Bob Muncie wrote:
> Chet wrote:
>> when I go a local hot dog stand, like on the east coast Abe's hot
>> dogs. I can eat his hot dogs till they close. I have been trying to
>> make an edible hot dog at home, I miss 90% of the time,I had a hot dog
>> at a local pic nic they were great, I ask the lady what kind they were
>> she told me and I boiled them in water like they did, mushy hot
>> dog,yuk! and the sauce, for 20yrs I tried every store brand out there
>> none we like, even tried making some, but looking for a meat sauce
>> recipe that dosen't taste like chile con carne ect. any suggestions so
>> we can make a better hot dog at home, I think most of it is in the sauce.
>>
>> thanks
>> Chet
>
> Chet -
>
> This forum link is all about the love of dogs, sausages, and Brats. They
> do get specific about locations, but there is a lot of talk about which
> ingredients, recipes for sauces, and preparations.
>
> http://www.roadfood.com/Forums/Hot-D...wursts-f3.aspx
>
> Bob
thanks Bob

I get the point, never read so many replys over a simple hot dog,
now maybe I will get a good meat sauce that don't taste like chili con
carne.

Chet

George wrote:
> Chet wrote:
>> when I go a local hot dog stand, like on the east coast Abe's hot
>> dogs. I can eat his hot dogs till they close. I have been trying to
>> make an edible hot dog at home, I miss 90% of the time,I had a hot dog
>> at a local pic nic they were great, I ask the lady what kind they were
>> she told me and I boiled them in water like they did, mushy hot
>> dog,yuk! and the sauce, for 20yrs I tried every store brand out there
>> none we like, even tried making some, but looking for a meat sauce
>> recipe that dosen't taste like chile con carne ect. any suggestions so
>> we can make a better hot dog at home, I think most of it is in the sauce.
>>
>> thanks
>> Chet
>
> I think most of it is in the quality of the dog itself. A good dog will
> taste good and have good texture whether it is cooked in dirty water or
> whatever.
>
> I think most of the store hot dogs have turned into walmart junk.
>
> I can still get great dogs at a local family owned shop. You may want to
> check out the neighborhood.
>
> If in the NE about the only decent commercial ones are the loose Tobins
> dogs usually sold at the deli counter. Kunzler is also good but most
> places seem to only order and stock their walmart quality version.

Hi George

I picked up a pack of Kunzler's Chicken, Pork & beef, boiling just
ruined the dog, going to try grilling, but otherwise did not care for it
boiled

Chet

Zeppo wrote:
> "Paul M. Cook" > wrote in message
> ...
>> "Chet" > wrote in message
>> ...
>>> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
>>> can eat his hot dogs till they close. I have been trying to make an
>>> edible hot dog at home, I miss 90% of the time,I had a hot dog at a local
>>> pic nic they were great, I ask the lady what kind they were she told me
>>> and I boiled them in water like they did, mushy hot dog,yuk! and the
>>> sauce, for 20yrs I tried every store brand out there none we like, even
>>> tried making some, but looking for a meat sauce recipe that dosen't taste
>>> like chile con carne ect. any suggestions so we can make a better hot dog
>>> at home, I think most of it is in the sauce.
>>
>> Wrong brand? I only use Hebrew Nationals or Nathan's. Never had a mushy
>> dog yet. In fact the Nathan's have a delightful firmness to them that
>> pushes back when you bite. Makes for a little snap that is pleasing.
>>
>> What do you mean by sauce? I've never heard of hot dog sauce. I put my
>> dog on a steamed bun, slather it with yellow mustard and cole slaw and dig
>> in. Or I'll make a Chicago dog with dill pickles and tomatoes. Or
>> sometimes just mustard alone. Never a prepared sauce.
>>
>> Paul
>
> The hot-dog carts in philly have a tomato-based onion relish that is pretty
> good on a standard cart-dog. I'm more of a sauerkraut & mustard king of guy
> myself.
>
> I do remember seeing a recipe for this in the Philly Inquirer in the last
> year or 2. I'll see if I saved it and will post it later if I do.
>
> Jon

thanks Jon
I;ll try anything that will make a hot day better.

Chet
>
>

"notbob" > wrote in message
...
> On 2009-08-14, George Leppla > wrote:
>
>> It is possible that you are looking for a kind of "chili" that is popular
>> in
>> the Mid-west. It usually has no beans, is tomato based and has cocoa
>> and/or
>> cinnamon in it. It is commonly referred to as "Cincinnati style" chili
>> and
>> is often served over spaghetti and beans........
>
> Ewwww! Cocoa? Cinnamon? Spaghetti!?
>
> nb ....grabbing for that porcelain bus steering wheel....


I have to admit that it isn't my favorite, but it isn't terrible. When they
serve it on spaghetti, you can also order beans, onions and cheese (shredded
cheddar) to top it off. I prefer it on the hot dogs with onions and that is
pretty good.

Skyline Chili has a few stores in Florida and once in a while when I am down
that way, I'll stop in.

George L

On 2009-08-14, George Leppla > wrote:

> I have to admit that it isn't my favorite, but it isn't terrible.

