The origin for this all-American fast food dates back to the early 1900s when the Wagner Manufacturing Company of Sidney, Ohio created a product they called the “Krusty Korn Sausage Pan.” In marketing their new appliance, Wagner advertised that the popular combination of cornbread and sausage could “be baked together as a full ear of crusty cornbread with a sausage inside.” Then in 1929, the Albert Pick-Barth catalog of food equipment and supplies offered a “Krusty Korn Dog” baker, obviously the Wagner product renamed since “Krusty Korn” was one of their trademarks.

Also in 1929, a patent was granted to Stanley S. Jenkins for a machine used to fry battered food on a stick. In his patent application, he described his invention as follows:

“I have discovered that articles of food such, for instance, as wieners…when impaled on sticks and dipped in batter, which includes in its ingredients a self rising flour, and then deep fried in a vegetable oil at a temperature of 390° F., the resultant food product on a stick for a handle is a clean, wholesome and tasty refreshment… As will be observed the sticks (8), on which the food articles (9) coasted with batter (10) are impaled, function both as a means for suspending the coated articles in the cooking medium, and, also, as handles for holding the articles while being eaten…. If the encased article is a wiener or other partly cooked food, it becomes thoroughly cooked with the batter.”

It wasn’t until the 1940s that corn dogs started gaining national popularity. In 1941, George and Vera Boyington began serving Pronto Pups, a plump, tasty hot dog on a stick, dipped in a special batter and deep-fried, at their Portland, Oregon restaurant. That September, they sold over 15,000 Pronto Pups at the Pacific International Livestock Exposition.

By the summer of next year, Carl and Neil Fletcher, who had experienced the hot dog encased in cornmeal and baked in the shape of an ear of corn while traveling the vaudeville circuit, opened their food booth on the Fair Park midway. They sold their “corny dogs” for fifteen-cents and, despite a slow start, made 8,000 dollars that first year.

In June of 1946, following World War II, Ed Waldmire Jr. began selling his version of the hotdog on a stick (he originally called it a “crusty cur”) at his Cozy Dog House in Springfield, Illinois, based on a similar product he came upon in Muskogee, Oklahoma. The business grew quickly and Ed built his third location in as many years, the Cozy Dog Drive In on Route 66.

Today, corn dogs can be found worldwide, albeit by different names. In Canada, they are known as Pogo Sticks, and in Australia as Dagwood Dogs, Pluto Pups or Dippy Dogs. Argentina refers to them as “panchuckers” that are sold mostly around train stations and the inner country cities.

Corn dog variations are as numerous as the places in which they are sold. Some are made with wieners, breakfast sausages, bratwurst, red-hots, and some with no meat at all. Some use wheat flour or potato-based coatings instead of cornmeal based batters.

You don’t have to wait for the fair, circus, or ball park to open before enjoying this tasty treat. You can simply pick up a box of frozen corn dogs from almost any local supermarket or convenience store, pop them into your conventional or microwave oven, heat, and enjoy. Those more adventurous readers who like futzing around in the kitchen are sure to enjoy one of the corn dog recipes listed below.

So whether you live in the North, South, East or West; buy them, heat them, or make them from scratch; slather them in mustard, ketchup, or a secret dipping sauce, these wieners on a stick are certainly the most DOG-gone convenient and delicious street food found anywhere.

Try Em: State Fair Corn Dogs, Foster Farms, Eckrich Corn Dogs, Morningstar Farms Veggie Corn Dogs

Find Em: Sonic Drive In, nationwide; Wienerschnitzel, nationwide; Cozy Dog Drive In, Springfield, Illinois; State Fairs Everywhere

Make Em: Corn Dogs, Corn Puppies, Disneyland Corn Dogs

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Taking a walk through the bio Vs Natural Foods grocery, next to the food product that claims to be better and healthier than seeing several different labels. Unfortunately, some of the marketing practices or a lack of integrity, lack of knowledge, or – perhaps, or a bit of both. And on the label there is a difference between natural and organic claims? Most of the time, yes. He recently natural fruit juice fruit juice a lot of very healthy diet to eat from all parts of the fruit that is low in fiber, has received a bad wrap. But now there is a new category Water – Super Premium Fruit Juice – and growing very fast. Figure – The Natural Way to good health has a high position in fig. Fruits Puply soft, sweet and delicious health promotion.

