john fox question and comments

Mr. Fox:

1. IYO, 3 best pork/beef brand?

I think Gr and WY by far #1, followed by martin rosols and muckies

i don't see the what people tast in hummels, never have liked them

You love Thummans. Could you compare them with G&W, please?

2. I can appreciate regional tastes in alot of different cuisines,
pizza and bbq come to mind immediately. However, for the life of
me I cannot stomach all beef franks. Is it me?? And I find chicago
style hotdogs disgusting.(I enjoy a chicago pizza, though.)

3 Hot dog buns. What type do you prefer? for me, a crispy browned
buttered New England style is far, far superior.

4. Last thing, I promise. I usually make polish kapusta and use
in place of canned kraut. UNBELIEVABLE!!!!

Thanks you your time. You definately know a ton about dogs.

Cyclops,

Thumann's is my favorite beef and pork dog. It is tender, juicy, smoky, and flavorful. The 2 that come closest in terms of flavor are Karl Ehmer's and a dog from Continental Provisions in East Brunswick. I rarely buy these dogs because I have to travel a ways to get them, and since they are similar to Thumann's, I might as well get Thumann's.

G&W is a good dog also. Compared to Thumann's, it is slightly less tasty and packed tighter. One of my favorite beef and pork dogs is the one served at Galloping Hill Inn in Union. This dog is made by Grote & Weigel, but with a collagen casing and a different recipe than the standard G&W dog. You can only get this dog at GHI or G&W's N.J. distributor (3 star beef) in Newark, N.J.

Mucke's is a very good hot dog. I picked up a few different dogs in the deli section 2 years ago when I was in Storrs. Mucke's was very similar in flavor and quality to Deutscmacher and Kayem, both from New England somewhere, but I think I preferred Mucke's by the slimmest of margins.

I like Hummel's also. To me, it has a unique taste. I do not have access to these dogs, but I have been enjoying them lately since long dog gave me a couple of pounds of them at the last hot dog tour. They are spicy and have a unique tanginess. Very good grilled or deep fried. The more I eat them, the more I appreciate their flavor.

Sahlen's from Buffalo, New York are also a favorite. Great on the gas grill, they have a nice peppery taste.

I forgot to add Liehs & Steigerwald. From Syracuse, I've had them twice. I ordered from the company, and I was given a bunch by sonjaab, which I'm still enjoying. Big, juicy, and full of spice, these dogs are excellent.

These dogs are my favorite beef and pork dogs. Most of them I get to have occasionally since they're not available near me. The ones that are, and that I enjoy most, are Thumann's, Galloping Hill Inn (G&W special recipe), and Schickhaus, which is the standard G&W recipe, but made bigger (1/4 lb size) and private label for the N.J. market. As you know, Grote & Weigel is a Connecticut company.

Beef franks are different in flavor than the pork and beef. Most people prefer one to another. I like both. Some people only eat one type. Depends on your taste. I grew up eating all beef hot dogs. As for Chicago dogs, I think that there is too much stuff that detracts from the dog itself, which should be the focus of the eating experience. If I was in Chicago, I would prefer a bare bones place like Gene & Judes. No sports peppers, no tomatoes, no onions.

I like a basic food service hot dog bun, which is better and sturdier than your typical hot dog bun. For a grilled dog, I put the bun on the grill or griddle. If I cook a beef dog in water (simmerred, not boiled), I put the buns in the microwave for 20 seconds. Occasionally, I get the New England buns from Wegmans. I like them toasted.

I've never had Polish kapusta. Don't know what it is. Continental Provisions and other local buthers sell a Polish sausage called kabanoszy (sp?) or something similar. Excellent. Sort of like a Polish slim Jim. Only much better.

John,

About the people behind Deutschmacher: after purchasing a short dated package of Deutschmacher Bratwurst in a dollar store in the Bronx, I decided to find out who is behind the brand. There was no name or address on the package. I often found them in New England. Well, the brand is owned by Tyson Foods via Russer and IBP, per Governor Pataki:

http://www.ny.gov/governor/press/02/feb8_4_02.htm

The package had a USDA plant number of 5222, which is the Russer plant in Buffalo.

