![]() And that’s coming from a Sicilian who literally chops raw garlic to put into salads when he’s feeling ill. I appreciated the thickness of these bad boys but found the garlic powder to be a tad too much. Hebrew National Beef Franks Herbew National ![]() (And who ever just eats one hot dog? Not this guy.) 5. They were also the smallest of the lot, so don’t expect to be full after just one. I found them to be nothing memorable, but that just reinforces why they’re such a safe bet with children. They’re familiar, they’re outrageously salty, and they’re also just plain fine. Listen, Oscar Mayer hot dogs were likely my hot dog of choice when I was six-years-old, but as an adult, my palate was underwhelmed. Oscar Mayer Uncured Original Wieners Oscar Mayer I’m sure it’s something a little ketchup and mustard can mask, but these were simply not my favorite on their own. Was it oregano? Celery powder? Arsenic? It was the most bizarre taste-testing experience of the bunch since the mystery spice overpowered the entire frank and made it taste less like a hot dog and more like a kielbasa. I appreciated the crunch level, but there was an ingredient in these that I really couldn’t figure out. Applegate Organics The Great Organic Uncured Beef Hot Dogs Applegate If I had a grill, which is Dougherty’s preferred cooking method, I would have done it that way, but alas, #NYCproblems.Ĭheck out which came out as top dogs and which were the absolute wurst. ![]() For consistency’s sake (and just by happenstance), all of these varieties were of beef variety and prepared on the stovetop to attain that drool-worthy char. Keeping these characteristics in mind, I rounded up and sampled seven of the most popular options that you can find in any major grocery store. “I also look for a natural casing, which is going to provide that great pop and crunch when you bite into it,” he adds. “When shopping for store-bought hot dogs, the first thing I check is if it’s beef, pork or a blend of both,” he says, further claiming that the hybrids taste best because of the resulting fat content and texture. While he and his team are experts in ceviche, crudo and tartare, Dougherty is a self-proclaimed hot dog connoisseur and the perfect person to guide me on this culinary endeavor. For a little assistance, I relied on the help of a new friend: Steven Dougherty, general manager of Brooklyn-based Madre (which, ironically, specializes in some of the best seafood you can find in the NYC area). ![]()
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