I really love eating Oscar Mayer beef hot dogs cold right out of the package! So much so that I try to avoid buying them because I know once I open the sub pack of 4 or 5, half the time I'll eat all of them in a sitting!
After working in a food testing lab for 22 years I quickly learned that there was a real difference between a Hotdog and an all-meat Hotdog. The first was allowed up to 30% filler, the latter 3.5%. What the filler could be has changed over the years. From processed wood pulp and allowed insect parts decades ago, to corn and soy products today. The 'filler' was also the binder holding things together. The skin of the hotdog was intestine originally like with most sausages to a organic replacement or even edible plastic today. Learn to read food labels and not just buying the most eye-catching packaging.
The "insect parts" would be my preferred filler. Great source of protein, clean, and sustainable with very little negative side effects if your ecologically driven.
I worked in a Tyson foods pork plant in quality control and we had line that prepared hot dog and sausage meat for name brands. I can tell you that in my 16 years doing that, everything shipped out was not only made from the highest quality meat but we tested the line at least hourly. I hear people saying about all the uggg meat that is used and I can assure you that everything shipped from our plant was from the butts (front shoulder), ham, loins, rib trimming, and belly (uncurled bacon) trimming. I can’t guarantee any other producer, but if it’s made from Tyson, that’s where it comes from.
And I worked in a Pork packing plant for a week. When I saw how often buckets that should have gone into the 'Inedible Tallow' vat and sent to a Rendering Plant got dumped into the containers going to the Hot Dog processors I stopped eating Hot Dogs. Inedible Tallow was a generic phrase they used to label any bits of the pig that are inedible. Do you know why USDA and Quality Control wear hats/helmets that can be seen from a distance? Because at that plant and the chicken processing plant I worked at for a few days, they train you to do your job one way for most of the day but you do it differently if those ppl wearing the different hats/helmets are around. Its unfortunate that its that way, but thats the way it is. Take Care All
@@jackschwartz1783 Lard is to pork as tallow is to beef. If you by Lard at the store, you're not buying beef fat, you're buying pork fat. For an expert to mix up these two makes me wonder.
@@jackschwartz1783 "Interesting tidbit of Info. What's your point?" His point was that you described working in a pork packing plant for a week, yet you wrote that the plant had vats which stored "inedible tallow" which was sent to a rendering plant. Tallow is a beef product, you won't see it in a pork processing plant. If you were really at a pork plant you wouldn't have mixed the two.
If you want to try something a little different top a dog with coleslaw. I add chopped tomato and pickle to slaw for a dog topping, kinda like a kraut dog only the cabbage is not pickled.
60s bklyn, i loved pausing at 3:25 to view the menu signs. Besides the dogs we loved the thick fries, squirted a bunch of catsup in the bag and picked them out with a plastic pitchfork. And the chow mein sandwich was also a favorite. Most people don't even know what chow mein is no less on a bun. Coney island and nathans, a kids wonderland. The military recruiting booth was also right there, joined the navy in 67. The last time i ate at nathans!! Fond memories.
Jim Puccini, thank you for your service. My brother and I were both USN. He went to Vietnam twice at his request! USS WADDELL DDG-24. He was past the DMZ in N. Vietnam. He made it back, but sadly, lost him to cancer due to AGENT ORANGE. I was in during but Not in Vietnam. Take care and GOD bless all.
My father ate tons of hotdogs his whole life and lived until 92 on these so called Group One carcinogine cancer dogs .. He never had a doctor his whole life .
We've all heard these counter stories about grandpa that only ate animal fat, a dozen eggs a day, washed everything down with melted butter and a quart of whiskey. Smoked a carton of cigarettes a day, worked 23 hours a day. Brushed his teeth with battery acid, wiped his a$$ with dried pine cones and lived to 100. I'm not buying it most of the time.
There are many different recipes and price points for hotdogs, they really can’t be lumped into one group. From “all beef” to “selected cuts of beef, pork, and poultry” they are all pretty good to my unsophisticated pallet. I prefer mine with chili and diced onion. Cheese is pretty good too but not a must have topping. I’ve seen quite a few people put mayonnaise on there but that doesn’t do it for me. I probably average once a month for frequency but I eat two or three at a meal depending on size and it’s one of the few times I want potato chips as a side.
Before cancer messed up my mouth I us to like going to the local gas station mart. I would get all the extra I could get on my hotdog. It was enjoyable
Kroger’s Private Selection All Beef Kosher Hot Dogs and Hebrew National, OMG, once you eat a Kosher Beef Hot Dog you won’t go back to eating those cheap hotdogs. They are best splinted and fried as brown as you can get them, a crispy cook hot dog is the best!
Not really. At that point they've climbed the ladder and are simply sausages. Hot dogs are per definition cheap and low in meat %. That's the main differentiating factor. To call something with "selected cuts" hot dogs is borderline derogatory. And don't get me wrong. Hot dogs can be delicious and great. For what they are, real cheap street food for the masses.
@@user-lv6rn9cf8m - “selected cuts” of beef, pork and poultry is marketing wank for scraps from multiple processing plants and is really the lowest descriptor for ingredient quality. They were likely “selected” from the floor or the nooks and crannies of the machines at the end of the shift clean-up. Lol you will see this description on the least expensive options in the store.
I have no shame in admitting that Oscar Mayer bun length wieners are my favorite hot dog for home, Nathans are pretty good if you happen to be near one but their home version is just over priced and not really any better. Then again I like dogs from vendor carts on the street or at a fair that are no name dogs. With the right toppings nearly any hot dog can be pretty tasty.
I have a friend who lives for hot dogs, almost eating them daily. But he's a bit of a snob and considers people uncouth, uneducated, ill mannered and of poor moral standing if they eat a hot dog with ketchup.
I love hot dogs! My favourite is Nathan's, followed by the Kroger Beef Franks. I don't eat them all that often but when I do I either have one or two on buns with mustard, ketchup, and relish or I pan grill them and have them with baked beans.
@@alkdjfhgks1919 I learned about flavor profiles and used my super taster pallet to my advantage to crack recipes and I can make a list of popular fast food items in the USA that are just repulsive. I noticed that people that like ketchup on foods such as hotdogs have a sweet pallet and are responding to the sugars and not the spices where as I use mustard because I respond to the spices. It's same reason I don't like chocolate and put hot sauce on my eggs
Nathans keeps shrinking their hotdogs. Their regular beef Frank's 8 pack is now 12oz. About 2 years ago they were 15 or 16oz.and suddenly shrunk, but their price remained the same. Meat to bun ratio is not acceptable. They used to my favorites also. They are now the same size as the really cheap off brand mystery dogs but 3 times the price or more. Unacceptable.
30 years ago I worked at bar s foods. I saw semi loads of beef chicken pork, all genuine meat, on hindsight the only scary thing was the bags of msg or whatever it was that they put in during the blending process. We ate plenty of dogs fresh out of the smokehouses, as well as ham, hot links, sausage, hm thinking about going to the store.
I've always wanted to try a corn dog but they're almost unheard of here in the UK. For years I wanted to try a Twinkie, slowly they have started to become available, but they're very expensive.
@@notreyf I don't want to make you jealous but rather let you know.. corndogs taste and smell delicious. They smell like the epitome of fairground food and are so satisfying. Definitely not good for you though
@@Sean-ex9ip Thanks for replying Sean. Well you have made me jealous :) They sound amazing. I've been lucky enough to visit your brilliant county and tasted some truly wonderful food, but Twinkies and corndogs were something I always missed. The Twinkie has been sampled, now I need to try the corndog.
