On Sun, 24 Jul 2011 18:48:20 -0700, "Bob Terwilliger"
> wrote:

>Victor wrote:
>
>> what such sausages need, is just heating up, by means of your choice, but
>> preferably in water.
>
>That's a matter of taste, and I happen to disagree. To my tastes, the
>sausages are best heated in an oven until crisp.

Then you've ruined them. Victor is correct. It may be a matter of
taste, your taste is obviously in your baboon assface.

A proper frankfurter (and sausage of that type) is simmered in liquid;
plain water, beer, sauerkraut, or steamed... there are pricy hotdog
steamers available. There is a reason, because of how they're made,
to sweat dawgs for a minimum amount of time.
http://www.concessionequipment.net/c...en-us/d41.html

For grilled dawgs it's best to use a roller grill... but natural
casing dogs don't grill well... save grilling for the Ball Park/Oscar
Mayer weenie crowd.

On Jul 25, 9:48*am, Brooklyn1 <Gravesend1> wrote:
....
> Butter? *blech

Sheldon, you have just dashed to bits any semblance of culinary
credibility you may have ever had.

Butter is ambrosia!

John Kuthe...

On Mon, 25 Jul 2011 07:32:17 -0500, George Leppla
> wrote:

>On 7/24/2011 9:33 PM, sf wrote:
>> I've never had hot dogs that way either, but I thought the beer was
>> just a way to keep them warm*after* they'd been grilled - not the
>> vehicle to cook them (technically - not to cook, but to heat them up).
>
>
>Back in the 70's, there was a restaurant chain called Lums that cooked
>their hot dogs in beer. I lived in Wisconsin at the time and cooking
>sausages in beer was pretty common.

I'm in the Chicago burbs and I remember Lum's well. My favorite was
the patty melt. Once I got old enough to drive I'd go there with my
friends because they never carded so we could drink beer at 16.

>We would coarsely cut up a couple of onions and put in a pot... add the
>bratwurst (or hot dogs) and a can of beer. Pabst Blue Ribbon was cheap.
>
>Heat slowly until the brats were almost done. Remove the brats and
>finish them on a grill. Remove the onions and finish them in a hot
>frying pan with a little butter.
>
>Good stuff.

I've spent a boatload of time in Wisconsin and I never understood the
beer part.

Lou

On Mon, 25 Jul 2011 08:33:00 -0700 (PDT), John Kuthe
> wrote:

>On Jul 25, 9:48*am, Brooklyn1 <Gravesend1> wrote:
>...
>> Butter? *blech
>
>Sheldon, you have just dashed to bits any semblance of culinary
>credibility you may have ever had.
>
>Butter is ambrosia!

Figures you'd slather a frankfurter with butter before shoving it up
your ass... only because if you used crisco Bwrrryan wouldn't hump
you.

On Mon, 25 Jul 2011 11:12:51 -0400, James Silverton
> wrote:

>On 7/25/2011 11:06 AM, Lou Decruss wrote:
>> On Mon, 25 Jul 2011 01:10:12 +0800, fratermus
>> > wrote:
>>
>>> On 07/24/2011 08:04 AM, spamtrap1888 wrote:
>>>
>>>> tricky, what is the best way to heat them up?
>>>
>>> I bought a Hot Dogger (!) at a garage sale for $1 and showed it to my
>>> daughter. Not brave enough to plug it in yet.
>>>
>>> Showed my college-age daughter and she was shocked that a hotdog
>>> electrocution device was ever for sale in a 1st-world nation.
>>
>> That's got to be one of the dumbest kitchen toys ever made.
>>
>I don't think they are legal anymore and, in any case, they tended to
>burn the ends of the dogs.

Yeah they did burn. I had one but have no clue what happened to it.
There's better ways to cook a dog.

