Mmmm, dark xocolatl is perfection in itself. Anything else just detracts.
Good God, those hot-dorgs were good…
Of course, a scoop of this and a sploosh of that and a shake of something else, I’ll probably never replicate it to be as good as this batch, but I’m used to that.
Plain white toast, too, no buns. Reminiscent of HoJo dogs from waaaaaaay back.
Unno, I just buy what’s on sale. It’s probably gotta taste like ground gym-socks for me to blacklist a brand.
Sounds good but hot dogs need to be burnt. You must be used to dirty water dogs.
That’s how I make chili. The only rule is to use meat that you would normally eat as a steak like cut. Never ground, always sliced. Then raid the spice cabinet…
Now I want a HoJos real bad. None near me. Loved them as a kid.
All the Best,
Jeff
I always boil ’em regardless, almost always in a small frying pan.
Sometimes (rarely), I’ll drain the water, cut slits in ’em, then fry ’em ’til they’re kinda leathery. Those are good, but a pain in the ass to chisel out the pan afterward.
I rarely have hotdogs, just like bacon, they’re in the freezer in case there’s nothing else to make or I want minimal cooking.
So I rarely have actual hd buns, so plain white toast goes a long way. And it’s not overly “bready”, either.
Wondered why I liked ’em that way, and it was only after I remembered HoJo that I figured out why.
When I was a kid I used to go out in the woods and build a camp fire just to make hot dogs. Now my campfire has a swing away grill I made in the welding shop I use for hot dogs. Winter time I just use a cast iron frying pan.
On a stick, over an open fire, a little char on the outside. Nothing better.
But everything is better over a campfire.
You guys are awful, I have such a hot dog jones going now.
All the Best,
Jeff
Yup, good memories. Now I have a tradition of always eating hot dogs on the 4th of July.
in the Microwave!
turkeydance,
I went to college in Illinois. Lots of corn fields. At harvest time you could get it fresh off the stalk.
Boiled (not too long), butter (lots), salt, pepper - Fantastic!
There was a guy that developed hybrids. I swear he could make the stuff taste like anything.
Some were so sweet you could hardly stand it. Other ears were so big they could double s defensive weapons. But they had no taste and a tough texture.
Lots of the stuff I’d find in grocery stores is really poor. More like “field corn” the stuff they fed to pigs up there.
It’s better now days and we’re getting better stuff in the local stores.
Of the frozen stuff, I’ve found the Green Giant Nibblets (the 1/2 ears in the frozen packs) to be about the best.
All the Best,
Jeff
Have you tried Balsamic vinegar—it has loads of good flavor and less of that stank smell. The clear stuff reminds me of granny’s bathroom when i was a kid.
Naw, it reminds me of mum cleaning those plastic slipcovers that covered every last bit of upholstery.
The only balsamic I got is in a bottle of dressing which isn’t even opened yet.
The apple-cider vinegar is just about cider colored.
Almonds, high in unsaturated fat.
Mmmmmmmmm, garrrrlic…
I usually buy garlic in those white net “socks” that hold 4-5 bulbs, still got some I need to burn off before they start to sprout, so took some “rustic” bread and made garlic toast.
Used a whole bulb of garlic. Not a clove, a bulb. And this was just a 6” section of bread, kind of “butterflied”. 
Slice thinly, fry in butter, moosh with a fork into a paste as much as possible. I wasn’t watching, and let it go a bit too long, so they toughened up that I couldn’t pastify them, but they sort of looked like grated cheese on the bread.
Was still pretty awesome, and there’s no mistaking it’s garlic bread.
I’d be slicing them all day, then. 
I’m not a cook. Why not use a press?
Unno, just got by without one for so long…
thanks for bringing up VINEGAR.
oh, do we love that stuff.
we have gallons.
pickled eggs, green beans, just about anything.
Barbeque sauce’s best ingredient by far.
we have been known to drink it “neat”.
a year ago, all the grocery stores were sold out
except for the really fancy and expensive kinds.
but, as i posted, we had gallons. still do.
A few years ago i was drinking 1 oz a day apple-cider vinegar mixed with water, then eventually kept using less water until it got down to “neat”. i was having GI problems and probiotics didn’t seem to do anything, so i tried the acv and it seemed to help somewhat. Eventually i got the Dr to give me an Rx and that got me squared away. i still like me some of that Balsamic—i put that s#%@ on everything.