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Hot dog Hamburger sauce

Back in the 50's thru to about 1990 we had a locally owned drive in that had its own proprietary hamburger and foolong hotdog sauce. After it closed down many people have tried to copy it often tasting nothing like the original. One local restaurant was advertising their. A few people online were saying how good it was and it was good, BUT as me and my neghbor confirmed there was no corn in the original and it zero celery, there were using chopped up cucumber instead, a definite no go, My neighbor gave me a copy of their recipe that she said she got from someone who had worked there and did I spent some time experimenting and trying to make it in smaller amounts and , well to be honest, less time consuming. I believe I got it, and have run samplings with some of the neighbors who like me well remember the taste.They love it a say it tastes just like the original The original called for using 8 pounds of peeled fresh tomatoes and salt left over night in the fridge.. I'm using a 28oz can of no salt added diced tomatoes (don't use the ones that have herb & spices added. There are TWO steps.. You make a base which yields about 5-6 cups. Then using one of those cups (you can freeze the rest) you add the Second step to make the sauce(relish) .

Base:
28 oz can of no salt added diced tomatoes (not flavored)
1/2 green pepper coarsely chopped
1 large onion, coarsely chopped
5 stalks of celery (no leaves) fine to coarsely chopped
you can chop all these in the food processor if you want.

1 24 oz can/jar of tomato sauce (I use the san marazano ones)
1/8 tsp (teaspoon) ground cloves
1/8 tsp allspice
1/8 tsp cinnamon
1/4 tsp ground ginger
1 TBSP coarse salt (you can use table salt a bit less
2.5 TBSP sugar
4 TBSP apple cider vinegar

Simmer over low/med heat while stirring occasionally all of the above in a covered saucepan for a good 3 fod hours till thickened and importantly that the celery is soft. That's your base.

STEP 2
To make 2 cups 1 jar of hotdog/hamburger relish from the above;

1 cup of the above base and add
3/4 cups green relish
1/4 cup ketchup
1 teaspoon garlic powder.

Mix together and store in the fridge overnight all though you don't have to wait I think it improves after a cold night in the fridge
that's it. It's easier that way to give away to friends and neighbors and they've been asking.. I've made 3 rounds already. T

However I use all the base at once and add the second step ingredients by multiplying them by how many cups of base I get.

I've never eaten so many hotdogs (even veggie ones) as this past month or two with all the taste testing LOL.. Was doing them on the grill, but now I just zap the hotdog for about 40 seconds on a plate , then load up the bun with sauce, stick the dog in and zap it again for about 30-40 secons,, Yum. If you go those dry Wonder Buns, get something better or at least steam them first..who don't like a steamie.
 
Getting ready for the weekend...

Taking a chance and living dangerously, 4 of us are going to a cousin's lake house a bit East of Big Rapids MI.  The three I'm going with have all hung out together on and off all summer, the other 2 at the house are a question mark, hope we are all well after the weekend.

 

Anyway I made my Lemon Curd Cheesecake to take.  Needs to ripen 2-3 days so I made it tonight.  Really a great cheesecake, 1 c. of fresh lemon curd is mixed into the  cheesecake for some tang.

 

 

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Friday was penne rigate in a light Romano sauce with chicken, mushrooms, tomatoes and basil.

Saturday was bbq country-style ribs with 2-tato salad (white and sweet potatoes). Then it was leftovers with and tomatoes and cukes from the garden.

Chuck

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Louis, I'm sorry but I don't remember what was each thing in details exactly. Those pictures were taken over the last few weeks.

Today I took my husband and daughters out to eat... Literally.

I was really happy, first time we ate in the balcony after the improvements I mentioned in a different thread.
I made a short video but I can't upload directly here (Robert, that would be a great improvement to AWO)

Today's menu was:
Sauté potatoes with fresh rosemary (first harvest from my "personal farm" YAY)
White rice
Weberized Garlic 🍞
Weberized skirt steak (that I forgot in the grill while we ate the salad and it dried so much it looked like a doormat)
IDK what brand (whatever oriental mix with dressing in a pouch and some tiny brown and crunchy things) bagged salad Darryl picked up at the store and it was delicious.

All that with a wonderful view of roofs. Oh and Downtown Los Angeles skyline on the background dressed with a golden California sunset.

I can say it was "Another day of sun", so happy I was.



