Does that include Pittsburgh and environs?
Is is a local brand as well?
I have relatives in Pittsburgh (leechburg actually) that I visit
frequently

Jerry



>Try this one. We call it "Greek sauce" in NW PA, used on dogs and
>burgers (and omelets!).
>
>1 pound lean ground beef
>1 med. onion, minced
>1/2 tsp. oregano
>1/2 tsp. chili powder
>1/2 tsp. basil
>1/2 tsp. cayenne pepper (or to taste)
>1/2 tsp. garlic salt
>1/2 tsp. cumin powder
>1 small can tomato sauce
>1 Cup water
>
>Simmer at least 2 hours (or all day in the crock).

"Andy" <q> wrote in message ...
> Default User said...
>
>> I've tried those, not to my taste. Oscar Mayer had some sort of
>> "original recipe" dogs, but I haven't seen them in the stores recently.
>
>
> Oscar Meyer and Ball Park have the bite consistency of biting into warm
> cream cheese. It's disgusting. There's no resistance. You really don't
> even
> need to actually chew those dogs, unless you add something as a topping
> that has crunch to it. Maybe even chili might add more crunch!?!?
>
> It's either nathan's or hebrnew national. YMMV.
>
> Andy

Ya gotta wonder what exactly is in a Ball Park hot dog-'it plumps when you
cook em!' No thanks. I'll stick with Hebrew National, Sabrett, etc. Nathan's
is priced to meet their ego-way too much for me.

One time on Usenet, Steve Wertz > said:
> On 25 Oct 2006 16:11:11 GMT, Default User wrote:
>
> > Bah, Oscar Mayer regulars aren't 68 cents, that's for sure.
>
> Bar S brand. They've been $.68 for the last 3 years.

Yeah, they're a great price, but DH & DS tried 'em recently
and asked me not to buy them again. Sometimes cheap food isn't
worth it -- you guys already knew that, just sayin'... :-)

--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

On Oct 23, 5:32 pm, bulka > wrote:
> I've just moved to near Detroit, where they eat coneys. From Chicago,
> where we know something about hot dogs.

Yes, you know how to market lame ones.

How could a place with so many Polish imigrants make cow sausages?
Self-loathing pollocks, I guess.
All pork, with natural casings. That's good chow.

> From what I understand, just like a Chicago dog doesn't have ketchup, a
> Detroit coney doesn't have meat in the chili.

You must expand your understanding, as you are wrong.
>
> I'll eat a few more coneys at different places, in the name of
> ethnographic research, but the ones I've had, ain't nothing to a Chicago
> Vienna, or even a Nathan's NY style.
>

Chauvanism aside, it's apples and oranges. Koegells and Kowalski make
pork or beef and pork hot dogs with natural casings. They're sweeter
and snappier than all-beef, which are bologna on a bun.

Greg Zywicki

On Wed, 25 Oct 2006 18:54:22 GMT, unge (Little
Malice) wrote:

>One time on Usenet, Steve Wertz > said:
>>
>> Bar S brand. They've been $.68 for the last 3 years.
>
>Yeah, they're a great price, but DH & DS tried 'em recently
>and asked me not to buy them again. Sometimes cheap food isn't
>worth it -- you guys already knew that, just sayin'... :-)

I think Bar S uses the parts of the animals that other hot dog makers
won't even consider. That's scary.

wrote:
> Does that include Pittsburgh and environs?
> Is is a local brand as well?
> I have relatives in Pittsburgh (leechburg actually) that I visit
> frequently
>
> Jerry

Not so far as I know, Jerry. I was raised in Lower Burrell - right off
Leechburg Rd.(!) -
but I don't recall seeing it around the 'Burgh. Greek sauce seems to be
an Erie thing.

It's not a "brand" per se; kinda like Cincinnati chili isn't a brand.
In fact, it has the same consistency as Cincy chili - the ground beef
really separates in the cooking process.

Steve Wertz wrote:

> On 25 Oct 2006 16:11:11 GMT, Default User wrote:
>
> > Bah, Oscar Mayer regulars aren't 68 cents, that's for sure.
>
> Bar S brand. They've been $.68 for the last 3 years.

I'm not sure, but I believe we're having two mostly disjoint
conversations.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Damsel in dis Dress" > wrote in message
...
> On Wed, 25 Oct 2006 18:54:22 GMT, unge (Little
> Malice) wrote:
>
> >One time on Usenet, Steve Wertz > said:
> >>
> >> Bar S brand. They've been $.68 for the last 3 years.
> >
> >Yeah, they're a great price, but DH & DS tried 'em recently
> >and asked me not to buy them again. Sometimes cheap food isn't
> >worth it -- you guys already knew that, just sayin'... :-)
>
> I think Bar S uses the parts of the animals that other hot dog makers
> won't even consider. That's scary.