Lou

In article >,
James Silverton > wrote:

> On 7/25/2011 11:06 AM, Lou Decruss wrote:
> > On Mon, 25 Jul 2011 01:10:12 +0800, fratermus
> > > wrote:
> >
> >> On 07/24/2011 08:04 AM, spamtrap1888 wrote:
> >>
> >>> tricky, what is the best way to heat them up?
> >>
> >> I bought a Hot Dogger (!) at a garage sale for $1 and showed it to my
> >> daughter. Not brave enough to plug it in yet.
> >>
> >> Showed my college-age daughter and she was shocked that a hotdog
> >> electrocution device was ever for sale in a 1st-world nation.
> >
> > That's got to be one of the dumbest kitchen toys ever made.
> >
> I don't think they are legal anymore and, in any case, they tended to
> burn the ends of the dogs.

Them things are older than dirt, I had one in the 50s they were toys and
I do remember them burning the ends, but they did the job.
--
To reply, remove NOSPAM

On Jul 25, 5:28*am, James Silverton >
wrote:
> On 7/24/2011 10:56 PM, dsi1 wrote:
>
>
>
>
>
>
>
>
>
> > On Jul 24, 4:33 pm, > *wrote:
> >> On Sun, 24 Jul 2011 11:44:07 -1000, > *wrote:
> >>> On 7/24/2011 9:24 AM, James Silverton wrote:
>
> >>>> Hot dogs are pretty good simmered in beer,
>
> >>> I have heard this. Our friends invited us over for a cookout. They had
> >>> hot dogs prepared this way. I wanted to be cool and not make a rush for
> >>> the hot dogs but hesitated too long and then there were none. The steak
> >>> was pretty good but I was bummed that I never got a chance to try this
> >>> specialty of white folk cuisine. This was over a decade ago but I still
> >>> have some regrets for dilly-dallying to this day. :-)
>
> >> I've never had hot dogs that way either, but I thought the beer was
> >> just a way to keep them warm *after* they'd been grilled - not the
> >> vehicle to cook them (technically - not to cook, but to heat them up).
>
> >> --
>
> >> Today's mighty oak is just yesterday's nut that held its ground.
>
> > Actually, I don't know how one prepares hot dogs in beer. It's a
> > mystery.
>
> Not that grilled hot dogs are unpleasant but all one does is immerse the
> dogs in beer and simmer for 10 minutes or so. Incidentally,
> beer-simmered dogs can also be grilled quickly afterwards so you can
> ring the changes. I don't think I'd keep grilled hot dogs warm in beer
> because that would destroy the crisp grilled texture.
>

But, I have heard they do that in Milwaukee. Grill them first, then
bathe them in beer.

On Mon, 25 Jul 2011 08:28:40 -0400, James Silverton
> wrote:

> I don't think I'd keep grilled hot dogs warm in beer
> because that would destroy the crisp grilled texture.

I don't see any point. Hot dogs are not haute cuisine. Keeping them
in a beer bath is just to keep leftovers warm for snacks and late
comers without overcooking and therefore splitting them. If whatever
"crispness" that existed is lost, you snooze you lose - be happy
there's something for you when you finally make your grand entrance.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Mon, 25 Jul 2011 07:32:17 -0500, George Leppla
> wrote:

> On 7/24/2011 9:33 PM, sf wrote:
> > I've never had hot dogs that way either, but I thought the beer was
> > just a way to keep them warm*after* they'd been grilled - not the
> > vehicle to cook them (technically - not to cook, but to heat them up).
>
>
> Back in the 70's, there was a restaurant chain called Lums that cooked
> their hot dogs in beer. I lived in Wisconsin at the time and cooking
> sausages in beer was pretty common.
>
> We would coarsely cut up a couple of onions and put in a pot... add the
> bratwurst (or hot dogs) and a can of beer. Pabst Blue Ribbon was cheap.
>
> Heat slowly until the brats were almost done. Remove the brats and
> finish them on a grill. Remove the onions and finish them in a hot
> frying pan with a little butter.
>
Like I said previously, I did see "recipes" for that when I was
looking for the beer bath holding tank idea... but what's the point of
doing it at a bbq if brats are the main event? Seems silly to me. I
was raised in Michigan, but brats were not an integral part of the
cuisine there and they certainly are not here in California so I have
no history of brats & beer in any form.

--

Today's mighty oak is just yesterday's nut that held its ground.

