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Default Hot dogs and baked beans

It's what's for dinner.
Hot dogs with wieners from Ready Meats on the other side of town; baked
beans (or not baked) from Bush's. I have some chunky mango relish
(blech!) from Harry & David that I'll use up either on the dogs or in
the beans.
--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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Default Hot dogs and baked beans

On 2011-02-11, Melba's Jammin' > wrote:
> It's what's for dinner.
> Hot dogs with wieners from Ready Meats on the other side of town; baked
> beans (or not baked) from Bush's. I have some chunky mango relish
> (blech!) from Harry & David that I'll use up either on the dogs or in
> the beans.



http://tinyurl.com/4o2zplq

nb
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Default Hot dogs and baked beans

On Feb 11, 3:37*pm, Melba's Jammin' >
wrote:
> It's what's for dinner.
> Hot dogs with wieners from Ready Meats on the other side of town; baked
> beans (or not baked) from Bush's. * I have some chunky mango relish
> (blech!) from Harry & David that I'll use up either on the dogs or in
> the beans. *
> --
> Barb, Mother Superior, HOSSSPoJ
> Holy Order of the Sacred Sisters of St. Pectina of Jella
> "Always in a jam, never in a stew; sometimes in a pickle."
> Pepparkakor particulars posted 11-29-2010;http://web.me.com/barbschaller


Hamburgers tonight. On the grill. Maybe tater salad and ships and quac
dip.
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Default Hot dogs and baked beans

On 2/11/2011 5:37 PM, Melba's Jammin' wrote:
> It's what's for dinner.
> Hot dogs with wieners from Ready Meats on the other side of town; baked
> beans (or not baked) from Bush's. I have some chunky mango relish
> (blech!) from Harry& David that I'll use up either on the dogs or in
> the beans.


Large lima beans cooked with venison/pork sausage, onions, garlic, and a
smidgeon of chipotle powder. Served over fresh Arkansas cornbread, one
of our favorite meals when the weather is cold. I'm fighting another
!@#$% sinus infection so I need the comfort food.

Had Hebrew National hot dogs in whole wheat buns with homemade chili and
homemade pickle relish on top last night. Another comfort food for us
fifties greasers.
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Default Hot dogs and baked beans

On Feb 11, 4:23*pm, George Shirley > wrote:
> On 2/11/2011 5:37 PM, Melba's Jammin' wrote:
>
> > It's what's for dinner.
> > Hot dogs with wieners from Ready Meats on the other side of town; baked
> > beans (or not baked) from Bush's. * I have some chunky mango relish
> > (blech!) from Harry& *David that I'll use up either on the dogs or in
> > the beans.

>
> Large lima beans cooked with venison/pork sausage, onions, garlic, and a
> smidgeon of chipotle powder. Served over fresh Arkansas cornbread, one
> of our favorite meals when the weather is cold. I'm fighting another
> !@#$% sinus infection so I need the comfort food.
>
> Had Hebrew National hot dogs in whole wheat buns with homemade chili and
> homemade pickle relish on top last night. Another comfort food for us
> fifties greasers.


Hey...that sounds good!


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Default Hot dogs and baked beans

On Fri, 11 Feb 2011 18:23:48 -0600, George Shirley
> wrote:

> Served over fresh Arkansas cornbread,


What makes Arkansas cornbread different from the rest?

--

Today's mighty oak is just yesterday's nut that held its ground.
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Default Hot dogs and baked beans


"Melba's Jammin'" > wrote in message
...
> It's what's for dinner.
> Hot dogs with wieners from Ready Meats on the other side of town; baked
> beans (or not baked) from Bush's. I have some chunky mango relish
> (blech!) from Harry & David that I'll use up either on the dogs or in
> the beans.
> --
> Barb, Mother Superior, HOSSSPoJ



YUM!

I have not had that for a long time.

GREAT COMFORT FOOD!

Dimitri

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Default Hot dogs and baked beans

In article >,
notbob > wrote:

> On 2011-02-11, Melba's Jammin' > wrote:
> > It's what's for dinner.
> > Hot dogs with wieners from Ready Meats on the other side of town; baked
> > beans (or not baked) from Bush's. I have some chunky mango relish
> > (blech!) from Harry & David that I'll use up either on the dogs or in
> > the beans.

