Skip to comments.Oscar Mayerís New Offering: Itís Bacon, Itís A Hot Dog ó Itís A Bacon Hot Dog
Posted on 05/15/2013 6:19:15 PM PDT by Pan_Yan
How many times have you looked at pigs in a blanket with a side-eyed glance, secretly wishing those blankets were made of bacon pigs in a pig blanket, if you will? Maybe often, perhaps never, but fans of all things pork are surely rejoicing at the news that Oscar Mayer is debuting bacon hot dogs this summer.
Yes, you read that correctly hot dogs with the flavor of bacon. No need to wrap your pork in pork by hand, in other words.
No one knows bacon like Oscar Mayer, Jared Baker, director of Oscar Mayer hot dogs *, said in a statement, via Yahoo! Shine. We know Americans love bacon, and we know they love hot dogs, so it seemed like the perfect time for us to introduce our first hot dog made with bacon.
Kraft Foods says the bacon dogs will be on store shelves in time for the Memorial Day grilling season kickoff , and will be available around the country. Other hot dog iterations are also in the works, including a gluten-free chicken-breast hot dog and a larger version of the Smokies smoked sausages.
Of course, these hot dogs arent just ground up bacon (sigh) the ingredients tout no artificial flavors, fillers or by-products, but include mechanically separated turkey, chicken, and pork as well as bacon pieces.
*Full disclosure: Hot dog director is my dream job. Or perhaps Deputy Chief of Cheese.
But is it Halal?
yes it is eat all you want
There is nothing bacon can’t do.
yes, Muslim outreach. Sold at NASA snackbar
I am going to wear on on my next plane trip.
It’s like the Fourth of July ... but NOW WITH BACON!
I don’t remember where I got the recipe, but when my kids were younger (over 30 years ago at least), I used to split open a hot dog, put pieces of American cheese in the middle, then wrap it in bacon, and cook it in the oven until the bacon was done.
I think this is a big plus, because the flavorings used in hot dogs, bologna and bratwurst get kind of loathsome after a while.
The reason bacon is so tasty is because it has some of the highest concentration of “savory” flavor in it. Savory is the “fifth flavor”, along with sweet, salty, sour and bitter.
While there is some savory in most meat, bacon has about half a dozen different kinds. Comparatively, imagine how good salty food would be if you hadn’t had any for months.
Oddly enough, savory is canceled out by sweetness, so it only works in foods that are not sweet.
now that is a home wrecker
I used to split open a hot dog, put pieces of American cheese in the middle, then wrap it in bacon, and cook it in the oven until the bacon was done.
That’s not a recipe, it’s a life shortener. Where can I get these dogs.
'Pork bellies... I knew it, I knew it.'
"...a dozen to go, don't bother wrappin em"
I remember those! Only my dad would barbeque them.
my mom made those all the time when i was a growing up
they're alright, but IMHO, nothing to to get freaked out about.
Now to be fair ,I like bacon but not batsh*t crazy about it
Bacon dogs? Has Bloomberg banned it yet?
Tastiest lookin’ heart attack I’ve seen in a long time! If you want something even more delicious but Kosher, try this: http://www.freerepublic.com/focus/chat/3019883/posts?page=22#22 Can’t really say if it is any healthier, especially if you order the ‘old-fashioned’ or ‘fat’, though.
Actually, it stinks. Now the chili filled hotdogs of the 1990’s were UNBELIEVABLE!
Not surprising but it's still a clever marketing strategy. Lots of people will try them just to try them, then go back to home made ones.
No. Hot dogs are NOT made of Turkey or Chicken. Ever
I had no idea that most Nathan’s hot dogs are not kosher until I saw this thread.
Use smoked brats!
Hebrew National! I can add bacon, but I can’t remove the “mechanically separated turkey [&] chicken” from Oscar’s dogs...
oh my goodness !
First the cheese dog and now the Bacon Dog. Next the bacon-cheese dog? Life would truly be good!
nope not Halal, but it IS full of Hell on You to Muslims ;)
But I love bacon with pancakes with lots of real maple syrup covering it all.