On Jul 25, 8:33*am, Lou Decruss > wrote:
> On Mon, 25 Jul 2011 07:32:17 -0500, George Leppla
>
> > wrote:
> >On 7/24/2011 9:33 PM, sf wrote:
> >> I've never had hot dogs that way either, but I thought the beer was
> >> just a way to keep them warm*after* *they'd been grilled - not the
> >> vehicle to cook them (technically - not to cook, but to heat them up).
>
> >Back in the 70's, there was a restaurant chain called Lums that cooked
> >their hot dogs in beer. *I lived in Wisconsin at the time and cooking
> >sausages in beer was pretty common.
>
> I'm in the Chicago burbs and I remember Lum's well. *My favorite was
> the patty melt. *Once I got old enough to drive I'd go there with my
> friends because they never carded so we could drink beer at 16.

There was a Lum's at North Avenue and Wells in Old Town, handy for a
quick bite before Second City. Germany's Austrian fried chicken chain
Wienerwald bought Lum's in 1978, but were overextended and went
bankrupt in 1982.

On Mon, 25 Jul 2011 01:10:12 +0800, fratermus
> wrote:

> On 07/24/2011 08:04 AM, spamtrap1888 wrote:
>
> > tricky, what is the best way to heat them up?
>
> I bought a Hot Dogger (!) at a garage sale for $1 and showed it to my
> daughter. Not brave enough to plug it in yet.
>
> Showed my college-age daughter and she was shocked that a hotdog
> electrocution device was ever for sale in a 1st-world nation.

What's a Hot Dogger that one of those grilling things with rollers?
Oh, never mind... I found a picture of it.
http://fooddejavu.wordpress.com/tag/hot-dogs/

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/25/2011 11:58 AM, sf wrote:
>> > We would coarsely cut up a couple of onions and put in a pot... add the
>> > bratwurst (or hot dogs) and a can of beer. Pabst Blue Ribbon was cheap.
>> >
>> > Heat slowly until the brats were almost done. Remove the brats and
>> > finish them on a grill. Remove the onions and finish them in a hot
>> > frying pan with a little butter.
>> >

> Like I said previously, I did see "recipes" for that when I was
> looking for the beer bath holding tank idea... but what's the point of
> doing it at a bbq if brats are the main event?

A couple of things. If everyone is not eating at the same time, you can
leave the almost-cooked brats in the liquid and finish them off as you
need them Another plus for me was that cooking brats on a grill from
raw often resulted in torn or split casings... that would allow the
juices to escape, increasing flare-ups and resulting in brats that were
on the dry side.


>Seems silly to me. I
> was raised in Michigan, but brats were not an integral part of the
> cuisine there and they certainly are not here in California so I have
> no history of brats& beer in any form.

Yes... it is funny. I lived in Holland, MI before I moved to Wisconsin
and never heard of brats until I crossed the lake. The food on both
sides of lake Michigan is very different.

George L

On Mon, 25 Jul 2011 12:47:18 -0500, George Leppla
> wrote:

> Yes... it is funny. I lived in Holland, MI before I moved to Wisconsin
> and never heard of brats until I crossed the lake. The food on both
> sides of lake Michigan is very different.

Lake Michigan is a small, fresh water ocean (in my thinking) that
takes hours to cross by ferry... and what a small world - I was raised
about half an hour away from Holland!

--

Today's mighty oak is just yesterday's nut that held its ground.

On 7/25/2011 2:28 AM, James Silverton wrote:

> Not that grilled hot dogs are unpleasant but all one does is immerse the
> dogs in beer and simmer for 10 minutes or so. Incidentally,
> beer-simmered dogs can also be grilled quickly afterwards so you can
> ring the changes. I don't think I'd keep grilled hot dogs warm in beer
> because that would destroy the crisp grilled texture.
>

There's probably two schools of thought on the hot dog issue. Some folks
like it scorched and crisp cause they like grillin' and others like
their dogs boiled/steamed because that's the way they had hot dogs when
they were growing up. I'll take most sausages grilled but my hot dogs
steamed or heated up on those metal roller thingies. :-)