Likewise, spaghetti with cinnamon. Not bad, but not what I'd eat
given a choice. Similarly. chili can only be *******ized so far
before it stops being "chili". In my dimension, over pasta is beyond
the pale.

nb

"Zeppo" > wrote in message
...
>
> "cybercat" > wrote in message
> ...
>>
>> "Ophelia" > wrote in message
>> ...
>>> cybercat wrote:
>>>> When we wondered why we liked some and not others, we found that
>>>> anything labeled "franks" was usually something we did not like. They
>>>> turned out greasy and had coarse, gristley pieces in them. We like
>>>> .... [pulling on flame and retard Sheldon retardant longjohn,
>>>> slipping on goggles, tucking my hair under a teflon hat] OSCAR MEYER
>>>> HOT DOGS. All beef are fine but so are the pork, chicken, and mystery
>>>> meat! Good boiled, fine nuked, but for me, even better split and
>>>> browned in the toaster oven.
>>>> And we only eat them a couple of times a year. Major carcinogens in
>>>> those nitrites.
>>>
>>> I got totally confused by this thread I was expecting that 'to make'
>>> indicated a recipes to errr make a hot dog!
>>>
>>> I see now it means to 'heat up' Does anyone actually have a recipe to
>>> 'make' a hot dog?
>>>
>>
>> Maybe I can help you with this. First, get some pig lips. Then, get some
>> cow toenails and some entrails.
> YUM! Starting to sound just like scrapple.
>
I ate Scrapple growing up. I loved it.

"Pete C." > wrote in news:4a85cd25$0$31023
:

> Perhaps your MW is failing and outputting below rated power?

Or not. It gets serviced once a year and has performed consistently since
it was purchased five years ago.

> Certainly I
> have never heard of a magnetron failing with a higher than rated output,
> particularly since that would fry the power supply and/or trip the
> circuit breaker feeding the MW.

Can you say that in a human language?

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

Chet wrote:
> George wrote:
>> Chet wrote:
>>> when I go a local hot dog stand, like on the east coast Abe's hot
>>> dogs. I can eat his hot dogs till they close. I have been trying to
>>> make an edible hot dog at home, I miss 90% of the time,I had a hot
>>> dog at a local pic nic they were great, I ask the lady what kind they
>>> were she told me and I boiled them in water like they did, mushy hot
>>> dog,yuk! and the sauce, for 20yrs I tried every store brand out there
>>> none we like, even tried making some, but looking for a meat sauce
>>> recipe that dosen't taste like chile con carne ect. any suggestions
>>> so we can make a better hot dog at home, I think most of it is in the
>>> sauce.
>>>
>>> thanks
>>> Chet
>>
>> I think most of it is in the quality of the dog itself. A good dog
>> will taste good and have good texture whether it is cooked in dirty
>> water or whatever.
>>
>> I think most of the store hot dogs have turned into walmart junk.
>>
>> I can still get great dogs at a local family owned shop. You may want
>> to check out the neighborhood.
>>
>> If in the NE about the only decent commercial ones are the loose
>> Tobins dogs usually sold at the deli counter. Kunzler is also good but
>> most places seem to only order and stock their walmart quality version.
>
> Hi George
>
> I picked up a pack of Kunzler's Chicken, Pork & beef, boiling just
> ruined the dog, going to try grilling, but otherwise did not care for it
> boiled
>
> Chet

Those seem to be the walmart version. I picked those up by accident and
promptly tossed them after the first bite. The place where I buy them
never had that version before. I couldn't believe how disgusting they
were. I doubt God could prepare them and get a good result. I mentioned
this to a friend and they said they also bought the walmart version
without realizing it and they said they also tossed them.

Nancy wrote:

> Frankly (harrr), I have eaten my share of dirty water dogs, lived
> on them for a time, for that matter, but at home I would not
> consider boiling my hot dogs. Either grill them outside, or cook
> them in a skillet on the stove.

I prefer cooking them in the toaster oven at 350-375F. They heat up more
gradually so they plump up nicely without splitting, and the casings get
wonderfully crisp. They also don't require any tending during that time.

Bob

Pete C. wrote:

> As for making a hot dog, it's about the same as any sausage, just need
> to process it finer into a paste after grinding mostly.

Well... Hot dogs fall into the "emulsified sausage" category, which require
a somewhat more complicated technique than run-of-the-mill chorizo or
breakfast sausages. One of the primary considerations is the introduction
and retention of water in the mixture, which means that the ground meat
mixture is put into a food processor (or similar mechanical device) with ice
and processed to a smooth emulsion. The emulsion is chilled thoroughly and
then packed into casings with a sausage stuffer -- but since you want to
minimize friction (and handling in general) as much as possible, the
Kitchenaid attachment is not very suitable, since it uses a worm gear to
force the meat down the tube. In _Charcuterie_, Michael Ruhlman recommends a
gear-pushed-piston sausage stuffer like this one to force the meat into the
casings:
http://www.amazon.com/LEM-Products-V.../dp/B000SQDTRC

The water inside is what makes the sausage swell and steam while cooking, so
it's important to take those steps to keep it there.

