Hot Dogs in Batter

JC said:

Cam someone pls post a recipe for Hot Dogs in Batter
I am trying to make them with a thick coating

You need to be more specific. Are you talking about corn dogs? Or
maybe some bizarre variant like a beer batter or tempura or what?

nb

On Thu 27 Oct 2005 07:27:46p, JC wrote in rec.food.cooking:

Quoted message said:

Cam someone pls post a recipe for Hot Dogs in Batter
I am trying to make them with a thick coating

Thankyou

John

Do you mean like "corn dogs"?

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

[email hidden] (JC) wrote in news:43619ab4$0$25855$afc38c87
@news.optusnet.com.au:

Quoted message said:

Cam someone pls post a recipe for Hot Dogs in Batter
I am trying to make them with a thick coating

Thankyou

John

John,

I'm assuming you're posting from Australia here, given the header on your
post. Are you talking about something like a Pluto Pup or Dagwood Dog, or
more like a battered sav?

I noticed in notbob's response he asked if you meant something like corn
dogs. I think these are like Pluto Pups/Dagwood Dogs - a frankfurt on a
stick coated in a thickish layer of yellowish batter and deep fried -
they certainly look alike from the photos of corn dogs I've seen.

So that might be what you want - maybe search for recipes for corn dogs -
I certainly couldn't find anything searching under Pluto Pup or Dagwood
Dog <g>.

Here are a couple of links to corn dog recipes

http://southernfood.about.com/od/hotdogrecipes/r/bl91006c.htm
http://www.recipezaar.com/37374

If you meant more like a battered sav, like you get in fish and chip
shops, they just use the same batter they use on the fish. Since you
mentioned "hot dog", though which is different from a saveloy, I was
thinking the Pluto Pup thing was more what you wanted.

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda Anderson said:

I noticed in notbob's response he asked if you meant something like corn
dogs. I think these are like Pluto Pups/Dagwood Dogs - a frankfurt on a
stick coated in a thickish layer of yellowish batter and deep fried -

A properly prepared corndog is a hotdog on a stick surrounded by about
a half an inch of cornbread.

nb

In article <[email hidden]>,
Rhonda Anderson <[email hidden]> wrote:
(snip)

Quoted message said:

Since you mentioned "hot dog", though which is different from a
saveloy, I was thinking the Pluto Pup thing was more what you wanted.

Quoted message said:

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda, describe a saveloy, please.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.

JC said:

Cam someone pls post a recipe for Hot Dogs in Batter
I am trying to make them with a thick coating

Thankyou

John

Ah that great UK chip shop specialty!

Just make any thick fritter batter. Dust the dry hot dogs with flour,
dip into the batter and fry them up in hot oil.

Arri London said:

JC said:

Cam someone pls post a recipe for Hot Dogs in Batter
I am trying to make them with a thick coating

Thankyou

John

Ah that great UK chip shop specialty!

Just make any thick fritter batter. Dust the dry hot dogs with flour,
dip into the batter and fry them up in hot oil.

But the hotdogs are cooked prior to battering and frying, right?

Andy

On Fri 28 Oct 2005 03:36:14p, Andy wrote in rec.food.cooking:

Quoted message said:

Arri London said:

JC said:

Cam someone pls post a recipe for Hot Dogs in Batter
I am trying to make them with a thick coating

Thankyou

John

Ah that great UK chip shop specialty!

Just make any thick fritter batter. Dust the dry hot dogs with flour,
dip into the batter and fry them up in hot oil.

But the hotdogs are cooked prior to battering and frying, right?

Andy

Hotdogs are already fully cooked when you buy them.

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

JC, if this is what your looking for I suggest ordering from these
owners.
They have been featured on the Food Network numerous times plus the
batter is excellent.

Wayne Boatwright said:

Hotdogs are already fully cooked when you buy them.

I knew that, so no matter.
Only how does it differ
When the dog is dipped
and deep fried in batter?

🙂))))

Andy

On Fri 28 Oct 2005 04:04:14p, Andy wrote in rec.food.cooking:

Quoted message said:

Wayne Boatwright said:

Hotdogs are already fully cooked when you buy them.

