Tilted Forum Project Discussion Community - Hot dogs: nitrate-laden poison or ass-widening deathsticks?

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Quote:

Originally Posted by SSJTWIZTA

I only do the beef, as well. I probably eat a hot dog every other day because of the convenience, so easy to prepare. Some times, when im feeling not so lazy, i'll slap some chili onto my dogs and start scarfing down delicious chili dogs.

Usually i get MSG free hot hogs, as well. But most of the time, its just plain ole' beef hot dogs.

MSG has a lot of relatives, and food manufacturers love them too, because they're responsible for the so-called "fifth taste", umami: Glutamic acid, glutamates, hydrolyzed protein, hydrolyzed yeast extract, hydrolyzed vegetable protein, autolyzed yeast, etc etc. Some of these are naturally occurring, and not additives. Regardless, they're definitely in a lot more than hot dogs; free glutamate is common in all kinds of Asian foods, such as soy sauce. The body of evidence against MSG is slim at best; the paper that originally started the MSG scare is more of an opinion piece than an actual scientific study; it was based on a single man's observations. Most scientific studies regarding the effects of glutamates deal with megadoses in lab animals, which doesn't exactly help us any.

http://lifeandhealth.guardian.co.uk/...614469,00.html

Give me an Esskay Oriole Beef Frank (yep, same ones they serve proudly at Camden Yards, and you can even make them at home and bring them with you!), or a Hebrew National.

(Quick story: I was leading a tour of Oriole Park at Camden Yards [my second job] for a group from a Jewish school in New York. As we were walking through the concourse, he rabbi asked about kosher food stands. I told the group that the Orioles had the first kosher food stand in Major League Baseball [which is true], but when I also mentioned that they serve HN dogs at every stand, he just rolled his eyes :lol: )

Quote:

Originally Posted by lotsofmagnets

is this the wrong thread to express my love of hot dogs sold from bæjarins beztu?

In all the visits I've been to Rvk, I never went there.

mmmmmm.... for those uninitiated to Icelandic hot dogs...Eina með öllu, which basically means one with all, is a hot dog with ketchup, fresh onion, mustard, fried onion and remoulade.

very TASTY!!!!!

http://img.photobucket.com/albums/v1...seuis0001b.jpg

Quote:

“The basics of an Icelandic hot dog:

Icelandic hot dog sausages are made from a mixture of pork, lamb and beef. The fat content is quite high, as you can see if you grill or fry one. They are flavourful and I like them better than any other hot dog sausages. Having run an Icelandic food website in English for several years, I can attest that they are the subject I get the biggest number of e-mails about from abroad, all of them positive, and most of them asking where they can order some.

The bun is a regular hot dog bun: sweet, soft, light and white.

The condiments are varied, but the most popular ones, the ones you get if you order eina með öllu (“one with the works”, or in Icelandic-English: “one with everything”) are:

Remoulade. This is an originally French sauce meant to be used with fish (we also love it with roast beef). The basic recipe is mayonnaise mixed with capers, mustard, herbs, anchovies, and gherkins, but I think the Icelandic version leaves out the anchovies. At any rate, no one makes it at home because of all the work involved.

Ketchup. We used to use sweet, locally made ketchup that contained, among other things, apple sauce, but these days it’s usually the imported, tart type.

Mustard. If it’s “one with everything”, it will be Icelandic Pylsusinnep (“hot dog mustard”), brown and not too bitter, or sweet yellow hot dog mustard. In addition, you may find Dijon and hot mustard, but not on an “ein með öllu”.

French fried onions. These are crisp and flavourful and add a good crunch to the hot dog (plus onion burps afterwards).

This is the classic “ein með öllu”. Purists claim that for it to be a true “ein með öllu”, you also need raw, chopped onions, but this is only for the brave and not recommended if you have a bad stomach or intend to kiss someone.

At any rate, these are the condiments you will find everywhere they sell pylsur.

