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Old 05-17-2013, 07:49 AM   #21
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mmmm, i love ipswich clams. shell 'em, peel the skin, dip in hot clam broth then clarified butter, and then you can apologize to granny.

ok, maybe after a dozen. you wouldn't want to talk with your mouth full.


you would love a cookbook that i picked up in kennebunkport, the new england clam shack cookbook. it not only has recipes, but names and addresses of "shacks" up and down the new england coast.

The New England Clam Shack Cookbook, 2nd Edition: Brooke Dojny: 9781603420266: Amazon.com: Books


i'll have to look to see if they have a bun/roll recipe, to get back on topic.
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Old 05-17-2013, 07:59 AM   #22
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mmmm, i love ipswich clams. shell 'em, peel the skin, dip in hot clam broth then clarified butter, and then you can apologize to granny.

ok, maybe after a dozen. you wouldn't want to talk with your mouth full.


you would love a cookbook that i picked up in kennebunkport, the new england clam shack cookbook. it not only has recipes, but names and addresses of "shacks" up and down the new england coast.

The New England Clam Shack Cookbook, 2nd Edition: Brooke Dojny: 9781603420266: Amazon.com: Books


i'll have to look to see if they have a bun/roll recipe, to get back on topic.
I can't imagine eating any seafood salad in any bun other than the New England type hot dog bun. It is one of the few breads I eat the whole of. And when it is buttered and toasted on a grill, it gets even better. I could eat a toasted New England type hot dog bun all alone empty.
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Old 05-17-2013, 09:26 AM   #23
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that description seems kinda odd to me.

almost all of the store bought hot dog buns that i buy are baked in close proximity so that the sides are a bit white and still slightly comnnected as such, not with the (somewhat negligible) crust.

the only difference, imo, is how they're split.

am i missing something?
BT. Just google hot dog buns and click on images. The description may be odd but there is a definite difference.
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Old 05-17-2013, 10:51 AM   #24
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yeah, i see.

new england style are a little more square-ish, and of course, split on the top.

i found that you can buy a baking pan just to make that special shape for the new england style buns.

so, in effect, andy, are you telling me that you and addie have square buns?

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Old 05-17-2013, 10:58 AM   #25
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Chief, that is a great idea. I get stuck on somethings sometimes. I think I will make some corn dogs without the corn of course.
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Old 05-17-2013, 11:02 AM   #26
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yeah, i see.

new england style are a little more square-ish, and of course, split on the top.

i found that you can buy a baking pan just to make that special shape for the new england style buns.

so, in effect, andy, are you telling me that you and addie have square buns?

Where did you find that, my first post?
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Old 05-17-2013, 11:17 AM   #27
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umm, yeah, that was it...


lol, i must have missed that one.
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Old 05-17-2013, 12:31 PM   #28
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Chief, that is a great idea. I get stuck on somethings sometimes. I think I will make some corn dogs without the corn of course.
Glad i could help. Let us know how it works.

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Old 05-17-2013, 01:11 PM   #29
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...so, in effect, andy, are you telling me that you and addie have square buns?

Speaking for myself, no. My buns are white. The other kind is all crusty.
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Old 05-17-2013, 01:37 PM   #30
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Ummm. Why do I have a feeling this discussion has turned into one more about anatomy than umm yeasty buns made of flour?
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