup.
Stan Horwitz
>
> this is a pretty good start,. but to make them REALLY good, what you do, is
> wrap bacon around them , then broil them , yes , you still have the cheese or
> velveeta, it acrually makes a big gummy, yummy mess. Rosie
What you just described is known as a "Texas Tommy" in my area, Philadelphia.
I like it just with bacon and american cheese on the dog (or surrounding it)
and plenty of Heinz Ketchup. I almost forgot though, I used to make a
Texas Tommy the way you described, but serve it slathered with baked
beans and ketchup. Yum! ... and very sloppy!
Kate Connally
> I used to be strictly a mustard and relish user on hotdogs. Then last summer
> I visited the Czech Republic and weirded out when I saw people eating dogs
> with catsup. I tried it and loved it. Now I eat it both ways (but do not mix
> the two). Now if you want to hear weird, come to Berkeley, CA, go to Saul's
> Deli, and wait for the Hispanic sandwich maker to ask you if you want mayo on
> your corned beef on rye. That is weird!
What's so weird about it? I always eat ketchup, relish,
and onions on my hotdogs - that is, when I'm not eating them
with sauerkraut. Actually I recently began adding ketchup
to the krautdogs as well. Now that's weird, right?
And what the hell's wrong with mayo on corned beef ?
Although it should be on white not rye. But maybe that's
what the problem is - mayo doesn't go with rye? :-)
Well, actually, as far as I'm concerned - nothing goes
with rye! ;-) Anyway, I love a nice corned beef on white
(preferably a nice crusty, chewy Italian-style bread) with
lots of mayo. Lettuce and tomato are nice and onion,
too.
Kate
Nexis
odd craving :)
When I was a kid, it was strictly ketchup and mustard for me. Sometimes,
that's still the answer, provided the ketchup is Heinz. (No, before you ask,
I'm not related to Stan...just find Hunt's to be wayyyy too sweet.) More
often, though, I like to top mine with chili. No beans, preferably. Maybe
some cheese.
My husband eats a concoction he aptly named a "Mess Dog". How he manages to
digest it is beyond me! <laugh> It's a hot dog topped with chili, cheese,
mustard, sauerkraut, and onions. I'd be up every night for a week!
kimberly
> see what I could stir up on this group as far as what people like on hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
>
PENMART10
<conn...@physast1.phyast.pitt.edu> writes:
>And what the hell's wrong with mayo on corned beef ?
>Although it should be on white not rye. But maybe that's
>what the problem is - mayo doesn't go with rye? :-)
>Well, actually, as far as I'm concerned - nothing goes
>with rye! ;-) Anyway, I love a nice corned beef on white
>(preferably a nice crusty, chewy Italian-style bread) with
>lots of mayo. Lettuce and tomato are nice and onion,
>too.
>Kate
It's obvious, from your recipe, that your idea of corned beef is that
artificially flavored pressed mystery meat.
Paige Oliver
Paige
Jason Yee wrote:
> Dan Abel wrote:
> >
> >
> > How about you folks?
> >
--
邢 唷��
Dan Abel
> the two). Now if you want to hear weird, come to Berkeley, CA, go to Saul's
> Deli, and wait for the Hispanic sandwich maker to ask you if you want mayo on
> your corned beef on rye. That is weird!
Doesn't sound weird to me. How else would you eat it? :-)
A few years ago I was down in southern California and had lunch with one
of the guys I work with a couple of times. It was a cheapo campus
cafeteria down in the basement. Both times he had a hot dog. He put a
couple of packets of mayo on it, nothing else. It looked pretty good.
Sometimes you'll run into a "sauce" made with mayo and ketchup, or mayo
and mustard (with onion, pickles and/or other stuff). I like that on my
hot dogs also. Our usual at home is made with mayo, yellow mustard and
chopped onions and dill pickle. My family always called it "goop".
Yeff
> In article <3974EDBC...@pacbell.net>, amf...@pacbell.net wrote:
>
>
> > the two). Now if you want to hear weird, come to Berkeley, CA, go to Saul's
> > Deli, and wait for the Hispanic sandwich maker to ask you if you want mayo on
> > your corned beef on rye. That is weird!
>
>
> Doesn't sound weird to me. How else would you eat it? :-)
>
> A few years ago I was down in southern California and had lunch with one
> of the guys I work with a couple of times. It was a cheapo campus
> cafeteria down in the basement. Both times he had a hot dog. He put a
> couple of packets of mayo on it, nothing else. It looked pretty good.
My oldest sister does this. My parents tried beating
her but she continued to do it.
When I was stationed at Osan AB in Korea I once saw
some ROKAF officers putting mayonnaise on a pizza.
The judge released me citing justifiable homicide.
-Jeff B.
yeff at erols dot com
RMi1013934
<st...@typhoon.ocis.temple.edu> writes:
>
>What you just described is known as a "Texas Tommy" in my area, Philadelphia.
>I like it just with bacon and american cheese on the dog (or surrounding it)
>and plenty of Heinz Ketchup. I almost forgot though, I used to make a
>Texas Tommy the way you described, but serve it slathered with baked
>beans and ketchup. Yum! ... and very sloppy!
>
>
>
The imoportant thing is, I think, that it is messy and sloppy, it add to the
enjoyment.. the mess all dripping down your chin, etc. Haven't tried the baked
beans but it sounds like a good addition.Rosie
Gargoylle
>
>For a corn dog, French's mustard only.
>
>For a dog on a bun, mustard, ketchup, sweet relish at the very least.
>Add fresh onions and tomato wedges for the very best.
>
>nb
That's similar to how they are served here. With the addition of a
pickle or a cucumber slice, sport peppers, and of course my favorite,
celery salt.
Gar
Langrrr
thought I'd
> see what I could stir up on this group as far as what people like on
hot
> dogs. I'm not a fan of ketchup on hot dogs, but if that is all there
is,
> I enjoy it just fine.
>
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
>
I am a huge fan of onions cooked in a spicy tomatoey sauce and deli
mustard (_HAS_ to be deli mustard).
Barring that, kraut and deli mustard (warm kraut).
Incidentally, I prefer my hot dogs to be grilled, with a crisp outer
skin, as opposed to boiled or steamed. Jewish Deli Hot Dogs (All-Beef
Kosher), or those from Gray's Papaya in New York, or Nathan's Famous,
are the best!!!!
How about you guys?
Also, I've been to several delis here in DC which grill their hot dogs,
but wrap them in a slice of bologna. I'm not a huge fan of that.
Anyone know the origin of this, and anyone as dissatisfied with this
method of cooking as I am?
- Andrew Langer
--
Any posts by Andrew Langer are his own, written by him, for his own
enjoyment (and the education of others). Unless expressly stated,
they represent his own views, and not those of any other individuals
or entities. He is not, nor has he ever been, paid to post here.
SteveRdRcr
You don't say where here is but that sounds like a Chigago dog but add
tomatos and that is it,I love em.
zxcvbob
4) Miracle Whip and sauerkraut, or
3) Yellow mustard and sweet relish, or
2) Mayo and grated sharp cheese (not melted) and *fresh* jalapenos, or
1) Just wrap a slice of white bread around it and eat it (dry).