You had me at remoulade, Cyn.

I had a hot dog today at a community Fourth of July celebration. Ketchup, mustard, relish. It was dull. Not worth the calories/fat. Very disappointing. My daughter had a corndog. She didn't like it. Normally, she sticks to Morning Star farms corn dogs.

Who is responsible for this messed up formatting? ...Darn you, Jewels!!!

I love me some Toronto street meat. Where I live now? They don't really do hot dogs all that well.

The chinese sausage looks like a hot dog but it isn't.

The only place I have found for a decent hot dog is Ikea. But it is nothing like the dogs of Toronto.

Quote:

Originally Posted by Lucifer

beaks and feet, man, beaks and feet

Those are the turkey franks. Beef and pork are both lips and assholes. Yummy, delicious lips and assholes.

Nathan's. End of story. "Natural Casings" if I can get 'em, otherwise skinless is fine.

Quote:

Originally Posted by Charlatan

I'll go for a sausage on a bun down at Union Station, but I draw the line at wienies. For some reason I think that sausage is better quality than wienies.

You can get some pretty good sausages at St. Lawrence that claim to be organic (who knows.)

Lately, I've been feeling guilty about eating pork and beef though. Probably something to do with when I'm driving to work along Eglinton West in the morning and the cattle trucks are coming in loaded and I see the cows or pigs looking out at me. :sad:

I haven't had a truly good dog in 20 years, maybe longer.

of course, I'm rarely in places (like Chicago) were they serve truly good dogs...

I came across this rundown on the best regional hot dogs on the Serious Eats blog and thought it would be more than perfect for this thread...

Quote:

America's Regional Hot Dog Styles

http://www.seriouseats.com/eating_ou...tdognation.jpg
As we head into the 4th of July weekend, hot dogs are everywhere. They're on our grill and on our plates. They're on our TVs (the annual hot dog eating contest on ESPN). And this being Serious Eats, they're on our mind. Let's discuss. We bring you Serious Eats' definitive guide to America's regional hot dog styles.

Sonorans (Tuscon and Phoenix, Arizona)

http://www.seriouseats.com/eating_ou...oranHotDog.jpg
Photograph from Mr Frosted on Flickr

Bacon-wrapped hot dogs are grilled, then nestled in steamed bolillo rolls and topped with pinto beans, chopped tomatoes, onions, mustard, mayo, and jalapeños. Other variations could include any of the following: shredded cheddar, queso fresco, cotija cheese, salsa verde, and guacamole.

Michigan Red Hots (Upstate New York)

A favorite that hails from New York's North Country, Michigan red hots are steamed beef franks with a natural casing, served in a steamed split-top bun, and topped with a minced meat chili (no tomatoes or beans), chopped raw onions, and mustard. Some places, like Clare and Carl's in Plattburgh, NY, serve theirs in a New England roll, which has closed ends and is cut down the top.

Clare and Carl's
4729 NY-9, Plattsburgh NY
518-561-1163

New York System (Rhode Island)
http://www.seriouseats.com/eating_ou...630NYSytem.jpg
Photograph courtesy of Olneyville NY System

Similar to Michigans and Coneys, the New York System wiener joints can be found all over Rhode Island. Griddled natural casing all-beef hot dogs are served in steamed side-cut rolls with meat sauce, mustard, chopped onion, and a dash of celery salt. Olneyville's in Providence uses hot dogs that come in a long rope that's cut on the premises and a special spice mix for the meat sauce that can be purchased from its website. At most places, the chef will line up the "gaggahs" on his bare arms to load up the toppings.

Olneyville New York System Hot Weiners
20 Plainfield Street, Providence RI 02909
401-621-9500
OlneyvilleNYSystem.com

Slaw Dogs (The South)
http://www.seriouseats.com/eating_ou...630SlawDog.jpg
Photograph from vj_pdx on Flickr

Hot dogs slathered with a sweeter, finely chopped, mayo-based slaw are popular in the South, where variations can include the chili-slaw (cole slaw, mustard, raw onion, minced all-meat chili) and BBQ slaw. Some places, like Nu-Way in Macon, Georgia, use red hots, while others may go for the all-beef with natural casings.

