One of America's Favorites - Coney Island Hot Dog

A Coney Dog

A Coney Island Hot Dog (or Coney Dog or Coney) is a hot dog in a bun topped with a savory meat sauce and sometimes other toppings. It is often offered as part of a menu of dishes of Greek origin and classic American 'diner' dishes and often at Coney Island restaurants. It is largely a phenomenon related to immigration from Greece and Macedonia to the United States in the early 20th century.

"Virtually all" Coney Island variations were developed, apparently independently, by Greek or Macedonian immigrants in the early 1900s, many fleeing the Balkan Wars, who entered the US through Ellis Island in New York City. Family stories of the development of the dishes often included anecdotes about visits to Coney Island.

In 1913 the Coney Island Chamber of Commerce in New York had banned the use of the term "hot dog" on restaurant signs on Coney Island, an action prompted by concerns about visitors taking the term literally and assuming there was dog meat in the sausage. Because of this action by the Chamber of Commerce, immigrants passing through the area didn't know the sausage in a bun by the American moniker "hot dog." Instead, the handheld food would have been known to immigrants as a "coney island."

The name coney can be traced back over a hundred years as a 48 acre peninsula in County Down, Northern Ireland inhabited by small rabbits called conies. The hamlet was later called Coney Island albeit was not really an island. It eventually became a park and offered many amenities for entertainment and food. As Irish immigrants moved to the United States some entrepreneurs wanted to copy the same type of park. As the original Coney Island started in New York other unrelated Coney Islands opened in Michigan and Ohio.

As the legend goes, one particular vender of Vienna sausage sandwiches, later called Weiners then hot dogs decided to dress up the hand held sandwiches with chili, onions and several other items. They came to be know as coney islands. While chili dogs are known throughout the country, it seems the original name has stuck in the Cincinnati, Ohio area as several hundred chili parlors sells what is simply called a coney today.


Regional and local varieties
Indiana

Coney Islands at Ft. Wayne's Famous Coney Island Wiener Stand
Ft. Wayne's Famous Coney Island Wiener Stand was opened in 1914 by three now-unknown Macedonian immigrants. Vasil Eschoff, another Macedonian immigrant, purchased an interest from one of the original owners in 1916. Eschoff's descendants have operated the restaurant since. The Coney Island in Fort Wayne is described as a small, fatty pink hot dog with a "peppery-sweet" coney sauce on a soft bun. However, the ground beef-based coney sauce at Ft. Wayne's Famous Coney Island Wiener Stand has the flavor and consistency of a mild peppered savory pork sausage, reflecting its Macedonian heritage. The small hot dog is grilled on a flattop, placed in a steamed bun, yellow mustard applied, then a few teaspoonfuls of the savory chili sauce are added which is then topped with chopped yellow onion.

Michigan
Jane and Michael Stern, writing in 500 Things to Eat Before it's Too Late, note that "there's only one place to start [to pinpoint the top Coney Islands], and that is Detroit. Nowhere is the passion for them more intense.": James Schmidt, in a debate at the 2018 National Fair Food Summit, noted that "Detroit is synonymous with the Coney Dog: you simply cannot have one without the other."

The Coney Island developed in Michigan is a natural-casing beef or beef and pork European-style Wiener Würstchen (Vienna sausage) of German origin, topped with a beef heart-based sauce, one or two stripes of yellow mustard and diced or chopped onions. The variety is a fixture in Flint, Detroit, Jackson, Kalamazoo, and southeastern Michigan. The style originated in the early 20th century, with competing claims from American and Lafayette Coney Islands (1917) in Detroit, and Todoroff's Original Coney Island (1914) in Jackson. The longest continuously operated Coney Island (in the same location) is in Kalamazoo (1915).

Detroit style

Competing neighboring Coney restaurants in Detroit
In Detroit historically many Greek and Macedonian immigrants operated Coney islands, or restaurants serving Detroit Coney dogs. By 2012 many Albanians began operating them as well. The Greeks established Onassis Coney Island, which has closed. Greek immigrants established the Coney chains Kerby's Koney Island, Leo's Coney Island, and National Coney Island during the 1960s and early 1970s. All three chains sell some Greek food items with Coney dogs. Detroit style sauce is a bean-less chili sauce, differing from the chili dogs they offer only in the lack of beans. National has most of its restaurants on the east side of the city, and Kerby's and Leo's have the bulk of their restaurants on the west side of the Detroit area.

Flint style

Flint style is characterized by a dry hot dog topping made with a base of ground beef heart, which is ground to a consistency of fine-ground beef. Some assert that in order to be an "authentic" Flint

A Flint-style coney

coney, the hot dog must be a Koegel coney and the sauce by Angelo's, which opened in 1949. However, the sauce was originally developed by a Macedonian in 1924, Simion P. (Sam) Brayan, for his Flint's Original Coney Island restaurant. Brayan was the one who contracted with Koegel Meat Company to make the coney they still make today, also contracting with Abbott's Meat to provide the fine-grind beef heart sauce base. Abbott's still makes Brayan's 1924 sauce base available to restaurants and the public through the Koegel Meat Company and Abbott's Meats. Restaurants then add chopped onions sautéed in beef tallow, along with their own spice mix and other ingredients, to Abbott's sauce base to make their sauce.