Bob

On Fri 14 Aug 2009 10:56:40p, Bob Terwilliger told us...

> Nancy wrote:
>
>> Frankly (harrr), I have eaten my share of dirty water dogs, lived
>> on them for a time, for that matter, but at home I would not
>> consider boiling my hot dogs. Either grill them outside, or cook them
>> in a skillet on the stove.
>
> I prefer cooking them in the toaster oven at 350-375F. They heat up more
> gradually so they plump up nicely without splitting, and the casings get
> wonderfully crisp. They also don't require any tending during that time.
>
> Bob

They can be done slowly on the grill, too, with the same results. I use
both the grill and toaster oven.



--
Wayne Boatwright
------------------------------------------------------------------------
Food probably has a very great influence on the condition of men.
Wine exercises a more visible influence, food does it more slowly
but perhaps just as surely. Who knows if a well prepared soup was
not responsible for the pneumatic pump or a poor one for a war?
Georg C. Lichtenberg

Bob Terwilliger wrote:
> Pete C. wrote:
>
>> As for making a hot dog, it's about the same as any sausage, just
>> need to process it finer into a paste after grinding mostly.
>
> Well... Hot dogs fall into the "emulsified sausage" category, which
> require a somewhat more complicated technique than run-of-the-mill
> chorizo or breakfast sausages. One of the primary considerations is
> the introduction and retention of water in the mixture, which means
> that the ground meat mixture is put into a food processor (or similar
> mechanical device) with ice and processed to a smooth emulsion. The
> emulsion is chilled thoroughly and then packed into casings with a
> sausage stuffer -- but since you want to minimize friction (and
> handling in general) as much as possible, the Kitchenaid attachment
> is not very suitable, since it uses a worm gear to force the meat
> down the tube. In _Charcuterie_, Michael Ruhlman recommends a gear-
> pushed-piston sausage stuffer like this one to force the meat into
> the casings: http://www.amazon.com/LEM-Products-Vertical-Stainless-
> Sausage/dp/B000SQDTRC
> The water inside is what makes the sausage swell and steam while
> cooking, so it's important to take those steps to keep it there.

Thank you.

Ophelia wrote:

>> Well... Hot dogs fall into the "emulsified sausage" category, which
>> require a somewhat more complicated technique than run-of-the-mill
>> chorizo or breakfast sausages. One of the primary considerations is
>> the introduction and retention of water in the mixture, which means
>> that the ground meat mixture is put into a food processor (or similar
>> mechanical device) with ice and processed to a smooth emulsion. The
>> emulsion is chilled thoroughly and then packed into casings with a
>> sausage stuffer -- but since you want to minimize friction (and
>> handling in general) as much as possible, the Kitchenaid attachment
>> is not very suitable, since it uses a worm gear to force the meat
>> down the tube. In _Charcuterie_, Michael Ruhlman recommends a gear-
>> pushed-piston sausage stuffer like this one to force the meat into
>> the casings: http://www.amazon.com/LEM-Products-Vertical-Stainless-
>> Sausage/dp/B000SQDTRC
>> The water inside is what makes the sausage swell and steam while
>> cooking, so it's important to take those steps to keep it there.
>
> Thank you.

You're welcome. I should add that the work isn't done once the sausages are
stuffed; they need to be cooked (that is, hot-smoked) almost immediately,
because they degrade quickly in their raw state. Once cooked, they are the
familiar frankfurter sausages.

Bob

Bob Terwilliger wrote:
> Ophelia wrote:
>
>>> Well... Hot dogs fall into the "emulsified sausage" category, which
>>> require a somewhat more complicated technique than run-of-the-mill
>>> chorizo or breakfast sausages. One of the primary considerations is
>>> the introduction and retention of water in the mixture, which means
>>> that the ground meat mixture is put into a food processor (or
>>> similar mechanical device) with ice and processed to a smooth
>>> emulsion. The emulsion is chilled thoroughly and then packed into
>>> casings with a sausage stuffer -- but since you want to minimize
>>> friction (and handling in general) as much as possible, the
>>> Kitchenaid attachment is not very suitable, since it uses a worm
>>> gear to force the meat down the tube. In _Charcuterie_, Michael
>>> Ruhlman recommends a gear- pushed-piston sausage stuffer like this
>>> one to force the meat into the casings: http://www.amazon.com/LEM-
>>> Products-Vertical-Stainless- Sausage/dp/B000SQDTRC
>>> The water inside is what makes the sausage swell and steam while
>>> cooking, so it's important to take those steps to keep it there.
>>
>> Thank you.
>
> You're welcome. I should add that the work isn't done once the
> sausages are stuffed; they need to be cooked (that is, hot-smoked)
> almost immediately, because they degrade quickly in their raw state.
> Once cooked, they are the familiar frankfurter sausages.

More work than I am prepared to do, but I like to know.

I'll eat hot dogs pretty much any way they're cooked, but at home I heat
them in a cast iron pan with a little butter until they're browned, buns
get toasted in the toaster oven. I grew up with boiled dogs and steamed
buns, those were great too.