Nu-Way
Several locations throughout Georgia
Nu-WayWeiners.com

Red and White Hots (Rochester, New York)
http://www.seriouseats.com/eating_ou...30WhiteHot.jpg
Photograph from mhaithaca on Flickr

In Rochester New York, hot dogs are known as "hots" and come in either red or white. Most hots are found on another Rochester classic, the garbage plate—an amalgam of hots (or burgers, sausage, whatever you please), potato salad, home fries, meat sauce, among others. White hots are normally made of a mixture of uncured pork, veal, and beef, while red hots can be made with pork, beef, or both. Zweigle's is best known in Rochester as the first to introduce the white hots in 1925 and makes both natural casing and skinless varieties.

Red Dogs (Maine)
http://www.seriouseats.com/eating_ou...008630Reds.jpg
Photograph from Kingfox on Flickr

Also known as "red snappers," this dog gets its name from its neon colored casing, which has no effect on the taste. Some joints serve theirs grilled or griddled for the best snap in a toasted, buttered roll, while others, like Simone's Hot Dog Stand, go steamed in a steamed top-split bun.

Simone's Hot Dog Stand
99 Chestnut Street, Lewiston ME
207-782-8431

Flo's Hot Dogs (Cape Neddick, Maine)
http://www.seriouseats.com/eating_ou...Flo%27sDog.jpg
Photograph from jslander on Flickr

Go to Flo's red shack on Rt. 1 for a steamed hot dog (pork and beef mix) smeared with mayo, a dash of celery salt, and Flo's legendary secret relish (a dark, spicy, sweet and sour onion concoction that can be purchased online by the jarful), all in a soft steamed bun.

Flo's Hot Dogs
Route 1, Cape Neddick ME 03902
Floshotdogs.com

Kosher and Kosher-style (New York City and New Jersey)
http://www.seriouseats.com/eating_ou...30Gray%27s.jpg
Photograph from Roboppy on Flickr

Kosher dogs are all-beef and come either skinless or in collagen casing, while kosher-style dogs are stuffed into natural casing, which gives it that snap when bitten. According to Ed, you'll find the best kosher franks in the city at the Second Avenue Deli and at Ben's Best in Rego Park. Queens. As for the classic kosher-style, you can't go wrong at Katz's Deli, Gray's Papaya, or Papaya King, especially when griddled and topped with sauerkraut and a smear of mustard.

Second Avenue Deli
162 E. 33rd Street, New York NY 10016
212-677-0606

Ben's Best
96-40 Queen Boulevard, Rego Park NY
718-897-1700
bensbestkosherdeli.com

Katz's Deli
205 E. Houston Street, New York NY 10002
212-254-2246
Katzdeli.com

Gray's Papaya
Locations throughout New York City
Grayspapaya.com

Papaya King
Locations throughout New York City
Papayaking.com

Italian-style (New Jersey)

Places in and around Newark, like Dickie Dee's and Tommy's, like to serve their dogs Italian-style (a.k.a. Newark-dogs): skinny all-beef hot dogs are deep fried and stuffed into a half- round of Italian bread (or sometimes "pizza bread"), along with fried onion, peppers, and potato rounds.

Dickie Dee's
380 Bloomfield Avenue, Newark NJ
973-483-9396

Tommy's Italian Sausages and Hot Dogs
900 Second Avenue, Elizabeth NJ
908-351-9831

Deep-Fried (New Jersey)
http://www.seriouseats.com/eating_ou...0DeepFried.jpg
Photograph from biskuit on Flickr

Get your deep-fried dog in three ways at places like Rutt's Hutt: the "in and outer" (barely fried), the "ripper" (crinkly burst skin), or the "cremator" (well-done with crunchy crust). It's an ugly pork and beef frank in a steamed bun, but at Rutt's, you can cover it up with some of its sweet and spicy yellow relish.