I knew that, so no matter.
Only how does it differ
When the dog is dipped
and deep fried in batter?

🙂))))

Andy

AFAIC, it doesn't. You batter the cooked hotdog and deep fry it. It's
only the batter that requires cooking, whilst the hotdog becomes hot in the
process. :-)

--
Wayne Boatwright *¿*
_____________________________

http://tinypic.com/eikz78.jpg

Meet Mr. Bailey

In article <[email hidden]>,

Wayne Boatwright said:

On Fri 28 Oct 2005 03:36:14p, Andy wrote in rec.food.cooking:

Quoted message said:

Arri London said:

JC wrote:
>
> Cam someone pls post a recipe for Hot Dogs in Batter
> I am trying to make them with a thick coating
>
> Thankyou
>
> John

Ah that great UK chip shop specialty!

Just make any thick fritter batter. Dust the dry hot dogs with flour,
dip into the batter and fry them up in hot oil.

But the hotdogs are cooked prior to battering and frying, right?

Andy

Hotdogs are already fully cooked when you buy them.

Thank you.
I was going to say the same thing. ;-)
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

OmManiPadmeOmelet said:

In article <[email hidden]>,

Wayne Boatwright said:

On Fri 28 Oct 2005 03:36:14p, Andy wrote in rec.food.cooking:

Quoted message said:

Arri London wrote:

>
>
> JC wrote:
>>
>> Cam someone pls post a recipe for Hot Dogs in Batter
>> I am trying to make them with a thick coating
>>
>> Thankyou
>>
>> John
>
> Ah that great UK chip shop specialty!
>
> Just make any thick fritter batter. Dust the dry hot dogs with flour,
> dip into the batter and fry them up in hot oil.
>

But the hotdogs are cooked prior to battering and frying, right?

Andy

Hotdogs are already fully cooked when you buy them.

Thank you.
I was going to say the same thing. ;-)

Yeah, well it's a damned good idea to cook (well cooked) packaged hot
dogs regardless, regardless of the sell-by... one never knows how they
were stored at the stupidmarket, and during transit, especially during
warm weather and shortly thereafter... personally I'm scared of
packaged dawgs, never know if the one you pick was the one someone else
picked before you and left on the shelf with the pasta... if yoose get
my drift. I buy mine from the deli department, the ones in the
refrigerator case that only the deli workers have access too... and I
don't mind paying the premium price for natural casing dawgs, I don't
buy them often anyway. Even Hebrew Nationals are dangerous, listeria
ain't ascared of kosher. If you can find a butcher that sells real
natural casing franks what never seen the inside of a plastic package,
often German butchers have those plump links all strung togetehr with
the string still attached... once you taste those tastey tube steaks
grilled you'll never again think of Ball Parks without puking. Most of
yoose never ate a real frankfurter.

Sheldon

http://www.cozydogdrivein.com/

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Wayne Boatwright said:

On Fri 28 Oct 2005 03:36:14p, Andy wrote in rec.food.cooking:

> Arri London wrote:
>
>>
>>
>> JC wrote:
>>>
>>> Cam someone pls post a recipe for Hot Dogs in Batter
>>> I am trying to make them with a thick coating
>>>
>>> Thankyou
>>>
>>> John
>>
>> Ah that great UK chip shop specialty!
>>
>> Just make any thick fritter batter. Dust the dry hot dogs with flour,
>> dip into the batter and fry them up in hot oil.
>>
>
> But the hotdogs are cooked prior to battering and frying, right?
>
> Andy
>

Hotdogs are already fully cooked when you buy them.

Thank you.
I was going to say the same thing. ;-)

Yeah, well it's a damned good idea to cook (well cooked) packaged hot
dogs regardless, regardless of the sell-by... one never knows how they
were stored at the stupidmarket, and during transit, especially during
warm weather and shortly thereafter... personally I'm scared of
packaged dawgs, never know if the one you pick was the one someone else
picked before you and left on the shelf with the pasta... if yoose get
my drift. I buy mine from the deli department, the ones in the
refrigerator case that only the deli workers have access too... and I
don't mind paying the premium price for natural casing dawgs, I don't
buy them often anyway. Even Hebrew Nationals are dangerous, listeria
ain't ascared of kosher. If you can find a butcher that sells real
natural casing franks what never seen the inside of a plastic package,
often German butchers have those plump links all strung togetehr with
the string still attached... once you taste those tastey tube steaks
grilled you'll never again think of Ball Parks without puking. Most of
yoose never ate a real frankfurter.

