|
|
#11 | |
|
Executive Chef
|
Amy, I am a recovering gizmo-aholic. And a not recovering hot dog - aholic.
Love hot dogs, gotta eat them in moderation. But cook them in different ways as I do the buns. Can do a fine job with just a cast iron pan, for both the buns and franks. Or boil or nuke the stuff. Or the toaster oven, or the broiler. Each one has its own special textures. And of course the grill. Many folks on this, and previous threads, have posted favorite ways of cooking the dog. And in my estimation they all have their place. And are great, depending upon the circumstances and one's druthers at the moment. But even I will not fall for this gadget. And I won't even need to call my gizmo-aholic sponsor to get through it. Phooey, save the fifity bucks.
__________________
Before criticizing a person, walk a mile in his shoes - then you are a mile away and you have his shoes! |
|
|
|
|
|
|
#12 | ||
|
Banned
|
Quote:
|
||
|
|
|
|
|
#13 | ||
|
Cook
|
Quote:
By the way...that japanese guy whose the best hot dog eater at Nathans annual hot dog eating contest has TMJ. A mouth disorder. Jaw problems. Also, the mystery was cleared up about how a skinny person can down so many dogs. Last edited by Caslon; 04-18-2008 at 03:21 PM. |
||
|
|
|
|
|
#14 | |
|
Banned
|
He lost this year's contest, didn't he?
|
|
|
|
|
|
|
#15 | |
|
Certified Executive Chef
|
I like my hot dog buns steamed and by dogs fried in butter. Second choice is a Chicago style dog with poppyseed steamed bun and run thru the garden.
I would like to try it the way this place in Hawaii did it on a FN show. They stuck uncut buns onto this hot metal skewer thing to toast the inside, then stick the dog in it. You pour your toppings of choice into it and eat it. I like the idea, but wouldn't want all the toppings just on one end so I would mix it all in and around the dog.
__________________
Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
|
|
|
|
|
|
#16 | ||
|
Senior Cook
|
Quote:
I try to avoid single duty appliances. I have a VERY small kitchen.
__________________
Spryte's Place |
||
|
|
|
|
|
#17 | ||
|
Chef at Large
Site Moderator
|
Quote:
You are referring to Puka Dog. It wasn't too far from my condo, had it a couple of times and the mango may dog was my fave...also really good after a night of adult activities. A friend, and former Chicago restaurateur, Hank, opened this place near downtown Honolulu. Hank's Hot Dogs - Menu Upscale dogs that are amazing!
__________________
-----Silence is golden, Duct tape is silver.----- |
||
|
|
|
|
|
#18 | |
|
Executive Chef
|
I love the 2nd one. if I could throw away $50 - oh, it's tempting. 1st one, I don't think so. Only 2 dogs at a time and doesn't look like it'd hold bun length.
I'll stick with the grill or cast-iron, or deep-fried where they almost blow up. And I like my buns a comfortable room temp. (No comments, please) I also like to slash mine with X marks if cooking in the cast-iron alittle toward the end of cooking. But tube-steak gotta be my favorite fall back food. Them and eggs. |
|
|
|
|
|
|
#19 | ||
|
Certified Executive Chef
|
Quote:
Hanks looks very upscale, but very cool.
__________________
Buddy ![]() "It is an easy thing for one whose foot is on the outside of calamity to give advice and to rebuke the sufferer." ~ AESCHYLUS, Prometheus Bound |
||
|
|
|
|
|
#20 | |
|
Cook
|
I have one of those and I absolutely love it. The hotdogs taste way better than fried or boiled. I usually run the hotdogs through 2 cycles to get them really browned. I do prefer the buns steamed though. It's pretty much the only "gadget" I own.
|
|
|
|
|
![]() |
| Thread Tools | |
| Display Modes | |
|
|