"kilikini" wrote:
> Food Snob wrote:
> >
> > The worst is boiled hot dogs with weenie water gravy.
>
> I actually grimaced as I read that.

Actually real franfurters in natural casings (not extruded skinless
tubesteak) slow simmered for hours in dark beer in your slow cooker
are excellent, 'specially with home made smooth musturd (grainy
competes with the smooth texture of franks) prepared with [fresh] dark
beer and a smidge of horseradish... this is especially nice with
cocktail franks... naturally the greezy spent beer becomes guido hair
gel.

Anyone who has never eaten natural casing frankfurters has never eaten
a frankfurter, those extruded gelatinized liquid smoke flavored tube
steaks sold in plastic packs are not frankfurters... they're already
quite rare and yoose best hurry because it won't be too much longer
and the real deal will no longer exist unless homemade. Same as no
one under age fifty has ever tasted real prepared mustard unless
properly homemade... same as no one under age fifty has ever tasted
real beer. If your mustard and beer was prepared in stainless steel
vats it's fake... if your mustard and beer has ever been in contact
with metal, any metal except pure gold, then it is fake... modern
mustards and beers are no more a quality product than Velveeta is
quality cheese.

Sheldon

On May 7, 10:07 pm, "kilikini" > wrote:
> Food Snob wrote:
> > On May 7, 6:34 pm, "kilikini" > wrote:
> >> Mr Libido Incognito wrote:
> >>> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> >>> pepper, diced dill pickle, diced polish Banana pepper mix, I guess
> >>> you'd call it a kinda relish, that I made up...very nice on smokies
> >>> and dawgs..
>
> >>> What do you use on your dawgs?
>
> >> Personally, I always thought they were vile, even as a small child.
> >> :~) If I'm forced to politely choke one down, I drench it in
> >> ketchup, relish, mustard and kraut....if those components are
> >> available. You have to disguise the taste somehow! LOL.
>
> > The worst is boiled hot dogs withweeniewatergravy.
>
> > --Bryan
>
> I actually grimaced as I read that.

If you saw it, your reaction would likely be more severe. Imagine the
pink water, plus a milk/flour slurry...

There are many lovely things about St. Louis. Hot dog gravy is not
among them.
People here also make fried bologna and process cheese on Wonder-type
bread.
>
> kili

--Bryan

kilikini wrote:
>
>>
> Personally, I always thought they were vile, even as a small child. :~) If
> I'm forced to politely choke one down, I drench it in ketchup, relish,
> mustard and kraut....if those components are available. You have to
> disguise the taste somehow! LOL.
>

I rarely eat them, but last week I had a hot dog at my brother's place that
was made with a really good wiener. I was impressed enough that when I went
to the local butcher the other day I got some they had made in their shop,
and it was infinitely better than the wieners available in the grocery
store. I grilled some for dinner on Saturday and ate them on fresh hot dog
buns from the bakery with mustard, relish chopped onion and tomato. Pretty
good, but I decided that it is more of a lunch meal than supper.

>Lately I've been toying with a kraut, diced pickeled sliced jalapeno
>pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
>call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
>What do you use on your dawgs?
Gulden's spicy mustard and grilled onions in tomato sauce (ala
Sabrette)

Abe wrote:
>> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
>> pepper, diced dill pickle, diced polish Banana pepper mix, I guess
>> you'd call it a kinda relish, that I made up...very nice on smokies
>> and dawgs..
>>
>> What do you use on your dawgs?
> Gulden's spicy mustard and grilled onions in tomato sauce (ala
> Sabrette)

My husband loves Gulden's mustard!

kili

>(Mr*Libido*Incognito) wrote:
>Lately I've been toying with a kraut, diced pickeled sliced
>jalapeno pepper, diced dill pickle, diced polish Banana pepper mix,
>I guess you'd call it a kinda relish, that I
>made up...very nice on smokies and dawgs..
>What do you use on your dawgs?
------------------------------------------------------

In Michigan 3 choices.

