Quote: AxelWolfAre you too cheap to get a proper meal?Quote: SOOPOOQuote: DRichI had a 10oz Turkey Pastrami sandwich with swiss cheese on Rye. It was a big sandwich but it is the only thing I will eat today. I think the Kroger Turkey Pastrami tastes better than their regular Pastrami.
Jealous. Made a can of chunky New England clam chowder. But add some raw sliced mushrooms and sriracha sauce. Your sandwich looks better.
I really like soup. It feels like a proper meal to me. I sometimes get Chinese takeout.... I’ll get a quart of hot and sour soup with 4 wontons added. With the noodles it is almost enough for an entire meal.
Quote: vegasQuote: GreasyjohnQuote: EvenBobThe only pudding we have here
is sold by a serial rapist.
His earliest release date from a prison in Phoenix is September 25, 2121 (but sentence was 3-10 years, so he may not get out until 2028).
September 25, 2121 would make him 186 years old. He should be harmless by then!
Oops. I meant 2021.
Quote: DRichI had a 10oz Turkey Pastrami sandwich with swiss cheese on Rye. It was a big sandwich but it is the only thing I will eat today. I think the Kroger Turkey Pastrami tastes better than their regular Pastrami.
Much too much meat for my taste and you appear to be missing the spicey mustard. I'm not sure what the proper ratio of meat to bread is, but that far exceeds it.
I do agree turkey pastrami is superior to regular.
Quote: billryanQuote: DRichI had a 10oz Turkey Pastrami sandwich with swiss cheese on Rye. It was a big sandwich but it is the only thing I will eat today. I think the Kroger Turkey Pastrami tastes better than their regular Pastrami.
Much too much meat for my taste and you appear to be missing the spicey mustard. I'm not sure what the proper ratio of meat to bread is, but that far exceeds it.
I do agree turkey pastrami is superior to regular.
For me that was just about the perfect ratio. I don't use condiments on any food. Just meat, cheese, and bread for me.
Quote: billryanQuote: DRichI had a 10oz Turkey Pastrami sandwich with swiss cheese on Rye. It was a big sandwich but it is the only thing I will eat today. I think the Kroger Turkey Pastrami tastes better than their regular Pastrami.
Much too much meat for my taste and you appear to be missing the spicey mustard. I'm not sure what the proper ratio of meat to bread is, but that far exceeds it.
I do agree turkey pastrami is superior to regular.
Actually that looks like the normal amount for a typical NY deli. I've seen them go to ridiculous extremes, especially with pastrami+corned beef combos:
Quote: TumblingBones
I would ask for two extra pieces of bread with that one and make two nice sandwiches.
Quote: TumblingBonesQuote: billryanQuote: DRichI had a 10oz Turkey Pastrami sandwich with swiss cheese on Rye. It was a big sandwich but it is the only thing I will eat today. I think the Kroger Turkey Pastrami tastes better than their regular Pastrami.
Much too much meat for my taste and you appear to be missing the spicey mustard. I'm not sure what the proper ratio of meat to bread is, but that far exceeds it.
I do agree turkey pastrami is superior to regular.
Actually that looks like the normal amount for a typical NY deli. I've seen them go to ridiculous extremes, especially with pastrami+corned beef combos:
Those are photo ops for tourists. They are not typical for a NY Deli. Of literally thousands of delis in NY, there are a handful that make sandwiches like that and as far as I know they are all in tourists areas of Manhattan. Even there, most people order half sandwiches.
I'm a huge guy and have a very hearty appetite and will order a sandwich and two or three rolls and then grab a doggie bag for the leftovers.
At home, I can get three sandwiches out of a pound of roast beast.
Quote: billryanQuote: TumblingBonesQuote: billryanQuote: DRichI had a 10oz Turkey Pastrami sandwich with swiss cheese on Rye. It was a big sandwich but it is the only thing I will eat today. I think the Kroger Turkey Pastrami tastes better than their regular Pastrami.