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 Potato and minced meat casserole + some milk and bread @ Tommi Grill

 Rice with wieners, tuna, veggies, sour cream and soy sauce + some tea

Curd pastry

Sunday Supper has always been a big deal in my family; in fact, eat dinner together has always been a priority. Every single day, my mom would get up at 5 a.m., make lunch for the family, work all day, buy fresh groceries after work in Chinatown, and then come home and cook a delicious, nutritious meal that was ready on the table by 6 p.m. We would eat together as a family every day. If you were coming home later, a plate of leftovers would be waiting. My mom, anticipating the time you’d arrive, would have the leftovers already warmed up for you as you walked through the door.

After my older sisters moved out of the house to live with their husbands, they would come home every Sunday and we’d have a big meal together as a family. I moved out with the Husband three years ago and now it’s our turn to return to my parent’s house and keep the Sunday tradition alive.

I’m a big believer in Sunday dinner and all that it represents. It’s knowing that no matter how busy your life gets, no matter how rarely you get to see or talk to your parents and siblings, come what may every Sunday night we’re going to gather to share a meal together and catch up on what we’ve missed out in the past seven days.

This week’s Sunday Dinner is devoted to getting a quick meal on the table for busy moms after the work and school day is over. The dish I chose isn’t the most nutritious but it’s definitely tasty and something that most kids will gladly eat. I love The Kitchn’s blog and a few weeks ago, it featured a no-roux stovetop mac ‘n cheese dish. That’s what I decided to make, with a few modifications. This is one of the Husband’s favourite meals. If there’s mac ‘n cheese on a restaurant menu, he’s going to order it. In fact, he asks that I make it every year on his birthday (we truly keep it classy up in this joint).

Stove-top mac ‘n cheese (with wieners)

Serves 4 to 6

1 pound pasta, any shape – I used 3 cups of macaroni
1 1/2 cups whole or 2% milk
2 tablespoons all-purpose flour
¼ stick butter
1 ¼ cup extra aged cheddar
1 ¼ cup mozzarella + more for sprinkling on top (you can add more or less cheese, depending on how cheesy you want this dish to be)
1/2 teaspoon salt
½ tsp black pepper
1/2 teaspoon powdered mustard
¼ tsp nutmeg
¼ tsp ground cayenne
2 weiners diced and sauteed (I used Harvest wieners, the Husband’s favourite)
¼ cup chopped green onion or chives

I always prep everything before I start cooking – it’s much quicker that way. There’s nothing more annoying than having to stop what you’re doing at the stove top in order to chop something up or measure out an ingredient.



Bring a pot of water to boil. Salt it and add your pasta. Cook until al dente. Drain the pasta. I always run cold water over it so that it doesn’t continue cooking.

Pan frying weiners for that gorgeous colour and flavour.

Melting the butter.

Sprinkling in the flour.

Whisk it fast and continuously! It starts thickening pretty quickly.

Add in the other dry ingredients.

Whisk it all together.

Add the milk slowly and keep whisking!

I baked our dinner in little ramekins. The cuteness made our meal that much tastier.

Because I didn’t put enough cheese in the sauce, I topped it off with more of the good stuff!

Because I felt this was a bit over-indulgent, I paired it with a simple but super tasty salad made with fresh cherry tomatoes from my mom’s garden and a diced up avocado drizzled with extra virgin olive oil and a sprinkle of salt.

Not even the pickiest kid can resist this glorious dish!

Make sure to check out all these other fantastic recipes posted by my Sunday Supper family:

Greek Dogs by Supper For a Steal

Pasta with Sausage and Broccoli by Bobbi’s Kozy Kitchen

Grilled Chicken Caesar Salad by Magnolia Days

Double Duty Fajita Chicken: Nachos Supreme and Enchiladas by Doggie at the Dinner Table

