Check out these beauties! Gourmet hot dogs with Japanese condiments and garnishes. A brilliant idea. I seriously need to try one of these!
via Sherman's Food Adventures
Showing posts with label International. Show all posts
Showing posts with label International. Show all posts
Saturday, September 10, 2011
Japadogs - extraordinary!
Check out these beauties! Gourmet hot dogs with Japanese condiments and garnishes. A brilliant idea. I seriously need to try one of these!
via Sherman's Food Adventures
Tuesday, October 12, 2010
Trailer - 'A Connecticut Hot Dog Tour'
Well, who would have thought that one day I would be posting a trailer on here? :-)
This video was sent to me from CToriginals.com to promote their new DVD 'A Connecticut Hot Dog Tour'. it looks like a fantastic little independently-made documentary about the many and varied types of hot dogs that are available in Connecticut, and the love affair people of New England have with the classic sausage and bread combo.
As it's a trailer, we only get to see glimpses of the various hot dogs that appear in the film but they do look delicious. From the webiste:
This trailer along with a few selected clips form the DVD can be seen on CToriginals' Youtube channel.
This video was sent to me from CToriginals.com to promote their new DVD 'A Connecticut Hot Dog Tour'. it looks like a fantastic little independently-made documentary about the many and varied types of hot dogs that are available in Connecticut, and the love affair people of New England have with the classic sausage and bread combo.
As it's a trailer, we only get to see glimpses of the various hot dogs that appear in the film but they do look delicious. From the webiste:
From a hot dog boat that travels the Connecticut River to a roadside shack built in 1872 that allows customers to carve their names on the walls, A Connecticut Hot Dog Tour, Directed by Mark Kotlinski, visits some of Connecticut’s distinctive hot dog stands.
A Connecticut Hot Dog Tour travels across the state to visit outstanding hot dog shops like Blackie’s Hot Dog Stand in Cheshire – where the family’s secret hot relish recipe transformed the former gas station into a hot dog institution that’s been around since 1928. We go from Capitol Lunch in New Britain to sample the “meat sauce” that’s made it famous since 1929, to the flame-grilled hot dogs at Glenwood Drive-In in Hamden, to the original Frankie’s location in Waterbury, an open air stand where the local hot dog franchise got it’s start.
This trailer along with a few selected clips form the DVD can be seen on CToriginals' Youtube channel.
Wednesday, August 25, 2010
Friday, December 04, 2009
Tokyo Sausage
A wonderful little video sent in to me from readers Mike & JJ.
Commuting on the London Tube is certainly nothing like this.
Commuting on the London Tube is certainly nothing like this.
Sunday, September 27, 2009
The awesome world of Vienesas (Chilean hot dogs)
I first heard about these bad boys from watching a show called Anderw Zimmern's Bizarre World, a food travelogue show on the Discovery Travel Channel.
Vienesas are based on a standard bun and beef sausage foundation which is then massively loaded up with toppings and condiments. By all accounts they are a very popular fast food in Chile and for me, a good enough reason alone to visit the country.
One of the most popular varieties is the Completo which is stacked with salsa verde, chopped tomatoes and mayo. Check out the website of Domino, a popular chain of hot dog restaurants in Santiago, for a full list of varieties that include such excellent names as the Dinámica, the Irlandesa, and the Rodeo.
Read more about the 'complete Completo' experience in this article by Adam Fuller from Santiago magazine.
Time to stock up on some salsa verde, methinks.
Check out the video below to see a Completo in the wild:
And watch Anthony Bourdin's take on the Chilean hot dog phenomenon on his show 'No Reservations' with a dog that actually looks excessive even for me:
Tuesday, September 15, 2009
A word from the Hot Dog Council
Who or what is the Hot Dog Council, you may well ask? Well...
"The National Hot Dog and Sausage Council is a project of the American Meat Institute Foundation. Established in 1994, the Council conducts scientific research to benefit hot dog and sausage manufacturers.
The Council also serves as an information resource to consumers and media on questions related to quality, safety, nutrition and preparation of hot dogs and sausages."