On 7/24/2011 7:10 AM, fratermus wrote:
> On 07/24/2011 08:04 AM, spamtrap1888 wrote:
>
>> tricky, what is the best way to heat them up?
>
> I bought a Hot Dogger (!) at a garage sale for $1 and showed it to my
> daughter. Not brave enough to plug it in yet.
>
> Showed my college-age daughter and she was shocked that a hotdog
> electrocution device was ever for sale in a 1st-world nation.
>
>

I have cooked hot dogs by wiring up skewers to a 120V line.
Unfortunately, 120VAC is just a little more voltage than optimum for
cooking a hot dog - the dogs would arc internally. I tend to like
charred food but cooking a dog this way is accompanied a definite ozone
smell.

The Hot Dogger was a pretty neat concept and perhaps the world's
simplest electrical appliance. Essentially, it's just skewers connected
directly to line voltage. It's probably faster than microwaving. Of
course it wouldn't work with a 220 volt system.

On 7/25/2011 1:12 PM, sf wrote:
>> > Yes... it is funny. I lived in Holland, MI before I moved to Wisconsin
>> > and never heard of brats until I crossed the lake. The food on both
>> > sides of lake Michigan is very different.
> Lake Michigan is a small, fresh water ocean (in my thinking) that
> takes hours to cross by ferry... and what a small world - I was raised
> about half an hour away from Holland!


I went to Hope College there for a year before moving to Appleton,
Wisconsin and going to UW Oshkosh.

I liked both Michigan and Wisconsin, but I couldn't stand the winters so
I didn't settle there.

George L

On Jul 23, 8:04*pm, spamtrap1888 > wrote:
> Trying to feed myself while my wife is at her mother's, I noticed a
> promotional display of hot doggy-type sausages at the local
> supermarket. Eschewing the bratwurst and the "polish," I picked up a
> four-pack of what I used to call knackwurst.
>
> The only directions on the package are "Fully cooked." So I thought I
> would simmer one on top of the stove for lunch, and proceeded to tidy
> up the kitchen a bit.
>
> When I turned back to the stove, the sausage had a serious split in
> its side, and presumably much of the seasoned goodness had leached out
> into the simmering water.
>
> How long can I simmer a hot-doggy-type sausage, and if simmering is
> tricky, what is the best way to heat them up?

A minute or two should be sufficient. All you really need to do is
warm it through.

However, I prefer to brown practically any sort of meat before I eat
it.
I would have cooked it in a nonstick frying pan without any added
fat. I usually eat knackwurst and its buddies sliced, so I generally
slice it diagonally before I cook it. Each slice gets browned and
slightly
rendered. If I feel like it, I'll add some sliced onion and let that
brown up a bit,
too. (Then I add sauerkraut and let that warm through.)

Cindy Hamilton

On Mon, 25 Jul 2011 13:53:20 -0500, George Leppla
> wrote:

> I liked both Michigan and Wisconsin, but I couldn't stand the winters so
> I didn't settle there.

I don't blame you. I don't miss the cold & snow either. People just
don't understand why I can't get excited about going to Tahoe in the
winter time.

--

Today's mighty oak is just yesterday's nut that held its ground.

On my infrequent trips to Aldi, I will generally get some
"hot-doggy-type sausage" products. I have professed my fondness for
pork-based wieners in the past. They three types that I buy, "smoked
bratwurst", knackwurst, and Polish sausage. The knackwurst is the
closest to wiener, but the others are good too. All are pure pork or
pork and beef (how is Aldi can make sausages without poultry?) and have
natural casings.

I have cooked them a variety of ways. Simmering is pretty good, I poke
a few holes to prevent splitting. Microwave I haven't had a great
experience with, but if you're in a hurry it's fine. Grilled over
charcoal is hard to beat for most meat products. I haven't deep-fried,
but I have shallow-fried. In a small skillet, put a bit of vegetable
oil, maybe a 1/3 inch deep. Heat it and put the dog in, turning it over
when the first side gets crispy and brown. Works pretty well. I save
the now smoky-tasting oil for other purposes.