Regards,
Bob
--
"oooh... They have the Internet on computers now"
--Homer Simpson
Young
>
> On Wed, 19 Jul 2000 08:24:42 -0400, Young <qwe...@mail.monmouth.com>
> wrote:
>
> >It's becoming increasingly apparent that many of you are ... how should
> >I put this ... unbalanced.
> >
> >Anyone over the age of 2 days knows ... brown mustard and sweet relish.
> >
> >Sorry I had to explain it to you. But now you know.
>
> "French's mustard," not "brown mustard." Otherwise, you are
> absolutely correct, of course.
>
> I believe you can have your USAian citizenship revoked for tainting a
> good 'dog with brown mustard.
>
> Terry "Squeaks" Hansen
(whispering to the others) see what i mean? some people are not
playing with a full deck. she probably likes grape jelly and chili
sauce on her meatballs.
nancy
Gargoylle
wrote:
Yep, I'm in Chicago. Notbob already had the tomato on it. I was afraid
of a double portion.<g>
Gar
Terry Pulliam Hansen
>When I was stationed at Osan AB in Korea I once saw
>some ROKAF officers putting mayonnaise on a pizza.
>
In parts of Bavaria there's a pot of spread on the table in
restaurants for putting on bread. It's rendered fat. I can get queasy
just thinking about it. OTOH, practically the regional dish of Bavaria
is Schweinshaxe - pork hock - that has about a 1" girdle of fat around
it. I started sawing it off, segregating it from the edible portion,
and my German host was horrified - said it was the best part.
Terry "Squeaks" Hansen
AAC/AFBV66.0748.CO
To reply, remove "bot" from return address.
I am an optimist. If I weren't an optimist, I'd be a terrorist.
Terry Pulliam Hansen
wrote:
>It's becoming increasingly apparent that many of you are ... how should
>I put this ... unbalanced.
>
>Anyone over the age of 2 days knows ... brown mustard and sweet relish.
>
>Sorry I had to explain it to you. But now you know.
Nancy, dear, I think there's a typo in your post. That would be
"French's mustard," not "brown mustard." Otherwise, you are
absolutely correct, of course.
I believe you can have your USAian citizenship revoked for tainting a
good 'dog with brown mustard.
Terry "Squeaks" Hansen
RMi1013934
<botpulli...@earthlink.net> writes:
>
>In parts of Bavaria there's a pot of spread on the table in
>restaurants for putting on bread. It's rendered fat. I can get queasy
>just thinking about it. OTOH, practically the regional dish of Bavaria
>is Schweinshaxe - pork hock - that has about a 1" girdle of fat around
>it. I started sawing it off, segregating it from the edible portion,
>and my German host was horrified - said it was the best part.
>
>Terry "Squeaks" Hansen
YES, that's it , the BEST thing I ever ate in Germany !! Looks like little
hams,, yum ,how could you do it ? THAT IS THE BEST PART!! I would almost kill
for a taste again... SIGH...... Rosie
notbob
Terry Pulliam Hansen wrote:
>
> On Wed, 19 Jul 2000 13:57:04 -0400, Yeff <ye...@spamcop.net> wrote:
>
> >When I was stationed at Osan AB in Korea I once saw
> >some ROKAF officers putting mayonnaise on a pizza.
> >
> In parts of Bavaria there's a pot of spread on the table in
> restaurants for putting on bread. It's rendered fat. I can get queasy
> just thinking about it. OTOH, practically the regional dish of Bavaria
> is Schweinshaxe - pork hock - that has about a 1" girdle of fat around
> it. I started sawing it off, segregating it from the edible portion,
> and my German host was horrified - said it was the best part.
Sounds like the oldtimer reminiscing about his experiences during the
London blitz as retold on a PBS special on the Air War Over Britain the
other night. He was a young fireman and when he went off to duty in
London, his mum packed him a meal of lard sandwiches. ...blehh! Is
that a British staple, or was that just "stayin' alive"?
nb
notbob
I'm not from Chicago, but I can tell Chicagoans have good taste in hot
dogs. Here in the SF bay area there's a small local chain of hot dog
joints called Dandy Dogs. Eating there was the first time I had a hot
dog with everything. Love 'em! Maybe the owner of the chain grew up in
Chicago.
nb
Jack Schidt
Terry Pulliam Hansen <botpulli...@earthlink.net> wrote
in message
news:ccjcnsoenv94pdd8f...@4ax.com...
> On Wed, 19 Jul 2000 08:24:42 -0400, Young
<qwe...@mail.monmouth.com>
> wrote:
>
> >It's becoming increasingly apparent that many of you are
... how should
> >I put this ... unbalanced.
> >
> >Anyone over the age of 2 days knows ... brown mustard and
sweet relish.
> >
> >Sorry I had to explain it to you. But now you know.
>
> Nancy, dear, I think there's a typo in your post. That
would be
> "French's mustard," not "brown mustard." Otherwise, you
are
> absolutely correct, of course.
>
Yikes! Another baby shit fan!
> I believe you can have your USAian citizenship revoked for
tainting a
> good 'dog with brown mustard.
No, yer wrong
>
> Terry "Squeaks" Hansen
> AAC/AFBV66.0748.CO
"Squeaks" indeed!
Brian Proud
>When I was stationed at Osan AB in Korea I once saw
>some ROKAF officers putting mayonnaise on a pizza.
Never tried this, but mayo on fries is to die for. Sometimes mustard
instead.
Brian
Victor Sack
> In parts of Bavaria there's a pot of spread on the table in
> restaurants for putting on bread. It's rendered fat.
It's schmaltz and it can be found in restaurants and elsewhere in nearly
every other German region, too. It can be pork or goose fat, with
grieben often enough.
> I can get queasy
> just thinking about it.
I don't. Schmaltz is good for you!(TM)
> OTOH, practically the regional dish of Bavaria
> is Schweinshaxe - pork hock - that has about a 1" girdle of fat around
> it. I started sawing it off, segregating it from the edible portion,
> and my German host was horrified - said it was the best part.
And it's just as common elsewhere in Germany. I could never get the
point of it - it is generally very bland and uninteresting.
Victor
Christine Ashby
Young <qwe...@mail.monmouth.com> wrote in message > It's becoming
increasingly apparent that many of you are ... how should
> I put this ... unbalanced.
>
> Anyone over the age of 2 days knows ... brown mustard and sweet relish.
>
> Sorry I had to explain it to you. But now you know.
What is brown mustard?
In Australia (where hot dogs are not the big deal they appear to be in the
USA)
tomato sauce (ketchup), is pretty well standard, as it is on meat pies.
What you do with a pie - especially if you're outdoors and eating it out of
your hand - is you use one of those dispensers with the long pointy squirter
and insert the sauce under the crust. That way you don't run the risk of
getting sauce on your hand.
Christine
Gargoylle
r
>
>I'm not from Chicago, but I can tell Chicagoans have good taste in hot
>dogs. Here in the SF bay area there's a small local chain of hot dog
>joints called Dandy Dogs. Eating there was the first time I had a hot
>dog with everything. Love 'em! Maybe the owner of the chain grew up in
>Chicago.
>
>nb
He might have. It seems people like to take a regional specialty and
introduce it to another area. There a place here called "portillo's".
