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Thread: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

  1. #21
    Sqwertz Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    On Thu, 28 Jun 2012 14:58:17 -0500, Sqwertz wrote:

    > They are uncured. Which in itself separates them from any Vienna Beef
    > or Nathan dog. Plus they are skinless - which makes them no Chicago
    > style.
    >
    > Correction: They are NOT uncured. They contain "cultured celery
    > juice", which a deceptive loophole the USDA allows. They have all the
    > sodium nitrite of regular hot dogs and are just as carcinogenic
    > causing as the others.


    I just tried the Oscar Meyer Selects All Natural Smoked Uncured
    Premium Beef Franks (I think I got that right - sure are a lot of
    descriptors). And I'm sorry to say that they are pretty darned good.
    Very nice texture and extremely "juicy" (they are 28% pure fat, after
    all. And 420mg sodium per 1/8lb hot dog). Better than Hebrew
    National and Nathan's skinless, and would beat Vienna if these had
    natural casings.

    The ingredient list is kinda weird: Angus Beef, Water, Cultured Corn
    Sugar, Contains Less than 2% of Salt, Corn Syrup, Cultured Celery
    Juice, Vinegar, Sodium Phosphates, Cherry Powder, Lemon Juice Solids,
    Flavor, Extractives of Paprika.

    Celery juice is for hidden sodium nitrite, but cultured? And cultured
    corn sugar? Does this mean they're not for primitive, uncouth people?
    Cherry powder? Probably for color, I guess.

    So far so good, though. If you're not afraid of hot dogs, that is.
    Its funny to read the reviews of these on the web by people who
    somehow think they're healthier than "normal" hot dogs. Makes me want
    to slap them silly. Anyway - I will probably try one each of the rest
    of the line (there's at least 3 more) on the 4th and report any
    notable differences between them.

    -sw

  2. #22
    notbob Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing ACantaloupe)

    On 2012-06-28, tert in seattle <[email protected]> wrote:

    > http://www.viennabeef.com/culture/chicagostyle.asp


    Actually, not.

    While I know and love VB stuff and learned all about Chi-dogs from
    places that are VB vendors, seems like more and more CD/VB places are
    opting for the cheapo smaller skinless dogs and charging the same.
    This would not be possible if VB wasn't promoting these skinny-assed
    no-skin cheapo crappola dogs. Sad to say, but VB is no longer a
    viable source, IMO.

    nb


    --
    vi --the heart of evil!
    Support labeling GMOs
    <http://www.labelgmos.org/>

  3. #23
    Nunya Bidnits Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    Sqwertz <[email protected]> wrote:
    > On Thu, 28 Jun 2012 14:58:17 -0500, Sqwertz wrote:
    >
    >> They are uncured. Which in itself separates them from any Vienna
    >> Beef or Nathan dog. Plus they are skinless - which makes them no
    >> Chicago style.
    >>
    >> Correction: They are NOT uncured. They contain "cultured celery
    >> juice", which a deceptive loophole the USDA allows. They have all
    >> the sodium nitrite of regular hot dogs and are just as carcinogenic
    >> causing as the others.

    >
    > I just tried the Oscar Meyer Selects All Natural Smoked Uncured
    > Premium Beef Franks (I think I got that right - sure are a lot of
    > descriptors). And I'm sorry to say that they are pretty darned good.
    > Very nice texture and extremely "juicy" (they are 28% pure fat, after
    > all. And 420mg sodium per 1/8lb hot dog). Better than Hebrew
    > National and Nathan's skinless, and would beat Vienna if these had
    > natural casings.
    >
    > The ingredient list is kinda weird: Angus Beef, Water, Cultured Corn
    > Sugar, Contains Less than 2% of Salt, Corn Syrup, Cultured Celery
    > Juice, Vinegar, Sodium Phosphates, Cherry Powder, Lemon Juice Solids,
    > Flavor, Extractives of Paprika.
    >
    > Celery juice is for hidden sodium nitrite, but cultured? And cultured
    > corn sugar? Does this mean they're not for primitive, uncouth people?
    > Cherry powder? Probably for color, I guess.


