hot dog question

[forkeeps]

whoa dont get too excited there panini, im only 18, i cant buy alcohol, and to be honest whether anyone believes me or not, i havent drank it or tried it at all, a few years ago my friends did smuggle a can of beef from their dad, we all tried it but me, only cuz i smelt it and it smelled disugsting, maybe if it was heinekin i wouldve but it wasnt u cant come over for dinner cuz i eat anywhere from 7pm-12am, thats right, im very inconsistent w/ the eating times due to work and stayin up late or sleepin early...word

[shel]

Originally Posted by forkeeps

u cant come over for dinner cuz i eat anywhere from 7pm-12am, thats right, im very inconsistent w/ the eating times due to work and stayin up late or sleepin early...word

What does "word?" I see it used a loit by young people and those who want to be young. Perhaps you can ecplain it the this old fart.

Shel

[forkeeps]

word is something most black pple use, whenever someones talkin to me instead of sayin words like "oh yea" "is that so" i say "word" , you can also end a sentence in "word to god" when youre talkin bout somethin thats hard to believe, like this "yo, i dunno how to make hot dogs, word to god, son"

[panini]

forkeeps,
The emphasis of my post was about the simmer and soak part. The liquid can be any beverage of choice. There is no alcohol involved. I've simmered them in Dr. Pepper, onion water, salsa, etc.
panword

[forkeeps]

o, well then, that story i told you was fake, just wanted attention, that is all i wanted-joke

[Mannlicher]

My wife and I both love hotdogs. We usually buy the Nathan's or Hebrew National brand.
I simmer them in beer, and slap them on a bun with 'kraut, mustard, onions. My wife likes them Chicago style, with hot peppers, celery seed, tomatoes, pickles and mustard.

[mochefs]

You've got me thinking about this little hot dog stand in Mamaroneck, NY called Walters. Best dogs on the planet. He gets the dogs custom made with a combination of veal, pork, and a little chicken from what I can discern. They split them down the middle where they lay flat, grill them on a flat top with a pan laid on top to press them down, and because of the type of meat mixture they get this lovely crispiness on the outside.

God I can't wait till I'm back in NY now.

[nofifi]

and....do you drink what's left in the pan? lol

[m brown]

My friend Dr. Sue made me sweet and sour hot dog soup with saurkraut. It was quite tasty! A recipe from Czeslovakia (sp?) her moms recipe.
Beef Stock, rue, kraut, dogs, sugar, onions. mmmmm.

[Suzanne]

If you start with good hot dogs, you'll end up with good hot dogs. I happen to love them well-done and crispy on the outside, so I cook mine on a griddle or in a dry frying pan. And I start with pretty good ones -- Hebrew National usually, which are all-beef. Even the lower fat version is very tasty and stays juicy. Nathan's is good, too. Frankly (sorry), I can't see spending the extra money for Niman Ranch or other premium brands. I mean, it's just a hot dog. But I have long since given up on brands like Oscar Mayer and Ballpark: they just don't have any flavor. And I never, ever boil them (even though that's how my mother always did) -- I find that leeches out what flavor is there. Although Panini and others have me considering simmering them in a well-flavored liquid.

Going back to the chili question -- not draining the meat just means more fat, unless you can let the chili rest before you use it, so that the fat rises to the top and you scoop it off. I wouldn't worry. I confess that I use canned chili for hot dogs, but I doctor it up with extra spices to try to make it taste like the stuff they use in Detroit to make Coney Islands. Now that's some good junk food.!

[shel]

Originally Posted by Suzanne

[...] I start with pretty good ones -- Hebrew National usually, which are all-beef. Even the lower fat version is very tasty and stays juicy. Nathan's is good, too. Frankly (sorry), I can't see spending the extra money for Niman Ranch or other premium brands. I mean, it's just a hot dog. But I have long since given up on brands like Oscar Mayer and Ballpark:

I've given up on Hebrew National products since they're now part on the ConAgra company (and, IMO, they dogs aren't that tasty, either), and Nathan's used to be quite good but I can no longer get the franks in skins here, so I tend to pass on them. Neiman Ranch are not, IMO, very flavorful, but I'll sometimes get 'em if I want to add franks to a franks and beans dish, simmering the franks in some "kicked up" beans.

Now I mostly get my franks from a small, local hot dog outlet (Top Dog) that sells 'em cooked on the grill using franks in casings and made by local sausage manufacturers. What's great is that they'll sell 'em uncooked at a very good price, along with the buns, and, if you want, the condiments used in their store. You can have the "eating out" experience at home, with quality ingredients, for quite a bit less than if you bought 'em cooked and ready to eat at one of their local shops. However, the shops are great - nice funky atmosphere.

Shel

[samvt]

Originally Posted by panini

I was just going to add what KYheirloomer already did. The franks are fully cooked, so the goal is to heat them to your desired temp.
I find the best method for my customers and myself is to simmer a natural cased weenie dog in my favorite beer. There is a point where they swell and they are oh so very close to becoming,as Mez says, a "split-open montrosity", that they need to be fished out. That snap has to have a nice juicy following.
OMGosh, I must stop

ABSOLUTELY!!!!!!! Talk about "taking the words..."! Nicely done Panini!!!

[forkeeps]

i dunno why but for some reason every canned chili i eat tastes bad, maybe the first time is ok, but after that i cant eat it anyway, ima eat some microwaved hot dogs, hope they taste like ones in the ball park

[Pete]

Since we're talking hot dogs and chili, let me ask what kind of chili do you like for your dogs? Personally, I grew up with a chili sauce that we called "coney" sauce. It was more of a sweet-sour chili, almost like a sloppy joe mix. It's still my favorite "chili" for topping dogs, along with raw onions and a squirt of mustard (yellow, not dijon). What's your favorite?

[Mezzaluna]

Mustard (yellow or gold/brown), sweet relish and when my gut can take it, warm sauerkraut. I love the classic Chicago dog but the sport peppers do me in every time!