What's your favorite Hot Dog?

Hey I don't like all this negative energy towards the chicken dog, it deserves a chance! You like chicken, you like hot dogs...there you go, life is good

 

Wolf Brand is good and can have some "kick" to it. It cleans out my system everytime ;-)) Also, tastes great. I haven't heard of Chefs Mate Chili and with that name-I think I should be glad I never heard of it before ;-)) Und quite welcome-Austex really does resemble baby poop (sorry Von) ;-))

As some here know-that when I was much younger and still a Teenager-I used to do some babysitting for a few friends. One in particular-had an infant that was I think only about 6 months old at the time I started to watch the kid for her. Babies under a year old scare the s### out of me. After the age of 1 and everything is easily handleable ;-)) Anyway, I would almost swear that the only food this baby ever ate-were cookies-because the by-product that is deposited into said Diaper by said Infant-looked exactly like crushed cookies mixed with milk.

Sorry to be so graphic for those who are faint at heart as well as are from Rio Linda, California :lol: :lol: And no-I don't and have not listened to any Rush Limbaugh since about 1991 or 1992.

 

Yeah but, can you be sure that the Chicken Hotdogs aren't made with chicken parts such as feet, beaks and eyeballs? True I like chicken and hotdogs-but I like my chicken to be THE chicken itself and not a mish-mash of chicken parts mixed in in order to resemble something like a hotdog. The only Dogs I eat are ones I KNOW are pure beef-and not beef-by-products-such as how Hill Country Fare dogs are made from. Yuk.

When I was in 9th grade-we toured Sam Kanes Meat Processing Plant that is located between Annaville and Corpus Christi. We saw first hand how certain foods such as Baloney-were made. Since then-I refuse to eat Baloney. ;-))

Tofu Dogs????? Now THATS gotta be bad.

 

Now Carl, there are no chicken "feet" in US food products, and that includes hot dogs. They are however process into feed for other livestock, and non-food products like fertilizer.

China is a huge market for US chicken feet, commonly called paws, and bought 421,000 tones, or US$280mil. worth, in 2008, according to the USA Poultry and Egg Export Council, a trade group.

In China, paws are popular in soups, stews, and as snack items, but very few are sold in the United States.

Without the Chinese market, most of the "paws" will have to be processed into feed or other non-food uses, which brings less money to US chicken companies.

…China has banned US pork since the outbreak of a new strain of H1N1 flu virus, commonly called swine flu, even though the flu is not transmitted by hogs or pork.

For the full article see:

US chicken feet being booted out of China

(me again) The past record of Chinese "food safety" failures has precipitated the ban on Chinese poultry imports into the US, and I feel they are well founded.

I agree on the tofu, my daughter-in-law was on a tofu kick a while back, and no matter how she tried she failed to convince anyone else of its "value" as a stand alone "meat substitute." I only like tofu in one dish, and that is Chinese style "Hot and Sour" soups. A few cubes of extra firm tofu floating in the spicy and sour soup is great!

 

Heh heh, Hi Clint-I was only kidding abot their use of Chicken Paws-however, I did find it interesting that the Chinese enjoyed them as much as they do. I do remember watching a show on the Food Network that some Bald guy went around to various Countries trying their strangest foods out. One in particular had in im Beijing or someplace like it? where he went to a vendors market and did eat a paw or two saying they reminded him of those noodles that you eat with Chop Suey. I don't think i could ever try one as long as other foods still exist.

PS, I forgot to mention that as I saw how Baloney was made-I aint kiddin about that part. It was enough to make ones stomach turn spins let alone the nasty smell that was in and surrounds the processing plant for at least a mile in each direction.

 

If a person has been personally involved in making sausages, or baloney, or any other meat which is to be preserved for a time, it can be "off-putting" to those who only consume the product. The same can be said for laws, and not just in the recent past in America.

Laws are like sausages, it is better not to see them being made. (Otto von Bismarck)

However, that said I am sure you were as a kid offended by the process of producing baloney. It ain't pretty, but it also ain't supposed to be a steak, a drumstick, or a roast.

