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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 compare 0 -
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 -
thoughts on Eggnog?0 -
pancakerunner wrote: »
thoughts on Eggnog?
Love it. Only do plant-based now, but it's always a highlight of my holiday season.
Good on its own, great touched up with some bourbon.0 -
pancakerunner wrote: »
thoughts on Eggnog?
Glad you brought it up!
I've never had eggnog before but have had eggnog flavored frozen yogurt and no thank you. 1 -
pancakerunner wrote: »
If i'm going to have a frosted cookie it's going to be my mom's homemade cookies. Lofthouse cookies are like white static with a minuscule amount of flavor. What a waste of calories.1 -
pancakerunner wrote: »
thoughts on Eggnog?
As on the other thread:
I adore homemade eggnog with aaaallll the eggs, cream and proper alcohol, so thick only part of a glass is drinkable, then you need a spoon. IMO, that's the superior eggnog. (Yes, I'm an eggnog snob.) It's too much work, perhaps too intoxicating but tempting, and way too many calories to range outside of December, and a limited part of the month at that, without causing me trouble.
The commercial kind in cartons is usually too sweet, for my preference - syrupy. If others enjoy that - more for you, I guess. 😉 I might buy one carton a year, which usually is enough to reconfirm prejudices. 🤷♀️
Never had the specific brand you posted.0 -
pancakerunner wrote: »
thoughts on Eggnog?
As on the other thread:
I adore homemade eggnog with aaaallll the eggs, cream and proper alcohol, so thick only part of a glass is drinkable, then you need a spoon. IMO, that's the superior eggnog. (Yes, I'm an eggnog snob.) It's too much work, perhaps too intoxicating but tempting, and way too many calories to range outside of December, and a limited part of the month at that, without causing me trouble.
The commercial kind in cartons is usually too sweet, for my preference - syrupy. If others enjoy that - more for you, I guess. 😉 I might buy one carton a year, which usually is enough to reconfirm prejudices. 🤷♀️
Never had the specific brand you posted.
Omg...all that homemade 'thickness'/texture is just the thing that would make me 🤢. However, I do like the favor of a low fat carton version of it.1 -
Those Lofthouse cookies are "meh" at best.
Now homemade Toll House cookies? Those are my Achilles heel. Can't have them anywhere near me.0 -
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.
Bring a pot of water to boil (with about a tsp. of sugar). Drop in sweet corn. Remove from heat and cover for 15 minutes. Perfect corn on the cob.0 -
I think I survived my second pregnancy on lofthouse cookies alone. They are so good and addicting.
I also love eggnog, but can only have a super small portion that I sip slowly.
Sweet corn is amazing and I could eat many ears of it myself.
I love candy corn, but again, can only have a small amount.
I hate jelly beans and those circus peanuts.
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kristinajeang wrote: »I think I survived my second pregnancy on lofthouse cookies alone. They are so good and addicting.
I also love eggnog, but can only have a super small portion that I sip slowly.
Sweet corn is amazing and I could eat many ears of it myself.
I love candy corn, but again, can only have a small amount.
I hate jelly beans and those circus peanuts.
I go back and forth with candy corn. I like it. I don't like it. I like it. I don't like it. It's confusing, I tell ya!0
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