Text 20207, 92 rader
Skriven 2014-12-08 07:16:00 av Dave Drum (1:18/200.0)
     Kommentar till en text av Dale Shipp
Ärende: Hot Dogs
================
-=> Dale Shipp wrote to Dave Drum <=-

 DS> At seven hot dogs per 11 oz, and using 1 1/2 dogs per bun, that is
 DS> still just less than 2 1/2 oz per bun.

 DD> Do you use a long bun (like for a "foot-long") and put the
 DD> pups in tandem or do you stack them in a regular bun? Just
 DD> idle curiosity.

 DS> We use a regular size bun.  We then cut the hot dogs in half length
 DS> wise and put three halves onto the bun.

OK. They must be skinless then. Whenever I have sliced standard hot dogs or
smoked sausage, etc. lengthwise it usually always curled into "interesting"
shapes when heated.
 
 DD> Interestingly the company (Vienna Beef) that owns David
 DD> Berg (which is only Kosher-style) also has a halal branch
 DD> "Minaret Premium".

 DS> Supposedly, there is not a lot of difference between kosher and halal
 DS> -- at least in the requirements.

 DD> I am pretty sure that halal requires the presence of an Imam or Mullah
 DD> - but  I don't know that as a fact. One that I do know as a fact
 DD> is that Kosher requires the presence of a Rabbi in all
 DD> phases of processing. There are a lot of similarities
 DD> between the two sects.

 DS> That may well be the only difference, namely in the religious
 DS> supervision of the product.   We regularly visit a halal butcher to buy
 DS> goat for the care giver for a friend of Gail.  At that stage there is
 DS> no obvious religious person present.  I do get a bit bothered by
 DS> watching the way that they cut up the meat on a bandsaw -- using no
 DS> hand protection at all.
 
Perhaps when the halal butcher adds a thumb to the weight of the meat it's not
his own thumb.  Bv)=
 
You will have noticed that I mentioned that I found no requirement for the
presence of a religious figure in halal shops/abattoirs. And as I have often
said one should never watch sausages or laws being made. I once took a tour of
a Hy Grade lunch meat facility while waiting to load a load of that product to
take to Kroger in Cincinnati. Had trouble even looking at lunch meat for a
couple years after that.

Whilst David Berg is still my hot dog of choice - it's not available
everywhere. So, I have alternatives. Ball Park has an all-beef dog as well as
an Angus beef dog. In the "bun size" they are each an honest 16 oz for an 8
count package - 2 oz per pup. My taster can't detect any difference between the
"standard" all-beef and the Angus dogs ... so, if I am buying that brand I get
the regular all-beef. AFAICS beef is beef especially when made into sausages.
Steaks - that's another matter.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Red White & Blue Hot Dog
 Categories: Beef, Breads, Vegetables, Rice, Dairy
      Yield: 1 serving

     1    Grilled Ball Park Beef frank
     1    Steamed hot dog bun *
   1/2 c  Cooked red rice
     2 tb Spicy salsa
     2 tb Sour cream
     1 tb Diced white onions
     1 tb Crushed blue corn chips

  * or nuked for 15 seconds - UDD

  To start, mix together the red rice and salsa in a small
  bowl. After you've nestled the grilled hot dog in the bun,
  top the encased meat with the rice mixture.

  Sprinkle the Ball Park Beef with the onions, put on a
  dollop of sour cream, and then finish with a sprinkling of
  blue corn chips. Repeat with as many hot dogs that you'd
  like to eat and serve!

  Recipe: Elizabeth SanFilippo 2012

  From: http://www.examiner.com

  Uncle Dirty Dave's Archives

MMMMM

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