Brian
--
Day 900 of the "no grouchy usenet posts" project
Current music playing: None.

Sqwertz wrote:

> On Sat, 23 Jul 2011 17:55:34 -0700 (PDT), Bryan wrote:
>
> > You can use the water to make weenie water gravy. A little milk and
> > corn starch is all you need to add.
>
> And you criticize others for their tastes?

He claims it's a big St. Louis thing, but no one I've ever mentioned it
to has heard of it.



Brian
--
Day 900 of the "no grouchy usenet posts" project
Current music playing: None.

Sqwertz wrote:

> On Sat, 23 Jul 2011 17:04:17 -0700 (PDT), spamtrap1888 wrote:
>
> > How long can I simmer a hot-doggy-type sausage, and if simmering is
> > tricky, what is the best way to heat them up?
>
> You don't simmer any sausages or hot dogs unless you're braising them
> in liquid.

I have to say that I grew up on boiled dogs, and I still like them that
way on occasion. Take away my RFC cooking merit badge. I can take it.



Brian
--
Day 900 of the "no grouchy usenet posts" project
Current music playing: None.

On 7/25/2011 4:41 PM, Default User wrote:
> Sqwertz wrote:
>
>> On Sat, 23 Jul 2011 17:04:17 -0700 (PDT), spamtrap1888 wrote:
>>
>>> How long can I simmer a hot-doggy-type sausage, and if simmering is
>>> tricky, what is the best way to heat them up?
>>
>> You don't simmer any sausages or hot dogs unless you're braising them
>> in liquid.
>
> I have to say that I grew up on boiled dogs, and I still like them that
> way on occasion. Take away my RFC cooking merit badge. I can take it.
>

When I was child in Britain during WWII, a favorite dish was a casserole
of sausages (with skins) and sliced onions. I suppose that would fit
into the "braised" category.
--


James Silverton, Potomac

I'm *not*

On Jul 25, 3:40*pm, "Default User" > wrote:
> Sqwertz wrote:
> > On Sat, 23 Jul 2011 17:55:34 -0700 (PDT), Bryan wrote:
>
> > > You can use the water to make weenie water gravy. *A little milk and
> > > corn starch is all you need to add.
>
> > And you criticize others for their tastes?
>
> He claims it's a big St. Louis thing, but no one I've ever mentioned it
> to has heard of it.

Not a big thing, but something that some of the poor Southsiders
make. It must be a great change from days in a row of baloney
sandwiches.
>
> Brian

--Bryan

Sqwertz wrote:

> On 25 Jul 2011 20:41:58 GMT, Default User wrote:

> > I have to say that I grew up on boiled dogs, and I still like them
> > that way on occasion. Take away my RFC cooking merit badge. I can
> > take it.
>
> I grew up on them too. But then I learned how to cook.
>
> But we were poor, and mom worked all day. Microwaves didn't exist
> back then and toaster ovens rare, if they even existed. So for mom,
> plopping them in water was the easiest most efficient method.

To each his own. Microwave dogs aren't much like boiled ones to me.




Brian
--
Day 900 of the "no grouchy usenet posts" project
Current music playing: None.

dsi1 wrote:

> There's probably two schools of thought on the hot dog issue. Some
> folks like it scorched and crisp cause they like grillin' and others
> like their dogs boiled/steamed because that's the way they had hot
> dogs when they were growing up. I'll take most sausages grilled but
> my hot dogs steamed or heated up on those metal roller thingies. :-)

Or you have them various ways at various times.



Brian
--
Day 900 of the "no grouchy usenet posts" project
Current music playing: None.

