The idle musings of a former military man, former computer geek, medically retired pastor and now full-time writer. Contents guaranteed to offend the politically correct and anal-retentive from time to time. My approach to life is that it should be taken with a large helping of laughter, and sufficient firepower to keep it tamed!
Saturday, August 14, 2010
Feeling hungry?
In that case, watch how hot dogs are made.
I must confess, after seeing that, I'm no longer all that much of a fan of hot dogs . . .
Until you have a Western New York hot dog (ideally, a Sahlen's brand dog - grilled on charcoal. even more ideally, from Ted's) you don't know what a hot dog is supposed to taste like. Anything else is just... not worthy to be called a hot dog.
It's no coincidence that whenever family returns from out of state, the first meal they want is always a Ted's hot dog.
Oh, and our hot dogs aren't any dinky 5.25 inches long either.
Meh, I dunno. Maybe its just my German ancestry talking, but that didn't really bother me. That's basically how sausages have been made for centuries, only scaled-up to produce several thousand per day rather than a handful.
Yeah, I'm with Raptor. Maybe it's because we have made our own sausages before, but it all just looks like an efficient industrial way to accomplish several aspects of charcuterie that are kind of a pain in the neck if you're a home cook, which emulsified sausages like hot dogs kind of inherently are. I mean, we can make hot dogs here, it's just kind of a project.
I think I just found the perfect job for me once I retire - hotdog casing inspector!
I have made my own sausage before chopping the meat by hand then pounding it down with a mallet and putting in into skins by hand. I also used a hand cranked meat grinder a few times - made the job much easier. Don't do stuff like that now, the wife never did like the mess.
Mahy have to try it again so I can get into it if I do apply for that job next year.
"Laws are like sausages — it is best not to see them being made." -- Otto von Bismarck
ReplyDeleteLove it!!!! There hasn't been a lot of meat in commercial snags for years. I make my own for this reason.
ReplyDeleteUntil you have a Western New York hot dog (ideally, a Sahlen's brand dog - grilled on charcoal. even more ideally, from Ted's) you don't know what a hot dog is supposed to taste like. Anything else is just... not worthy to be called a hot dog.
ReplyDeleteIt's no coincidence that whenever family returns from out of state, the first meal they want is always a Ted's hot dog.
Oh, and our hot dogs aren't any dinky 5.25 inches long either.
LOL- Gotta agree Peter...
ReplyDeleteMeh, I dunno. Maybe its just my German ancestry talking, but that didn't really bother me. That's basically how sausages have been made for centuries, only scaled-up to produce several thousand per day rather than a handful.
ReplyDelete-Raptor
Yeah, I'm with Raptor. Maybe it's because we have made our own sausages before, but it all just looks like an efficient industrial way to accomplish several aspects of charcuterie that are kind of a pain in the neck if you're a home cook, which emulsified sausages like hot dogs kind of inherently are. I mean, we can make hot dogs here, it's just kind of a project.
ReplyDeleteThink I might know what lunch is though.
Had some friends that worked at Hatfield Packing. They said they used everything but the ounck!
ReplyDeleteHotdogs are OK but I do draw the line at scarple.
Gerry
pork pudding pops!
ReplyDeleteI think I just found the perfect job for me once I retire - hotdog casing inspector!
ReplyDeleteI have made my own sausage before chopping the meat by hand then pounding it down with a mallet and putting in into skins by hand. I also used a hand cranked meat grinder a few times - made the job much easier. Don't do stuff like that now, the wife never did like the mess.
Mahy have to try it again so I can get into it if I do apply for that job next year.