How do you take your hot dog?

It's almost impossible to imagine this not going wrong

I don't speak whatever language that was. Was that filo dough? Did he bake them in an oven (for how long and what temp)?

Yes to this version! Dang I shouldn't watch these videos when feeling puckish....

some rapid-fire Italian
I can only follow it so far
he's using a regular dough
I thought I'd try it with bisquik as a cheat

yup - oven, but I couldn't figure out the time/temp

None of the above. Here in Upstate New York we do a hot dogs a little different... first of all we have our choice between red and white... I prefer the white hot dog. I have mine with everything... That includes spicy mustard chopped onions and what we call hot sauce which is just a spicy meat sauce. You can get that on a bun or Or in what we call a garbage plate... two hot dogs on top of amount of macaroni salad, fried potatoes, topped with the mustard onions and hot sauce and 3 pieces of Italian bread on the side... Yum yum

Eh? I wouldn't even look at a white sausage and call it a hot dog.

it is not a sausage it is actually a hotdog. It's produced only in the area of Rochester New York and Monroe County. It's a hotdog without any red food coloring has a little bit more veal in it and has different spices than a regular red hot dog search Zweigles brand hot dogs.

That sounds good! though I'd rather have fried onions than raw chopped onions.

https://goo.gl/images/aYlVId
http://www.seriouseats.com/images/20110702-zweigles-popopen-2.jpg

Hot dogs are as versatile as they are delicious and I love that there are more than one way to serve them creating a different taste and texture with each method.

A reminder- tomorrow, July 23 is National Hot Dog Day

I'm walking to the. Court St Regal Cinema Sunday to watch the Star Trek film. I'll celebrate Hot Dog Day one day late by having a pair of Shackago dogs from Shake Shack for lunch.

It's funny you should say that... I frequent and AMC Theater because they have those big lounge chairs and right across the street is my favorite hot dog place so before I go watch a movie I usually stop in and have a couple of white Hots with everything and a side of macaroni salad... Yeah it's probably not "good" for me but it is gooood for me!

The more I read about the white hot dogs in your area, the more I want to try them. They seem a lot more like a proper German style wurst/dog than most of what we get in North America.

I lived in Germany for 3 years and while the wurst dog is close the white hot dog has a unique flavor due to the different spices used... it's not overpowering it is subtle... I'm sure you can probably find somewhere online where they will ship you a pack of white hot dogs comes in two varieties skinless and pop open I prefer the skinless but what you probably won't be able to find is a variety of our local hot sauce... Which of course really is not hot it's a subtle spicy meat sauce... There's a lot of local competition on who's sauce is the best... Personally I think my father's recipe is the best as he used a touch more cinnamon than most but of course the main spice is chili powder and it tastes much better after it's been frozen and then warmed up again.

Too bad I didn't know about Zweigle's when the ferry to Rochester was still running. That would have been a good excuse to take that run.

some of those sauces look mmmm ugly

maybe a blind taste-test?

http://www.seriouseats.com/2012/08/whats-the-best-rochester-beef-hot-dog-sauce-slideshow.html



http://www.food.com/recipe/garbage-trash-plate-hot-sauce-391488

Rochester Eats: Don and Bob's Hot Sauce Recipe!
January 8, 2013 at 4:06pm
Don and Bob's is an oldschool burger joint with a long history behind it, now known as Don's Original! Today with Rochester Eats, we're sharing this recipe for Don and Bob's Hot sauce! A simple recipe with few instructions and maximum taste! If you decide to make it, don't forget to take pictures or tag our page in them and tell everyone how it came out!!! You can also comment your revisions to make this recipe even better, then add it to your home cookbook!



What you'll need:
1/3 cup green peppers, chopped small (bite-size)
1/3 cup onion, chopped small (bite-size)
1 pound ground beef (hamburger)***
1 quart warm or room temperature water
15 onces tomato sauce or 3 cans tomato paste
1 teaspoon to 1 tablespoon chilli power*
1 tablespoon cayenne pepper (aka red pepper)
1 tablespoon paprika
1 tablespoon allspice
1 tablespoon worcestershire sauce
1 teaspoon garlic salt
1 teaspoon onion salt**
* If you're not a big fan of spice, you can sub out the TBSP of chilli powder with a teaspoon, it won't have as much kick!
** Here at JIYFRNY we like to add 1 teaspoon of GRANULATED ONION rather than onion salt.
*** Buying a fatter ground beef will give off a little more flavor, but you won't be missing out if you go lean! They're both good!

How you'll make it:
sautee your vegetables in oil and throw them in a medium to large size pot.
using the same pan, brown your hamburger. *
combine all other ingredients into a sauce-pot and let simmer for 2 hours!
*The reason we say to use the same pan is to ensure maximum flavor by allowing the hamburger to soak up the flavor! Its optional, but we like it!

If you have a slow cooker or crock pot:

1. Sautee veggies in oil and add them to slow cooker
2. Brown hamburger in same pan and add to slow cooker
3. Combine all other ingredients and throw them in the slow cooker/Crock pot and let simmer for 2 hrs!


https://www.facebook.com/notes/join-if-youre-from-rochester-new-york/rochester-eats-don-and-bobs-hot-sauce-recipe/543366779009079/

http://www.food.com/recipe/garbage-trash-plate-hot-sauce-391488

This recipe is pretty close but let me give you a hint we don't put chopped green peppers in our hot sauce and you don't use vegetable oil or olive oil we use lard. Originally Nick Tahoe( I was friends with Nick when I was a cop in Albuquerque whenever I come back to Rochester before I left he give me a quart of hot sauce to take back with the five pounds of white hots I bought) used the scrapings off the grill.

Dropping this off here:

Vienna Beef