On Jul 25, 3:37*pm, "Default User" > wrote:
> On my infrequent trips to Aldi, I will generally get some
> "hot-doggy-type sausage" products. I have professed my fondness for
> pork-based wieners in the past. They three types that I buy, "smoked
> bratwurst", knackwurst, and Polish sausage. The knackwurst is the
> closest to wiener, but the others are good too. All are pure pork or
> pork and beef (how is Aldi can make sausages without poultry?) and have
> natural casings.
>
> I have cooked them a variety of ways. Simmering is pretty good, I poke
> a few holes to prevent splitting. Microwave I haven't had a great
> experience with, but if you're in a hurry it's fine. Grilled over
> charcoal is hard to beat for most meat products. I haven't deep-fried,
> but I have shallow-fried. In a small skillet, put a bit of vegetable
> oil, maybe a 1/3 inch deep. Heat it and put the dog in, turning it over
> when the first side gets crispy and brown. Works pretty well. I save
> the now smoky-tasting oil for other purposes

I've heard of using the simmering water, but re-using the oil is a new
one. Perhaps you could simmer, then fry the dogs, use the oil to make
a roux, then add it to the simmering water for a more sophisticated
hot dog gravy.

Cue image of South Side housewife in housecoat and slippers taking her
can of Busch from her mouth and asking, "What's a roo?"
>
> Brian

--Bryan

On 7/25/2011 12:22 PM, Default User wrote:
> dsi1 wrote:
>
>> There's probably two schools of thought on the hot dog issue. Some
>> folks like it scorched and crisp cause they like grillin' and others
>> like their dogs boiled/steamed because that's the way they had hot
>> dogs when they were growing up. I'll take most sausages grilled but
>> my hot dogs steamed or heated up on those metal roller thingies. :-)
>
> Or you have them various ways at various times.
>
>
>
> Brian

I pretty much wouldn't refuse it either way. I'm not a big fan of hot
dogs but boy, could I go for one now! I haven't eaten since last night.
Being hungry really enhances the flavor of most foods. :-)

On Jul 25, 7:32*am, George Leppla > wrote:
> On 7/24/2011 9:33 PM, sf wrote:
>
> > I've never had hot dogs that way either, but I thought the beer was
> > just a way to keep them warm*after* *they'd been grilled - not the
> > vehicle to cook them (technically - not to cook, but to heat them up).
>
> Back in the 70's, there was a restaurant chain called Lums that cooked
> their hot dogs in beer. *I lived in Wisconsin at the time and cooking
> sausages in beer was pretty common.

We had a Lums in St. Louis too.
>
> We would coarsely cut up a couple of onions and put in a pot... add the
> bratwurst (or hot dogs) and a can of beer. *Pabst Blue Ribbon was cheap..
>
> Heat slowly until the brats were almost done. *Remove the brats and
> finish them on a grill. *Remove the onions and finish them in a hot
> frying pan with a little butter.

The difference between bratwursts and hot dogs is like the difference
between turkey and turkey vulture.
>
> Good stuff.
>
> George L

--Bryan

On Jul 25, 5:27*pm, Bryan > wrote:
> On Jul 25, 3:37*pm, "Default User" > wrote:
>
>
>
> > On my infrequent trips to Aldi, I will generally get some
> > "hot-doggy-type sausage" products. I have professed my fondness for
> > pork-based wieners in the past. They three types that I buy, "smoked
> > bratwurst", knackwurst, and Polish sausage. The knackwurst is the
> > closest to wiener, but the others are good too. All are pure pork or
> > pork and beef (how is Aldi can make sausages without poultry?) and have
> > natural casings.
>
> > I have cooked them a variety of ways. Simmering is pretty good, I poke
> > a few holes to prevent splitting. Microwave I haven't had a great
> > experience with, but if you're in a hurry it's fine. Grilled over
> > charcoal is hard to beat for most meat products. I haven't deep-fried,
> > but I have shallow-fried. In a small skillet, put a bit of vegetable
> > oil, maybe a 1/3 inch deep. Heat it and put the dog in, turning it over
> > when the first side gets crispy and brown. Works pretty well. I save
> > the now smoky-tasting oil for other purposes
>
> I've heard of using the simmering water, but re-using the oil is a new
> one. *Perhaps you could simmer, then fry the dogs, use the oil to make
> a roux, then add it to the simmering water for a more sophisticated
> hot dog gravy.

I was trying to avoid the word 'roux' anywhere near a recipe for
Weenie Water Gravy! Didn't want to pollute it's cheap SoCo
disgustingness!


