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Joined: Oct 2004
Posts: 25,843
Campfire Ranger
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Campfire Ranger
Joined: Oct 2004
Posts: 25,843 |
My dog is a member of the "Turd Like Clan"
Covert Trail Cameras are JUNK
3 Time Dinkathon Champion #DinkGOAT
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Joined: Feb 2001
Posts: 8,538
Campfire Outfitter
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Campfire Outfitter
Joined: Feb 2001
Posts: 8,538 |
Someone posted a Coney Island sauce recipe on here a few years back.
It had ground beef, CATSUP, onion and mustard.
The guy said his Grandma worked at coney island and actually made the sauce for them.
Don't recall who it was. Been a long time ago.
Virgil B.
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Joined: Dec 2013
Posts: 44,556 Likes: 12
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,556 Likes: 12 |
If it has beef, it's probably a chili or Koney Island mix. I love ketchup, but not on a dog by itself. Cannot break the rule.. or taste..
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Apr 2009
Posts: 33,971
Campfire 'Bwana
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Campfire 'Bwana
Joined: Apr 2009
Posts: 33,971 |
If I'm forced to go with ONE topping then it's yellow mustard.
French's!!
Proud to be a true Sandlapper!!
Go Nats!!!!
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
Coney sauce recipe from Rachel Ray
1 pound ground beef 2 onions, finely chopped 2 cloves garlic, finely chopped 2 tablespoons chili powder 1 tablespoon ground cumin 1 6 ounce can tomato paste 1 tablespoon yellow mustard, plus more for topping 1 tablespoon Worcestershire sauce 2 teaspoons brown sugar she doesn't know what the h*ll coney sauce is
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
there's no pickle of any kind on a coney
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
If I'm forced to go with ONE topping then it's yellow mustard.
French's!! yes
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Joined: Jan 2015
Posts: 735
Campfire Regular
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Campfire Regular
Joined: Jan 2015
Posts: 735 |
If I'm forced to go with ONE topping then it's yellow mustard.
French's!! That is how they are supposed to be served! The only proper way!
I like liberals-------------------------------------they make good bear bait!
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Joined: Feb 2002
Posts: 18,667 Likes: 1
Campfire Ranger
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Campfire Ranger
Joined: Feb 2002
Posts: 18,667 Likes: 1 |
real deal
Ingredients 1‐1/4 lb 80/20 ground chuck 5 Koegel Viennas 1 Tbs shortening or lard 1 Tbs unsalted butter 1 tsp minced garlic 1 Tbs prepared yellow mustard 6 oz tomato sauce 6 oz water 3 Tbs mild chili powder Kosher salt and ground pepper Equipment 1 12ʺ skillet 1 colander 1 meat grinder 1 8ʺ x 8ʺ glass dish 1 2‐quart sauce pan Lid for 2‐quart sauce pan Brown the ground chuck in the skillet till itʹs nice and tender. Dump it into the colander and let it drain. Push on the browned meat in the colander with the back of a spoon until most the grease is out, and then dump the meat into the sauce pan. Install discs onto the front of the meat grinder for a fairly small grind and grind the hot dogs into the glass dish. After digging the rest of the ground hot dogs out of the inside of the grinder, add the ground hot dogs to the browned meat. With the exception of the chili powder and the salt and pepper, add the remaining ingredients to the sauce pan and mix it all as completely as possibly. Start heat‐ ing the sauce on the stove over medium heat. When it comes to a simmer, cover the saucepan, set the burner for low heat, and let the sauce simmer for 20 minutes, stirring occasionally to prevent scorching. Add the chili powder to the sauce and stir it in well. Check the flavor of the sauce and add the salt and pepper to taste. Cover the sauce again and let it simmer another 10 minutes to let the flavor develop before serving on grilled Koegel Viennas in natural casings on decent (not wimpy) steamed buns, all topped with a squiggle of a rich yellow prepared mustard and some chopped onion … or on nacho chips with cheese and jalapeños
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Joined: Dec 2005
Posts: 2,270
Campfire Regular
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Campfire Regular
Joined: Dec 2005
Posts: 2,270 |
I love Michigans!! I lived off of them the years I was a bachelor living in Franklin Co., NY. A good friend of mine cooked at a little diner in downtown Plattsburgh for years. This is her recipe for Michigan sauce. It's the real deal.
1/2 to 1 qt. water 2 1/2 # lean ground beef salt & pepper 1/4c sugar 1/2 tsp oregano 1 tsp chili powder 1 med. onion 1 tsp. Worcestershire sauce 1 c BBQ sauce (Hunt's original or Kraft Hickory Smoke) 1 28 oz. can crushed tomatoes
Brown the ground beef and remove the drippings. Add the rest of the ingredients and simmer for two hours or more.
To be a real Michigan the sauce has to be served on a hot dog from Glazier Meat Packing in Malone, NY. Their hot dogs are very distinctive, red snappy skin with a garlic flavor inside. I have made the sauce and used other hot dogs but it just isn't the same.
My second favorite hot dogs are a type of slaw dogs from a small place in Quebec just over the border from Chateaugay, NY. The locals call the place P-vans. No French ability needed. Just hold up two fingers and you'll get two dogs dressed with a sweet slaw sauce and fries on the side. mmm.
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Joined: Dec 2005
Posts: 2,270
Campfire Regular
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Campfire Regular
Joined: Dec 2005
Posts: 2,270 |
Chili mac the old timers tried that crap at the hunting camp years back...I drove into Corning NY to eat And wound up at McHales? Where was camp?
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