He started out in the 60's selling dogs out of a trailer, now he's got
huge stores all over the city and suburbs and I read he started in
Japan a few years ago. The ones around here are hard to get a seat at
during lunch.
Gar
Sheryl Rosen
But I have a friend who is the female version of Stan Horwitz (Stan, you know
how I feel about you, don't you!? Said with affection, not sarcasm!). And she
has influenced my eating habits. While I will never put ketchup on a Boars Head
turkey sandwich, like Jody does, (not that there's anything wrong with ketchup
on turkey, it's just not my taste). I am finding it more acceptible on foods
other than burgers and fries.
Like hot dogs. It's GOOD!
As I get older, I find i have trouble eating mustard....it repeats on me.
Ketchup doesn't. Ketchup is just yummy on my tongue, and in my tummy. So....i
now use ketchup on hot dogs.
Oh, Stan...ShopRIte near me had a 64 ounce keg o Heinz for 99 cents yesterday!
I shoulda bought 2--but I already have a spare bottle of "psst over here" from
a certain Jersey Shore buddy (you know who you are).
I like ketchup on beef things...not poultry.
I was craving sweet and sour meatballs the other day, didn't have any chili
sauce, subbed ketchup and it was ok...not as good as chili sauce, but good
enough for a last minute thing.
And I had something with ketchup last Friday night at the ballpark that knocked
my socks off. (No, Nancy, Ilene, Barb, I'm talking about FOOD!!!!!) They make
very good french fries....I believe they are McCains brand..the ones with the
skin on the ends, might have some type of coating..they are slightly seasoned,
not very salty and really, really crisp. My friend's daughter had gotten those
fries with the "cheese" sauce from the nachos...slightly hot, but not TOO hot,
and tons of Heinz ketchup. I tasted them and YOWZA! Home run in my book! The
combo of "cheese" and ketchup...and the crispy fried potatoes...oh my-- ketchup
and fake cheese...what could be better? :-)
Sheryl
Not a newbie. Just new to AOL.
Young
>
> Young <qwe...@mail.monmouth.com> wrote in message > It's becoming
> increasingly apparent that many of you are ... how should
> > I put this ... unbalanced.
> >
> > Anyone over the age of 2 days knows ... brown mustard and sweet relish.
> >
> > Sorry I had to explain it to you. But now you know.
>
> What is brown mustard?
Pretty much not yellow. Mustard color. No big deal, I was just teasing
the other hot dog topping opinions. Obviously, anyone can put anything
they want on their hotdog. Even chili sauce and grape jelly (laugh).
> In Australia (where hot dogs are not the big deal they appear to be in the
> USA)
> tomato sauce (ketchup), is pretty well standard, as it is on meat pies.
Would you mind describing meat pies? I'm sure they are delicious, but
the idea of squirting ketchup into my idea of a meat pie is out of the
question.
Back to hotdogs, I occasionally pick up a bunch from the local butcher.
Either skinless or natural casings. They make them there. They are
excellent. I just do not want to know what goes into them. I don't
eat many hotdogs, but they keep well in the freezer.
nancy
Kate Connally
> In article <3975CB31...@physast1.phyast.pitt.edu>, Kate Connally
> <conn...@physast1.phyast.pitt.edu> writes:
>
> >And what the hell's wrong with mayo on corned beef ?
> >Although it should be on white not rye. But maybe that's
> >what the problem is - mayo doesn't go with rye? :-)
> >Well, actually, as far as I'm concerned - nothing goes
> >with rye! ;-) Anyway, I love a nice corned beef on white
> >(preferably a nice crusty, chewy Italian-style bread) with
> >lots of mayo. Lettuce and tomato are nice and onion,
> >too.
> >Kate
>
> It's obvious, from your recipe, that your idea of corned beef is that
> artificially flavored pressed mystery meat.
No, I buy the best "Jewish deli" corned beef from
a real Jewish deli. That's the only kind worth eating.
You must be thinking of your own aritificially flavored
pressed mystery meat. But I doubt that even mayo
would help that.
Kate
Jim Small
> London blitz as retold on a PBS special on the Air War Over Britain the
> other night. He was a young fireman and when he went off to duty in
> London, his mum packed him a meal of lard sandwiches. ...blehh! Is
> that a British staple, or was that just "stayin' alive"?
Another question for the British among us. I have read about boiled bacon.
Is it really just that? Under what circumstances would it be offered?
Dan Abel
Hansen <botpulli...@earthlink.net> wrote:
> I believe you can have your USAian citizenship revoked for tainting a
> good 'dog with brown mustard.
Well, really, what's the difference between yellow mustard and brown
mustard. Yellow mustard has turmeric added, which is what makes it
yellow. The basic mustard isn't necessarily different. In practice, in
the US, yellow mustard is made less spicy than most brown mustard. It's
not the mustard, it's the food coloring!
PENMART10
Abel) writes:
>In article <ccjcnsoenv94pdd8f...@4ax.com>, Terry Pulliam
>Hansen <botpulli...@earthlink.net> wrote:
>
>> I believe you can have your USAian citizenship revoked for tainting a
>> good 'dog with brown mustard.
>Well, really, what's the difference between yellow mustard and brown
>mustard. Yellow mustard has turmeric added, which is what makes it
>yellow. The basic mustard isn't necessarily different. In practice, in
>the US, yellow mustard is made less spicy than most brown mustard. It's
>not the mustard, it's the food coloring!
>
>Dan Abel
There is a difference. Theoretically they're made from different types of
mustard seed, brown from brown seeds and yellow from yellow [white] seeds. In
practice though, most mustards are made from a combination of the two, the
sharper tasting mustards incorporate more of the brown seeds. The bright
yellow, even if made soley from yellow seeds would still need color added,
usually tumeric, because otherwise, yellow mustard seeds on their own would
actually produce a pale grey-brown (taupe) product. The hot oriental style
mustard uses brown mustard seeds of a particular variety. The seasonings added
to make each mustard unique is endless... there are probably more mustard
recipes than there are types of wines.
Personally I prefer Deli-Style mustards on hotdogs; made from a combination of
seeds. Making your own mustards is a fun thing to do.
ENCYCLOPÆDIA BRITANNICA
mustard
any of several herbs belonging to the mustard family of plants, Brassicaceae
(Cruciferae), or the condiment made from these plants' pungent seeds. The
leaves and swollen leaf stems of mustard plants are also used, as greens, or
potherbs. The principal types are white, or yellow, mustard (Sinapis alba), a
plant of Mediterranean origin; and brown, or Indian, mustard (Brassica juncea),
which is of Himalayan origin. The latter species has almost entirely replaced
the formerly used black mustard (Brassica nigra), which was unsuitable for
mechanized cropping and which now occurs mainly as an introduced weed. Both
white and brown mustard are grown as spring-sown annual crops whose dry seeds
are harvested in early autumn. From very small seedlings, the plants grow
rapidly and enter a phase of dense flowering; the blooms have an intense yellow
colour. The plants reach their full height of 1.5 to 2 m (5 to 61/2 feet) as
their flowers fade and after numerous green seedpods appear on their branches.
