Nobody, I mean nobody puts ketchup on a hotdog.

No truer words were ever spoken

Dear Cecil:

I was sitting at the Montreal Pool Room eating my all-dressed hot dog and suddenly the question hit me: why is there no ketchup in an all-dressed? Is ketchup not as respectable a condiment as relish or mustard? Is there a conspiracy? Does Dirty Harry’s remark about ketchup in a hot dog have anything to do with it? I would be so thankful if you could shine a light on this obscure bit of knowledge for a passionate and perplexed user of ketchup.

— Paul Macneil, Dorval, Quebec

Cecil replies:

Paul, I know you don’t mean to act like an alfalfa-chewing barbarian, but this is like asking why Leonardo didn’t paint the Mona Lisa on black velvet. Ketchup is destructive of all that is right and just about a properly assembled hot dog (and we’re talking about a pure beef hot dog, not one of those things you could serve with dressing on Thanksgiving).

Ketchup smothers the flavor of the hot dog because ketchup makers add sugar to their products. That takes the edge off the highly acidic tomatoes, but it takes the edge off everything else, too. Which is exactly why a lot of parents like it, according to Mel Plotsky, sales manager for the David Berg hot dog company in Chicago. (Chicago is one of the hot dog’s holy cities.) Put ketchup on it and a kid will swallow anything–and from there it’s a straight shot to Velveeta cheese, Franco-American spaghetti, and Deborah Norville.

For that matter, you want to watch the mustard, too. Plotsky says your mainstream brands like French’s put in too much turmeric and whatnot. What you want is some unpretentious mustard like Plochman’s that enhances rather than competes with the flavor of the beef. You should also steam or grill rather than boil your hot dogs–water leaches away the flavor and softens the wiener till it becomes non-tooth-resistant mush.

But–getting back to the original question–you say you like the taste of tomatoes. Fine, then eat tomatoes, as God meant them to be eaten–fresh sliced and piled on top of the hot dog. The recommended ingredients of a hot dog with everything, in order of application, are mustard, relish, chopped onion, sliced tomato, kosher pickle spear, optional peppers, and celery salt. (Many think you have to get kraut in there too, but Cecil wants a hot dog, not Oktoberfest.)

People get pretty emotional over the ketchup question. Mel Plotsky opened our discussion by describing the condiment as a “catchall of garbage.” Over at crosstown rival Vienna Sausage, they refer to ketchup as the “K-word.” If you go into an authentic hot dog joint and ask for ketchup on your hot dog, the counterman will pause and look you in the eye. He may or may not say, “Ketchup?” with a tone of disbelief. But you may be certain what he’s thinking: “Behold this creature that walks like a man. It wants ketchup on its hot dog.”

But hey, if you want ketchup, by all means get it.

— Cecil Adams

Lard

They eat lard

First trip of the year to the Farmer’s Market

Mrs. BigDumbChimp and I made a quick run over to the Mt. P farmers market and just grabbed a bunch of stuff. Looks good though!! Beets, cucumbers for some Yankee freezer pickles, strawberries, green beens, broccoli, asparagus, tomatoes, onions and some honey. Gotta love spring.

Wine braised Short Ribs with Blue Cheese Grits

Ok, lets hope this gets me back on the horse for real.

Beef short ribs are like heaven. Like beef cheeks or a good brasato al barolo, they have an amazing beef flavor with that fork tender fall part texture. It’s a great fall-winter meal but damn If I wouldn’t eat them all year long.

As always, source your beef from a good butcher who can make sure you get nice big thick shortribs. you can use the cross-cut or the single rib style. My butcher had the cross cut so thats what was used here.

Back on the horse again

I’ve been a real bad blog daddy…. again. But I’m back I have a few posts in mind for the next few weeks and I hope to be making it out to the Pig Pickn’ this weekend, but just got some family news that might make that unlikely. So look forward (those that still check in here) for more Porky goodness soon.

Publix Prestigious Palmetto Pig Pick’n Championship

The Publix Super Markets Charities
Prestigious Palmetto Pig Pick’n Championship
Sponsored by the
Olde Charlestowne Sertoma Club
P. O. Box 31459
Charleston, SC 29417-1669
Press Release FOR IMMEDIATE RELEASE Date: February 18, 2008 Phone: (843) 225-0008

Contact: Maria Aselage maria@hearsaycommunications.com

Olde Charlestowne Sertoma Club Holds 24th Annual Publix Prestigious Palmetto Pig Pick’n ~ A Portion of the Proceeds Will be Donated to a Lowcountry Literacy Program ~