1.- dog in steamed bun with mustard, with or without diced onions.
2. dog in steamed bun with michigan's meatless chili sauce,mustard, with
or without onions.
3. dog in steamed bun with michigan's meatless chili sauce, topped with
seasoned loose meat, with or witout onions.

All beef natural casing dogs - koegel- slowed grill.
Can't get better than this.

ms. tonya wrote:


> All beef natural casing dogs - koegel- slowed grill.
> Can't get better than this.

I've never cared for all-beef dogs. However, it's getting tough to find
a pork wiener these days. I mentioned some time back Johnsonville
natural-casing pork wieners, they were pretty decent.




Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

On Mon, 07 May 2007 18:27:35 GMT, Mr Libido Incognito >
wrote:

>Lately I've been toying with a kraut, diced pickeled sliced jalapeno
>pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
>call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
>What do you use on your dawgs?

Yellow mustard.
My homemade kraut - much better than store-bought
My homemade green tomato pickle relish

- Mark

Mr Libido Incognito wrote:
> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
> call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
> What do you use on your dawgs?

Usually only mustard. Very rarely cheese and chili.

--
Interests:

Homebrewing - currently brewing a generic amber ale; Muntons Porter and
Coopers Pale Ale aging in the fridge
Chainmail - currently working on arms for a hauberk using 6mm split
metal rings
Dogs - "Dad" to Smokey, an 8-year old grey toy poodle