When I was a kid on the farm in the fifties, we (Granpa, Dad, and I) would do our own butchering of both game and livestock. I was originally put off by collecting the "offal", and cleaning the intestines of the animals for casings. However, after I had done my "scut work" and cleaned them I was eventually rewarded with wonderful homemade sausage! I never forgot that awful(offal) part, just as you remember them from going on a school field trip.

Oddly different interpretations, and results of basically the same events.

 

Hi Clint-nice story ;-)) I have seen how sausage is made but for some rason, it never effected me like seeing how Baloney was made. I've also seen how Salami is made-only im not a fan of salami-unless its very thinly sliced and only if its on poorboy sandwich made at Nolans Steakhouse in Corpus Christi. Their stuff is delicious to say the least ;-)) Oh and the only other place I ever has thin slices of Salami on sandwiches-was at Youngs Pizza in Kingsville, Tx. That is the only place you can get a "real" Texicali-even though the owners split up long ago and the ex-half owner opened his version of Youngs Pizza-sometime ago in Austin. I don't know the name of his establishment but-that's the only other place you can get Texicalis at-as far as im aware of.

 

Hey Carl, if you ever feel up to the challenge, here is the old Summer sausage recipe we used to use, one can move it up in the needed ratio, for each pound:

2 lb. Venison burger
2 tbsp. Morton Tender Quick Salt (also great for curing hams at home)
1/2 tsp. mustard seed
1/2 tsp. marjoram
1/4 tsp. sage
1 tablespoon honey (natural anti-biotic)
1 c. cold water
1 tsp. ground black pepper
1/2 tsp. minced garlic

Combine and mix water and seasonings. Pour over venison burger and mix thoroughly. Force the mix into large (3") intestine casings, seal ends in sections, and boil in salted water for 1 hour. Then hang in a smoke house, or a smoker for three days.

Here is the one we used on the farm for venison (or other meat) salami:

2 lbs. fine ground meat (venison, sheep, pork, beef)
½ pound of suet
2 tbsp. Morton Tender Quick Salt
1 tsp. minced garlic
2 tsp. fine minced white onion
1 tsp. black pepper, crushed
1 tsp. black pepper corns
1 tsp. paprika
1 tsp. yellow mustard seed
1 c. water


Mix ingredients well and refrigerate for 24 hours. Force into casings, and place into a large kettle of cold salted water, deep enough to cover the sausages, bring to a boil and simmer at low boil for an hour. Remove salami and drain before placing into a smoker for two or three days.

When complete, these two recipes (in casings) can be hung in a cool, dark area for up to two years with only a small shrinkage rate, and NO flavor loss, or health risk.

A person can also make these recipes with an oven if you don’t have a "smoker". In those cases a teaspoon of liquid smoke per two pounds will do the job. For each pound of home-made sausage, mix all ingredients thoroughly and refrigerate 24 hours. Divide in half and shape into two log shapes. Cover loosely and refrigerate again for 24 hours.

Bake the logs one hour in 300 degree oven on an open rack (or broiler pan) so logs can drip off the fats. If you like, you can chopped jalapenos (or other peppers) or cheese chunks, or anything else at the time you shape the logs before you bake them.

This is just for fun you understand, the only sausage I have made for myself in the last two years was in a smoker, and it was a pork-lamb mix! Haven't had any deer meat for the last few years!

 

This seemed appropriate for this thread. Oscar Mayer has passed away. R.I.P.

The Associated Press: Retired chairman of Oscar Mayer Foods dead at 95

 

Hi Clint, thanks for the reciepes. I tried to reply to you earlier but was bounced from the site till just a few minutes ago. Anyway, I might be trying that soon as I have not cooked from scratch for quite sometime. I used to make Sausage when I had my own Effeciancy Apartment several years ago and I used to use half meat and half Soy Bean mixed with it. You could almost not tell the difference and not only did it taste exactly like Sausage-it was a healthir version of it as well. Also, I used to mix soybean when I made Hamburgers, Meatballs, Meatloaf and chili-you could not tell the difference.

Zippo, thanks for the news. It's always interesting to read about Business leaders too.

Best regards-C.

 

Clint thanks for that line on sausages and laws! Very funny!

