Ketchup on Hot Dogs

Capri120

Parent
We call it the chicken plant. Got one just down the road (back home). The aroma is indescribable.
Had one of those in a very small town located between the small town I lived during high school and the "larger" town in which we shopped.
The challenge was always how long we could hold our breath!
Amazingly, the people who lived there became immune to the smell and didn't notice it.:eek:
 

cb7893

5-Year Member
We call it the chicken plant. Got one just down the road (back home). The aroma is indescribable.
We called them chicken pluckers, as in "What are the chicken pluckers bidding for rail corn in three car multis for OND delivery?"

You should see the kill room!
 

USMCGrunt

5-Year Member
You should see the kill room!
I have had the "fortune" to visit the killing and packing rooms of beef, pork, tuna, chicken and turkey as part of my job over the years. For overall odor, I don't think you can beat the turkey plants.

Let's turn this discussion back to the consuming end of the process...
 

parktrack

"Hoov!" "Target In Sight"
Ok, so I'll throw this one out. I recently saw a FB post where the poster was talking about putting tartar sauce, yes tartar sauce, on a hot dog. Naturally I was intrigued and had to try it. Wasn't immediately blown away by the combo but my curiosity was piqued, enough so that I will test it again.
 

Walman888

Member
Ok, so I'll throw this one out. I recently saw a FB post where the poster was talking about putting tartar sauce, yes tartar sauce, on a hot dog. Naturally I was intrigued and had to try it. Wasn't immediately blown away by the combo but my curiosity was piqued, enough so that I will test it again.
:oops::blowup::zip:
 

flieger83

Super Moderator
10-Year Member
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.
"Tobasco sauce..." worth it's weight in actual GOLD during Desert Shield/Desert Storm.

Steve
USAFA ALO
USAFA '83
 

flieger83

Super Moderator
10-Year Member
I believe HP sauce is closer to our A-1 sauce.

I am the only person I've ever known who uses Heinz 57 on fries, but I never ever use it on a steak.

I know shepherd's pie, but what the he!! is "cold meat salad?"
Grew up in England and never saw anyone put HP sauce on chips. Now HP sauce on a bacon sandwich... best breakfast ever! But then again English bacon is a completely different thing than the fatty stuff here in the US!
Some eggs, a couple rashers of bacon...skip the tomatoes and mushrooms...

Oh, and don't forget toast (brown bread) and orange marmalade (Wilkin & Sons if you can get it, otherwise Bonne Maman: both available via the 'net).

A fine breakfast when I was a kid in the UK.

Steve
USAFA ALO
USAFA '83
 

OldRetSWO

USNA 78/parent 11/BGO for >25yrs
5-Year Member
Ok, so I'll throw this one out. I recently saw a FB post where the poster was talking about putting tartar sauce, yes tartar sauce, on a hot dog. Naturally I was intrigued and had to try it. Wasn't immediately blown away by the combo but my curiosity was piqued, enough so that I will test it again.
After reading this and thinking "WTF?", I was not surprised to see a USAFA pic as the user's icon.
 

MidCakePa

Member
When we lived in Switzerland, we were introduced to a different kind of hot dog: a high-quality sausage more akin to a Polish, grilled over coals, then slid into a baguette-like roll in which a hole had been “drilled” from one end and drizzled with a bit of mustard. The crunchy roll and the juicy charred sausage made for a bit of Swiss bliss.
 

kinnem

Moderator
5-Year Member
When we lived in Switzerland, we were introduced to a different kind of hot dog: a high-quality sausage more akin to a Polish, grilled over coals, then slid into a baguette-like roll in which a hole had been “drilled” from one end and drizzled with a bit of mustard. The crunchy roll and the juicy charred sausage made for a bit of Swiss bliss.
Can't wait to tell the wife. I want to see her drill a hole in a baguette. That should be interesting.
 
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Capt MJ

10-Year Member
Another one for the next-time-you-visit-Annapolis:

From the Amish Market, fresh and hot from the oven, a pretzel bun wrapped around a hot dog. You can watch the Amish kids make the big soft pretzels as well as the pretzel buns. The squirting the mustard into the hole post above reminded me of that particular delight.

It’s Saturday. It’s 11:30. I’m putting down the device and driving 3 miles to get one right now! And perhaps some pecan raisin sticky buns for tomorrow morning, still warm from the oven.
 

MidCakePa

Member
From the Amish Market, fresh and hot from the oven, a pretzel bun wrapped around a hot dog.
Yes, indeed!

DD said one of the highlights of plebe summer was during a certain rec period. She was playing tennis — she played in high school and her roommate was recruited by Navy — when members of the varsity showed up with donuts from the Amish market. DD said they were the best donuts she’d ever had. I initially chalked that up to the haze and hazing of plebe summer. Until I tried some for myself — she was spot on!
 

Stealth_81

Super Moderator
10-Year Member
Founding Member
Ok, so I'll throw this one out. I recently saw a FB post where the poster was talking about putting tartar sauce, yes tartar sauce, on a hot dog. Naturally I was intrigued and had to try it. Wasn't immediately blown away by the combo but my curiosity was piqued, enough so that I will test it again.
I dated a girl in high school who put tartar sauce on her fries and ketchup on her fish sandwich. Kind of a quirky girl, but she was a blue-eyed redhead who drove a red ‘67 Karman Ghia so I tended to overlook a lot of the quirkiness.

Stealth_81
 
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