Andy M.
Certified Pretend Chef
Im with you on this.
Hot dog brands you buy
- Thread starter Caslon
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If you have answers, please help by responding to the unanswered posts.
If you have answers, please help by responding to the unanswered posts.
Im with you on this.
Cheryl J
Chef Extraordinaire
It's not sposed to catch on fire... you're sposed to roast it gently so that it's all soft and gooey through to the center.
There was a distinct hazard about being too impatient to take a bite while the marshmallow was still hot enough to blister your mouth.
Yep! Our camping s'mores was to have the graham crackers and slice of chocolate ready, then slide those soft and melted gooey marshmallows in between, let them melt, and enjoy.
OP
OP
Caslon
Executive Chef
Advice for around the camp fire. Take that under advisement.
Rocklobster
Master Chef
Back in grade school I saw a kid take a flaming marshmallow directly to the eye socket around a camp fire. Nobody ever found out who flung it off of the end of their stick...I still can see the image of him running with his eye on fire....
Sorry...http://www.discusscooking.com/forum...-catching-dessert-100635.html:lol::rofl::lol: I think I'm just tired...
Rocklobster
Master Chef
Glad you joked first..I usually laugh when I tell the story..poor little bugger..
Damn, now you have me losing it all over again. I will not be sleeping tonight for the giggling.
I hate toasting marshmallows over a fire. Just when you have it two seconds away from being PERFECT, it goes up in flames.
S'mores are like Twinkies to me. Tried one, and that was enough. Just not my thing.
I do like campfire cooked hot dogs.
In my lifelong experience with campfires, I did make "filet of sole" more than a few times. That's when You get your feet too close to the campfire, for a little too long.
CD
S'mores are like Twinkies to me. Tried one, and that was enough. Just not my thing.
I do like campfire cooked hot dogs.
In my lifelong experience with campfires, I did make "filet of sole" more than a few times. That's when You get your feet too close to the campfire, for a little too long.
CD
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CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
Usually buy Nathans or HN, but Penn Dutch has several house made dogs of which I prefer the "Red Hots". To be honest though, I prefer grilled hot Italian sausages with grilled onions, bell peppers, provolone and mustard.
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Steve Kroll
Wine Guy
I no longer eat buns, but I still like a hot dog from time to time. The local grocer here also owns a meat packing company, so they sell their own hot dogs. I like them. They're thick with a natural casing. More like a quality sausage than a wimpy little Oscar Meyer dog.
If I'm not at home, I usually buy Old Wisconsin brand when I can find them. Otherwise Nathan's hot dogs are pretty passable, too.
If I'm not at home, I usually buy Old Wisconsin brand when I can find them. Otherwise Nathan's hot dogs are pretty passable, too.
CraigC
Master Chef
- Joined
- Jan 27, 2011
- Messages
- 6,486
I make a dish that uses stewed tomatoes, onions, garlic and hot sauce. You split (without cutting them in half) the hotdogs length wise, brown on both sides in a little oil and set aside. You then cook the onions and garlic in the same pan until softened, add the tomatoes, hot sauce, hotdogs and simmer for about 10 minutes. I think it is pretty good.
Andy M.
Certified Pretend Chef
Celebrity name on the package. Must be expensive.
We tried a new to us brand tonight. Some sort of Angus beef hot dogs. It's a local, artisanal brand - Ça va barder! They were very tasty.
Not really. It is more expensive than the cheap dogs, but the same price as the better brands, like Nathan's or Hebrew National.
CD
Cooking Goddess
Chef Extraordinaire
Locally, we prefer Deutschmacher hot dogs, one of the many brands under the Kayem beach umbrella. Natural casing, please. However, our favorite dogs are not a brand name. When we're back home, we always make sure that one of the meals I fix involves the hand-made smoked hot dogs from our favorite Amish country butcher, Winesburg Meats. I remember going down there with my Dad and Mom once a year. Dad found out about it from another bread delivery driver, one who worked for Nickles Bakery. The butcher was only 12 miles from the bakery - not far when you consider the bakery was already 55 miles from our home!
Markf
Cook
I make my own hotdogs. I use sheep casing. Triple grind them. If I do not make my own, there is a local brand here in the SF Bay Area called Evergood. Really good hot dogs and their hot link sausages are really good.
Mark
Mark
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