>
>
> http://tinyurl.com/4o2zplq
>
> nb


:-) The mango glop was pretty good in the beans; it has a kick to it
that was nice with the beans.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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Default Hot dogs and baked beans

On Sat, 12 Feb 2011 04:41:58 GMT, "Randy Johnson" >
wrote:

>
> On 11-Feb-2011, sf > wrote:
>
> > On Fri, 11 Feb 2011 18:23:48 -0600, George Shirley
> > > wrote:
> >
> > > Served over fresh Arkansas cornbread,

> >
> > What makes Arkansas cornbread different from the rest?

>
> It's in-bread. ;-)


Laughing - Good one!

--

Today's mighty oak is just yesterday's nut that held its ground.
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Default Hot dogs and baked beans

On Fri, 11 Feb 2011 21:02:30 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> > On Fri, 11 Feb 2011 18:23:48 -0600, George Shirley
> > > wrote:
> >
> > > Served over fresh Arkansas cornbread,

> >
> > What makes Arkansas cornbread different from the rest?

>
> I'm betting it's the lack of flour, and sugar. <g>
> I have a couple of recipes on file:
>
> Arkansas Cornbread
>
> 2 cups yellow cornmeal
> 1 teaspoon baking soda
> 1 teaspoon salt
> 2 cups buttermilk
> 2 eggs well beaten.
>
> Stir the dry ingredients together eliminating any lumps in the soda.
> Beat the two eggs well and add the buttermilk and eggs to the dry
> ingredients.
>
> Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
> tablespoon of oil, put in the oven as it's heating. When oven is ready
> pour the cornbread mix into the skillet and then bake for 20 minutes or
> until a toothpick inserted into the middle of the pone comes out dry.


Thanks Om, I haven't ever used buttermilk with cornbread - so I'm
saving that recipe. Did you see the lemon pudding cake I posed a
couple of days ago? It uses buttermilk too (although you can find
recipes that don't). I have designs for the rest of the pint, but
maybe I'll reconsider and make cornbread.

--

Today's mighty oak is just yesterday's nut that held its ground.


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Default Hot dogs and baked beans

Steve wrote:

>> It's what's for dinner.
>> Hot dogs with wieners

>
> I thinking something but I can't post it.
>
> Other than "Two types of tube steak"?


The prevailing definition of "hot dog" is a frankfurter in a bun. So "hot
dogs with wieners" is the same thing as saying, "hot dogs". It's like
saying, ""rumaki with chicken livers".

Bob


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Default Southern style cornbread [was; Hot dogs and baked beans]

Omelet > wrote:

>In article >,
> sf > wrote:
>
>> On Fri, 11 Feb 2011 18:23:48 -0600, George Shirley
>> > wrote:
>>
>> > Served over fresh Arkansas cornbread,

>>
>> What makes Arkansas cornbread different from the rest?

>
>I'm betting it's the lack of flour, and sugar. <g>
>I have a couple of recipes on file:
>
>Arkansas Cornbread
>
>2 cups yellow cornmeal
>1 teaspoon baking soda
>1 teaspoon salt
>2 cups buttermilk
>2 eggs well beaten.
>
>Stir the dry ingredients together eliminating any lumps in the soda.
>Beat the two eggs well and add the buttermilk and eggs to the dry
>ingredients.
>
>Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
>tablespoon of oil, put in the oven as it's heating. When oven is ready
>pour the cornbread mix into the skillet and then bake for 20 minutes or
>until a toothpick inserted into the middle of the pone comes out dry.


I did something very similar to this a couple weeks ago. The only
change was it was cooked at 450.

I liked the flavor, and the texture was different, but pretty good out
of the oven. But it didn't 'pop' like I thought it should. It
didn't raise hardly at all.

I used powdered buttermilk & my soda is a 1/2 full box that has worked
in everything else.

By the time it cooled it was too dense to eat. I know I've seen a
bunch of folk talk about crumbling it up in milk-- and I could see it
used for that.

Did it come out right, and I'm just not a southern cornbread guy-- or
should I try again and do something different?

Thanks
Jim
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Jim wrote:

>>Arkansas Cornbread
>>
>>2 cups yellow cornmeal
>>1 teaspoon baking soda
>>1 teaspoon salt
>>2 cups buttermilk
>>2 eggs well beaten.
>>
>>Stir the dry ingredients together eliminating any lumps in the soda.
>>Beat the two eggs well and add the buttermilk and eggs to the dry
>>ingredients.
>>
>>Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
>>tablespoon of oil, put in the oven as it's heating. When oven is ready
>>pour the cornbread mix into the skillet and then bake for 20 minutes or
>>until a toothpick inserted into the middle of the pone comes out dry.

>
> I did something very similar to this a couple weeks ago. The only
> change was it was cooked at 450.
>
> I liked the flavor, and the texture was different, but pretty good out
> of the oven. But it didn't 'pop' like I thought it should. It
> didn't raise hardly at all.
>
> I used powdered buttermilk & my soda is a 1/2 full box that has worked
> in everything else.


I'm guessing the culprit was the powdered buttermilk. Cultured buttermilk
has a natural acidity which might not be present in the powdered stuff.
You'd need that acidity to get the chemical reaction to make the cornbread
rise. If you just mix the powdered buttermilk with water, does it taste
sour?

A couple of other ways to go astray:

1. You shouldn't mix the batter too well. The more thoroughly you mix, the
less the dough will rise because the bubbles from the leavening reaction are
popped.

2. You'd need to cook the batter as soon as it was mixed, or you'd lose that
leavening action because all the bubbles would rise to the surface of the
batter and escape.

Bob



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On 2/11/2011 9:02 PM, Omelet wrote:
> In >,
> > wrote:
>
>> On Fri, 11 Feb 2011 18:23:48 -0600, George Shirley
>> > wrote:
>>
>>> Served over fresh Arkansas cornbread,

>>
>> What makes Arkansas cornbread different from the rest?

>
> I'm betting it's the lack of flour, and sugar.<g>
> I have a couple of recipes on file:
>
> Arkansas Cornbread
>
> 2 cups yellow cornmeal
> 1 teaspoon baking soda
> 1 teaspoon salt
> 2 cups buttermilk
> 2 eggs well beaten.
>
> Stir the dry ingredients together eliminating any lumps in the soda.
> Beat the two eggs well and add the buttermilk and eggs to the dry
> ingredients.
>
> Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
> tablespoon of oil, put in the oven as it's heating. When oven is ready
> pour the cornbread mix into the skillet and then bake for 20 minutes or
> until a toothpick inserted into the middle of the pone comes out dry.


That's the recipe I've been using all my life and the one my Mom and
Grandmom used too. That's real cornbread, that stuff with flour and
sugar is cake in my family. I heat the oven to 450F though, it's ready
in about 20 minutes and is done all the way through and the bottom and
sides are a dark brown crust. I love the stuff with "sweet" milk poured
over it with freshly ground black pepper and some chopped onion. "Sweet"
milk is just milk instead of buttermilk. I could never drink buttermilk
but my Dad loved the stuff.

When I was a kid and Dad went on strike we lived on chicken and
cornbread, we raised our own chickens and, quite often, would have two
or three acres of Trucker's Favorite corn growing. Could eat the corn in
the milk stage as roasting ears and leave a bunch to dry on the stalk
and then shuck it and take the corn off the cob and then grind it in the
old corn grinder. Dad had hooked an old electric motor off a washing
machine to a pulley and belt where the handle on the grinder went so we
could make two passes with corn and turn it into fresh corn meal. Good eats.
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On 2011-02-12, Randy Johnson > wrote:
>
> On 11-Feb-2011, sf > wrote:


>> What makes Arkansas cornbread different from the rest?

>
> It's in-bread. ;-)


DOH! ....lol

nbxcy


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Default Southern style cornbread [was; Hot dogs and baked beans]

Omelet > wrote:

>In article >,
> Jim Elbrecht > wrote:


-snip-
>>
>> I did something very similar to this a couple weeks ago. The only
>> change was it was cooked at 450.
>>
>> I liked the flavor, and the texture was different, but pretty good out
>> of the oven. But it didn't 'pop' like I thought it should. It
>> didn't raise hardly at all.
>>
>> I used powdered buttermilk & my soda is a 1/2 full box that has worked
>> in everything else.
>>
>> By the time it cooled it was too dense to eat. I know I've seen a
>> bunch of folk talk about crumbling it up in milk-- and I could see it
>> used for that.
>>
>> Did it come out right, and I'm just not a southern cornbread guy-- or
>> should I try again and do something different?
>>
>> Thanks
>> Jim

>
>I don't make cornbread often. Fixin' to make a crockpot of rice and
>beans shortly so will likely try it then... but am considering adding
>creamed corn to it for moisture even tho' the buttermilk should add
>enough. What do you think and how much would you add? I'm always into
>tweaking recipes to personal taste. ;-)


I've added a can of corn to my 'northern'(?) recipe that has flour,
regular milk, oil, and sugar. Usually not creamed, so I just
drain and dump and don't change anything. I'd probably just hold
1/4 cup or so on the milk if I used creamed.