When I was a kid, I used to eat Nathan's and Kosher Hot Dogs every Saturday, and the rest of the week, roast beef, chicken, pork chops, steak, meat loaf, etc. Today, I barely eat any meat.
Meat, chicken wings, and nachos should be apart of everyone diet. I question those who eat leaves and especially cauliflower....that should be banned. Humans are not designed to eat cauliflower.
Really solid and fact-filled. I truly appreciated this video. I like mine with onions, ketchup, and mustard. No relish, please. And yes, ketchup. Get over it.
I live in South Western Sydney (NSW, Australia) and the best hot dogs are the ones you get at the regular sausage sizzles held by Bunnings Warehouse (for charity reasons)... Man those feel-good-for-your-soul snags are mouthwateringly good.
The "Frankfurt" hotdog in Australia be it with the red skin or without are made with pork. We dont have "Hotdogs made from beef, but we do have regular beef sausages. These are boiled, rather than grilled or fried as they're pre cooked, so you're just reheating them.
Ketchup doesn't belong anywhere near a proper hotdog, the sugar and spices mask the taste. You might as well go the next step and have a ketchup sandwich. When I have a party with grilled hotdogs I don't even put out ketchup and when they ask for it I say it's in their fridge at home
@@askvideos1 if I'm supplying the food and doing the cooking then I get to choose what I put out for people to put on their food. Plus when I make hotdogs I use either Vienna beef, Hebrew nationals, or boarshead and they're so good they don't need ketchup
@@askvideos1 just like hotdogs when someone asks me for KC masterpiece BBQ sauce when I make brisket or even worse ketchup it makes my skin crawl. I make my own BBQ sauce that ties perfectly with the brisket I just spent 18 hours cooking. I have award winning recipes that draw in people like crazy. The joke in the family is when someone has a party they first ask if I'm cooking and if not they don't come. Since I stopped hosting thanksgiving nobody has gotten together in over 8 years. But they all show up at my house for Easter and we have turkey instead of ham and there's no leftovers. So I think I know what I'm doing
The story we were taught in school is that a vendor gave his customers gloves to wear to eat his sausages, but people kept keeping the gloves so he started putting them on a roll.
I remember that story from grade school! The way our teacher explained it was that the hot dog on a bun was invented during the St. Louis "Louisiana Purchase Exposition" in 1904 by a Bavarian guy named Anton Ludwig Feuchtwanger. As the story goes, he loaned white gloves to his patrons to hold the hot sausages. Because most of the gloves were not returned, the supply began running low. He reportedly asked his brother-in-law, a baker, for help. The baker improvised long soft rolls that fit the meat - thus inventing the hot dog bun. I remember it because we used to laugh at the name of the guy, pronouncing it Footch Twanger.
@@jimliu2560 I used Bogner Meats - Manchester CT when i lived there. Usually local packers are good, ask around wherever you live with people who have lived there longtime.
I was amazed to see the ubiquity of what we would call hot dogs here in Thailand. They are a favorite grilled street food here. Asians eat a lot more of the animal than westerners are used to so what goes into a hot dog 🌭 isn’t questioned here.
I think the majority of hotdogs are a mix of pork and chicken NOT pork and beef, i literally just looked at all the packages at my big box grocery as i was trying to find out what all options there were
Try a All Beef Kosher Hot Dog such as Hebrew National or Kroger’s Private Selection All Beef Kosher Hot Dogs. Once you try them you will never eat another cheap hot dog ever again. However, when, you get sick with a bad cold or something like a head cold because, the salt will be overwhelmingly powerful and give you a bad headache and make you feel sicker. I learned that the hard way.
With the possible exception of water , everything at one time or another has been associated with cancer, live your life enjoy what u like eating. As with everything moderation certainly helps 👍
I don't believe anything "the experts" say about food. I remember the food pyramid. Turns out the reality is almost completely inverted from what I was taught 30 years ago.
So if you don’t believe experts, who do you believe? If you deny science stop using the internet, your cell, your computer, and every other piece of technology in your world
After a night partying, my friends and I slept at the beach campground. The next morning, I was the only one hungry, but I only had $1. I wandered down to the beach, where a stand was selling $.99 hotdogs. I bought one and topped it with mustard, ketchup, onions, peppers, chili, cheese, and sauerkraut until it was about 6 inches high. It was disgusting. I ate every bite.
Sodium nitrite is what gives hot dogs their flavor and pinkish color. It also preserves the meat from bacterial, mold or fungal spoilage. When grilled or fried with the proteins in the meat a chemical reaction forms what are known as nitrosamines a truly carcinogenic compound. It is not even controversial. Nitrosamines cause cancer. Sodium nitrate can be legally used in preserving meats because by itself it is not carcinogenic. The way it is cooked in the meat is what makes it carcinogenic. If you are eating hot dogs that are brown or black to any degree (grill marks) you are giving yourself a high probability of developing bowel cancer. That is a well understood fact. That also goes for Bacon, bologna, spam or any meat product that is preserved and flavored with sodium nitrates or sodium nitrites. The only truly safe way to eat these foods is to boil them in water, instead of frying, broiling, grilling or roasting them. Above 100 degrees C or about 210 degrees F is the point where hot dogs become carcinogenic. Your choice.
@@YSLRD You are welcome, Joan. This information has been widely known for a long time, but the meat lobby is so powerful that they have blocked any legislation that would simply require a cancer warning on meats processed with sodium nitrites and nitrates or how to safely cook it. If they look hard enough and pay enough the meat packing corporations can find nutritionists and doctors who may say that there is no cancer problem with nitrate cured meats. Reminiscent of the tobacco companies in the 60s. Most meat packing corporations are now offering hot dogs, ham and other meats, even bacon, that were always traditionally cured that are now nitrite and nitrate free. You may need to look a little harder for them and read some label fine print, but they can be found in most supermarkets. Enough people have educated themselves about what they eat that it put pressure on meat packers to at least offer alternatives. Spread the word... Colon cancer is a horrible way to die.
The original NY pushcart style frankfurters that are famous for the snap are called Natural Casing but is difficult to find those in stores anymore, but sometimes still direct from the company. Now people mostly find skinless (without the casing) franks at the stores which are a step down, and finally there are now "healthier" versions called all natural or uncured, but recommend to try the healthier versions only after the original to see if it retains the original taste you enjoy. Brands I recommend include Sabrett, Nathans, Sahlen's, Hummels, Hoffman, Zweigle, Snake River Farms, Koegels, Vienna Beef, and perhaps some may enjoy Hebrew National but this is just a partial list.
@@timwilson3150 Thanks Tim. Yes, Glazier is a brand and they are available online (this was a partial list as mentioned). They are natural casing red hot dogs from the North Country of New York and so will also be in the top category. I should add for future readers that some beef franks now promote that they are made of angus or wagyu (such as the snake river farms), and there are also plant based and alternative meats like chicken that are decent as well that I've tried so something for everyone.
even if they did put "parts" in it to make it a nose to tail food its still a healthy option. what makes them really bad for you is the bread, the sugar in the condiments, the fries and chips you down with them, the soda in your other hand, etc. and certainly not the healthy saturated fats and sodium they refer to in the last 5 seconds
Yeah . People say Eggs are bad for you too . NOT TRUE ! The Egg is fine , it's the Bacon Fat you cooked it in that's bad . And you get the " Look " . What that's impossible ! L O L !
I switched from hot dogs to sausages and didn't look back. I can prepare them from fresh or frozen and don't need buns. I just get the spicy variety. However, I did once buy a lot of Nathans' brand hot dogs. I usually boiled them and never added condiments. I'm just weird.