Popular folklore perpetuates a myth that a Flint coney sauce recipe containing ground beef and ground hot dogs is the "original" Flint Coney sauce recipe. Variations on this story include either that a relative of the storyteller knew or worked with the former owner of Flint's Original and received the recipe from them, or that the wife of the owner of Flint's Original allowed the publication of the recipe in the Flint Journal after his death. Ron Krueger, longtime food writer of the Flint Journal, included it in a collection of recipes from the newspaper but without a cited source, unlike the rest of the recipes in the collection. When asked about this Mr. Krueger replied, "That recipe appeared in The Journal several times over the years. [I don't] think I ever saw it in the context of a story or ever saw any attribution. It always included the word 'original' in the title, but anybody who knows anything knows otherwise." As to the second myth of Brayan's wife later allowing the publication of the recipe, Velicia Brayan died in 1976, while Simion Brayan lived until the age of 100 and died in 1990. The actual source of this recipe appears to be an earlier Flint Journal Food Editor, Joy Gallagher, who included the recipe in her column of May 23, 1978. In that column she stated she had included the recipe in an even earlier column. Her apparent source was "a woman who said she was the wife of a chef at the original Coney Island, and that she copied the recipe from his personal recipe book." Gallagher stated "I believe her". However, Gallagher also wrote, "I'm not making any claims". In the same column she also included a second recipe that used beef heart, which she wrote "came to me recently from a reader who swears it is the sauce served at Angelo's." The folklore has mixed the supposed sources of the two recipes in this column from Gallagher, with people claiming the ground hot dog recipe is reportedly from Angelo's. In his column published in the Flint Journal on April 18, 1995, Food Editor Ron Krueger reported taking Gallagher's ground hot dog recipe directly to Angelo's co-owner Tom V. Branoff, who refuted the recipe line-by-line. Gallagher's pre-1978 column is still being researched.

Jackson style
Jackson style uses a topping of either ground beef or ground beef heart, onions and spices. The sauce is traditionally a thick hearty one whether ground beef or ground beef heart is used. This meat sauce is applied on a quality hotdog in a steamed bun and then topped with diced or chopped onions and a stripe of mustard. The Todoroffs' restaurants were some of the earlier locations for Jackson coneys beginning in 1914. However, those locations are now closed. The company currently manufactures and distribute their coney sauce for retail purchase at supermarkets or other restaurants. There are several other coney restaurants in the area, most notably Jackson Coney Island and Virginia Coney Island, both of which are located on East Michigan Avenue in front of the train station near where the original Todoroff's restaurant was located. These restaurants all use a blend of onion and spices similar to Todoroff's but use ground beef heart instead of ground beef for the coney sauce. The Jackson style was late to the usage of beef heart in the sauce, using ground beef prior to converting to ground beef heart in the early 1940s. Jackson takes their coneys very seriously. Each year Jackson Magazine or the Jackson Citizen Patriot have a best coney contest voted on by residents for all the restaurants in the area.

Kalamazoo style
Coney Island Kalamazoo was founded in 1915, and is the longest continuously operated Coney Island in the state. Their coney island is made up of a topping made from their own recipe served on a Koegel's Skinless Frankfurter. Koegel's wasn't founded until 1916, and it's unknown which hot dog Coney Island Kalamazoo used prior to the Skinless Frankfurter's development.

Hot dogs from the Original Coney Island Restaurant and Bar 

Minnesota

The Original Coney Island Restaurant and Bar, operated by the Arvanitis Family since 1923 in a
former Civil War armory, is the oldest remaining business in St. Paul, though now open only on special occasions.

North Dakota
In Grand Forks, North Dakota the three location Red Pepper taco chain (including one in Fargo, North Dakota) offer their Coney Dogg (spelled with two 'g's). The hot dog is relatively large at 4.0 ounces (110 g). It's topped with a ground beef-based topping known as a "mexi meat" which, unlike most coney island toppings, is a thick and mildly sweet Mexican chili. It's then finished with a pile of finely-shredded Colby cheese.

Ohio                                                                                               
In Cincinnati, a "coney" is a hot dog topped with Cincinnati chili, usually with mustard and chopped

Cheese coneys Cincinnati

onions. A "cheese coney" adds a final topping of shredded cheddar cheese. The dish was developed by Macedonian immigrants Tom and John Kardjieff, founders of Empress Chili, in 1922. The coney topping is also used as a topping for spaghetti, a dish called a "two-way" or chili spaghetti. As of 2013 there were over 250 "chili parlors" in Cincinnati serving coneys. The two largest chains today are Skyline Chili and Gold Star Chili. Arguably the most famous is Camp Washington Chili, which is called out by Jane and Michael Stern as their top pick in Cincinnati.

Tony Packo's Cafe in Toledo, OH serves their own style of coney dog, the "Hungarian dog." This was made famous on the television show MASH. It is actually not made with a hot dog, but half of a Hungarian sausage.

Oklahoma
Coneys are on restaurant menus throughout Tulsa and were originally created there by Greek immigrants. Jane and Michael Stern write that "Oklahoma is especially rich in classic coneys" and call out the Coney I-Lander, writing they "perfectly deliver the cheap-eats ecstasy that is the Coney's soul."Oklahoma coneys are small hot dogs on steamed buns with a spicy-sweet dark brown chili sauce, onions, and optional cheese and hot sauce.

Texas
James Coney Island operates a number of locations in the area of Houston, Texas. The company was founded in 1923 by two Greek immigrant brothers, James and Tom Papadakis; the former being the company's namesake. The town of Grand Prairie in the Dallas-Fort Worth Metroplex also has a Michigan-style Coney Island restaurant, D-Town Coney Island, which serves both the Detroit and Flint-style coneys.

One of America's Favorites - Hot Dog

A cooked hot dog in a bun with mustard

The hot dog or dog (also spelled hotdog) is a grilled or steamed link-sausage sandwich where the sausage is served in the slit of a special hot dog bun, a partially sliced bun. It can also refer to just the sausage (the wurst or wörst) of its composition. Typical sausages include wiener (Vienna sausage), frankfurter (or frank), or knackwurst. The names of these sausages also commonly refer to their assembled sandwiches. Typical condiments include mustard, ketchup, mayonnaise, and relish, and common garnishes include onions, sauerkraut, chili, cheese, coleslaw, and olives. Hot dog variants include the corn dog and pigs in a blanket. The hot dog's cultural traditions include the Nathan's Hot Dog Eating Contest and the Oscar Mayer Wienermobile. Although schnitzel does not commonly refer to a link sausage, the fast food restaurant Wienerschnitzel is famous for its hot dogs.