    Cultured implies living organisms being multiplied in a hospitable growing
    medium. I have no idea how the term was bastardized for that ingredient
    label. That is, unless it means some sort of alien live corn sugar and live
    celery juice.

    MartyB



  4. #24
    Nunya Bidnits Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    Sqwertz <[email protected]> wrote:
    > On Thu, 28 Jun 2012 22:38:08 +0000 (UTC), tert in seattle wrote:
    >
    >> notbob wrote:
    >>> On 2012-06-28, notbob <[email protected]> wrote:
    >>>
    >>>> hot dog salad. With a good beef tubesteak, both great, but as a
    >>>> non-native of either city, the Chi-dog gets my vote.
    >>>
    >>> Found a great website for the Chi-dog:
    >>>
    >>> http://www.hotdogchicagostyle.com/

    >>
    >> this is what you're looking for
    >>
    >> http://www.viennabeef.com/culture/chicagostyle.asp

    >
    > Since when does relish come in individual dice like that? There's
    > probably not even any real food in that phot. It's all fake props.
    >
    > -sw


    The whole thing looks totally unnatural. It may not even be fake food. Looks
    like it could be a CG image, possibly generated from photos.

    That's way too much crap for the dog to even matter much to the taste
    profile IMO. A good dog, mustard, dill pickle, maybe a bit of onion and/or
    kraut. That's all I want. No poppyseed bun either, just a nice soft steamed
    white bread bun, same principle as barbecued ribs with white bread. Chili is
    always fine with me on a dog. If chili, then cheese as well. No sweet ****,
    please. Ruins the dog for me.

    MartyB



  5. #25
    Sqwertz Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    On 29 Jun 2012 00:20:08 GMT, notbob wrote:

    > On 2012-06-28, tert in seattle <[email protected]> wrote:
    >
    >> http://www.viennabeef.com/culture/chicagostyle.asp

    >
    > Actually, not.
    >
    > While I know and love VB stuff and learned all about Chi-dogs from
    > places that are VB vendors, seems like more and more CD/VB places are
    > opting for the cheapo smaller skinless dogs and charging the same.
    > This would not be possible if VB wasn't promoting these skinny-assed
    > no-skin cheapo crappola dogs. Sad to say, but VB is no longer a
    > viable source, IMO.


    So you love their original skin-on dogs, but you won't eat them any
    more because they're also now catering to the economy crowd to stay
    competitive?

    That's stupid. Their original products have remained the same
    quality. It's when manufacturers start dumbing down their ORIGINAL
    products that you can be justified getting offended. Which is what
    most other hot dog companies have done.

    -sw

  6. #26
    Sqwertz Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    On Thu, 28 Jun 2012 19:06:19 -0500, Sqwertz wrote:

    > The ingredient list is kinda weird: Angus Beef, Water, Cultured Corn
    > Sugar, Contains Less than 2% of Salt, Corn Syrup, Cultured Celery
    > Juice, Vinegar, Sodium Phosphates, Cherry Powder, Lemon Juice Solids,
    > Flavor, Extractives of Paprika.


    It turns out that "Cultured Corn Sugar" is the new name for "High
    Fructose Corn Sugar". Wether the FDA is on board with this name
    change and whether it can classified as "All Natural" is still up in
    the air.

    <http://www.foodpolitics.com/2011/09/corn-refiners-association-to-fda-we-will-call-hfcs-corn-sugar-whether-you-like-it-or-not/>

    Somebody needs to shoot all those greedy bastards in the USDA and FDA.
    It's bad enough that our taxes pay their salaries to support the
    companies who don't pay their fair taxes.

    -sw

  7. #27
    Sqwertz Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    On Thu, 28 Jun 2012 19:31:40 -0500, Nunya Bidnits wrote:

    > Cultured implies living organisms being multiplied in a hospitable growing
    > medium. I have no idea how the term was bastardized for that ingredient
    > label. That is, unless it means some sort of alien live corn sugar and live
    > celery juice.


