Let’s love the Alde and ketchup on everything :-0

Tabaz

Thank you XDR for allowing me to remain on this forum. The moderators can stand down for now. How cool your wife knows the difference between bathed and bated breath. Many thanks to you both for sharing in this hilarious and fun exchange about a condiment!

Sharon_is_SAM

@Tabaz - my bottle of Heinz is missing the scrambled egg message.  Guess I’ll stick to salsa!

TomCanada

Ketchup on eggs - I could never get behind that.  If you really don't want to taste eggs when you eat them so you cover them with ketchup, don't eat eggs lol.  Personally, I like when they taste like... eggs

Then again, I was that weird kid that didn't eat PB&J sandwiches either..

ChanW

No, condiments are the vegetable part of the meal! That's why ketchup is a must - you gotta have a red vegetable!

We are talking meals here, right?

(Oh and we do love our Alde)

pthomas745 said:

Sorry...but the hot dog, no matter what kind, is the attraction here.  Condiments, to me, are a waste of calories.

Tabaz

Based on my exhaustive research, it appears tomatoes are a fruit - not a vegetable. Regardless, hot dogs are the excuse for eating sugar and salt-laden condiments. That’s why I love them so.

WilliamA

Tabaz,
Ehem........(clears throat) First things first:
If you had ever been to Wi, you'd know it's not ketchup. We don't touch ketchup. It's "Red Gravy". 
Second, we don't eat "hot dogs". We use Hot Dogs to chase Coyotes and bears. We eat Bratwurst,......with beer....while wearing a stocking cap and flannel shirt, winter or summer (which are, sadly, kind of the same. The big difference is in summer, the snow is warmer)....while talking about the Packers..... It's in the Wi Constitution. 
If you're going to talk about us, you'd better "know your culinary geography".
We also invented humor.....to help shovel snow when it's so cold that bullets freeze mid-flight. (That's why there isn't much hunting in the winter) When it's too cold for bullets to fly, that's fishin' weather. If we hunted all winter, come spring (usually the weekend of the 4th of July) the bullets would thaw out and be flying all over the place. 
We also wear lipstick in the winter. You can always tell the out-of-towner when out ice fishing. He'll be the one wandering around the lake, mumbling incoherently, while tugging away at the Budweiser can frozen solid to his lips. In Wi, coolers....are heated....

That's a great story! Large-brain types (and/or paranoid schizophrenics) might get freaked out by the campground neighbors popping by to lend something you just ran out of, but I'd just chalk it up to the Russians listening in through the intelligent coffee pot to my conversation. (Note to self: get another roll of aluminum foil)

WilliamA

CrabTab

I have been contemplating this concept. A hot dog (frankfurter to some) is just heated bologna. Is it proper to put ketchup on a bologna sandwich? Is it then OK to put mayonnaise on a hot dog? More importantly, just how badly do I need to get back on the road to gain proper perspective?

WilliamA

CrabTab,
Well said. It's not so much groveling in the minutiae of verbage. It's perspective. When out and by the campfire, most everything tastes better...
WilliamA 

TNOutback

Gulden’s Spicy Brown Mustard is the only condiment for a hot dog. And we absolutely love our Alde system in the 400.  Our previous TT’s forced air furnace sounded like you were running a leaf blower inside the camper. 

SweetlyHome

This is much too important a thread to not join in.  

We are originally from upstate New York a region with a rich history of local hotdog brands that are worthy of note and set our standard for any hot dog research we’ve done T@Bing across the country.  The standard research environment for us is naturally a basic white bun and mustard.  As (tomato) ketchup is fundamentally a fruit, noted above, and thus should only be served as a side on French Fries.  A hotdog is properly prepared over a flame or on grill. We don’t discuss those downstate New York hotdog brands where they are often prepared by boiling in water. 

The standard mustard in the beginning was of course French’s as it was originally produced in Rochester NY.  We have moved on to a mustard research stage as French’s has fallen prey to corporate ownership and doesn’t seem the same anymore.   The current leader is Ringhand’s Beer Mustard which we discovered while visiting The Mustard Museum, listed on the National Registry of “Histerical” 🤣 Places, in Middleton, WI while T@Bing last summer.  This is a craft mustard and difficult to source.

We now live in Florida, an area where a good hot dog or mustard must be imported.

