Please admit your dogs !

Nasty said:
It's all about the mustards...and as Dave said, that neon yellow paste ain't included.

Sometimes as an added treat, I will grill toast the buns with butter...I can almost hear my arteries hardening.
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I like this mustard called "Maille" I have to admit they have a honey mustard I like as well .
I have convinced myself that nonhydrogenated margarine is actually good for me .I can,t get around the omega 3 margarines , There is one made with olive oil I like . I have also convinced myself that if I go for a long walk with the dog I will burn off the oil calories instead of them accumulating in me .
 
They don't actually burn off you know...they transfer to the dog.

I need a big dog...
 
Josh, I think the History channel mentioned your 'ancestor' in their series of programs on fast food.



munk
 
Rosslers (Roesslers?) up north...

Sabrett's aren't bad- what they serve on NY streets? Been a while.

Nathan's for a change.


Boil in beer... :o

Split and fry in butter... :eek:

Quick-steam (like at baseball game)- put dog in bun, wrap tight with paper towel, micro-zap for .50 sec. :p

Can get the Sabrett's onion-hot pepper topping in the refrigerated section.... then you're really on the NY streets.


Mike
 
My dad used to toast bread slices, slice the hot dogs, fry 'em, and put 'em on the toasted bread with mustard and mayo...Hot Dog sandwich, yummmmm! Kevin, that Maille is I think the oldest French mustard maker around. I like their stone ground mustard too.
There's a really good company in Marin County here in California called Neiman Ranch. All organic, no nitrates and treat their animals well, the animals return the favour by being really tasty.
 
The commercial brand I like best is a Deli brand called Boars Head. I also like Hebrew National and for those worried about cholesterol there is a low fat Hebrew National. As far as Hot Dog stands, there is always Pinks.
 
I always liked Hebrew National franks when i was in NY/NJ, always look for the kosher dogs in other brands (circle K or U mark, or other kashrus symbol), they are the best ones to my taste.

there is a wide world of wursts, in addition to the humble frank, out there for the conniseur. bauernwurst, bockwurst, krakowska, knockwurst, weisswurst, bratwurst, blutwurst (an aquired taste i haven't aquired yet), kielbasa, jaegerwurst, bologna, lieberwurst, bierwurst, to name just a few, there are more delectable versions in addition.
 
Dietz & Watson are my favorite. An odd sounding but stupendous sandwich is a D&W dog with a fish cake smashed on top with mustard and onion. The fish cake should be an honest cod cake, deep fried and crispy.
 
Honestly I think the neon mustard thing is just habituation . I think the secret with real mustards is to not use too much the first few times out . Spread it on thinner than seems necessary and expect lots of flavour .
I will use the dayglo stuff when offered no alternative .

Now let me throw this one at ya . Could we not look at ketchup the same way ? Go back a few decades and ketchup wasn,t the syruppy concoction it is today .You don,t have to go as far as fruit ketchups . I have seen a couple of home-made versions that were a little more sauce and a little less syrup .
 
I'd also go neon if nothing else was available...and Edutsi...I'll always keep some on hand for you.

One of my favorite common is the mass produced "Ball Park" mustard...what I grew up with at the old Muni Stadium in Cleveland.

Agree on the Hebrew Nationals...good dogs!
 
Kevin? Two guys from Chicawgo are on their way to discuss the wisdom of discussing ketchup in a hot-dog thread. You were warned.



from FoodNetwork.com


8 Vienna all-beef hot dogs
2 pounds Idaho potatoes, unpeeled and straight cut (3 inches long by 1/2-inch thick)
8 hot dog buns with poppy seeds
1 cup minced onions
1 cup brunoise fresh tomatoes, seeded
1 cup yellow mustard
1 cup sweet pickle relish
Sport peppers, to taste
Celery salt, to taste

Preheat the fryer. Fill a stock pot 3/4 of the way full with water and bring to a boil. Add the hot dogs, reduce the heat to a simmer and cover. Cook until the hot dogs are plump, about 6 to 8 minutes. Fry the potatoes until golden brown, about 4 to 6 minutes, stirring occasionally for even browning. Remove and drain on paper towels. Season with salt and pepper. Place the hot dogs in the buns. Start topping the hot dogs with 2 tablespoons of each: onions, tomatoes, mustard and relish. Top with sport peppers to taste and sprinkle a little celery salt on top. Place each hot dog in the center of a piece of deli wrap. Place the fries next to the hot dog. Wrap the dog and the fries up tightly and serve.


