Hot Dogs!

Culture, Media, General Culture, Chains, General Discussions
561

I didn’t want to say it. Thanks for saying it. The NCs I eat have no glitzy slits. What do we call the ties at the end, then? Teety ties?

562

I believe that’s the umbilicus.

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563

I like it!

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This was our ‘Hot Dog Day’ dinner. Kirkland dog (the last two from the freezer) on a WM bun that was nearly as long as the dog. Casper/Kasper’s style with sliced tomato and onion and carrot sticks and a juicy black plum. Yum.

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566

El perrito caliente! Made sonoran dogs a few weeks ago. Lovely variation.

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568

I’m tempted to drive across the border to Imperial in Ferndale, Michigan.

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For anyone interested in lower or low calorie hot dogs, we had the opportunity to compare Hebrew National 97% fat free (45 calories) with Ballpark Lean (80 calories). Hebrew National had far more flavor and much better texture, at least to this household.

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572

I’ve been there! And enjoyed it. This was probably 2008. I did not have a hot dog.

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573

Something about anything Ballpark I can’t do. HN are the best of their class. I still fall for the local natural casing ones.

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574

I don’t eat red meat very often but my daughter bought natural casing hot dogs and split top buns so I decided to try to make a Coney Meat sauce for them. I think it’s more of an East Coast thing … I know they were around when I lived in Michigan. I went to the internet to look at recipes and this one looks good except some of the spice amounts seem awfully tame.

What’s your opinion? I bought the lb of ground chuck, will make it tomorrow.

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575

It usually is a mild chili sauce. Seems meant to go with raw onions, but I need (hot) jardinera on them, too. NEED!

576

Do it!!

577

Actually the term Coney Island as applied to hot dogs originated in Michigan, not NY. Places down here (Houston) offering Detroit or Michigan style dogs offer both a mild and a spicy sauce. The standard wiener is the Koegel made in Flint.

The Origin of the Coney Island Hot Dog Is a Uniquely American Story | Smithsonian (smithsonianmag.com)

Or try the Saltsa Kima (about 3/4 of the way down the article).

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578

For 1 lb of ground meat it calls for 1 chopped onion,
2 T Chili Powder, (that’s ok)
¼ t Allspice
¼ t Ground Mustard
½ t Garlic Powder
(The following I think is way too little)
1/8 t Ground Cumin
1/8 t Cinnamon
1/6 t Pepper
1/8 t Cayenne

  • tomato paste and water
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579

I’ve heard that. My thing is, I’ve been to many Coney Island hot dog places, and they usually have the mild chili sauce, which I like, along with onions and jardiniera. Do the original CI dogs have that, or are these places just jerkin’ my chain?

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580

Sounds 'bout right.