Steve Wertz wrote:

> On 24 Oct 2006 17:46:31 GMT, Default User wrote:
>
> > I've never been a super big fan of beef dogs. In the past I prefered
> > the pork-based ones, particularly Oscar Meyer. Unfortunately, most
> > producers now make their "regular" hotdogs with lots of
> > "mechanically-separated chicken" or other non-pork meats.
>
> The worst beef hot dog is better than the best chicken dog, IMO.

Well, yeah. Ain't that what I said? What I like are pork dogs.

> There a reason why 1 is $.68/package and the other $2.99. The
> texture of the chicken things are nasty.

Bah, Oscar Mayer regulars aren't 68 cents, that's for sure. They used
to be be good dogs in the old days. My research this morning seems to
indicate they're made with turkey and pork, not chicken, but still are
a shadow of their former goodness.

> And if you've ever seen an Advanced Meat Recovery System in
> action, you might have a new perspective on those chicken dogs
> (and Vienna Sausages, ugh!).

I don't care how they're made. Chicken dogs are bad.

> A good all purpose, value-dog is the Ball Park Franks made from
> pork, beef, and chicken (in that order). They're often on sale
> for $.99/lb around these here parts. Or the 2.5lb package for
> $2.99.

I've tried those, not to my taste. Oscar Mayer had some sort of
"original recipe" dogs, but I haven't seen them in the stores recently.





Brian

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