Food/restaurant rant

Steamer basket slides into top of the pot. You're still just boiling the water and washing one pot.

 

More or less steaming, then add butter! Probably quicker than boiling. Done it this way ever since giving it a shot.

The Proper Way to Cook a Hot Dog? | The Paupered Chef

 

The Straight Dope: Why is there no ketchup on a properly made hot dog?

Ketchup smothers the flavor of the hot dog because ketchup makers add sugar to their products. That takes the edge off the highly acidic tomatoes, but it takes the edge off everything else, too. Which is exactly why a lot of parents like it, according to Mel Plotsky, sales manager for the David Berg hot dog company in Chicago. (Chicago is one of the hot dog's holy cities.) Put ketchup on it and a kid will swallow anything — and from there it's a straight shot to Velveeta cheese, Franco-American spaghetti, and Deborah Norville.

For that matter, you want to watch the mustard, too. Plotsky says your mainstream brands like French's put in too much turmeric and whatnot. What you want is some unpretentious mustard like Plochman's that enhances rather than competes with the flavor of the beef. You should also steam or grill rather than boil your hot dogs — water leaches away the flavor and softens the wiener till it becomes non-tooth-resistant mush​

 

Deli mustard with horseradish gets my money.

 

Ketchup makes EVERYTHING taste like ketchup. That's why it sucks.

 

That's why it's good on mediocre french fries, which don't taste like much.

 

Makes them taste less than mediocre.

 

Horseradish is very underrated. I put a lot of it in a Bloody Mary or my cocktail sauce mix and I smother it on pot roast.

 

Was on my phone earlier, so didn't get to pull out the gist of the story ...

First, add a little water to a skillet, just enough to barely cover half the pan. Heat it up until it begins to steam off, then add the hot dogs. Allow them to steam as the water boils off completely--I’m told that this pulls some of the salt out. You may need to tilt the skillet and drain off the last tablespoon or so.

Next, add a tablespoon of butter for each dog. Because, why not. The hot dog will begin to blister and turn all sorts of savory colors. In the meantime, toast your buns.

 

Nuke the shit out of them, preferably with a load of sharp cheddar on top. That works just fine.

 

Take hot dogs and ketchup out of refrigerator.
Unwrap hot dogs. Throw out wrapper.
Throw out hot dogs. Throw out ketchup.

Take smoked brisket and barbecue sauce out of refrigerator.
Add sauce to brisket and mix well. Make brisket sandwiches.
All better now.

 

Montreal does that better than any place in the world.