The pods of brown mustard contain up to 20 seeds each, those of white mustard
contain up to 8 seeds. Mustard plants are easy and inexpensive to grow; they
flourish on many different types of soil, suffer from unusually few insect
pests or plant diseases, and tolerate extremes of weather without serious harm.
The use of mustard seeds as a spice has been known from the earliest recorded
times and is described in Indian and Sumerian texts dating back to 3000 BC.
Mustard plants are mentioned frequently in Greek and Roman writings and in the
Bible. In the New Testament, the tiny mustard seed is a symbol of faith.
Mustard seed was used medicinally by Hippocrates, among other ancient
physicians. During the 20th century, the use of mustard as a spice or condiment
has grown to the extent that it is by far the largest spice by volume in world
trade. Mustard is unusual among spices in that it is mainly grown in the
temperate regions of the world, principally on the Canadian and American Great
Plains, in Hungary and in Britain, and in lesser amounts in other countries. In
the main producing countries, the crop production of mustard is fully
mechanized.
Mustard seeds, both white and brown, are nearly globular in shape, finely
pitted, odourless when whole, and pungent-tasting. White mustard seeds are
light yellow in colour and about 2.5 mm (1/10 inch) in diameter; brown mustard
seeds are about the same size but are a darker yellow in colour. The seeds of
both types contain similar constituents: about 30 to 40 percent vegetable oil,
a slightly smaller proportion of protein, and a strong enzyme called myrosin.
When dry or when ground into a flour, the seeds are odourless, but when the
seed is chewed or when the flour is mixed with water, a chemical reaction
between two of the constituents within mustard, an enzyme and a glucoside,
produces an oil that is not present as such in the plant. In brown mustard this
action yields the volatile oil of mustard, which has a pungent, irritating
odour and an acrid taste. In white mustard the result is sinalbin mustard oil,
a nonvolatile oil that has very little odour but produces a sensation of heat
on the tongue.
As a condiment, mustard is sold in three forms: as seeds, as dry powder that is
freshly mixed with water for each serving to obtain the most aroma and flavour,
and prepared as a paste with other spices or herbs, vinegar or wine, and starch
or flour to tone down the sharpness. The differing flavours of white and brown
mustard are used in different condiments; the pungent brown is used in
French-type paste mustards, and the white is used in milder American- or
German-type pastes, while both types are used in English mustard products.
Mustard is widely used as a condiment with various foods, particularly cold
meats, sausages, and salad dressings. It is also used as an ingredient in
mayonnaises, sauces, and pickles. Mustard plasters were formerly used in
medicine for their counterirritant properties in treating chest colds and other
ailments.
Brown mustard, which is related to rapeseed, is grown as a source of vegetable
oil and is an important crop for this purpose in northern India, Pakistan,
China, southern Russia, and Kazakstan. The oil is used for food or for
industrial purposes, with the residual cake used for animal feed.
---
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Randy Franek
>In article <abel-20070...@ssu-64en176.sonoma.edu>, ab...@sonoma.edu (Dan
>Abel) writes:
>
>>In article <ccjcnsoenv94pdd8f...@4ax.com>, Terry Pulliam
>>Hansen <botpulli...@earthlink.net> wrote:
>>
>>> I believe you can have your USAian citizenship revoked for tainting a
>>> good 'dog with brown mustard.
>
>>Well, really, what's the difference between yellow mustard and brown
>>mustard. Yellow mustard has turmeric added, which is what makes it
>>yellow. The basic mustard isn't necessarily different. In practice, in
>>the US, yellow mustard is made less spicy than most brown mustard. It's
>>not the mustard, it's the food coloring!
>>
>>Dan Abel
>
>There is a difference. Theoretically they're made from different types of
>mustard seed, brown from brown seeds and yellow from yellow [white] seeds. In
>practice though, most mustards are made from a combination of the two, the
>sharper tasting mustards incorporate more of the brown seeds. The bright
>yellow, even if made soley from yellow seeds would still need color added,
>usually tumeric, because otherwise, yellow mustard seeds on their own would
>actually produce a pale grey-brown (taupe) product. The hot oriental style
>mustard uses brown mustard seeds of a particular variety. The seasonings added
>to make each mustard unique is endless... there are probably more mustard
>recipes than there are types of wines.
[snipped]
For sure.... there is a great article about mustard in the June, 2000
Smithsonian..... "For the Love of Mustard." In the article it is noted "At
the Mount Horeb Mustard Museum, home to 3,400 types of the condiment.... Five
hundred kinds of mustard are offered for sale here."
Christine Ashby
> Would you mind describing meat pies? I'm sure they are delicious, but
> the idea of squirting ketchup into my idea of a meat pie is out of the
> question.
An Auusie pie is either oval or round. In old measurements it would be maybe
a couple of inches deep and about 4 inches diameter. About the size of a
hamburger bun, I suppose you could say.
The structure is a coffin, as they used to say in the olden days, of really
firm pastry. The top crust will be flakier. The filling is mince meat in a
glutinous sauce.
The flavour (basically bland and salty and only incidentally tasting of
meat) seems to be fairly uniform, though many people will swear by the
product of their local bakery - certainly the mass-produced products are
nothing sensational. By law there has to be SOME meat in it, but like hot
dogs you really don't ask which bits of the cow it comes from. Anybody of
Scottish extraction only has to think of traditional mince and they've got
the picture.
Needless to say pies are loaded with salt and saturated fat and are
dreadfully bad for you!
Nowadays you can get all sorts of "gourmet" pies containing stuff like
chicken, or beef (cubed not minced) and costing heaps. These delicacies are,
however, not true pies.
In Adelaide they have a most disgusting dish called a pie floater, the
origins of which are lost in antiquity. This is a hot pie sitting in a bowl
of pea soup. It never really caught on in the other states, but people like
to threaten overseas visitors with it, just to see the looks on their faces.
Christine
Rhonda Anderson
"Christine Ashby" <cma...@ozemail.com.au> wrote in message
news:fOTd5.40502$N4.15...@ozemail.com.au...
If you have a look at the website of this pie shop you might get an idea on
the Aussie meat pie - certainly if you click on the link to the list of
their pies you'll see some of the "gourmet" pies Christine was talking
about. Christine, this place is in Melbourne - have you ever tried their
pies?
--
Rhonda Anderson
Penrith, NSW, Australia
Stan Horwitz
you are seeing the good side of the force! None of that horrid mustard!
Way to go!
Stan Horwitz
>
> For sure.... there is a great article about mustard in the June, 2000
> Smithsonian..... "For the Love of Mustard." In the article it is noted "At
> the Mount Horeb Mustard Museum, home to 3,400 types of the condiment.... Five
> hundred kinds of mustard are offered for sale here."
Geez! There are 500 kinds of mustard for sale there? Talk about
indecisive! I suggest that you mustard fans just eat Heinz ketchup if you
want to simplify your lives and give your taste buds a treat. Heinz
Ketchup tastes great, its simple (no huge selection to chose from), and
very healthy (lots of antioxidents). :)
Stan Horwitz
>
> Incidentally, I prefer my hot dogs to be grilled, with a crisp outer
> skin, as opposed to boiled or steamed. Jewish Deli Hot Dogs (All-Beef
> Kosher), or those from Gray's Papaya in New York, or Nathan's Famous,
> are the best!!!!
