On Sat, 22 Jul 2006 12:39:56 -0500, Andy <q> wrote:

>Damsel in dis Dress > wrote in
:
>
>> Kettle Corn
>
>Not that I'm not appreciative, but I've chipped two teeth with popcorn in
>my lifetime (swallowing the chip o' tooth and spitting out the kernel)
>and swore it off back in the '80s. I've had it in miniscule amounts but,
>well, you get the phobia picture.

I understand. I wouldn't want to eat it anymore, either.

>Thanks. A+ for sharing!

Well, this isn't actually stadium food, but it's damned good on hot
dogs!

Whoa! I had to research this one on Google. I included everything
here, but I'll condense both the recipe and the commentary and re-post
it another time. Just didn't want to let you down, Andy.

* Exported from MasterCook *

Hot Dog Sauce

Recipe By :The Hot Dog Sandwich Shop in Butler, Pa.
Serving Size : 0 Preparation Time :0:00
Categories : Condiments

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 pounds ground beef -- browned and drained
2 handfuls chopped onions
1/8 cup salt
2 1/2 ounces chili powder
1 tablespoon ground cloves
1 tablespoon ground nutmeg
1 1/2 ounces paprika
1 tablespoon granulated sugar
1 small bottle ketchup
6 cups water
2 cups all-purpose flour
1 cup water

Mix all ingredients in a Dutch oven. Mix 2 cups of flour with 1 cup
of water into a paste and stir into sauce, let simmer for an hour.
This recipe was passed to me from an elderly lady who grew up eating
these dogs. If you are so lucky to be in Butler, the waitresses will
ask you if you want the hot dogs to have a pickle in the bun, and of
course you tell her yes. Then she will bellow "2 dogs--pickle
alsoo!!" to the cook at the other end of the room. And yes,that is
nutmeg and cloves in it.

Repeat: this makes a LOT of sauce!! Enough for DOZENS of dogs. Notice
you use 6 cups of water. Then you're making a roux with more water.
Since you only use a spoonful per dog, there's a lot of sauce. I only
make it once a year or so, and it lasts and lasts. Cut down on the
salt if you want. The cloves and nutmeg are unusual, I know, but you
really only taste a hint of them. Since there's only a tbsp. of each
per batch, it's not that much. Don't you think if this was so weird,
no one would eat it? Well, everyone I know who grew up eating these
loves this sauce. Maybe that's it, that you have to acquire the
taste. But my husband, who never ate it till I introduced him to it,
loves it too....

Source:
"Compton in rec.food.cooking, September 7, 1997"

NOTES : COMPTON:
The absolutely best way to eat a hot dog is with hot dog sauce from
The Hot Dog Sandwich Shop in Butler, Pa (for which I have the
recipe--one of those things I'll grab and take with me in case I have
to escape my burning house), served with chopped onions, ---and a dill
pickle spear in the bun.

DAMSEL (September 11, 1997)
Okay, gang . . . the test results are in!

Crash "It reminds me of Hungarian chili. Powerful stuff, but good."

We now have nearly a lifetime supply of a pretty darned good hot dog
sauce. In the year 2005, when we run out, I'm going to make a smaller
batch. This completely filled my Dutch oven. Another change I'd
suggest is mixing the flour with more water to make a "thinner
thickener," and reducing the other water in the recipe accordingly.
This will prevent the unfortunate occurance of little dumplings
(certainly not LUMPS) in the sauce.

This is how I served the dogs. Cooked the hot dogs in a frying pan
with just enough butter to keep them from sticking - cook until
browned. We got unsliced bakery buns (made for brats), sliced them
from the top instead of the side, then buttered and grilled them. We
had our dogs with a little of the sauce and some shredded cheddar
cheese. Yummm! I tried one with, and one without a pickle. I didn't
care for it with pickle.

This sauce should be used in about the same quantity that you'd use
ketchup. It's not the same as a chili dog topping, no, no, no! Hey,
anybody from the Twin Cities want a quart of hot dog sauce?