Recipe: Brick hot dog. Use Hebrew brand, or Nathan's as a second choice.
Bun, kraut, yellow mustard, brick.
Butterfly hotdog by cutting long way. Don't cut all the way through. Open hot dog like a long book and press down on hot skillet. Place a little foil over the dog and press with brick while cooking. Turn over, repeat. Turn over one last time until seared well and heated through.
Place in toasted bun which has had mustard applied, cut side up. Fill cut with kraut and more mustard.
Best. Hot dog. Ever.
Doesn’t sound Kosher to me!
(rolls sleeves up arms)(It may be worth it to save this list for future cooking reference)
The five primary flavors are sweet, sour, salty, bitter and savory(umami). The tastiest foods have a good blend of these primary flavors and pleasant secondary, tertiary and mouth feel sensations.
The six secondary flavors are spicy (piquance or pungency),
fatty or oily, coolness (like minty, menthol or camphor),
astringent (like alum or lemon), heartiness (like alcohol),
and numbness (like nutmeg or clove).
The tertiary flavors are more oriented towards textures, like crunchy, chewy, crispy, crystalline, powdery, earthy, fishy, juicy, squashy, runny, solid, hard, soft, tough, soggy, firm, and creamy. I think a good argument can be made for fizzy (carbonated) and foamy to be added to this list.
And these are different from what is called the “mouth feel” of foods:
Cohesiveness: Degree to which the sample deforms before rupturing when biting with molars.
Density: Compactness of cross section of the sample after biting completely through with the molars.
Dryness: Degree to which the sample feels dry in the mouth.
Fracturability: Force with which the sample crumbles, cracks or shatters. Fracturability encompasses crumbliness, crispiness, crunchiness and brittleness.
Graininess: Degree to which a sample contains small grainy particles.
Gumminess: Energy required to disintegrate a semi-solid food to a state ready for swallowing.
Hardness: Force required to deform the product to given distance, i.e., force to compress between molars, bite through with incisors, compress between tongue and palate.
Heaviness: Weight of product perceived when first placed on tongue.
Moisture absorption: Amount of saliva absorbed by product.
Moisture release: Amount of wetness/juiciness released from sample.
Mouthcoating: Type and degree of coating in the mouth after mastication (for example, fat/oil).
Roughness: Degree of abrasiveness of product’s surface perceived by the tongue.
Slipperiness: Degree to which the product slides over the tongue.
Smoothness: Absence of any particles, lumps, bumps, etc., in the product.
Uniformity: Degree to which the sample is even throughout; homogeneity.
Uniformity of Bite: Evenness of force through bite.
Uniformity of Chew: Degree to which the chewing characteristics of the product are even throughout mastication.
Viscosity: Force required to draw a liquid from a spoon over the tongue.
Wetness: Amount of moisture perceived on product’s surface.
Starting with the primary flavors, many professional chefs now consider the ultimate flavor sauce to be equal parts Tabasco and Worcestershire.
It is a near perfect blend of sweet-sour-salty-bitter savory(umami) and spicy(piquance), so when added to recipes that have fats (fatty or oily taste), it covers most the taste spectrum, except for coolness, astringent, heartiness, and numbness.
The two together are the western equivalent of Chinese
Five Spice Powder, which is supposed to be a perfect blend of what they call Yin and Yang. Likewise, curry powder has an elaborate blend of spices to produce this flavor blend.
As a food, bacon is almost unique by having so much savory, a characteristic shared, oddly enough, by anchovies, which is the secret ingredient in Worcestershire sauce. But bacon also blends salty, sour and bitter very well, so sweetness is the “odd man out”.
This is why a sweet syrup tastes so good with bacon, perhaps separated somewhat in the mouth so it does not entirely cancel out the rather bland savory taste.
A good comparison is to piquance, how sweetness cancels hot sauce to some extent, but not entirely. Definitely not enough if you have eaten something way too spicy for you. This is why it works much better as a sweet, rich dairy product, as milk fat actually binds with capsicum to take it away from the taste buds, while the sweetness blocks it further.
what do you think bhf means
yeah take it lying down