Announcement
Collapse
No announcement yet.
Honest Hot Dogs?
Collapse
X
-
As part of my job we taste tested a lot of hot dogs, Hebrew National was often tied surprisingly with Bar S all beef hot dogs. I know Bar S sells the nasty 88 cent per pounds dogs but their beef is actually a quality product. Nathan's typically fell around 4th or 5th.
-
Only kosher here my man - Sabretts, Hebrew National or Nathan's in a pinch.
I am not sure if I would feed my dog any of the other ones -- muchless the hot dogs on the roller machines at convenience stores that are bright red on the outside and grayish in the middle.
Like Strat sez: you get what you pay for; so I have no issue paying $6 for Sabretts when Oscar Meyer or Ball Parks are 2 for $4.
-
Originally posted by Strat50 View PostThese were made from whole meat, not lips and @ssholes
Not that it is particularly bad for you, but the most surprising I learned was chorizo which so many people like. Aside from the intestine casing the type you find in most stores usually states on the ingredient list that it is primarily salivary glands and lymph nodes. Don't know about you but pink slime sounds better.
-
Seattle has their own hot dog also (topped with cream cheese)? Wow - everybody is getting into the act! LOL
Leave a comment:
-
As anyone who has had a classic New York hot dog then you know that there are few things better than the simple combination of mustard, sauerkraut, and Sabrett's onion sauce. Here's the recipe you need to make your own onion sauce for a bite of the Big Apple.
Just add some Sabrett-style onion sauce and some Zatarian's Creole mustard and that is all you need if you have a quality kosher dog IMHO.
Not trying to thread-jack, but when I was searching for Sabrett's onion sauce I saw this beautiful sight:
Has anyone seen or tried these beauties?!?!?!!?
I am going to speak with my Publix store manager about stocking some of these bad boys!
Leave a comment:
-
For me, it's not what 'fixins are on the hot dog, but the quality and character of the hotdog itself. I remember when I was a boy in Minnesota(this was the mid 60's), we would purchase locally made "weiners" from local butchers. These were made from whole meat, not lips and @ssholes, as my uncle Roy would say. As I got older, many commercial hotdogs came to the forefront. These were skinless(somehow a "selling point"), and blander than what I was used to. They tasted "canned," but were ok. This "ok" is now the norm. It's all about the price. You get what you pay for. Garbage in equals garbage out, I guess. As the artisan food movement grows(in other words REAL FOOD), hopefully we can get back to the basics of what makes for good food.
- Likes 1
Leave a comment:
-
Hi Everyone, here in Australia we make what we like and love it ! Don't get caught up in protocol just enjoy.
- Likes 2
Leave a comment:
-
Alpine frankfurters made by Alpine packing co. Stockton Ca. best dog I have ever had spiced perfectly not greasy at all.
S.F. Giants stadium dogs a little larger not Quite the same taste but close also made by alpine. favorite experience grilled on a bun with mustard, but love with array of fresh ingredients, onions, tomatoes, jalapenos relish bot NEVER NEVER NEVER catsup
Leave a comment:
Announcement
Collapse
No announcement yet.
Leave a comment: