HotDogs - Articles and Posts from Slashfood

Posts with tag HotDogs

Hot Dog Taste Test

Posted Sep 1st 2009 4:43PM by Slashfood Editor
Filed under: Pork, Meat, Taste Test

Did your favorite frank lead the pack? Read on.

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Best Hot Dogs

Our intrepid pack of testers chomped their way through 50 different franks, hot dogs and wieners in hot pursuit of the top tube steak in all the land. Not a single chicken, turkey or tofu dog made the final cut, while beef and pork reigned supreme.

Did your favorite frank lead the pack? Read on.

Nathan Ellis Perkel

Getty Images North America

Best Hot Dogs

Nathan Ellis Perkel

20. DIETZ & WATSON NEW YORK BRAND BEEF FRANKS
(All Beef, Natural Casing)

The strong casing caused our panel to snap to attention, and the solid, beefy interior makes this a dandy, workaday dog.

Nathan Ellis Perkel

19. SABRETT SKINLESS BEEF FRANKFURTERS
(All Beef)

Our panelists were split on the subtly peppery aftertaste, but all sang the praises of the juicy, gently salted initial flavor experience.

Nathan Ellis Perkel

18. COLEMAN NATURAL UNCURED BEEF HOT DOGS
(Uncured, All Beef)

All tasters sang the praises of the smoky, bratwurst-like flavor or this firm, un-fancy frank.

Nathan Ellis Perkel

17. HILLSHIRE FARMS LIT'L BEEF FRANKS
(All Beef)

These wee wieners pack a lot of meaty, salty flavor into a bitty bite. The size allows for lots of skin crisping, and our panel deemed 'em a 'perfectly respectable cocktail frank.'

Nathan Ellis Perkel

16. WOLFE'S NECK UNCURED HOT DOGS
(Pork, Beef, Natural Lamb Casing)

Our tasters were in agreement that a pinch more salt would really make this pup pop, but still, the snappy, crunchy skin and juicy inside more than made up for it.

Nathan Ellis Perkel

15. OSCAR MEYER PREMIUM BEEF FRANKS
(All Beef)

On the other hand, this one got a teensy bit too silly with the salt shaker, but still nosed ahead with a distinctive smoky sweetness, and a snappy skin that crisps up beautifully over an open flame.

Nathan Ellis Perkel

14. OSCAR MAYER WIENERS
(Turkey, Chicken, Pork)

This childhood classic holds its own against the fancier franks, earning raves for its spicy, smoky flavor combo and sturdy casing. Oh, Oscar, we are still in love with you.

Nathan Ellis Perkel

13. BALL PARK BEEF FRANKS
(All Beef)

Every single tester waxed wacky over the satisfying juice jolt of this beefy stadium staple. The flavor may not be a grand slam, but it's a solid base hit.

Nathan Ellis Perkel

12. OSCAR MAYER MINI HOT DOGS
(All Beef)

This tiny dog has the heart of a champion, fetching maximum intense flavor per square centimeter. As one panelist suggests, 'Wrap some Pillsbury around these, and you've got a party!'

Nathan Ellis Perkel

Anthony Bourdain's 'No Reservations' - New Season Starts Tonight

Posted Jul 13th 2009 5:30PM by Alex Van Buren
Filed under: Television/Film

Beloved Anthony Bourdain, in his show "No Reservations", hops back on the tube tonight, with a season premiere that looks pretty darn delicious -- and fattening -- if this preview video is to be believed.

In it, Tony tucks into a 12-inch-long Chilean hot dog covered with sauerkraut, guacamole and an avert-thine-eyes-health-care-professionals incredible slop of mayo. His thoughts? "I don't know whether to eat this thing or conceal it in a brown paper bag."

We can't wait.

[Via Youtube]

Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn

Posted Jul 2nd 2009 4:00PM by Pervaiz Shallwani
Filed under: Grilling, Condiments, Summer

Doug Sohn, owner of Hot Doug's. Photo: William Couch/ Flickr.

Frankfurter maestro Doug Sohn, the man behind the beloved Chicago eatery Hot Doug's, is a stickler for putting the same care into his hot dog toppings that a top chef would a béarnaise sauce.

"Whatever you pair, you want it to taste good," he says. "We caramelize our onions in real butter. We get the freshest tomatoes."