Zucchini, Corn and Bacon Crepes by Vintage Kitchen

Oregon Shrimp Quesadillas by Pescetarian Journal

Korean omelet rice by Crispy Bits & Burnt Ends

Lemon Dillled Salmon Croquette Burgers by Granny’s Down Home Southern Cooking

Gluten Free Pepper Steak with Rice by No One Likes Crumbley Cookies

Crispy Ravioli in Cherry Tomato Sauce by Shockingly Delicious

BLT Soup by Meal Planning Magic

Korean Pan-Fried Fish by Kimchi Mom

Deconstructed Enchiladas by In the Kitchen with KP

Croque Monsieurs by Juanita’s Cocina

Summer Squash and Mushroom Quesadillas by Chocolate Moosey

Seared Lamb on a bed of Mashed potatoes with Artichoke Hearts by Cooking Underwriter

Pasta with Creamy Kale Pesto by Webicurean

Baked Spanish Tortilla by Happy Baking Days

Grilled Chicken Caesar Pizza by In the Kitchen with Audrey

Whole Wheat Pasta with Swiss Chard and White Beans by The Lemon Bowl

Tomato Pie by My Catholic Kitchen

Shredded Chicken in Peanut Sauce Tacos w/ Corn & Zucchini Sauté by GirliChef

Tomatillo Chicken Stew by Small Wallet, Big Appetite

Pollo a la Crema by La Cocina de Leslie

Baked Tilapia Fish Tacos by Home Cooking Memories

Grilled Lemon Pepper Chicken with a Yogurt Dill sauce and a Greek Salad by Noshing with the Nolands

Wagon Wheel Pasta with Pancetta & Peas by Chelsea’s Culinary Indulgence

Lemon & Dill Shrimp Pasta w/ Oven Roast Corn by Mama, Mommy, Mom

Ricotta – Tofu Tomato Toasts by Yummy Smells

One Pot Spicy Asian Chicken and Rice by Hezzi D

Turkey Italian Brown Rice Casserole by Momma’s Meals

Flatbread Pizza with Cilantro Garlic Sauce by Mom’s Test Kitchen

Kung Pao Shrimp by Mangoes and Chutney

Cashew Chicken Stir-fry by Diabetic Foodie

Chicken Bacon Avocado Quesadillas by Dinners, Dishes and Desserts

Roasted Butternut Lo Mein by The Meltaways

Potluck Casserole with Cornbread Stuffing by Cindy’s Recipes & Writings

Jerk Chicken Chili by Mrs. Mama Hen

Loaded Chicken and Steak Stuffed Potatoes by Big Bears Wife

Steamed Tofu Serve with Fried Mix Vegetables by My Trials in the Kitchen

Pasta with sausage and cherry tomatoes by Tora’s Real Food

Chicken Ravioli with Peas and Bacon by Daddy Knows Less

Chorizo Tomato Pasta with a Creamy Sauce by Avocado Pesto

Quick N Easy Thai Coconut Shrimp Stir Fry by Sue’s Nutrition Buzz

Whole Wheat Pizza with Hummus & Fresh Greens by Family Spice

Speedy ‘n Spicy Shrimp Pasta by The Weekend Gourmet

End of Summer Grilled Peach and Chicken Salad by Sustainable Dad

Teriyaki Tuna Bowl by Family Foodie

Weeknight Stir Fry by From Fast Food to Fresh Food

Baked Egg with Mushrooms and Bacon by Pippi’s in the Kitchen Again

Taco Bake by Daily Dish Recipes

Fried Rice and Black Beans by Mama’s Blissful Bites

Chicken with Broccoli, Sun-dried Tomatoes and Bow Ties by That Skinny Chick Can Bake

Pasta in Tomato sauce and turkey meatballs by Basic & Delicious

Pasta Primavera by Midlife Road Trip

Tots Your Tots Will Love by The Hand that Rocks the Ladle

Please be sure you join us on Twitter throughout the day on Sunday. We’ll be meeting up at 7:00 p.m. EST for our weekly #SundaySupper live chat where we’ll talk about Back to School Meals and ways to make meal time easier!

All you have to do is follow the #SundaySupper hashtag, or you can follow us through TweetChat! We’ll be sharing great recipes and tips all afternoon, and we’ll be talking all things Back to School Meals during our chat!

We’d also love to feature your Back to School Recipes on our #SundaySupper Pinterest board and share them with all of our followers!