Many years ago, a guy who had graduated from the C.I.A. opened up a hot dog stand in Bridgeport CT of all places. He had his dogs made from his own recipe and they were unbelievably good. In a few short weeks, people came from miles around to eat them. Line was out to the street. Man were they good. I wish I could find them now.
My chili dogs are a fork and plate situation. 1 sliced bread 1 hot dog (Whichever you like) 1/3 can Hormel chili with beans 1/2" layer mild cheddar cheese, grated 1 1/2 Vlasic kosher baby dill pickles, diced 1/2 onion slice, diced (optional) I cut the whole thing down the center, then 4 crosscuts, for 10 fork-size pieces.
@@OutyMan Yeah....one dude said he used Heinz dill pickles that were NOT kosher....can you EVEN imagine???? SO DISGUSTING! Even WORSE than yours if that is even possible!
Here in the Northeast, almost every hotdog or sausage of any kind is ground into a paste-like consistency, like an emulsion. Out West, where there are German an Polish settled communities, they know how to make good sausages. The only thing I can get here is Johnsonville brats. They are properly coarse-ground and come in a variety of flavors. Also some Andouille and Italian sausages are edible.
I recently did an experiment to see how much grease was in a "quality" beef hot dog. I split lengthwise (so that it the halves would lie flat) an unheated, supposedly fully cooked, Oscar Meyer beef hot dog, right out of the fridge. I laid the halves flat on a clean plate and microwaved the cold sausage for one minute. I took it out steaming hot, but it was in a PUDDLE of oil that was running all over the plate! It looked like at least three tablespoons of oil came out of that single hot dog! I stopped eating more than one a day.......................elsullo
Hell, I eat at least 2 to 4 a day. Why? Because I love the gutter critters as my grandfather called them when we were kids we thought wow I want to try that exotic meat. Every time I eat one it brings back fond memories.
I had a hotdog today a footlong with onion and mustard and chili and man was it good! What ever they are doing keep it up. It came from a local Root beer stand they make a good foot long.
So true, ketchup doesn't belong anywhere near a hotdog, it's only used to hide bad tasting food. Example: eat a mcdonald's hamburger without ketchup and you'll wretch from the awful taste
A real hot dog of many years ago was a mixture of beef and pork and was in a casing. Thus the famous snap . That was only 60 years ago when we had weenie roasts and had onions and mustard and relish for our dogs. Only over the last 50 years have they started making them without the casing and since beef and pork became too expensive, they started using chicken and and beef knockoffs. What a shame. They were so good !
When I was in 7th grade my class toured a plant that made hotdogs. Some of the ingredients actually made some kids sick. Eyelids and other far less delicious parts were used. I didn't eat hotdogs for many years.
I'm from the South and common toppings here are ketchup, mustard, onions, chili, cheese, and even cole slaw. Oddly enough though I prefer just sourkraut and mustard. 🤓🍻
As with so many other foods, concerns over safety might be far overblown. Just to be sure, if you get franks, buy them from a well-known company, but 'uncured' beef, and cook them thoroughly at a slighter lower temperature. It's the blackened outer casing which is the real cancer risk; that crispy layer is what we love in the West, called the Mailliard effect (for meats) or caramelization (for starches).
Try working in a Packing Plant for a week, you'll probably do like I did - A; Get a new job B: Never eat processed meats again unless you personally know a private Butcher that will process it properly for you. If the average American knew what was actually in their processed meat products they would probably go screaming into the night. If they eat it those chances go up. Take Care All
Mechanically Separated Chicken isn’t meat pulled off the bone, but breast frames ground up, and past thru a honeycomb device. The bones go one way, the protein the other. Looks like pink ice cream. This is used in hot dogs, binder for chicken nuggets, ect..
Nathan's, Sabrett's, Hebrew National, and Oscar Mayer Angus Beef hot dogs are my go-to brands. It's tough to find them with natural casings these days, though.
Ain't never had a hotdog until you have had a grilled Usinger's Frankfurter! As for people who like their hotdogs blackened on the grill, I live with a person who likes them that way AND my neighbor also liked them like that! 🤦♀️ It got to the point where I figured out how to properly cook their hotdogs like that - get the hotdog so blackened on the grill that any SANE person would look at it and throw it out, then it's done enough for them! YUCK! 🤢
Yes, they are the best when there like that but, you split them or cut the hot dog on diagonal pattern and you can also fry them on top of the stove, the more brown they get well black looking, this makes for a nice crispy snap when, you eat them, it’s the best way and only way to eat a hot dog, course they are great cold, I think everyone likes a fresh cold hot dog, as it is a thing of childhood, going to the meat market and if you were a kid who walked in with your mom that’s what the butcher would give you, less than half portion and, they were so good, you kept wanting more while you waiting on your mom’s order to get filled.
That happens when you have hotdogs loaded with fat and fillers. A proper hotdog should be next to impossible to turn into a freddy krueger (our name for over cooked hotdogs)
I used to work in a sausage kitchen for a large producer of hot dogs and other stuffed meat delights. Only good cuts of meat can be used in hot dogs because the cheaper cuts will make their mouth feel and taste consistency poor. Moreover, cheaper meats can cause the dogs to grease out in the smoke house where the fat separates out from the lean ruining the batch. I love hot dogs...
In Boston and the state of Maine, Saturday night was always franks and beans. Hence, B&M beans, or Boston and Maine beans, (don't forget the brown bread). Those Mainiacs love their red weenies for some reason.
Mechanically separated chicken is not simply meat pulled off of the bone. As I understand it, the meat and bones are ground to a paste and then run through a fine mesh screen(s). Any bone fragments that are too big to pass through the screen(s) are discarded but any bone fine enough to pass through in the end would essentially be the same as adding gelatin. Not as scary at it sounds but not as wholesome as that this video makes it seems. Can anyone confirm?
"...that hot dogs are made with scraps no one would eat aren't *Neccesarrily* true..." Yeah, as John Candy once said "Lips and Aholes!" Always pay attention to the wording use when someone is telling you something.
A cheddarwurst hot dog kicked my ass last week. It was fully cooked and hot, and I didn't realize it but it was...tight. Like, cooked a bit longer, it probably would've popped. So when I bit into it, the pressure was released, and scalding hot liquid cheddar shot out of where my teeth had punctured it and left me with first and second degree burns on my face.
Checked and confirmed with ChatGPT: Most hot dogs in North America contain nitrates, which preserve the meat and enhance its pink color. Nitrates are known to shorten telomeres in the body, potentially increasing the risk of diseases. While the European Union has stringent regulations on nitrates, these additives are still commonly used in North America.
I love to imagine what it would have been like back to be the first people to experience these food items that revolutionized the world. Such things as chips, hot dogs, cotton candy, ice cream, soda, pizza, and many others like these would have blown me away had I been there.
A native American chef in upstate N.Y. is said to have invented potato chips when a diner complained of underdone French fries. He sliced potatoes super thin & fried them up-Voila!
I went to a hot dog stand in Long Beach, CA, where they slice the wiener in half and put it on a hamburger bun with 🧀 , 🥬 and mustard…it was HORRIBLE! The worst thing I ever tasted!