> Cue image of South Side housewife in housecoat and slippers taking her
> can of Busch from her mouth and asking, "What's a roo?"

I'll ask Kanga. ;-)

John Kuthe...

Clueless AOL newbie Sheldon "Pussy" Katz blathered:

>>> what such sausages need, is just heating up, by means of your choice,
>>> but preferably in water.
>>
>> That's a matter of taste, and I happen to disagree. To my tastes, the
>> sausages are best heated in an oven until crisp.
>
> Then you've ruined them. Victor is correct. It may be a matter of
> taste, your taste is obviously in your baboon assface.
>
> A proper frankfurter (and sausage of that type) is simmered in liquid;
> plain water, beer, sauerkraut, or steamed... there are pricy hotdog
> steamers available. There is a reason, because of how they're made,
> to sweat dawgs for a minimum amount of time.
> http://www.concessionequipment.net/c...en-us/d41.html
>
> For grilled dawgs it's best to use a roller grill... but natural
> casing dogs don't grill well... save grilling for the Ball Park/Oscar
> Mayer weenie crowd.

Nothing but your personal opinions there, which means the whole load of shit
you wrote is utterly worthless -- just as *every* post you make here. For
that matter, *you* are utterly worthless; a complete waste of your father's
DNA. I'll probably have to stand in line to shit on your grave.

Bob

On Jul 25, 8:02*pm, "Bob Terwilliger" >
wrote:
> Clueless AOL newbie Sheldon "Pussy" Katz blathered:
>
>
>
>
>
>
>
>
>
> >>> what such sausages need, is just heating up, by means of your choice,
> >>> but preferably in water.
>
> >> That's a matter of taste, and I happen to disagree. To my tastes, the
> >> sausages are best heated in an oven until crisp.
>
> > Then you've ruined them. *Victor is correct. *It may be a matter of
> > taste, your taste is obviously in your baboon assface.
>
> > A proper frankfurter (and sausage of that type) is simmered in liquid;
> > plain water, beer, sauerkraut, or steamed... there are pricy hotdog
> > steamers available. *There is a reason, because of how they're made,
> > to sweat dawgs for a minimum amount of time.
> >http://www.concessionequipment.net/c...en-us/d41.html
>
> > For grilled dawgs it's best to use a roller grill... but natural
> > casing dogs don't grill well... save grilling for the Ball Park/Oscar
> > Mayer weenie crowd.
>
> Nothing but your personal opinions there, which means the whole load of shit
> you wrote is utterly worthless -- just as *every* post you make here. For
> that matter, *you* are utterly worthless; a complete waste of your father's
> DNA. I'll probably have to stand in line to shit on your grave.

You're nuts, Bob. No one cares enough about him to shit on his
grave. He'll just be unmourned.
>
> Bob

--Bryan

On Mon, 25 Jul 2011 08:52:09 -1000 in rec.food.cooking, dsi1
> wrote,
>I have cooked hot dogs by wiring up skewers to a 120V line.
>Unfortunately, 120VAC is just a little more voltage than optimum for
>cooking a hot dog - the dogs would arc internally.

Perhaps it needs two dogs in series.

On 7/25/2011 4:28 PM, David Harmon wrote:
> On Mon, 25 Jul 2011 08:52:09 -1000 in rec.food.cooking, dsi1
> > wrote,
>> I have cooked hot dogs by wiring up skewers to a 120V line.
>> Unfortunately, 120VAC is just a little more voltage than optimum for
>> cooking a hot dog - the dogs would arc internally.
>
> Perhaps it needs two dogs in series.

I think I tried that. As I recall, that worked fine. The Hot Dogger
wasn't wired in series though. I guess I could have put a pickle in the
circuit to throw some light on the subject. :-)

On Jul 25, 9:28*pm, David Harmon > wrote:
> On Mon, 25 Jul 2011 08:52:09 -1000 in rec.food.cooking, dsi1
> > wrote,
>
> >I have cooked hot dogs by wiring up skewers to a 120V line.
> >Unfortunately, 120VAC is just a little more voltage than optimum for
> >cooking a hot dog - the dogs would arc internally.
>
> Perhaps it needs two dogs in series.

