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

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

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,
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,
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 

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.

Or or how about miracle whip vs mayonnaise debate?

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.

@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. 

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

@BOatguy - did you actually do that😂

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 said:

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

Only the best. Also home of the Big Mac.

I am suddenly craving nitrates

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?