Hot Dogs

3 of the New Yawkers, with a tall cold Sarsaparilla for me. Along with one of those giant New York style pizzas from the other thread.
 
So the Buddhist walked up to the hot dog stall and said "Make me one with everything"
The vendor handed him the dog, and pocketed the 20 dollar bill he had been given.
A while later the Buddhist asked "what about my change?"
"Change comes only from within" said the hot dog vendor as he wheeled his cart away.
 
Neither...because I like ketchup on my hotdogs.

The Chicago and New York styles don't use ketchup.

To me, a good dog is grilled, not boiled or steamed. I also want it served with ketchup, mustard, sweet pickle relish, and chopped onions.
 
I'll take the onions and maybe the ketchup. You can have all the rest including the disgusting "sausage" that has the texture of decaying packaging foam. Put in a real sausage, like an English Cumberland which is made from actual, recognisable meat and we have a deal. Oh, and the bun. Get real buns that aren't 50% corn syrup. Sourdough would be good.

Apart from that, they're great.
 
^^^ This...

...but I'd still put mustard and pickle relish on it...along with the ketchup and onions!

Which makes me think...I do prefer bratwurst to hot dogs.

Now, I'm hungry.
 
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Mustard , pickles, onions, and all makes me wanna puke!:blink: And no chicken or turkey meat either, ALL beef thank you very much . I don't eat birds.:facepalm:
 
Okay...

This thread got to me. I had to pick up a bunch of bratwurst at the store and throw them on the grill.

I just finished my fourth.

I feel better now.
 
My favorite sausage is probably home made... I make pork sausages every now and then, and sometimes venison. I normally use pigs' intestine for the casing, so they are thicker than your normal hotdogs. More like the cumberland sausage Don refers to. Most of the time I eat them with mashed potatoes, onion gravy and either sauerkraut or peas. But they work well in good buns too, then I love them with some fried onions. A good mustard is a must. Preferably they should be slowly grilled over a low heat
 
Gahr said:
My favorite sausage is probably home made... I make pork sausages every now and then, and sometimes venison. I normally use pigs' intestine for the casing, so they are thicker than your normal hotdogs. More like the cumberland sausage Don refers to. Most of the time I eat them with mashed potatoes, onion gravy and either sauerkraut or peas. But they work well in good buns too, then I love them with some fried onions. A good mustard is a must. Preferably they should be slowly grilled over a low heat
Click to expand...

I'm coming to your house for dinner.

What time should I be there...and which guitar should I bring?
 
wot! nobody mentions the noble Chili dawg? Personally, I prefer
these with a ball game in front of them.
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I suppose these are "New Yawk" style, because around here they are referred to as "Coneys"
which is slang for Coney Island hot dawgs. I generally don't care for the glop they put on commercial
"Coneys" but prefer my hot dog with a scoop of real chili that I've seen to myself, complete with real beans,
real ground beef or venison, real onions, peppers and tomatoes. Oh yes, and I agree heartily about the necessity for good buns... Good bread in the buns makes the whole
thing much more like real food.

In Michigan where I live, there are strict rules about the making of "hot dogs" ...such that Michigan's version
are actually quite good, and quite desirable. Some of the more detestable inclusions are not permitted in Michigan
by state law. So we don't have to fight down unpleasant thoughts about what we might be eating, but
can concentrate on the batter's body language when he's got a full count.
"Here's the pitch... *whack ...and a line drive to center field: Base Hit! Second base runner scores!
It's a three/two ball game with two outs in the bottom of the fifth, with runners at first and third
and Willie Horton's on deck for the Tigers..."

But sausages have always been a way for the butcher (or der Fleischmann) to use up odd bits
of what ever creature he's cutting up. It's a way to not waste anything edible, and to conceal all these oddments
inside a neat casing, so even the kids will eat it. I remember as an adolescent when it was hot dogs for lunch in
the school cafeteria, I overheard one of the bullies saying what was in the hot dogs the girls were eating...
They told him (in unison) to f*ck right off. I was troubled to think if he was right, and cynical enough to imagine that he was,
but my young mind could not cope with it, so I backed away from the concept and told myself, "no way."

But I didn't eat hot dogs for a long time after that. Now that I'm older and wiser, I prefer Italian sweet sausage, or
Polish Kielbasa, or German Bratwurst, or Mexican Chorizo... and I don't obsess too much about what might be included.
But Michigan Hot Dogs made by Kowalski or Koegels are not bad at all, if more bland and less interesting.
They need some good chili on them, and a ball game in front of them. Then I'll eat two, with a Stroh's beer.
 
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Chicago vs New York....I'd say it's a tie.
Anyway it's served for me...grilled, boiled in beer and sauerkraut, steamed, heck even microwaved. Any topping too. Chilli, baked beans, relish, mustard, pickles, whatever.

But, I would prefer a grilled Hummels brand natural casing hotdog, with just mustard.

Or......A Yankee Stadium sausage and onions.....X3
 
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