I don't know what the history of the Deutschmacher brand is, but Tyson closed some plants in Maine and shifted production to New York State. Just like how the Sabrett production moved to New York State. These zombie brands are getting curious. Take Narragansett Beer. Some guy in Rhode Island bought the brand from Pabst Brewing over the summer. The stuff was not brewed in New England for a generation. I found this out after buying the last six pack, still brewed by Pabst, in a store in Massachusetts. Then, I found another six pack in Rhode Island with the new packaging, now contract brewed by High Falls Brewing (the old Genessee) in Rochester, NY. When I got them home and tried one of each batch, they tasted completely different. Even more curious, the Rochester stuff tastes just like Genessee Cream Ale that you can buy in that liquor store on US22 West in Union for $10.99 for a 30-pack.

quote:

Originally posted by John Fox

Cyclops,

Thumann's is my favorite beef and pork dog. It is tender, juicy, smoky, and flavorful. The 2 that come closest in terms of flavor are Karl Ehmer's and a dog from Continental Provisions in East Brunswick. I rarely buy these dogs because I have to travel a ways to get them, and since they are similar to Thumann's, I might as well get Thumann's.

I always feel like I am in school when I read your posts! Thanks again!!

I may have asked this before, but do you know anything about the hot dogs sold by the Forest Pork Stores (I know two...one in Ridgewood other out on LI). They are quite good, but I don't know much about where they are from.

Thanks in advance for any insights.

Tony,

I've never had these franks, but am pretty sure that they're made on premise by the Forest Pork Store.

David NYC,

Interesting info about Russer. I heard recently that they no longer produce hot dogs. I found out that for about 10 years, they were producing Schickhaus franks. Grote & Weigel originally produced them under a private label agreement for Shickhaus. In the early 90's they lost the business to Russer, who produced them under the same recipe (which was G&W's). A few years ago, G&W resumed production of Schickhaus. So, it's no surprise that Russer was making Deutschmacher.

I'm also a beer drinker, and it's hard to follow who's making beer for who. The Pabst brand is currently made by Miller Brewing Co. of Milwaukee. One of my favorite beers, years ago, was Wild Goose, from a small micro in Cambridge, Md. They went out of business, but the brand name was bought by Frederick brewing, also from Maryland. The recipe may have been similar, but the yeast used was different, and the method of fermentation was switched from open to closed, resulting in an entirely different, and in my opinion, inferior product.

Thanks for the info about Deutschmacher. I was curious as to where they were made.

Hey, John.

Not to stray off topic, but I was at a party at a bar downtown on Saturday and had some Rhinegold drafts. I grew up on them, but then they disappeared, like so many local beers. These were excellent. Ice cold and bone dry. Just the way I like a martini.

How about we get a BIG bus, and do a beer tasting tour? (Not entirely sure I can get away from Mrs. Scallion for that one.)

quote:

Originally posted by Scallion1

Hey, John.

Not to stray off topic, but I was at a party at a bar downtown on Saturday and had some Rhinegold drafts. I grew up on them, but then they disappeared, like so many local beers. These were excellent. Ice cold and bone dry. Just the way I like a martini.

How about we get a BIG bus, and do a beer tasting tour? (Not entirely sure I can get away from Mrs. Scallion for that one.)

did it have a 'ten minute head'??

quote:

Originally posted by Scallion1

Hey, John.

Not to stray off topic, but I was at a party at a bar downtown on Saturday and had some Rhinegold drafts. I grew up on them, but then they disappeared, like so many local beers. These were excellent. Ice cold and bone dry. Just the way I like a martini.

How about we get a BIG bus, and do a beer tasting tour? (Not entirely sure I can get away from Mrs. Scallion for that one.)

Now this sounds fun!

From what I've heard about Rhinegold, it is still made to the original recipe. When the brand was reintroduced a few years ago, the people who bought the name hired Joseph Owades, who was the brewmaster for Rheingold when they were still in East Orange, as a consultant. The Rhinegold available today is practically the same as the original.

quote:

Originally posted by John Fox

From what I've heard about Rhinegold, it is still made to the original recipe. When the brand was reintroduced a few years ago, the people who bought the name hired Joseph Owades, who was the brewmaster for Rheingold when they were still in East Orange, as a consultant. The Rhinegold available today is practically the same as the original.

