How do you eat a hot dog?

[ZiSunka]

What's your favorite way to eat hot dog? Grilled on a bun with ketchup and relish? On toast points with caviar and seared ahi tuna? (just kidding)

How do you like your dog?

 

[SumTinWong]

I like my hot dogs, foot long, with chili (no beans), onions, cheese and piping hot!!!

 

[rural_preacher]

Chicago style!!

With a Vienna Beef hot dog (although Hebrew National works as a suitable substitute).

 

[JMRE5150]

With Ketchup and melted cheese (like cheez whiz) on it!

 

[TwinCrier]

Put me down for the Chicago weiner as well. Poppy seed bun!

 

[rural_preacher]

With Ketchup and melted cheese (like cheez whiz) on it!

"Nobody, I mean nobody, puts ketchup on a hot dog,"
-- Clint Eastwood as Dirty Harry Callahan in Sudden Impact

 

[SumTinWong]

Has anyone here tried Nathans brand Hot Dogs? They are a bit more expensive, but if you like Hebrew nationals, you will love Nathans!!! Yummy!

 

[ZiSunka]

I've heard of them, but I've never had one!

 

[rural_preacher]

Has anyone here tried Nathans brand Hot Dogs? They are a bit more expensive, but if you like Hebrew nationals, you will love Nathans!!! Yummy!

Yes! They are very good.

 

[crossrunner]

I don't...I'm a vegetarian! ......although I will eat veggie dogs sometimes...they're good with mustard and onions.

 

[SumTinWong]

Does anyone eat "meat" dogs anymore? That is just too generic a term for me. I cannot imagine eating chicken lips or pig wing parts.

 

[rural_preacher]

Does anyone eat "meat" dogs anymore? That is just too generic a term for me. I cannot imagine eating chicken lips or pig wing parts.

Vienna Beef and Hebrew National are both made with 100% BEEF...no nasty leftover "parts".

Good Stuff!!

 

[ZiSunka]

Does anyone eat "meat" dogs anymore? That is just too generic a term for me. I cannot imagine eating chicken lips or pig wing parts.

I like to buy the franks at the local butcher shop. They are all meat, no fillers. They also taste VERY different.

 

[SumTinWong]

Ohh I know i meant I see ads all the time for mystery meat dogs, and I wonder if any of them are still being bought. It is like the term cheese food. What the heck is that?

 

[rural_preacher]

Ohh I know i meant I see ads all the time for mystery meat dogs, and I wonder if any of them are still being bought. It is like the term cheese food. What the heck is that?

I'm with you on that! Directly across the road from our church (and parsonage) is a dairy farm owned by one of my deacons. We enjoy fresh meat and fresh milk and cheese. They would probably throw me out of the church if they caught me eating a "cheese food" product.

Only the REAL thing for us! Praise God for farmers in the church.

 

[SumTinWong]

I know it. When my neighbors dad died one of the local farmers brought a dish I had never heard of, and never will forget. She also brought ooodles of sweet corn. Ya gotta love that sweet corn.

Here is what she made:
Summer Squash Casserole

2 lbs. Sliced or diced yellow squash
¼ cup chopped onions
1 cup shredded carrots
1 lb. country-style pork sausage, browned & then drained of grease
1 can (10 oz.) cream of chicken soup
1 cup sour cream
1 8-oz. Package herb stuffing (I use Stove Top chicken flavor)
½ cup melted butter

Cook the squash and onion for five minutes in salted water. Drain and set aside.
Combine the soup and sour cream, stir in the carrots and sausage, and then fold all of this into the squash. Mix the butter with the stuffing and spread half of it into a two quart casserole dish. Put the squash mixture on top and then sprinkle with the rest of the stuffing.
Bake at 350 degrees for 25 to 30 minutes. Oh my....

 

[rural_preacher]

I know it. When my neighbors dad died one of the local farmers brought a dish I had never heard of, and never will forget. She also brought ooodles of sweet corn. Ya gotta love that sweet corn.

Here is what she made:
Summer Squash Casserole

2 lbs. Sliced or diced yellow squash
¼ cup chopped onions
1 cup shredded carrots
1 lb. country-style pork sausage, browned & then drained of grease
1 can (10 oz.) cream of chicken soup
1 cup sour cream
1 8-oz. Package herb stuffing (I use Stove Top chicken flavor)
½ cup melted butter

Cook the squash and onion for five minutes in salted water. Drain and set aside.
Combine the soup and sour cream, stir in the carrots and sausage, and then fold all of this into the squash. Mix the butter with the stuffing and spread half of it into a two quart casserole dish. Put the squash mixture on top and then sprinkle with the rest of the stuffing.
Bake at 350 degrees for 25 to 30 minutes. Oh my....

This is definitely being passed on to my wife! Thank you!

I am getting hungry with all this food conversation!

 

[SumTinWong]

I know, does the information superhighway have drive through service?

 

[ZiSunka]

Do you want fries with that?

 

[SumTinWong]

Yeah and supersize it please!