Check out their homepage here and be sure not to miss the video on the front page for a truly astonishing performance from Mr. Frank Furter!
Saturday, February 28, 2009
Polish Sausage Hot Dogs
A tantalizingly brief video about Polish sausage hot dogs from Jim's Original, Chicago:
The sausage looks like a thick, smoked variety and Wikipedia suggests it's probably made of pork and flavoured with a little garlic. Looks good!
The sausage looks like a thick, smoked variety and Wikipedia suggests it's probably made of pork and flavoured with a little garlic. Looks good!
Friday, November 14, 2008
The Wonderful World of Korv
Many thanks to Steve over at streetcuisine.blogspot.com who has posted a great review and photo album of Swedish hot dogs otherwise known as korv.
I've known about Copenhagen's popular hot dog stands for a while and have always wanted to go there to try them out. I guess the love of sausage and bread is actually a Scandanavia-wide phenomenon!
Link: Street Cuisine
Sunday, July 06, 2008
Commercial Break: A selection of hot dog ads
I've only ever seen one hot dog commercial in my life: It was the Westler's Hot Dog ads that they used to show in cinemas back in the early 80s. It's a different story in the States, of course, where hot dogs are an integral part of food culture.
So, as I get the next post ready, here are a few vintage American hot dog commercials for you to enjoy:
So, as I get the next post ready, here are a few vintage American hot dog commercials for you to enjoy:
Thursday, June 26, 2008
A Pic from Singapore
Just a photo of some Singapore street food I found on Flickr. Sadly I can't report on how they tasted!
Photo: Kirk Siang
Photo: Kirk SiangTuesday, June 03, 2008
Sausage and bread, Tuscan style!
Yes, it's time for a long overdue international update. This time from the Tuscany region of Italy. First port of call: The city of Florence.
Tuscan cuisine is known for being hearty and homely. Sausage does play a part but mainly in the form of smoked or cured varieties that are served cold such as salami and bologna. Hot, cooked sausage is surprisingly uncommon. Bread, too, is not a Tuscan passion. According to my guidebook, Tuscan bread is traditionally made bland and unappealing so that nothing detracts from the flavours of the food being served with it.
However, the prevalence of the simple salami sandwich in the cafes of Florence shows that the appeal of the basic sausage and bread combination is alive and well in this part of the world.
I wanted something more like a 'proper' sausage sandwich though, and for that I had to visit the city's main food market, the Mercato Centrale:
I like visiting markets when I'm abroad as they can give you an insight into the country beyond the mocked-up, tourist view although, to be fair, the Mercato Centrale is something of a tourist attraction in itself.
The most well-known place to eat in the market is a little cafe called Nerbone but as far as I could tell they don't sell a simple sausage sandwich (I could be wrong about that). Instead I had to venture to a quieter side to the market, to a neon-lit cafe called Pork's.
Where I ordered a panino con salsiccia - a bread roll with Italian sausage and - in this case - grilled aubergine and a drizzle of olive oil:
As you can see, the sausage (quite salty and hard textured when cooked) was squashed flat before serving (I'm guessing to speed up cooking), which I wasn't expecting. This could have been okay but unfortunately the sausage was severely undercooked - totally raw in some places. It had potential but I'm afraid I had to leave this one half uneaten. I'm afraid I can't recommend Pork's and would advise you try Nerbone.
Next stop... the walled town of San Gimignano, near Siena.
San Gimignano is known for the stone towers that give the town it's unique medieval skyline. I planned by trip there to coincide with the local market day in the hope that I would be able to score some authentic, local food. And that's exactly what I found at this stall:
Much as I was tempted by the whole roasted chickens, racks of ribs, beef joints and the foot-wide (yes, wide, as in diameter) bologna sausage that were being sold, there was only one thing I was interested in... another panino con salsiccia.
Oh, and some potato croquettes to go with it.