I don't like dogs with casings very much, probably because that's not
what I grew up with, and fancy expensive dogs don't taste any better
than my favorite Schonlands to me. Guess I'm not a hot dog gourmet.

My friend, who also grew up in NH, married a guy from Texas a few years
ago and they still argue about the proper buns for a good hot dog. He
brought home a package of those thick buns and we grew up with the
sliced buns. Is that an East coast vs West preference?

Just mustard and relish for me, hubby eats 'em with mayonnaise. (yuck)

Denise

"Denise in NH" > wrote in message
...
> I'll eat hot dogs pretty much any way they're cooked, but at home I heat
> them in a cast iron pan with a little butter until they're browned, buns
> get toasted in the toaster oven. I grew up with boiled dogs and steamed
> buns, those were great too.
>
> I don't like dogs with casings very much, probably because that's not
> what I grew up with, and fancy expensive dogs don't taste any better
> than my favorite Schonlands to me. Guess I'm not a hot dog gourmet.
>
> My friend, who also grew up in NH, married a guy from Texas a few years
> ago and they still argue about the proper buns for a good hot dog. He
> brought home a package of those thick buns and we grew up with the
> sliced buns. Is that an East coast vs West preference?


I think sliced hot dog buns are a regional thing. I have never seen them
outside of New England.

Besides being good for hot dogs... they seem to be the traditional bun for
lobster rolls!

George L

George Leppla said...

>
> "Denise in NH" > wrote in message
> ...
>> I'll eat hot dogs pretty much any way they're cooked, but at home I heat
>> them in a cast iron pan with a little butter until they're browned, buns
>> get toasted in the toaster oven. I grew up with boiled dogs and steamed
>> buns, those were great too.
>>
>> I don't like dogs with casings very much, probably because that's not
>> what I grew up with, and fancy expensive dogs don't taste any better
>> than my favorite Schonlands to me. Guess I'm not a hot dog gourmet.
>>
>> My friend, who also grew up in NH, married a guy from Texas a few years
>> ago and they still argue about the proper buns for a good hot dog. He
>> brought home a package of those thick buns and we grew up with the
>> sliced buns. Is that an East coast vs West preference?
>
>
> I think sliced hot dog buns are a regional thing. I have never seen them
> outside of New England.
>
> Besides being good for hot dogs... they seem to be the traditional bun
for
> lobster rolls!
>
> George L


Hotdog buns are always sliced!

The difference being side or top-sliced.

Slde-sliced is the typical, as far as I know, normal.

I bought a package of top sliced hotdog buns. Not my favorite.

Andy

"Michel Boucher" > wrote in message
...
> "Pete C." > wrote in
> ster.com:
>
>>> > Perhaps you have an overpowered microwave.
>>> >
>>> Perhaps Pete has an effing nuclear weapon. One minute is not very
>>> long for a hot dog in a microwave! They are not supposed to vary this
>>> much in power.
>>
>> What part of "my 1,100W rated output microwave (Sharp Carousel)"
>> didn't y'all get? This is a very average MW, not a commercial unit
>> requiring a 240V power feed.
>
> What part of "your microwave is overcooking" did you not understand? Mine
> is 1200W and it doesn't do *that* to a hot dog.
>

Sorry, Michel, but if I microwaved a hotdog for a minute in my 1100 watt
oven for a minute it would definitely explode. 25-30 seconds is about right
for mine. But I prefer pan fried or grilled hot dogs

Jill

"jmcquown" > wrote in
:

>>> What part of "my 1,100W rated output microwave (Sharp Carousel)"
>>> didn't y'all get? This is a very average MW, not a commercial unit
>>> requiring a 240V power feed.
>>
>> What part of "your microwave is overcooking" did you not understand?
>> Mine is 1200W and it doesn't do *that* to a hot dog.
>
> Sorry, Michel, but if I microwaved a hotdog for a minute in my 1100
> watt oven for a minute it would definitely explode. 25-30 seconds is
> about right for mine.

And I can do a minute in mine, in a bun. I did say it was a weiner IN a
bun, didn't I? I don't know how it would cook a solitary weiner. Never
tried.

> But I prefer pan fried or grilled hot dogs

So do I. I proposed the microwave as a quick and efficient option.

--

Capitalism is the astounding belief that the most wickedest
of men will do the most wickedest of things for the greatest
good of everyone. - John Maynard Keynes

Michel wrote:

> I can do a minute in mine, in a bun. I did say it was a weiner IN a bun,
> didn't I? I don't know how it would cook a solitary weiner. Never tried.

I'm not fond of the effect microwaves have on bread; it gets a texture I
find unpleasant.

Bob

Bob Terwilliger wrote:
> Michel wrote:
>
>> I can do a minute in mine, in a bun. I did say it was a weiner IN a
>> bun, didn't I? I don't know how it would cook a solitary weiner.
>> Never tried.
>
> I'm not fond of the effect microwaves have on bread; it gets a texture I
> find unpleasant.
>
> Bob

I do mine if not on the grill, in the toaster oven. Nicely crisp on the
outside, and little time wasted. I also wrap a dampened paper towel
around the buns and nuke them in the microwave for about 15 seconds.