These types of sausages and their sandwiches were culturally imported from Germany and popularized in the United States, where the "hot dog" became a working-class street food sold at hot dog stands and carts. The hot dog became closely associated with baseball and American culture. Hot dog preparation and condiments vary regionally in the US. Although particularly connected with New York City and its cuisine, the hot dog eventually became ubiquitous throughout the US during the 20th century, and emerged as an important part of other regional cuisines (notably Chicago street cuisine).

Claims about the invention of the hot dog are difficult to assess, as different stories assert different

Carts selling frankfurters in New York City, 1906

origin points for the distinction between hot dogs and other similar foods. The history of the dish may begin with the creation of the sausage, with the placing of the sausage on bread or a bun as finger food, with the popularization of the existing dish, or with the application of the name "hot dog" to a sausage and bun combination most commonly used with ketchup or mustard and sometimes relish.

The word "frankfurter" comes from Frankfurt, Germany, where pork sausages similar to hot dogs originated. These sausages, Frankfurter Würstchen, were known since the 13th century and given to the people on the event of imperial coronations, starting with the coronation of Maximilian II, Holy Roman Emperor as King. "Wiener" refers to Vienna, Austria, whose German name is "Wien", home to a sausage made of a mixture of pork and beef. Johann Georg Lahner, an 18th/19th century butcher from the Franconian city of Coburg, is said to have brought the Frankfurter Würstchen to Vienna, where he added beef to the mixture and simply called it Frankfurter. Nowadays, in German-speaking countries, except Austria, hot dog sausages are called Wiener or Wiener Würstchen (Würstchen means "little sausage"), in differentiation to the original pork-only mixture from Frankfurt. In Swiss German, it is called Wienerli, while in Austria the terms Frankfurter or Frankfurter Würstel are used.

Others are credited with first serving hot dogs on rolls. A German immigrant named Feuchtwanger, from Frankfurt, in Hesse, allegedly pioneered the practice in the American midwest; there are several versions of the story with varying details. According to one account, Feuchtwanger's wife proposed the use of a bun in 1880: Feuchtwanger sold hot dogs on the streets of St. Louis, Missouri, and provided gloves to his customers so that they could handle the sausages without burning their hands. Losing money when customers did not return the gloves, Feuchtwanger's wife suggested serving the sausages in a roll instead. In another version, Antoine Feuchtwanger, or Anton Ludwig Feuchtwanger, served sausages in rolls at the World's Fair – either at the 1904 Louisiana Purchase Exposition in St. Louis, or, earlier, at the 1893 World's Columbian Exposition, in Chicago – again, allegedly because the white gloves provided to customers to protect their hands were being kept as souvenirs.

Another possible origin for serving the sausages in rolls is the pieman Charles Feltman, at Coney

Grilled hot dogs

Island in New York City. In 1867 he had a cart made with a stove on which to boil sausages, and a compartment to keep buns fresh in which they were served. In 1871 he leased land to build a permanent restaurant, and the business grew, selling far more than just the "Coney Island Red Hots" as they were known.

In 1916, a Polish American employee of Feltman's named Nathan Handwerker was encouraged by Eddie Cantor and Jimmy Durante, both working as waiters/musicians, to go into business in competition with his former employer. Handwerker undercut Feltman's by charging five cents for a hot dog when his former employer was charging ten.

At an earlier time in food regulation, when the hot dog was suspect, Handwerker made sure that men wearing surgeon's smocks were seen eating at Nathan's Famous to reassure potential customers.

Common hot dog ingredients include:

Meat trimmings and fat, e.g. mechanically separated meat, pink slime, meat slurry

A hot dog bun toaster

Flavorings, such as salt, garlic, and paprika
Preservatives (cure) – typically sodium erythorbate and sodium nitrite
Pork and beef are the traditional meats used in hot dogs. Less expensive hot dogs are often made from chicken or turkey, using low-cost mechanically separated poultry. Typical hot dog ingredients contain sodium, saturated fat and nitrite, which when consumed in excess have been linked to health problems. Changes in meat technology and dietary preferences have led manufacturers to use turkey, chicken, vegetarian meat substitutes, and to lower the salt content.

Commercial preparation
Hot dogs are prepared commercially by mixing the ingredients (meats, spices, binders and fillers) in vats where rapidly moving blades grind and mix the ingredients in the same operation. This mixture is forced through tubes into casings for cooking. Most hot dogs sold in the US are "skinless" as opposed to more expensive "natural casing" hot dogs.

Natural-casing hot dogs
As with most sausages, hot dogs must be in a casing to be cooked. Traditional casing is made from the small intestines of sheep. The products are known as "natural casing" hot dogs or frankfurters. These hot dogs have firmer texture and a "snap" that releases juices and flavor when the product is bitten.

Kosher casings are expensive in commercial quantities in the US, so kosher hot dogs are usually skinless or made with reconstituted collagen casings.

Skinless hot dogs
"Skinless" hot dogs must use a casing in the cooking process when the product is manufactured, but the casing is usually a long tube of thin cellulose that is removed between cooking and packaging. This process was invented in Chicago in 1925 by Erwin O. Freund, founder of Visking which would later become Viskase Companies.

The first skinless hot dog casings were produced by Freund's new company under the name "Nojax", short for "no jackets" and sold to local Chicago sausage makers.

Skinless hot dogs vary in the texture of the product surface but have a softer "bite" than natural casing hot dogs. Skinless hot dogs are more uniform in shape and size than natural casing hot dogs and less expensive.

