Nothing more disappointing than sinking your chops into a dog and chipping a tooth on a bone fragment.so I'm done with processed meat products FOR LIFE. but I have a knack of picking the dog that's got the gristle or odd bone, tooth, or hoof. I love the taste of hot dogs, red hots, brats, whites, etc. Some folks here in TN eat just the colon cut up in pieces and boiled.they're called chitlins. It probably helped that the events were usually hosted by really nice restaurants. It tasted like tripe and I like tripe so it was actually pretty good, good enough for me to clean my plate and this was only the first course. Yup, you heard that right and I have a pic to prove it. One of them was a pig colon andouille sausage. I have seen them at the store.īearfacedkiller wrote:I was in an adventurous eaters club for a minute out in Denver. I haven't tried the McKenzies but I sure will here soon. My inlaws all live in Syracuse so we just stock up and buy a 5 pound pack of each when we are there. I could also get Hoffman's in Denver but never the Snappy Grillers. I found Snappy Grillers in Florida at a Publix last time I was down there. Hoffmans has actually started distributing nationally but I cannot find them here. If not they should be available in Plattsburgh since that is just the next county over from Franklin. I do not know where you are in VT but if you are up north I would be willing to bet you can find them somewhere in Burlington. I can get them in Syracuse but other than that they are only way up north. I would be surprised if you could find them south of the thruway. You can buy Glaziers pretty much anywhere in the Adirondacks. I can only find the Glaziers in NY and they are really only found in the northern part of the state. I once had some hot dog pizza, where standard beef hot dogs were sliced thin and baked with the cheese and sauce on the pizza pie. Infact, in the Philippines I have been told that this is a fundamental modern dish: Spagetti with hot dogs, for sale at such greats as Jolly Bee and others. They are surprisingly good with spaghetti or pasta noodles, if sauced right. Nowadays there are all sorts of meat less types of hot dogs and sausages, but I remember when Loma Linda, from Loma Linda University in California, was one of the pioneers of these:Īlso, do you ever like to take hot dogs or sausages and mix them into other recipes? They can go with almost anything, as well as nearly any "ethnic" food such as Chinese, Mexican, Italian, etc. Then there are the meatless variants, such as tofu and soy dogs, vegetable protein based ones, etc. Would you say that its all in the spices that they put into them, that really determines the flavor of a sausage or hotdog? I have heard some people say that they worked at meat packing plants and saw what goes into sausages and hot dogs, and will never eat them again, and yet others love the things. Interesting, July is National Hot Dog Month and there is an association devoted to this: When it comes to sausages and hot dogs and these foods what types do you all favor? Like with everything else (knives, clothes, cars, electronics, etc) there are levels of quality, from the cheapo 99 cent special to the artisan crafted.
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