Sohn is a trained chef who bypassed life in a haute restaurant to grill haute dogs. He's been on the wiener beat for nearly a decade, and remains an undeterred champion of foie gras in the wake of a since-overturned Chicago-wide ban. His sought-after pups feature tantalizing names like the "mighty hot" Keira Knightley and the "mighty, might, mighty hot!" Salma Hayek andouille sausage.

With grills heating up for the Fourth of July, here are Sohn's thoughts on how to spruce up that old dog.

Sohn on bringing his own dogs to Cubs games and the awesomeness of foie gras franks after the jump.

Continue reading Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn

Hot Dog Crazy - The Kansas City Star in 60 Seconds

Posted May 28th 2009 12:00PM by Monika Bartyzel
Filed under: In Sixty Seconds

One writer searches out the best Chicago-style hot dogs in Kansas City and finds them at Miami Ice, Westport Flea Market Bar & Grill, Fritz's Superior Meat and elsewhere.
A couple takes their love of cooking and history to new heights by digging up historical recipes for antiquated dishes like World War I Potato Salad.
New barbecue books from five grill fiends.
Zuccardi Zeta 2005 , a notable Argentinian bottle of vino is, at $48, as pricey as it is palatable.
The lowdown on the fast food at five of the city's big sports and entertainment venues.
"Fresh," a sustainable food documentary that features some local names, will screen next weekend.
A roundup of notable restaurants serving everything from barbecue to Ethiopian food.
Recipes: Pork Cutlets with Warm Florentine Bean Salad, Strawberry Pie and 7-Day Menu Planner

Free Oscar Mayer Franks - Get Yer Hot Dog Here!

Posted May 20th 2009 6:30PM by Alex Van Buren
Filed under: Site Announcements, On the Blogs

The phrase "free hot dogs" is music to some folks' ears any time of year, but particularly with Memorial Day weekend around the bend.

Oscar Mayer has stepped up to start the grillmania: if you hit the site right now (until midnight tonight, EST) you can click your way to a coupon for a free pack of dogs. Unfortunately, you can't waltz right into the store, coupon in hand: It's a wait-for-the-mailman dealio. But it's still a pretty grand deal for those who could eat grilled dogs all summer long.

[Via Newsday]

The Onion Sauce Guy Dies at Age 78

Posted Jan 16th 2009 4:00PM by Bruce Watson
Filed under: The Best ... in All of New York, Condiments, America, Fast Food

When it comes to figuring out who created various condiments, history tends to be amazingly vague. For example, although we know that mustard was developed by the ancient Romans, we have no idea about the identity of the unknown chef who first combined wine vinegar and ground mustard seeds. Similarly, history records that ketchup originally came from China, where it was a form of fish sauce; however, there is no record of the person who made this great leap forward. Similarly, the sands of time have swallowed the name of the great pioneer who first drizzled the magic ingredient on french fries.

So it goes: from relish to chutney, jelly to ice cream, history may occasionally honor a key innovator or entrepreneur, but all too often neglects the silent inventor who toils in obscurity. With that in mind, it seems particularly vital that we honor those few, rare pioneers whose names have not been lost to history. One such man was Alan S. Geisler, who died last week at the age of 78. Geisler, an MIT-trained food technologist, developed the iconic red onion sauce that is a standard condiment on New York City hot dogs. Comprised of vinegar, onion, tomato paste and other ingredients (including corn syrup), Geisler's concoction is better know as Sabrett onion sauce, for the company that markets it.

While hot dog cuisine can be fiercely regional, Sabrett sauce is a vital ingredient for New York dogs. Transplanted New Yorkers (or those who are curious about this distinctive condiment) can order it here or follow this recipe to make it at home. It is best served atop either a dirty water or freshly grilled dog, along with sauerkraut and spicy mustard. Enjoy!

Recession bites! Gray's Papaya raises the price on its famous special

Posted Oct 22nd 2008 6:00PM by Bruce Watson
Filed under: Frugal Food, Restaurants, Business, The Best ... in All of New York, America, Comfort Food, Fast Food, Local Eating

Long before Manhattan eateries started lowering prices to bring in depressed (and recessed) customers, Gray's Papaya was famous for its amazing "Recession Special." Debuting in the 1990's, the special originally cost $1.95, but rose to its current price of $3.50 in the early 2000's. Consisting of a medium tropical beverage and two hot dogs, the combination of two perfectly prepared hot dogs and a medium fruit drink has become a New York institution and one of the city's best bargains.