Ketchup and onions, that's my base. I'll throw in some hot peppers or just hot sauce once in a while. Every so often it's mustard, relish and onions...but more after then not it's the ketchup and onions
@@robertschwartz4810 Sorry, the only person I knew well from the Chicago area told me mayo was common for dogs up there but ketchup wasn't. Personally I prefer just kraut, mustard, and hot sauce. I'm kinda odd for a southern boy. Also good skewered on a stick and roasted over a campfire. 🤓🍻
Hot dogs must be steamed or simmered for two minutes and two minutes only. Fried hot dogs are edible. But, so is fried eel. Only natural casing hot dogs are acceptable. Don't put hot dog toppings between the hot dog and the bun. Always "dress the dog," not the bun. Condiments should be applied in the following order: i.e. mustard is applied first, followed by chunky condiments i.e. relish and onions. Nothing else is acceptable.. Ketchup on a hot dog is a mortal sin. We’re talking hell or many years in Purgatory if you’re not a chronic offender.. A properly dressed hot dog is to be eaten with your hands. If you use a utensil, see above. Use paper plates to serve hot dogs. Every day dishes are acceptable in emergency conditions. Don't take more than five bites to finish a hot dog. For foot-long hot dogs seven bites are acceptable. Don't. leave bits of bun on your plate. Eat it all. Don't put fresh herbs on the hot dogs it is considered presumptuous. Condiments remaining on the fingers after eating a hot dog should be licked away, not washed. If you offer a twelve inch hot dog, it had better be sitting on a twelve inch bun. Don't send a thank you note following a hot dog barbecue. It would not be in keeping with the unpretentious nature of hot dogs.
Frankfurters and Wieners in their respective cities are made with different formulations of meats and spices. Similar types of these sausages are way older than 1700 by the way, and are from all over the place in Europe and made with different combinations based on regional cuisine in different countries. So I would say there is more to the story than the history you have given.
WHY WHY WHY ARE THEY SO DARN SALTY? YUCK ONLY REASON I DONT TOUCH ANY HOT DOGS NOW THAT I AM OLDER. BUT AS A KID I ATE ALMOST EVERY DAY WITH NO BUN JUST MUSTARD. I LOVED THEM BACK THEN...
I prefer Turkey dogs. Which can be an issue as these have become harder to find. I just think they taste cleaner and more consistent. I also greatly prefer Turkey bacon to the regular variety.
Sodium nitrate , why does it need that. Why not use sodium chloride ,salt. I've become accustomed to search for dogs that don't have this nitrate . Usually it's fully cooked links
The content requirements for Franks (best), Weiners (middle) and Hot Dogs (worst) are all different. Separate from the filler considerations, the lower grade hot dogs can contain parts of the cow you might not want to eat. My dad was in the meat business. I only buy All Beef Franks for my family.
the video doesn't address what exactly counts as "beef" "meat" "pork" by legal food industry definitions. I will guarantee a tray of this sort of "beef" is not something anyone would buy at the deli or butcher counter
What is your favorite way to have a hot dog?
With yellow mustard and sauercraut and they must be Nathan's brand.
I like most ways except the ketchup.
Wrapped in bacon 🥓👅✌️
I really love eating Oscar Mayer beef hot dogs cold right out of the package! So much so that I try to avoid buying them because I know once I open the sub pack of 4 or 5, half the time I'll eat all of them in a sitting!
Chili dog with cheese!!!! Bombbbb
After working in a food testing lab for 22 years I quickly learned that there was a real difference between a Hotdog and an all-meat Hotdog. The first was allowed up to 30% filler, the latter 3.5%. What the filler could be has changed over the years. From processed wood pulp and allowed insect parts decades ago, to corn and soy products today. The 'filler' was also the binder holding things together. The skin of the hotdog was intestine originally like with most sausages to a organic replacement or even edible plastic today. Learn to read food labels and not just buying the most eye-catching packaging.
Edible plastic is SO GOOD.
I prefer my hot dogs more woody & pulpy… 😕
The bigger issue is the high fat content, the salt and sugar and nitrates.
The "insect parts" would be my preferred filler.
Great source of protein, clean, and sustainable with very little negative side effects if your ecologically driven.
@@richardreinertson1335 Colored is my go-to for 'sprinkles' on sweets and bakery.
I worked in a Tyson foods pork plant in quality control and we had line that prepared hot dog and sausage meat for name brands. I can tell you that in my 16 years doing that, everything shipped out was not only made from the highest quality meat but we tested the line at least hourly.
I hear people saying about all the uggg meat that is used and I can assure you that everything shipped from our plant was from the butts (front shoulder), ham, loins, rib trimming, and belly (uncurled bacon) trimming.
I can’t guarantee any other producer, but if it’s made from Tyson, that’s where it comes from.
And I worked in a Pork packing plant for a week. When I saw how often buckets that should have gone into the 'Inedible Tallow' vat and sent to a Rendering Plant got dumped into the containers going to the Hot Dog processors I stopped eating Hot Dogs. Inedible Tallow was a generic phrase they used to label any bits of the pig that are inedible. Do you know why USDA and Quality Control wear hats/helmets that can be seen from a distance? Because at that plant and the chicken processing plant I worked at for a few days, they train you to do your job one way for most of the day but you do it differently if those ppl wearing the different hats/helmets are around.
Its unfortunate that its that way, but thats the way it is.
Take Care All
@@jackschwartz1783 Lard is to pork as tallow is to beef. If you by Lard at the store, you're not buying beef fat, you're buying pork fat. For an expert to mix up these two makes me wonder.
@@GizmoFromPizmo Interesting tidbit of Info. What's your point?
@@jackschwartz1783 "Interesting tidbit of Info. What's your point?"
His point was that you described working in a pork packing plant for a week, yet you wrote that the plant had vats which stored "inedible tallow" which was sent to a rendering plant. Tallow is a beef product, you won't see it in a pork processing plant. If you were really at a pork plant you wouldn't have mixed the two.
Tyson now belongs to China so...
Forget it !
The days of quality Made in USA are long gone.
Sometimes you just have to have a HOTDOG. Mustard,Onions and Chili.
If you want to try something a little different top a dog with coleslaw. I add chopped tomato and pickle to slaw for a dog topping, kinda like a kraut dog only the cabbage is not pickled.
Relish, sauerkraut, spicy mustard…!
ohhh rock on bud!
I'm with you on that one
Hot dogs are a fun cookout food, but whoever came up with hot dog bun sized keilbasa was a genius.
Indeed!
hot dogs are made out of lips and assholes
The worst thing to happen to a hotdog,is chicken.
60s bklyn, i loved pausing at 3:25 to view the menu signs. Besides the dogs we loved the thick fries, squirted a bunch of catsup in the bag and picked them out with a plastic pitchfork. And the chow mein sandwich was also a favorite. Most people don't even know what chow mein is no less on a bun. Coney island and nathans, a kids wonderland. The military recruiting booth was also right there, joined the navy in 67. The last time i ate at nathans!! Fond memories.
Jim Puccini, thank you for your service. My brother and I were both USN. He went to Vietnam twice at his request! USS WADDELL DDG-24. He was past the DMZ in N. Vietnam. He made it back, but sadly, lost him to cancer due to AGENT ORANGE. I was in during but Not in Vietnam. Take care and GOD bless all.
My father ate tons of hotdogs his whole life and lived until 92 on these so called Group One carcinogine cancer dogs .. He never had a doctor his whole life .
I'm assuming he ate them without the bun
Take that as a win a...
...and a shot of whiskey before bed!
We've all heard these counter stories about grandpa that only ate animal fat, a dozen eggs a day, washed everything down with melted butter and a quart of whiskey. Smoked a carton of cigarettes a day, worked 23 hours a day. Brushed his teeth with battery acid, wiped his a$$ with dried pine cones and lived to 100. I'm not buying it most of the time.
Managing the exception. Your dad had good DNA.
There are many different recipes and price points for hotdogs, they really can’t be lumped into one group. From “all beef” to “selected cuts of beef, pork, and poultry” they are all pretty good to my unsophisticated pallet. I prefer mine with chili and diced onion. Cheese is pretty good too but not a must have topping. I’ve seen quite a few people put mayonnaise on there but that doesn’t do it for me. I probably average once a month for frequency but I eat two or three at a meal depending on size and it’s one of the few times I want potato chips as a side.