What do you use on your dawgs?
~~~~~~~~~~~~~~

First I make sure I have a hot sausage dog (not a regular, bland,
plain hot dog). It has to be grilled (not boiled) and then put on a
bun with globs of Woeber's Jalapeno Mustard. Then I layer on a slice
of cheddar cheese, sauerkraut, tons of chopped raw onions, spicy
chili, and a generous sprinkling of Tabasco sauce. I choose various
combinations of these ingredients at various times.

Since I live in PA, my favorite hot-sausage dogs are found at WaWa
convenience stores where you get your choice of regular dogs, all-beef
dogs, or hot-sausage dogs.

To die for.

N.

Always Question wrote:
> What do you use on your dawgs?
> ~~~~~~~~~~~~~~
>
> First I make sure I have a hot sausage dog (not a regular, bland,
> plain hot dog). It has to be grilled (not boiled) and then put on a
> bun with globs of Woeber's Jalapeno Mustard. Then I layer on a slice
> of cheddar cheese, sauerkraut, tons of chopped raw onions, spicy
> chili, and a generous sprinkling of Tabasco sauce. I choose various
> combinations of these ingredients at various times.
>
> Since I live in PA, my favorite hot-sausage dogs are found at WaWa
> convenience stores where you get your choice of regular dogs, all-beef
> dogs, or hot-sausage dogs.
>
> To die for.
>
> N.
>

I had the hot sausages ones from a WaWa in VA beach. They were pretty good.

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

ravenlynne wrote:

> Always Question wrote:
>
>> What do you use on your dawgs?
>> ~~~~~~~~~~~~~~
>>
>> First I make sure I have a hot sausage dog (not a regular, bland,
>> plain hot dog). It has to be grilled (not boiled) and then put on a
>> bun with globs of Woeber's Jalapeno Mustard. Then I layer on a slice
>> of cheddar cheese, sauerkraut, tons of chopped raw onions, spicy
>> chili, and a generous sprinkling of Tabasco sauce. I choose various
>> combinations of these ingredients at various times.
>>
>> Since I live in PA, my favorite hot-sausage dogs are found at WaWa
>> convenience stores where you get your choice of regular dogs, all-beef
>> dogs, or hot-sausage dogs.
>>
>> To die for.
>>
>> N.
>>
>
> I had the hot sausages ones from a WaWa in VA beach. They were pretty
> good.

Waa! Waa! We don't have a WaWa in Pittsburgh. :-(

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

writes:
>Lately I've been toying with a kraut, diced pickeled sliced jalapeno
>pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
>call it a kinda relish, that I made up...very nice on smokies and dawgs..

Toying With Relish

great band name

In article >,
Mr Libido Incognito > wrote:

> What do you use on your dawgs?

Ketchup and mustard. Occasionally raw onions. Sometimes a pickle plank
tucked along the side.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller - blahblahblog - Orange Honey
Garlic Chicken, 3-29-2007
jamlady.eboard.com
http:/http://www.caringbridge.org/visit/amytaylor/

Saint Melba's Jammin' > spake thus
through message
after Mr
Liido Incognito asked >:
> > What do you use on your dawgs?
> >
> Ketchup and mustard. Occasionally raw onions.
> Sometimes a pickle plank tucked along the side.

What's this?! No sour kraut liberally slathered into the mustard
and "occasional raw onions?" The unadulterated shame of that
omission!

A dawg don't need nothin' more than to be swimmin' in a pool o'
mo-tard and heaped sinfully high with Staud's Sour Kraut.

The Ranger

Mr Libido Incognito > wrote:
>
>> What do you use on your dawgs?
>


Mustard and relish, occasionally onion.

The best hot dog I've ever eaten was in the late 60's at a drugstore
lunch counter where the owner made homemade chili chilidogs. That was
in a not-so-nice neighborhood in Hartford, CT near my office. I've
never been able to duplicate the treat.

gloria p

Puester wrote on Tue, 08 May 2007 16:07:34 GMT:


P> Mr Libido Incognito > wrote:
??>>
??>>> What do you use on your dawgs?
??>>
P> Mustard and relish, occasionally onion.

P> The best hot dog I've ever eaten was in the late 60's at a
P> drugstore lunch counter where the owner made homemade chili
P> chilidogs. That was in a not-so-nice neighborhood in
P> Hartford, CT near my office. I've never been able to
P> duplicate the treat.

The hot dog that I enjoyed most was many years ago travelling to
Europe when the only food available at the JFK terminal for one
of the discount airlines was a Nathan's stand.

James Silverton
Potomac, Maryland

E-mail, with obvious alterations:
not.jim.silverton.at.comcast.not

Puester > wrote in message
...
[snip]
> The best hot dog I've ever eaten was [..]

Too many variables for this one, ma'am... I can remember a hot dog
vendor outside the start-up's doors when I first got out of collij
having one of the _best_ dogs I'd ever had.

On subsequent visits, I found several things lacking (let alone
disturbing), but chalked it up to it being a morning where I'd
missed my roachcoach breakfast, was stuck in a "luncheon meeting"
and was off to one of our larger satellite sites for another
[sucky] meeting. That dog was ambrosia, manna from heaven (and
cheap!) That euphoric experience was never repeated again.

The Ranger

Mr Libido Incognito wrote:
> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
> call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
> What do you use on your dawgs?

Grainy stone ground mustard, grilled onions, saurkraut...

--
"All of those faeries and duels and mad queens and so on, and no one
quoted old Billy Shakespeare. Not even once."
- Billy the Werewolf, The Dresden Files

"Mr Libido Incognito" > wrote in message
...
> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
> call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
> What do you use on your dawgs?

1. Mustard and ketchup--French's or Gulden's spicy brown mustard preferable
to the usual yellow hot dog mustard, and no other brand of ketchup except
for Heinz (best) or Hunt's (acceptable).

Or...

2. No beans chili and cheese (preferably Hormel chili, no beans).

Or...

3. Sauerkraut only (preferably Claussen sauerkraut).

Condiment combinations 1, 2, and 3 are always exclusive (that is, I would
never make a no beans chili, cheese, and sauerkraut hot dog, nor would I add
mustard and ketchup to a chili/cheese hot dog).

If the hot dog happens to be a Vienna Beef hot dog--I actually like them
plain on a bun, without any condiments at all.

Mr Libido Incognito wrote:
> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
> call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
> What do you use on your dawgs?

I like to let thinly sliced lettuce sit in red wine vinegar for a few
minutes then place the lettuce and some fresh sliced tomatoes on the
dog with a sourdough or other quality bun and use small amount of
mustard and onion and important is the fresh ground pepper.

Ketchup is generally shunned but can be allowed for the 30 40 to 50
second microwave and put on a slice bread dawg.

In article >,
Mr Libido Incognito > wrote:

> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
> call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
> What do you use on your dawgs?

Are you kidding? For me, its a bit of Heinz Ketchup and nothing else.
Coincidentally, on my way home last night from San Antonio, I had a one
hour stop over at Chicago's Midway airport. While I was walking to the
gate where the flight home was leaving from, I noticed a Chicago style
hot dog stand. Having never been to Chigago before and having never
tried a Chicago style hot dog before, I went over and I ordered one.
When I was asked what condiments I wanted, I looked up at the menu board
and I noticed a list of condiments, none of which was ketchup, so I
ordered it without any condiments.

The hot dog was served on a poppy seed bun and it was probably the best
hot dog I have ever eaten, even without ketchup!

On Thu, 10 May 2007 00:01:49 -0400, Stan Horwitz >
wrote:

>In article >,
> Mr Libido Incognito > wrote:
>
>> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
>> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
>> call it a kinda relish, that I made up...very nice on smokies and dawgs..
>>
>> What do you use on your dawgs?
>
>Are you kidding? For me, its a bit of Heinz Ketchup and nothing else.
>Coincidentally, on my way home last night from San Antonio, I had a one
>hour stop over at Chicago's Midway airport. While I was walking to the
>gate where the flight home was leaving from, I noticed a Chicago style
>hot dog stand. Having never been to Chigago before and having never
>tried a Chicago style hot dog before, I went over and I ordered one.
>When I was asked what condiments I wanted, I looked up at the menu board
>and I noticed a list of condiments, none of which was ketchup, so I
>ordered it without any condiments.

You'll never see Ketchup on a Chicago dog. The only reason they even
had a list is it was an airport. Unless they serve fries they won't
even have ketchup packets. Midway has changed so much i'm not
familiar with the stand you were at.

>The hot dog was served on a poppy seed bun and it was probably the best
>hot dog I have ever eaten, even without ketchup!

Geezo Stan! I'm 10 minutes from there. We could have had a ketchup
fight. <eg> The hot dog was Vienna and the bun was S.Rosin. Good
stuff. Condiments are all up to the individual.

Lou

In article >,
Lou Decruss > wrote:

> On Thu, 10 May 2007 00:01:49 -0400, Stan Horwitz >
> wrote:
>
> >In article >,
> > Mr Libido Incognito > wrote:
> >
> >> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> >> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
> >> call it a kinda relish, that I made up...very nice on smokies and dawgs..
> >>
> >> What do you use on your dawgs?
> >
> >Are you kidding? For me, its a bit of Heinz Ketchup and nothing else.
> >Coincidentally, on my way home last night from San Antonio, I had a one
> >hour stop over at Chicago's Midway airport. While I was walking to the
> >gate where the flight home was leaving from, I noticed a Chicago style
> >hot dog stand. Having never been to Chigago before and having never
> >tried a Chicago style hot dog before, I went over and I ordered one.
> >When I was asked what condiments I wanted, I looked up at the menu board
> >and I noticed a list of condiments, none of which was ketchup, so I
> >ordered it without any condiments.
>