Sheldon

Try "Boars Head" Brand.
They are natural casing and the best darned hot dogs on the market IMHO.
The only sugar free ones too for the low carbers. :-)

And they are wonderful.

Kosher only if you get the all beef ones!

Cheers!
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Melba's Jammin' <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

In article <[email hidden]>,
Rhonda Anderson <[email hidden]> wrote:
(snip)

Quoted message said:

Since you mentioned "hot dog", though which is different from a
saveloy, I was thinking the Pluto Pup thing was more what you wanted.

Quoted message said:

Rhonda Anderson
Cranebrook, NSW, Australia

Rhonda, describe a saveloy, please.

A saveloy is a smoked sausage with a very red skin. I did a bit of
searching on the net to see if I could find a better description for you
- looks like they are traditionally a pork sausage, although Hans
smallgoods (a well known brand) use beef and pork in their saveloys.

They're commonly sold here (NSW) at fish and chip shops - coated in
batter and deep fried.You can also buy them at the deli or at the
supermarket, and serve them other ways, but I never have. The only way
I've ever eaten them is as a battered sav (though the last time I had one
of those was a long time ago).

There are several sorts of frankfurters (hot dogs) available, but the
most common sort are also in a red skin, but they're thinner and longer
than a sav and taste a bit different to my thinking.

Note - anything I write here relates to what I'm familiar with in NSW. In
other states of Australia, the names applied to various foods do vary and
I'm no expert on all the differences <g>.

I tried to find some decent images of saveloys for you, but couldn't.

Rhonda Anderson
Cranebrook, NSW, Australia

OmManiPadmeOmelet said:

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

In article <[email hidden]>,
Wayne Boatwright <[email hidden]> wrote:

> On Fri 28 Oct 2005 03:36:14p, Andy wrote in rec.food.cooking:
>
> > Arri London wrote:
> >
> >>
> >>
> >> JC wrote:
> >>>
> >>> Cam someone pls post a recipe for Hot Dogs in Batter
> >>> I am trying to make them with a thick coating
> >>>
> >>> Thankyou
> >>>
> >>> John
> >>
> >> Ah that great UK chip shop specialty!
> >>
> >> Just make any thick fritter batter. Dust the dry hot dogs with flour,
> >> dip into the batter and fry them up in hot oil.
> >>
> >
> > But the hotdogs are cooked prior to battering and frying, right?
> >
> > Andy
> >
>
> Hotdogs are already fully cooked when you buy them.

Thank you.
I was going to say the same thing. ;-)

Yeah, well it's a damned good idea to cook (well cooked) packaged hot
dogs regardless, regardless of the sell-by... one never knows how they
were stored at the stupidmarket, and during transit, especially during
warm weather and shortly thereafter... personally I'm scared of
packaged dawgs, never know if the one you pick was the one someone else
picked before you and left on the shelf with the pasta... if yoose get
my drift. I buy mine from the deli department, the ones in the
refrigerator case that only the deli workers have access too... and I
don't mind paying the premium price for natural casing dawgs, I don't
buy them often anyway. Even Hebrew Nationals are dangerous, listeria
ain't ascared of kosher. If you can find a butcher that sells real
natural casing franks what never seen the inside of a plastic package,
often German butchers have those plump links all strung togetehr with
the string still attached... once you taste those tastey tube steaks
grilled you'll never again think of Ball Parks without puking. Most of
yoose never ate a real frankfurter.

Sheldon

Try "Boars Head" Brand.
They are natural casing

No, not all of them. If they're in those plastic packages they are
typical skinless and if not properly refrigerated at all times will
make you sick. It's rare to find Boar's Head natural casing
frankfurters.

Quoted message said:

Kosher only if you get the all beef ones!