I just heard that a "secret" recipe for great hamburgers is to mix pork in with the beef!? You guys ever heard of that, I'm gonna try that out today, I'll let you know how it tastes!

I used to deliver hogs to the John Morell plant in Sioux Falls, SD. Packing plants are never the best looking or best smelling places in the world, but there are worse! At any rate, the stuff coming out tastes and smells a lot better than when it went in!!!

 

Hi Scott, I heard that about mixing Beef with Pork for making Hamburgers-never tried it though but I can't see why it would not be a great burger-especially if one likes both meats. I heard it and saw them made on a show on the Food Network called: Diners, Drive-ins and DIves. I can't stand the hosts hair-do but the show is pretty cool to watch. ;-))

 

I agree on the triple D show, love the show, hate the hair-do on Guy F., have seen a number of things on there which have given me ideas for my own meals. One of them was a variation of something my Mom used to make for quick breakfasts. She called them 'One-eyed Frenchmen", and they were a slice of bread buttered on both sides, with a hole in the middle into which you would drop an egg while the bread was starting to "toast" on a skillet. I think my Mother-in-law called the same thing "Toad in a hole", but her's had cheese in 'em. Here is a link to the recipe, but she was from Austraila, and in Britain I think the same name is used for a different dish.

http://allrecipes.com/Recipe/Toad-In-a-Hole/Detail.aspx

The one I saw them make on the show was a flapjack they called the "Cyclops", and that was made by pouring your pancake batter in a circle into the pan so an opening was left in the middle. Into that you dropped the egg and then fried both at the same time so you ended up with an over-medium egg inside of a flapjack. Pretty tasty I must say.

 

Hi Clint, not only thanks for the story and recipe, but I saw that show where they showed someone make a meal using holed out bread and egg in the center. I have never tried that but-I certainly will sometime ;-))

Do you also like to watch that Bobby Flay -face-off show where he secretly goes to some persons restaurant (unknownst to them what the real reason is that the Food Network is wanting to do a special on them) and goes there and challenges them on their "signature" dish-then they have a duel of sorts and then are judged at the end of the show. I also like to watch both Paula Dean and Giada de Laurentis. Giada both because I like most everything she cooks, and shes beautiful as well. ;-))

There is another FN show I like watching on occasion-but can't think of the name for now. Finally, but rarely, I like to watch that show where they profile several places that you get more than your monies worth (usually a gosh-awful amount of food) and they show people attempting to eat things like an 8 & 1/2 pound cheeseburger, a pizza the size of their table-etc.

 

Alton Brown’s show Feasting on Asphalt was my favorite of his, although the one called Good Eats is just fine. He does go off topic occasionally which is for presentation flair, but I dislike when it happens myself.

I don’t particularly like Bobby Flay’s Throwdown, and for a weird reason. I enjoy his other shows and meal prep., but I dislike seeing anyone being challenged at their specialty, particularally in their own joint. That is just not respectful to my mind. I didn't mind it when he did it (Throwdown) to a bunch of BBQ guys, since everybodies BBQ is different, and all of them are great for their own reasons. That way his wasn't "better" than somebody elses, just different.

I do occasionally watch Iron Chef America, and if the time is right you can bet I watch Emeril Live since I really like his style which is so seemingly non-regimented, reminds me of Julia Childs and her "fun" of cooking. I like Rachel Ray’s stuff too for much the same reason. Sometimes one of her Italian/cajun blend dishes is on my table that same evening. I think it is Ray’s show that has the massive amounts of food in the $40 a Day, Best Eats in Town concept.

 

I watch the Throwdown only on occasion but I have onlyy seen him win once0and that was a contest on making a German Chocolate Cake. He won but that one but-it's nice to see him losee out trying to best others at their signature dishes ;-))

I like EMeril too. He does an excellent job of his show. Im not an iron chef show fan-just never "clicked" with me. I do like Browns Good Eats as you do learn loads from it. The only other one I watch is the Unwrapped show. They had one on I think last night that was one I had seen before-a show about Ice Cream-Ben and Jerrys-which I have never had because it is not carried anywhere around here.