Much too much meat for my taste and you appear to be missing the spicey mustard. I'm not sure what the proper ratio of meat to bread is, but that far exceeds it.
I do agree turkey pastrami is superior to regular.
Actually that looks like the normal amount for a typical NY deli. I've seen them go to ridiculous extremes, especially with pastrami+corned beef combos:
I can get three sandwiches out of a pound of roast beast.
Never had roast beast before. Sounds interesting.
Mediterranean food is becoming more and more popular
I like it quite a bit - the key to it is the uncommon spices
some of the joints - the meat is dry - and some of the joints hit it right
meat that is called "shawarma" is cooked in a different way and if it's done right is very tender
beef shawarma:
Quote: mcallister3200Quote: billryanQuote: TumblingBonesQuote: billryanQuote: DRichI had a 10oz Turkey Pastrami sandwich with swiss cheese on Rye. It was a big sandwich but it is the only thing I will eat today. I think the Kroger Turkey Pastrami tastes better than their regular Pastrami.
Much too much meat for my taste and you appear to be missing the spicey mustard. I'm not sure what the proper ratio of meat to bread is, but that far exceeds it.
I do agree turkey pastrami is superior to regular.
Actually that looks like the normal amount for a typical NY deli. I've seen them go to ridiculous extremes, especially with pastrami+corned beef combos:
I can get three sandwiches out of a pound of roast beast.
Never had roast beast before. Sounds interesting.
I think I saw it on Mulberry Street.
Quote: lilredrooster......................
Mediterranean food is becoming more and more popular
I like it quite a bit - the key to it is the uncommon spices
some of the joints - the meat is dry - and some of the joints hit it right
meat that is called "shawarma" is cooked in a different way and if it's done right is very tender
beef shawarma:
I’m pretty sure Shawarma is middle eastern, not Mediterranean.
But you are correct that both cuisines are gaining popularity.
I have seen quick service chains popping up for both, Zoes Kitchen and Naff Naff
no bean chili. On a lettuce wrap
with chopped red onion. Too good,
I ate 4 of them. The chili was da bomb..
Quote: EvenBobChili cheese dog with homemade
no bean chili. On a lettuce wrap
with chopped red onion. Too good,
I ate 4 of them. The chili was da bomb..
Looks great! What kind of ‘dogs’ do you use?
Quote: SOOPOO
Looks great! What kind of ‘dogs’ do you use?
Ball Park Franks
I'm not a big fan of hotdogs, i'll have one occasionally, but I load it up with lots of condiments. Just toss my chili, cheese and onions on a bun and i'm happy.Quote: SOOPOOQuote: EvenBobChili cheese dog with homemade
no bean chili. On a lettuce wrap
with chopped red onion. Too good,
I ate 4 of them. The chili was da bomb..
Looks great! What kind of ‘dogs’ do you use?
Quote: EvenBobBall Park Franks
I prefer hot dogs that seem less ‘watery’. Nathan’s now available in my Wegmans. The lettuce is a great idea instead of a mediocre hot dog roll.
A banana
Then
Coffee with a blueberry muffin
Quote: SOOPOOI prefer hot dogs that seem less ‘watery’. Nathan’s now available in my Wegmans. The lettuce is a great idea instead of a mediocre hot dog roll.
I am at the point now where I will not buy any hot dogs except Nathan's. I used to buy the cheap hot dogs but as I get older I appreciate the flavor of Nathan's over saving a couple of dollars. I probably only buy hot dogs two or three times a year.
Quote: DRichI am at the point now where I will not buy any hot dogs except Nathan's. I used to buy the cheap hot dogs but as I get older I appreciate the flavor of Nathan's over saving a couple of dollars. I probably only buy hot dogs two or three times a year.
Hebrew National hotdogs are really good
Quote: gamerfreakHebrew National hotdogs are really good
During my recent RV travels
I visited Montgomery Alabama
Wandered around downtown
Came to a historic sign marker in front of an old restaurant
Chris Hot Dogs
established 1917
I had to have one. They've been serving them for over 100 years
It was pretty good. Ate it safely at an outdoor table.
