Kevin's Watch

Take two slices of white bread. Spread one with mustard, the other with ketchup. Take three or four tinned hot dog sausages, put them on a microwaveable plate and cover with two slices of pre-sliced cheese. Microwave for one minute and transfer to one of the slices of bread. Cover with the other, cut the hot sandwich in half and eat.

That is the quickest, most nutritious, tastiest, cheapest meal you can put together. The whole thing will cost not much more than half a dollar (50p in UK currency) and take around two minutes from start to eating. On finishing, a slice of cake or a couple of biscuits and you are done. Hunger gone for a good few hours at least.

Now if you can come up with a better option that ticks as many boxes as this I'd like to hear it!

Hot dogs are lunch meat .
Catsup does not go on lunch meat.

Relish, mustard, onions . And cheese .

Sarge, I think peter's definition of a hot dog may be different than what we call a hot dog. They sound more like canned Vienna sausages to me. I can't imagine putting four "Oscar Mayer weiners" between two slices of white bread for 50¢, much less having them all fit.

But, even if so, that's definitely not for me. Mine would be a Sabrett or Boar's Head all beef hot dog boiled in "dirty water," street cart style. Placed in a soft hot dog bun. Spicy brown mustard, a schmear of dill, not sweet, pickle relish, bar-be-cued onions and chopped raw onion, and mounds of warm sauerkraut. Total cost at home would probably be about $2.00.

But that would definitely assuage hunger.

Yes, UK hot dog sausages come in a tin of brine with about 6 to 8 sausages in a tin. They are I think, called frankfurters, Herta being a well liked brand. Certainly the meat has a soft, almost partially digested quality - in fact I'm not sure that this is not part of the processing. Irrespective of this, I love them and could happily eat them on a daily basis.

With a bit more time to play with, boil an onion that has been chopped into rings in vegetable stock for 5 mins or until soft. Drain and place it a roasting dish with a good drizzle of sunflower or chilli oil and season with salt pepper. Now (most important) give a good sprinkling of Maggi seasoning plus a few drops of soy sauce. Bake at 180 C for about twenty to twenty five minutes, checking and turning over with a spoon every ten minutes or so. Serve them with the heated dog in a brioche hot dog roll with a good yellow mustard (not too hot or sweet) plus or minus a drizzle of ketchup.

Heaven!

Well, at least in my regional dialect, hot dog and frankfurter is interchangeable; neither means canned Vienna sausage type of product. But, I'm pretty sure Vienna sausages will come pretty close to what you are describing.

Thanks Menolly. Vienna sausages do not get catsup either. As they are also lunchmeat.

That might be something similar Menolly, but certainly not tinned in chicken broth. Ours are longer, more reddish/brown, with rounded ends and tinned n brine.

One of our more upmarket grocery chains does a product called American Posh Dogs. These have the look of a more traditional sausage to me, but I haven't actually eaten them yet. But like the fabled Jerusalem artichoke (it doesn't come from Jerusalem and it isn't an artichoke) I have my doubts that putative article has any relationship to anything found stateside. I'll let you know in due course!

Possbily similar to a cocktail weiner

https://www.bing.com/images/search?view ... ajaxserp=0

I like hotdogs.
The all-beef ones are ok but the cheap ones are the best.
I know what's in it.
I don't care.

I like mine microwaved for 41 seconds then I place the roll over the hotdog and microwave it again for 9 seconds to warm and kinda steam the bun.

Potato bread hotdog rolls are my favorite.

If I'm home I use Koops Arizona Heat mustard.
If I don't have any of that I use ketchup.

Sometimes I look at relish and think about trying it but I never do.

Hot dogs gotta be cheap and cheerful! There is no point in trying to gild the lilly.

Hot dogs are a fave dinner here

We cook them on the grill - with fried onion (NOT BOILED ) lol serve with sauerkraut, mustard (some add tomato sauce/ketchup), top with cheese, pickles, jalepenos, well and whatever else you fancy!!

Served in a toasted or warmed hot roll/bun - down that delicious delight with beer.

I love hotdogs - we don’t have them near enough

Oh whats catsup?

Can't eat them anymore. Too processed. Bleh.

--A

Boo!

Yeah - Booh! (and what's catsup as well?).

They mean tomato sauce.

--A

Ahhh…

We pretty much put sauce on hamburgers, sausage sangers, hot dogs yummo

But my better half loathes tomato sauce with a passion lol won’t have it in the house it’s IN the house lol

For years I did not buy it or bring it in the house - now I have it when I like lol and as a Brit and a red headed Scot it’s inherently and culturally part of who I am

Well maybe not - I am sensitive to his aversion but have it when he’s not around lol

Is there a difference between tomato sauce = ketchup and tomato sauce = pasta/pizza sauce Down Under? I've known folks who do heat up ketchup as a pasta sauce, but it is definitely different from what I consider pasta sauce.

Slawdogs for the win!

Menolly wrote:Is there a difference between tomato sauce = ketchup and tomato sauce = pasta/pizza sauce Down Under? I've known folks who do heat up ketchup as a pasta sauce, but it is definitely different from what I consider pasta sauce.

In the UK tomato sauce is the name used for what elsewhere would be called ketchup. To be honest, we don't really have a name for tomato sauce (in the pizza sauce sense) other than tomato puree (which in reality is a bit thicker than proper pizza sauce should be, but does double for it without problem). The term passata (the actual stuff that Italians use on their pizzas) is just now finding its way into our vocabulary, along with the product itself onto our shelves. As an aside, I don't find that tomato ketchup actually makes too bad a pizza anyway (particularly the cheaper supermarket brands that are a little less sweet than the Heinz variety), but I have a sweet tooth anyway and can possibly cope with a bit more sweetness in the final taste anyway.

Thanks, peter!