Before cancer messed up my mouth I us to like going to the local gas station mart. I would get all the extra I could get on my hotdog. It was enjoyable
Kroger’s Private Selection All Beef Kosher Hot Dogs and Hebrew National, OMG, once you eat a Kosher Beef Hot Dog you won’t go back to eating those cheap hotdogs. They are best splinted and fried as brown as you can get them, a crispy cook hot dog is the best!
Kosher dogs on a poppy seed roll with mustard, onions, and dill relish
Not really. At that point they've climbed the ladder and are simply sausages. Hot dogs are per definition cheap and low in meat %. That's the main differentiating factor. To call something with "selected cuts" hot dogs is borderline derogatory. And don't get me wrong. Hot dogs can be delicious and great. For what they are, real cheap street food for the masses.
@@user-lv6rn9cf8m - “selected cuts” of beef, pork and poultry is marketing wank for scraps from multiple processing plants and is really the lowest descriptor for ingredient quality. They were likely “selected” from the floor or the nooks and crannies of the machines at the end of the shift clean-up. Lol you will see this description on the least expensive options in the store.
I have no shame in admitting that Oscar Mayer bun length wieners are my favorite hot dog for home, Nathans are pretty good if you happen to be near one but their home version is just over priced and not really any better. Then again I like dogs from vendor carts on the street or at a fair that are no name dogs. With the right toppings nearly any hot dog can be pretty tasty.
I have a friend who lives for hot dogs, almost eating them daily. But he's a bit of a snob and considers people uncouth, uneducated, ill mannered and of poor moral standing if they eat a hot dog with ketchup.
MrWildbill47, "That's what she said!"
@@dalehood1846 - Most women love Hillshire Farm Kielbasa, but what they end up with is Libby's Vienna Sausage.
I love hot dogs! My favourite is Nathan's, followed by the Kroger Beef Franks. I don't eat them all that often but when I do I either have one or two on buns with mustard, ketchup, and relish or I pan grill them and have them with baked beans.
Ketchup is blasphemy
@@alkdjfhgks1919 I learned about flavor profiles and used my super taster pallet to my advantage to crack recipes and I can make a list of popular fast food items in the USA that are just repulsive. I noticed that people that like ketchup on foods such as hotdogs have a sweet pallet and are responding to the sugars and not the spices where as I use mustard because I respond to the spices. It's same reason I don't like chocolate and put hot sauce on my eggs
Nathan's are my favorite also
@@hellhound1389 I use ketchup and horseradish mustard. Onions if I have them.
Nathans keeps shrinking their hotdogs. Their regular beef Frank's 8 pack is now 12oz. About 2 years ago they were 15 or 16oz.and suddenly shrunk, but their price remained the same. Meat to bun ratio is not acceptable. They used to my favorites also. They are now the same size as the really cheap off brand mystery dogs but 3 times the price or more. Unacceptable.
Hebrew National makes a good dog, but they answer to a Higher Power!
I boycott them - horrific kosher killing of the cows.
I’m a NYer so I love cart red onion sauce and mustard. Of course I live in NC now so cole slaw and chili is also great.
Then, you have at In and Out a time or 2? Loved the place one of the original locations.
30 years ago I worked at bar s foods. I saw semi loads of beef chicken pork, all genuine meat, on hindsight the only scary thing was the bags of msg or whatever it was that they put in during the blending process. We ate plenty of dogs fresh out of the smokehouses, as well as ham, hot links, sausage, hm thinking about going to the store.
Bar-S hotdogs are my family’s favorite brand! We buy them in packs of 24.
Mmmmmmmm, MSG, always a good choice!
Let's not forget nitrates oh ya good chemicals
Probably just a spice blind.
Corn Dogs are my go to favorite at the county fair!! Last time i went i got a delicious one wrapped in a salted pretzel!! 😋
I've always wanted to try a corn dog but they're almost unheard of here in the UK. For years I wanted to try a Twinkie, slowly they have started to become available, but they're very expensive.
@@notreyf I don't want to make you jealous but rather let you know.. corndogs taste and smell delicious. They smell like the epitome of fairground food and are so satisfying. Definitely not good for you though
@@Sean-ex9ip Thanks for replying Sean. Well you have made me jealous :) They sound amazing. I've been lucky enough to visit your brilliant county and tasted some truly wonderful food, but Twinkies and corndogs were something I always missed. The Twinkie has been sampled, now I need to try the corndog.
love nathan's!!! but i'm from upstate central NY and hoffman's dogs n coney's rule round here!!! cheers!!!
When I was a kid, I used to eat Nathan's and Kosher Hot Dogs every Saturday, and the rest of the week, roast beef, chicken, pork chops, steak, meat loaf, etc. Today, I barely eat any meat.
Hebrew National hot dogs 🎸
@@aaroneagleburger6349 Yep!
But why did you stop eating meat
Meat, chicken wings, and nachos should be apart of everyone diet. I question those who eat leaves and especially cauliflower....that should be banned. Humans are not designed to eat cauliflower.
@@ast-og-losta
Roster cauliflower is delicious…
Really solid and fact-filled. I truly appreciated this video.
I like mine with onions, ketchup, and mustard. No relish, please. And yes, ketchup. Get over it.
I live in South Western Sydney (NSW, Australia) and the best hot dogs are the ones you get at the regular sausage sizzles held by Bunnings Warehouse (for charity reasons)... Man those feel-good-for-your-soul snags are mouthwateringly good.
Sounds wonderful! Thanks Mate.
At this point does anyone trust the FDA?
No …nor the FDA , CDC.,Pharma ,AMA,ADA,NIH..I can go on but you all get the drift …..about the alphabet Gummint……
You know you're a foodie when you come to the defense of your favourite hot dog.😀
The "Frankfurt" hotdog in Australia be it with the red skin or without are made with pork.
We dont have "Hotdogs made from beef, but we do have regular beef sausages.
These are boiled, rather than grilled or fried as they're pre cooked, so you're just reheating them.
Best bun is a necessity!
Ketchup and sauerkraut,
Or
Ketchup, onion, sweet relish, and a touch if mustard.
Ketchup doesn't belong anywhere near a proper hotdog, the sugar and spices mask the taste. You might as well go the next step and have a ketchup sandwich. When I have a party with grilled hotdogs I don't even put out ketchup and when they ask for it I say it's in their fridge at home
@@hellhound1389 I don't like ketchup on hot dogs either, but you could just let people enjoy what they want and not have them live to your standards 😁
@@askvideos1 if I'm supplying the food and doing the cooking then I get to choose what I put out for people to put on their food. Plus when I make hotdogs I use either Vienna beef, Hebrew nationals, or boarshead and they're so good they don't need ketchup
@@hellhound1389 well I wouldn't wanna go to your dictatorship of a cookout lmao
@@askvideos1 just like hotdogs when someone asks me for KC masterpiece BBQ sauce when I make brisket or even worse ketchup it makes my skin crawl. I make my own BBQ sauce that ties perfectly with the brisket I just spent 18 hours cooking. I have award winning recipes that draw in people like crazy. The joke in the family is when someone has a party they first ask if I'm cooking and if not they don't come. Since I stopped hosting thanksgiving nobody has gotten together in over 8 years. But they all show up at my house for Easter and we have turkey instead of ham and there's no leftovers. So I think I know what I'm doing
The story we were taught in school is that a vendor gave his customers gloves to wear to eat his sausages, but people kept keeping the gloves so he started putting them on a roll.