> How about you guys?
I tried Nathan's original in Coney Island for the first time just one week
ago. Nathan's hotdogs were good, but no where near as good as the grilled
Sabbratt's that one can buy from sidewalk food carts in Manhattan. I
haven't tried a hotdog from Gray's Papaya yet, but one of these days, I
will. In fact, I had to turn down a free trip to NYC today to attend the
MacWorld Expo because I have to teach tonight. Bummer! Maybe I will go up
there on Sunday and bum around.
A Ferszt
The lard sandwiches were part of staying alive...Americans
didn't suffer during the war the way Europeans did and
starvation was always a distinct possibility. Then as now
lard was very cheap.
Boiled bacon is a form of ham...it isn't the 'streaky' bacon
that seems to be the only cut available in the US, apart
from 'Canadian-style'. There are several other cuts of bacon
available in the UK in addition to streaky, which is the
cheapest.
It is offered as part of a fantastic meal, such as I had in
Cork...soup, boiled bacon, cabbage, potatoes, peas and
Irish-style apple pie with cream (and ice cream if I'd
wanted it) plus tea that was beginning to take the glaze off
the mug. Total weight of food must have been well over a
kilo...for a grand sum of about 3 Irish punts...less than
USD5.00 at the time...three years ago.
It's also what is served for St Patrick's day, rather than
American corned beef.
Jim Small
> indecisive! I suggest that you mustard fans just eat Heinz ketchup if you
> want to simplify your lives and give your taste buds a treat. Heinz
> Ketchup tastes great, its simple (no huge selection to chose from), and
> very healthy (lots of antioxidents). :)
>
While not a fan of hotdogs, I have been around too many packing plants, I am
a fan of mustard. Please try Inglehoffer. It comes in a small globular jar
and has a small percentage of whole seeds to add crunch.
Jack Schidt
Stan Horwitz <st...@typhoon.ocis.temple.edu> wrote in message
news:8l9fbp$5l$2...@cronkite.temple.edu...
> Randy Franek <fra...@ponymail.com> wrote:
> >
> > For sure.... there is a great article about mustard in
the June, 2000
> > Smithsonian..... "For the Love of Mustard." In the
article it is noted "At
> > the Mount Horeb Mustard Museum, home to 3,400 types of
the condiment.... Five
> > hundred kinds of mustard are offered for sale here."
>
about
> indecisive! I suggest that you mustard fans just eat Heinz
ketchup if you
> want to simplify your lives and give your taste buds a
treat. Heinz
> Ketchup tastes great, its simple (no huge selection to
chose from), and
> very healthy (lots of antioxidents). :)
>
Ya know, I just remembered what my grandpa used to say and
it lends credence to the hot dog argument:
"Ketchup is for weiners"
I know understand fully.
Jack Entendre
A Ferszt
> Christine
First ran across this concept in a Terry Pratchett book, and
thought it was another one of his inventions. However did
consider that he normally makes quite accurate fun of
real-life things!
Langrrr
Gray's dogs are darn good - and cheap, too. I know there's one
downtown, but not sure where. The other one is on 72nd and Broadway.
As for the vendor grills, that is one of the things I miss being in DC -
DC Regs do not allow vendors to grill their food. I was just saying
to a friend how much I missed grilled shish-kebabs from street vendors!
- Andrew Langer
--
Any posts by Andrew Langer are his own, written by him, for his own
enjoyment (and the education of others). Unless expressly stated,
they represent his own views, and not those of any other individuals
or entities. He is not, nor has he ever been, paid to post here.
Sent via Deja.com http://www.deja.com/
Before you buy.
Tara Danielle
Although BBQ sauce is similar, I find the hot dog-bbq combo revolting.
I don't like mustard, relish, onions, saurkraut or nacho cheese alone
or on dogs.
Boiled Sabretts or Hebrew National Beef with ketchup on a fresh HD roll
YUM
Robin
>try Inglehoffer. It comes in a small globular jar
>and has a small percentage of whole seeds to add crunch.
>
>
*Crunchy* mustard??! Ewwwwww!!
Robin from Houston -
"Without ice cream, there would be darkness and chaos." --Don Kardong
-----------------------------------------------------------
Got questions? Get answers over the phone at Keen.com.
Up to 100 minutes free!
http://www.keen.com
Robin
>I don't eat hot dogs very often anymore...though I do
occasionally get an
>odd craving :)
>When I was a kid, it was strictly ketchup and mustard for me.
Sometimes,
>that's still the answer, provided the ketchup is Heinz. (No,
before you ask,
>I'm not related to Stan...just find Hunt's to be wayyyy too
sweet.) More
>often, though, I like to top mine with chili. No beans,
preferably. Maybe
>some cheese.
>My husband eats a concoction he aptly named a "Mess Dog". How
he manages to
>digest it is beyond me! <laugh> It's a hot dog topped with
chili, cheese,
>mustard, sauerkraut, and onions. I'd be up every night for a
week!
>kimberly
>"Dan Abel" <ab...@sonoma.edu> wrote in message
>news:abel-18070...@ssu-64en176.sonoma.edu...
>> I've read a lot of complaints about the above combination,
and thought I'd
>> see what I could stir up on this group as far as what people
like on hot
>> dogs. I'm not a fan of ketchup on hot dogs, but if that is
all there is,
>> I enjoy it just fine.
>>
>> However, one of my favorite items on hot dogs is tomatoes.
Along with
>> some mustard and onions, I feel a hot dog is complete for me.
>>
>> How about you folks?
>>
>> --
>> Dan Abel
>> Sonoma State University
>> AIS
>> ab...@sonoma.edu
>> http://www.sonoma.edu/IT/AIS/people/Abel.html
>
>
>
>
I used to like hot dogs with mustard, onions, and sweet relish.
Occasionally with chili (no beans), mustard, and onions, maybe
cheese sauce. Since I married my SO, and he likes ketchup on
his, I have tried it and liked it! Mustard and ketchup, onions
and relish. Though with chili, just the mustard and onions.
Only Heinz ketchup in this household, by the way. I hate to go
to a restaurant and they don't have Heinz. I like sauerkraut,
but not on a hot dog! Never would think to put tomatoes or
cucumber slices on a hot dog, either. My favorite "Hot Dog
Place" is James Coney Island. Original Coney, with chili,
cheese, and onions. And no mayo in my house!! Only Miracle
Whip, but never on a hot dog or sausage and bun. That's just
gross! To each his own...
Sheryl Rosen
>Sheryl! I think I am making a ketchup fanatic out of you! Yes ... I think
>you are seeing the good side of the force! None of that horrid mustard!
>Way to go!
>
>
>
>
Between you and Jody (my dear friend who did her MBA in Marketing final project
on Heinz, because she was born in Pittsburgh and eats Heinz ketchup on almost
everything!), you guys are slowly but surely having an influence!
I gotta tell ya. I always loved ketchup. With fries, with burgers, with
EGGS!!!! My very favorite breakfast in the world is a scrambled egg with melted
american cheese, a few slices of bacon, and TONS of ketchup! If it doesn't have
ketchup, I don't want the sandwich. The ketchup is an integral part of the
enjoyment of the sandwich.
