I just noticed on the Miller’s site that their (instant) chili dog recipe recommends Kinder’s Chili Seasoning.
Never heard of it… but the local Safeway has it. Anybody here tried it?
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I spent the last year trying local hot dogs and fancy hot dogs, from our grocery stores. One included a wagyu dog.
I like our local hot dog producer, Metzger Meats, but I like some national Canadian brands.
I had one package of relativity expensive.,locally made, allegedly better quality hot dogs turn a weird colour in the fridge less than 5 days after opening the pack, so that made me realize that sometimes more preservatives can be a good thing.
In the States, I go out for hot dogs, I don’t cook them. Apart from Nathan’s (from a cart), Sabrett (from a cart), Hebrew National (from a cart), Caspers (from a shop), and whatever brand Zeff’s uses, I have no experience with American hot dog brands.
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That’s right near me, and although I haven’t seen this exhibit, the museum is definitely worth a visit if you’re in the neighborhood.
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Curry powder, onions, mayo, mustard, bacon, dill, cheese, spring onions, gherkins!
Though I am not really a fan of hot dogs, this Brazilian style hot dog I got at an area music festival several years back is my kind of thing. So many toppings. I am all about the bling.
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Thanks for the link!
I’ve been eating more hot dogs in my late 40s. I probably only had a dozen hot dogs from 25-45. Now I average one a month.
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Much as I like Tom Kerridge (we plan to visit his 2* place later in the year), this isnt a hotdog in the sense I’d usually understand it. Doesnt a hotdog have to be a frankfurter or similar? Otherwise, it’s just a sausage sandwich isn’t it?
But, if not, does today’s lunch of a sandwich using sausage leftover from yesterday’s breakfast count? Sliced lengthways onto the bread with a hefty dollop of homemade courgette pickle for a bit of tang.
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A hot dog in North America should be a frankfurter or wiener in terms of shape and diameter, but some hot dogs are thicker than others.
Choripan / South American sausage on a bun sometimes uses hot dogs/wieners/Frankfurters, even though the word comes from chorizo.
Sure, I will say what you describe counts.
I like less barriers.
I often do split my hot dogs in half if I fry them in a pan.
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I haven’t tried Kinder’s chili seasoning, but I’ve purchased 4 of their bbq sauces and 2 of their rubs. My opinions on those run from pleased to very pleased. I’d expect their chili seasoning to be a good product.
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I checked the websites of my local supermarkets for Miller’s. No luck.
Kroger’s Private Selection beef hot dogs are what I usually buy. There’s also a Private Selection brisket hot dog which I haven’t had in a while but is also good.
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That list is missing this one from Taiwan.
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I make flower hot dog buns for every occasion that calls for appetizers. Everyone loves them
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I had a lovely version from a LaLa bakehouse in Toronto.
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Tunnbrödsrulle
I love this (at least as I’ve approximated at home). Someday, I hope to eat one in Sweden!
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Neat! Thanks for the link!
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Hooray for the Tunnbrödsrulle! That’s a great article; I’ll have to check out the rest of the site. It’s been almost a decade since I got into these - ticked off that so many people were poo-pooing the idea without trying it. I thought it was supposed to come out like a taco for some reason; took me some time to pick up on the wrap idea. I wound up using a very large thin pita from a Lebanese bakery.
And I had to have some of the shrimp salad (which my distant cousin in Stockholm says is controversial, like ketchup in the US).
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I can’t tolerate smoked flavored foods. About 12 years out from chemotherapy and the aversion has not disappeared. My husband found a local grocery store Stop and Shop brand called “Nature’s Promise” and so I’m grateful to be able to enjoy hotdogs again, although we don’t eat them often. Yellow mustard, chopped onions, sweet relish or sauerkraut are my go to toppings. Never any ketchup!
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I don’t like smokey flavour in my hot dogs or other meats. I never have. No medical reason.
The only things I like smoked are fish and oysters.
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