IE, IE (Irish Envy, Irish Epicurious)

[BobbyMac]

I've been, you're not missing out, pretty below average...

Was wrong bruh... was dey outta Holla!-peno's

You so funny!

.

 

[dshans]

Next topic....

Hot Dogs!

Now this is something one can sink one's teeth into!

Oscar Mayer (with "whatever" is in it)?

All Beef?

Kosher?

Hebrew National?

Ball Park?

Boiled, fried or grilled?

Mustard only? (Yellow, Dijon, Sweet, Ground, Brown, etc.)

Ketchup/Catsup?

Diced onions, sauerkraut, Chili Sauce, Sweet Pickle Relish, Cheese Whiz, etc?

There's more, I'm sure. It's an open bun ...

 

[ACamp1900]

Must be a hot link with mustard and onions... Anything else isn't a hot dog, just a shitty meat sandwich...

 

[woolybug25]

Ketchup is red because you're a communist if you put it on a hot dog.

 

[zelezo vlk]

I love all kinds of hot dogs (chili, works, plain), but I've really been digging on mustard lately.

Ketchup is red because you're a communist if you put it on a hot dog.

Can't give reps, but you earned it.

 

[dshans]

Must be a hot link with mustard and onions... Anything else isn't a hot dog, just a shitty meat sandwich...

This I can get behind.

My only exception are franks purchase at a baseball game. I load up in a feeble attempt to justify the obscene price. I do my damnedest to complete the food pyramid.

 

[dshans]

Ketchup is red because you're a communist if you put it on a hot dog.

Red is for burgers, rare to medium rare.

There's something behind the term "yellow dog."

 

[BobbyMac]

Start with this:

Then add diced onions, 2 tomato wedges, 2 cucumber wedges and one Chipico kosher spear.

Cover them in fries that look like these.

With any luck they will have one of these in the dining area:

Nothing beats RC with a real hot dog.

.

 

[pkt77242]

Start with this:

Then add diced onions, 2 tomato wedges, 2 cucumber wedges and one Chipico kosher spear.

Cover them in fries that look like these.

With any luck they will have one of these in the dining area:

Nothing beats RC with a real hot dog.

.

You are a sick man. RC tastes like dirty toilet bowl water.

 

[ACamp1900]

I wouldn't use RC to waterboard my worst enemy... This, Explains so much... Also, isn't it funny how pizza isn't pizza unless you use region specific toppings, but let's throw the entire garden on a bun and call it a hot dog......... Smh

 

[Whiskeyjack]

Next topic....

Hot Dogs!

Finest tube steak I've ever had is a Schickhaus Griddle Frank:

Can find 'em in New Jersey grocery stores, but precious few other places. Whenever we go to visit family on the East Coast, we always bring back a case of them.

The skin crisps up and splits when fried or grilled. I'm a bit of purist, so I prefer them in a Chicago-style poppy seed bun with nothing but spicy deli mustard.

 

[BobbyMac]

You are a sick man. RC tastes like dirty toilet bowl water.

Ok.. nothing beats a McDonald's Coke with a hot dog because nothing beats a McDonald's Coke period..

Besides that, I'll take RC. It's the least sweet of the cola's. Plus, we grew up with it in the low end joints in Chicagoland.

.

 

[BobbyMac]

I wouldn't use RC to waterboard my worst enemy... This, Explains so much... Also, isn't it funny how pizza isn't pizza unless you use region specific toppings, but let's throw the entire garden on a bun and call it a hot dog......... Smh

There are fewer acceptable ingredients in the hot dog than what I listed for the pizza.

Don't get your combatants confused there, Holla Pena!

.

 

[pkt77242]

My preferred toppings for hot dogs are deli mustard and some raw diced onion.

Having lived in Southern AZ for a little bit now, I have slowly come around on the Sonoran Hot Dog.

Something else that I have come to enjoy since moving down here is Carne Seca.

 

[ACamp1900]

Surely PTA remembers Cucas having lived in Redlands before.....