Home consumption
A hot dog (wiener) is prepared and served in various ways. Reheated (for food safety purposes) by any of several methods, it is boiled, grilled, fried, steamed, broiled, baked, microwaved, toasted, and even electro-shocked (Presto Hot Dogger). Typically it is served on a hot-dog bun with prepared mustard (and optionally with choices of many other condiments), or several may be sliced laterally into bite-size pieces and used for protein in other dishes, such as rice, beans, soup or a casserole. There are many appliances dedicated (or that lend themselves) to the reheating of wieners and the warming of hot-dog buns.


In the US, the term "hot dog" refers to both the sausage by itself and the combination of sausage and bun. Many nicknames applying to either have emerged over the years, including frankfurter, frank, wiener, weenie, coney, and red hot. Annually, Americans consume 20 billion hot dogs.

Hot dog restaurants
Hot dog stands and trucks sell hot dogs at street and highway locations. Wandering hot dog vendors sell their product in baseball parks. At convenience stores, hot dogs are kept heated on rotating grills. 7-Eleven sells the most grilled hot dogs in North America — 100 million annually. Hot dogs are also common on restaurants' children's menus.

Hot dogs are commonly served with one or more condiments. In 2005, the US-based National Hot

Hot dog garnished with ketchup and onions

Dog and Sausage Council (part of the American Meat Institute) found mustard to be the most popular, preferred by 32% of respondents; 23% favored ketchup; 17% chili con carne; 9% pickle relish, and 7% onions. Other toppings include sauerkraut, mayonnaise, lettuce, tomato, cheese, and chili peppers.

Condiment preferences vary across the U.S.. Southerners showed the strongest preference for chili, while Midwesterners showed the greatest affinity for ketchup.

Variations
An endless list of hot dog variations has emerged. The original king, known today as a "New York dog" or "New York style", is a natural casing all-beef frank topped with sauerkraut and spicy brown mustard, onions optional. Sauteed bell peppers, onions, and potatoes find their way into New Jersey's deep-fried Italian hot dog. In the midwest, the Chicago-style hot dog reigns, served on a poppyseed bun and topped with mustard, fresh tomatoes, onions, "sport peppers", bright green relish, dill pickles, and celery salt.

Many variations are named after regions other than the one in which they are popular. Meaty

A "home-cooked" hot dog with ketchup, mustard,......

Michigan hot dogs are popular in upstate New York (as are white hots), while beefy Coney Island hot dogs are popular in Michigan. Hot wieners, or weenies, are a staple in Rhode Island where they are sold at restaurants with the misleading name "New York System." Texas hot dogs are spicy variants found in upstate New York and Pennsylvania (and as "all the way dogs" in New Jersey), but not Texas.

Some baseball parks have signature hot dogs, such as Dodger Dogs at Dodger Stadium in Los Angeles, and Fenway Franks at Fenway Park in Boston, which are boiled then grilled,[citation needed] and served on a New England-style bun.








The world's longest hot dog created was 197 ft, which rested within a 198 ft bun. The hot dog was

A Coney Island hot dog with chili, onion, and mustard

prepared by Shizuoka Meat Producers for the All-Japan Bread Association, which baked the bun and coordinated the event, including official measurement for the world record. The hot dog and bun were the center of a media event in celebration of the Association's 50th anniversary on August 4, 2006, at the Akasaka Prince Hotel, Tokyo, Japan.

A hot dog prepared by head chef Joe Calderone in Manhattan sold for $69 during the National Hot Dog Day in 2010, making it the most expensive hot dog sold at the time. The hot dog was topped with truffle oil, duck foie gras, and truffle butter.

On May 31, 2012, Guinness World Records certified the world record for most expensive hot dog at $145.49. The "California Capitol City Dawg", served at Capitol Dawg in Sacramento, California, features a grilled 18 in all-beef in natural casing frank from Chicago, served on a fresh baked herb and oil focaccia roll, spread with white truffle butter, then grilled. The record breaking hot dog is topped with a whole grain mustard from France, garlic and herb mayonnaise, sauteed chopped shallots, organic mixed baby greens, maple syrup marinated/fruitwood smoked uncured bacon from New Hampshire, chopped tomato, expensive moose cheese from Sweden, sweetened dried cranberries, basil olive oil/pear-cranberry-coconut balsamic vinaigrette, and ground peppercorn. Proceeds from the sale of each 3 lb super dog are donated to the Shriners Hospitals for Children.

Ohio Festivals June 22-24, 2018

June 21-23, 2018  London Strawberry Festival - London, Ohio
The community is to be decorated in a strawberry theme. Event includes a strawberry shortcake tent, parade, nightly entertainment, and a car show benefiting Cystic Fibrosis.
http://www.londonstrawberryfestival.com/

June 23, 2018  Waterfront Wine Festival - Avon Lake, Ohio

Showcasing Ohio West Coast Wineries, Local Cuisine and Lake Erie Sunset.  Featuring nine local wineries and food from Avon Lake's finest restaurants.  Enjoy relaxing music from local artists while sampling local wines and enjoying a gorgeous sunset on Lake Erie.  Admission is free for the rain or shine event.  Tickets for tastings are $20 and include 10 wine pours and a commemorative event wine glass.  Also featuring Wine themed related vendors, local businesses and more.
http://avonlakewaterfront.com/index.html

June 23, 2018  Riverside Wine Festival - Findlay, Ohio
The Arts Partnership invites you to attend the fifth annual Riverside Wine Festival from 1pm to 6pm at scenic Riverside Park.  This premier event will feature twelve Ohio wineries, local gourmet foods, fine arts and crafts, live entertainment, wine exhibitions, demonstrations and more!
http://artspartnership.com/outdoor/

