White-Hots

All right someone give me the low-down on white-hots in rochester.

Localized? Made by more than one company?
Anything else I should know?

quill--my wife grew up eating them---will get her in here to throw some light on the subject--but then-how much credence can you put in the opinion of someone who puts ketchup on a hot dog!!!???

Do ya like veal?? Well Dat's whats in dos white hots made in Rochester....veal and milk products. And WE invented 'em. Now ya know 'a difference between a red an' a white POP OPEN.

KETCHUP??? on a hotdog??? is she allowed to eat at the table with "normal" people?? my brother puts mayo on hotdogs (mom swears he's gotta be adopted)

quote:

Originally posted by quill

All right someone give me the low-down on white-hots in rochester.

Localized? Made by more than one company?
Anything else I should know?

quill, white hots are considered a local food specialty item, and they are made by several different companies, although Zweigle's is the best known. Although considered a Rochester specialty, Hoffmans in Syracuse also makes a good white hot.

As Kaczmark says, they are made from veal resuting in the white color. Slightly different taste and texture from a regular red pork or beef hot, and very delicious.

Here's a link for a web site where you can order Rochester foods if you would llike to try these.
http://www.nystyledeli.com/Home.aspx?MID=8&SID=26

We call them cooked veal bratwurst around here in Chicago. Ketchup, mustard whatever. Go to Sheboygan WI sometime....they put ketchup on their brats. Enough with this mustard only hot dog stuff, you guys are killing me! I like KFC slaw on my hot dog and i live in the land of Weiner's Circle,Portillos, Fluky's, and Superdawg- so there!

Taste, taste, taste; it's all about taste. I eat my hotdogs somedays with ketchup and relish and somedays with mustard and somedays with saurkraut. I also eat cheeseburgers with green chili peppers and mayo. My pork chop sandwhich always has mayo and fried onions. Not only that I put green olives and anchovies on my pizza. I like to have a variety of flavors.

The white hots from Rochester are indeed unique to the central New York area. I was born and raised in Western New York and then went to college in Oswego where I first discovered them. Maybe it is a regional concept copied elsewhere under a different name. Then again you can't get a good beef on weck anywhere else than upstate New York . Go figure.

BB

quote:

Originally posted by dreamzpainter

KETCHUP??? on a hotdog??? is she allowed to eat at the table with "normal" people?? my brother puts mayo on hotdogs (mom swears he's gotta be adopted)

she SAYS she learned it in Rochester where she grew up------guess thats why i havent made any trips back for her class reunions!!

and Jeep Guy----slaws great---tomatos--onion--celery salt--what ever you want on a dog---my dad loved them WITH BUTTER AND CELERY SALT!!---but please-----not ketchup!!!

There is a lot to like about a white hot, especially if it is a Zweigle's. The main attractions are no nitrites or nitrates (proven carcinogens), texture (natural casing), no artificial dyes and above all, flavor.

Yes, they do have veal and non fat dry milk as well as beef and pork as I recall. I will gladly eat these ingredients over the chemical feast offered by most red hots. I always eat them plain especially if they are grilled.

If you find yourself in Rochester, NY and they ask if you want a white or red hot try the white hot, you just might become a convert.

About ketchup on a dog. While I'm not as opposed to it as I used to be for regular hot dogs, I alternately put it on my Italian Hot Dogs.

One time mustard, one time ketchup. Some folks like mustard at the bottom of the pouch of their Italian Hot Dog, with ketchup on top, on the fries.

Is there anybody here who doesn't know what an Italian Hot Dog is? Is everybody happy?

Hoffman's calls it a white snappy. The locals call it a coney.

and we ONLY put mustard on it. Spicy brown. Either Hoffman's brand or Goldens.

Bakers Boys, most of my family went to Oswego. I visited it often when in college.
Can't say I remember much as usually we were going out on a "bridge street run."