I've also ALWAYS, since i was little, put ketchup in my meatloaf mixture....and
ALWAYS have a cold meatloaf sandwich the next day, on squishy white or potato
bread, and a good slathering of Heinz! Again, it's as much about the ketchup
as anything else.
Kosher bologna and ketchup was (actually, Heinz hamburger relish..no other
brand) always a fav of mine, growing up, too.
And yeah, I've been going to a lot of baseball games lately, and eating a lot
of hot dogs, and I put KETCHUP on them, not mustard. And ketchup on the fries.
TONS of ketchup.
Ketchup RULEs!!!
je...@my-deja.com
worthy of slathering on corn beef or pastrami is Gulden's Mustard.
Those brought up on NYC deli food have a built in adversion to dairy and
meat, whether we're kosher or not.
vile.
I love a good chili dog myself if its a lower quality weenie. Otherwise,
a good spicy snappy dog on the grill that is mildly burn rocks with the
ketchup and mustard.
In article <39771386...@physast1.phyast.pitt.edu>,
Karyl Bleddyn
<brp...@telusplanet.net> wrote:
> On Wed, 19 Jul 2000 13:57:04 -0400, Yeff <ye...@spamcop.net> wrote:
>
>
> >When I was stationed at Osan AB in Korea I once saw
> >some ROKAF officers putting mayonnaise on a pizza.
>
> Never tried this, but mayo on fries is to die for.
Sometimes I make a bastard aioli by putting garlic powder in mayo, mixing
it up, and dipping the fries in that.
--
Karyl Bleddyn
Author of nothing you've heard of yet ;)
Involuntary
message in news:rec.food.cooking, which said:
> However, one of my favorite items on hot dogs is tomatoes. Along with
> some mustard and onions, I feel a hot dog is complete for me.
>
> How about you folks?
Recognizing that a hot dog can be made as junk food:
My favorite is mustard on the bun, topped with Wolf chili, topped with
diced onion and topped with a good sliced American cheese or colbyjack
cheese.
Now, recognizing that a hot dog can also be something more than junk
food:
Bun, mayonnaise, some of those good Vlasic pickles from the grocer's
cooler, tomato, green pepper, cucumber, pickled green chilis and onions.
I had something like that at a mall once. It was great. It was a
Chicago Classic or something. I might not have the ingredients quite
right, but it's close.
Ty
Involuntary
<conn...@physast1.phyast.pitt.edu> posted a message in
news:rec.food.cooking, which said:
> No, I buy the best "Jewish deli" corned beef from a real Jewish
> deli. That's the only kind worth eating. You must be thinking of
> your own aritificially flavored pressed mystery meat. But I doubt
> that even mayo would help that.
Exactly what is "corned beef" anyway? I've always wondered after I saw
Samantha on _Bewitched_ pigging out on a corned beef sandwich. To me it
just sounds nasty by the name and by what the name implies -- ground
beef that's mish mashed with cream-style corn and god only knows what
else. Please clear this up for me so I can put my mind to rest.
Ty
Involuntary
message in news:rec.food.cooking, which said:
> When I was stationed at Osan AB in Korea I once saw some ROKAF
> officers putting mayonnaise on a pizza.
My dad puts Thousand Island dressing on his pizza. I thought that was
nasty. However, chicken fajita pizza dipped in Ranch dressing isn't bad
at all. But then Ranch and Thousand Island are worlds apart in flavor.
Ty
Involuntary
posted a message in news:rec.food.cooking, which said:
> Never tried this, but mayo on fries is to die for. Sometimes mustard
> instead.
Try mixing sour cream and ranch dressing, then dip your fries in that.
Maybe even add a little butter -- I'll have to try that after I first
run some radiator flush through my system.
Ty
Involuntary
message in news:rec.food.cooking, which said:
> For a corn dog, French's mustard only.
>
> For a dog on a bun, mustard, ketchup, sweet relish at the very
> least. Add fresh onions and tomato wedges for the very best.
The only time I ever like nothing but mustard on a hot dog is when I'm
around a campfire. I like to make my weenie cancerous -- burn it to get
those black, carcinogenic chars on there that make it taste so good.
Then wrap it diagonally in a piece of white slice-bread, squirt a line
of mustard down it and enjoy. Man, makes me want to go roast a weenie
over the stove. :-D
Ty
Involuntary
posted a message in news:rec.food.cooking, which said:
> Sheryl! I think I am making a ketchup fanatic out of you! Yes ... I think
> you are seeing the good side of the force! None of that horrid mustard!
For me, ketchup is simply too tangy. On hamburgers I prefer mayonnaise.
On ham sandwiches I prefer Miracle Whip™. On hot dogs and corn dogs, I
prefer mustard. I can tolerate ketchup with french fries, but I like
other things a little better, though ketchup isn't so bad with that that
I cant' eat it at all. Now, this might surprise you, but I DO like
fried mozzarella sticks dipped in ketchup. That is delectable. I like
that more than dipping them in marinara sauce. :-)
Ty
Involuntary
message in news:rec.food.cooking, which said:
> Well, really, what's the difference between yellow mustard and
> brown mustard. Yellow mustard has turmeric added, which is what
> makes it yellow. The basic mustard isn't necessarily different.
> In practice, in the US, yellow mustard is made less spicy than
> most brown mustard. It's not the mustard, it's the food coloring!
Good thing I read that. I would have chalked it up to a difference in
expiration dates.
Ty
Involuntary
posted a message in news:rec.food.cooking, which said:
> Back to hotdogs, I occasionally pick up a bunch from the local butcher.
> Either skinless or natural casings. They make them there. They are
> excellent. I just do not want to know what goes into them.
That's the scariest thing for me about hot dogs. The idea that I might
be eating tripe, eyeballs and skin just really turns me off to hot dogs.
I'm not saying those items go into hot dogs, but I still can't stop
thinking about it. So I want to convert myself to vegetarian hot dogs.
Maybe they're just as good.
Ty
Involuntary
message in news:rec.food.cooking, which said:
> My husband eats a concoction he aptly named a "Mess Dog". How he manages to
> digest it is beyond me! <laugh> It's a hot dog topped with chili, cheese,
> mustard, sauerkraut, and onions. I'd be up every night for a week!
I could down that easily, minus the sauerkraut, as it's my favorite
combination. Some of us have cast iron stomachs, though I feel that
once it rusts, we'll be eating unsalted and unbuttered chicken and rice
just to keep breathing.
Ty
Calabria
Rox
---------------------------------------------------------
"What does the fish remind you of?"
"Other fish"
"And what do the other fish remind you of?"
"Other fish."
-Joseph Heller, Catch22
Debbie
<invol...@earthlink.net> wrote:
>On Thu, 20 Jul 2000 10:58:14 -0400, Kate Connally
><conn...@physast1.phyast.pitt.edu> posted a message in
>news:rec.food.cooking, which said:
>
>> No, I buy the best "Jewish deli" corned beef from a real Jewish
>> deli. That's the only kind worth eating. You must be thinking of
>> your own aritificially flavored pressed mystery meat. But I doubt
>> that even mayo would help that.