This was more like it. The sausage was thoroughly cooked this time and tasted great. It also wasn't squashed flat. Roughly textured, the sausage had a lot of bite to it (or should that be 'bits in it'). In fact, in taste and texture it was highly reminiscent of the filling of a pork pie which would suggest a coarse pork and bacon mix. In any case it was very nice and flavoursome and quite satisfying. The guidebook was right about the bread, though - it was a little bland.
In conclusion, for a sausage and bread fix in Tuscany, a salami sandwich is the most common option but a panino con salsiccia is worth seeking out. Just don't expect too much of the bread.
Tuscan cuisine is known for being hearty and homely. Sausage does play a part but mainly in the form of smoked or cured varieties that are served cold such as salami and bologna. Hot, cooked sausage is surprisingly uncommon. Bread, too, is not a Tuscan passion. According to my guidebook, Tuscan bread is traditionally made bland and unappealing so that nothing detracts from the flavours of the food being served with it.
However, the prevalence of the simple salami sandwich in the cafes of Florence shows that the appeal of the basic sausage and bread combination is alive and well in this part of the world.
I wanted something more like a 'proper' sausage sandwich though, and for that I had to visit the city's main food market, the Mercato Centrale:
I like visiting markets when I'm abroad as they can give you an insight into the country beyond the mocked-up, tourist view although, to be fair, the Mercato Centrale is something of a tourist attraction in itself.
The most well-known place to eat in the market is a little cafe called Nerbone but as far as I could tell they don't sell a simple sausage sandwich (I could be wrong about that). Instead I had to venture to a quieter side to the market, to a neon-lit cafe called Pork's.
Where I ordered a panino con salsiccia - a bread roll with Italian sausage and - in this case - grilled aubergine and a drizzle of olive oil:
As you can see, the sausage (quite salty and hard textured when cooked) was squashed flat before serving (I'm guessing to speed up cooking), which I wasn't expecting. This could have been okay but unfortunately the sausage was severely undercooked - totally raw in some places. It had potential but I'm afraid I had to leave this one half uneaten. I'm afraid I can't recommend Pork's and would advise you try Nerbone.
Next stop... the walled town of San Gimignano, near Siena.
San Gimignano is known for the stone towers that give the town it's unique medieval skyline. I planned by trip there to coincide with the local market day in the hope that I would be able to score some authentic, local food. And that's exactly what I found at this stall:
Much as I was tempted by the whole roasted chickens, racks of ribs, beef joints and the foot-wide (yes, wide, as in diameter) bologna sausage that were being sold, there was only one thing I was interested in... another panino con salsiccia.
Oh, and some potato croquettes to go with it.
This was more like it. The sausage was thoroughly cooked this time and tasted great. It also wasn't squashed flat. Roughly textured, the sausage had a lot of bite to it (or should that be 'bits in it'). In fact, in taste and texture it was highly reminiscent of the filling of a pork pie which would suggest a coarse pork and bacon mix. In any case it was very nice and flavoursome and quite satisfying. The guidebook was right about the bread, though - it was a little bland.
In conclusion, for a sausage and bread fix in Tuscany, a salami sandwich is the most common option but a panino con salsiccia is worth seeking out. Just don't expect too much of the bread.
Sunday, December 23, 2007
Wish you a Sausage-y Christmas
... and a Happy New Year.
The decorations above are from the Paperchase store on Tottenham Court Road. Sadly no real hot dogs were available.
See you next year for more sausage and bread bloggery. In the meantime, here's a nice little recipe for an American style gumbo that uses smoked sausage and leftover turkey!
Merry Christmas!
Friday, September 21, 2007
Sept 24th is National Braai Day in South Africa
South Africans sure do enjoy a good braai (bbq) and no braai is complete without boerewors.
I have to admit the ones I tried when I was in Namibia weren't that appealing: dark and chewy meat with a somewhat musty, heavily spiced flavour. However they come in endless varieties and there is undoubtedly a 'wors' to suit everyone.
