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Old 09-05-2013, 03:45 PM   #21
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There is a hot dog restaurant in Western New York called Ted's Hot Dogs. They have the most fabulous sauce for their hot dogs i have ever tasted. They have recently started bottling it and selling it on line and in local supermarkets, but before that happened I managed to come up with a clone of their sauce. It has onions in it, but not enough to bother my digestive system, and I am very sensative to onions.

Ted’s Hot Dog Sauce

Ingredients:

1 ½ teaspoons olive oil
1 small onion, dliced
1 red bell pepper, diced
4 cups water
1 Tbs tomato paste
2 tsp corn syrup
1 tsp cornstarch
½ tsp salt
1 tsp crushed red pepper
1 Tbs chile powder
1 tsp paprika
¼ cup vinegar
1 10oz jar sweet pickle relish
Instructions:

Heat the oil in a large saucepan over medium heat.
Sauté diced onion and bell pepper in the oil for 5 minutes, until onions are soft but not brown.
Add water, tomato paste, corn syrup, cornstarch, salt, and red pepper flakes, and stir.
Bring mixture to a boil, then reduce heat and simmer for 30 minutes. Add vinegar. Continue to simmer for an additional 30 minutes or until the liquid has reduced and the sauce is thick. Add relish and stir to heat through, then turn OFF burner.
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Old 09-05-2013, 03:53 PM   #22
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Quote:
Originally Posted by CatPat View Post
DA likes to split the hot dogs one half the way through it, stuff the cheddar cheese in it lengthwise, wrap it with the partially cooked bacon, (when it is soft) and hold the things together with the toothpicks.
These are called Whistle Pigs, also a native of Western New York. They originated in a little drive-in outside of Niagara Falls called , for obvious reasons, Page's Whistle Pig. Of course, now they use Cheez Whiz, but originally it was cheddar cheese stuffed inside the hot dog.
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Old 09-05-2013, 09:54 PM   #23
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Quote:
Originally Posted by Sir_Loin_of_Beef View Post
These are called Whistle Pigs, also a native of Western New York. They originated in a little drive-in outside of Niagara Falls called , for obvious reasons, Page's Whistle Pig. Of course, now they use Cheez Whiz, but originally it was cheddar cheese stuffed inside the hot dog.
Oh I see! Oh no, Cheese Whiz can not stand to the heat of the broiler, can it? But I like the idea of the Whistlepig and I thank you for the history of it!

You did know I like the history of the foods. Thank you!

Your friend,
~Cat
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Old 09-05-2013, 11:49 PM   #24
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One of the things I do when I am making salsa is I pull off the liquid from the tomatoes (to which I have added seasoning) and then use that juice to sweat out the onions. The onions end up with a chilpolte-salsa flavor. I add those back into the salsa, but you could probably do s/thing like that when sweating onions--add some seasoning, salsa, etc.
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Old 09-06-2013, 04:35 AM   #25
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Onion aspic.
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Old 09-06-2013, 05:55 AM   #26
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Quote:
Originally Posted by CWS4322 View Post
One of the things I do when I am making salsa is I pull off the liquid from the tomatoes (to which I have added seasoning) and then use that juice to sweat out the onions. The onions end up with a chilpolte-salsa flavor. I add those back into the salsa, but you could probably do s/thing like that when sweating onions--add some seasoning, salsa, etc.
That sounds good.
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Old 09-06-2013, 10:24 AM   #27
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Quote:
Originally Posted by no mayonnaise View Post
Onion aspic.
???
Won't that just melt and make everything soggy? And how do you make an onion aspic? Onion soup & gelatin?
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Old 09-06-2013, 12:31 PM   #28
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I don't eat hotdogs, but I would think bacon-onion marmalade would be interesting.

Smokey Bacon and Onion Marmalade | JessKa's Kitchen
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Old 09-07-2013, 09:48 PM   #29
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Nice fat hot dog with mustard and finly chopped sweet onion OR hot dog grilled with a bun grilled as well and coated with Woodies bbq sauce yummy.
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Old 09-08-2013, 01:18 AM   #30
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My family was stationed in Denmark and their polse hot dogs were delicious. They were more red colored than american hotdogs, and oh so good. I've not had Danish polse hots dogs here in the US.
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