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Raspberry Pie for this Weekend

This morning, before the heat started to rise, I made a Raspberry Pie, using frozen raspberries.  I used the berries frozen, so I let the pie bake an extra 20 mins to allow for the frozen berries.  I’ve also been making my pie crust with vegetable oil the last 4 pies I’ve made.  My curiosity was peaked by the Vintage Food Advertisements posted by Louie, showing the recipes for pie crust made with both Wesson Oil and Mazola.  I haven’t used this method for years.  We both quite like it.  I make a pretty good pie crust with Crisco, but this oil pie crust tastes every bit as good, just slightly less flaky.  Actually we like almost better than Crisco pie crust.

 

I also discovered Pie Crust bags, which make it easier and less messy to roll out, instead of using two sheets of wax paper.  Making a pie is much quicker too.

 

Eddie

 

[this post was last edited: 8/21/2020-12:31]

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The pie looks delicious Eddie! I was intrigued by the same vintage ad you referenced from Louie’s thread, so copied it into my Pepperplate app on the iPad a couple of weeks ago. Haven’t tried it out, yet.

Thanks for the tip about pie bags—had never heard of them. I may have to jump over to Amazon and order one. I have a large container of blueberries in the fridge that would make a wonderful pie.

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Thanks

Eugene if you buy one of these pie crust bags, get the 16” silicone, the most expensive, and it will make a crust large enough to fit a 9.5”  to 10” pan.  Also, its a heavier weight material and will last longer.  I paid $14.99 +$5.99 shipping at Bed Bath and Beyond for one delivered today. I used the recipe in the link, but increased the oil to 2/3 cup.  The extra flour in this recipe gives more dough for enough extra edge to crimp and seal it well.  Hint wet the countertop it keeps the bag from slipping while you roll the crust.

 

These bags really keep the flour mess down.  And the crusts roll out into perfect circles and hold together well when transferring them to the pan.  Just wash them with warm soapy water, rinse and dry.

 

The recipe I used is also attached.  I used unthawed, frozen 34 cups Raspberries, omitted the water, the berries have plenty of juice as they thaw.  I baked for 1 hr at 350F after the first 15 mins at 425F to allow for the frozen berry start.  It came out perfect.  The Minute tapioca with the cornstarch made it hold its shape when served.

 

https://www.allrecipes.com/recipe/12235/raspberry-pie-i/

 

 

Eddie

www.allrecipes.com

Oil Pie Crust

Very easy recipe from my Grandmother. Crust can be rolled out a second time if necessary and it won't get tough.
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These pies really look good....

 

<span style="font-family: helvetica;">Made me hungry so I made Fire Roasted tomato and Feta pasta with Shrimp.  What's the connection you ask?  None.  LOL.  When I get cravings its usually savory and not sweet but that pie really looks good.  I can imagine a piece warm with a scoop of vanilla ice cream.  YUMM.</span>

 

<span style="font-family: helvetica;">We also had blueberry pancakes for breakfast.  The blueberries were on their last legs so in the pancakes they went.</span>

 

 

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File under: Cooking Basics

Tired of producing mushy white long grain rice following package directions, I gave up and started using Minute Rice Premium, which turns out beautifully, but is hella expensive. (Note: That’s Minute Rice Premium; not standard Minute Rice.)

Then I watched an episode of “What’s Eating Dan”—on YouTube— featuring Dan Souza from America’s Test Kitchen, on how to properly cook standard white rice, as well as other varieties.

The key: Use equal parts white rice and water. Then add an additional 1/2 cup water to compensate for evaporation during cooking. Bring to a boil, reduce heat to low, cover the pan, and set the time for 15-20 minutes.

Result: Perfect white rice! No glop; no mush. Individual grains.

I’m planning to make a chicken-rice casserole and a batch of Simple Fried Rice (recipe upthread), plus I wanted to have some cooked rice on hand for lunch or a snack. (Rice, some butter, a little Parmesan, a bit of black pepper or Italian seasoning.)

Stirred 3 cups of long grain rice into 3 cups of water in a 4-quart saucepan, added 1/2 cup water to cover the evaporation factor, and 18 minutes later I had about 9 cups of perfectly cooked rice.

A good electric rice cooker makes perfect rice with no guesswork, but I have no room for a small appliance that may get used once every couple of months. I don’t even have a slow cooker, anymore.

[this post was last edited: 8/22/2020-20:22]

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All I've ever used for long grain white rice is the 2 liquid to 1 dry method. Perfect rice Everytime.

I saw a cooking show some years ago with Sarah Moulton saying how she had a problem cooking rice ? A trained chef that worked for Julia Child had a hard time with rice ? What's the mystery ?
 
I also use the ratio of 1 part rice 2 parts water, bring to a boil, reduce heat to simmer, cover when its slow simmer ( so it doesn’t boil over) and time for 18 mins. never fails, no matter how much rice I’m cooking.

 

Eddie
 

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