I agree they taste terrible. They appear to use a food grade edible plastic
casing and when grilled they taste like burnt plastic. They can only be
swallowed if you boil them.

Steve Wertz wrote:

> On 25 Oct 2006 19:27:53 GMT, Default User wrote:
>
> > Steve Wertz wrote:
> >
> >> On 25 Oct 2006 16:11:11 GMT, Default User wrote:
> >>
> >>> Bah, Oscar Mayer regulars aren't 68 cents, that's for sure.
> >>
> >> Bar S brand. They've been $.68 for the last 3 years.
> >
> > I'm not sure, but I believe we're having two mostly disjoint
> > conversations.
>
> T'sOK. $.68 hot dogs aren't really a conversation piece anyway.

Heh.

> I was just using them of an example of a hot dog that deserves
> it's reputation as a mechanically separated chicken dog.

I can imagine. As I said, I do like pork or pork/beef dogs better than
all-beef, but "poultry-enhanced" ones aren't very good. Besides less
flavor, they have a squishy consistency that's unpleasant.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

In article >,
Steve Wertz > wrote:


> I remember when Vienna "Sausages" were actually good.

I'm 56 years old, and *I* don't remember that. If they've gotten worse
since I last tried them (several decades ago) then I'm not even going to
look at them.

--
Dan Abel

Petaluma, California, USA

I read an article several years ago in a local paper about "Cincinnati
Chili", which supposedly is primarily for hotdogs. It was quite
unusual -- it had cinnamon in it, as I recall -- certainly nothing like
Texas chili in its gajillions of variations.

I made some, and it was pretty good -- though VERY different from
anything I'm used to. Viva la difference!

~Eri in TX

Felines&Fuzzbutts wrote:
> I read an article several years ago in a local paper about "Cincinnati
> Chili", which supposedly is primarily for hotdogs. It was quite
> unusual -- it had cinnamon in it, as I recall -- certainly nothing like
> Texas chili in its gajillions of variations.


Cincy chili is usually served over spaghetti (!!), with shredded cheese
and chopped onions.
Don't ask me why.

Yeah my familys' (farms) are on PA356 southeast of Freeport (Leechburg
mailing though) , and some in New K, Springdale, Vandergrift etc
My many uncles used to work at the steel mills on the Allegheny (as
well as rasie some animals and crops)

When I visit, I stay in Tarentum, right near your home !

I take the "back road" (PA56 from Tarentum to the homestead near
Freeport) (rather that PA28)

Cool

Since we're Polish extraction, I always bring back polish sausage when
I visit (also my folks are in Chicago so I stop by the Niles Polish
Deli to stock up as well)

Jerry



>Not so far as I know, Jerry. I was raised in Lower Burrell - right off
>Leechburg Rd.(!) -
>but I don't recall seeing it around the 'Burgh. Greek sauce seems to be
>an Erie thing.

In article >,
Steve Wertz > wrote:

> On 26 Oct 2006 19:30:34 GMT, Default User wrote:
>
> > I can imagine. As I said, I do like pork or pork/beef dogs better than
> > all-beef, but "poultry-enhanced" ones aren't very good. Besides less
> > flavor, they have a squishy consistency that's unpleasant.
>
> I remember when Vienna "Sausages" were actually good.

Interesting. I don't, and I remember them back to the forties.

Isaac

Big Weekend Experiment ........

Last time I was in Chicago, I brought back 10 packages of Vienna Beef
Weiners. I froze them.

Today, I went to three different grocery chains and purchased ever
brand of beanless chili

I'm hoping the World Series goes 7 games so I can watch the games, and
experiment with chili dogs

Jerry

wrote:


> I'm hoping the World Series goes 7 games so I can watch the games, and
> experiment with chili dogs

Five games will be plenty.



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

wrote:

> On 27 Oct 2006 21:24:52 GMT, "Default User" >
> wrote:
>
> > wrote:
> >
> >
> >> I'm hoping the World Series goes 7 games so I can watch the games,
> and >> experiment with chili dogs
> >
> > Five games will be plenty.
>
> 1 baseball game is too many.

Wrong, five games was JUST the right amount.

Yay Cards!




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

"Ace Berserker" > writes:
>Cincy chili is usually served over spaghetti (!!), with shredded cheese
>and chopped onions.
>Don't ask me why.

"Usually" would apply to both spaghetti and the coneys, if one refers
to how it is served in Cincinnati.

The "why" is another matter: Cincinnati chili is more closely related
to a Greek-style meat sauce than it is to a Texas-style chili. People
don't usually eat bowls of it (in Cincinnati, that is) because the
texture is kind of thin.
..