On the southern style- I'll let someone who knows what it is supposed
to come out like to comment.

Jim
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On 2/12/2011 7:31 AM, Bob Terwilliger wrote:
> Jim wrote:
>
>>> Arkansas Cornbread
>>>
>>> 2 cups yellow cornmeal
>>> 1 teaspoon baking soda
>>> 1 teaspoon salt
>>> 2 cups buttermilk
>>> 2 eggs well beaten.
>>>
>>> Stir the dry ingredients together eliminating any lumps in the soda.
>>> Beat the two eggs well and add the buttermilk and eggs to the dry
>>> ingredients.
>>>
>>> Heat the oven to 425F, take a 10 or 12 inch cast iron skillet add a
>>> tablespoon of oil, put in the oven as it's heating. When oven is ready
>>> pour the cornbread mix into the skillet and then bake for 20 minutes or
>>> until a toothpick inserted into the middle of the pone comes out dry.

>>
>> I did something very similar to this a couple weeks ago. The only
>> change was it was cooked at 450.
>>
>> I liked the flavor, and the texture was different, but pretty good out
>> of the oven. But it didn't 'pop' like I thought it should. It
>> didn't raise hardly at all.
>>
>> I used powdered buttermilk& my soda is a 1/2 full box that has worked
>> in everything else.

>
> I'm guessing the culprit was the powdered buttermilk. Cultured buttermilk
> has a natural acidity which might not be present in the powdered stuff.
> You'd need that acidity to get the chemical reaction to make the cornbread
> rise. If you just mix the powdered buttermilk with water, does it taste
> sour?
>
> A couple of other ways to go astray:
>
> 1. You shouldn't mix the batter too well. The more thoroughly you mix, the
> less the dough will rise because the bubbles from the leavening reaction are
> popped.
>
> 2. You'd need to cook the batter as soon as it was mixed, or you'd lose that
> leavening action because all the bubbles would rise to the surface of the
> batter and escape.
>
> Bob
>
>
>

Amen! I always mix the dry stuff and have it waiting and ready then pour
in the buttermilk and beaten eggs just before it goes in the oven. Mine
yesterday rose up so high I thought it was going to overflow the
ten-inch skillet. It came out very nice, as usual. I have the same
opinion of powdered buttermilk. I have kept a half-gallon of buttermilk
in the fridge for over a year with no ill effects. Heck, it's spoiled
milk to start with.

If your don't have buttermilk you can take two cups of regular milk,
even skim, add a tablespoon of 5% vinegar to it, stir well and then add
to the dry mix. You get the same nice rise and bubbles you would get
with cultured buttermilk. Have done that many times when I was hungry
for cornbread and had no buttermilk.
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On Sat, 12 Feb 2011 07:12:28 -0600, Omelet >
wrote:

> Can you e-mail it to me please? :-) I love lemons and have been having
> to delete a LOT unread lately due to lack of time.
>
> But, only if you have time... <lol>


No problem. It's easy enough for me to find recipes in my computer
file and when I don't remember what it's called, I can let the
computer search for it.

--

Today's mighty oak is just yesterday's nut that held its ground.
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Default Southern style cornbread [was; Hot dogs and baked beans]

Thanks to Bob & George-

George Shirley > wrote:

>On 2/12/2011 7:31 AM, Bob Terwilliger wrote:
>> Jim wrote:

-snip-
>>> I liked the flavor, and the texture was different, but pretty good out
>>> of the oven. But it didn't 'pop' like I thought it should. It
>>> didn't raise hardly at all.
>>>
>>> I used powdered buttermilk& my soda is a 1/2 full box that has worked
>>> in everything else.

>>
>> I'm guessing the culprit was the powdered buttermilk. Cultured buttermilk
>> has a natural acidity which might not be present in the powdered stuff.
>> You'd need that acidity to get the chemical reaction to make the cornbread
>> rise. If you just mix the powdered buttermilk with water, does it taste
>> sour?


It does taste sour. Even has a mouth-feel like buttermilk.

>>
>> A couple of other ways to go astray:
>>
>> 1. You shouldn't mix the batter too well. The more thoroughly you mix, the
>> less the dough will rise because the bubbles from the leavening reaction are
>> popped.


>> 2. You'd need to cook the batter as soon as it was mixed, or you'd lose that
>> leavening action because all the bubbles would rise to the surface of the
>> batter and escape.


I'm Ok there-- I mixed dry ingredients- then added liquid- mix about
20 strokes- dump in smoking pan.