 Cabbage and minced meat stew with sour cream, some boiled wieners, milk

 Coffee, chocolates

Wiener pastry, some fruit and berries, water

Seljanka soup with sour cream, water with lemon slices

Meat and potatoes with sauce + salady stuff

Shashlik, rice with chicken and veggies, salad

Bavaria Old Fashion Natural Casing Wieners

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Mushroom soup & bread @ Bonaparte Bistroo

Mexican style chicken salad

Lasagna with some cucumber, tomatoes and sour cream

Harrison Adams is a regular writer for the Rock Island Times and sometimes guest on MSNBCs Night Owl program.

Is the bottom burning? Is the side browning? From here you can’t tell.

from this angle you can avoid Overcooking
photos courtesy of Bob’s Bone House, Scarlette, georgia.

One of these foods for me is hot dogs. I know it is processed meat, and some of the dogs have rat hairs and bone chips from cows and ground beaks from chickens, and, and, and. I bring this up because the majority of you are most likely unaware (I formerly was) that July is national hot dog month. And, within that month, the third Saturday is national hot dog day. I’m not kidding.

It’s not like the President of the United States is going to make kind of proclamation. There will be no parades. There will be no dignitaries espousing the fine attributes of the occasionally maligned tube steak.

Now, it’s not like I am consuming mass quantities of dogs, it’s just here and there. I have to admit I have a hard time avoiding getting a Polish dog when I got to go to Costco. And randomly, when I attend a barbecue and dogs and burgers are offered, I usually go for both.

I am far from alone in my love for hot dogs. An average of 450 hot dogs is eaten every second of every day of every year, equating to around 65 dogs per person in the United States. That comes out to about 700 million packages of dogs sold, representing $1.7 billion in retail sales.

The majority of those hot dogs are consumed at home. But, 15 percent are purchased from street vendors, and nine percent are snapped up at baseball parks. In my youth, I occasionally attended baseball games at Cheney stadium, which at the time was home to the Tacoma Cubs, the AAA farm team of the Chicago Cubs. There was one vendor who slugged around a heavy insulated steel cooler-like container that had the dogs sitting in hot water and the buns underneath keeping warm.

Something about the baseball game, the outdoor stadium and the summer evening just seemed to make the dog taste better. I usually only added mustard to my ballpark frank. Apparently, I am not alone in my mustard application. Nearly 90 percent of dog eaters prefer mustard as their wiener garnish of choice, according to the National Hot Dog and Sausage Council.

That same council says that the majority of hot dogs are consumed between Memorial Day and Labor Day, with July snagging 10 percent of that bunch, thus the reason for its designation as national hot dog month.

In case you haven’t had your fill of fun facts about weenies, the hot dog council also reports:

• Los Angeles residents consume more hot dogs than any other city, beating out San Antonio/Corpus Christi, Texas and New York.
• Chicago’s O’Hare International Airport consumes six times more hot dogs, 725,000 more than Los Angeles International Airport and LaGuardia Airport combined.
• On Independence Day, Americans usually consume 150 million hot dogs, enough to stretch from D.C. to L.A. over five times.
• During Hot Dog Season, Memorial Day to Labor Day, Americans typically consume 7 billion hot dogs or 818 hot dogs consumed every second during that period.
• U.S. soldiers in military posts around the world from Fort Meyers in Arlington, Va. to Okinawa, Japan to Aqaba, Jordon consumed 2.4 million hot dogs last year.
• Chicago’s O’Hare international airport sells more hot dogs than any single location in the world, more than 2 million a year.

Generally, I have been a hot dog and bun kinda guy. However, I have been known to eat them naked (the dogs, not me), thrown in chili, added to mac and cheese, and baked inside some sort of breading. The latter they used to serve up for school lunches. They called them “pigs in a blanket.” I’m not sure if they do that anymore.

Annoyingly, two of the commercial jingles that are lodged most strongly in my gray matter have to do with weenies. There is the beloved Oscar Meyer one about “oh, I’d love to be an Oscar Meyer wiener. . .” Even recently, I saw one of the Oscar Meyer Weiner mobiles driving around somewhere in the Northwest.

The second dog jingle is about hot dogs, Armour hot dogs. And, it is with that jingle that I leave you to ponder your hot dog experiences (the song is the original, but the video is a recent amusing addition): http://youtu.be/YE5I8SmER0M.

