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Old 05-21-2012, 04:54 PM
 
Location: Islip,NY
11,198 posts, read 7,780,655 times
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Quote:
Originally Posted by rainroosty View Post

How do you wrap a hot dog around a slice of american cheese?
I meant wrap the cheese around the hot dog
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Old 05-21-2012, 05:01 PM
 
Location: Going back to the forest to be with nature's goodness.
14,365 posts, read 6,007,750 times
Reputation: 61074
Quote:
Originally Posted by lubby View Post
I meant wrap the cheese around the hot dog


Oh! I get it now! But why do you do that, instead of just top the dog, in the bun, with the cheese? .....
I love the plain ol' dog, boiled, in a bun. In fact, I will have that for my dinner tonight!
So long as everybody likes their hot dogs.....it's all so good!
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Old 05-21-2012, 05:07 PM
 
Location: Islip,NY
11,198 posts, read 7,780,655 times
Reputation: 8916
Quote:
Originally Posted by rainroosty View Post

Oh! I get it now! But why do you do that, instead of just top the dog, in the bun, with the cheese? .....
I love the plain ol' dog, boiled, in a bun. In fact, I will have that for my dinner tonight!
So long as everybody likes their hot dogs.....it's all so good!
well my dad and I love pigs in a blanket and my dad said let's try american cheese wrapped around the hot dog and then wrap crescent roll dough around it. It was one of his favorites.R.I.P dad
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Old 05-21-2012, 08:29 PM
 
9,281 posts, read 11,130,268 times
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Generally, I like the Chicago hot dog. However, the last few that I have had were a little light on the meat to fixins ratio.

However, I am beginning to favor the Sonoran Dog as illustrated by El Guero Canelo:


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Old 05-21-2012, 08:56 PM
 
Location: Heading to the NW, 4 sure.
4,466 posts, read 3,599,932 times
Reputation: 8504
Start with a good frank; like Hebrew National or Nathan's. Then add mustard, chili, onions and sliced Japapenos..oh cold beer would be nice.
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Old 05-21-2012, 09:03 PM
 
Location: Lafayette, Louisiana
14,097 posts, read 13,910,183 times
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For a perfect dog, you must enjoy the taste of each ingredient by itself. For example, the sausage/wiener must have a good meaty taste and texture. Not soft a mushy like Vienna sausages. The bun must be soft, light, and airy. Once you have the right bun and sausage, the rest is according to your taste. If I'm using a big dog like Nathan's, Hebrew National, or Ball Park or a good sausage then no cheese, no mayo, and no ketchup. Just a little mustard. If I have to deal with the cheap red wieners then I want no bean chili, fresh chopped onions, cheese, and a dash of mustard on the chili. If you eat chili dogs, try adding mustard to your chili when cooking and a dash on top of the chili on the dog. Don't do poppy seed buns. They get under my bridge. Don't like kraut, pickles, nor relish either. I lay my slice of cheese on the bun with corners sticking up, then the dog, then the chili, and onions & mustard. Around here, if you want to go big you have to get a sausage poboy. It's simple, pure, and fantastic. Like the dog, the secret is the sausage and the bun.
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Old 05-21-2012, 09:05 PM
 
Location: Lafayette, Louisiana
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Hot Andouille Sausage Po-Boys | Cajun Cooking TV

This is to give your eyes a taste
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Old 05-22-2012, 06:54 AM
 
Location: On the East Coast
44,221 posts, read 5,914,055 times
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Hebrew National or Nathan's dogs for me topped with sauerkraut,onions and relish. Maybe that's what we will have for dinner tonight along with some baked beans.
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Old 05-22-2012, 09:55 AM
 
Location: Forty Fort
4,072 posts, read 3,009,015 times
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My late hubs was in a nursing home during an illness and a new roommate came in. The dinner that night was hot dogs and beans. The new roomie yelled, "Didn't these people ever hear of steak!?" and a voice from across the hall responded, "Yes, but we can't chew it!"
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Old 05-22-2012, 02:22 PM
 
Location: Heading to the NW, 4 sure.
4,466 posts, read 3,599,932 times
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Ya know; the "bun" has to be just right. For me, warm, not steamed. Not cold either, but just the right warmth. ya...
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