Condiments? Usually a squirt of standard mustard, a squirt of ketchup,
and some quickly chopped white onion.

Bob

"Michel Boucher" > wrote in message
...
> "jmcquown" > wrote in
> :
>
>> Sorry, Michel, but if I microwaved a hotdog for a minute in my 1100
>> watt oven for a minute it would definitely explode. 25-30 seconds is
>> about right for mine.
>
> And I can do a minute in mine, in a bun. I did say it was a weiner IN a
> bun, didn't I? I don't know how it would cook a solitary weiner. Never
> tried.
>
If I cooked mine IN the bun the bun would be tough. Conclusion: we have
very different microwaves

>> But I prefer pan fried or grilled hot dogs
>
> So do I. I proposed the microwave as a quick and efficient option.
>
And it is! And it still really depends on the quality of the hot dog. And
that's anyone's guess LOL

Jill

"Chet" > wrote in message
...
> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
> can eat his hot dogs till they close. I have been trying to make an edible
> hot dog at home, I miss 90% of the time,I had a hot dog at a local pic nic
> they were great, I ask the lady what kind they were she told me and I
> boiled them in water like they did, mushy hot dog,yuk! and the sauce, for
> 20yrs I tried every store brand out there none we like, even tried making
> some, but looking for a meat sauce recipe that dosen't taste like chile
> con carne ect. any suggestions so we can make a better hot dog at home, I
> think most of it is in the sauce.
>
> thanks
> Chet
Did you happen to notice that their water has a green sheen to it? It's
chemicals in the water.

On Sun, 16 Aug 2009 05:15:40 -0700, Bob Terwilliger wrote:

> Michel wrote:
>
>> I can do a minute in mine, in a bun. I did say it was a weiner IN a bun,
>> didn't I? I don't know how it would cook a solitary weiner. Never tried.
>
> I'm not fond of the effect microwaves have on bread; it gets a texture I
> find unpleasant.
>
> Bob

this is what i have heard as well. haven't tried it, myself.

your pal,
blake

"Chet" > wrote in message
...
> when I go a local hot dog stand, like on the east coast Abe's hot dogs. I
> can eat his hot dogs till they close. I have been trying to make an edible
> hot dog at home, I miss 90% of the time,I had a hot dog at a local pic nic
> they were great, I ask the lady what kind they were she told me and I
> boiled them in water like they did, mushy hot dog,yuk! and the sauce, for
> 20yrs I tried every store brand out there none we like, even tried making
> some, but looking for a meat sauce recipe that dosen't taste like chile
> con carne ect. any suggestions so we can make a better hot dog at home, I
> think most of it is in the sauce.
>
> thanks
> Chet

Don't boil - use a quality product and steam - I use a vegetable steamer -
then if you like - grill briefly for flavor.

Dimitri

"blake murphy" > wrote in message
...
> On Sun, 16 Aug 2009 05:15:40 -0700, Bob Terwilliger wrote:
>
>> Michel wrote:
>>
>>> I can do a minute in mine, in a bun. I did say it was a weiner IN a
>>> bun,
>>> didn't I? I don't know how it would cook a solitary weiner. Never
>>> tried.
>>
>> I'm not fond of the effect microwaves have on bread; it gets a texture I
>> find unpleasant.
>>
>> Bob
>
> this is what i have heard as well. haven't tried it, myself.
>

What **** is trying to say is, it makes bread tough.

In article >, Chet >
wrote:

> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
> I can eat his hot dogs till they close. I have been trying to make an
> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
> local pic nic they were great, I ask the lady what kind they were she
> told me and I boiled them in water like they did, mushy hot dog,yuk! and
> the sauce, for 20yrs I tried every store brand out there none we like,
> even tried making some, but looking for a meat sauce recipe that dosen't
> taste like chile con carne ect. any suggestions so we can make a better
> hot dog at home, I think most of it is in the sauce.

Chet, it sounds like you boil your hot dogs too long. Just five minutes
is plenty after the water reaches the boiling point and don't put the
hot dogs in the water until its bubbling hot.

One of my favorite ways to cook hot dogs though is to take two hot dogs,
slice them part way through the long way, then grill them in a hot pan
for a couple of minutes, turn over, grill another two minutes, then pour
some Bush's baked beans over the hot dogs in the pan and let the beans
simmer over high heat for a few minutes until some of the liquid
evaporates, then I serve the hot dogs on standard hot dog buns with the
baked beans spooned on top of them, then a little ketchup on top of
that. Its very tasty, but very messy.

Stan wrote:

> One of my favorite ways to cook hot dogs though is to take two hot dogs,
> slice them part way through the long way, then grill them in a hot pan
> for a couple of minutes, turn over, grill another two minutes, then pour
> some Bush's baked beans over the hot dogs in the pan and let the beans
> simmer over high heat for a few minutes until some of the liquid
> evaporates, then I serve the hot dogs on standard hot dog buns with the
> baked beans spooned on top of them, then a little ketchup on top of
> that. Its very tasty, but very messy.