If you must eat tubular get a grilled sausage. So many great varieties and made from recognizable meat
Quote: Ace2I’ve never understood why anyone would eat a hot dog
If you must eat tubular get a grilled sausage. So many great varieties and made from recognizable meat
What else would you slice up to mix with Kraft Mac n Cheese?
Quote: billryanMy Safeway carries a bunch of different Nathan's hot dogs but not my favorite- the bigger than the bun type. It's just as well as they are terrible for me. Sabretts, Hebrew National or Nathans are the only ones I will eat. Grilled or microwaved, with a toasted bun and spicey mustard.
I’ve never had a Sabrett’s not from a NYC street vendor! Every December I go to NYC for a conference, and before my expensive NYC restaurant dinner I always eat ‘one with’, meaning mustard, sauerkraut, and onions. Yum. For my 5 single years I would buy a large pack of hot dogs, often alternating between Hebrew National and Nathan’s. Yum.
Always broiled.
Quote: billryanMy Safeway carries a bunch of different Nathan's hot dogs but not my favorite- the bigger than the bun type.
They haven't been called that in years - ever since Nathan's changed the size of its regular hot dogs from 2 ounces to 1.5 (and replaced the package of four quarter-pound franks with five 2.4-ouncers), they're called "Bun-Length" now.
The only "cheap" brand that I like is Kirkland. As for Hebrew National vs. Nathan's, I find that Nathan's can withstand a microwave better.
As for what I ate today: leftovers of what I believe is called a "tuna stack," consisting of:
Low-carb taco-size spinach tortilla
Alfredo sauce
Can of tuna
Spinach
2/3 cup of Italian cheese blend (mozzarella, provolone, asiago, parmesan, romano)
Another tortilla, more sauce, another can of tuna, more spinach, more cheese
Repeat two more times; top with a fifth tortilla and the remaining sauce from the jar
Bake at 350 degrees for 30 minutes
The bun length have a different casing than the BTTN ones, or at least they used to.
Eating more than one causes my ankles to swell, and who can eat only one.
Horrifying !Quote: gamerfreakWhat else would you slice up to mix with Kraft Mac n Cheese?
Quote: gamerfreakWhat else would you slice up to mix with Kraft Mac n Cheese?
Mac & cheese with sliced up hot dogs in it was main cuisine through college. That and Baco soup.
So far I've seen members express a preference for Ball Park, Sabretts, Hebrew National or Nathans. All are IMHO pretty good choices when The Worlds Best Hot Dog is not available. All are pretty well known and easy to obtain anywhere in the U.S. (my apologies to those forum members in other lands for taking a US-centric view but hey, we're talking hot dogs here, not haggis, lasagne, or sushi). So what is the best? Well before I reveal the answer I want to clear up some confusion and mythology re the origins of the tube steak. Specifically, the truth about Nathans.
Nathans is indeed a Coney Island institution but they were NOT the ones responsible for making the hot dog an American staple. That honor goes to Feltman's which was founded on Coney Island in 1867. It was Charles Feltman who had the idea of inserting a frankfurter in a specially-made bun which could easily be held and eaten on the street or at the beach. Feltman called it a Coney Island red hot. Nathan's was started 50 years later by Nathan Handwerker who worked at Feltmans. What Nathan and his heirs were very good at was marketing (e.g., the annual 4th of July Hot Dog eating contest) and sales (he charged a nickel less than Feltman). Feltman's closed in 1954 but re-opened in 2017 in the original location. You won't find their dogs in the local market but you can order them on the or from Amazon. If you like Nathan's dogs you might want to order some Feltman's and compare.
Or you can skip over both Nathan's and Feltman's and go directly to The Worlds Best Hot Dog without passing Go. The WBHD award goes to the Zweigle's Pop-Open. Zweigle's was founded in 1880 in Rochester NY. To give you an idea of how big a deal these hot dogs are in Rochester, back in the 60s when McDonalds and Burger King first tried to open restaurants in the Rochester metro are they found that people just weren't interested in what they had on the menu. I even remember a Burger King that for several years offered hot dogs on the menu just to get folks in the door.