This all being said the current standard is a Rochester based Zweigle’s for a red hot and a Syracuse Hoffman’s Snappy griller for a white.  Note a hot dog should not be confused with any of the ancestral german wursts which are another subject entirely.

We love our Alde.

ScottG

Botanically speaking, vegetable doesn't mean anything. It's a culinary term that applies to plant parts which may be roots, stems, seeds, flowers, or fruits. Ergo, I have to cast my vote with @ChanW (and RonaldR, in this case) that the condiments--ketchup included--may be considered a vegetable.

Seriously, I had no idea ketchup on hot dogs was such a controversial topic until this discussion prompted me to do my own exhaustive research. Just another testament to the value of this forum not only for helpful T@bby tips but also for useful life information in general.

"I know a lot of things, but I do not know a lot of other things."
- J.C. Mellencamp

pthomas745

@SweetlyHome Can I get  your opinion on mayonaisse as an accompaniment to french fries?

Love my Alde, and the writing in this thread!

SweetlyHome

@pthomas745,

 We’ve not done any research in this area and personally we have not been attracted to mayonnaise as a french fry condiment.  A little quick online searching seems to indicate this has roots in fine French Cuisine, considered a positive by many.  As with so many things perhaps this is a regional preference?  I have a long region based story regarding the use and preparation of “Michigan Sauce” for use on hotdogs that I will spare all from at this time.

Pintoplumber

Or or how about miracle whip vs mayonnaise debate?

dragonsdofly

Love my t@b.
LOVE the Alde.
Regarding all of the research and discussion on the culinary controversy being presented here, my preliminary answer was going to be:

However, after pondering the ramifications of that resolution, the actual answer is 42, and no amount of deliberation or cognitive argument will alter that.
And I especially love and appreciate each and every one of you posting here!

CrabTab

ScottG said:

...Ergo, I have to cast my vote with @ChanW (and RonaldR, in this case) that the condiments--ketchup included--may be considered a vegetable...

Interestingly, one of our local school systems got away for years counting ketchup as a vegetable in their dietary menu planning... fries and ketchup were counted as two servings of vegetables.

Slackers

I like to vary my condiments on a hot dog, but not since grade school have I selected ketchup.   A trip to Berlin change my opinion of the pairing of fries and mayonnaise.  The Berliners' spiced the mayo with curry.  Yum!
Oh, and our first night in an Alde warmed 320 was a revelation!

Mellow_Yellow

@Tabaz - I was going to post on this exact topic! I really appreciated the Alde this past weekend. The first night was below freezing and I was actually too warm, so I turned it to a lower setting the 2nd night. I love how efficient it is. I ran it on propane and after 48 hours of constant use, including fridge/stove, I still had 70% of my propane remaining. 
Definitely ketchup on hamburgers, mustard on hot dogs. 

ChanW

@dragonsdofly, unfair to have brought "42" into the discussion....

Everyone knows 42 is the answer to everything!

CrabTab

That is a very 'Deep Thought' statement @ChanW...

B0atguy

Sorry, have to interject here . There is only one kind of hot dog worth eating . 

It has to be a "Ripper" , and served up "All the way " (no there is NO ketchup on it ) . 

Fun Fact - Did you know a hot dog can be cooked by using the Alde exhaust outlet ?  

Sharon_is_SAM

@BOatguy - did you actually do that😂

AirBoss

ScottG said:

Botanically speaking, vegetable doesn't mean anything. It's a culinary term that applies to plant parts which may be roots, stems, seeds, flowers, or fruits. Ergo, I have to cast my vote with @ChanW (and RonaldR, in this case) that the condiments--ketchup included--may be considered a vegetable.

Seriously, I had no idea ketchup on hot dogs was such a controversial topic until this discussion prompted me to do my own exhaustive research. Just another testament to the value of this forum not only for helpful T@bby tips but also for useful life information in general.

"I know a lot of thing, but I do not know a lot of other things."
- J.C. Mellencamp

I seem to recall a certain US president who stipulated that ketchup in school lunches constitutes a vegetable serving. 

He was roundly chastised for his position. And, I'd have to say, they may have been correct. 

It's like saying Tostitos Chunky Salsa is a mixed salad...or Welch's Grape Jelly is your fruit portion for the day. 