I remember that story from grade school! The way our teacher explained it was that the hot dog on a bun was invented during the St. Louis "Louisiana Purchase Exposition" in 1904 by a Bavarian guy named Anton Ludwig Feuchtwanger. As the story goes, he loaned white gloves to his patrons to hold the hot sausages. Because most of the gloves were not returned, the supply began running low. He reportedly asked his brother-in-law, a baker, for help. The baker improvised long soft rolls that fit the meat - thus inventing the hot dog bun.
I remember it because we used to laugh at the name of the guy, pronouncing it Footch Twanger.
My Dad is a chemist and after he analyzed hot dogs and learned what is in them, he wouldn't allow them in our diets
I have a culinary arts degree with some nutritional biology, I won't eat them either unless they come from certain meat packers.
@@kensolar69
Which packers? I have an irresistible urge for a good hot-dog right now…!
@@jimliu2560 I used Bogner Meats - Manchester CT when i lived there. Usually local packers are good, ask around wherever you live with people who have lived there longtime.
Nitrites.. not everyone understands chemistry
@@jimliu2560 I used to go to Bogner's in Manchester CT when I lived there. Look for local meat packers with a good rep.
I was amazed to see the ubiquity of what we would call hot dogs here in Thailand. They are a favorite grilled street food here. Asians eat a lot more of the animal than westerners are used to so what goes into a hot dog 🌭 isn’t questioned here.
I think the majority of hotdogs are a mix of pork and chicken NOT pork and beef, i literally just looked at all the packages at my big box grocery as i was trying to find out what all options there were
Try a All Beef Kosher Hot Dog such as Hebrew National or Kroger’s Private Selection All Beef Kosher Hot Dogs. Once you try them you will never eat another cheap hot dog ever again. However, when, you get sick with a bad cold or something like a head cold because, the salt will be overwhelmingly powerful and give you a bad headache and make you feel sicker. I learned that the hard way.
@@sonyafox3271 I don't really get "sick" but I will keep that in mind, I definitely prefer the beef dogs, flavor and texture wise
They are nice, but I would only now eat them if literally there was nothing else available to eat.
Aren't you so special. SO much better than others.
@@gregd6706 Hey, thanks. I wouldn't say that about myself as I try to be humble and am shy usually, but thank you for your kindness.
x
Well Yes, you kind of admit that morals and ethics can change depending on how many days you’ve been hungry lol
@@griggbaylee5808 Well its better than dying.
With the possible exception of water , everything at one time or another has been associated with cancer, live your life enjoy what u like eating. As with everything moderation certainly helps 👍
My philosophy has always been, "Everything in moderation... especially moderation."
Does that include women?
Who cares eat what you want don't go crazy then have a beer or 2 3 or 6😅❤❤
Even water. Flint Michigan.
I don't believe anything "the experts" say about food. I remember the food pyramid. Turns out the reality is almost completely inverted from what I was taught 30 years ago.
So if you don’t believe experts, who do you believe? If you deny science stop using the internet, your cell, your computer, and every other piece of technology in your world
After a night partying, my friends and I slept at the beach campground. The next morning, I was the only one hungry, but I only had $1. I wandered down to the beach, where a stand was selling $.99 hotdogs. I bought one and topped it with mustard, ketchup, onions, peppers, chili, cheese, and sauerkraut until it was about 6 inches high. It was disgusting. I ate every bite.
You're my kind of guy. lol
why would it have been disgusting with that many awesome toppings? 'Murica.
@@DaleWinarski honestly I don't like most of those toppings but even i am confused as to how that would taste disgusting.
Weed is a hell of an appetite booster
Should have flushed it down the bog and cut out the middle man.
Sodium nitrite is what gives hot dogs their flavor and pinkish color. It also preserves the meat from bacterial, mold or fungal spoilage.
When grilled or fried with the proteins in the meat a chemical reaction forms what are known as nitrosamines a truly carcinogenic compound.
It is not even controversial. Nitrosamines cause cancer.
Sodium nitrate can be legally used in preserving meats because by itself it is not carcinogenic.
The way it is cooked in the meat is what makes it carcinogenic.
If you are eating hot dogs that are brown or black to any degree (grill marks) you are giving yourself a high probability of developing bowel cancer. That is a well understood fact.
That also goes for Bacon, bologna, spam or any meat product that is preserved and flavored with sodium nitrates or sodium nitrites.
The only truly safe way to eat these foods is to boil them in water, instead of frying, broiling, grilling or roasting them. Above 100 degrees C or about 210 degrees F is the point where hot dogs become carcinogenic.
Your choice.
Thank you.
@@YSLRD You are welcome, Joan.
This information has been widely known for a long time, but the meat lobby is so powerful that they have blocked any legislation that would simply require a cancer warning on meats processed with sodium nitrites and nitrates or how to safely cook it. If they look hard enough and pay enough the meat packing corporations can find nutritionists and doctors who may say that there is no cancer problem with nitrate cured meats. Reminiscent of the tobacco companies in the 60s.
Most meat packing corporations are now offering hot dogs, ham and other meats, even bacon, that were always traditionally cured that are now nitrite and nitrate free. You may need to look a little harder for them and read some label fine print, but they can be found in most supermarkets.
Enough people have educated themselves about what they eat that it put pressure on meat packers to at least offer alternatives.
Spread the word...
Colon cancer is a horrible way to die.
Finally someone understands something about nitrites.. alleluia
The original NY pushcart style frankfurters that are famous for the snap are called Natural Casing but is difficult to find those in stores anymore, but sometimes still direct from the company. Now people mostly find skinless (without the casing) franks at the stores which are a step down, and finally there are now "healthier" versions called all natural or uncured, but recommend to try the healthier versions only after the original to see if it retains the original taste you enjoy. Brands I recommend include Sabrett, Nathans, Sahlen's, Hummels, Hoffman, Zweigle, Snake River Farms, Koegels, Vienna Beef, and perhaps some may enjoy Hebrew National but this is just a partial list.
They’re called glazier hot dogs. I’m from upstate New York. And yes, you can’t find them easily upstate.
@@timwilson3150 Thanks Tim. Yes, Glazier is a brand and they are available online (this was a partial list as mentioned). They are natural casing red hot dogs from the North Country of New York and so will also be in the top category. I should add for future readers that some beef franks now promote that they are made of angus or wagyu (such as the snake river farms), and there are also plant based and alternative meats like chicken that are decent as well that I've tried so something for everyone.
NYC Dirty Water Dog. Can't beat 'em!
I remember that Home Movies episode where Brenden and Jason discuss how hotdogs are made, still funny stuff.
even if they did put "parts" in it to make it a nose to tail food its still a healthy option. what makes them really bad for you is the bread, the sugar in the condiments, the fries and chips you down with them, the soda in your other hand, etc. and certainly not the healthy saturated fats and sodium they refer to in the last 5 seconds
Yeah . People say Eggs are bad for you too . NOT TRUE ! The Egg is fine , it's the Bacon Fat you cooked it in that's bad .
And you get the " Look " . What that's impossible ! L O L !
I switched from hot dogs to sausages and didn't look back. I can prepare them from fresh or frozen and don't need buns. I just get the spicy variety. However, I did once buy a lot of Nathans' brand hot dogs. I usually boiled them and never added condiments. I'm just weird.
A good brat beats a hot dog everytime.
A hot dog is a sausage.
Hot dog, hot dog, hot-diggety-dog!
The problem I have with hot dogs and sausages is that they're too darn salty.
Boiling in water, especially with a slit down the hotdog greatly reduces the salt content.
@@alanjohnson2662 the slit generally happens on its own.