>>

>Amen! I always mix the dry stuff and have it waiting and ready then pour
>in the buttermilk and beaten eggs just before it goes in the oven. Mine
>yesterday rose up so high I thought it was going to overflow the
>ten-inch skillet. It came out very nice, as usual. I have the same
>opinion of powdered buttermilk. I have kept a half-gallon of buttermilk
>in the fridge for over a year with no ill effects. Heck, it's spoiled
>milk to start with.


Yep- That's my theory on sour cream, too. Buttermilk gets too hard
to pour for my second use, though.<g>

This was the first time I've used the powder- usually going with
clabbered milk as you describe. I thought it was the old
cornbread thread here that I read about the powdered stuff and heard
good reviews of it. Might have been some other thread entirely.

I guess I'll give the southern style cornbread another try.

thanks

Jim
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On Sat, 12 Feb 2011 07:16:30 -0600, Omelet >
wrote:

> I don't make cornbread often. Fixin' to make a crockpot of rice and
> beans shortly so will likely try it then... but am considering adding
> creamed corn to it for moisture even tho' the buttermilk should add
> enough. What do you think and how much would you add? I'm always into
> tweaking recipes to personal taste. ;-)


I added creamed corn to my last cornbread (which has some flour, but
not much) and it was a weird texture. Didn't like it.

--

Today's mighty oak is just yesterday's nut that held its ground.


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Default Hot dogs and baked beans

In article om>,
"Bob Terwilliger" > wrote:

> Steve wrote:
>
> >> It's what's for dinner.
> >> Hot dogs with wieners

> >
> > Other than "Two types of tube steak"?

>
> The prevailing definition of "hot dog" is a frankfurter in a bun. So "hot
> dogs with wieners" is the same thing as saying, "hot dogs". It's like
> saying, ""rumaki with chicken livers".


If you go back and reread the OP, it makes perfect sense if you read it
right. I will add a comma to your example to make it clearer:

rumaki, with chicken livers from the XYZ chicken ranch

This makes it clear that these weren't any ordinary chicken livers, and
also that the other ingredients didn't come from the same place.

--
Dan Abel
Petaluma, California USA

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Sqwertz wrote:
> On Fri, 11 Feb 2011 22:41:22 -0800, Bob Terwilliger wrote:
>
>
>>Steve wrote:
>>
>>
>>>>It's what's for dinner.
>>>>Hot dogs with wieners
>>>
>>>I thinking something but I can't post it.
>>>
>>>Other than "Two types of tube steak"?

>>
>>The prevailing definition of "hot dog" is a frankfurter in a bun. So "hot
>>dogs with wieners" is the same thing as saying, "hot dogs". It's like
>>saying, ""rumaki with chicken livers".


D - Day or pizza pie.
--
JL
>
> Hod dog, wiener, frank, frankfurter, tube steak... they're all
> synonymous. But I'll accept that the same regional differences that
> allows the different terms also allows the redundancy of "Hot dogs
> with wieners".
>
> -sw

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In article om>,
"Bob Terwilliger" > wrote:

> Steve wrote:
>
> >> It's what's for dinner.
> >> Hot dogs with wieners

> >
> > I thinking something but I can't post it.
> >
> > Other than "Two types of tube steak"?

>
> The prevailing definition of "hot dog" is a frankfurter in a bun. So "hot
> dogs with wieners" is the same thing as saying, "hot dogs". It's like
> saying, ""rumaki with chicken livers".
>
> Bob


My butcher shop sells frankfurters and they sell wieners; two different
products. :-P

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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In article >,
Sqwertz > wrote:

> On Sat, 12 Feb 2011 13:21:56 -0600, Melba's Jammin' wrote:
>
> > My butcher shop sells frankfurters and they sell wieners; two different
> > products. :-P

>
> I'm curious how they define the difference.
>
> -sw


I think the franks were bigger in diameter and they appeared to be a
fine grind; the wieners are coarse ground. I don't know about the
taste; I wanted the coarse ground.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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In article >,
Sqwertz > wrote:

> On Sat, 12 Feb 2011 09:22:33 -0800, Dan Abel wrote:
>
> > In article om>,
> > "Bob Terwilliger" > wrote:
> >
> >> Steve wrote:
> >>
> >>>> It's what's for dinner.
> >>>> Hot dogs with wieners
> >>>
> >>> Other than "Two types of tube steak"?
> >>
> >> The prevailing definition of "hot dog" is a frankfurter in a bun. So "hot
> >> dogs with wieners" is the same thing as saying, "hot dogs". It's like
> >> saying, ""rumaki with chicken livers".

