![]() ![]() ![]() There’s a juuuust right size, and this ain’t it. I feel like Goldilocks rating these hot dogs. There’s not much more to say about this bad boy. It’s a little wobbly and curvy, like the drunk uncle of hot dogs.” (When I followed up with said colleague to inquire about his thing for hot dog tips, he mused, “I wonder what Freud would say.”) Here’s some feedback in the form of pure poetry, from another taster: “Salty, thick meat stick. 2 It is composed of a combination of uncured and unsmoked pork, beef, and veal the lack of smoking or curing allows the meat to retain a naturally white color. For those of you who can relate to the colleague who has a specific appreciation for the tips of hot dogs, here’s this detailed feedback, verbatim: “Some of the tips curve upward, and I was excited to try, because I thought the texture would be chewy, but it was just mush. The white hot is a variation on the hot dog found primarily in the Rochester, NY 1 area, as well as other parts of Western New York and Central New York. “Did they put liquid smoke in this thing? Because it has a weird smoky note,” said another. But Whole Foods’ house-brand hot dog - “a good blend of salty and sweet,” “spicy, good size and thickness” - inspired some of the most descriptive comments of the entire taste test. “It’s a little bigger than I like to see in a hot dog, but this is a family newspaper, so I won’t make jokes,” said one colleague. ![]() Maybe it was the moment in the taste test when the nitrates finally started to go to our brains. Pile on the toppings in this order: yellow mustard. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm. The Snappy is still made today with select cuts of pork and veal, egg whites, dried non-fat milk, a unique spice blend, and a natural casing so tender that is snaps slightly to the bite. Reduce heat to low, place Hofmann Franks in water, and cook 5 minutes or until done. I’m not sure what it is about this hot dog. Our Snappy Grillers ('Coneys') were first introduced in 1934 by our Sausage Masters and the recipe was modeled after white German sausages. ![]()
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