Hot Dogs in China...

Ok, I'm posting this in the Hot Dogs thread... A moderator may wish to move this to Misc. food... Which is OK with me..

But for the last couple days, I've had the pleasure of playing email tag with "Tiger" (A new Roadfooder seeking info). He is a hot dog stand operator getting ready to set up in the city of ZhengZhou in Central China. His story of rules and regulations are wild to say the least. I feel more than honered he pulled me out of the numerous pros on this board for some simple questions.

From what I can gather, Mustard is not a local deal there... He was asking about importing it (very cost prohibative) so I sent him some basic recipes.

Guess what I'm asking is for a up and comming hot dog vendor getting some recipes for some simple yellow mustard to get him over his hump.

And please do me the pleasure of Welcoming him to Roadfood!

UV

Hey Tiger... Now I'm hoping you have a digital camera... can you email me some pics of China Chili Dogs? I'd be more then happy to post them here! (Or any hot dog combination you can snap pics of... Just let me know what I'm looking at)...

Wow mustard, such a staple in the West but not for 3 billion Chinese.

Welcome Tiger.

MikeS.

What about that hot mustard chinese restaurants in the U.S. serve with egg rolls. Is that another one of those "born in the USA" ethnic food things? I would not want that on a hot dog but if it's a chinese thing being made there perhaps it can be modified.

John

quote:

Originally posted by MikeSh

Wow mustard, such a staple in the West but not for 3 billion Chinese.

Welcome Tiger.

MikeS.

Ah. Numerous Walmarts in China; yet no mustard. I would like to shop a Walmart in China. Nothing like getting most product "direct" from the factory.

I've always understood (correct me if I'm wrong) that American-style yellow mustard is actually light on the mustard seed component (and uses a very mild type) and brightened in color with turmeric.

Do they use real dogs in China?

"Do they use real dogs in China?"

But of course. Wait. Are you talking about HOT DOGS???

This is from a Canadian source but it appears that the problem will be in obtaining yellow mustard seeds or flour. This is what is used and it's not something grown in China. I find it somewhat maddening to learn that importing an American item into China is cost prohibitive. You'd think that turn about is fair play but I see our leaders look only at the bottom line when dealing with China.
Here's the recipe but I would suggest that your penpal invent a substitute using items easily found locally.
Prepared Yellow Mustard (Hot Dog Style IV)

Vinegar, 100 grain-33.60%
Water-33.60%
Yellow Mustard #201 (presumably ground into a powder or using mustard flour)-27.06%
Sugar-0.94%
Salt-3.62%
Turmeric-1.07%
Pepper-0.05%
Allspice-0.01%
Cloves-0.05%
Mix all ingredients well and homogenize. Evaluate taste, flavour and aroma after 2 weeks of "aging".

quote:

Originally posted by Adjudicator

"Do they use real dogs in China?"

But of course. Wait. Are you talking about HOT DOGS???

Dogs and cats, caterpillars, crickets, bugs of all sorts. Fried and stir-fried. Hot dogs? I don't think so. "Waiter, another round of fried crickets please"

And NO I'm not making this up. My former boss at Alaska Seafood went to China and actually had pictures of him eating all of this nonsense!

In China, we have various kinds of mustard,but not American-style yellow mustard.Of cause there are some yellow mustard in supermarket,they are too expensive to do your business.You know you must prepare a lot of mustards when you are working.

Whoa, Somebody is hitting the hooch at 1.30 in the morning. There will be some heavey editing of the above post once the headache goses away. Well off to the Yacht club then the Country Club for dinner. Chow Jim

HOMEMADE MUSTARD

4 oz dry mustard
1 cup White wine vinegar
1 cup of Sugar
1/2 tsp Salt
2 Eggs

In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat eggs into mustard mixture.

Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly. Pour into jars and let cool. Cover tightly and refrigerate for up to a month. This only calls for one cup of sugar but add more for your taste. It can ether be a tangy take your breath away mustard or a half tangy yet sweet mustard
Good Luck


HOMEMADE MUSTARD
1/4 c. Coleman’s Dry Mustard Powder
1/4 c. White wine vinegar
1/3 c Dry white wine
1 tbsp Sugar
1/2 tsp Salt
3 Egg yolks
You begin with Coleman’s Mustard, adding vinegar for tartness and wine for mellowness; then you cook with egg yolks to give the spread its velvety smooth texture. You can season the mildly flavored mustard as suggested, or leave if plain.

In top of a double boiler, stir together mustard, vinegar, wine, sugar, and salt. Let stand, uncovered, for 2 hours. Beat egg yolks into mustard mixture.

Place over simmering water and cook, stirring with a wire whisk, until mixture thickens slightly (about 5 minutes). Pour into small jars and let cool. Cover tightly and refrigerate for up to a month.
Makes about 1 cup.


TARRAGON MUSTARD:
Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 1/2 tsp dry tarragon.
Serve with roast lamb or chicken, shrimp, steaks, or as a sandwich spread.

TOMATO MUSTARD
Follow recipe for Homemade Mustard; adding 1 tsp paprika, 1 tbsp drained and chopped pimento, and 1/4 cup tomato paste with egg yolks. Serve with seafood, hamburgers, frankfurters, or baked ham.

LIME MUSTARD
Follow recipe for Homemade Mustard; when you remove mustard from heat, stir in 3/4 tsp grated lime peel and 11/2 tsp lime juice. Serve with roast lamb or chicken, shrimp, or fish.

The Doctor of BBQ

quote:

Originally posted by Jimeats

Whoa, Somebody is hitting the hooch at 1.30 in the morning. There will be some heavey editing of the above post once the headache goses away. Well off to the Yacht club then the Country Club for dinner. Chow Jim

Whew.............
I love that little pencil!

How can I make mustard just like toothpaste

quote:

Originally posted by Tiger

How can I make mustard just like toothpaste

I think something got lost in the translation, Tiger.
Maybe rephrase the question?

I think Tiger is looking for a thicker version of our yellow mustard.
My guess would be more egg (and maybe a little more mustard powder to make up for the volume). Be something to experiment with.

Cornstarch and/or corn syrup.

I think I would go with the cornstarch or arrow root before corn syrup.