>
>Exactly what is "corned beef" anyway? I've always wondered after I saw
>Samantha on _Bewitched_ pigging out on a corned beef sandwich. To me it
>just sounds nasty by the name and by what the name implies -- ground
>beef that's mish mashed with cream-style corn and god only knows what
>else. Please clear this up for me so I can put my mind to rest.
>
>Ty
Corned Beef is a beef brisket which has been left in a brine solution
with certain seasonings for flavor. After the beef is corned, it is
then cooked; either boiled, in a crockpot, or in a pressure cooker. A
recipe for "corning" the beef follows:
4 quarts water
1 1/2 pounds kosher salt
1 pound dark brown sugar
2 bay leaves
1 teaspoon mustard seeds
1 sprig thyme
10 juniper berries
10 crushed peppercorns
1 tablespoon baking soda
4 gallons boiling water
1 egg, in shell
Salt, if needed
Cold water to cover meat
1 (5 pound) beef brisket
5 cloves garlic
Bring first 9 ingredients up to the peppercorns to a boil and boil
hard for 5 minutes. Leave the brine to cool. Clean a stoneware crock
or plastic bucket and its lid with a solution of 1 tablespoon baking
soda to 1 gallon boiling water. Rinse well and leave to drain dry. To
test the saltiness of the brine put egg, in shell in the cooled brine.
If it doesn’t float, add enough salt until it does. To help the brine
penetrate, pierce the beef all over with a trussing needle or skewer
and place meat in cold water for about 45 minutes. Remove the meat
from water and place in crock or bucket. Pour the cooled brine over
the brisket. Add garlic to the brine. Place a plate on top of the
brisket to submerge. Place a lid or plastic wrap over container. Store
in a refrigerator or dry place, at a temperature below 60 degrees.
Salting time depends on the thickness of the meat. Allow 3 to 10 days
for salting time for brisket.
Debbie
<invol...@earthlink.net> wrote:
>On Thu, 20 Jul 2000 09:19:22 -0400, Young <qwe...@mail.monmouth.com>
>posted a message in news:rec.food.cooking, which said:
>
>> Back to hotdogs, I occasionally pick up a bunch from the local butcher.
>> Either skinless or natural casings. They make them there. They are
>> excellent. I just do not want to know what goes into them.
>
>That's the scariest thing for me about hot dogs. The idea that I might
>be eating tripe, eyeballs and skin just really turns me off to hot dogs.
>I'm not saying those items go into hot dogs, but I still can't stop
>thinking about it. So I want to convert myself to vegetarian hot dogs.
>Maybe they're just as good.
>
>Ty
I would suggest Kosher hot dogs. No Pork. Plus, they have to
prepared using the Jewish sanitary laws.
PENMART10
<herk...@iwon.com> writes:
>Corned Beef is a beef brisket which has been left in a brine solution
>with certain seasonings for flavor.
Corned beef does not necessarily entail brisket; corned beef can entail any cut
of beef. 'Corned' beef simply means 'pickled' beef. There is far more 'beef
round' used for corned beef than brisket.
Please explain, that egg, is it raw or cooked and for what purpose?
>A recipe for "corning" the beef follows:
>
>4 quarts water
>1 1/2 pounds kosher salt
>1 pound dark brown sugar
>2 bay leaves
>1 teaspoon mustard seeds
>1 sprig thyme
>10 juniper berries
>10 crushed peppercorns
>1 tablespoon baking soda
>4 gallons boiling water
>1 egg, in shell
>Salt, if needed
>Cold water to cover meat
>1 (5 pound) beef brisket
>5 cloves garlic
<circumsized>
Sheldon
````````````
On a recent Night Court rerun, Judge Harry Stone had a wonderful line:
"I try to keep an open mind, but not so open that my brains fall out."
Debbie
raw egg in its shell. It is used to test the saltiness of the brine.
If the egg doesn't float, more salt needs to be added until the egg
sinks.
Stan Horwitz
>
> I've also ALWAYS, since i was little, put ketchup in my meatloaf mixture....and
> ALWAYS have a cold meatloaf sandwich the next day, on squishy white or potato
> bread, and a good slathering of Heinz! Again, it's as much about the ketchup
> as anything else.
Just last night when I was catching up on my newspaper reading, I found a
recipe for meatloaf in the food section. This recipe uses half a cup of
ketchup and then requires some tomato sauce to be spread on the top of the
loaf as its cooked. I haven't made a meatloaf in several years so I think
I am going to try this one in a couple of days, but use ground chicken or
turkey in place of some of the red meat in order to cut down on the fat
content. I am stuck at work all day today, but just the thought of eating
a tasty meatloaf which uses lots of ketchup in the recipe is making me
very hungry!
Long live Heinz Ketchup!
Stan Horwitz
>
> That's the scariest thing for me about hot dogs. The idea that I might
> be eating tripe, eyeballs and skin just really turns me off to hot dogs.
> I'm not saying those items go into hot dogs, but I still can't stop
> thinking about it. So I want to convert myself to vegetarian hot dogs.
> Maybe they're just as good.
Yich! If you're concerned about the quality of meat in hotdogs, there's
an easy way to address that issue. Eat Kosher hotdogs. The folks who make
Kosher hotdogs have to answer to a higher authority ... Hebrew National
makes great Kosher dogs. Even their low fat dogs are tasty.
By the way, I just read a newspaper article about hotdogs in the newspaper
last night. Several web sites about hotdogs were cited. One of them is
http://www.hot-dogs.org/ which looks pretty interesting. This is the
official web site for the hotdog and sausage making industry! Who new that
hotdogs have their own web site? :) Anyway, this web site has lots of
information about hotdogs, including some sausage and hotdog recipes so
you might want to check it out.
Jack Schidt
Involuntary <invol...@earthlink.net> wrote in message
news:lliinsgah8mjvss9j...@4ax.com...
> On Thu, 20 Jul 2000 09:19:22 -0400, Young
<qwe...@mail.monmouth.com>
> posted a message in news:rec.food.cooking, which said:
>
> > Back to hotdogs, I occasionally pick up a bunch from the
local butcher.
> > Either skinless or natural casings. They make them
there. They are
> > excellent. I just do not want to know what goes into
them.
>
that I might
> be eating tripe, eyeballs and skin just really turns me
off to hot dogs.
> I'm not saying those items go into hot dogs, but I still
can't stop
> thinking about it. So I want to convert myself to
vegetarian hot dogs.
> Maybe they're just as good.
>
You'll be sorry; the veg dogs suck. Then again, you could
drown them in ketchup.
Jack Hund
Tony Ning Lew
Involuntary <invol...@earthlink.net> wrote:
>On Thu, 20 Jul 2000 09:19:22 -0400, Young <qwe...@mail.monmouth.com>
>posted a message in news:rec.food.cooking, which said:
>
>> Back to hotdogs, I occasionally pick up a bunch from the local butcher.
>> Either skinless or natural casings. They make them there. They are
>> excellent. I just do not want to know what goes into them.
>
>That's the scariest thing for me about hot dogs. The idea that I might
>be eating tripe, eyeballs and skin just really turns me off to hot dogs.
>I'm not saying those items go into hot dogs, but I still can't stop
>thinking about it. So I want to convert myself to vegetarian hot dogs.
>Maybe they're just as good.
