"hot dog buns" news and stories

Competitive eaters v. Ringling Bros. elephants. Photos: Getty Images

Man versus beast. That age-old test of wills is being revived once more, and this time it's about who can pack down more hot-dog buns.

As a prelude to the annual hot-dog eating contest at Coney Island, three professional eaters will go up against three Ringling Bros. and Barnum & Bailey elephants on July 3 in Brooklyn, N.Y., an organizer confirmed to Slashfood.

"The animal kingdom in general is oppressed -- many would say -- by the dominance of the human species, and if they were to win this battle, in a way it could signal a rise of the animals," George Shea, chairman of Major League Eating, tells Slashfood. "Or at the very least, a confidence booster."

Get the details on this pachyderm pack down after the jump.

American Joey Chestnut won the annual Nathan's Hot Dog Eating Contest today at Coney Island. He got down 66 hot dogs and rolls in 12 minutes. But defending champ Takeru Kobayashi, even though he was injured with a sore jaw and pain from an extracted wisdom tooth, still gave Chestnut some competition. He ate 63 hot dogs and buns in 12 minutes, his best showing ever but not enough to beat the new champ.

Hopefully you read this after you had your Fourth of July hot dogs. Congratulations Joey!

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Sara Lee has just released a new line of hot dog and hamburger buns in time for the summer grilling season. The buns are made along similar lines as their best-selling Soft & Smooth bread, which contains whole grains but has the same texture and flavor as white bread. The names of the buns are a mouthful -  Sara Lee Made With Whole Grain White Hot Dog and White Hamburger Buns - but if the success of their Soft & Smooth bread is anything to go on, it is a mouthful that consumers are eager to take.

How do they make these breads? Spencer Wise is a food scientist for Sara Lee who is credited with the creation of these breads and buns. They are about 24% whole grain, made using a "white whole wheat" flour developed by ConAgra to feel softer and look similar to white flour, and contain 6 grams of whole grains per bun. Wise says that while the basics like flour, oil and yeast are important, any baker could work them out, so "the real secret recipe lies in the amount of monoglycerides, enzymes and other additives, " the combination of which allows the bread to be made successfully on an industrial scale.

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Some people like to boil their hot dogs. I never saw the point of that. A hot dog that comes out of a pot of simmering water will never have the crisp snap of a grilled hot dog, nor will it have any of the toasty grill marks. For me, the only ways to cook a hot dog are under the broiler or over a hot barbecue. After seeing this Hot Dog Toaster from Hammacher Schlemmer, I may just reconsider, though. It toasts both dog and bun in the same machine in just minutes, with settings to adjust the heat so you don't burn your buns. A toaster like this would giver a similar effect to a real grill and will definitely give you better results than you will get from a limp, boiled dog. It retails for $49.95.

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