Rutt's Hutt
417 River Road, Clifton NJ
973-779-8615

Chicago Dog (Chicago)
http://www.seriouseats.com/eating_ou...ChicagoDog.jpg
Photograph from Shanubi on Flickr

All beef dogs in a steamed poppy seed bun and dragged through the garden: minced raw onion, neon sweet relish, sport peppers, pickle spear, halved tomato slices, yellow mustard, celery salt—and of course, no ketchup.

Coneys (Midwest)

http://www.seriouseats.com/eating_ou...heeseConey.jpg
Photograph from kevincumbs on Flickr

From Detroit to Tulsa, Coneys are a favorite: small-sized, all-beef natural casing dogs served in steamed buns and topped with minced meat chili, mustard, and chopped onions (order the "loaded" and you'll get shredded cheddar, too). Depending on where you are in the Midwest though, they can come big or small, grilled or steamed, with "coney sauce" that ranges from the drier side to the wet.

Half Smokes (D.C. Area)

http://www.seriouseats.com/eating_ou...0HalfSmoke.jpg
Photograph from Bryan Bruchman on Flickr
Arguably Washington D.C.'s signature dish, a half-smoke is like an over-sized spicy sausage and can be filled with a pork/beef mix or all-beef. Some places steam them, but the legendary Ben's Chili Bowl serves its chili half-smokes by grilling the snappy links, putting them in steamed buns, and topping with chili, mustard, and chopped raw onions.

Ben's Chili Bowl
1213 U Street NW, Washington DC 20009
202-667-0909
Benschilibowl.com

Pink's Chili Dogs (Los Angeles)
http://www.seriouseats.com/eating_ou...nksPlatter.jpg
Photograph from PunkJr on Flickr

http://www.seriouseats.com/eating_ou...7sChiliDog.jpg
Photograph from VirtualErn on Flickr
Pink's chili dogs are legendary: all-beef, natural casing, and topped with onions, mustard, and a slather of meaty chili in a steamed bun. Variations include: the foot-long jalapeno dog; the Ozzy Spice Dog with a spicy Polish sausage, Nacho cheese, American cheese, grilled onions, guacamole and chopped tomatoes; and the bacon chili cheese dog.

Pink's
709 North La Brea Avenue, Los Angeles CA 90038
323-302-4779
Pinkshollywood.com

Dodger Dog (Los Angeles)

http://www.seriouseats.com/eating_ou...0DodgerDog.jpg
Photograph from pink_fish13 on Flickr

One of the most eaten stadium dogs out there, Dodger dogs are skinless foot-long hot dogs made of pork and set in a steamed bun. Dodger fans can get theirs steamed or grilled and if they can't make it to the park, the official Farmer John Dodger Dogs can be found in some supermarkets in the area.

Puka Dog (Honolulu and Koloa, HI)

http://www.seriouseats.com/eating_ou...630PukaDog.jpg
Photograph from jsc* on Flickr

Native to the Island, but seemingly more gimmicky than an authentic representation of Hawaiian cuisine, the puka dog is a grilled Polish sausage (or veggie dog, if you prefer) served in a large bun that's had a hole (or "puka") pushed into it by a contraption that also toasts the inside. You can choose from a variety of "garlic lemon secret sauces" that ranges from "mild original" to "habenero hot hot," tropical relishes, and lilikoi or guava mustards. Traditional toppings like ketchup and Dijon are also available. When I was there this spring, I got the Polish sausage with hot sauce, mango relish, and lilikoi mustard. It was great, but I wasn't sold on the price ($6.25 for one puka).