And what better way to kick off a weekend than watching Archbishop Desmond Tutu geting all excited over a sausage sarnie :D
Braai etiquette:
I have to admit the ones I tried when I was in Namibia weren't that appealing: dark and chewy meat with a somewhat musty, heavily spiced flavour. However they come in endless varieties and there is undoubtedly a 'wors' to suit everyone.
And what better way to kick off a weekend than watching Archbishop Desmond Tutu geting all excited over a sausage sarnie :D
Braai etiquette:
Thursday, July 12, 2007
Health concerns raised over cheap sausages
A new study claims that a common food dye often found in cheap sausages may pose a cancer risk.
Worrying news.
The additive in question is E128. I recommend you avoid any sausage (or indeed any food) containing this E number, which is already banned in some countries.
As some of my reviews have shown, it's a sad fact that cheap (and - we may as well say it - nasty) sausages are all too common in British greasy spoon caffs. Now, not only is there a serious taste warning attached to cheap bangers, but also a serious health warning.
Now more than ever, I think, is the time to highlight good sausages and where they can be eaten. We need to start raising the bar when it comes to quality of sausages served and sold in the UK.
Worrying news.
The additive in question is E128. I recommend you avoid any sausage (or indeed any food) containing this E number, which is already banned in some countries.
As some of my reviews have shown, it's a sad fact that cheap (and - we may as well say it - nasty) sausages are all too common in British greasy spoon caffs. Now, not only is there a serious taste warning attached to cheap bangers, but also a serious health warning.
Now more than ever, I think, is the time to highlight good sausages and where they can be eaten. We need to start raising the bar when it comes to quality of sausages served and sold in the UK.
Friday, July 06, 2007
A Day in the Life of a Danish Hot Dog Seller
You don't have to speak Danish to appreciate this wonderful little film about a splendid looking hot dog cart in Copenhagen.
Copenhagen is at the top of my must-visit list. I can't wait to sample hot dogs like this!
Copenhagen is at the top of my must-visit list. I can't wait to sample hot dogs like this!
Tuesday, January 23, 2007
Hot Dogs - Hong Kong style!
I was lucky enough to spend some time in the Far East recently, namely the former British colony of Hong Kong. Despite the many local food attractions, I was surprised to find a lot of places selling... you guessed it... hot dogs!
What many people may not know about Hong Kong is that the locals love cakes, pastries and baked goods, and throughout the city there are bakeries such as Maxims and Yamazaki. In fact, most shopping malls and Hong Kong underground rail stations seem to have a branch of one or the other.
And it seems that one of the most popular items is a Hong Kong version of a hot dog. Basically its a frankfurter sausage (it always seems to be the same variety of frankfurter) inside a roll of dough or a bun. Garnishes can include a mayonnaise-like sauce, sesame seeds or ketchup.
You can get foot-long versions:
Bite-size mini versions:
Even double sausage versions!:
The dough is quite rich and fatty and aromatic, whist the sausage becomes pretty soft and mushy after baking. It's not what you'd expect to find in a place like Hong Kong but pretty much every cake shop sells these, so they are very much a part of the street food/fast food scene. They taste pretty good but there is a richness to them (I think they use lard in making the dough) that means you need a tea or coffee to wash it down.
Besides the 'cake shop hot dog', you can also get a more conventional type of dog in certain cafes or fast food outlets. These are usually brightly coloured and display their menu on plastic placards near the entrance. Despite the infinite variety of amazing Asian food on offer, I still managed to find time to try a hot dog!
The best way I can describe it is, this was a hot dog a long way from home. The sausage was okay. Meaty texture, although it had that nitrate-y flavour to it. The bread was fine too but overall the hot dog didn't really come together. Underneath the sausage there was some lettuce and other vegetable matter I can't quite remember. The sauce on top was some kind of mayonnaise, a little bit like Heinz salad cream. Some more thoughtful condiments would have transformed this into a quite decent hot dog. Shame. I should point out that I bought this hot dog in a fast food restaurant that was serving dozens of other dishes (noodles, rice dishes, sandwiches etc.) and the hot dog probably isn't something they spend too much time on.
