What Are You Eating Today?

[Elixir]

I wonder who the genius was that thought up top sliced hot dog buns. They work so much better than the side sliced.

Yes! Symmetry goes hand-in-hand with structural integrity, at least when it comes to hotdogs.

Can you get them where they shove the bun lengthways on a heated spike to create a lengthways whole in the centre of the bun that the sausage gets dropped into?

I love it when you talk dirty!

 

[thebeave]

I didn't think it was possible to get this worked up at my age. Might as well cancel my Viagra subscription and save some money!

 

[gmbteach]

I wonder who the genius was that thought up top sliced hot dog buns. They work so much better than the side sliced.

Yes! Symmetry goes hand-in-hand with structural integrity, at least when it comes to hotdogs.

Can you get them where they shove the bun lengthways on a heated spike to create a lengthways whole in the centre of the bun that the sausage gets dropped into?

Sounds like "pigs in a blanket" but those have the "bun" baked around the sausage.

They are different. Pigs in a blanket have pastry wrapped around little boys (cheerio sausages), and baked.


I am talking about like this:

 

[gmbteach]

I wonder who the genius was that thought up top sliced hot dog buns. They work so much better than the side sliced.

Yes! Symmetry goes hand-in-hand with structural integrity, at least when it comes to hotdogs.

Can you get them where they shove the bun lengthways on a heated spike to create a lengthways whole in the centre of the bun that the sausage gets dropped into?

I love it when you talk dirty!

When I was trying to find this picture, I can see why it sounds dirty.

 

[ZiprHead]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

 

[gmbteach]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

You swirl them around the interior of the bun first and drop the sausage in. You can also request toasted or non toasted as the spike heats up the interior of the bun as well. Also, the condiments don’t drip everywhere either. They are held in the bottom of the bun because the hole doesn’t go all the way through.

 

[ZiprHead]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

You swirl them around the interior of the bus first and drop the sausage in. You can also request toasted or non toasted as the spike heats up the interior of the bun as well.

Sounds like a lotta work for a hot dog.

 

[gmbteach]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

You swirl them around the interior of the bus first and drop the sausage in. You can also request toasted or non toasted as the spike heats up the interior of the bun as well.

Sounds like a lotta work for a hot dog.

I fixed it. It’s means to say bun, not bus.

 

[ZiprHead]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

You swirl them around the interior of the bus first and drop the sausage in. You can also request toasted or non toasted as the spike heats up the interior of the bun as well.

Sounds like a lotta work for a hot dog.

I fixed it. It’s means to say bun, not bus.

Hmm, actually I read it as bun. But if you want to apply condiments to your bus go for it. I'm sure Bilby can help.

 

[Elixir]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

You swirl them around the interior of the bun first and drop the sausage in. You can also request toasted or non toasted as the spike heats up the interior of the bun as well. Also, the condiments don’t drip everywhere either. They are held in the bottom of the bun because the hole doesn’t go all the way through.

Okay, I’m calling this out. It’s an obvious danger to the eater and anyone near them.
I can just see dropping a few tablespoons of ketchup, mustard and relish down the barrel, cramming the hotdog after them and then chomping down on the open end. The other end literally explodes from the pressure, and since the other end is where all the condiments were shoved by the hotdog ramrod, they probably end up covering anyone within six feet.

 

[gmbteach]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

You swirl them around the interior of the bun first and drop the sausage in. You can also request toasted or non toasted as the spike heats up the interior of the bun as well. Also, the condiments don’t drip everywhere either. They are held in the bottom of the bun because the hole doesn’t go all the way through.

Okay, I’m calling this out. It’s an obvious danger to the eater and anyone near them.
I can just see dropping a few tablespoons of ketchup, mustard and relish down the barrel, cramming the hotdog after them and then chomping down on the open end. The other end literally explodes from the pressure, and since the other end is where all the condiments were shoved by the hotdog ramrod, they probably end up covering anyone within six feet.

Nope! Never happened to me. They leave enough bread unpierced that it doesn’t happen.

Don‘t knock it till you tried it!

 

[gmbteach]

I am talking about like this:
View attachment 44487

Hmmm, don't think I've ever seen anything like that. How do you apply the condements?

You swirl them around the interior of the bun first and drop the sausage in. You can also request toasted or non toasted as the spike heats up the interior of the bun as well. Also, the condiments don’t drip everywhere either. They are held in the bottom of the bun because the hole doesn’t go all the way through.

