Sperging about the correct way to cook a hotdog

[Skeletor]

why the fuck would i boil a hotdog

I do this because I'm in an apartment and I don't want to set off the smoke alarms like an exceptional individual, so I steam 'em.

Not German, but Pole here, sauerkraut is in fact mostly served cold. Jack is wrong about this one, as usual.

As a side dish I eat sauerkraut cold, but on a dog I like to warm it up first. But maybe I'm being exceptional. I don't put the glass jar in the microwave because I'm not that fucking stupid.

 

[Kosher Salt]

He again notes he loves them because the slit at the top means all the shit he'll load into this thing won't fall out.

This is actually a thing; it's called a New England style hot dog bun. They're just normal soft bread rolls though; the only difference is where they're sliced. Using sweet rolls for hot dogs is pretty excessive.

 

[Uncle Meat]

What's with the anti ketchup autism?

Every region has its own kind of hot dog. In Chicago it's mustard, dill pickle spear, sport peppers and electric green relish on a poppyseed bun. If you go to a hot dog vendor in Chicago and ask them to put ketchup on it, they'll refuse. They will just hand you a dog with nothing on it and a container of ketchup and make you do it. And while you do, everyone around you will stare at you disapprovingly. It's a Chicago thing. Hey... fergitaboutit...

In Georgia, they make slaw dogs. New York does Kraut. In LA, it's bacon wrapped fried dogs. Every place has a different hot dog tradition. But none of them use ketchup. Ketchup on a hot dog is only for children.

give me either Dietz and Watson

^ This. If it doesn't have a natural casing, it's a weiner, not a hot dog.

 

[AnOminous]

That is fine. But boiling leeches a lot of the flavor out, and grilling them makes a natural casing pointless. Maybe people in other parts of the country don't get old fashioned frankfurters with the natural casing.

This is why you keep the water until it's saturated and reuse it, the so-called dirty water dog.

 

[thismanlies]

I have never seen so much autism over a couple of hot dogs. Holy shit.

 

[Adamska]

Every region has its own kind of hot dog. In Chicago it's mustard, dill pickle spear, sport peppers and electric green relish on a poppyseed bun. If you go to a hot dog vendor in Chicago and ask them to put ketchup on it, they'll refuse. They will just hand you a dog with nothing on it and a container of ketchup and make you do it. And while you do, everyone around you will stare at you disapprovingly. It's a Chicago thing. Hey... fergitaboutit...

In Georgia, they make slaw dogs. New York does Kraut. In LA, it's bacon wrapped fried dogs. Every place has a different hot dog tradition. But none of them use ketchup. Ketchup on a hot dog is only for children.



^ This. If it doesn't have a natural casing, it's a weiner, not a hot dog.

Again, sometimes ketchup does add a bit of variety to a dog, especially if you dampen the sweetness in some way and use smaller doses than the other ingredients. Also fuck that crime ridden shithole for that elitism shit since they're the ones that push it; they're as obnoxious as Philly with cheesesteaks, and Texas with both BBQ and chilis. The hilarious thing is I always thought chicago dogs sucked shit, and I say this as a guy that likes their pizza (I tend to like NY or Detroit Style more tho). Customize your food as you and others like it, that's how we get regional dishes like all these hot dog and pizza styles.

But yeah, natural casings help a lot with the taste. It's also why I usually eat Kielbasa over hot dogs.

 

[Uncle Meat]

It can be hard to get the Chicago beef dog with the natural casing, sport peppers, electric green relish and poppyseed buns outside of Chicago. A lot of other places have hot dogs they call Chicago dogs, but they aren't really the same. I've had a real Chicago dog and it was very very good. But yeah, there are other ways Slaw dogs are amazing, as are slaw pastrami sandwiches. And I really like onions, hot red cabbage and mustard. That may be my favorite.

 

[Adamska]

It can be hard to get the Chicago beef dog with the natural casing, sport peppers, electric green relish and poppyseed buns outside of Chicago. A lot of other places have hot dogs they call Chicago dogs, but they aren't really the same. I've had a real Chicago dog and it was very very good. But yeah, there are other ways Slaw dogs are amazing, as are slaw pastrami sandwiches. And I really like onions, hot red cabbage and mustard. That may be my favorite.

I think my favorite is just simple diced onion and mustard as toppings. But I do enjoy myself Coney Island Dogs a lot, they're probably my favorite style. I also really like Reuben dogs too.

Either way, Jack managing to screw up the easiest meat to cook is hilarious.

 

[buttvomit]

The best way to cook a good quality hot dog is to steam it. That way the heat builds up inside the natural casing, and when you bite into it, it snaps with a crack, spewing hot dog juice into your mouth. That gives you an explosion of hot dog flavor right away. It sounds dirty, but hot dog connoisseurs swear by it! If you grill or fry a dog, the casing shrivels and gets hard. Boiling it is ok if you can't steam, but you run the risk of the casing cracking. A good hot dog should have an intact skin. Never poke a real frankfurter with a fork. Always use tongs.

With supermarket dogs with collagen casings all bets are off. It's going to be one blubbery texture all the way through no matter what you do. Might as well burn them on a grill to try to get some kind of texture to them.

the best way to cook is a dog is on a hotdog roller machine and the 2nd best way is to cook it over coals. In the northeast its common to split a hotdog in half and cook it on a flat top.