Puka Dog
2650 Kiahuna Plantation Drive, Koloa HI 96756
808-742-6044
and
2301 Kuhio Avenue # 2, Honolulu HI 96815
808 924-7887
Pukadog.com

And The State That Has It All: Connecticut

http://www.seriouseats.com/eating_ou...uperWeenie.jpg
Photograph from Vidiot on Flickr

Who knew that Connecticut was the mecca of hot dog variations? There's the split and grilled frank topped with homemade condiments at Super Duper Weenie's in Fairfield; the chili and Orleans dogs from the Top Dog truck in Portland; Rawley's "works" dog in Fairfield that's a natural casing deep-fried, griddled, then topped with mustard, relish, sauerkraut and crunchy bacon chunks, all in a toasted bun; and the list of beloved franks goes on. It's a state that deserves a hot dog tour in itself.

Super Duper Weenie
306 Black Rock Turnpike, Fairfield CT
203-334-DOGS
SuperDuperWeenie.com

Top Dog's
Route 66, Portland CT (nr. High Street)

Rawley's
1886 Post Road, Fairfield CT
203-259-9023

Of all the things I like about Chicago, the "signature" hotdog has got to be the nastiest shit I've ever seen. I like mine with ketchup, mustard, maybe relish. That's it.

Thanks a lot, Charlatan. That post has made me hungrier than I've ever remembered.

Just to add one more, there used to be a shop called Pudgies in Southington, CT that served one of the most ridiculous dogs you've ever eaten. It was three foot in length, and a true Pudgie dog came with the works, including chili, cheese, ketchup, mustard, sweet and hot relish, chopped onions, etc. They served it across three paper plates, and you usually picked up one end of it while the other end flopped on your tray.

It closed and supposedly moved to another location, but I never could find out where, or if it was in fact true.

are nitrate-free organic all-beef free-range hormone-free drug-free, self-confident hot dogs okay? Cause if they are, we found some today.

Is awesome-flavor-explosion-laden-hunk-of-porky-goodness an option?

LIke anything theses days doesn't have something bad?
Good ole Oscar Meyer or a Brat with Relish, Pickles, hot mustards and some Kraut...hmmmmmmmmmmmmmmmmmmmmmmmmmmmm*
Can't beat a good hot dog*

Merguez grilled on the BBQ...every summer I had those at least once at my grandparent's house, as a child. Holy crap I want merguez again.

Also, if you're ever in or around Larchmont, NY, and you think Gray's papaya is good...Do yourself a favor and stop at Walter's Hot Dogs. You will not regret it.
Hell if you're a die hard sausage fan take the Metro North to Larchmont and in about 40 mins you'll have bliss.

Hey, I didn't notice if anyone mentioned Sabrett brand dogs yet...one of the old school established standards of quality in NYC and North Jersey hot dogs...and they taste damn good, too. I'll add my vote for Nathan's dogs, too...actually tastes like meat and not processed muck.

http://i59.photobucket.com/albums/g2...f14ecefa46.jpg

When I lived downtown Philly on the 600 block of Rodman St...in a nice 1790's-built house I'll add, there used to be a famous hot dog joint right at 6th & Rodman called Levis Hot Dogs. Too bad they closed down a few years ago. But I used to get an unusual setup there called the Levis' Combo which was a very good dog with a fish cake mushed up on top of it...with or without any other additives like mustard and raw onions, and washed down with their best signature drink called Champ Cherry soda.

We have a Nathan's just down the street. Tasty stuff, but hold the cheese and chili.

My favorite hotdog ever was the southern slaw dog at a bowling alley in the county seat of where I grew up. The lady there also did a killer grilled cheese sammich.

Man, this thread makes me so hungry. There's supposedly a good hot dog place downtown that I've never been to; I might just have to check it out.

Hot dogs are great. Cheap, quick to make, taste delicious.

I did try a hot dog from Gray's Papaya when i visited New York last year. Definitely lives up to its reputation.