I do remember they were the last college to get rid if selling bottled beer in the cafeteria.

I too grew up with these yummy morsels, but No ketchup, in fact, just a squirt of mustard.
You don't want to hide the delicate,rich flavor. My dad would get these from our west side market in Cleveland. He called them Brauts so I do too.
Simmer them til hot, and put in a crusty bun.

quote:

Originally posted by sonjaab

SCORE.............Heids makes and bottles its own mustard
now. It can be purchased at Heids and even Wegmans or
P&C markets.

I know. I've been at Heid's stand many times since they've had their own. It's good stuff too.

There's no P&C in the DC area. Since I use mustard for more than just the Hot Dogs, I'm usually happy with Golden's. The Heid's stand used it for years, so it's good enough for me. I don't think their own brand is really any better.

Linus, a white snappy is not a braut. A braut is sausage sized with a sausage texture. A white snappy is the same size as a hot dog and has a hot dog texture.

Yeah, I didn't think that was right, especially after I saw Johnsonville Brauts. Then I was really confused.
The ones we got must have been homemade by the butcher. they were the length of a hot dog, but much fatter. We had them on sub buns, which gives you an idea of the size.

Ok, today my sister was talking about these, they're Knockwurst.
that's the white sausage we grew up eating.. anyone still eat these?
they were/are? A speciality of the sausage stand in Cleveland's westside market. Must get there some day soon and scout it out..

The only Knockwurst I had was pink, not white.
http://recipesbycindy.homestead.com/Knockwurstdinner.html

but then, if we've learned anything from roadfood, everyone does it differently.

I saw these white snappy's at the Wegmans today. I noticed they were made with veal and egg whites. I wanted to pick up a package, but I could only find a huge bulk bag. So, are these dogs closer to German sausgage or American hotdog?

Had a Zweigle's white hot for lunch today - definitely not entirely unlike a white bockwurst or a banger, yet with something about it that doesn't let you forget its in the hot dog "family." Delicious. I had ordered several pounds of red and white for my 4th of July party, and have a few frozen still.

Hello. My name is WarToad, and I put ketchup on my hotdog. I like it too and I don't want to quit.

Maybe we can get you into a rehab center somewhere

Up till today I had thought WarToad was an adult...

Cheers, John

This thread is getting rather ketchup obsessed.

Certainly, the emphasis should be on the white hot itself, known throughout civilized society as the hot dog pinnacle of perfection. I know many will doubt it and will debate it endlessly, but it is true.

The early days of hot dogs has a sad history of mystery meat, dangerous chemicals as well as a habit of undercutting each other on price, further denigrating the dog. This did not happen in Rochester as it had a large and wealthy German immigrant population that realized the popular red dog was bad sausage, no matter what they called it.

In this way, white hots were born with quality meats; veal, pork and beef without chemicals or dyes. Natural products to this day. They are not really like brats or brots but are a unique product. Perfect hot dogs, the absolute ultimate.

As far as ketchup? Well I don't use it but each to their own. For a white hot I will go with another Western NY speciality every time.Corn relish.

So, how do I cook this pinnacle of perfection: Boil, Grill, Pan Fry, Deep Fry, Nuke?

Grilled or broiled are best, Rob.

Why are we getting Tampax ads in this thread? Not that I have anything against the product. It just seems somewhat weird in this context. I did notice the other hot dog threads also had the ad.

No, I am not going there even to prove a point.

could be worse....could be a ketchup ad.

Or Viagra

Rochester whites are NOT brats - as uncledaveyo said, there is something about them that are different...and grilling them is almost mandatory..


they are very good with Sweet Baby Rays on them as well as sauce from the local Coney Island here in Orange County NY.....

Thank you, CI Lou for getting us back on track.

So, if I get some Rochester Whites, Should I go with Hoffman,Zweigle, Wegmans or some other brand?

I'm going to assume that regardless of the brand, I should go with a natural casing dog over a skinless one.