June 23-24, 2018  Mulberry Creek Herbfair - Huron, Ohio
Enjoy herbal foods, plants and vendors at the herb farm's annual fair. This year's focus will be on 'France: Food, Wine & Culture'
https://mulberrycreek.com/Events/index.html

Meanwhile back at the SayersBrook Bison Ranch.......Variety Value Pack #20 SATURDAY

This week off the SayersBrook Bison Ranch website (http://www.sayersbrook.com/) its Variety Value Pack #20. This package has a little of everything! Some of the items are; Swiss Style Brat (Pork), Sweet Italian Sausage (Pork), HIckory Smoked Pepper Cheese Brat (Pork),  Hickory and Jalepeno Brat (Pork), Nuremberg Style Brat (Pork), and more! But this is just one of the Value and Sampler packages you can find at the SayersBrook site. Plus they have a fantastic selection of meats to choose from like; Bison, Elk, Wild Boar, Rabbit, Ostrich, and more! And don't forget to check out all the delicious recipes. Now more on Variety Value Pack #20. Enjoy and Eat Healthy!  http://www.sayersbrook.com/



Variety Value Pack #20

Description
A smorgasboard of the very best brats, sausages and hotdogs from the very best meat.

Our Traditional Bison Summer Sausage is a delicious high protein, low fat snack. Also great for meat and cheese platters. This truly is a snack for all seasons.

Tasty, easily transportable, high protein bison jerky snacks are a great idea. All of our bison snacks are ideal for backpacking, camping, sports activities, or anytime that you want an energy boost. Great lunch box stuffers. An alternative to the empty calories of sweets.

Includes:
1 pk Swiss Style Brat (Pork)
1 pk Sweet Italian Sausage (Pork)
1 pk Hickory Smoked Pepper Cheese Brat (Pork)
1 pk Hickory & Jalepeno Brat (Pork)
1 pk Nuremberg Style Brat (Pork)
1 pk Hot Italian Sausage (Pork)
1 lb Bison Hot Dogs
1 lb Bison Brats
(10) .66 oz Bison Snack Sticks
(10) .66 oz Bison Jerky
(2) 6oz Bison Summer Sausage
http://www.sayersbrook.com/variety-value-pack-20/


SATISFACTION GUARANTEE

Toll Free
1-888-854-4449 | or: 1-888-472-9377
Fax: 855-398-4409
2056 hwy 195, Hermann, MO 65041
info@sayersbrook.com
http://www.sayersbrook.com/

Healthy Tips for Hot Dogs and Hamburgers

From the Diabetic Living Online website its - Healthy Tips for Hot Dogs and Hamburgers. Tailgate and grill out and still eat healthy with these tips on how. Find all all the tips at the Diabetic Living Online website. Enjoy and Eat Healthy!  http://www.diabeticlivingonline.com/


Healthy Tips for Hot Dogs and Hamburgers

Yes, you can eat hot dogs and hamburgers on your diabetic diet. Just follow a few tips and tricks, and start enjoying these barbecue favorites guilt-free.


Where's the Beef?
Hamburger meat, by government standards, is fresh or frozen ground beef without anything else added and can contain no more than 30 percent fat by weight. At the supermarket, hamburger meat is labeled with its percentage of lean meat and percentage of fat, such as 80/20 or 93/7. Not so at a friend's barbecue or a ballpark grill. Here are some good rules of thumb:
-- A 3-ounce serving of cooked meat is just right -- there's no need to pile on extra patties or order a large burger unless you share.......


6 Ways to Lighten Your Hot Dog or Hamburger
Go Topless
Ditch half the bun to cut carbs. Opt for a whole grain bun when you have the choice. If available, use a lettuce-leaf topper to help keep your fingers clean......


Scope Out the Grill
Look for vendors who use an open grill rather than a smooth-top grill. The open grill lets a little more fat drip away......



* Click the link below for all the Healthy Tips for Hot Dogs and Hamburgers
http://www.diabeticlivingonline.com/food-to-eat/nutrition/healthy-tips-hot-dogs-and-hamburgers

Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries

Dinner Tonight: Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries




It's been a cloudy and rainy day out today. But we really need the rain, everything was so dry. Not feeling real well today. I don't know if I slept in an awkward position or turned the wrong way but my lower back is really bothering me today. Had a heating pad on it in the afternoon and it did feel better as the day went on. Didn't do a whole lot today, finished up some laundry for Mom and that was about it for the day. For dinner tonight an area classic, Cheese Coneys! I prepared Turkey Frank Cincinnati Style Cheese Coneys w/ Baked Crinkle Fries.





I used Ball Park Smoked White Meat Turkey Franks. I boiled them, it took about 5 minutes and they were ready,plump, and delicious. I opened up a can of Skyline Original Chili and heated that up for my Chili Topping. I served everything on a Aunt Millie's Reduced Calorie Hot Dog Buns. Then topped it with French’s Yellow Mustard and Sargento Reduced Fat Sharp Cheddar Shredded Cheese. Put it altogether and you have a prime example of the World Famous Cincinnati Style Cheese Coney! Had a small side of some Skyline Oyster Crackers with a few drops of Frank’s Hot Sauce on them, it’s a Cincinnati thing!





I baked some Ore Ida Crinkle Fries for a side and had some Hunt's Ketchup for dipping. Also  had an Ice-Cold Diet Dr. Pepper to drink. For dessert later a Jello Sugar Free Dark Mousse.






Ball Park Bun Size Smoked White Turkey Franks – Dial up the lean while you dial in the flavor.

Ball Park Turkey Franks are so packed full of classic Ball Park satisfaction, don’t be surprised if he thinks he’s eating an original Ball Park.

