Comments on: Oh, snap

By: Lore

Lore — Thu, 13 Jul 2006 15:42:54 +0000

Relating not to this column, but to the one on dried peppers, yahoo news is showing this headline today: “Turkey inaugurates Caspian oil pipeline.” But I keep reading it as “capsaicin oil pipeline” and visualizing Turks slurping up all that peppery oily goodness. Apparently I am losing my mind.

By: Neil

Neil — Sat, 08 Jul 2006 02:18:34 +0000

Hello, philistine here. I don’t like casings on my dogs. The “snap” and chewiness of the skin gives me the creeps.

The “Dracula” sounds great. Same as a sandwich at Capriotti’s but instead of sausage they use roast beef (they roast their own).

By: lolo

lolo — Fri, 07 Jul 2006 19:58:08 +0000

Hi, this comment is totally unrelated to the topic on hand. I was researcing a recipe for scallion cake (chinese style) and found yours, which i will try out later today. On the side you made a comment about mystery bread, the kind that is fried but with worm like dough on the inside. I don’t know if you have since discovered what they are but they sound like “silver thread roll” (ying-si-juan), as we call them. Typically you find them at szechuan places and often shanghainese eateries as well. They come either steamed or fried. Personally i prefer the steamed kind but fried is good as a dessert if you dip it in condensed milk (!). Lately I have found they are harder to come by coz people got lazy, i suppose, and the worms have congealed to form just a dough inside. but with luck you can still have them. hope this answers your question regarding mystery bread.

By: ctate

ctate — Fri, 07 Jul 2006 18:38:12 +0000

Splitting them lengthwise and grilling is a fine way to cook franks as well as other sausages! For one thing, it makes them easier to put on a hoagie roll, top with cheese, etc for a sausage-sammich experience.

One of my favorite sandwiches ever is from a joint called Roy's Place in Gaithersburg, Maryland. It's a split polish sausage, broiled and topped with melted provolone, cole slaw, and russian dressing. They call it "The Dracula [A Bloody Mess]."

By: Vince

Vince — Fri, 07 Jul 2006 18:11:25 +0000

Prepare to be horrified....

When I cook hotdogs (and most other sausages), I split them lengthwise and grill them. Had some Hemplers franks last night in fact, tasty, better than HN, IMO.

By: ctate

ctate — Fri, 07 Jul 2006 05:34:20 +0000

When microwaved in particular, the casings become tough. I endure this when necessary at work, where I don’t have a direct heat source, but it’s decidedly suboptimal.

Now that I know about caseless dogs, it might be time to give them a try….

By: Jon

Jon — Fri, 07 Jul 2006 05:17:14 +0000

I’m probably a bit odd, but the only time I prefer my hot dogs with a casing is when they’re on the grill. When I cook them on the stove, no casing.