The only difference is that in the old days it was at the lower end of the price scale, and is now a rather high priced brew! At least in stores near me.

Mr. Fox:

I married into a connecticut polish family and have had "the polish slim jim" many times. I can't spell it but it is pronouced
"cabonosa"

As far as kapusta goes, it is simply a homemade kraut, a side dish popular with all polish food. On a hot dog it is simply outstanding.

quick recipe

-render some salt pork
-fry 1 sliced onion until beginning to color
-add 8 cups of fresh green cabbage to pan
-add 1 ts sugar and 1 tb salt
-cover pan and reduce heat to low.
-occasionaly uncover and stir cabbage, the cabbage will wilt and reduce in volume considerably (30 minutes)
-open and thoroughly wash one can or bag of store bought sourkraut.
(it must be washed) Sqeeze kraut to get rid of excess moisture
- add to pan and cook for another 30 on low,low, low.
- when finished the kapusta will be a light brown, packed with
flavor, and great with any pork dish. But again it is absolutely
incredible on a beef/pork hot dog.


PS: BEST SWEET RELISH: Mt. Olive. Actually the best pickled products in the whole of the usa, IMO.

Thanks again Mr. Fox.

My beer is Rheingold the dry beer
Think of Rheingold whenever you buy beer
It's not bitter, not sweet
It's the extra dry treat
Won't you try extra dry Rheingold beer?

When do I get to vote for Miss Rheingold?

quote:

Originally posted by Michael Hoffman

My beer is Rheingold the dry beer
Think of Rheingold whenever you buy beer
It's not bitter, not sweet
It's the extra dry treat
Won't you try extra dry Rheingold beer?

When do I get to vote for Miss Rheingold?

I live in Wisconsin and I voted for Feingold. http://feingold.senate.gov/

His sister Dena is my rabbi.
www.bethhillel.net/

quote:

chicagostyledog Posted - 10/24/2005 : 13:21:38
--------------------------------------------------------------------------------



I live in Wisconsin and I voted for Feingold. http://feingold.senate.gov/

His sister Dena is my rabbi.
www.bethhillel.net/

Your walking on thin ice here chicagostyledog...............
Does Rabbi Dena Feingold know your selling a non kosher hot dog?................ maybe John Fox can persuade you to sell Hebrew National Brand................ this could be your ticket to heaven dear friend.....

I've known Dena for years and she knows I sell Vienna Beef hot dogs. Interestingly, most people believe that Vienna Beef makes kosher hot dogs. Kosher hot dogs have a flavor profile that duplicates Vienna Beef. She's aware that I drink milk with meat and put swiss on my corned beef when I grill a reuben. Aren't we in heaven now? I always thought so.

CSD

Interesting to hear that Rheingold has returned and is like the original. I was introduced to Rheingold as my Dad always got a case of "splits" (7 oz bottles) from the local distributor who was a friend. I remember thinking how dry it was compared to other beers. Really helped quench your thirst on a hot day.

David, you may be interested to know that High Falls Brewing makes many contract brews, including most of the Sam Adams sold in the Northeast. I'm surprised to hear that you felt Narragansett tasted like Genny Cream Ale, as I can really taste the differences in their non-Genesee brands like Michael Shea's and JW Dundee's Amber Lager or Pale Ale.

I had Genny Cream Ale for the first time in quite a few years. I was surprised at how much I enjoyed it. I have a few left that I will be enjoying tonite.

CSD,

I've heard that actual kosher dogs are more salty than kosher style dogs because the beef is cured or prepared with salt. Is this true? I prefer kosher style to kosher, myself.

And one thing I don't understand about the kosher deli on my route. They claim to keep kosher, and refuse to put cheese on a reuben. Yet they're open on Saturday. I asked the owner why, and he said something about only Glatt Kosher places closing on the Sabbath. Seems to me like he is picking and choosing.

Beer and 'dogs, a fine thread here!
It's nice to see the Kayem 'dogs mentioned, as their natural casing Deli Dogs are the best I can buy here in Maine. I can even get them bright red.
The Old Neighborhood NC 'dogs are pretty good as well. And New England style buns are pretty much the only option.
Top

John, Glatt is the highest standard of slaughtering and koshering meat. This pertains strictly to red meat. Part of the koshering process includes salt curing. However, I've eaten lots of salty non kosher hot dogs. If a kosher deli is open on Saturday, it's because one of the owners or partners is not Jewish and any proceeds made from that day's sales are only entitled to that particular individual. A "kosher style" deli may be open on Saturday.