 Nutrition Facts Serving Size 50 G
Servings Per Container 8
Amount Per Serving Calories 45 Calories from Fat 0 % Daily Value* Total Fat 0 G 0 Saturated Fat 0 G 0 Trans Fat 0 G Cholesterol 10 Mg 3 Sodium 490 Mg 20 Potassium 3780 Mg 11 Total Carbohydrate 5 G 2 Dietary Fiber 0 G 0 Sugars 1 G Protein 6 G

http://ballparkbrand.com/#!/products/turkey





Skyline Chili
Enjoy the delicious taste of Cincinnati Skyline Chili. It is easy to make. This original chili has a

wonderful flavor. It will be a welcome addition to your kitchen food supplies.
* Cincinnati chili
* Original taste

Ingredients:
Beef, Water, Tomato Paste, Corn Starch, Spices, Salt, Onion, Garlic, Paprika And Natural Flavors.
Directions:
Microwave: empty contents into microwave-safe container. Cover.Microwave on high power for at least 1 minute or until hot. Stove top:empty contents into sauce pan. Heat over medium heat until hot, stirring occasionally.

http://www.skylinechili.com/index.php

One of America's Favorites - Coney Island Hot Dog

A Coney Island Hot Dog (or Coney Dog or Coney) is a natural-casing beef or beef and pork

A Flint-style coney

European-style Wiener Würstchen (Vienna sausage) of German origin having a natural lamb or sheep casing, topped with a beef heart-based sauce, one or two stripes of yellow mustard and diced or chopped white onions. The variety is a fixture in Jackson, Flint, Detroit, Kalamazoo, southeastern Michigan, and Fort Wayne, Indiana. A coney dog is not to be confused with a chili dog, a more generic ground beef-based chili-topped hot dog. A similar item called a Cheese Coney is found on menus at many Cincinnati area restaurants, also developed by Greek and Macedonian immigrants, but using a ground-beef base for the meat sauce.



In 1913 the Coney Island Chamber of Commerce in New York banned the use of the term "hot dog" on restaurant signs on Coney Island. This action was caused by visitors taking the term too literally, assuming there was dog meat in the sausage itself. Because of this action by the Chamber of Commerce, immigrants passing through the area didn't know the sausage in a bun by the American moniker "hot dog". Instead, the handheld food would have been known to immigrants as a "coney island". The style originated in the early 20th century in Michigan, with competing claims from American and Lafayette Coney Islands (1917) in Detroit, and Todoroff's Original Coney Island (1914) in Jackson. The longest continuously operated Coney Island (in the same location) is in Kalamazoo, Michigan (1915).



Local varieties:

* Detroit style

Detroit style: In Detroit historically many Greek and Macedonian immigrants operated Coney islands, or restaurants serving Detroit Coney dogs. By 2012 many Albanians began operating them as well. The Greeks established Onassis Coney Island, which has closed. Greek immigrants established the Coney chains Kerby's Koney Island, Leo's Coney Island, and National Coney Island during the 1960s and early 1970s. All three chains sell some Greek food items with Coney dogs. National has most of its restaurants on the east side of the city, and Kerby's and Leo's have the bulk of their restaurants on the west side of the Detroit area.


* Flint Style
Flint style is characterized by a dry hot dog topping made with a base of ground beef heart, which is ground to a consistency of fine-ground beef. Some assert that in order to be an "authentic" Flint coney, the hot dog must be a Koegel coney and the sauce by Angelo's, which opened in 1949. However, the sauce was originally developed by a Macedonian in 1924, Simion P. (Sam) Brayan, for his Flint's Original Coney Island restaurant. Brayan was the one who contracted with Koegel Meat Company to make the coney they still make today, also contracting with Abbott's Meat to provide the fine-grind beef heart sauce base. Abbott's still makes Brayan's 1924 sauce base available to restaurants through the Koegel Meat Company. Restaurants then add chopped onions sautéed in beef tallow, along with their own spice mix and other ingredients, to Abbott's sauce base to make their sauce.

Popular folklore perpetuates a myth that a Flint coney sauce recipe containing ground beef and ground hot dogs is the "original" Flint Coney sauce recipe. Variations on this story include either that a relative of the storyteller knew or worked with the former owner of Flint's Original and received the recipe from them, or that the wife of the owner of Flint's Original allowed the publication of the recipe in the Flint Journal after his death. Ron Krueger, longtime food writer of the Flint Journal, included it in a collection of recipes from the newspaper but without a cited source, unlike the rest of the recipes in the collection. When asked about this Mr. Krueger replied, “That recipe appeared in The Journal several times over the years. [I don't] think I ever saw it in the context of a story or ever saw any attribution. It always included the word ‘original’ in the title, but anybody who knows anything knows otherwise.” As to the second myth of Brayan's wife later allowing the publication of the recipe, Velicia Brayan died in 1976, while Simion Brayan lived until the age of 100 and died in 1990. The actual source of this recipe appears to be an earlier Flint Journal Food Editor, Joy Gallagher, who included the recipe in her column of May 23, 1978. In that column she stated she had included the recipe in an even earlier column. Her apparent source was "a woman who said she was the wife of a chef at the original Coney Island, and that she copied the recipe from his personal recipe book." Gallagher stated "I believe her". However, Gallagher also wrote, "I'm not making any claims". In the same column she also included a second recipe that used beef heart, which she wrote "came to me recently from a reader who swears it is the sauce served at Angelo's." The folklore has mixed the supposed sources of the two recipes in this column from Gallagher, with people claiming the ground hot dog recipe is reportedly from Angelo's. In his column published in the Flint Journal on April 18, 1995, Food Editor Ron Krueger reported taking Gallagher's ground hot dog recipe directly to Angelo's co-owner Tom V. Branoff, who refuted the recipe line-by-line. Gallagher's pre-1978 column is still being researched.


