What did you eat today?
Quote: DRichMy dinner last night was a pan of brownies. I managed to restrain myself and only eat three quarters of the pan.
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Were they "enhanced" ?
Quote: billryanQuote: DRichMy dinner last night was a pan of brownies. I managed to restrain myself and only eat three quarters of the pan.
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Were they "enhanced" ?
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I don't know what you mean by enhanced. They were just a Betty Crocker brownie mix.
Quote: DRichQuote: billryanQuote: DRichMy dinner last night was a pan of brownies. I managed to restrain myself and only eat three quarters of the pan.
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Were they "enhanced" ?
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I don't know what you mean by enhanced. They were just a Betty Crocker brownie mix.
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You are just trying to keep your young boyish figure.
Quote: EvenBobQuote: DRichQuote: billryanQuote: DRichMy dinner last night was a pan of brownies. I managed to restrain myself and only eat three quarters of the pan.
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Were they "enhanced" ?
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I don't know what you mean by enhanced. They were just a Betty Crocker brownie mix.
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You are just trying to keep your young boyish figure.
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It is strange you say that. About two months ago I gained over 10 pounds in a month. Now, I seem to be losing weight and I don't know why. I was at 163 this morning and losing a pound every two days. If it stops now I will be happy because between 160 and 165 is ideal for me.
Quote: DRichQuote: EvenBobQuote: DRichQuote: billryanQuote: DRichMy dinner last night was a pan of brownies. I managed to restrain myself and only eat three quarters of the pan.
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Were they "enhanced" ?
link to original post
I don't know what you mean by enhanced. They were just a Betty Crocker brownie mix.
link to original post
You are just trying to keep your young boyish figure.
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It is strange you say that. About two months ago I gained over 10 pounds in a month. Now, I seem to be losing weight and I don't know why. I was at 163 this morning and losing a pound every two days. If it stops now I will be happy because between 160 and 165 is ideal for me.
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Check your backside for flesh eating bacteria. Maybe you’re half gone.
Quote: rxwineQuote: DRichQuote: EvenBobQuote: DRichQuote: billryanQuote: DRichMy dinner last night was a pan of brownies. I managed to restrain myself and only eat three quarters of the pan.
link to original post
Were they "enhanced" ?
link to original post
I don't know what you mean by enhanced. They were just a Betty Crocker brownie mix.
link to original post
You are just trying to keep your young boyish figure.
link to original post
It is strange you say that. About two months ago I gained over 10 pounds in a month. Now, I seem to be losing weight and I don't know why. I was at 163 this morning and losing a pound every two days. If it stops now I will be happy because between 160 and 165 is ideal for me.
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Check your backside for flesh eating bacteria. Maybe you’re half gone.
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I have never had a backside according to my wife.
Tonight's dinner. Three Nathans hot dogs. Normally I would only eat two but I am trying to eat a little more now.
Less than $9 a pie. One was lunch and dinner tonight. The other was cut in three and frozen for three lunches—five meals for under eighteen dollars. I'm not sure I've had their pan pizza before. It was a nice change of pace.
How did you warm them up?
Quote: DieterI don't see the characteristic char marks and curl of the Presto Hot Dogger.
How did you warm them up?
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I was lazy and didn't want to go outside for the grill so I just microwaved them. They were not good but they were sustenance,
I remember seeing these advertised in the airline seatback magazines and always wanted to get one because I liked the concept. I never pulled the trigger because I knew it would not live up to my high expectations.
Quote: billryanI find Nathans has about a ten-second window in a microwave. Taken out too soon or too late, they aren't half as good as in that ten-second interval. It seems to vary from machine to machine.
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I very rarely microwave hot dogs so I have no idea what the proper time would be. I think I put those three in for a minute.
My wife is still out of town so I bought some scallops. I don't know why I keep trying because I have never cooked scallops properly in my life. In my opinion they may be the hardest food to cook properly.
Quote: DRichQuote: DieterI don't see the characteristic char marks and curl of the Presto Hot Dogger.
How did you warm them up?
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I was lazy and didn't want to go outside for the grill so I just microwaved them. They were not good but they were sustenance,
I remember seeing these advertised in the airline seatback magazines and always wanted to get one because I liked the concept. I never pulled the trigger because I knew it would not live up to my high expectations.
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Please explain how somebody who likes gas station hot dogs has high expectations. If you actually eat gas station hot dogs any other hot dog has got to be better.