Ketchup, you say! Any particular brand? :-)

Bob

On Sat, 03 Oct 2009 21:02:26 -0400, Stan Horwitz >
wrote:

>In article >, Chet >
>wrote:
>
>> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
>> I can eat his hot dogs till they close. I have been trying to make an
>> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
>> local pic nic they were great, I ask the lady what kind they were she
>> told me and I boiled them in water like they did, mushy hot dog,yuk! and
>> the sauce, for 20yrs I tried every store brand out there none we like,
>> even tried making some, but looking for a meat sauce recipe that dosen't
>> taste like chile con carne ect. any suggestions so we can make a better
>> hot dog at home, I think most of it is in the sauce.
>
>Chet, it sounds like you boil your hot dogs too long. Just five minutes
>is plenty after the water reaches the boiling point and don't put the
>hot dogs in the water until its bubbling hot.
>

No, no, no... always start meat in cold water or the proteins will
sieze... they'll be tough on the exterior with mushy interiors... cook
dawgs like boiling spuds, and other root veggies... always start in
cold water... folks who screw up their corned beef nine times outta
ten they dumped the meat into burlin' water and then burl the ****
outta it... it'll never cook up tender so that it's sliceable without
falling apart. Then bring just to the simmer (being careful to never
let them boil) and lower the heat so it doesn't even bubble... stew
the dawgs for at least an hour... if not sure check with a thermometer
that the water is at 190ºF +/- 2ºF. Dawgs can sit in this hot water
all day but are best after like 2-3 hours. I often have dawgs for
lunch but start them right after my morning coffee.... same as the
Sabrett pushcart guys do. Btw, this is for the dawgs without natural
casings... for those with natural casings they cook best with a hot
dog steamer. There are special hot dog griddles that have holes for
steam, they griddle and steam simultaneously... the moisture leaches
out the extraneous salts and fats. The worst way to cook hot dogs is
fried and grilled, save your grill for the cheapo ball park/oscar
mayer crap.

In article >,
"Bob Terwilliger" > wrote:

> Stan wrote:
>
> > One of my favorite ways to cook hot dogs though is to take two hot dogs,
> > slice them part way through the long way, then grill them in a hot pan
> > for a couple of minutes, turn over, grill another two minutes, then pour
> > some Bush's baked beans over the hot dogs in the pan and let the beans
> > simmer over high heat for a few minutes until some of the liquid
> > evaporates, then I serve the hot dogs on standard hot dog buns with the
> > baked beans spooned on top of them, then a little ketchup on top of
> > that. Its very tasty, but very messy.
>
> Ketchup, you say! Any particular brand? :-)

Any store brand works fine. :-)

Stan might not get as high on dividend on his stock, but it won't be a
big hit. Besides, the store brands are often made by the big companies
anyway, so maybe your store brand is from Heinz?

--
Dan Abel
Petaluma, California USA

In article
>,
Dan Abel > wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
> > Stan wrote:
> >
> > > One of my favorite ways to cook hot dogs though is to take two hot dogs,
> > > slice them part way through the long way, then grill them in a hot pan
> > > for a couple of minutes, turn over, grill another two minutes, then pour
> > > some Bush's baked beans over the hot dogs in the pan and let the beans
> > > simmer over high heat for a few minutes until some of the liquid
> > > evaporates, then I serve the hot dogs on standard hot dog buns with the
> > > baked beans spooned on top of them, then a little ketchup on top of
> > > that. Its very tasty, but very messy.
> >
> > Ketchup, you say! Any particular brand? :-)
>
> Any store brand works fine. :-)
>
> Stan might not get as high on dividend on his stock, but it won't be a
> big hit. Besides, the store brands are often made by the big companies
> anyway, so maybe your store brand is from Heinz?

Heinz is not the only company that produces off-label condiments.
Several companies make off-label ketchup such as American Brands. I
wouldn't take a chance with store brand ketchup. The only way to know
you are getting Heinz ketchup is to buy a bottle that says "Heinz" on it.

In article >,
Shawn Hirn > wrote:

> In article
> >,
> Dan Abel > wrote:
>
> > In article >,
> > "Bob Terwilliger" > wrote:
> >
> > > Stan wrote:

> > > > baked beans spooned on top of them, then a little ketchup on top of
> > > > that. Its very tasty, but very messy.
> > >
> > > Ketchup, you say! Any particular brand? :-)
> >
> > Any store brand works fine. :-)
> >
> > Stan might not get as high on dividend on his stock, but it won't be a
> > big hit. Besides, the store brands are often made by the big companies
> > anyway, so maybe your store brand is from Heinz?
>
> Heinz is not the only company that produces off-label condiments.

Yabbut, Heinz is the only ketchup company, as far as I know, that Stan
owns stock in.

--
Dan Abel
Petaluma, California USA

"brooklyn1" wrote
> Stan Horwitz wrote:

> stew
> the dawgs for at least an hour... if not sure check with a thermometer
> that the water is at 190ºF +/- 2ºF. Dawgs can sit in this hot water
> all day but are best after like 2-3 hours. I often have dawgs for
> lunch but start them right after my morning coffee.... same as the

This is a classic reason why no one one in the Navy raves over the hot dogs.
Sliders you can get nostaglic over, but not the waterlogged multi-hour
cooked amalgum of formed meat into 'dog weiner' stuff. Even good meat types
got destroyed that way.