Back to London for the next update....
What many people may not know about Hong Kong is that the locals love cakes, pastries and baked goods, and throughout the city there are bakeries such as Maxims and Yamazaki. In fact, most shopping malls and Hong Kong underground rail stations seem to have a branch of one or the other.
And it seems that one of the most popular items is a Hong Kong version of a hot dog. Basically its a frankfurter sausage (it always seems to be the same variety of frankfurter) inside a roll of dough or a bun. Garnishes can include a mayonnaise-like sauce, sesame seeds or ketchup.
You can get foot-long versions:
Bite-size mini versions:
Even double sausage versions!:
The dough is quite rich and fatty and aromatic, whist the sausage becomes pretty soft and mushy after baking. It's not what you'd expect to find in a place like Hong Kong but pretty much every cake shop sells these, so they are very much a part of the street food/fast food scene. They taste pretty good but there is a richness to them (I think they use lard in making the dough) that means you need a tea or coffee to wash it down.
Besides the 'cake shop hot dog', you can also get a more conventional type of dog in certain cafes or fast food outlets. These are usually brightly coloured and display their menu on plastic placards near the entrance. Despite the infinite variety of amazing Asian food on offer, I still managed to find time to try a hot dog!
The best way I can describe it is, this was a hot dog a long way from home. The sausage was okay. Meaty texture, although it had that nitrate-y flavour to it. The bread was fine too but overall the hot dog didn't really come together. Underneath the sausage there was some lettuce and other vegetable matter I can't quite remember. The sauce on top was some kind of mayonnaise, a little bit like Heinz salad cream. Some more thoughtful condiments would have transformed this into a quite decent hot dog. Shame. I should point out that I bought this hot dog in a fast food restaurant that was serving dozens of other dishes (noodles, rice dishes, sandwiches etc.) and the hot dog probably isn't something they spend too much time on.
Back to London for the next update....
Sunday, December 03, 2006
A Guide to Hot Dog Etiquette
Do you know what types of napkins are appropriate to use when eating hot dogs?Or how many bites are considered acceptable when consuming a hot dog?
Find the answers the these and other important questions here
here, courtesy of America's National Hot Dog and Sausage Council!
Thursday, October 19, 2006
Bavarian Weiss Sausage - Explained!
Thursday, October 05, 2006
Hot Dogs Namibian Style #3
The third and final Namibian update! Just down the road from where I was working was this 'wurstbude'. When I saw the sign I imagined a kind of hot dog lover's heaven; A lengthy menu of different types of wursts with all kinds of different condiments to sample. In reality, it was just a pizzeria that also sold hot dogs and bratwurst.
The location is great, right opposite the beach and with the crashing Atlantic waves clearly audible. I placed my order at the counter, sat down in the gorgeous sunshine and it wasn't long before my double bratwurst in a roll arrived (along with a nice, cold Tafel lager).
These wurst were clearly fried, not grilled but they still tasted great. Nice crispy skin and none of the rank, stale taste that you find so often in UK cafe fried food. The ketchup and mustard were adequate but not especially nice. All in all though, it was a tasty roll that went great with the cold lager.
A nice note on which to end my Afican adventure.
The location is great, right opposite the beach and with the crashing Atlantic waves clearly audible. I placed my order at the counter, sat down in the gorgeous sunshine and it wasn't long before my double bratwurst in a roll arrived (along with a nice, cold Tafel lager).
These wurst were clearly fried, not grilled but they still tasted great. Nice crispy skin and none of the rank, stale taste that you find so often in UK cafe fried food. The ketchup and mustard were adequate but not especially nice. All in all though, it was a tasty roll that went great with the cold lager.
A nice note on which to end my Afican adventure.
Tuesday, October 03, 2006
Namibia just misses out on sausage world record!
Aww. Illustrating the Namibian love of sausage and bread, the country made a valiant attempt to break the world barbecue record a few weeks ago but narrowly missed out due to safety fears. This Septemeber has been a very sausagey month!
Read the full story here.
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