* Jackson Style
Jackson style uses a topping of either ground beef or ground beef heart, onions and spices. The Todoroffs' restaurants were some of the earlier locations for Jackson coneys beginning in 1914. However, those locations are now closed. The company currently manufactures and distribute their coney sauce for retail purchase at supermarkets or other restaurants. There are several other coney restaurants in the area, most notably Jackson Coney Island and Virginia Coney Island, both of which are located on East Michigan Avenue in front of the train station near where the original Todoroff's restaurant was located. These restaurants all use a blend of onion and spices similar to Todoroff's but use ground beef heart instead of ground beef for the coney sauce. The Jackson style was late to the usage of beef heart in the sauce, using ground beef prior to converting to ground beef heart in the early 1940s. Jackson takes their coneys very seriously. Each year Jackson Magazine or the Jackson Citizen Patriot have a best coney contest voted on by residents for all the restaurants in the area.

Skyline Chili Cheese Coney

* Cincinnati Style
Cincinnati style uses a topping of ground beef, tomato paste, and spices, with toppings including onions and mustard. The original recipe was developed by the Karjieff brothers of Empress Chili in the 1920s and is used both on coney dogs and on spaghetti.

Muenster Turkey Franks w/ Baked Fries

Dinner Tonight: Muenster Turkey Franks w/ Baked Fries

We avoided the heavy storms that hit in some areas around here last night, just a shower or two. One good thing is the storm moved out the heat and humidity. It was about 59 degrees this morning, with no Humidity! Ran a few errands for myself and Mom and that was about it for the day. Did repair another down spout on the car port that had blown off from the storm Saturday Night. For dinner tonight I prepared a Muenster Turkey Frank w/ Baked Fries.








I used Jennie - O Bun Length Uncured Turkey Franks. My last package of my free samples of Jennie - O Turkey Franks. I love grilling but I'm a huge fan of boiling Franks and Dogs also. So I boiled these for dinner. These are some nice looking plump Turkey Franks, when boiled. Fantastic taste and as they say, they're Bun Length. I served it on a Healthy Life Whole Grain Hot Dog Bun. I had been using Aunt Millie's Reduced Calories Buns but they are getting tough to find in local stores, not sure why but Kroger no longer carries them. Anyway served it on the Healthy Life Whole Grain Bun and topped with a slice of Boar's Head Muenster Cheese and French's Yellow Mustard. One fine Frank, Thank you Jennie - O! For a side dish I baked up some Ore Ida Simply Cracked Black Pepper and Sea Salt Country Style Fries, served these with a side of Hunt’s Ketchup for dipping.   For dessert later a Healthy Choice Dark Fudge Swirl Frozen Greek Yogurt.









Jennie - O Bun Length Uncured Turkey Franks

Product Features:
* No Gluten
* 8 oz. Package
* All Natural
* No Preservative
* No Nitrate or Nitrites
* Lean



Nutritional Information
Serving Size 56 g Total Carbohydrates 2 g
Calories 80 Dietary Fiber 0 g
Calories From Fat 40 Sugars 1 g
Total Fat 4.0 g Protein 8 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 45 mg Iron 4%
Sodium 410 mg Calcium 2%

Ingredients
DARK TURKEY, WATER, CONTAINS 2% OR LESS FRANK SEASONING (SUGAR, YEAST EXTRACT, PAPRIKA, SALT, DRIED GARLIC, NATURAL FLAVOR, PAPRIKA EXTRACT (COLOR)), RICE STARCH, SALT, NATURAL FLAVOR (CELERY JUICE POWDER), POTASSIUM CHLORIDE, NATURAL FLAVORING. MADE WITH COLLAGEN CASING. NO GLUTEN.

- See more at: http://www.jennieo.com/products/196-Bun-Length-Uncured-Turkey-Franks#sthash.OsuHWgcq.dpuf

Jennie - O Uncured Turkey Franks and...

Dinner Tonight: Jennie - O Uncured Turkey Franks

Another beautiful day out today, sunny and a high of 75! Started the day with a Turkey Goetta and Hash Brown Hash for Breakfast. Caught up on some household chores and then out on the cart enjoying the beautiful day. For dinner I prepared some Jennie - O Uncured Turkey Franks and warmed a bowl of some leftover Green Beans from last night's dinner.








I used the Jennie - O Uncured Turkey Franks that I received from Jennie - O, as free samples to try. I had them frozen and let them thaw in the fridge overnight. We were low on Propane Gas for the grill so I boiled them in water. These are nice plump, great tasting Turkey Franks! Actually some of the best Turkey Franks I've ever tried. I've got one package left in the freezer, unfortunately I've yet to find a store in this are that sells these. I've requested them at a few stores but no go so far! They cooked up in only 5 minutes. i served it on a Healthy Life Whole Grain Hot Dog Bun and topped it with French's Yellow Mustard. For a side dish I reheated a bowl of the Green Beans we had for dinner last night. For dessert later a Jello Sugar Free Dark Chocolate Pudding topped with Cool Whip Free.









Jennie - O Uncured Turkey Franks

Product Features:
* No Gluten
* 8 oz. Package
* All Natural
* Lean
* No Preservatives
* No Nitrate or Nitrites


Nutritional Information
Serving Size 56 g Total Carbohydrates 2 g
Calories 80 Dietary Fiber 0 g
Calories From Fat 40 Sugars 1 g
Total Fat 4.0 g Protein 8 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 45 mg Iron 4%
Sodium 410 mg Calcium 2%
Ingredients
DARK TURKEY, WATER, CONTAINS 2% OR LESS FRANK SEASONING (SUGAR, YEAST EXTRACT, PAPRIKA, SALT, DRIED GARLIC, NATURAL FLAVOR, PAPRIKA EXTRACT (COLOR)), RICE STARCH, SALT, NATURAL FLAVOR (CELERY JUICE POWDER), POTASSIUM CHLORIDE, NATURAL FLAVORING. MADE WITH COLLAGEN CASING. NO GLUTEN.
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.