Unfortunately, the arrival of a real recession has forced the hot dog retailer to raise the price on its special. In February, seeing the writing on the wall, Gray's founder Nicholas Gray began warning customers that a price increase was on the way. This week, it finally came to pass: the special has now gone up to $4.45.

Even with the increase of $0.95, the special is still a great deal, and a great way to weather economic hard times. Let's just hope that things get better before Gray's has to break $5!

Martha Stewart thinks size matters!

Posted Sep 25th 2008 9:05AM by Monika Bartyzel
Filed under: Celebrities

I almost feel dirty writing out that title, but hey, I'm not the one who punned. Blame the home guru!

Yes, that picture to the right is Martha Stewart holding a ridiculously long hot dog (see it in its full-size glory at Just Jared). The dog is a 15-foot long model of the world's largest hot dog, which boasts an impressive 197 feet. However, while that's quite a meal to partake in, the real news comes in her punning comment:

For those of you who don't think length matters, I disagree -- especially when it comes to weiners. There's just never enough bites in a hot dog.

Reading things like this, I'd love to be able to spend a day chatting with her, when she doesn't have to be "on" and thinking of her carefully crafted image. I bet there's a tough, snarky woman under there who would tousle carefully folded napkins and burp with the best of them.

Midnight Molded Food: Jellied bouillon with frankfurters

Posted Aug 28th 2008 12:00AM by Kat Kinsman
Filed under: Vegetables, Beef, Recipes, Eggs, America, Retro cookery, Soups/Salads

From 500 Snacks: Bright Ideas for Entertaining (1941), Culinary Arts Institute

I'm interrupting the semi-regularly scheduled Midnight Sausage series to share molded food images and recipes from my personal collection of early-to-mid 20th century cookbooks. There will be aspic. There will be mousse. There will be various gelatins. All will be semi-solid and of debatable degrees of edibility.

Please feel free to shimmy and shake your way to the comments section to share your very own magical, masticable molds of yore.

Previously - Corned Tongue in Aspic

Hot dogs to die for

Posted Aug 2nd 2008 2:00PM by Shayna Glick
Filed under: On the Blogs

Close up view of two hot dogs with dijon mustard.

Another weekend has rolled around, and we all want to eat fun, weekend-y food. Though I'll eat a veggie dog every now and then, I'm not a big fan of regular hot dogs. If hot dogs are on your weekend menu, though, this is for you.

Al Dente has put together a list of five hot dogs that'll kill you, literally...you know, if you ate one everyday for a long period of time. Anyway, all the hot dogs look like a good occasional indulgence (and I stress occasional). Maybe if you deserve a treat this weekend, you could try one of the kinds of hot dog covered. Except the hamdog. I don't think I could recommend that one in good conscience, ever. Perhaps you should also avoid a lard dog, but I'll leave that up to you.

[Via Neatorama]

Elevate your summer cook-out with gourmet hot dogs

Posted Jul 23rd 2008 1:59PM by Marisa McClellan
Filed under: Beef, Poultry, Pork, Raves & Reviews, New Products

I remember once, while I was around 7 years old and playing at a friend's house, my mom stopped by with lunch for me (they were doing her a favor by watching me and she didn't want to impose on them to feed me as well). It consisted of a napkin-wrapped hot dog that she pulled out of her purse. I remember looking at with distaste, as the hot dog was wrinkled and grey, and the bun was also a sad affair. It was edible, but certainly not exciting. That experience colored my perception of hot dogs and it was years before I ate them with gusto.

Fast forward to the present day and I am singing a very different hot dog song. This conversion is in large part due to gourmet meat producer D'Artagnan's new line of exotic (and very tasty) hot dogs. They come in four varities - pork, beef, buffalo and duck and they are made from meat that was never treated with antibiotics or growth hormones. They are uncured, which means that they are nitrate-free. For all the fancy varieties of meat, they do still taste much like your classic hot dog. Larger than the traditional frank, they are filling, which means that while the pack only comes with four dogs, you'll only need to eat one to be satisfied, so there's plenty to go around.

I recommend eating them with potato salad and some good, whole grain mustard. Very tasty!