 

[ACamp1900]

There are fewer acceptable ingredients in the hot dog than what I listed for the pizza.

Don't get your combatants confused there, Holla Pena!

.

You drink RC, ... Thus your man card, ND fan card and food opinion card are all revoked... Pleasure.

 

[ACamp1900]

Btw, if I dare go beyond mustard and onions on my hot dogs... The first topping i go for is jalapeños... They're so universally good that I feel bad that some on IE aren't man enough to enjoy them.

 

[Cackalacky]

I prefer the sausages to "wieners" but FTR I have seen first hand how hot dogs and sausage casings are made.....so....IF I do eat sodium nitrate-cicles...they are sausages. Preferably smoked. Condiments vary and are to enhance which sausage I am eating.

 

[BobbyMac]

pkt77242...

I used to hire a guy in PHX who made Mexi-Dogs from a cart and handed them out at the car dealerships.

Grilled, bacon wrapped franks, refried beans, whole beans,shredded cabbage, cilantro / lime mayo, roasted serranos and a creamy chipotle sauce. He used the same bun as you have in that picture. Basically an elongated bolillos I guess(?)

Not a hot dog but certainly not the worst thing in the world.

Customer's loved them. He even had groupies... or people that followed him around and ate for free.

.

 

[ACamp1900]

Again, the arrogance is amazing... Surely no one really believes they are the authority on what makes food, food... If its a frank on a hot dog bun, its a hot dog... If its pizza dough covered in sauce and cheese in the shape of a pizza, then it's pizza, and there are all shapes and sizes, only a total douche bag would assume differently... Oh wait.

 

[BobbyMac]

Again, the arrogance is amazing... Surely no one really believes they are the authority on what makes food, food... If its a frank on a hot dog bun, its a hot dog... If its pizza dough covered in sauce and cheese in the shape of a pizza, then it's pizza, and there are all shapes and sizes, only a total douche bag would assume differently... Oh wait.

It wasn't on a hot dog bun. So now what???

Why you so mad for? You're talking pizza and hot dogs with a Chicagolander. You think I'm not gonna tell you how it is. We own that shitt.

And you don't need to start calling folks... me in this case, names. I'm just bustin balls. If I've hurt your feelings I'm sorry. Just trying to get through a boring day at the beach in foodless California.

If you are going to Loy's get together in Hollywood on Sunday, I'll buy you a beer... Something that SoCal does better than any place on the planet... And I'll even bring you a bag of jalapenos. I think we have a few extras in the fridge.

.

 

[pkt77242]

Surely PTA remembers Cucas having lived in Redlands before.....

Who is this Parent-Teacher Association that you speak of?

I have been to Cucas a few times for breakfast and 4-5 times for lunch, it is pretty good but it didn't live up to the hype.

 

[ACamp1900]

I mentioned because they apparently serve carne seca now( according to a buddy that lives down the street on Olive...) I like their carne asada burritos, not the best, but far from the worst... Solid. Overall I feel the food in Redlands food is pretty poor in comparison to everything else the city has to offer, Cucas is one if the few places that pass the test.

,... Although there is a really good sushi joint in the train station off orange ( across the street from the dirty bird) now... Hit it up about a month ago, was really impressed.

 

[Cackalacky]

I am flummoxed by the whole pizza discussion. Pizza has two main components, the toppings (food component) and delivery mechanism ( historically flat bread).

