Every year, the kids have to carve pumpkins. Not the most fun, but not horrible. The upside? I’m the beneficiary of the seeds, a treat I really like. Mrs. Burgerdogboy concocted her own recipe this year, using Sneaky Salts, and the results were superb. Here’s how it unfolded: Recipe Seeds from one large pumpkin 1… Continue reading Home Cookin’ – Sneaky Salt Pumpkin Seeds
Category: Sandwiches
Regional Profile – Sabrett Hot Dogs, Part 7
Natural Casing Beef Franks & Sauerkraut I was really looking forward to the day we’d test these. NC dogs are my favorite, and I love them with kraut and mustard. Sabrett furnished us with all three components. Sabrett’s Natural Casing Beef franks come 6 to a package, slightly longer than bun length; beef, water,… Continue reading Regional Profile – Sabrett Hot Dogs, Part 7
Home Cookin ‘ – Ball Park Brand Flame Grilled Beef Patties
I’ve tested a lot of ‘heat and eat’ burger patties at home, from the frozen varieties like Fred Meyer Frozen Mini Cheeseburgers, Private Selection Angus Beef Patties, and Trader Joes Kobe Style, White Castle, to the convenience store types like Big A Angus Charbroil, and the 7-Eleven Cheeseburger, With the exception of the mini mart burgers, the other patties… Continue reading Home Cookin ‘ – Ball Park Brand Flame Grilled Beef Patties
Regional Profile – Sabrett Hot Dogs, New York, Part 6
Skinless Bun Size Beef Frankfurters What’s the difference between a hot dog, wiener, and a frankfurter? Well, in manufacturer parlance, franks are usually all beef, wieners tend to include pork, and hot dog has just become a generic term worldwide for basically almost any sausage on a bun. One of the largest differences in “hot dogs”… Continue reading Regional Profile – Sabrett Hot Dogs, New York, Part 6
New Orleans, LA – Upperline
(From our archives) Proving once again that, as in most categories, reviewers don’t know shit from shinola, Tom Fitzmorris gave the Upperline “Four Stars;” the Times-Picayune lauded it with “Four Beans;” it has received the Wine Spectator’s “Award of Excellence,’ and Frommer’s called it “Best Contemporary Creole” in the city. What a load of hooey.… Continue reading New Orleans, LA – Upperline
Regional Profile – Sabrett Hot Dogs, New York, Part 5
The Products Sabrett sent several varieties of their hot dogs, and the first one we tried was their new “Hot & Spicy” Beef Frankfurter, which is a skinless sausage. All Sabrett dogs are certified Gluten Free, which assures you no cereals or grains are used as fillers, as is often the case in lower priced… Continue reading Regional Profile – Sabrett Hot Dogs, New York, Part 5
Regional Profile – Sabrett Hot Dogs, New York, Part 4
The All Beef, Natural Casing Hot Dog Everybody has their own preferences in hot dogs, and there’s a hot dog to suit every preference – whether you like all beef franks, or beef/pork, chicken, turkey, skinless or in a natural casing. They are all out there. My personal preference? All beef, natural casing. The history… Continue reading Regional Profile – Sabrett Hot Dogs, New York, Part 4
Portland, OR – Murder Mystery Theater
When does an experience deserve a “A for effort?” . Such is the case for the Portland Murder Mystery, held at the Refectory Restaurant numerous times each month. The mystery theme was “Til Death” – a take on a wedding day gone wrong. Somebody might end up dead! The evening includes a 3 course dinner… Continue reading Portland, OR – Murder Mystery Theater
Two Harbors, MN – Splashing Rock Restaurant
A couple hours before the end of the road immortalized by Bob Dylan, US Highway 61 takes you through Two Harbors, a burg of 3500 that saw its rise (and decline) parallel Minnesota’s mining industry. You’ll run into the Grand Superior Lodge and Splashing Rock Restaurant a few miles out of Two Harbors, but… Continue reading Two Harbors, MN – Splashing Rock Restaurant
Regional Profile – Sabrett Hot Dogs, New York, Part 3
It’s in the Sauce One of the more unique additions to the Sabrett Hot Dog is their own proprietary “onions in sauce”, a standard at New York push carts and elsewhere that Sabrett’s are found. Sabrett’s now signature sauce was invented by Alan S. Geisler, an MIT-trained food technologist who died January 6, 2009 at the… Continue reading Regional Profile – Sabrett Hot Dogs, New York, Part 3