Are there any other kind... are you stupid or what.

Sheldon

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet said:

In article <[email hidden]>,

Sheldon said:

OmManiPadmeOmelet wrote:
> In article <[email hidden]>,
> Wayne Boatwright <[email hidden]> wrote:
>
> > On Fri 28 Oct 2005 03:36:14p, Andy wrote in rec.food.cooking:
> >
> > > Arri London wrote:
> > >
> > >>
> > >>
> > >> JC wrote:
> > >>>
> > >>> Cam someone pls post a recipe for Hot Dogs in Batter
> > >>> I am trying to make them with a thick coating
> > >>>
> > >>> Thankyou
> > >>>
> > >>> John
> > >>
> > >> Ah that great UK chip shop specialty!
> > >>
> > >> Just make any thick fritter batter. Dust the dry hot dogs with
> > >> flour,
> > >> dip into the batter and fry them up in hot oil.
> > >>
> > >
> > > But the hotdogs are cooked prior to battering and frying, right?
> > >
> > > Andy
> > >
> >
> > Hotdogs are already fully cooked when you buy them.
>
> Thank you.
> I was going to say the same thing. ;-)

Yeah, well it's a damned good idea to cook (well cooked) packaged hot
dogs regardless, regardless of the sell-by... one never knows how they
were stored at the stupidmarket, and during transit, especially during
warm weather and shortly thereafter... personally I'm scared of
packaged dawgs, never know if the one you pick was the one someone else
picked before you and left on the shelf with the pasta... if yoose get
my drift. I buy mine from the deli department, the ones in the
refrigerator case that only the deli workers have access too... and I
don't mind paying the premium price for natural casing dawgs, I don't
buy them often anyway. Even Hebrew Nationals are dangerous, listeria
ain't ascared of kosher. If you can find a butcher that sells real
natural casing franks what never seen the inside of a plastic package,
often German butchers have those plump links all strung togetehr with
the string still attached... once you taste those tastey tube steaks
grilled you'll never again think of Ball Parks without puking. Most of
yoose never ate a real frankfurter.

Sheldon

Try "Boars Head" Brand.
They are natural casing

No, not all of them. If they're in those plastic packages they are
typical skinless and if not properly refrigerated at all times will
make you sick. It's rare to find Boar's Head natural casing
frankfurters.

Quoted message said:

Kosher only if you get the all beef ones!

Are there any other kind... are you stupid or what.

Sheldon

Uh yeah, I do something called "reading labels" luv.
Boars head hotdogs around HERE are natural casings and they come in
either all beef or mixed beef and pork.

From this website:
http://www.dwlz.com/WWinfo/wwPoints3.html

Frankfurters
Beef Frankfurters (natural casing) 1 frank (160 cal/9 g fat/0 fiber/1 g
carbs) 4

Beef Frankfurters (skinless) 1 frank (120 cal/11 g fat/0 g fiber/0 g
carbs) 3.5

Lite Beef Frankfurters (natural casing & skinless) 1 frank (90 cal/6 g
fat/0 g fiber/0 g carbs) 2.5

Pork and Beef Frankfurters (natural casing) 1 frank (150 cal/14 g fat/0
g fiber/0 g carbs) 4.5

Pork and Beef Frankfurters (skinless) 1 frank (150 cal/14 g fat/0 g
fiber/0 g carbs) 4.5

So see sweetheart, they DO come in a mixed meat with a natural casing!
I'd suggest you google before spouting off. ;-) I've bought both so I
knew.

And I always cook hot dogs. Cold ones make me gag.

Depends of course on what kind of "hot dog" we are talking about. ;-d
--
Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

In article <[email hidden]>,

Rhonda Anderson said:

Melba's Jammin' <[email hidden]> wrote in

(snip)

Quoted message said:

Quoted message said:

Rhonda, describe a saveloy, please.

Quoted message said:

A saveloy is a smoked sausage with a very red skin.
Rhonda Anderson
Cranebrook, NSW, Australia

Thanks, Rhonda.
--
http://www.jamlady.eboard.com, updated 10-20-05 with a note from Niece Jo.