Won’t test Vienna or Red Hots because they’re beef & pork, and not all beef? Ummm both are ALL BEEF!!!! No pork in them!!
i appreciate the enthusiasm and loyalty to all the local and regional brands mentioned by the readers. but it would be very difficult for me to get to the east coast. i think the NYTimes might have been trying to focus on national brands available to everyone in all regions?
What? The World Health Organization has classified processed meats, such as hot dogs, as carcinogenic.
I am a native of NYC and now live in Massachusetts - there is a hot dog sold by Blue Seal here that is better than any tried in NYC.
1
'Kosher" dogs not only contain no pork, but which parts of the cow may be used are restricted.
1
As long as we're talking kosher,In addition, the animal must be healthy and unblemished, the blood of the animal must be drained, and subsequently salted to further accomplish this, the slaughter generally, is quick and should be done with a highly honed blade, the meat needs to be kept separate at all times from dairy and utensils and machinery which has been in contact with non-kosher products, and all this must be certified by an accepted rabbinical authority. How's your kosher meat? Well, it's complicated.
2
Three brands of franks two Kosher) that have been overlooked....Isaac Gelis (at one time, served at The Garden) and Shofar.
The third....Sabrett.
It'd be nice if they could be included next time.
The third....Sabrett.
It'd be nice if they could be included next time.
2
Yes, I second Heath Quinn, Kayem Old Tyme natural casing beef frankfurters are top notch. Don't have a taste test without them!
I think it was P. J. O'Rourke who after trying a hot dog in Poland said something like "It had all the same ingredients as an American hot dog, but you could taste every one."
Or maybe it was Bill Bryson. I hate to misattribute such a good line.
Regardless, hot dogs are incredibly unhealthy. As a processed meat, they are considered by the World Health Organization to be carcinogenic, in the same category as cigarettes. Maybe a future post could consider the health risks of these foods and compare with veggie dogs or other grill items that are not a risk to our health.
5
Ugh! Kill joy!
One hot dog or two on the 4th of July won't hurt anyone.
If you want them to add some veggie or turkey or chicken dogs to the mix then ask for that.
Enough of the sanctimony!
One hot dog or two on the 4th of July won't hurt anyone.
If you want them to add some veggie or turkey or chicken dogs to the mix then ask for that.
Enough of the sanctimony!
3
Next test, give the Kayem brand a try.
1
I don't think of dogs as food. To me they are a snack like cake or ice cream or chips, not the stuff that should comprise a meal.
1
Skinless hot dogs are not frankfurters.
Period.
Too bad you tested Nathan's skinless; the real Nathan's with skin are different. And better.
Frankfurters, classically, are a wurse for scalding in nearly simmering water for several minutes (and traditionally served in tied pairs with something like a hard roll (not in it) and mustard on the side for dipping). (Bratwurst is for griddling.) To adapt them to pan-grilling, you can puncture them a few times (but not more than that).
Anyway, there are marvelously flavored pork-beef frankfurters, and I say that as someone who long would never touch anything other than a beef frankfurter. A Rhode Island classic is a Saugy, and there are other labels in the Boston area (Market Basket's private label; Kayem; Old Neighborhood, et cet.) that make something similar. Pearl Meats' all-beef is a differently spiced frankfurter. (Again, I am only talking natural casing wursts here.)
Long Island has Karl Ehmers. Upstate New York has marvelous choices in Hoffmans (Syracuse), Zweigles (Rochester) and Sahlens (Buffalo).
Period.
Too bad you tested Nathan's skinless; the real Nathan's with skin are different. And better.
Frankfurters, classically, are a wurse for scalding in nearly simmering water for several minutes (and traditionally served in tied pairs with something like a hard roll (not in it) and mustard on the side for dipping). (Bratwurst is for griddling.) To adapt them to pan-grilling, you can puncture them a few times (but not more than that).
Anyway, there are marvelously flavored pork-beef frankfurters, and I say that as someone who long would never touch anything other than a beef frankfurter. A Rhode Island classic is a Saugy, and there are other labels in the Boston area (Market Basket's private label; Kayem; Old Neighborhood, et cet.) that make something similar. Pearl Meats' all-beef is a differently spiced frankfurter. (Again, I am only talking natural casing wursts here.)
Long Island has Karl Ehmers. Upstate New York has marvelous choices in Hoffmans (Syracuse), Zweigles (Rochester) and Sahlens (Buffalo).
11
And Connecticut has New Haven's Hummel Brother's hot dogs.
2