Central and West Asia

Afghan bread

Georgian Tonis Puri

Pane carasau from Sardinia
Afghan bread or "Nan" (Afghanistan)
Bannock (Scotland)
Barbari bread (Persia)
Bazlama (Turkey): made from wheat flour, drinking water, and table salt
Bolani (Afghanistan): a vegetarian flat-bread dish
Farl (Ireland and Scotland)
Flammkuchen/Tarte flambée (Alsace): thin bread dough rolled out in a circle or a rectangle and covered with onions and bacon
Flatbrød (Norway): barley flour, salt and water
Flatkaka (Iceland): rye flatbread
Focaccia (Italy)
Ftira (Malta)
Gözleme (Turkey): folded over a savory filling and fried on a griddle
Hoggan (Cornwall): made from barley flour containing pieces of green pork[clarification needed] and potato
Lángos (Hungary)
Lavash (Armenia, Azerbaijan and Iran)
Matnakash (Armenia)
Obi Non (Afghanistan and Uzbekistan)
Opłatek (Poland)
Pane carasau (Sardinia)
Piadina (Italy): white flour, lard (or olive oil), salt and water
Pide (Turkey)
Pita (Greece)
Pită/Lipie (Romania)
Pizza (Italy)
Podpłomyk (Poland)
Rieska (Finland)
Sacramental bread (Europe)
Sangak (Persia)
Sheermal (Persia and Indian subcontinent)
Shotis Puri (Georgia)
Somun and Lepina (Bosnia and Herzegovina)
Taftoon Bread (Persia)
Tigella (Italy)
Tonis Puri (Georgia)
Torta (Spain)
Torta de Gazpacho (Spain)
Tunnbröd (Sweden): any combination of wheat, barley and rye
Yufka (Turkey): wheat flour, water and table salt
Middle East and Africa

Different types of pita, Mahane Yehuda marketplace, Jerusalem

Yemeni lahoh
Aish Merahrah (Egypt): made with 5 -10% ground fenugreek seeds and maize
Barbari (Iran)
Gurassa (Sudan)
Harsha (Morocco): fried buttery bread made of semolina
Injera (Horn of Africa): teff flour and water
Khebz (Levant)
Khubz (Arabian Peninsula)
Lahoh (Somalia, Djibouti, Yemen)
Malooga (Yemen): water, yeast, salt and flour
Chapati (Swahili coast, Uganda)
Markook (Levant)
Matzo (Israel): white plain flour and water
Ngome (Mali): millet, water and vegetable oil
Pita (Eastern Mediterranean and Middle East)
Sangak (Iran)
Taftan (Iran)
South and East Asia

A selection of Tajik non (naan)

Indian pesarattu
Bhakri (India): made with water and millet flour
Bhatura (India): made with white flour, yogurt, ghee (or oil), and yeast
Bindaeddeok (Korea): made from mung bean flour {this is a pancake, not a flatbread}
Bing (China)
Piaya (Philippines)
Bánh (Vietnam)
Chapati (India, Pakistan): made from atta flour (whole grain durum wheat), water and salt
Poli (India): made from whole wheat flour, water and salt. It is folded and layered round flat bread.
Fulka (India): made from whole wheat flour, water and salt. It is like a baked variety of Puri.
Green onion pancake (China): made with oil and minced scallions (green onions)
Paratha (India, Sri Lanka, Nepal)
Khanom buang (Thailand): rice flour
Laobing (China)
Luchi (East India and Bangladesh): fine maida flour with water and a spoonful of ghee
Naan (Central and South Asia): leavened with yeast, unlike Roti bread
Pol roti (Sri Lanka): made from scraped coconut and wheat or kurakkan flour, with green chillis and onion
Puri (India, Pakistan, Nepal): prepared from dough of atta and salt
Roast paan (Sri Lanka): bread mixture baked in a flat mold, producing, literally, a 'flat' bread
Roti (Central and South Asia)
Roti prata (Singapore)
Roti canai (Malaysia and Indonesia)
Sanchuisanda (China): baked in ashes[1]
Americas

Preparing tortillas
Arepa (Colombia, Venezuela): flat, unleavened patty made of cornmeal
Bammy (Jamaica): made from grated cassava root or cassava flour and salt
Beiju (Brazil): made from tapioca
Casabe (South America, Caribbean): made from bitter cassava root
Frybread (United States)
Native American Flatbread (North America): made from maize flour in a traditional style of early Native Americans; now topped with ground beef, vegetables, beans and cheese
Pan de Semita (Mexico)
Johnnycake (Caribbean)
Tortilla (Mexico, Central and South America)
Tortilla de Rescoldo (Chile): wheat flour based bread, traditionally baked in the coals of a campfire

Above is a list of various flat breads and prep methods across varying cultures.