Or maybe a delta and/or wye configuratgion og doggage! ;-)

John Kuthe...

On Mon, 25 Jul 2011 09:59:59 -0700 (PDT), spamtrap1888
> wrote:

>On Jul 25, 8:33*am, Lou Decruss > wrote:
>> On Mon, 25 Jul 2011 07:32:17 -0500, George Leppla
>>
>> > wrote:
>> >On 7/24/2011 9:33 PM, sf wrote:
>> >> I've never had hot dogs that way either, but I thought the beer was
>> >> just a way to keep them warm*after* *they'd been grilled - not the
>> >> vehicle to cook them (technically - not to cook, but to heat them up).
>>
>> >Back in the 70's, there was a restaurant chain called Lums that cooked
>> >their hot dogs in beer. *I lived in Wisconsin at the time and cooking
>> >sausages in beer was pretty common.
>>
>> I'm in the Chicago burbs and I remember Lum's well. *My favorite was
>> the patty melt. *Once I got old enough to drive I'd go there with my
>> friends because they never carded so we could drink beer at 16.
>
>There was a Lum's at North Avenue and Wells in Old Town, handy for a
>quick bite before Second City. Germany's Austrian fried chicken chain
>Wienerwald bought Lum's in 1978, but were overextended and went
>bankrupt in 1982.

It was a big date night favorite when I was in High School and a
couple years after.

Lou

Bryan wrote:
>
> The difference between bratwursts and hot dogs is like the difference
> between turkey and turkey vulture.

Now thinking about recipes given that I know I like 3 of those 4 ... ;^)

On Tue, 26 Jul 2011 06:02:57 -0700 (PDT), John Kuthe
> wrote:

>On Jul 25, 9:28*pm, David Harmon > wrote:
>> On Mon, 25 Jul 2011 08:52:09 -1000 in rec.food.cooking, dsi1
>> > wrote,
>>
>> >I have cooked hot dogs by wiring up skewers to a 120V line.
>> >Unfortunately, 120VAC is just a little more voltage than optimum for
>> >cooking a hot dog - the dogs would arc internally.
>>
>> Perhaps it needs two dogs in series.
>
>Or maybe a delta and/or wye configuratgion og doggage! ;-)
>
Try putting a light bulb in series with the wiener connectors. I think
I used a 75 watt but it has been a long time ago.
--
Mr.E

On Tue, 26 Jul 2011 11:45:09 -0400, Mr.E > wrote:

>On Tue, 26 Jul 2011 06:02:57 -0700 (PDT), John Kuthe
> wrote:
>
>>On Jul 25, 9:28*pm, David Harmon > wrote:
>>> On Mon, 25 Jul 2011 08:52:09 -1000 in rec.food.cooking, dsi1
>>> > wrote,
>>>
>>> >I have cooked hot dogs by wiring up skewers to a 120V line.
>>> >Unfortunately, 120VAC is just a little more voltage than optimum for
>>> >cooking a hot dog - the dogs would arc internally.
>>>
>>> Perhaps it needs two dogs in series.
>>
>>Or maybe a delta and/or wye configuratgion og doggage! ;-)
>>
>Try putting a light bulb in series with the wiener connectors. I think
>I used a 75 watt but it has been a long time ago.

Now that sounds like a real practical way to cook a hot dog.

Lou

that would be cat abuse, Lee
"blake murphy" > wrote in message
.. .
> On Sat, 23 Jul 2011 17:59:21 -0800, Mark Thorson wrote:
>
>> Brooklyn1 wrote:
>>>
>>> I've
>>> never cooked one dawg, I've never cooked less than the entire one
>>> pound/12 ounce package.
>>
>> If he only want to eat one dog from a package
>> of already cooked dogs, why would he heat up
>> more than one?
>
> because sheldon is a ****ing nut case, that's why. or maybe he feeds his
> horde of cats hot dogs (in their museum-quality bowls).
>
> your pal,
> blake