Feel free to support The Heady Pepper. You know these ingredients are not free!!!!
SERIOUSLY. JUST CLICK THE ICON BELOW TO MAKE A DONATION. IT'S SO EASY. JUST ONE CLICK OF A BUTTON:)
Tuesday, November 6, 2007
It's more about the thin pickles!
My 4 year old daughter chose hot dogs yesterday in the supermarket. While it's not always my first choice, family is a democracy (well within reason) and it's nice that she gets to practice the art of choice once in a while and feel accomplished at it. So we got these chicken dogs.
As a four year old I had more of a penchant for burgers than franks, but to each her own. Actually I had a penchant for anything with ketchup. Ooh that reminds me of a ketchup I made once with fresh tomatoes and rhubarb. That's another story.
The pickled cucumbers were triggered by pickled onions I made the other day for shrimp ceviche, in which I poured boiling water over papery thin sliced onions. I let them soak in salty, hot water and then allowed them to soak in vinegar and lime juice for 30 minutes or so. Fast pickling. The process led me to think about the pickled cucumbers that Danes like on their hot dogs. It's always experimentation with me. I grabbed a cucumber, sliced it ever-so-thinly and repeated the process. The vinegar, lime and salt just loved those emaciated pickles. Delicious!
The scoop on the plate is carrot and parsnip salad with avocado and tomato in a vinaigrette. Then some oven roasted potatoes shaken in a bowl with salt and paprika.
A bit different from the frozen Hebrew National franks I grew up with or the Ball Park franks that grew "blump" when ya cooked em. Nowadays I don't keep kosher and I avoid hot dogs that that get boners when warmed up. I like my poelser with ketchup, dijon mustard and those yummy pickles. I also enjoy chili dogs.
And the bun was nothing to write home about. Store bought, generic hotdog bun.
Tomorrow I'm making Porbeagle stew. It's not quite endangered yet. Yes it's a shark.
- ▼ November (7)