Ketchup on Hot Dogs

You people with your crappy Hotdogs made from pig noses, toenails or whatever. Hebrew National, Sabretts and Nathans are all Beef and what goes in is SUPERVISED by a higher power.

 
All-beef kosher dogs are mandatory.

In the Navy at command picnics and in ships’ galleys and messes, I ate far too many “all-meat” (never could fathom - armadillo? skunk? gecko?) that were black on the outside from a crusted grill and still half frozen inside, served on white wallpaper paste buns soggy from defrosting in the plastic bag on the counter or in the hot sun.

The bun is also a key player. For us it’s the Schmidt’s Bakery potato long roll. I brush with butter and a little garlic powder or some garlic infused oil and toast in the oven, or send out to the grill. There’s just something about potato rolls and buns that complements hot dogs, burger and bbq.

Schmidt’s is a Baltimore bakery started by German immigrants in the late 1800’s.

https://schmidtbaking.com/about/
 
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I dont like Mustard so I wouldnt use it on a hot dog. As for fries, while I dont mind using ketchup on them, i think a nicely salted fry is the ultimate form of french fry
 
Oh boy, don’t get me started on French fries. French fries are to be eaten with mayonnaise. Not Hellman’s or Kraft mayo, but real mayonnaise made fresh at home. If you can’t pull that off, then eat them naked. The fries, not you.

I am of an age that causes me to associate mayonnaise on "pommes frites" with smelly French cigarettes and paunchy men wearing too-small speedos and socks with sandals.

After 39 years of marriage my off-the-boat European wife still does the mayo thing with her french fries. I recommend Heinz 57 sauce.
 
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***Vinegar base BBQ is not BBQ

Although I do put ketchup on dogs from time to time, I understood the OP's point of view until he got to BBQ sauce. Pure sacrilege there (said the guy who lives in eastern NC).

Totally agree.

@LurkingQuietly , I would recommend that you lurk quietly in and out of Memphis BBQ joints without asking for ketchup based BBQ sauce (said the native Tennessean).
 
"stick meat"

I spit up my coffee a little. From now on, I will refer to hot dogs as "stick meat". It is genius. "Here is what is wrong, there are too few stick meats in this world. You have your frankfurter stick meats and you have your..."
 
A buck fifty gets you a pretty darn good hot dog and a soda at Costco. (Of course the ambiance is a tad lacking). :rolleyes:
costcopolishdog2018-500x477.jpg
 
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Oh, you high brow carnivores....

Imagine the joy of getting the "four fingers of death" MRE after weeks in the field. You will put on any and every condiment/ ingredient to make it taste just like a 4th of July dog back home.

Most of my field meals were C-Rations and the beans and wieners (which had its own "unique" nickname) was a favorite.
 
Although I do put ketchup on dogs from time to time, I understood the OP's point of view until he got to BBQ sauce. Pure sacrilege there (said the guy who lives in eastern NC). As far as fries I prefer mine naked, but I'm OK with whatever one wants to put on it with the exception of gravy. That starts to get into poutine territory and that's a foreign dish (although I'll be fishing in the foreign place later next week). I once dated a gal who had french fries with gravy. Boggled my mind! Needless to say, that didn't work out.
Funny, I once dated a guy who didn't like ice cream- I don't trust anyone who doesn't like ice cream. :)
 
Oh, you high brow carnivores....

Imagine the joy of getting the "four fingers of death" MRE after weeks in the field. You will put on any and every condiment/ ingredient to make it taste just like a 4th of July dog back home.

Most of my field meals were C-Rations and the beans and wieners (which had its own "unique" nickname) was a favorite.

ROFLMAO! Four fingers of death. Yep, just keep throwing everything on it and hope you haven’t misplaced your personal bottle of Tabasco.
 
@StPaulDad Having spent 4 years living along the border in ClarksonArmy's hangout I must beg to differ.

@kinnem , once again our taste buds are simpatico:

Poutine is a dish that includes french fries and cheese curds topped with a brown gravy. It originated in the Canadian province of Quebec and emerged in the late 1950s in the Centre-du-Québec area. It has long been associated with Quebec cuisine. Wikipedia

Invented: late 1950s
Created by: Many claims
Place of origin: Canada
Main ingredients: French fries, gravy, cheese curds
Course: Main course or side dish

Many claims to its creation? I'll bet they are anonymous.
 
I recommend Heinz 57 sauce.

Isn’t this a British thing — Heinz 57 on “chips”?

Which leads me to this: Whenever I go to a fish-and-chips place, I see folks sprinkling malt vinegar on the fish and putting ketchup on the chips. That’s all fine and well, I suppose, but the vinegar is actually meant for the chips. Oh, bollocks!
 
, I would recommend that you lurk quietly in and out of Memphis BBQ joints without asking for ketchup based BBQ sauce (said the native Tennessean).

I'm confused here....I'm pretty sure Memphis BBQ is tomato based.....as opposed to Eastern Carolina BBQ which is all cider vinegar.
 
On your next visit to Annapolis, visit Ann’s Dari Creme, so authentic and unchanged, it doesn’t have a web page (that I can find) but is on FB. Cash only. A few places to sit down inside, but everyone goes out to their cars or picnic benches.

Menu: foot-long dogs any way you want ‘em, hand-cut skin-on fries, soft drinks, hand-made BIG milkshakes. That’s it. The strawberry is excellent.

You step up to the counter with your party, and you say your order to the counter person (some ladies who have been there for years). She repeats it back verbatim, no ticket, then repeats to cook. You step back (awed by the accurate memory work going on). Meanwhile, she takes other orders, makes shakes and delivers orders. She calls you back up, repeats your order as she rings it up, you pay your cash and take your bags.

The perfect thing for Saturday lunch or dinner after a hot summer day.

The place is tiny, perched on a bit of land nearly surrounded by a nearby mall. They wouldn’t sell to the developer years ago. Locals were up in arms when the mall folks tried to push them out.

7918 Ritchie Hwy
Glen Burnie, MD
(a few tiny towns north of Annapolis on Rte 2)
 
I recommend Heinz 57 sauce.

Isn’t this a British thing — Heinz 57 on “chips”?

Which leads me to this: Whenever I go to a fish-and-chips place, I see folks sprinkling malt vinegar on the fish and putting ketchup on the chips. That’s all fine and well, I suppose, but the vinegar is actually meant for the chips. Oh, bollocks!
Heinz House of Parliament Sauce (HP) on chips.
1968-hp-sauce-hat32911968oct19-p73.jpg
 
I used to admonish my son for being a Communist, when he put ketchup on hot dogs. It never fazed him, but he did grow out of it.

He only puts mustard on hot dogs now. All is right with my World.
 
On your next visit to Annapolis, visit Ann’s Dari Creme

Oh, goodness! I’m headed there in three weeks and will definitely add this to my list of stops. Will sandwich it between the Amish market and DD’s request to visit a Georgian (country, not state) restaurant in DC.
 
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