Text 1500, 95 rader
Skriven 2010-09-12 09:58:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: frank n furter 577
==========================
 -=> Dave Drum said to Dale Shipp <=-

 DS> How about Polish hot dog?  Or a half-smoke or red hot (I think those
 DS> two are the same)?

Not had a red hot that wasn't sort of red. Or a half-smoke that
was.

 DD> The Polish "hot dog" is covered under the kielbasa - there are two
 DD> styles of kielbasa. The one I like best is the "fresh kielbasa" which
 DD> is similar in appearance to an Italian sausage or bratwurst.

It is good, the spicing being different (I believe that it has
savory or something) from that of Italians. Brats are whiter, as
they contain veal and/or bread and/or milk.

  The other
 DD> is sold already cooked, usually in packages like big hot dogs and is
 DD> made with an emulsified meat mixture. They are OK, certainly better
 DD> than Oscar Mayer tube steaks.

I had an Oscar Mayer not long ago - it was okay if both salty and
bland at the same time. A little garlic would have done wonders.

 I usually have them with chilli - sort of
 DD> a Polish Coney. 

Something that G & A is good at.

 DD> I don't have much familiarity with the half-smoke or the red hots. I
 DD> did have red hots once in Louisiana. They were a red dyed smoked
 DD> sausage laced heavily with red pepper flakes. Neither is common around
 DD> here so I didn't think of hem.

That's what I know as a red hot, more or less. Half-smokes are
less smoky than smokies but not (as one of the Internet sites
tries to tell us) totally devoid of smoke.

 DD> After I wrote the previous reply I got to wondering about the
 DD> half-smoke -- so, Google is yer friend. I find that it is a local to
 DD> your area (Washington D.C. and environs) phenomenon and that Ben's
 DD> Chili Bowl is the leading non-push cart venue for such.

 DD> "A half-smoke is a "local sausage delicacy" found in Washington, D.C. 
 DD> and the surrounding region. Similar to a hot dog, but usually larger,
 DD> spicier, and with more coarsely-ground meat, the sausage is often
 DD> half-pork and half-beef, smoked, and served with a bevy of herbs,
 DD> onion, and chilli sauce. 

Check on all counts, except the bevy of herbs part, which I
don't recognize.

 DD> "Though the etymology of "half-smoke" likely comes from the original
 DD> half-pork, half-beef composition and smoked method of preparation,
 DD> variants are common. A half-smoke can be 100% beef and steamed instead
 DD> of smoked. Another explanation of the name holds that is that many
 DD> places cut the sausage in half when grilling.

I think I said that I'd never seen a steamed one; but then I don't
frequent the Washington equivalent of dirty-water-doggeries. Nor do
I recall halved ones.

 DD> Cribbed from the Wikipedia entry on half-smoke. Agrees with other
 DD> sites so is probably accurate (or they are ALL wrong).

One was recently quoted here that claimed that half-smokes
aren't smoked. It was wrong. It is not inconceivable that they
all are wrong in some ways.

 DD> Title: Ben's-Style Chilli

Don't go out of your way for it. It's pretty boring.

Peppers stuffed with scrapple
cat: scrapple
servings: 6

1 1/2 lb scrapple
3 Tb chopped onion
6 lg green peppers
1 c cheese sauce

Cube scrapple; soften over low heat. Add onion.
Cut stem end off peppers. Remove seeds. Blanch
pepper shells 5 min. Drain. Stuff with scrapple.
Set peppers in muffin tins. Bake 30-40 min at
350F. Top with cheese sauce. Serving suggestion:
fluffy buttered rice and honeyed carrots are a
good addition to the meal.

Source: Habbersett's

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