Zweigle, like Feltman, was German who emigrated to the U.S. In the 1920s some folks in Rochester's German community came up with the idea of an un-smoked "white hot" as a cheaper alternative to red hot. Zweigle's added them to their product line in 1925 and you can now get both at Wegman's or from NewYorkStyleDeli.com. They even have a combo pack (3 reds and 3 whites). Just make sure you get the Pop Opens and not the skinless.
For those who think I'm biased and/or exaggerating, I would simply say try them before you judge. I've lived in 6 states on both the East and West coasts and always made a point of bringing back some Zweigle's after every visit back to Rochester and then inviting my friends over for beer and dogs. The reviews were always 100% unanimous. Everyone said these really were the best dogs they ever had.
Finally, there's the issue of how to cook these. Never ever steam or microwave a pop-open! You should only grill or broil. The natural casing will char and then eventually pop-open (hence the name):
As to toppings anything goes but in the Rochester dinners and hot dog stands, in addition to ketchup and mustard, folks like to add hot sauce (also known as "meat sauce". It's hard to describe (it's not really hot and is sort of like a Sloppy Joe mix) but you can either buy some from the same stores that sell the Zeigle products or you can make your own. If you're really hunger and not worried about your arteries, try making a Garbage Plate. There are various versions but all look something like this:
My wife would kill me if I ate one (assuming I didn't die in the attempt) but they're a big deal with the college students in Rochester.
Enjoy.
Could not agree more on need to grill or broil all hot dogs. I do make the exception for Sabrett’s on street corner in NYC.
I'm not sure who would eat that last plate of food, but it looks like something that you would be getting ready to take out to the pig's trough.Quote: TumblingBonesI know that when it comes to hot dogs, like with pizza, every part of the country has it's regional preference. I also know that tastes vary from person to person. However despite that I will now do you all the favor of educating you in regards to what the best hot dog in the country world is and how it is correctly prepared
Never EVER boil or microwave a hot dog unless you plan on using for some purpose other than eating
So far I've seen members express a preference for Ball Park, Sabretts, Hebrew National or Nathans. All are IMHO pretty good choices when The Worlds Best Hot Dog is not available. All are pretty well known and easy to obtain anywhere in the U.S. (my apologies to those forum members in other lands for taking a US-centric view but hey, we're talking hot dogs here, not haggis, lasagne, or sushi). So what is the best? Well before I reveal the answer I want to clear up some confusion and mythology re the origins of the tube steak. Specifically, the truth about Nathans.
Nathans is indeed a Coney Island institution but they were NOT the ones responsible for making the hot dog an American staple. That honor goes to Feltman's which was founded on Coney Island in 1867. It was Charles Feltman who had the idea of inserting a frankfurter in a specially-made bun which could easily be held and eaten on the street or at the beach. Feltman called it a Coney Island red hot. Nathan's was started 50 years later by Nathan Handwerker who worked at Feltmans. What Nathan and his heirs were very good at was marketing (e.g., the annual 4th of July Hot Dog eating contest) and sales (he charged a nickel less than Feltman). Feltman's closed in 1954 but re-opened in 2017 in the original location. You won't find their dogs in the local market but you can order them on the or from Amazon. If you like Nathan's dogs you might want to order some Feltman's and compare.
Or you can skip over both Nathan's and Feltman's and go directly to The Worlds Best Hot Dog without passing Go. The WBHD award goes to the Zweigle's Pop-Open. Zweigle's was founded in 1880 in Rochester NY. To give you an idea of how big a deal these hot dogs are in Rochester, back in the 60s when McDonalds and Burger King first tried to open restaurants in the Rochester metro are they found that people just weren't interested in what they had on the menu. I even remember a Burger King that for several years offered hot dogs on the menu just to get folks in the door.