    The "cultured corn syrup" I already explained in another post (it's
    the new name for HFCS). "Cultured celery juice" is apparently heated
    celery juice that is allowed to ferment, in which the vacteria
    transforms more nitrates in the celery into nitrites and makes a
    stronger nitrite-containing potion. I really wonder what percentage
    of the final product is nitrates and nitrites - it sounds like it's
    20% or more.

    Both of the terms are used to deceive the consumers as to their true
    nature. And the government seems to be encouraging through
    non-enforcement of established laws.

    -sw

  8. #28
    Doug Freyburger Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    Sqwertz wrote:
    > tert in seattle wrote:
    >
    >> this is what you're looking for
    >> http://www.viennabeef.com/culture/chicagostyle.asp

    >
    > Since when does relish come in individual dice like that?


    Never. The color of the actual stuff is worse as well. I call it
    kyptonite. Horrible stuff. No idea why the natives like it.

  9. #29
    zxcvbob Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    Sqwertz wrote:
    > Oscar Mayer has come out with a new line of "Select" beef hot
    > dogs with both New York Style and Chicago styles in the lineup. WTF
    > makes a plain hot dog a NY or Chi style? Nothing. But I bought one
    > package of each just to prove it to myself.
    >
    > http://www.kraftbrands.com/oscarmaye...ork-style.html
    >
    >


    I buy the Oscar Mayer beef franks. Not the fancy "angus" franks, or the
    "uncured" ones. (uncured just means they are cured with nitrites
    concentrated from celery juice rather than sodium nitrite) If I'm in a
    hurry in the mornings, I'll nuke one for 20 seconds and wrap it in a
    slice of bread for a super-quick breakfast that sticks with me for a
    while. But lately I've noticed they are much greasier and they shrink
    more than they used to. And 20 seconds is almost too much now.

    I guess I should expect that from anything owned by Kraft.

    Maybe I should make my own wieners. The problem with that is I don't
    eat enough of them to do the experimentation to get the spices just right.

    -Bob

  10. #30
    Sqwertz Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    On Fri, 29 Jun 2012 18:26:08 +0000 (UTC), Doug Freyburger wrote:

    > Sqwertz wrote:
    >> tert in seattle wrote:
    >>
    >>> this is what you're looking for
    >>> http://www.viennabeef.com/culture/chicagostyle.asp

    >>
    >> Since when does relish come in individual dice like that?

    >
    > Never. The color of the actual stuff is worse as well. I call it
    > kyptonite. Horrible stuff. No idea why the natives like it.


    It's redundant with the pickle anyway. And relish should not be
    sweet. A good, salt brine cured and fermented pickle spear is all
    that's needed.

    Notice their pickle spear must be poking through the bottom of the bun
    and imbedded into the table at the angle that is indicated. The whole
    dog is fake. I prefer my beef dogs with LTPOM. Just like a long thin
    hamburger.

    -sw

  11. #31
    tert in seattle Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing ACantaloupe)

    Sqwertz wrote:
    > On Fri, 29 Jun 2012 18:26:08 +0000 (UTC), Doug Freyburger wrote:
    >
    >> Sqwertz wrote:
    >>> tert in seattle wrote:
    >>>
    >>>> this is what you're looking for
    >>>> http://www.viennabeef.com/culture/chicagostyle.asp
    >>>
    >>> Since when does relish come in individual dice like that?

    >>
    >> Never. The color of the actual stuff is worse as well. I call it
    >> kyptonite. Horrible stuff. No idea why the natives like it.

    >
    > It's redundant with the pickle anyway. And relish should not be
    > sweet. A good, salt brine cured and fermented pickle spear is all
    > that's needed.
    >
    > Notice their pickle spear must be poking through the bottom of the bun
    > and imbedded into the table at the angle that is indicated. The whole
    > dog is fake. I prefer my beef dogs with LTPOM. Just like a long thin
    > hamburger.
    >
    > -sw


    I don't like hot dogs

    my standard order at Demon Dogs (RIP) was a polish with hot peppers &
    mustard only


  12. #32
    Sqwertz Guest

    Default Re: Oscar Meyer's New York and Chicago dogs (was Re: Choosing A Cantaloupe)

    On Fri, 29 Jun 2012 13:49:20 -0500, zxcvbob wrote:

    > I buy the Oscar Mayer beef franks. Not the fancy "angus" franks, or the
    > "uncured" ones. (uncured just means they are cured with nitrites
    > concentrated from celery juice rather than sodium nitrite) If I'm in a
    > hurry in the mornings, I'll nuke one for 20 seconds and wrap it in a
    > slice of bread for a super-quick breakfast that sticks with me for a
    > while. But lately I've noticed they are much greasier and they shrink
    > more than they used to. And 20 seconds is almost too much now.