> >
> > If you go back and reread the OP, it makes perfect sense if you read it
> > right. I will add a comma to your example to make it clearer:
> >
> > rumaki, with chicken livers from the XYZ chicken ranch

>
> I knew what she was saying. I was just trying to give her a hard
> time. She didn't bite.
>
> -sw


Dang! I thought you were being serious. Is it kind of like roast beef
with au jus?

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller


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Default Southern style cornbread [was; Hot dogs and baked beans]

On Sat, 12 Feb 2011 11:34:05 -0600, Omelet >
wrote:

> In article >,
> sf > wrote:
>
> >
> > I added creamed corn to my last cornbread (which has some flour, but
> > not much) and it was a weird texture. Didn't like it.

>
> Hm. ok. I just like a more moist texture in my cornbread.
> Mom used to add creamed corn to waffles. They were REALLY good!


Waffles are quite different from cornbread. Not as much dough between
the crispy top and bottom as cornbread has.

--

Today's mighty oak is just yesterday's nut that held its ground.
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Default Hot dogs and baked beans

In article >,
Sqwertz > wrote:

> On Fri, 11 Feb 2011 22:41:22 -0800, Bob Terwilliger wrote:
>
> > Steve wrote:
> >
> >>> It's what's for dinner.
> >>> Hot dogs with wieners
> >>
> >> I thinking something but I can't post it.
> >>
> >> Other than "Two types of tube steak"?

> >
> > The prevailing definition of "hot dog" is a frankfurter in a bun. So "hot
> > dogs with wieners" is the same thing as saying, "hot dogs". It's like
> > saying, ""rumaki with chicken livers".

>
> Hod dog, wiener, frank, frankfurter, tube steak... they're all
> synonymous. But I'll accept that the same regional differences that
> allows the different terms also allows the redundancy of "Hot dogs
> with wieners".
>
> -sw


I don't know that it's a regionalism. I was simply clarifying that my
hot dog (the name of a sandwich) included a wiener rather than a
frankfurter. I can see I'm going to have to call the guys at the
butcher shop to find out what distinguishes one from the other.

--
Barb, Mother Superior, HOSSSPoJ
Holy Order of the Sacred Sisters of St. Pectina of Jella
"Always in a jam, never in a stew; sometimes in a pickle."
Pepparkakor particulars posted 11-29-2010;
http://web.me.com/barbschaller
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Default Hot dogs and baked beans

Sqwertz wrote:
> On Sat, 12 Feb 2011 20:19:15 -0600, Melba's Jammin' wrote:
>
>> Dang! I thought you were being serious. Is it kind of like roast
>> beef with au jus?

>
> My favorite is the blackboard that reads, "Today's soup: Soup du
> jour".


No lie, once I asked a waitress What is the soup du jour? and
she replied It's the soup of the day.

nancy
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Default Hot dogs and baked beans


"Sqwertz" > wrote in message
...
> On Sat, 12 Feb 2011 20:19:15 -0600, Melba's Jammin' wrote:
>
>> Dang! I thought you were being serious. Is it kind of like roast beef
>> with au jus?

>
> My favorite is the blackboard that reads, "Today's soup: Soup du jour".
>
> -sw


When those jours are in season you just gotta use them up.

Felice


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Default Hot dogs and baked beans

On Sun, 13 Feb 2011 10:36:06 -0600, Melba's Jammin'
> wrote:

> In article >,
> Sqwertz > wrote:
>
> >
> > Hod dog, wiener, frank, frankfurter, tube steak... they're all
> > synonymous. But I'll accept that the same regional differences that
> > allows the different terms also allows the redundancy of "Hot dogs
> > with wieners".
> >
> > -sw

>
> I don't know that it's a regionalism. I was simply clarifying that my
> hot dog (the name of a sandwich) included a wiener rather than a
> frankfurter. I can see I'm going to have to call the guys at the
> butcher shop to find out what distinguishes one from the other.


I don't say this very often (errr, *ever*) - but he's right. They are
synonymous terms.
http://wiki.answers.com/Q/Is_there_a...er_and_a_frank
Wise Geek says sometimes one is longer than the other.
<http://www.wisegeek.com/what-is-the-difference-between-a-hot-dog-weiner-frank-and-sausage.htm>

So, they're regional terms. We don't call them "wieners" or "franks"
here. Maybe transplants call them something else, but I'm not around
when they talk about hot dogs.

--

Today's mighty oak is just yesterday's nut that held its ground.
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