I served my kids cherry chocolate cake for breakfast. Ex-DW freaked out. I said hey, there's bread group (flour), protein group (eggs), fruit group...what's the problem? 

jkjenn

Sharon_is_SAM said:

@Tabaz - my bottle of Heinz is missing the scrambled egg message.  Guess I’ll stick to salsa!

I always knew @Sharon_is_SAM was smart, but this confirms it as there is only one acceptable brand of ketchup...the kind made in Pittsburgh.

Sharon_is_SAM

@jkjenn - I had no idea that Pittsburgh contributed to such fine cuisine😂

jkjenn

Sharon_is_SAM said:

@jkjenn - I had no idea that Pittsburgh contributed to such fine cuisine😂

Only the best. Also home of the Big Mac.

SubaruLou

What a delightful thread to read over morning coffee! I think UCamp may need to be segregated by condiment preference for the foreseeable future. 

For the record, all y’all are wrong. 😄 I have it on the highest authority (my 14yo son who watches endless hours of Hell’s Kitchen on YouTube, making him an “expert” by today’s standards) that I, indeed, prepare the world’s best hotdog which includes: a sesame seeded bun, lightly toasted with butter in a skillet, an evenly charred grilled 100% beef hot dog, spicy brown mustard, KETCHUP, chopped yellow onion, chopped dill pickle chips and a light sprinkle of fresh dill from the herb garden. 

Oh, snap. The hotdog 🌭 emoji just popped up as the ultimate world authority. Boiled dog, plain bun and line of mustard it is. 😭😭😭

Sharon_is_SAM

I am suddenly craving nitrates

CharlieRN

I truly believe that there are only two ways to enjoy a hot dog.

The first, and best by a hair, is as a Hot Texas Wiener. This is a unique concoction that as far as I'm aware, is not available in the Lone Star State and has only a tenuous connection to it. It is not to be confused with the much inferior Chili Dog. It is imperative that the hot dog not only be very high quality, but also is deep-fried

The second (and a very close second at that) is a Yeti Dog. Born in the Mountain West but pirated eastward by travelers from the Keystone State. Also demands a very high quality dog but can be pan, rather than deep fried.

Neither uses ketchup, though there is some tomato in the HTW sauce.

Tampakayaker

SweetlyHome said:

This is much too important a thread to not join in.  

We are originally from upstate New York a region with a rich history of local hotdog brands that are worthy of note and set our standard for any hot dog research we’ve done T@Bing across the country.  The standard research environment for us is naturally a basic white bun and mustard.  As (tomato) ketchup is fundamentally a fruit, noted above, and thus should only be served as a side on French Fries.  A hotdog is properly prepared over a flame or on grill. We don’t discuss those downstate New York hotdog brands where they are often prepared by boiling in water. 

The standard mustard in the beginning was of course French’s as it was originally produced in Rochester NY.  We have moved on to a mustard research stage as French’s has fallen prey to corporate ownership and doesn’t seem the same anymore.   The current leader is Ringhand’s Beer Mustard which we discovered while visiting The Mustard Museum, listed on the National Registry of “Histerical” 🤣 Places, in Middleton, WI while T@Bing last summer.  This is a craft mustard and difficult to source.

We now live in Florida, an area where a good hot dog or mustard must be imported.

This all being said the current standard is a Rochester based Zweigle’s for a red hot and a Syracuse Hoffman’s Snappy griller for a white.  Note a hot dog should not be confused with any of the ancestral german wursts which are another subject entirely.

We love our Alde.

NYC, the official hot dogs are served with a slash of either yellow or Guldens type of mustard from a stick.

Further upstate (Hudson Valley) the roadside stands serve the dogs with a warm sweetish tomato based sauce with cooked onions in it.  Mustard is optional.

Quickserves have Guldens type mustard, warm sauerkraut (as opposed to the cold stuff at Sams and Costco), maybe relish, or the ultimate, hot dog chili (all meat finely ground and no beans).

In FL, they think the ultimate hotdog place is Portillios.  I'm not impressed.

About the only place I purchase a hotdog when we are out is either at Sams or Costco, just to have something to eat on the cheap.

I'd rather make them at home or camping, then spend a fortune at the overpriced foo foo places that sell them.

What part of NY were you from?