Sheldon, dont gag me again with that. Had to put up with too many over
waterlogged badly overcooked like they train the CS types to make at the
E3-E5 level. Horrible stuff.

On Sun, 04 Oct 2009 10:19:59 -0700, Dan Abel wrote:

> In article >,
> "Bob Terwilliger" > wrote:
>
>> Stan wrote:
>>
>>> One of my favorite ways to cook hot dogs though is to take two hot dogs,
>>> slice them part way through the long way, then grill them in a hot pan
>>> for a couple of minutes, turn over, grill another two minutes, then pour
>>> some Bush's baked beans over the hot dogs in the pan and let the beans
>>> simmer over high heat for a few minutes until some of the liquid
>>> evaporates, then I serve the hot dogs on standard hot dog buns with the
>>> baked beans spooned on top of them, then a little ketchup on top of
>>> that. Its very tasty, but very messy.
>>
>> Ketchup, you say! Any particular brand? :-)
>
> Any store brand works fine. :-)
>
> Stan might not get as high on dividend on his stock, but it won't be a
> big hit. Besides, the store brands are often made by the big companies
> anyway, so maybe your store brand is from Heinz?

i'm guessing stan could tell if it was. hell, *i* might be able to tell.

your pal,
blake

cshenk wrote:
> "brooklyn1" wrote
>> Stan Horwitz wrote:
>
>> stew
>> the dawgs for at least an hour... if not sure check with a thermometer
>> that the water is at 190ºF +/- 2ºF. Dawgs can sit in this hot water
>> all day but are best after like 2-3 hours. I often have dawgs for
>> lunch but start them right after my morning coffee.... same as the
>
> This is a classic reason why no one one in the Navy raves over the hot
> dogs. Sliders you can get nostaglic over, but not the waterlogged
> multi-hour cooked amalgum of formed meat into 'dog weiner' stuff. Even
> good meat types got destroyed that way.
>
> Sheldon, dont gag me again with that. Had to put up with too many over
> waterlogged badly overcooked like they train the CS types to make at the
> E3-E5 level. Horrible stuff.
>
>


I wonder if the problem is, the original poster is not using stale
"weenie water" that has been reused all week long until it is just as
salty as the hotdogs (or even saltier, due to evaporation.) The
osmotic pressure should keep it from waterlogging the dogs at that
point. HTH :-)

Bob

On Aug 14, 6:37*am, Chet > wrote:
> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
> I can eat his hot dogs till they close. I have been trying to make an
> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
> local pic nic they were great, I ask the lady what kind they were she
> told me and I boiled them in water like they did, mushy hot dog,yuk! and
> the sauce, for 20yrs I tried every store brand out there none we like,
> even tried making some, but looking for a meat sauce recipe that dosen't
> taste like chile con carne ect. any suggestions so we can make a better
> hot dog at home, I think most of it is in the sauce.
>
> * * * thanks
> * * * * Chet

I never boil them. I steam them. I ran a Hot Dog cart in Oregon many
years ago. Steam the dog till it starts to plump then serve. A warn
steamed bun makes a big difference too as well as the condiments.
Fresh onions are a must!

"brooklyn1" > wrote in message
...
> On Sat, 03 Oct 2009 21:02:26 -0400, Stan Horwitz >
> wrote:
>
>>In article >, Chet >
>>wrote:
>>
>>> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
>>> I can eat his hot dogs till they close. I have been trying to make an
>>> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
>>> local pic nic they were great, I ask the lady what kind they were she
>>> told me and I boiled them in water like they did, mushy hot dog,yuk! and
>>> the sauce, for 20yrs I tried every store brand out there none we like,
>>> even tried making some, but looking for a meat sauce recipe that dosen't
>>> taste like chile con carne ect. any suggestions so we can make a better
>>> hot dog at home, I think most of it is in the sauce.
>>
>>Chet, it sounds like you boil your hot dogs too long. Just five minutes
>>is plenty after the water reaches the boiling point and don't put the
>>hot dogs in the water until its bubbling hot.
>>
>
> No, no, no... always start meat in cold water or the proteins will
> sieze... they'll be tough on the exterior with mushy interiors... cook
> dawgs like boiling spuds, and other root veggies... always start in
> cold water... folks who screw up their corned beef nine times outta
> ten they dumped the meat into burlin' water and then burl the ****
> outta it... it'll never cook up tender so that it's sliceable without
> falling apart. Then bring just to the simmer (being careful to never
> let them boil) and lower the heat so it doesn't even bubble... stew
> the dawgs for at least an hour... if not sure check with a thermometer
> that the water is at 190ºF +/- 2ºF. Dawgs can sit in this hot water
> all day but are best after like 2-3 hours. I often have dawgs for
> lunch but start them right after my morning coffee.... same as the
> Sabrett pushcart guys do. Btw, this is for the dawgs without natural
> casings... for those with natural casings they cook best with a hot
> dog steamer. There are special hot dog griddles that have holes for
> steam, they griddle and steam simultaneously... the moisture leaches
> out the extraneous salts and fats. The worst way to cook hot dogs is
> fried and grilled, save your grill for the cheapo ball park/oscar
> mayer crap.