Oscar Meyer Wiener mobile.

they even got veggie ones

which is perfect for a cocoa who doesn’t eat any meat.

the first time i ever had a wien hot dog, i actually ate two

then i jumped around in a bounce house and got real pukey

after that j & i split another one!

they’re that good.

one year ago today: einstein likes to oversee housework

and just because: one day j & cocoa are gonna jetpack off this planet

E. coli Outbreak Sickens 10 in Germantown, Ohio

WhioTV has reported that at least 10 people have fallen ill with E. coli infections after eating at a picnic in Germantown, Ohio, according to the Dayton & Montgomery County Health Department. Approximately six people have been hospitalized, a health department spokesman said.

Sixty-One Now Sickened with E. coli 0157 in Neff’s Lawn Care Picnic Outbreak

According to Bill Wharton, spokesman for the Dayton & Montgomery County Health Department in Ohio, 61 people have been sickened with E. coli 0157 after attending a picnic held by Neff’s Lawn Care in Germantown. Mr. Wharton said that 11 people have been hospitalized. Mr. Wharton said, “we aren’t releasing any information other than to say we’re investigating the outbreak.” The health department is interviewing picnic attendees and patients, looking at food sources, storage and handling practices, and cross-contamination potential.

Since 200 to 300 people attended the picnic, more cases may be reported. Doctors must report E. coli infections to public health officials. If you or anyone you know attended this picnic and have been sick, please call the Dayton & Montgomery County Health Department at 937-225-4460 to talk to a public health official.

Symptoms of E. coli infections include severe stomach cramps, diarrhea which is often bloody, a mild fever, and sometimes nausea and vomiting. E. coli 0157 infections cannot be treated with antibiotics, since that increases the risk that hemolytic uremic syndrome, a serious complication, may occur.

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Recalls

Frozen Desserts Recalled for Undeclared Milk

A California company is recalling various frozen dessert products because they contain a product derived from milk, a known allergen, but milk is not listed as an ingredient.

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Allergens

NIH Study Finds Children With Allergies Have Frequent Reactions

A new study conducted at the Mount Sinai School of Medicine, part of the Consortium of Food Allergy Research at the National Institute of Health (NIH), has found that young children with milk or egg allergies have reactions more often than expected.

The research team followed 512 infants, ages 3 to 15 months, for three years. The children in the study had a previous allergic reaction to milk or eggs, or were thought to be allergic to those foods based on positive skin tests. At the beginning of the study, caregivers were given strategies for avoiding milk and egg products, and written emergency plans with epinephrine prescriptions.

The study found that almost 72% of the children in the study had an allergic reaction over the three year period. More than half of the children had more than one reaction. Startlingly, allergenic foods were given to the children on purpose.

Scientists aren’t sure why a parent or caregiver would give a child an allergenic food. It may be that they want to see if the child has outgrown the allergy. The study found that half of the accidental reactions were from food given to the child by parents, stressing the importance of making sure all caregivers, including siblings, babysitters, and teachers are aware of the allergies.

Read Full Article Here

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Articles of Interest

Mad Cow Disease Spreads in Nervous System Before Detection

A new study in the American Journal of Pathology has shown that bovine spongiform encephalopathy (BSE), commonly known as “mad cow” disease”, spreads in the autonomic nervous system (ANS) to the central nervous system (CNS) before it can be detected. Mad cow is a fatal disease in cattle that can be transmitted to humans who eat infected tissue. There isn’t much that scientists know about the spread of the BSE prion in its early incubation period. Other studies have reported that the autonomic nervous system was affected only after the central nervous system is infected.

The autonomic nervous system controls involuntary actions, such as heart rate, blood pressure, and the functions of major organs. It consists of the sympathetic ANS, the parasymphathetic ANS, and the enteric nervous system. The central nervous system is the part that controls your brain and makes up your consciousness; it consists of the brain and spinal cord. It usually takes five years from infection before the disease can be detected. But in the study, 56 calves were infected orally with BSE; samples were collected every four months for the next three and a half years. Scientists found the pathological prion (a misfolded protein that is not alive) in the gut and in the ANS but not in the CNS.