Quote: EvenBob
Please explain how somebody who likes gas station hot dogs has high expectations. If you actually eat gas station hot dogs any other hot dog has got to be better.
Clearly you are not a gas station hot dog gourmet like I am. There are very good gas station hot dogs and very bad gas station hot dogs. One must just keep detailed notes of the proper gas stations in each city you visit.
Quote: billryanScallops are a lot of work; I've rarely cooked them perfectly, but I haven't tried in this century.
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For that reason I rarely try to make them at home. I have found that at about 50% of nice restaurants they will be cooked properly.
If I find some motivation this week I may try to make some seafood gumbo since the wife is out of town, It takes more effort than I like to invest but it is something I can rarely eat because the wife is allergic.
Quote: DRichQuote: DieterI don't see the characteristic char marks and curl of the Presto Hot Dogger.
How did you warm them up?
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I was lazy and didn't want to go outside for the grill so I just microwaved them. They were not good but they were sustenance,
I remember seeing these advertised in the airline seatback magazines and always wanted to get one because I liked the concept. I never pulled the trigger because I knew it would not live up to my high expectations.
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I've seen those as well. I was unimpressed by the mechanism. I think the distance from the heat source to the sausage will not yield a desirable result.
I find that broiled in a toaster oven is the easiest route to approximating roller grill quality at home. Pan frying or cooking on a griddle gets the result closer to that so desirable sweaty, leathery skin, but it takes much more involvement and a better mastery of technique.
400°f for 10 minutes gets things pretty good in my toaster oven - heated through, and a nicely developed skin texture.
Quote: Dieter
I've seen those as well. I was unimpressed by the mechanism. I think the distance from the heat source to the sausage will not yield a desirable result.
I find that broiled in a toaster oven is the easiest route to approximating roller grill quality at home. Pan frying or cooking on a griddle gets the result closer to that so desirable sweaty, leathery skin, but it takes much more involvement and a better mastery of technique.
400°f for 10 minutes gets things pretty good in my toaster oven - heated through, and a nicely developed skin texture.
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I generally find the easiest and quickest way is to fire up the gas grill and cook them for three minutes on high.
Quote: EvenBobPlease explain how somebody who likes gas station hot dogs has high expectations. If you actually eat gas station hot dogs any other hot dog has got to be better.
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Dirty water dogs are an entirely different style, and not comparable.
Deep fried dogs are an entirely different style, and not comparable.
Sonoran dogs are an entirely different style, and not comparable.
Split-grilled dogs are an entirely different style, and not comparable.
Mimicking the long, slow, direct contact heat cooking of a roller grill while constantly turning the sausage to evenly develop the skin texture is surprisingly difficult. Roller grills are hard to find outside convenience stores and certain concession vendors.
Those little packets of pickled onion relish really are without equal.
Quote: DieterQuote: EvenBobPlease explain how somebody who likes gas station hot dogs has high expectations. If you actually eat gas station hot dogs any other hot dog has got to be better.
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Dirty water dogs are an entirely different style, and not comparable.
Deep fried dogs are an entirely different style, and not comparable.
Sonoran dogs are an entirely different style, and not comparable.
Split-grilled dogs are an entirely different style, and not comparable.
Mimicking the long, slow, direct contact heat cooking of a roller grill while constantly turning the sausage to evenly develop the skin texture is surprisingly difficult. Roller grills are hard to find outside convenience stores and certain concession vendors.
Those little packets of pickled onion relish really are without equal.
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You guys are in the realm of eating out that sounds like it's one step above being homeless. I haven't eaten a hot dog in 40 years for obvious reasons that I don't think I need to go into. The old saying you'll never eat sausage again if you see how they make the sausage, that's an old saying for a reason.
Quote: EvenBobQuote: DieterQuote: EvenBobPlease explain how somebody who likes gas station hot dogs has high expectations. If you actually eat gas station hot dogs any other hot dog has got to be better.
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Dirty water dogs are an entirely different style, and not comparable.
Deep fried dogs are an entirely different style, and not comparable.
Sonoran dogs are an entirely different style, and not comparable.
Split-grilled dogs are an entirely different style, and not comparable.
Mimicking the long, slow, direct contact heat cooking of a roller grill while constantly turning the sausage to evenly develop the skin texture is surprisingly difficult. Roller grills are hard to find outside convenience stores and certain concession vendors.