> You'll never see Ketchup on a Chicago dog. The only reason they even
> had a list is it was an airport. Unless they serve fries they won't
> even have ketchup packets. Midway has changed so much i'm not
> familiar with the stand you were at.
>
> >The hot dog was served on a poppy seed bun and it was probably the best
> >hot dog I have ever eaten, even without ketchup!
>
> Geezo Stan! I'm 10 minutes from there. We could have had a ketchup
> fight. <eg> The hot dog was Vienna and the bun was S.Rosin. Good
> stuff. Condiments are all up to the individual.
>
> Lou

I guess without the standard condiments that Chicagoans put on their hot
dogs, it wasn't the traditional style. I sure did enjoy it though, but
some ketchup would have been a nice touch.

This hot dog stand is in the food court that sits between Midway's
terminals A & B.

: In article >,
: Mr Libido Incognito > wrote:

: > Lately I've been toying with a kraut, diced pickeled sliced jalapeno
: > pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
: > call it a kinda relish, that I made up...very nice on smokies and dawgs..
: >
: > What do you use on your dawgs?

: Are you kidding? For me, its a bit of Heinz Ketchup and nothing else.
: Coincidentally, on my way home last night from San Antonio, I had a one
: hour stop over at Chicago's Midway airport. While I was walking to the
: gate where the flight home was leaving from, I noticed a Chicago style
: hot dog stand. Having never been to Chigago before and having never
: tried a Chicago style hot dog before, I went over and I ordered one.
: When I was asked what condiments I wanted, I looked up at the menu board
: and I noticed a list of condiments, none of which was ketchup, so I
: ordered it without any condiments.

: The hot dog was served on a poppy seed bun and it was probably the best
: hot dog I have ever eaten, even without ketchup!

So you STILL haven't had a Chicago-style dog then. What you had was probably
a Vienna Beef brand hot dog on a poppy seed bun. When you finally grow some
balls and have one with everything, _then_ you've had a Chicago-style dog.

Stan Horwitz wrote:

> In article >,
> Mr Libido Incognito > wrote:
>
>
>>Lately I've been toying with a kraut, diced pickeled sliced jalapeno
>>pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
>>call it a kinda relish, that I made up...very nice on smokies and dawgs..
>>
>>What do you use on your dawgs?
>
>
> Are you kidding? For me, its a bit of Heinz Ketchup and nothing else.
> Coincidentally, on my way home last night from San Antonio, I had a one
> hour stop over at Chicago's Midway airport. While I was walking to the
> gate where the flight home was leaving from, I noticed a Chicago style
> hot dog stand. Having never been to Chigago before and having never
> tried a Chicago style hot dog before, I went over and I ordered one.
> When I was asked what condiments I wanted, I looked up at the menu board
> and I noticed a list of condiments, none of which was ketchup, so I
> ordered it without any condiments.
>
> The hot dog was served on a poppy seed bun and it was probably the best
> hot dog I have ever eaten, even without ketchup!

But, Stan, if you diddn't get any condiments then it
wasn't a "Chicago-style" hotdog. It was just a hotdog.
You have to get the Chicago-style toppings!

Kate

--
Kate Connally
“If I were as old as I feel, I’d be dead already.”
Goldfish: “The wholesome snack that smiles back,
Until you bite their heads off.”
What if the hokey pokey really *is* what it's all about?

In article >,
Stan Horwitz > wrote:

> Having never been to Chigago before and having never
> tried a Chicago style hot dog before, I went over and I ordered one.
> When I was asked what condiments I wanted, I looked up at the menu board
> and I noticed a list of condiments, none of which was ketchup, so I
> ordered it without any condiments.
>
> The hot dog was served on a poppy seed bun and it was probably the best
> hot dog I have ever eaten, even without ketchup!

As others have pointed out, you still haven't had a Chicago dog. I
was introduced to them when I was at a software class a few years
ago and I fell in love with them (Italian Beef sandwiches, too,
especially Portillo's) (I was stuck out in the 'burbs.) There are a
couple of places in The Cities that do a decent Chicago dog, with
"imported" Vienna Beef frankfurters and the atomic-green relish and
all. I try to kid myself that I'm eating relatively healthfully --
what with vegetables (cucumbers and tomatoes and peppers and celery
[salt]) on the dog and an all-beef dog at that, but I'm probably
better off *not* trying to kid myself. :-(

Hmmm ... wonder what I'm having for lunch today??

sd

Mr Libido Incognito wrote:
> Lately I've been toying with a kraut, diced pickeled sliced jalapeno
> pepper, diced dill pickle, diced polish Banana pepper mix, I guess you'd
> call it a kinda relish, that I made up...very nice on smokies and dawgs..
>
> What do you use on your dawgs?

Preferred: Mustard, raw diced onions
Also acceptable: Kraut, sauteed onions
Weird, but reminiscent of my childhood: Butter on one side, mustard
on the other.

NO ketchup. NO chili/cheese/etc.

Serene