[Sca-cooks] Hot dogs (was Re: catching drippings)

[Daniel Myers]

On Feb 22, 2004, at 6:13 PM, Phil Troy / G. Tacitus Adamantius wrote:

[...]

> The main exception to this'd be hot dogs, because so few people make 
> anything like their own, or even go to the trouble and expense of 
> buying real ones, which are as good on a bun with their subtle 
> spicings of coriander, garlic, and paprika (seasonings vary, but you 
> get the idea) as the sausages of Vienna, Toulouse, and Frankfurt are 
> with braised goose and weinkraut, or baked en brioche. It's just that 
> hot dogs, over time, have earned (sometimes, but not always, with some 
> justification) a degree of contempt. I think they were often still of 
> fairly high quality when they somehow became relegated to second-class 
> (or lower) food. Once that happened, there was no longer too much 
> point in paying close attention to their manufacture, or in keeping to 
> too high a quality standard, when it no sense, economically.

Off on a tangent here.  My brother lived and worked with a physicist 
from Shanghai for a while.  This gentleman seemed to live almost 
entirely on rice and ate almost no meat whatsoever ... except for hot 
dogs.  He thought hot dogs were the greatest thing ever and just 
couldn't get enough of them.  I frequently saw him at company picnics 
eating them plain, no bun or condiments.

Different cultures, different perceptions.

- Doc


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  Edouard Halidai  (Daniel Myers)
  http://www.medievalcookery.com/
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