And, from Wikipedia:

Chicago-style hot dog
From Wikipedia, the free encyclopedia
Jump to: navigation, search

A Chicago-style hot dog meal at the Bunny Hutch in Lincolnwood, IL
Superdawg Chicago, IL
A SuperdawgA Chicago-style hot dog – as served in the U.S. city of Chicago, Illinois – is a steamed all-beef, natural-casing hot dog on a poppy seed bun, topped with mustard, onion, sweet pickle relish in fluorescent green, a dill pickle spear, tomato slices or wedges, sport peppers and a dash of celery salt — but no ketchup.

The style, once known as a "Depression sandwich," is generally acknowledged as having originated at Fluky's, a Maxwell Street stand, in 1929.

Chicago-style hot dogs are usually steamed to a temperature around 170 degrees Fahrenheit before adding the toppings. They can also be grilled, though these are referred to as "chardogs" in Chicagoland.

Chicago-style hot dogs with all the toppings are sometimes called "dragged through the garden" because of the unique condiments. However, most Chicagoans shun ketchup as nontraditional and unnecessary. Some vendors do not even carry ketchup.

The natural casing of the hot dogs give them their distinctive "snap." The most common dog weighs 2 ounces and is made by Vienna Beef.

Some Chicago restaurants choose to associate their publicity solely with the hot dog, even though they serve many other items, such as the Maxwell Street Polish, gyros, Italian beef, pork chop sandwiches and more. The Chicago-style hot dog is so ubiquitous, publicity gimmicks are often needed, such as Superdawg's two giant hot dogs (Maurie and Flaurie, as they call them) on the roof of the building.
 
Kismet said:
Kevin? Two guys from Chicawgo are on their way to discuss the wisdom of discussing ketchup in a hot-dog thread. You were warned.


Well my frst good belly laugh of the day ! O:K: I stand corrected . No more mentioning the evil red sauce in this thread . I do think you might ask yourself what the poor tomato ever did to you ?

I think that for taking their dogs seriously Chicagoans win hands down .
It sounds like a dynamite dog . The sesame seed bun was a nice touch as I am fond of them . When they are toasted just right they have a delicious nutty flavour .

Gentlemen ? There are a few outstanding dogs in a pack of mongrels . Its up to us whether we are a Heinz 57 (sorry Kismet ) or a top dog .

Right now I have to go answer the door . There are two big guys in black suits . They seem to be carrying hammers and large tubs of mustard .
Whats That ? A free hot mustard facial you say ? Followed by a deep tissue manicure ?
Outstanding !
Come on in . I was just making some ketchup sandwhiches ! L:O:L .
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I just watched an entire hour long show on the travel channel where they went all across the U.S. in search of the best hot dog stands. It almost killed me! And I was just getting over the hot dog lust/frenzy when THIS thread comes along:grumpy: ;)

I am headed to the butcher shop to pick up some dogs (er..hotdogs that is) later this a.m.

Kevin you can paypal me anytime to reimburse me for this expense that you have created;) :p :D
 
I just watched an entire hour long show on the travel channel where they went all across the U.S. in search of the best hot dog stands. It almost killed me! And I was just getting over the hot dog lust/frenzy when THIS thread comes along

I am headed to the butcher shop to pick up some dogs (er..hotdogs that is) later this a.m.

Kevin you can paypal me anytime to reimburse me for this expense that you have created .

Rob , I gotta tell ya . Mail me up a box of redskins and I,d pay you twice what they are worth . Wait a minute . They already cost that . While I think redskins are the twinkie of hotdogs and would proabably survive the journey I don,t think they would make it with me . We actually had a smoked meat hot dog up here that was pretty good if you could ignore how bad they were .
Montreal steamies were pretty good at one time . Most are just Lesters steamed with ordinairy mustard and relish along with the evil red sauce .
I think Montrealers have become a little too high toned . The cusine here is world class . Sometimes getting back to the basics is a good thing too .
 
You know Kevin it's funny: when I first moved out to Maui it seemed pretty foreign to where I grew up. but one day I was fishing off a pier and wandered into a little tackle shop. My nose was struck by the most delicious smell--one that I knew instantly, but I didn't believe it was possible. Steamed red hot dogs! These are a Maine staple, and I'd never run into them anywhere else--except a funky little mom and pop tackle shop out in the middle of the Pacific Ocean. It is a small world.

The silly thing is, finding those red dogs there made me feel instantly at home. I'd go back there and get one from time to time when feeling homesick.

There you have it folks: hot dogs as a metaphor for childhood. Or something like that;)

Kevin,

I wonder if Jordan's Red dogs are anything like what you're looking for? Let me look up their website and get back to you....
 
if you want good mustard hoffman spicey is very good-might be because they make great dogs-

liegh and stiegerwalds makes a xxx atomic hot if you like a little more bite than your average mustard-

i rarely use catpoop er catsup or mayo-i am a mustard man-ive tried just about everthing you can buy around here-
 
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