Awwwwww
Eat it with rice.
Well, you know they do I think make salt reduced wieners and then they charge you extra 🙄
Many years ago, a guy who had graduated from the C.I.A. opened up a hot dog stand in Bridgeport CT of all places. He had his dogs made from his own recipe and they were unbelievably good. In a few short weeks, people came from miles around to eat them. Line was out to the street. Man were they good. I wish I could find them now.
Why would you say a hotdog made with chicken was a lesser dog than beef. Doctors say chicken is healthier than beef.
Big ‘ole Costco food court hot dog in a steamed bun. Yum
love it! i always end a costco trip with 2 in my hands
@@Vlicancan't beat the price plus you get a soda the last time I went to the o.c fair I paid five dollars for a hot dog half the size of Costco
“Only the best is branded Bar-S.”
Actually, that’d be the Ball Park beef franks, but I like Bar-S better than anything else I’ve had.
They also make the best corn dogs
With Biden in office we'll all be eating bar-s
@@steveguardabene4849 lol....So, things were ok when Trump was in office?
@@ast-og-losta Yes, as a matter of fact, it was!
My chili dogs are a fork and plate situation.
1 sliced bread
1 hot dog (Whichever you like)
1/3 can Hormel chili with beans
1/2" layer mild cheddar cheese, grated
1 1/2 Vlasic kosher baby dill pickles, diced
1/2 onion slice, diced (optional)
I cut the whole thing down the center, then 4 crosscuts, for 10 fork-size pieces.
I literally just barfed a bit. Nastiest thing I've EVER read.
@@gregd6706 - Oh, come on. You've read nastier.
@@OutyMan Yeah....one dude said he used Heinz dill pickles that were NOT kosher....can you EVEN imagine???? SO DISGUSTING! Even WORSE than yours if that is even possible!
Here in the Northeast, almost every hotdog or sausage of any kind is ground into a paste-like consistency, like an emulsion. Out West, where there are German an Polish settled communities, they know how to make good sausages. The only thing I can get here is Johnsonville brats. They are properly coarse-ground and come in a variety of flavors. Also some Andouille and Italian sausages are edible.
I'm in the Northeast too (PA), and there are several small butcher shoppes that make their own all-beef dogs. A bit coarser grind.
IF IT'S NOT PORK IT'S NOT A HOT DOG
I usually eat turkey dogs to save on the fat content. Add mustard and kraut, and you hardly notice the difference.
I recently did an experiment to see how much grease was in a "quality" beef hot dog. I split lengthwise (so that it the halves would lie flat) an unheated, supposedly fully cooked, Oscar Meyer beef hot dog, right out of the fridge. I laid the halves flat on a clean plate and microwaved the cold sausage for one minute. I took it out steaming hot, but it was in a PUDDLE of oil that was running all over the plate! It looked like at least three tablespoons of oil came out of that single hot dog! I stopped eating more than one a day.......................elsullo
Hell, I eat at least 2 to 4 a day. Why? Because I love the gutter critters as my grandfather called them when we were kids we thought wow I want to try that exotic meat. Every time I eat one it brings back fond memories.
I had a hotdog today a footlong with onion and mustard and chili and man was it good! What ever they are doing keep it up. It came from a local Root beer stand they make a good foot long.
As a Chicagoan all that ketchup on those hotdogs was really triggering 😆
So true, ketchup doesn't belong anywhere near a hotdog, it's only used to hide bad tasting food. Example: eat a mcdonald's hamburger without ketchup and you'll wretch from the awful taste
I just think of it being different shaped bologna. I do like a good dog though.
Reminds me of the WKUK hot dog skit with Trevor as a Dr. and Timmy the patient.
A real hot dog of many years ago was a mixture of beef and pork and was in a casing. Thus the famous snap . That was only 60 years ago when we had weenie roasts and had onions and mustard and relish for our dogs. Only over the last 50 years have they started making them without the casing and since beef and pork became too expensive, they started using chicken and and beef knockoffs. What a shame. They were so good !
Unless you grew up in Chicago the home of Vienna beef
When I was in 7th grade my class toured a plant that made hotdogs. Some of the ingredients actually made some kids sick.
Eyelids and other far less delicious parts were used. I didn't eat hotdogs for many years.
I'm from the South and common toppings here are ketchup, mustard, onions, chili, cheese, and even cole slaw. Oddly enough though I prefer just sourkraut and mustard. 🤓🍻
As with so many other foods, concerns over safety might be far overblown. Just to be sure, if you get franks, buy them from a well-known company, but 'uncured' beef, and cook them thoroughly at a slighter lower temperature. It's the blackened outer casing which is the real cancer risk; that crispy layer is what we love in the West, called the Mailliard effect (for meats) or caramelization (for starches).
Try working in a Packing Plant for a week, you'll probably do like I did - A; Get a new job B: Never eat processed meats again unless you personally know a private Butcher that will process it properly for you. If the average American knew what was actually in their processed meat products they would probably go screaming into the night. If they eat it those chances go up.
Take Care All
Nathan’s hot dog in 1914 = .5 cents. Nathan’s hot dog in 2022 = $5.00😂😂😂
Yeah back when they used to make $0.75 a day
And they're NOT Kosher! Package says "Kosher-STYLE"!
I was so much wanting a hot dog after watching this but your ending 😂"YOU SHOULD BE FINE" why ! Only joking I'm getting a jar tomorrow
Mechanically Separated Chicken isn’t meat pulled off the bone, but breast frames ground up, and past thru a honeycomb device. The bones go one way, the protein the other. Looks like pink ice cream. This is used in hot dogs, binder for chicken nuggets, ect..
Nathan's, Sabrett's, Hebrew National, and Oscar Mayer Angus Beef hot dogs are my go-to brands. It's tough to find them with natural casings these days, though.
@@dazed-n-confused6439, I've actually never tried them, but I might have to, now. Thanks for the suggestion.
I like hot dogs every so often.
I eat hot dogs for lunch…what do you like on your hot dogs
Mustard and onion or Chicago style
@@craftyjacki5046 That’s the way I love mine ….I’m going to have 2 hot dogs for lunch ❤️
@@craftyjacki5046 I live in Texas where do you live
The only things missing in hotdogs is the “moo” and the “squeal”. I love them.
Ain't never had a hotdog until you have had a grilled Usinger's Frankfurter! As for people who like their hotdogs blackened on the grill, I live with a person who likes them that way AND my neighbor also liked them like that! 🤦♀️ It got to the point where I figured out how to properly cook their hotdogs like that - get the hotdog so blackened on the grill that any SANE person would look at it and throw it out, then it's done enough for them! YUCK! 🤢
Yummm lol
@@kitkatpitterpat4498 The Usinger Frankfurters or the blackened hotdogs?
Yes, they are the best when there like that but, you split them or cut the hot dog on diagonal pattern and you can also fry them on top of the stove, the more brown they get well black looking, this makes for a nice crispy snap when, you eat them, it’s the best way and only way to eat a hot dog, course they are great cold, I think everyone likes a fresh cold hot dog, as it is a thing of childhood, going to the meat market and if you were a kid who walked in with your mom that’s what the butcher would give you, less than half portion and, they were so good, you kept wanting more while you waiting on your mom’s order to get filled.
That happens when you have hotdogs loaded with fat and fillers. A proper hotdog should be next to impossible to turn into a freddy krueger (our name for over cooked hotdogs)
The Bigger the Better 🌭
I used to work in a sausage kitchen for a large producer of hot dogs and other stuffed meat delights. Only good cuts of meat can be used in hot dogs because the cheaper cuts will make their mouth feel and taste consistency poor. Moreover, cheaper meats can cause the dogs to grease out in the smoke house where the fat separates out from the lean ruining the batch.
