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Old 07-24-2013, 05:28 PM   #521
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Originally Posted by Addie View Post
Hey folks, now you all can have a taste of New England right in your own kitchen. Great for making those lobster rolls as well has holding your favorite hot dog.

Shop USA Pan Nonstick New England Hot Dog Bun Pan at CHEFS.

That is genius!

Good find Ads
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Old 07-24-2013, 05:36 PM   #522
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Delicious or what...be there soon...well okay, in 24 hours, have that kettle on for me too thanks

Although after such a long flight, maybe a bottle of wine he he
Yep! Forget the tea - get the glasses out for the wine! (I am rather partial to Australian wine as it happens - so could you bring some with you?)
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Old 07-24-2013, 06:03 PM   #523
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Originally Posted by Kylie1969 View Post
That is genius!

Good find Ads
Kylie, our hot dog rolls are quite different from the rest of the country. There are restaurants way over on the west coast and a lot in between that have bakeries here send them daily shipments of our rolls so they can make an authentic lobster roll. If you look at the picture, the only crust is on the top. The sides are bare. You butter them and then toast them on the grill. The toasting adds another layer of flavor. The slit is also at the top. Others across the country the slit is on the side. That make it more difficult to keep the fixings inside the bun. And they have way more crust to them. Not very friendly to toasting.
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Old 07-24-2013, 11:26 PM   #524
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Yep! Forget the tea - get the glasses out for the wine! (I am rather partial to Australian wine as it happens - so could you bring some with you?)
I certainly will, have a few lovely reds in at the moment
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Old 07-25-2013, 03:00 AM   #525
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Kylie, our hot dog rolls are quite different from the rest of the country....
Addie my dear, those aren't unique to New England. I used to buy Nickles Split-Top hot dog buns back in OH. Nickles started in Navarre OH in 1909. On my Dad's (the Bread Truck Driver) day off he, Mom, and I would take a ride to Amish Country to go to the Nickles bakery in Navarre to visit their "stale store"...but Dad always managed to wrangle the fresh ones. Now when we visit our kids back home we can drive to Navarre from our daughter's place to Nickles in under half an hour, then on to the Amish butcher for smoked pork chops, and on to the cheese shop for Baby Swiss... Oh, I'm getting the munchies!
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Old 07-25-2013, 04:54 AM   #526
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Kylie, our hot dog rolls are quite different from the rest of the country. There are restaurants way over on the west coast and a lot in between that have bakeries here send them daily shipments of our rolls so they can make an authentic lobster roll. If you look at the picture, the only crust is on the top. The sides are bare. You butter them and then toast them on the grill. The toasting adds another layer of flavor. The slit is also at the top. Others across the country the slit is on the side. That make it more difficult to keep the fixings inside the bun. And they have way more crust to them. Not very friendly to toasting.
I like the sound of them Ads
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Old 07-25-2013, 05:55 AM   #527
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Addie my dear, those aren't unique to New England. I used to buy Nickles Split-Top hot dog buns back in OH. Nickles started in Navarre OH in 1909. On my Dad's (the Bread Truck Driver) day off he, Mom, and I would take a ride to Amish Country to go to the Nickles bakery in Navarre to visit their "stale store"...but Dad always managed to wrangle the fresh ones. Now when we visit our kids back home we can drive to Navarre from our daughter's place to Nickles in under half an hour, then on to the Amish butcher for smoked pork chops, and on to the cheese shop for Baby Swiss... Oh, I'm getting the munchies!
They should be called the eastern hot dog bun. They aren't readily found west of the Mississippi. Sooner or later they will discover what they are missing and change over. When avid die hard baseball fans would follow their team from the west coast to Fenway, the buns were warm but not toasted. But little by little the word is spreading. And so will the Eastern Bun.

I can't imagine having a lobster roll in anything else. We have a place right near where I live called The Belle Isle Seafood Restaurant. Their roll cost $25.00 and worth every cent. It has been found to be the biggest roll that is served in the U.S. Some places only use the claw, some just the tail. The BI uses both and you get big chunks. The original recipe. Lobster, mayo and diced celery. Mostly Lobster.
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Old 07-25-2013, 08:51 AM   #528
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Trust me civilization has come west across the Mississippi, we haven't had an Indian attack for at least the last two years and the stagecoach lines are now bringing fresh bread, even "proper" hot dog buns, to us poor hicks. We even have some of that new-fangled stuff called 'lectricity.
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Old 07-25-2013, 08:57 AM   #529
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We can get split top buns here too, directly west of the Mississippi (actually, almost IN the Mississippi). They bring 'em in on the pole raft.
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Old 07-25-2013, 09:59 AM   #530
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Trust me civilization has come west across the Mississippi, we haven't had an Indian attack for at least the last two years and the stagecoach lines are now bringing fresh bread, even "proper" hot dog buns, to us poor hicks. We even have some of that new-fangled stuff called 'lectricity.
We don't even have to climb the pole any more to make a phone call!
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