Those little packets of pickled onion relish really are without equal.
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You guys are in the realm of eating out that sounds like it's one step above being homeless. I haven't eaten a hot dog in 40 years for obvious reasons that I don't think I need to go into. The old saying you'll never eat sausage again if you see how they make the sausage, that's an old saying for a reason.
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Many years ago I had a sausage grinder and made my own. it attached to my mixer.
Quote: DRichQuote: Dieter
I've seen those as well. I was unimpressed by the mechanism. I think the distance from the heat source to the sausage will not yield a desirable result.
I find that broiled in a toaster oven is the easiest route to approximating roller grill quality at home. Pan frying or cooking on a griddle gets the result closer to that so desirable sweaty, leathery skin, but it takes much more involvement and a better mastery of technique.
400°f for 10 minutes gets things pretty good in my toaster oven - heated through, and a nicely developed skin texture.
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I generally find the easiest and quickest way is to fire up the gas grill and cook them for three minutes on high.
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Boil them first. It's worth the effort. You can mix the leftover water in with some dogfood for the children.
Quote: billryan
Boil them first. It's worth the effort. You can mix the leftover water in with some dogfood for the children.
If I take the time to boil them I wouldn't need to grill them.
Quote: DRichQuote: EvenBobQuote: DieterQuote: EvenBobPlease explain how somebody who likes gas station hot dogs has high expectations. If you actually eat gas station hot dogs any other hot dog has got to be better.
link to original post
Dirty water dogs are an entirely different style, and not comparable.
Deep fried dogs are an entirely different style, and not comparable.
Sonoran dogs are an entirely different style, and not comparable.
Split-grilled dogs are an entirely different style, and not comparable.
Mimicking the long, slow, direct contact heat cooking of a roller grill while constantly turning the sausage to evenly develop the skin texture is surprisingly difficult. Roller grills are hard to find outside convenience stores and certain concession vendors.
Those little packets of pickled onion relish really are without equal.
link to original post
You guys are in the realm of eating out that sounds like it's one step above being homeless. I haven't eaten a hot dog in 40 years for obvious reasons that I don't think I need to go into. The old saying you'll never eat sausage again if you see how they make the sausage, that's an old saying for a reason.
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Many years ago I had a sausage grinder and made my own. it attached to my mixer.
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And you got to choose what went in it. Originally the whole point of sausage was taking scraps of meat you wouldn't normally eat and grinding it up and putting it in a casing to make it edible. Then Big Industry got a hold of it and they put stuff in there that is edible but it's nothing you would ever eat in 100 years. But you don't know it's there because it's all ground up. I saw them make hot dogs in a meat factory about 40 years ago and that's the last time I'll ever eat a hot dog.
I won nothing. I toured the casino, watched a BJ variant I wasn't familiar with, and lost $20 on a machine I thought called out to me. As I was down to my last two dollars, a woman sat at the machine next to me and hit the elusive bonus—lots of flashing and whistling, with lights all over. In the d, she won $52 on a $2 bet. I lost money and went back for the 1 PM raffle. There were about fifty people present. The five prizes went to people not there, and it took quite a few names before they had a winner of $25 cash. The next prize was a $25 Texas Roadhouse card, and the first name called was me! The grand prize was at 2, a weekend in the casino, but I didn't stay for it. As I was leaving, I grabbed a couple Arby's BOGO coupons from some guy who seemed embarrassed by his job..The minimum prize seemsem to be $,25 and some are much higher. In two and a half hours, I was present for 15" anyone can win", a six "must be present seminars I thought a team of four that regularly these seminars might supplement their income nicely.
Quote: DRichQuote: Dieter
I've seen those as well. I was unimpressed by the mechanism. I think the distance from the heat source to the sausage will not yield a desirable result.
I find that broiled in a toaster oven is the easiest route to approximating roller grill quality at home. Pan frying or cooking on a griddle gets the result closer to that so desirable sweaty, leathery skin, but it takes much more involvement and a better mastery of technique.
400°f for 10 minutes gets things pretty good in my toaster oven - heated through, and a nicely developed skin texture.
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I generally find the easiest and quickest way is to fire up the gas grill and cook them for three minutes on high.
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What, outdoors?
Into the weather?
Almost grabbed a few of these beauties. I prefer not boiling my sausages; I don't enjoy the extra water.