Read Full Article Here

USDA Budget Cut Could Slash 80 Percent of Produce Testing

The nation’s largest pathogen testing program may shut down this month

The USDA’s Microbiological Data Program was zeroed out in the Obama administration’s 2013 budget request and Congress is not seeking funding for the $4.5 million program next year. It is rumored that MDP is set to close down at the end of this month, but the Agricultural Marketing Service, where MDP is housed, would not confirm the program’s status.

Elimination of the testing program has become a public health hot potato. Several media outlets, including the Chicago Tribune, the Associated Press, and the New York Times have weighed into the debate. The Times’ editorial board even called it “a tiny program that matters,” an unusually high profile appeal for an obscure program with a relatively small budget.

This “tiny” program was launched in 2001 simply to collect data about fresh produce contamination, but it now regularly sparks produce recalls when participating state labs find pathogens. Perhaps more importantly, the labs upload any positive test results to the Centers for Disease Control’s PulseNet, which helps public health officials link foodborne illness cases to food products. MDP is also the only federal program that tests for non-O157 E. coli strains like the one that caused the deadly, high profile sprout outbreak in Germany last year.

Both the Obama administration and the fresh produce industry have argued that AMS is the wrong agency to house the nation’s only robust microbiological surveillance program for produce because AMS is focused on marketing, not food safety. Some believe the U.S. Food and Drug Administration, which has jurisdiction over the safety of produce, would be better equipped to screen produce for harmful pathogens.

FDA gave Food Safety News an overview of its surveillance testing from 2009 to 2012. The agency pulls, on average, 80 percent fewer fresh produce samples for testing than MDP. It is not clear whether FDA plans to, or has the resources to ramp up testing to fill the void that would be left by eliminating MDP testing. FDA did not respond to questions about whether the agency would ramp up testing next year.

The data graphic below compares FDA and MDP produce testing. The FDA numbers include samples collected at ports where fresh produce is imported. As much as 50 to 60 percent of produce consumed in the United States is imported, depending on the season. The numbers below do not include testing FDA may do in the event of an outbreak, which can include product testing from outbreak victims or environmental testing from food facilities.

To view specific testing numbers, hold your cursor over the images. For 2012, the FDA testing numbers are through June 15 and the MDP numbers are projected through the end of July.

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International School for Food Protection: 21st Century’s Food Industry Classroom?

Opinion

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[In accordance with Title 17 U.S.C. Section 107, this material is distributed without profit, for research and/or educational purposes. This constitutes 'FAIR USE' of any such copyrighted material.]

Hot dogs are a classic BBQ dish, but if you take the time to read the ingredient decks of a lot of hot dogs out there, you’ll find a lot of preservative salts, additives and colouring to make the questionable-looking sausages as appealing as possible.

Here’s where Schneiders comes in!

The Schneiders Country Naturals product line has been out for a couple years and it proudly advertises the fact that they’re made with natural ingredients and no preservatives added.

Now, I believe that any good product starts with good ingredients and good techniques. Usually, natural ingredients lead to better products, but they can be ruined by bad techniques or they’re just low-quality ingredients!

But, it’s still good to see that the pinkish colour of the hot dogs seems to be natural and it’s preserved with a bunch of salt and vinegar instead of things like sodium nitrates. Most of the ingredients are just for flavour!

The fat content seems pretty high for several reasons. One: pork cuts are generally pretty fatty in the first place with the exception of the tenderloin (one of the leanest cuts of meat in general!) and the boneless roast loin. Two: it’s pretty likely that they used lower quality cuts, which often have higher fat deposits.

I opted for the BBQ method and quickly got a couple hot dogs on the grill.

They look deathly pale compared to other hot dogs, but they got some colour on them within a minute on the hot grill!

