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[Nabubrush]

I'm not a fan of hot dogs either (unless, as we've discussed before, they have hot dog sauce) but the thing from Wigu sounds temping. A hot dog in a taco shell with mac & cheese on top.

oh jesus

[Choop]

the thing from Wigu sounds temping. A hot dog in a taco shell with mac & cheese on top.

yup

hot dog sauce

the fuck is that

[CortJstr]

hot dog sauce

the fuck is that

I should've known better than to bring up hot dog sauce again. Think beanless chili. Popular in western PA and Coney Island.

[Nabubrush]

Think beanless chili.

Oh no you di'int. Now we're going to get "all true chili is beanless" and all that.

[CortJstr]

Oh no you di'int. Now we're going to get "all true chili is beanless" and all that.

While we're at it let just bring up pubes, removal of

[AugustWest]

Take you some Hebrew Nationals (specific brand not required) e

Love me some Hebrew Nationals.  If I'm gonna splurge and eat hot dogs, it's damn sure gonna be the good ones.

[Choop]

[jay-ell]

I'm liking the Paleo-Discussion, seriously. But I have to interrupt to report that the oldest boy made spaghetti hot dogs last night for dinner.

Take you some Hebrew Nationals (specific brand not required) and some whole wheat spaghettini, cut the dogs in 1.5" chunks and start driving spaghetti noodle through the chunks until they look like a sea urchin or caltrops or some such. Boil and sauce as usual and you wind up with the spaghetti cooked through the dog chunks and kinda all hanging together.

Anybody ever heard of this scene? It was good 'kid food' but it seemed like a lot of effort for the payoff.

I keep meaning to try this for Chaos Girl sometime, noodles and hot dogs are pretty much her two favorite things ever. (Well, that and blueberries.) Never gotten round to it yet, tho.

I'm not a fan of hot dogs either (unless, as we've discussed before, they have hot dog sauce) but the thing from Wigu sounds temping. A hot dog in a taco shell with mac & cheese on top.

New mission in life: gruffle that mess.

[side_show]

THIS. This is how I will be referring to this meal going forward unto eternity.

If you do, please, in your mind, spell sacred correctly okay?  Damn, I am so used to using Firefox that I don't even check spelling anymore.

[miles]

I should've known better than to bring up hot dog sauce again. Think beanless chili. Popular in western PA and Coney Island.

Is it like what they put on hot dogs and spaghetti in Cincinnati? Not only beanless but pretty soupy too?

[Arachno-capitalist]

Skyline Cincinnati Chili is pretty awesome. I take mine no less than a 5-Way: chili, spaghetti, cheese, onions, and beans + oyster crackers. I don't know why its retail availability is limited to a small area of the midwest. Like those special White Castle sauces that are only in certain cities.

[miles]

Yeah, Skyline is good. Didn't know what to expect and I wouldn't eat it very often if I lived there, but it's good. Good enough that I go there every time I'm in Cincy.

[side_show]

Tonight: fresh PEI Mussels in Coconut Curry sauce.  Fuck yeah.

[side_show]

Well that turned out well!  After two weeks in a row of purchasing meat from my local mega-grocer only to discover the chops rotten the next day when I went to prepare them, I decided to give up on the whole "buy all food in one place" method I've been using for years, so last week it was the butcher for the first legit time, and today it was the giraffe monger for the first time in ages. 

Cooking fresh, live mussels for the first time taught me a couple things:  1) restaurants rip me off totally to hell when it comes to mussels and 2) knowing I have just killed a bunch of creatures in order to eat really ups the value and savor factors for me. 

The Recipe:

Coconut-Curry Mussels

    Prep Time 25 minutes (20 mins to scrub mussels, 5 mins to cook)
    Total Time 25 minutes

Ingredients

    1 tablespoon butter
    2 garlic cloves, minced
    2 tablespoons minced peeled fresh ginger (from a 1 1/2-inch piece)
    1 can (13 1/2 ounces) unsweetened coconut milk
    1 1/2 tablespoons green or yellow Thai curry paste
    2 to 3 pounds mussels, rinsed and scrubbed (discard any that do not close tight when rinsed and scrubbed)
    fresh lime juice to taste

Directions
1.   In a large pot with a lid, melt butter over medium-high. Add garlic and ginger and cook until fragrant, 1 minute. Whisk in coconut milk and curry paste and bring to a simmer over high. Add mussels and stir to combine. Cover and reduce heat to medium-high. Cook until mussels open, 5 minutes, stirring once. (Discard unopened mussels). Remove pot from heat and stir in lime juice

Serve over rice.

[Arachno-capitalist]

2) knowing I have just killed a bunch of creatures in order to eat really ups the value and savor factors for me. 

Explore, Chase, and Embrace this feeling. Massacring oysters one by one provides the satisfying use of cutlery, cracking sound, and the element of surprise.