    I nuked two this morning on a folded paper towel. I left them in
    there a little too long while I farting around doing other stuff and
    the whole paper towel and turntable was soaked.

    Like I said, they're 28% fat. That's more fat then the cheapest raw
    ground beef - BEFORE cooking (so the fat renders out).

    The Angus and Premium ones are worth a try, still. Turns out I have
    Chicago, but not the NY ones unless they're buried in the freezer
    someplace. I got 3 different packages as free samples, but I forgot
    which ones.

    > Maybe I should make my own wieners. The problem with that is I don't
    > eat enough of them to do the experimentation to get the spices just right.


    They're not worth the trouble to make, IMO. If you really want to
    make an emulsified sausage start with knockwurst using standard
    sausage casings.

    -sw

  13. #33
    Cheryl Guest

    Default Re: sqwishy wants a hot dog

    On 6/28/2012 1:48 AM, Paul M. Cook wrote:
    > "Sqwertz"<[email protected]> wrote in message
    > news:d67lm37uby6z$.[email protected]..
    >> On Wed, 27 Jun 2012 22:29:09 -0700, sf wrote:
    >>
    >>> On Wed, 27 Jun 2012 21:53:14 -0700, "Paul M. Cook"<[email protected]>
    >>> wrote:
    >>>
    >>>>
    >>>> "Cheryl"<[email protected]> wrote in message
    >>>> news:4febc0a9$0$28682$[email protected] .com...
    >>>>> On 6/27/2012 9:35 PM, George M. Middius wrote:
    >>>>>> sqwishy tries waxing philosophical...
    >>>>>>
    >>>>>>> The IQ (average IQ) if[sic] RFC really *has* dropped recently.
    >>>>>>
    >>>>>> Oh, poor baby. The discussions of peanut butter and pickles aren't up
    >>>>>> to your standard. Enthrall us with *your* acumen, why don't you. Lead
    >>>>>> the way to the intellectual heights you crave. Tell us of the
    >>>>>> brilliant oneness you achieve with the universe from your hand-ground
    >>>>>> mustard. Or whatever floats your boat.
    >>>>>>
    >>>>>>
    >>>>> WTF is your problem.
    >>>>
    >>>> Squishy.
    >>>>
    >>> Succinct and well put.

    >>
    >> Did one of more of you dogs just jizz on my leg?
    >>

    >
    > By leg do you mean mattress? No, wasn't us.
    >


    That wasn't even clever. You're better than that, or so I thought.

  14. #34
    Cheryl Guest

    Default Re: sqwishy wants a hot dog

    On 6/28/2012 8:47 AM, George M. Middius wrote:
    > Cheryl wrote:
    >
    >>> sqwishy tries waxing philosophical...
    >>>
    >>>> The IQ (average IQ) if[sic] RFC really *has* dropped recently.
    >>>
    >>> Oh, poor baby. The discussions of peanut butter and pickles aren't up
    >>> to your standard. Enthrall us with *your* acumen, why don't you. Lead
    >>> the way to the intellectual heights you crave. Tell us of the
    >>> brilliant oneness you achieve with the universe from your hand-ground
    >>> mustard. Or whatever floats your boat.
    >>>
    >>>

    >> WTF is your problem.

    >
    >
    > No big mystery. I've voice my displeasure with the sqwishster on many
    > occasions. If you missed them, you just weren't paying attention.
    >
    >
    >

    Not everyone has a problem with him. I've read your displeasure and I'm
    this close to just ignoring you. I haven't seen many food related posts
    so it wouldn't be a loss.