Sports Illustrated covers Nathan's Hot Dog Eating Contest

Posted Jul 6th 2008 2:05PM by Shayna Glick
Filed under: America, Summer

Photo of a man about to eat a hot dog, with a pile of hot dogs in front of him and a blue background that says Nathan's.

Well, the Fourth of July has come and gone once more, and that means so has one more Nathan's Hot Dog Eating Contest. According to Sports Illustrated online, the whole thing was quite a spectacle, and lots of fun.

The contest this year was won by American Joey Chestnut (not pictured*). A crowd of 35,000 watched and cheered, and apparently had to be entertained for about five hours before the actual contest. SI reported that there was a trampoline duo, a rock band from New Jersey, the "Bun-ette" cheerleaders, an actual on stage marriage, and a side contest for the kids (whoever stayed the cleanest while eating a hot dog won).

Sounds like quite a way to spend your Independence Day. The author of the article commented that most people only go to the contest once, and that's enough. I think I'd fall into that category. What are your thoughts on that?

*Update: that actually is Joey Chestnut.

The Nathan's Famous Fourth of July International Hot Dog-Eating Contest

Posted Jul 4th 2008 7:00AM by Kat Kinsman
Filed under: East Coast, Beef, Books, Grilling, America, Festivals, Holidays, Guilty Pleasures, Summer

Philadelphia Magazine writer Jason Fagone spent one year profiling some of the most divinely outsized personalities in the world of competitive eating. While Akron house painter Coondog O'Karma makes a midlife grab at glory via rapid-fire pizza consumption, Bill "El Wingador" Simmons attempts to reclaim Wong Bowl supremacy from 90lb Sonya "Black Widow" Thomas, and day trader Tim Janus dons the mantle of the mysterious Eater X, it all comes down to one shared hunger. They all want to win the Mustard Yellow Belt of International Hot Dog Eating Supremacy back from the Japanese who'd dominated the Nathan's Famous Fourth of July International Hot Dog-Eating Contest nearly every year since 1997.

Back in July of 2001, that would mean beating the record of 25 1/8 set the previous year by Kazutoyo "The Rabbit" Arai.

That was before Takeru Kobayashi's 50 Dog Day.

Read an excerpt from Jason Fagone's Horsemen of the Esophagus on AOL Food

Hot Dog Taste Test

Posted Jun 30th 2008 3:00PM by Kat Kinsman
Filed under: Beef, Pork, Raves & Reviews, Grilling, America, Meat, Guilty Pleasures

Our intrepid pack of testers blind-chomped their way through fifty different franks, hot dogs and wieners in hot pursuit of the top tube steak in all the land. Not a single chicken, turkey or tofu dog made the final cut, while beef and pork reigned supreme. Did your favorite frank lead the pack?

Hot Dog Taste Test

W. A. Bean & Sons Red Hots

Posted Jun 25th 2008 3:01PM by Jonathan M. Forester
Filed under: Pork, Condiments, Summer

Today for lunch I'm having a local, Maine made dog, W. A. Bean & Sons Red Hot, that I'm cooking up myself for a change. Beans meats have been made in Maine since 1860. Red dyed, natural casing dogs are big up here, but this was the first time I have seen Red Hot's. Meaty pork franks, very mildly spicy at first, then with a bit of back of the mouth heat later. I wouldn't call them very spicy, but they're pretty tasty, especially with some of my spicy onion sauce. So far they are some of the best dogs I've ever had.

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Hot Dog Taste Test

Best Hot Dogs

Anthony Bourdain's 'No Reservations' - New Season Starts Tonight

Unusual Hot Dog Toppings for Fourth of July Barbecues - Q&A with (Hot) Doug Sohn

Hot Dog Crazy - The Kansas City Star in 60 Seconds

Free Oscar Mayer Franks - Get Yer Hot Dog Here!

The Onion Sauce Guy Dies at Age 78

Recession bites! Gray's Papaya raises the price on its famous special

Martha Stewart thinks size matters!

Midnight Molded Food: Jellied bouillon with frankfurters

Hot dogs to die for

Elevate your summer cook-out with gourmet hot dogs

Sports Illustrated covers Nathan's Hot Dog Eating Contest

The Nathan's Famous Fourth of July International Hot Dog-Eating Contest

Hot Dog Taste Test

W. A. Bean & Sons Red Hots

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