After about 6 minutes of constant turning, they ended up looking like this…

And yes, I like my hot dog buns toasted. A good way to toast buns without burning is to turn off the heat and leave the buns on for a few moments.

~~~

Appearance – 2.5/5

It looked like a regular 6″ hot dog. When it was raw, it was dull, pale pink and the meat filling was all homogenous and even. There weren’t even any spice flecks! But, after it was BBQ’ed, it changed to a deeper pink, but it was pretty clear that the meat had been processed to a fine paste.

The skin crisped up nicely to a nice golden hue without burning too fast and it didn’t look thick at all.

Aroma – 4/5

Luckily, the hot dogs didn’t smell at all when it was raw. Even with the vinegar as the fourth ingredient, there wasn’t anything to smell.

But, after it was BBQ’ed, the smoke scent really came through with a nice whiff of porkiness.

Taste – 3.5/5

The hot dogs had great balance of saltiness to pork. Even after a few bites, I wasn’t feeling like it was too salty and it was still so juicy after a few minutes of rest.

The bad news is that it was oddly bland on its own. There were mild black pepper and smoke notes inside, but I couldn’t find any celery or garlic tastes. To me, if you’re going to make an all natural hot dog of that scale, try to make it so it stands above all the normal hot dogs!

Texture – 4/5

The skin was soooooo deliciously crispy on the BBQ. I just had to get that out there.

The filling was firm, bouncy and chewy, but it was almost bordering on feeling rubbery in a somewhat good way. The mouthfeel was really good since every bite was juicy and the meat bounced back a little bit.

It was just too homogenous. Every bite felt the same and I felt like I needed some fresh relish or onions or something to break up the softness of it.

Overall – 15/20

Obviously, it’s not going to be better than a freshly made, gourmet hot dog or sausage, but it tastes much cleaner than a typical hot dog.

Although it’s smaller in diameter and lighter in weight as other sausages of its price range, it’s a good choice for the additive-conscious who want to BBQ a good hot dog for both kids and adults.

~~~

So, I ended up putting some mustard and my own homemade roasted garlic mayonnaise on my hot dog.

TRY IT.

B.elle

UPDATE: I forgot to mention that they come in packs of 5 instead of the normal 6 at about $5 per package. Is it worth it? That’s up to you!

If you look closely, you can see it in the ingredients.

H/T @SAEverley

These will be heated over glowing little pillows formed of carbonized sawdust and petroleum distillates and placed in enriched flour buns moistened by a paste of ground yellow mustard seeds mixed with acetic acid and turmeric, then garnished with cubes of chemically preserved cucumber dyed an improbable green with FD&C Yellow #5.

Yum!

Enjoy our National Food, and have a safe and happy 4th of July.

Read more:

“What’s in Your Wiener? Hot Dog Ingredients Explained,” Katherine Harmon, Scientific American

Short link:
http://wp.me/p6sb6-dwF

Image (after James Montgomery Flagg and Oscar Mayer) by Mike Licht. Download a copy here. Creative Commons license; credit Mike Licht, NotionsCapital.com

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However more importantly what the fuck are you crazy ass bitches doin on the 4th of July?!?! We need to do something NUTS. I mean America is the fucking BOMB, so we gotta respect that….. and get HAMMERED. or just hangout and do something fun… Either way we should all hangout and do some fun shit. Hit a brotha up or make a post.

Deuces. Much Love.

 Water with peppermint leaves and wild strawberries

 Doughnuts

 Baileys cocoa @ Steffani

 Broccoli casserole

 Ice cream with whipped cream and tangerines

 Raspberry cider, grilled meat, some salad

 More salad, grilled wieners and beef sausage

 Salmon salad

 Some mulgipuder (potato and groat porridge)

 Pure 5-fruit juice (orange, apple, grape, banana & passion fruit)

 Pecan and maple syrup pastry

 Dinner @ Steffani
Woowoo cocktail (something with peach liqueur and cranberry juice)

 Fantasia pizza (egg, mushrooms, jalapenos, blue cheese, broccoli) and spicy beef pasta

 Some chocolates

 Buckwheat with wiener sauce

 Banana ice cream

 Seed cracker with cheese and sausage

 Rice with wiener sauce and salad

 Some watermelon

Rain with a sour smell. Not to worry, though you might wind up with it — primarily a race against your own skin. The skull is showing. The jerking horses in the old footage, bound to end badly. Psychic hardening, I suppose. Poetry is arranged by sound. I can say no more. A beloved relative from out of town was arriving the next day with a brand new infant who would be tense, disoriented and distraught at discovering herself uprooted from her familiar bassinet and plunged into a great metropolis seething with cutthroats and cheap chiselers. People ought to get out more, play cards more, fight more, fall down more. But we don’t need each other to watch a film, streaming overhead. At your behest, I stood behind the statue, peeking over its shoulder at live persons, catching something of their tenderness. They’ve been marinating, the young and the tough. Meanwhile you should all have live blood cell analysis.