Pizza is a very small subset of flat bread. Original pizza was cooked on a bread similar to focaccia. Also Pizza did not have tomato as a base until explorers brought tomatoes to Europe from the Americas. So a major component of what is considered traditional Italian pizza comes relatively recently "historically" from the Americas. Further preparation of pizza and ALL flatbreads is regionally based with ingrideients being those most readily available and cheap, because flat breads were typically the most readily available food for the poor. So it should not be shocking to see people/regions develop alterations to popular preparations that have endured history. I think people haranguing variations on a hitorically malleable and popular food product is kinda unfounded.

I mean what true blooded Italian would ever put cured meat on their pizza?

 

[woolybug25]

My preferred toppings for hot dogs are deli mustard and some raw diced onion.

Having lived in Southern AZ for a little bit now, I have slowly come around on the Sonoran Hot Dog.

Something else that I have come to enjoy since moving down here is Carne Seca.

Where did you find Acamp's favorite pizza?

 

[pkt77242]

Where did you find Acamp's favorite pizza?

El Güero Canelo - Fine Mexican Food

 

[ACamp1900]

El Güero Canelo - Fine Mexican Food

Cabbage in a burrito,... That's different... I'll put this out there too, I like pizza and Italian sandwiches, but beyond that, not a big Italian food guy, I'll take authentic Mexican. Nothing beats a good burrito, like SD quality Carne Asada, or a Chile Relleno plate with rice and beans... Yesir.

Beyond that, give me Filipino food, Chinese, Japanese, American ball park food and soul food before Italian, just me.

 

[BobbyMac]

I am flummoxed by the whole pizza discussion. Pizza has two main components, the toppings (food component) and delivery mechanism ( historically flat bread).

Above is a list of various flat breads and prep methods across varying cultures.

Pizza is a very small subset of flat bread. Original pizza was cooked on a bread similar to focaccia. Also Pizza did not have tomato as a base until explorers brought tomatoes to Europe from the Americas. So a major component of what is considered traditional Italian pizza comes relatively recently "historically" from the Americas. Further preparation of pizza and ALL flatbreads is regionally based with ingrideients being those most readily available and cheap, because flat breads were typically the most readily available food for the poor. So it should not be shocking to see people/regions develop alterations to popular preparations that have endured history. I think people haranguing variations on a hitorically malleable and popular food product is kinda unfounded.

I mean what true blooded Italian would ever put cured meat on their pizza?

Great post and I'm sure anyone that's not from Napoli, New York or Chicago would agree 100% with you. It's all about pride in Chicago. Obviously, New York made them first, we made them best. Chicagoans perfected it and just like Jimi made All Along the Watchtower his, Chicago has done the same with pizza.

.

 

[Cackalacky]

Great post and I'm sure anyone that's not from Napoli, New York or Chicago would agree 100% with you. It's all about pride in Chicago. Obviously, New York made them first, we made them best. Chicagoans perfected it and just like Jimi made All Along the Watchtower his, Chicago has done the same with pizza.

.

Maybe my point isn't clear. New york didn't make them first. It's constantly evolving. Chicago didn't "invent" deep dish until WWII. Pizza wasn't even popular in America until after WWII. So in the end we are just talking personal and regional preferences. For example....I am partial to the classical mahgerita and marinara. But if I want a hearty meal a deep dish is my go to. I can make either taste however I want with whatever I sant to put on them. That is the true beauty of pizza IMO.

 

[woolybug25]

Cabbage in a burrito,... That's different... I'll put this out there too, I like pizza and Italian sandwiches, but beyond that, not a big Italian food guy, I'll take authentic Mexican. Nothing beats a good burrito, like SD quality Carne Asada, or a Chile Relleno plate with rice and beans... Yesir.

Beyond that, give me Filipino food, Chinese, Japanese, American ball park food and soul food before Italian, just me.

Same here. Asian food is my favorite. I could literally eat it every day.

I love me some Filipino food too, but haven't ran across a place here in Michiana. Any of y'all know of a place?