Vegetarian hot dogs are to real hot dogs like a blow up doll is to a
real woman...
>
>Ty
PENMART10
<kol...@ix.netcom.com> writes:
>Vegetarian hot dogs are to real hot dogs like a blow up doll is to a
>real woman...
So, if a woman prefers carrots, cukes and zukes instead of real meat does that
mean she's a vegetarian?
PENMART10
<herk...@iwon.com> writes:
>If you had read the entire recipe, you would have noted that it is a
>raw egg in its shell. It is used to test the saltiness of the brine.
>If the egg doesn't float, more salt needs to be added until the egg
>sinks.
Thanks. Btw, I stopped reading your recipe midway for the same reason
demonstrated by your above response, *gross inaccuracies*. Firstly not all
eggs are equal as to floatibility and secondly adding more salt to water
increases it's bouyancy, therefore causing eggs to *float*, not sink. Most
folks who know anything about cooking would be aware that fresh/seviceable eggs
do not float in plain water, therefore your suggestion is, besides being
inaccurate, also inane... what are we being directed to do, begin by choosing
rotten eggs/floaters?!?!?
I would urge anyone contemplating preparing corned beef or doing any other
pickling to invest in a salinometer/hydrometer, a basic unit suitable for home
use generally costs little more than a couple-three dozen eggs, available at
any pet store selling saltwater aquarium supplies- pets.com sells hydrometers
starting at $3- to $10. Why risk wasting your time and efforts, not to mention
ingredients, with such a fercocktah notion as measuring salinity with chicken
eggs... now I believe I've heard it all. Ahahahahahaha. . . .
sa*li*nom*e*ter (noun)
[International Scientific Vocabulary saline + -o- + -meter]
First appeared 1844
: an instrument (as a hydrometer) for measuring the amount of salt in a
solution
---
Bolivar
>
>
> By the way, I just read a newspaper article about hotdogs in the newspaper
> last night. Several web sites about hotdogs were cited. One of them is
> http://www.hot-dogs.org/ which looks pretty interesting. This is the
> official web site for the hotdog and sausage making industry! Who new that
> hotdogs have their own web site? :) Anyway, this web site has lots of
> information about hotdogs, including some sausage and hotdog recipes so
> you might want to check it out.
Stan,
Are you sure about that link? I get an "unable to locate...no DNS
entry" message when I try it. I even tried it with ".com", same
result. :(
Boli
Bolivar
Elaine Parrish
Ketchup is for french fries and onion rings :)
Mayo and creamy cole slaw are for hot dogs!!!
There are only two kinds of hot dogs: the Slaw dog and
the cheese/chili/chopped onion dog
(now, now, be nice; but if you can't, I've got asbestos undies)
:)
Elaine
Stan Horwitz
> Stan,
> Are you sure about that link? I get an "unable to locate...no DNS
> entry" message when I try it. I even tried it with ".com", same
> result. :(
Oops. Sorry about that. I typed the URL slightly wrong. The correct URL is
http://www.hot-dog.org/
PENMART10
>Bolivar wrote:
>>
>> Stan Horwitz wrote:
>> >
>> >
>> > By the way, I just read a newspaper article about hotdogs in the
>newspaper
>> > last night. Several web sites about hotdogs were cited. One of them is
>> > http://www.hot-dogs.org/ which looks pretty interesting. This is the
>> > official web site for the hotdog and sausage making industry! Who new
>that
>> > hotdogs have their own web site? :) Anyway, this web site has lots of
>> > information about hotdogs, including some sausage and hotdog recipes so
>> > you might want to check it out.
>>
>> Stan,
>>
>> Are you sure about that link? I get an "unable to locate...no DNS
>> entry" message when I try it. I even tried it with ".com", same
>> result. :(
>>
>> Boli
>
>
>I got it. It's http://www.hot-dog.org
>
>Boli
Good Website. Btw, according to hot-dog.org it's only permissable to eat hot
dogs with ketchup by children, those under 18 years. Mature adults do not put
ketchup on a hot-dog.
PENMART10
Parrish <e...@ebicom.net> writes:
>There are only two kinds of hot dogs: the Slaw dog and
>the cheese/chili/chopped onion dog
>
>(now, now, be nice; but if you can't, I've got asbestos undies)
>
>Elaine
Geeez, you're gonna get fibers on your lungs, would you like I should inspect
em, I'm a certified lung inspector ya know.
Stan Horwitz
>
> Good Website. Btw, according to hot-dog.org it's only permissable to eat hot
> dogs with ketchup by children, those under 18 years. Mature adults do not put
> ketchup on a hot-dog.
I am indeed an adult, but I am a child at heart! :) I guess that's why I
still love riding on wild roller coasters, playing video games at my
favorite arcade in Wildwood, and Heinz ketchup!
PENMART10
<st...@typhoon.ocis.temple.edu> writes:
You do realize the weenie police are gonna get you.. btw, whatever happened to
the edleweenie, anyone know?
zxcvbob
> demonstrated by your above response, *gross inaccuracies*. Firstly not all
> eggs are equal as to floatibility and secondly adding more salt to water
> increases it's bouyancy, therefore causing eggs to *float*, not sink. Most
> folks who know anything about cooking would be aware that fresh/seviceable eggs
> do not float in plain water, therefore your suggestion is, besides being
> inaccurate, also inane... what are we being directed to do, begin by choosing
> rotten eggs/floaters?!?!?
>
> I would urge anyone contemplating preparing corned beef or doing any other
> pickling to invest in a salinometer/hydrometer, a basic unit suitable for home
> use generally costs little more than a couple-three dozen eggs, available at
> any pet store selling saltwater aquarium supplies- pets.com sells hydrometers
> starting at $3- to $10. Why risk wasting your time and efforts, not to mention
> ingredients, with such a fercocktah notion as measuring salinity with chicken
> eggs... now I believe I've heard it all. Ahahahahahaha. . . .
>
I'm sure you've heard of measuring brine salinity with a *fresh* chicken
egg; that's how the oldtimers did it back in the bad-old-days before
hydrometers were readily available. Debbie's recipe got it right; you
add salt until the egg floats -- not sinks. (She screwed up in her
reply to you, explaining it off the top of her head instead of referring
back to the recipe.) It is a grossly inaccurate test, but that's all
they had back then. Someone trying to follow the old recipe today
should use a more precise salinometer, as you crudely but accurately
suggested.
Best regards,
Bob
--
"oooh... They have the Internet on computers now"
--Homer Simpson
David Bugg
news:4t5knsgpd55giq5pd...@4ax.com...
> On Sat, 22 Jul 2000 15:01:13 -0500, Elaine Parrish <e...@ebicom.net>
> wrote:
>
>
> >There are only two kinds of hot dogs: the Slaw dog and
> >the cheese/chili/chopped onion dog
>
> Slaw dog? what would be on one of them and where in the world are
> they eaten?
They are very popular south of the Mason-Dixon line.
Alistair Gale
>So, if a woman prefers carrots, cukes and zukes instead of real meat does that
>mean she's a vegetarian?
>
>Sheldon
If she's a vagetarian, more power (D cells?) to her.
--
alistair
BA: "Ohh, I want to bed down with a dozen concubines."
Baldrick:" Wouldn't that be all prickly?"