Quote: DRichQuote: billryan
Boil them first. It's worth the effort. You can mix the leftover water in with some dogfood for the children.
If I take the time to boil them I wouldn't need to grill them.
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Boiling them unleashes the flavor, and the grilling sears it in. Life is too short to settle for less.
Quote: DRich
Tonight's dinner. Three Nathans hot dogs. Normally I would only eat two but I am trying to eat a little more now.
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That's close to what I had for lunch; I had a couple of Johnsonville "Better Cheddar" Sausages.
Normally, I would "wrap" them in spinach leaves, to keep the carbs down, but today, I tried something different; I split an Oroweat Keto Hot Dog bun in two and put a sausage on each half.
Tonight: meatball sub with some homemade mac & cheese ("the quick version": boil a box of Barilla Whole Grain Rotini pasta, put it in a casserole dish with six cups of shredded extra sharp cheddar cheese; whisk an egg into 12 ounces of milk and pour that in, then bake, covered in foil, at 400 degrees for 25 minutes - eat one cup tonight, then put the rest, one cup at a time, into freezer bags and freeze until needed), with some Girl Scout cookies for dessert.
Quote: Dieter
What, outdoors?
Into the weather?
I am spoiled and I have about 250 square feet of covered patio so weather isn't a big concern most of the time . I would hesitate to go out and grill during a category 3 or above hurricane.
Quote: billryanIt looks much like my community pool without the usual geriatric sunbathers.
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I purposely excluded my wife and I from the picture so no one would have to see the geriatric sunbathers.
My pool is actually smaller than a typical backyard pool. I would guess it is about 2/3 the size of a typical backyard pool.
Quote: DRichQuote: Dieter
What, outdoors?
Into the weather?
I am spoiled and I have about 250 square feet of covered patio so weather isn't a big concern most of the time . I would hesitate to go out and grill during a category 3 or above hurricane.
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Is it a million degrees out there in the summer or does it sometimes get up to 2 million
Quote: DRichTonight's dinner was Aldi Thai Coconut Chicken. Three minutes in the microwave and it is ready to eat.
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Thai inspired, frightening words to read on something you're about to eat
Quote: EvenBobQuote: DRichQuote: Dieter
What, outdoors?
Into the weather?
I am spoiled and I have about 250 square feet of covered patio so weather isn't a big concern most of the time . I would hesitate to go out and grill during a category 3 or above hurricane.
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Is it a million degrees out there in the summer or does it sometimes get up to 2 million
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In the three years that I have lived here I don't believe it has been above 92. When I lived in Vegas it was regularly above 110. Obviously Florida has more humidity but the humidity feels the same in a pool in Florida as it does in Vegas.
Quote: DRich
In the three years that I have lived here I don't believe it has been above 92. When I lived in Vegas it was regularly above 110. Obviously Florida has more humidity but the humidity feels the same in a pool in Florida as it does in Vegas.
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Florida rarely gets higher than the 90s in the summer but the humidity is also 90%, that's the fun part. They say you get used to the humidity but you never really do. I remember an interview with an old man in Singapore where the humidity is high year round and he said he's lived there all his life and you never get used to it. It's always uncomfortable. You tolerate it, you never like it. The consensus is the greatest invention that we have is probably refrigeration. It preserves food, and it makes places in the world livable that were never livable before. Florida and Arizona and Las Vegas are booming in the last 75 years because of air conditioning.
Quote: DRichQuote: EvenBob
Please explain how somebody who likes gas station hot dogs has high expectations. If you actually eat gas station hot dogs any other hot dog has got to be better.
Clearly you are not a gas station hot dog gourmet like I am. There are very good gas station hot dogs and very bad gas station hot dogs. One must just keep detailed notes of the proper gas stations in each city you visit.
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Instead of that dog toaster, why not hunt down one of those roller cookers like the gas station hot dog uses.
You also probably need to warm your buns up in a drawer.
Quote: rxwine
Instead of that dog toaster, why not hunt down one of those roller cookers like the gas station hot dog uses.
You also probably need to warm your buns up in a drawer.
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I am all about speed when it comes to cooking/eating. I hate spending time cooking. I assume a roller would take longer than the three minutes the gas grill takes. I rarely have a bun if I make hot dogs. Just give me two plain hot dogs and I am happy.