Zweigle, like Feltman, was German who emigrated to the U.S. In the 1920s some folks in Rochester's German community came up with the idea of an un-smoked "white hot" as a cheaper alternative to red hot. Zweigle's added them to their product line in 1925 and you can now get both at Wegman's or from NewYorkStyleDeli.com. They even have a combo pack (3 reds and 3 whites). Just make sure you get the Pop Opens and not the skinless.
For those who think I'm biased and/or exaggerating, I would simply say try them before you judge. I've lived in 6 states on both the East and West coasts and always made a point of bringing back some Zweigle's after every visit back to Rochester and then inviting my friends over for beer and dogs. The reviews were always 100% unanimous. Everyone said these really were the best dogs they ever had.
Finally, there's the issue of how to cook these. Never ever steam or microwave a pop-open! You should only grill or broil. The natural casing will char and then eventually pop-open (hence the name):
As to toppings anything goes but in the Rochester dinners and hot dog stands, in addition to ketchup and mustard, folks like to add hot sauce (also known as "meat sauce". It's hard to describe (it's not really hot and is sort of like a Sloppy Joe mix) but you can either buy some from the same stores that sell the Zeigle products or you can make your own. If you're really hunger and not worried about your arteries, try making a Garbage Plate. There are various versions but all look something like this:
My wife would kill me if I ate one (assuming I didn't die in the attempt) but they're a big deal with the college students in Rochester.
Enjoy.
Quote: AxelWolfI'm not sure who would eat that last plate of food, but it looks like something that you would be getting ready to take out to the pig's trough.Quote: TumblingBonesIf you're really hunger and not worried about your arteries, try making a Garbage Plate. There are various versions but all look something like this:
My wife would kill me if I ate one (assuming I didn't die in the attempt) but they're a big deal with the college students in Rochester.
Enjoy.
One of the local traditions is the "Garbage Plate Run". Several variations but the nastiest is you run 2 miles to the restaurant, eat a Garbage Plate as fast as you can, then run 2 miles back to the finish line.
it's a Martha Stewart idea. Took
the leftover chili and mixed in
half a package of cream cheese.
Heated in the micro for a few
minutes till the cheese melted.
Took a bowl of green leaf lettuce
and baby spinach and mixed in the
chili until all the leaves were coated.
I was surprised at how good this was,
a warm yet not wilted salad. Thank
you Martha Stewart.
She was a model in the 60's and was
on the cover of lots of mags.
Quote: AxelWolfI'm not sure who would eat that last plate of food, but it looks like something that you would be getting ready to take out to the pig's trough.Quote: TumblingBonesI know that when it comes to hot dogs, like with pizza, every part of the country has it's regional preference. I also know that tastes vary from person to person. However despite that I will now do you all the favor of educating you in regards to what the best hot dog in the country world is and how it is correctly prepared
Never EVER boil or microwave a hot dog unless you plan on using for some purpose other than eating
So far I've seen members express a preference for Ball Park, Sabretts, Hebrew National or Nathans. All are IMHO pretty good choices when The Worlds Best Hot Dog is not available. All are pretty well known and easy to obtain anywhere in the U.S. (my apologies to those forum members in other lands for taking a US-centric view but hey, we're talking hot dogs here, not haggis, lasagne, or sushi). So what is the best? Well before I reveal the answer I want to clear up some confusion and mythology re the origins of the tube steak. Specifically, the truth about Nathans.
Nathans is indeed a Coney Island institution but they were NOT the ones responsible for making the hot dog an American staple. That honor goes to Feltman's which was founded on Coney Island in 1867. It was Charles Feltman who had the idea of inserting a frankfurter in a specially-made bun which could easily be held and eaten on the street or at the beach. Feltman called it a Coney Island red hot. Nathan's was started 50 years later by Nathan Handwerker who worked at Feltmans. What Nathan and his heirs were very good at was marketing (e.g., the annual 4th of July Hot Dog eating contest) and sales (he charged a nickel less than Feltman). Feltman's closed in 1954 but re-opened in 2017 in the original location. You won't find their dogs in the local market but you can order them on the or from Amazon. If you like Nathan's dogs you might want to order some Feltman's and compare.
