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The most polarizing food: where do you stand?
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HeidiCooksSupper wrote: »In South Carolina, I got into eating "slaw dogs." That's a hot dog on a bun with chili, onions and creamy coleslaw on top, ketchup and mustard optional. I liked mine with pimento cheese instead of chile and yes, please, to the ketchup and mustard. A hamburger done up in a similar fashion is termed "all the way."
Actually, that's a regular hot dog in WV - you order a hot dog with everything, you get chili, slaw, onions, ketchup, and mustard.
I didn't even know hot dogs came any other way until I got out of the state! When I moved to PA and told my co-workers, they thought it sounded terrible, until I brought hot dogs in one day and convinced them to try it
Just don't put beans in that chili, and if you have a little relish, especially corn relish, put that on top, too!2 -
bmeadows380 wrote: »HeidiCooksSupper wrote: »In South Carolina, I got into eating "slaw dogs." That's a hot dog on a bun with chili, onions and creamy coleslaw on top, ketchup and mustard optional. I liked mine with pimento cheese instead of chile and yes, please, to the ketchup and mustard. A hamburger done up in a similar fashion is termed "all the way."
Actually, that's a regular hot dog in WV - you order a hot dog with everything, you get chili, slaw, onions, ketchup, and mustard.
I didn't even know hot dogs came any other way until I got out of the state! When I moved to PA and told my co-workers, they thought it sounded terrible, until I brought hot dogs in one day and convinced them to try it
Just don't put beans in that chili, and if you have a little relish, especially corn relish, put that on top, too!
that sounds really good actually...0 -
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How do we feel about top-sliced hot dog buns? I mean, in THEORY it makes sense...it’s much more stable and won’t tip over. But, to me, it’s just so wrong.
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pancakerunner wrote: »
I would like that because I like crunch with my foods.1 -
pancakerunner wrote: »
WANT! I've been craving a hot dog and that looks good.1 -
pancakerunner wrote: »
yup - that's it! The best hotdogs are the ones made by the parents and sold at school sporting events concession stands; they usually use homemade chili sauce; nothing in a can will compare0 -
SuzySunshine99 wrote: »How do we feel about top-sliced hot dog buns? I mean, in THEORY it makes sense...it’s much more stable and won’t tip over. But, to me, it’s just so wrong.
ugh - that's way, way too much bread.0 -
These must be American? Never seen before but they look awful.1
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jennibear22 wrote: »These must be American? Never seen before but they look awful.
Hot dogs? The high quality ones are just an all-beef sausage, so they can be pretty good if you like that sort of thing. Every region has their own take on how to cook it, toppings, type of bun, etc. Here in Chicago they tend to look like this....boiled or steamed sausage on a poppyseed bun. Topped with mustard, onions, pickle relish, tomato slices, sport peppers, a pickle slice, and a sprinkle of celery salt. NO KETCHUP.
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the pickle slice sounds interesting. I can do without ketchup if it has good chili sauce. Not sure about the poppy seed bun, though.jennibear22 wrote: »These must be American? Never seen before but they look awful.
yup, they're American. To each his own, though - I've seen a few examples brought up in this very thread from other parts of the world where they are popular, and I'm thinking "you eat that?" lol0 -
SuzySunshine99 wrote: »jennibear22 wrote: »These must be American? Never seen before but they look awful.
Hot dogs? The high quality ones are just an all-beef sausage, so they can be pretty good if you like that sort of thing. Every region has their own take on how to cook it, toppings, type of bun, etc. Here in Chicago they tend to look like this....boiled or steamed sausage on a poppyseed bun. Topped with mustard, onions, pickle relish, tomato slices, sport peppers, a pickle slice, and a sprinkle of celery salt. NO KETCHUP.
Yup, this is what I am used to and like. Except I prefer it without the tomatoes.0 -
SuzySunshine99 wrote: »jennibear22 wrote: »These must be American? Never seen before but they look awful.
Hot dogs? The high quality ones are just an all-beef sausage, so they can be pretty good if you like that sort of thing. Every region has their own take on how to cook it, toppings, type of bun, etc. Here in Chicago they tend to look like this....boiled or steamed sausage on a poppyseed bun. Topped with mustard, onions, pickle relish, tomato slices, sport peppers, a pickle slice, and a sprinkle of celery salt. NO KETCHUP.
Can't do the poppy seed bun because the company I work for does a lot of federal contracts so we get to do random pee tests, but everything else sounds good!1 -
They look awful.. Wouldn't touch them with a barge-pole.0
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how do YOU eat it?
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pancakerunner wrote: »how do YOU eat it?
I haven't had corn on the cob in ages but, when I did, still on the cob, using both hands, lots of butter. And I'd work my way across.
Damn, I used to love sucking the corn remnants off the cob part.
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We had corn on the cob on Father's Day. It was so yum.
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Sweet corn: Very fresh, ears with still a couple/three-ish rows of skimpy immature kernels at the tip (so tender kernels down the ear, not the ones that are all bulgy with the tougher skin when fully mature).
Grilling is good, but I don't have a grill, and am lazy, so microwave will do for eating off the cob (easiest method, by far - rip off the excess silk, through whole ears in the microwave, silk wipes right off once cooked). Enough cooking to be fully hot, no more needed. Maybe just the tiniest bit of olive oil so a light dusting of freshly fine-ground black pepper will stick, but plain is just great (no fats, no seasonings at all). Eat it off the cob.
For putting in tomatillo salsa or home-made potato salad, or something like that, when it's the season and we're rich in fresh corn, then roasted or even broiled (still no grill here ) to concentrate the flavor a bit more.2
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