Okay, I’m calling this out. It’s an obvious danger to the eater and anyone near them.
I can just see dropping a few tablespoons of ketchup, mustard and relish down the barrel, cramming the hotdog after them and then chomping down on the open end. The other end literally explodes from the pressure, and since the other end is where all the condiments were shoved by the hotdog ramrod, they probably end up covering anyone within six feet.

Nope! Never happened to me. They leave enough bread unpierced that it doesn’t happen.

Don‘t knock it till you tried it!

Besides, they drizzle it down the sides out of a condiments bottle!

 

[Cheerful Charlie]

Texas Czech cuisine. Kolaches.

Klobásník - Wikipedia

en.m.wikipedia.org

 

[ZiprHead]

How would she cook it indoors?

She doesn't. I cook it on the grill on the deck whether rain, snow or sleet or -0 temperatures. There are only two excuses. 1: If snow hasn't been shoveled to create a path from the porch door to the grill we wait until a path is shoveled. 2: It's so windy that the grill won't stay lit.

In that case we don't have steak. My wife has suggested the broiler in the oven but that makes so much mess and it's my job to clean it I don't do it.

My father in law used to make steaks using the broiler. He'd buy expensive steaks then cook them until they were like shoe leather.

Do you have a griddle pan? Best of both worlds!
View attachment 44468

I bought one today from the grocery store. 22 bucks.

 

[gmbteach]

Texas Czech cuisine. Kolaches.

Klobásník - Wikipedia

en.m.wikipedia.org

Sorta!

 

[T.G.G. Moogly]

Always wanted to try Manuka honey. Wife spent $21 for an 8 ounce jar. Pricey but it makes my other honey taste pretty bad. Wish I could afford to eat the stuff regularly as we eat quite a bit of honey. Manuka comes in different grades and the really good stuff is like caviar in price.

 

[hyzer]

28th Annual Fall Cabin Camping Trip Meals

This is our menu for four Maryland high school friends who meet for a weekend at a rustic cabin (no electricity, no running water) on a West Virginia mountain side overlooking the Potomac River Valley each Fall. This group includes corporate lawyer, retired Navy Captain, retired State Department, and an architect. After graduating high school 1978 we scattered to different colleges and some traveled the world for their careers. In 1997 one friend bought 7 acres completely in the woods at the end of a mile long gravel road and started building a simple cabin. He invited us for what he thought would be a one-off weekend, but we have returned every year since (though sometimes only 3 of the 4 made it).

Each one of us contributes to the meal prep and cooking throughout the weekend. The following is this year’s Menu.

Friday Dinner

Grilled Old Bay Chicken Thighs (prep at home, place large package of thighs in zip lock bag with one stick melted butter and lots of Old Bay Seasoning, grill at cabin)

Camp Stove Brussel Sprouts halved and fried in OVO in cast iron pan

Octoberfest Beer from Silver Branch Brewery in Maryland



Saturday Breakfast

Camp Stove Coffee (Starbucks Via)

Bagels and Cream Cheese (warm bagels on top of wood burning stove)



Saturday Lunch

Maryland Style Crab Cakes (prepared at home, jumbo lump, Panko, Old Bay, mustard power, raw egg, mayo, parsley, pan fry in cast iron pan at cabin)

Brioche Rolls butter toasted

Coleslaw (prepared at home, broccoli-slaw and shredded cabbage, homemade dressing)

UTZ Potato Chips (classic style)



Saturday Dinner

Grilled and Smoked Beef Loin

Grilled Vidalia Onion

Camp Stove Cheese & Potatoes (cast iron pan version of Scalloped Potatoes)

Red Wine chosen by the sommelier in the group



Late Night

Bourbon Uncle Nearest Rye (varies from year to year)

Cigars a selection

Chocolate Eclairs (store bought, a cabin tradition)



Sunday Brunch

Scrambled Egg Tortillas ‘With’ (home grown eggs, left-over beef onion and pots, homemade salsa)

Camp Stove Coffee

 

[steve_bank]

A sandwich with tomato, cucumber, zucchini, lettuce, and a little roasted sesame salad dressing.

 

[gmbteach]

A sandwich with tomato, cucumber, zucchini, lettuce, and a little roasted sesame salad dressing.

You lost me at zucchini.

 

[TV and credit cards]

Tuna Fagiolina Salad. Store bought. I do place it on a bed of sliced pickles. That part is all me.