Or you can skip over both Nathan's and Feltman's and go directly to The Worlds Best Hot Dog without passing Go. The WBHD award goes to the Zweigle's Pop-Open. Zweigle's was founded in 1880 in Rochester NY. To give you an idea of how big a deal these hot dogs are in Rochester, back in the 60s when McDonalds and Burger King first tried to open restaurants in the Rochester metro are they found that people just weren't interested in what they had on the menu. I even remember a Burger King that for several years offered hot dogs on the menu just to get folks in the door.
Zweigle, like Feltman, was German who emigrated to the U.S. In the 1920s some folks in Rochester's German community came up with the idea of an un-smoked "white hot" as a cheaper alternative to red hot. Zweigle's added them to their product line in 1925 and you can now get both at Wegman's or from NewYorkStyleDeli.com. They even have a combo pack (3 reds and 3 whites). Just make sure you get the Pop Opens and not the skinless.
For those who think I'm biased and/or exaggerating, I would simply say try them before you judge. I've lived in 6 states on both the East and West coasts and always made a point of bringing back some Zweigle's after every visit back to Rochester and then inviting my friends over for beer and dogs. The reviews were always 100% unanimous. Everyone said these really were the best dogs they ever had.
Finally, there's the issue of how to cook these. Never ever steam or microwave a pop-open! You should only grill or broil. The natural casing will char and then eventually pop-open (hence the name):
As to toppings anything goes but in the Rochester dinners and hot dog stands, in addition to ketchup and mustard, folks like to add hot sauce (also known as "meat sauce". It's hard to describe (it's not really hot and is sort of like a Sloppy Joe mix) but you can either buy some from the same stores that sell the Zeigle products or you can make your own. If you're really hunger and not worried about your arteries, try making a Garbage Plate. There are various versions but all look something like this:
My wife would kill me if I ate one (assuming I didn't die in the attempt) but they're a big deal with the college students in Rochester.
Enjoy.
Having gone to school in Rochester, the only time we would even think about these was after a night of hard drinking. The bars close at
2AM and they were pretty much the only thing open. Garbage plates are like White Castles. An outstanding litmus test. If you find yourself wanting them, you probably shouldn't be driving.
I loved hot dogs. I still do but I realize I can only eat a couple a few times a year.
Quote: SOOPOOCould not agree more on need to grill or broil all hot dogs.
I never do either. I put three or four in a small frying pan. tiny amount of oil. and under medium heat I constantly roll the dogs back and forth back and forth until they have an even color and are plumped-up. Maximum flavor.
On a very rare occasion, I buy a bottle of onions in a sauce but the only ones I really liked were the Sabrett brand and they were hard to find. At our community cookouts, we usually have brats, which I'm not crazy about.
with sauteed baby spinach on a lettuce
wrap.
Quote: EvenBobBBQ pulled pork with sour cream on a lettuce wrap.
That pork looks good. How long did you cook it on the BBQ?
Quote: DRich
That pork looks good. How long did you cook it on the BBQ?
Pork butt is cooked in a slow
cooker or a pressure cooker
or smoked for 8-10 hours.
Then it's pulled apart and
mixed with BBQ sauce.
Quote: EvenBobPork butt is cooked in a slow
cooker or a pressure cooker
or smoked for 8-10 hours.
Then it's pulled apart and
mixed with BBQ sauce.
Sorry, when I hear somebody say they made BBQ I assume they cooked it on the BBQ. Besides, I don't put BBQ sauce on my pulled pork. I usually smoke it and prefer the smokey flavor. Actually, I only eat BBQ that doesn't have sauce. I prefer dry rub and smoked BBQ.
cheese and red onion on lettuce
wraps. Real quick and easy, I
made this in college a lot with
bread instead of lettuce. Just
need a small pan and a hotplate.
cauliflower and cabbage and homemade
gravy.