I love hot dogs...
Add the practice of supermarkets washing the hotdogs in the display window when the start to look greesy.
In Boston and the state of Maine, Saturday night was always franks and beans. Hence, B&M beans, or Boston and Maine beans, (don't forget the brown bread). Those Mainiacs love their red weenies for some reason.
Mechanically separated chicken is not simply meat pulled off of the bone. As I understand it, the meat and bones are ground to a paste and then run through a fine mesh screen(s). Any bone fragments that are too big to pass through the screen(s) are discarded but any bone fine enough to pass through in the end would essentially be the same as adding gelatin. Not as scary at it sounds but not as wholesome as that this video makes it seems. Can anyone confirm?
"...that hot dogs are made with scraps no one would eat aren't *Neccesarrily* true..." Yeah, as John Candy once said "Lips and Aholes!" Always pay attention to the wording use when someone is telling you something.
So ironic. Says John Candy....who's heart LITERALLY exploded from eating too many hot dogs.
I caught that too. Basically it's happening
Dan Aykroyd said that. Not John Candy.
@@alexwilliams5799 I remember it as John Candy in "The Great Outdoors". Guess we'll have to check. :)
My wife and family love our hot dogs! Up here in Canada we get the big fat all beef Shneider's ones. 5 in a pack that weighs a pound.
A cheddarwurst hot dog kicked my ass last week. It was fully cooked and hot, and I didn't realize it but it was...tight. Like, cooked a bit longer, it probably would've popped. So when I bit into it, the pressure was released, and scalding hot liquid cheddar shot out of where my teeth had punctured it and left me with first and second degree burns on my face.
Checked and confirmed with ChatGPT: Most hot dogs in North America contain nitrates, which preserve the meat and enhance its pink color. Nitrates are known to shorten telomeres in the body, potentially increasing the risk of diseases. While the European Union has stringent regulations on nitrates, these additives are still commonly used in North America.
I love to imagine what it would have been like back to be the first people to experience these food items that revolutionized the world. Such things as chips, hot dogs, cotton candy, ice cream, soda, pizza, and many others like these would have blown me away had I been there.
A native American chef in upstate N.Y. is said to have invented potato chips when a diner complained of underdone French fries. He sliced potatoes super thin & fried them up-Voila!
You could try test tube non meat, now
@@tomfrazier1103 That holds true, but in the states only. Chips were first made in England some 100 years before we had them in the US.
It’s all protein with different levels of fat, salt and other ingredients
I'll take a hotdog over a premade frozen beef patty any day!!
Nothing was said about the FISH content. Very high in some brands and FDA doesn’t make them list it.
" Come to Al Paladini's and have a weenie . ". ( Car ad )
I went to a hot dog stand in Long Beach, CA, where they slice the wiener in half and put it on a hamburger bun with 🧀 , 🥬 and mustard…it was HORRIBLE! The worst thing I ever tasted!
My Dad always told me hotdogs were made solely from lips and assholes.😂😂😂
Yeah, that movie "The Great Outdoors" was pretty funny.
We have an A I hotdog making machine on our farm. We herd pigs in one end of the machine and...well you know the joke😂
Ketchup and onions, that's my base. I'll throw in some hot peppers or just hot sauce once in a while. Every so often it's mustard, relish and onions...but more after then not it's the ketchup and onions
One thing is certain. Ketchup on hot dogs is forbidden in Chicago!
But mayo is OK? Yuk, mayo is for making coleslaw or tuna salad or something similar. I don't put mayo on anything. 🤓🍻
@@alsaunders7805 No, mayo IS NOT OK! No one would put it on hot dogs unless they have the palate of a fire eater!
@@robertschwartz4810 Sorry, the only person I knew well from the Chicago area told me mayo was common for dogs up there but ketchup wasn't. Personally I prefer just kraut, mustard, and hot sauce. I'm kinda odd for a southern boy. Also good skewered on a stick and roasted over a campfire. 🤓🍻
@@alsaunders7805 He had to be kidding you.
Learned everything that I needed to know about hot dogs, from the raccoons in the movie the Great Outdoors, lips and aholes.
Hot dogs must be steamed or simmered for two minutes and two minutes only. Fried hot dogs are edible. But, so is fried eel.
Only natural casing hot dogs are acceptable.
Don't put hot dog toppings between the hot dog and the bun. Always "dress the dog," not the bun.
Condiments should be applied in the following order: i.e. mustard is applied first, followed by chunky condiments i.e. relish and onions. Nothing else is acceptable..
Ketchup on a hot dog is a mortal sin. We’re talking hell or many years in Purgatory if you’re not a chronic offender..
A properly dressed hot dog is to be eaten with your hands. If you use a utensil, see above.
Use paper plates to serve hot dogs. Every day dishes are acceptable in emergency conditions.
Don't take more than five bites to finish a hot dog. For foot-long hot dogs seven bites are acceptable.
Don't. leave bits of bun on your plate. Eat it all.
Don't put fresh herbs on the hot dogs it is considered presumptuous.
Condiments remaining on the fingers after eating a hot dog should be licked away, not washed.
If you offer a twelve inch hot dog, it had better be sitting on a twelve inch bun.
Don't send a thank you note following a hot dog barbecue. It would not be in keeping with the unpretentious nature of hot dogs.
Thankyou for your Purgatory intel.
That's a lot of rules but anybody properly raised in the chicagoland area it's all second nature
It's a flippin hot dog, not a gourmet meal. They are best skewered on a stick and roasted over a campfire. Awesome, but then again I'm a barbarian. 🤓🍻
Sometimes hot dogs use pork shoulder, just like SPAM does!
Trying to figure the bun and hot dog ratio
Frankfurters and Wieners in their respective cities are made with different formulations of meats and spices. Similar types of these sausages are way older than 1700 by the way, and are from all over the place in Europe and made with different combinations based on regional cuisine in different countries. So I would say there is more to the story than the history you have given.
WHY WHY WHY ARE THEY SO DARN SALTY? YUCK ONLY REASON I DONT TOUCH ANY HOT DOGS NOW THAT I AM OLDER. BUT AS A KID I ATE ALMOST EVERY DAY WITH NO BUN JUST MUSTARD. I LOVED THEM BACK THEN...
I prefer Turkey dogs. Which can be an issue as these have become harder to find. I just think they taste cleaner and more consistent. I also greatly prefer Turkey bacon to the regular variety.
The worst part of the hot dog is the white bread bun which has a high glycemic index which increases your risk of diabetes.
It isn't the hotdogs that is the real problem. It is the preservatives that are almost always in them.
what ever they're made of, l love a good old hot dog every now and then.
Laws are like sausages, it's best not to know how they're made..Otto Von Bismarck
There's no such thing as a "false fact". If it's false, it's not a fact!
Sodium nitrate , why does it need that. Why not use sodium chloride ,salt. I've become accustomed to search for dogs that don't have this nitrate . Usually it's fully cooked links
The content requirements for Franks (best), Weiners (middle) and Hot Dogs (worst) are all different. Separate from the filler considerations, the lower grade hot dogs can contain parts of the cow you might not want to eat. My dad was in the meat business. I only buy All Beef Franks for my family.
This video is paid for by the Hotdog Cartel. LOL
Why are there 10 hotdogs in a pack
And buns come in 12.
That's just bad math and wrong
the video doesn't address what exactly counts as "beef" "meat" "pork" by legal food industry definitions. I will guarantee a tray of this sort of "beef" is not something anyone would buy at the deli or butcher counter
Authentic Nathan's 🌭
Good to know.