  15. #35
    Sqwertz Guest

    Default Re: sqwishy wants a hot dog

    On Fri, 29 Jun 2012 21:16:08 -0400, Cheryl wrote:

    > On 6/28/2012 8:47 AM, George M. Middius wrote:
    >
    >> No big mystery. I've voice my displeasure with the sqwishster on many
    >> occasions. If you missed them, you just weren't paying attention.


    Many occasions? That's an understatement. You're obsessed with me.

    > Not everyone has a problem with him. I've read your displeasure and I'm
    > this close to just ignoring you. I haven't seen many food related posts
    > so it wouldn't be a loss.


    George isn't worth wasting time on, but thank you :-) It's best not
    to even mention my name around him or he starts drooling.

    -sw

  16. #36
    George M. Middius Guest

    Default Re: sqwishy wants a hot dog

    Cheryl wrote:

    > >>> Oh, poor baby. The discussions of peanut butter and pickles aren't up
    > >>> to your standard. Enthrall us with *your* acumen, why don't you. Lead
    > >>> the way to the intellectual heights you crave. Tell us of the
    > >>> brilliant oneness you achieve with the universe from your hand-ground
    > >>> mustard. Or whatever floats your boat.


    > >> WTF is your problem.


    > > No big mystery. I've voice my displeasure with the sqwishster on many
    > > occasions. If you missed them, you just weren't paying attention.


    > Not everyone has a problem with him. I've read your displeasure


    From your dumb question above, it appeared that you had not. Thank you
    for clarifying that issue. Now I have to wonder why you asked "WTF" if
    you already knew the answer.

    > and I'm this close to just ignoring you.


    Feel free. I don't care one way or the other.

    I keep reading sqwishy's posts because I get a kick out of his
    gigantic ego and smarmy know-it-all attitude.

    > I haven't seen many food related posts so it wouldn't be a loss.


    Here are some helpful hints for your next cooking adventure:

    * Bacon is very fatty, so use it sparingly.
    * Dried fruit is tasty and amenable to many types of cooking.
    * If you use cola in cooking, you might be white trash.

    I have more, but I'll you vent your outrage at those before
    continuing.



  17. #37
    Paul M. Cook Guest

    Default Re: sqwishy wants a hot dog


    "Cheryl" <[email protected]> wrote in message
    news:4fee5310$0$28604$[email protected] .com...
    > On 6/28/2012 1:48 AM, Paul M. Cook wrote:
    >> "Sqwertz"<[email protected]> wrote in message
    >> news:d67lm37uby6z$.[email protected]..
    >>> On Wed, 27 Jun 2012 22:29:09 -0700, sf wrote:
    >>>
    >>>> On Wed, 27 Jun 2012 21:53:14 -0700, "Paul M. Cook"<[email protected]>
    >>>> wrote:
    >>>>
    >>>>>
    >>>>> "Cheryl"<[email protected]> wrote in message
    >>>>> news:4febc0a9$0$28682$[email protected] .com...
    >>>>>> On 6/27/2012 9:35 PM, George M. Middius wrote:
    >>>>>>> sqwishy tries waxing philosophical...
    >>>>>>>
    >>>>>>>> The IQ (average IQ) if[sic] RFC really *has* dropped recently.
    >>>>>>>
    >>>>>>> Oh, poor baby. The discussions of peanut butter and pickles aren't
    >>>>>>> up
    >>>>>>> to your standard. Enthrall us with *your* acumen, why don't you.
    >>>>>>> Lead
    >>>>>>> the way to the intellectual heights you crave. Tell us of the
    >>>>>>> brilliant oneness you achieve with the universe from your
    >>>>>>> hand-ground
    >>>>>>> mustard. Or whatever floats your boat.
    >>>>>>>
    >>>>>>>
    >>>>>> WTF is your problem.
    >>>>>
    >>>>> Squishy.
    >>>>>
    >>>> Succinct and well put.
    >>>
    >>> Did one of more of you dogs just jizz on my leg?
    >>>

    >>
    >> By leg do you mean mattress? No, wasn't us.
    >>

    >
    > That wasn't even clever. You're better than that, or so I thought.


    My how fickle. We all have off days.

    Paul



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