CSD

quote:

chicagostyledog Posted - 10/24/2005 : 15:37:40
--------------------------------------------------------------------------------
I've known Dena for years and she knows I sell Vienna Beef hot dogs. Interestingly, most people believe that Vienna Beef makes kosher hot dogs. Kosher hot dogs have a flavor profile that duplicates Vienna Beef. She's aware that I drink milk with meat and put swiss on my corned beef when I grill a reuben. Aren't we in heaven now? I always thought so.

"Aren't we in heaven now?"
You got that right chicagostyledog I'm with you on that.
Hebrew National's logo "We Answer to a Higher Authority"
you ought to paint this on your wagon
"Vienna Beef.... heaven can wait because I'm in paradise now"

John- I am going to see the relatives in Jersey in the near future. I will start in South Jersey and head north. What are some of the hot dog places I should stop at on my way? What would be your choices. Thanks

Check out the thread on N.J. Hot Dogs. Max's in Long Branch is closed for the season, as is Maui's. The Windmill is open year round, but there is one up north in Westfield, which you can hit when you're up this way. I would say, at a minimum, Syd's and Galloping Hill in Union, and The Hot Grill and Rutt's Hut in Clifton.

I just picked up a case of Rheingold in Rahway, NJ for 18 bucks. Great beer at a great price. Its one of the best in my opinion. Hard to get but worth it. Even better on tap at some bars in NYC. Cant beat a nice Smithwicks as well.

I'll go back to drinking Smithwick's when they stop running radio commercials telling me I should call it Smitticks.

Hello all ,

John certainly is a wealth of info !!
I would agree on those four if you are going to make the trip .
If you need to add another how about Father and Son Luncheonette.

The polish sausage is " Kielbasa " . I happen to love it with kraut . A meal in itself .

As far as the adult beverage interest . You all must try a german beer , called Dortmunder or " DAB " . Not easily avaailable , but have been noticing it in more beverage marts in NJ area.

Bottle King on Rt. 17 North recently stocked it during their Octoberfest sales.

Try it at room temperature , close your eyes and dream that you are at the Munich Octoberfest in Germany.

Benzee

Ahhhh a cold Rauchbock or Marzen and a plate of Sausages and Kraut at DeGroen's, too bad Theo DeGroen closed Baltimore Brewing. [|)][|)]

Now I will have to settle for a MacKeson's XXX Stout and some Natural Casing 5/1 Kowalski Stadium Kielbasa's.

http://www8.mailordercentral.com/kowalski/products.asp?dept=1003

A damn shame about Baltimore Brewing closing. In 1996 the Ale Street News ran a bus trip called "Beer and Baseball". We had tickets to a game at Camden Yards, (which turned into a doubleheader because the previous night's game was rained out), transportation to 3 brewpubs, and lunch and beer included at Baltimore Brewing, as well as a tour. The food and beer were great. Theo DeGroen, a native of Holland, was trained and worked in Germany. He is an expert at brewing German style beers. The beers at Baltimore Brewing have won numerous awards at brewing competitions.

Recently I read of their closing. I think that there was road construction going on, which limited access to the brewery. This led to a drop in business, which led to the closing.

John ,

I have organized an overnight bus trip to Camden Yards for the Birds vs the Yankees in 1994 .
Happened to be day after the Rangers won the Stanley Cup . We did not need a brew pub , the vendors came in quite handy at the time .
It is an interesting thought for a future trip .

Benzee

quote:

Originally posted by Benzee

John ,

I have organized an overnight bus trip to Camden Yards for the Birds vs the Yankees in 1994 .
Happened to be day after the Rangers won the Stanley Cup . We did not need a brew pub , the vendors came in quite handy at the time .
It is an interesting thought for a future trip .

Benzee

how about this:

A TRIP THRU WESTERN NY: BEER BASEBALL AND DOGS...with additional stops for custard, BBQ'd dinosaur, and maybe a fish fry....