Community Discussions

Most of us have certain traditions that we observe on Independence day.
Family picnics...fireworks....hotdogs and potato salad.....what could be more American than that.
I paricularly like the eating part of it all.....a wiener cooked over charcoal, slathered with mustard and chopped onions...ummmmmm-um!
Over the years I have discovered that when I say hot dog here in Detroit....it isnt the same hot dog that people in other parts of the country enjoy.
Down south they put coleslow on thier wieners....In Chicago, they do all kinds of other things with thier sausages. (Pickles and sliced tomatoes????) Deep fried hotdogs in Philly?
My point is....I would like too hear what other folks enjoy for thier 4th of July feasts. Different strokes....from different folks.
My wife and I like too start our holiday with a breakfast treat.
It's real easy too make.....just a banana and a cantalope.

buttlint wrote:

I must admit our foods aren't as deeply steeped in tradition as yours....nor are they as succulent and juicy...but we make moo...I mean..do...

And how exactly would you filet an anchovy?    The garlic sounds pretty good

Highwind wrote:

And which of the pyramind food groups would hot dogs fall under...all relish aside?  

Paula wrote:
Paula, Paula, Paula, surely you know the meat group very well.

A Bratwurst laying right some Kraut.......



A special recipe or way of preparation. Depending on size, you might need the XL Magnum wrapper, the sheer ones tend to break easily and therefore are not recommended for big ones. The tip allows juices to stay in and not leak out, it makes the total experience safer, especially during cooking. Paula you could even save the juice for later.

You got that right, Marshall.
The secret is in the way you prepare those things.
To much heat, too fast and you wind up with a mess on your hands.
When I find mine is heating up too fast......I just cool it off by sticking it in a glass of nice cold beer.
The beer cools it off and imparts a nice flavor too both my brat and the beer.

Marshall wrote:

No actually I don't.....I'm very selective on what I take home from the meat department.....  And, despite my Wisconsin roots, I'm not a big fan of saur kraut...too stringy and sour for my taste. 

Paula wrote:
Yeah, I hear that the sour taste will make a spitter out of many that try it........

Emmo, nice signature, very festive and timely.

You guys down south are really lucky.
I bet that the "corn is as high as an elephants eye by the 4th of July" down in the south.
All we get up north is this imported produce from South America......(Not sweet... dry.... 2 ears for a buck garbage.)
What's more American than fresh, roasted corn on the cob.

The one crop that is starting too come in up north are our cucumbers.
What's better than sour cream, onions, dill and your favorite variety?
Or....Olive oil and vinegar, basil and oregano?
We grow several different types in our garden.
Mrs. 'Lint is partial the Italian type.............She says that they are a lot firmer and hold up better than the others. (Being a Piason...I have too agree.)
(She doesnt choke on the seeds either.)

Linty

I think you forgot a group....the Irish....