[CFrance]

Originally Posted by graciegirl

Nathans. Has to be Nathans, or Hebrew National. AND I just learned THAT since moving here.

However my baked beans ARE sweet and generally disappear.

One can Bushes Vegetarian Beans.
1/2 sweet onion minced fine.
Nice squirt of yellow mustard.
Tablespoon (I guess) of Worcestershire sauce.
Teaspoon of vinegar.
Two nasty sounding squirts of catsup.
A generous bunch of brown sugar. Let me guess..A third of a cup?

Cook low and slow for a couple hours...

Serve with potato salad.
One boiled egg for every potato.
Hellmanns mayonnaise.
Lots of SWEET onion.

You can add other things, but that is how I like it.

AND have some Angus beef burgers. On Potato Buns. Martins.

WITH CHEESE. WHITE CHEDDAR.

Oh, good. The cheddar makes it all heart-healthy.

[Dr Winston O Boogie jr]

Originally Posted by graciegirl

Nathans. Has to be Nathans, or Hebrew National. AND I just learned THAT since moving here.

However my baked beans ARE sweet and generally disappear.

One can Bushes Vegetarian Beans.
1/2 sweet onion minced fine.
Nice squirt of yellow mustard.
Tablespoon (I guess) of Worcestershire sauce.
Teaspoon of vinegar.
Two nasty sounding squirts of catsup.
A generous bunch of brown sugar. Let me guess..A third of a cup?

Cook low and slow for a couple hours...

Serve with potato salad.
One boiled egg for every potato.
Hellmanns mayonnaise.
Lots of SWEET onion.

You can add other things, but that is how I like it.

AND have some Angus beef burgers. On Potato Buns. Martins.

WITH CHEESE. WHITE CHEDDAR.

A lot of people rave about Nathans and Hebrew National. I actually prefer the cheapest lightest pink hot dogs I can find.

My mother would occasionally make home made baked beans from scratch. (I'm from Boston so it's almost mandatory). She buy the dried beans and soak them over night. The she'd add onions, spices, pork and molasses and bake them in a clay pot for hours. They were awesome.

[dbussone]

Originally Posted by Dr Winston O Boogie jr

A lot of people rave about Nathans and Hebrew National. I actually prefer the cheapest lightest pink hot dogs I can find.

My brother used to work for the FDA and inspected food and food plants.

Doc - may I please suggest you start using Hebrew National or Nathan's. I don't need to say anything else.

[Mrs. Robinson]

Originally Posted by Dr Winston O Boogie jr

A lot of people rave about Nathans and Hebrew National. I actually prefer the cheapest lightest pink hot dogs I can find.

My mother would occasionally make home made baked beans from scratch. (I'm from Boston so it's almost mandatory). She buy the dried beans and soak them over night. The she'd add onions, spices, pork and molasses and bake them in a clay pot for hours. They were awesome.

Originally Posted by dbussone

My brother used to work for the FDA and inspected food and food plants.

Doc - may I please suggest you start using Hebrew National or Nathan's. I don't need to say anything else.

FDA or no FDA, thank you dbussone, for your comment. Doc's comments would go hand-in-hand with Philadelphia Scrapple which I think was made with whatever was swept off the floor.

Me? I prefer to stick with "those who answer to a higher source."

[CFrance]

Our dog has to have Hot Dog Soup because he doesn't drink enough water. I won't even use anything but all natural, no nitrates hot dogs to make it!

Actually, there's another brand, all beef, all natural, no nitrates. Angus smoked uncured beef franks. Oscar Mayer.

[dbussone]

Originally Posted by Mrs. Robinson

FDA or no FDA, thank you dbussone, for your comment. Doc's comments would go hand-in-hand with Philadelphia Scrapple which I think was made with whatever was swept off the floor.



Me? I prefer to stick with "those who answer to a higher source."

Well put.

[CFrance]

Originally Posted by Mrs. Robinson

FDA or no FDA, thank you dbussone, for your comment. Doc's comments would go hand-in-hand with Philadelphia Scrapple which I think was made with whatever was swept off the floor.

Me? I prefer to stick with "those who answer to a higher source."

Scrapple, also known by the Pennsylvania Dutch name panhaas or "pan rabbit," is traditionally a mush of pork scraps and trimmings combined with cornmeal and wheat flour, often buckwheat flour, and spices. The mush is formed into a semi-solid congealed loaf, and slices of the scrapple are then pan-fried before serving.

The terms mush and scraps and trimmings, congealed and pan-fried (presumably in Crisco or lard) all point to something less than appetizing. Unless maybe you grew up eating it. But I'll stick with heart-healthy cheese.

[glgene]

How about a combo of Velveeta cheese and Mogan David wine?

Not exactly what they would offer at a swanky restaurant?! <g>

[dbussone]

Originally Posted by glgene

How about a combo of Velveeta cheese and Mogan David wine?

Not exactly what they would offer at a swanky restaurant?! <g>

I'm not a Velveeta fan, but the Morgan David should help.

[CFrance]

Originally Posted by glgene

How about a combo of Velveeta cheese and Mogan David wine?

Not exactly what they would offer at a swanky restaurant?! <g>

Originally Posted by dbussone

I'm not a Velveeta fan, but the Morgan David should help.

The only thing that bothers me about Velveeta is that a loaf (that term alone is a problem) can remain "fressh" for years, alongside another loaf--of Wonderbread.

But hey, surround a loaf of Velveeta with parsley and put it out for your next party on a pretty tray, some Ritz and a gallon of Mogan David with little Dixie Cups...

[dbussone]

Originally Posted by CFrance

The only thing that bothers me about Velveeta is that a loaf (that term alone is a problem) can remain "fressh" for years, alongside another loaf--of Wonderbread.

But hey, surround a loaf of Velveeta with parsley and put it out for your next party on a pretty tray, some Ritz and a gallon of Mogan David with little Dixie Cups...

The downside of Velveeta can also be a pro. The fact that it can remain fresh for years means that it could be useful in your hurricane emergency food supply. Think about it!

By the way, I like the Dixie cup idea.

[CFrance]

Originally Posted by dbussone

The downside of Velveeta can also be a pro. The fact that it can remain fresh for years means that it could be useful in your hurricane emergency food supply. Think about it!

By the way, I like the Dixie cup idea.

Good point! And even dogs like cheese.

[Barefoot]

Originally Posted by CFrance

Our dog has to have Hot Dog Soup because he doesn't drink enough water. I won't even use anything but all natural, no nitrates hot dogs to make it!

Lucky Crosby to have a mom that faithfully makes him hot dog soup, and even makes sure it's nitrate free!

[Dr Winston O Boogie jr]

Originally Posted by Barefoot

Lucky Crosby to have a mom that faithfully makes him hot dog soup, and even makes sure it's nitrate free!

Interesting. I found this when researching nitrate free hot dogs.

Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates | Serious Eats

[CFrance]

Originally Posted by Dr Winston O Boogie jr

Interesting. I found this when researching nitrate free hot dogs.

Cooking with Kids: "Nitrate-Free" Hot Dogs, Now With More Nitrates | Serious Eats

Actually, it says that right on the package. It even lists that the nitrates come from celery. They are naturally occurring, not some chemical addition.

Frankly (ha ha), I wouldn't eat a hotdog, period.