Quote: EvenBobQuote: DRich
In the three years that I have lived here I don't believe it has been above 92. When I lived in Vegas it was regularly above 110. Obviously Florida has more humidity but the humidity feels the same in a pool in Florida as it does in Vegas.
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Florida rarely gets higher than the 90s in the summer but the humidity is also 90%, that's the fun part. They say you get used to the humidity but you never really do. I remember an interview with an old man in Singapore where the humidity is high year round and he said he's lived there all his life and you never get used to it. It's always uncomfortable. You tolerate it, you never like it. The consensus is the greatest invention that we have is probably refrigeration. It preserves food, and it makes places in the world livable that were never livable before. Florida and Arizona and Las Vegas are booming in the last 75 years because of air conditioning.
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In the three years I have lived in Florida I do not recall a single day when I thought it was hot.
Quote: DRichQuote: rxwine
Instead of that dog toaster, why not hunt down one of those roller cookers like the gas station hot dog uses.
You also probably need to warm your buns up in a drawer.
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I am all about speed when it comes to cooking/eating. I hate spending time cooking. I assume a roller would take longer than the three minutes the gas grill takes. I rarely have a bun if I make hot dogs. Just give me two plain hot dogs and I am happy.
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Well, it might also ruin the magic.
Quote: DRichQuote: rxwine
Instead of that dog toaster, why not hunt down one of those roller cookers like the gas station hot dog uses.
You also probably need to warm your buns up in a drawer.
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I am all about speed when it comes to cooking/eating. I hate spending time cooking. I assume a roller would take longer than the three minutes the gas grill takes. I rarely have a bun if I make hot dogs. Just give me two plain hot dogs and I am happy.
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The roller grills usually take around 45 minutes to warm the sausage to temperature. A "dirty water" simmer bath is more like 10 minutes.
Most hotdogs are fully cooked at the factory, and only need warming for aesthetic reasons. They can usually be eaten cold, if you're in a hurry.
Quote: Dieter
Most hotdogs are fully cooked at the factory, and only need warming for aesthetic reasons. They can usually be eaten cold, if you're in a hurry.
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I have eaten cold unopened hot dogs directly from the refrigerator once. I won't do that again.
Quote: DRichQuote: Dieter
Most hotdogs are fully cooked at the factory, and only need warming for aesthetic reasons. They can usually be eaten cold, if you're in a hurry.
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I have eaten cold unopened hot dogs directly from the refrigerator once. I won't do that again.
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I've eaten leftover dogs cold. They were boiled and pan-fried, then refrigerated overnight. They were an adequate method of delivering the Goldens Spicy Mustard, but I wouldn't recommend them to anyone with a choice.
Lately, I've been making a lot of "wrap salads", where I take a big handful of salad greens and plop them on a tortilla. A drizzle of dressing, roll it up, and I've got a convenient, portable thing to eat.
This seems to have worked enough sodium out of my system that I was craving the questionable Chinese buffet. Trying hard not to overindulge.
Quote: DRichQuote: Dieter
Most hotdogs are fully cooked at the factory, and only need warming for aesthetic reasons. They can usually be eaten cold, if you're in a hurry.
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I have eaten cold unopened hot dogs directly from the refrigerator once. I won't do that again.
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All hot dogs come pre-cooked because the meat inside is liquid when it goes into the outer skin. I know this because I've seen it done in person. It's a huge vat of pink goo that is stirred with great big paddles and then it's injected as a liquid into the hot dog skin and it's cooked. It's really quite gross. They're all such a uniform color because the actual product itself is gray before they add the coloring. Yum.
Quote: EvenBobQuote: DRichQuote: Dieter
Most hotdogs are fully cooked at the factory, and only need warming for aesthetic reasons. They can usually be eaten cold, if you're in a hurry.
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I have eaten cold unopened hot dogs directly from the refrigerator once. I won't do that again.
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All hot dogs come pre-cooked because the meat inside is liquid when it goes into the outer skin. I know this because I've seen it done in person. It's a huge vat of pink goo that is stirred with great big paddles and then it's injected as a liquid into the hot dog skin and it's cooked. It's really quite gross. They're all such a uniform color because the actual product itself is gray before they add the coloring. Yum.
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I'm saying "most" in case there is a small butcher shop that will make uncooked wieners out of some of your side of beef when they prep it for you.
I doubt it's a problem in supermarket brands.