I don't know about you, but I have always been suspect about BallPark
Franks. What exactly is in them that makes them larger ('plump when you cook
them') when cooked?

On Mon, 5 Oct 2009 17:21:12 -0400, "Kswck" >
wrote:

>
>"brooklyn1" > wrote in message
.. .
>> On Sat, 03 Oct 2009 21:02:26 -0400, Stan Horwitz >
>> wrote:
>>
>>>In article >, Chet >
>>>wrote:
>>>
>>>> when I go a local hot dog stand, like on the east coast Abe's hot dogs.
>>>> I can eat his hot dogs till they close. I have been trying to make an
>>>> edible hot dog at home, I miss 90% of the time,I had a hot dog at a
>>>> local pic nic they were great, I ask the lady what kind they were she
>>>> told me and I boiled them in water like they did, mushy hot dog,yuk! and
>>>> the sauce, for 20yrs I tried every store brand out there none we like,
>>>> even tried making some, but looking for a meat sauce recipe that dosen't
>>>> taste like chile con carne ect. any suggestions so we can make a better
>>>> hot dog at home, I think most of it is in the sauce.
>>>
>>>Chet, it sounds like you boil your hot dogs too long. Just five minutes
>>>is plenty after the water reaches the boiling point and don't put the
>>>hot dogs in the water until its bubbling hot.
>>>
>>
>> No, no, no... always start meat in cold water or the proteins will
>> sieze... they'll be tough on the exterior with mushy interiors... cook
>> dawgs like boiling spuds, and other root veggies... always start in
>> cold water... folks who screw up their corned beef nine times outta
>> ten they dumped the meat into burlin' water and then burl the ****
>> outta it... it'll never cook up tender so that it's sliceable without
>> falling apart. Then bring just to the simmer (being careful to never
>> let them boil) and lower the heat so it doesn't even bubble... stew
>> the dawgs for at least an hour... if not sure check with a thermometer
>> that the water is at 190ºF +/- 2ºF. Dawgs can sit in this hot water
>> all day but are best after like 2-3 hours. I often have dawgs for
>> lunch but start them right after my morning coffee.... same as the
>> Sabrett pushcart guys do. Btw, this is for the dawgs without natural
>> casings... for those with natural casings they cook best with a hot
>> dog steamer. There are special hot dog griddles that have holes for
>> steam, they griddle and steam simultaneously... the moisture leaches
>> out the extraneous salts and fats. The worst way to cook hot dogs is
>> fried and grilled, save your grill for the cheapo ball park/oscar
>> mayer crap.
>
>I don't know about you, but I have always been suspect about BallPark
>Franks. What exactly is in them that makes them larger ('plump when you cook
>them') when cooked?
>
Cereal... ie. cream of wheat.

On Sun, 4 Oct 2009 00:16:20 -0700, "Bob Terwilliger"
> wrote:

>Stan wrote:
>
>> One of my favorite ways to cook hot dogs though is to take two hot dogs,
>> slice them part way through the long way, then grill them in a hot pan
>> for a couple of minutes, turn over, grill another two minutes, then pour
>> some Bush's baked beans over the hot dogs in the pan and let the beans
>> simmer over high heat for a few minutes until some of the liquid
>> evaporates, then I serve the hot dogs on standard hot dog buns with the
>> baked beans spooned on top of them, then a little ketchup on top of
>> that. Its very tasty, but very messy.
>
>Ketchup, you say! Any particular brand? :-)

Since he replied to a post 6 weeks old I'd say he was looking for a
way to plug "his" ketchup and also demonstrate poor taste in condiment
choices.

Lou

On Sun, 04 Oct 2009 10:19:59 -0700, Dan Abel > wrote:

>In article >,
> "Bob Terwilliger" > wrote:
>
>> Stan wrote:
>>
>> > One of my favorite ways to cook hot dogs though is to take two hot dogs,
>> > slice them part way through the long way, then grill them in a hot pan
>> > for a couple of minutes, turn over, grill another two minutes, then pour
>> > some Bush's baked beans over the hot dogs in the pan and let the beans
>> > simmer over high heat for a few minutes until some of the liquid
>> > evaporates, then I serve the hot dogs on standard hot dog buns with the
>> > baked beans spooned on top of them, then a little ketchup on top of
>> > that. Its very tasty, but very messy.
>>
>> Ketchup, you say! Any particular brand? :-)
>
>Any store brand works fine. :-)
>
>Stan might not get as high on dividend on his stock, but it won't be a
>big hit. Besides, the store brands are often made by the big companies
>anyway, so maybe your store brand is from Heinz?

Many taste tests I've read (including Cooks Illustrated) rated Hunts
the best. I buy whatever is on sale but I usually throw the bottle
away after awhile because we don't use much. I mainly use it for
french fries and occasionally as a side to dip a hot sandwich. I try
not to be judgmental of the food tastes of others but ketchup on a hot
dog sucks.

Lou