https://www.jennieo.com/products/197-Uncured-Turkey-Franks

Grilled Jennie - O Jalapeño Jack Turkey Franks w/ Cheddar and Bacon Potato Salad

Dinner Tonight: Grilled Jennie - O Jalapeño Jack Uncured Turkey Franks w/ Cheddar and Bacon Potato Salad

About 85 degrees today, sunny and not quite as humid. Got a chance to see the Blue Angels pass over in formation earlier today, one beautiful sight! Not much going on, caught up on some household chores and cleaned the grill. Started off with Eggs and Jennie - O Turkey Bacon, then for lunch a Jennie - O Sliced Roasted Turkey and Swiss Sandwich, and the Jennie - O Jalapeno and Cheddar Turkey Franks for dinner, Tonight I prepared Grilled Jennie - O Jalapeño Jack Turkey Franks w/ Cheddar and Bacon Potato Salad.








Jennie - O sent me the Jennie - O Jalapeño Jack Uncured Turkey Franks to try yesterday and couldn't wait to give them a try! So I fired the grill up and got them Dogs a grilling! They grilled up perfectly and tasted just as good and the Frank had a nice snap to it when biting into it! Good Cheese flavor and nice heat from the Jalapenos. One tasty Frank! Served it on a Healthy Life Whole Grain Hot Dog Bun and topped with some French's Yellow Mustard. As my Franks were grilling I grilled Mom and Dad a couple of Hamburgers.








Earlier I made some Cheddar and Bacon Potato Salad. I made this a while back and instantly loved it! I wasn't a huge Potato Salad fan until I made this. The Sour Cream and Chipotle Mayo makes an incredible tasty base for everything. If you like Potato Salad, give this one a try. I also prepared Mom and Dad a couple of ears of Sweet Corn. Fantastic dinner tonight! For dessert later a Jello Sugarless Dark Chocolate Mousse.






Jennie - O Jalapeño Jack Uncured Turkey Franks

Product Features:
* No Gluten
* 8 oz. Package
* Lean
* No Preservatives
* No Nitrate or Nitrites



Nutritional Information
Serving Size 56 g Total Carbohydrates 2 g
Calories 80 Dietary Fiber 0 g
Calories From Fat 40 Sugars 0 g
Total Fat 4.5 g Protein 9 g
Saturated Fat 1.5 g Vitamin A 0%
Trans Fat .0 g Vitamin C 0%
Cholesterol 40 mg Iron 4%
Sodium 440 mg Calcium 2%
Ingredients
DARK TURKEY, WATER, PASTEURIZED PROCESS MONTEREY JACK CHEESE ((CULTURED MILK, SALT, ENZYMES), WATER, CREAM, SODIUM PHOSPHATE, SALT, SODIUM HEXAMETAPHOSPHATE), CONTAINS 2% OR LESS RICE STARCH, JALAPENO SEASONING (SALT, DEXTROSE, DEHYDRATED GREEN BELL PEPPER, DEHYDRATED JALAPENO PEPPER, GARLIC POWDER, SPICE, ONION POWDER, NATURAL AND ARTIFICIAL FLAVORS), NATURAL FLAVOR (CELERY JUICE POWDER), POTASSIUM CHLORIDE, SALT, NATURAL FLAVORING. MADE WITH COLLAGEN CASING. NO GLUTEN.
Our products are labeled in compliance with government regulations. It is always necessary to read the labels on the products to determine if the food product meets your required needs regardless of how the product is represented on this site.

- See more at: http://www.jennieo.com/products/198-Jalape%C3%B1o-Jack-Uncured-Turkey-Franks#sthash.jtK1pyda.dpuf









Cheddar and Bacon Potato Salad

If you love the big, bold flavors of loaded potatoes, you’ll flip for this potato salad recipe. It’s got all the fixin’s: Cheddar, bacon, red onions, sour cream and chives. Just 10 minutes to prepare, 20 minutes to the table!
Cheddar & Bacon Potato Salad Recipe
Directions

1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes*
1/2 cup chipotle or light mayonnaise
1/2 cup sour cream
2 tablespoons chopped fresh chives
1/4 teaspoon garlic salt
freshly ground pepper to taste
1/3 cup Crystal Farms® Reduced-Fat Shredded Sharp Cheddar Cheese
1/4 cup real bacon pieces
1/4 cup finely chopped red onion
1. Place potatoes and ¼ cup water in a microwaveable bowl. Cover; microwave on HIGH heat 10 to 12 minutes, until potatoes are tender. Cool.

2. Mix mayonnaise, sour cream, chives, garlic salt, and pepper in a large serving bowl until well blended.

3. Gently stir potatoes into dressing until well coated. Sprinkle with cheese, bacon, and red onion; cover and refrigerate until ready to serve. Stir toppings in just before serving.
Chipotle mayonnaise is readily available in the condiment aisle—or you can make your own by stirring one or two finely chopped canned chipotle chiles into plain mayonnaise.
Reduced-fat (light) sour cream is a good substitution for regular sour cream
If fresh chives are hard to find, substitute green onions.
Stove top: Place 1 package Simply Potatoes® Steakhouse Seasoned Diced Potatoes in a medium saucepan with 1/2 cup water. Bring to a boil; reduce heat to medium-low and cover. Cook about 10 minutes or until potatoes are just tender.
*Can be substituted with Simply Potatoes® Diced Potatoes with Onion



Serving Size: 1/6th of recipe
Calories 190; Total Fat 10g; Saturated Fat 3g; Cholesterol 18mg; Sodium 680mg; Carbohydrate 23g; Dietary Fiber 2g; Protein 5g


http://www.simplypotatoes.com/recipes/cheddar-bacon-potato-salad-recipe/4503a