Web site here

CHARLESTON, SC – The Olde Charlestowne Sertoma Club will be “hamming it up” at the Exchange Park in Ladson on March 7 & 8 during its 24th annual Publix Prestigious Palmetto Pig Pick‟n. One of the largest barbecue contests in the Southeast, this year‟s event boasts more than 60 cooking teams competing in the Lowcountry Division Contest. The event will also host members of the Kansas City Barbecue Society, the world’s largest organization of barbeque and grilling enthusiasts with over 8,000 members worldwide. Additionally, Southern Living BBQ on Tour will be part of the competition. “This year, the event will pay tribute to the 50th anniversary of Dr. Seuss‟ The Cat in the Hat by using the theme „The Pig in the Hat,‟” said Tommy Brush, director of the 2008 Publix Prestigious Palmetto Pig Pick‟n. “We will be donating $2.00 from each ticket sold to the Trident Literacy Association, a non-profit organization whose mission is to increase literacy in Charleston, Berkeley and Dorchester counties. Additionally, we ask everyone to bring a children‟s book that will be donated to Lowcountry schools.”
The fun begins on Friday, March 7, at 5:00 p.m. for the annual “Anything Butt” contest. Participants will cook anything but pork – foods such as alligator, catfish stew, tenderloin, quail and shrimp – and compete for prizes. Admission into the park that night is $5.00 and an additional $10.00 to sample the unique cuisine. Guests will also get the chance on Friday to visit with the cooking teams and learn more about the art of barbecue.

Gates open on Saturday, March 8, at 1:00 p.m. with the sampling starting at 2:00 p.m. For $20.00, the public will get into the gate and will enjoy endless samples of barbecue from all of the competing teams in the Lowcountry Division contest. At 4:00 p.m., the East Coast Party Band takes the stage. Trophies and prize money will be given to the winning cooking teams at 5:30 p.m., and at 8:00 p.m. the day ends with the WW Williams fireworks display. Coupons for $5.00 off Saturday‟s gate admission will be available at all Lowcountry Publix grocery stores the week of the event. Additionally, those who bring a children‟s book will receive $2.00 off the admission price on Saturday.
“This two day event has something for the entire family to enjoy, including the kids,” said Mr. Brush. “I encourage everyone to join us for two days of food, fun and fireworks. Not only will you get to sample some of the best barbecue the area has to offer, but you will have the opportunity to promote literacy for all Lowcountry residents.”

Repeal day!

75 years ago today one of the most moronic and unsuccessful attempts by the “Holier than thou” crowd was repealed. Celebrate today with a beer, a glass of wine, a whiskey or any adult beverage of your preference.

The 21st Amendment

Ratified December 5, 1933

Section 1. The eighteenth article of amendment to the Constitution of the United States is hereby repealed.

Section 2. The transportation or importation into any State, Territory, or possession of the United States for delivery or use there in of intoxicating liquors, in violation of the laws thereof, is hereby prohibited.

Section 3. This article shall be inoperative unless it shall have been ratified as an amendment to the Constitution by conventions in the several States, as provided in the Constitution, within seven years from the date of the submission hereof to the States by the Congress.

Cheers!! In your face Women’s Christian Temperance Union.

Beer Fridge 10/4/07

Dales Pale Ale, Brother Thelonious Belgian Style Abby Ale, Coopers Strong Vintage Ale, Heavy Seas “Hang Ten” Weizen Dopplebock, Bell’s Two Hearted Ale, Bell’s Pale Ale, Dogfish Head Pumpkin Ale, Dogfish Head 90 Min IPA, Dogfish Head Indian Brown Ale, Dogfish Head Midas Touch, Dogfish Head Chateau Jiahu, Dogfish Head Olde School Barleywine, Dogfish Head Immort Ale, Samuel Adams Hallertau Imperial Pilsner, Ommegang Witte, Ommegang Abbey Ale, Ommegang Three Philosophers, Terrapin Rye Squared, Great Divide Hades Ale, Great Divide St. Bridget’s Porter, Great Divide Old Ruffian Barley Wine, Meantime London Porter, Sierra Nevada Anniversary Ale, Sierra Nevada Bigfoot Ale, Allagash White, Allagash Curieux, Kasteel Bruin-Brune, Samichlaus, Stoudt Fat Dog, Young’s Old Nick Barleywine, St. Bernardus Abt 12, Saison Dupont, Flying Dog Wild Dog Weizenbock (yikes I need to drink this), Jolly Pumpkin Luciernaga “The Firefly” , Nøgne ØAmerican Porter, Aventinus Weizen-Eisbock, Brasserie Dubuisson Bush “Scaldis” Quadruppel, Aecht Schlenkerla Rauchbier

 

Whew

Ted’s Butcherblock beer tasting with food pairing September 20

The wife and my 5th wedding anniversary is this weekend and we have all sorts of things planned including last night’s trip to Ted’s Butcherblock for the 4th installment of their Beer tasting and food pairing. As usual it was a wonderful evening with fantastic beers from all over the world (none of which I had had before) and great food from the head chef.

Rowan’s Creek Bourbon

Well it was time to find another bourbon to try so I scurried (yes scurried) down to the local liquor store to see what was going to be next. After the last two reviews I has going to have to find something that would stand up. Sitting right next to Noah’s Mill was this bottle of Rowan’s Creek. You can tell that it comes from the same people that gave us Noah’s mill by the familiar brown “rustic” style label. This bourbon is named after the creek that “Noah’s Mill” resides on. The creek was the sole source of the limestone filtered water that is used in both Noah’s mill and Rowan’s Creek bourbons (as well as others).

 

Rowan’s Creek is stored in charred oak barrels Twelve years and it is bottled at 50.05% alc./vol. (100.1 proof). As is Noah’s Mill, Rowan’s Creek is hand bottled in small batches. It is almost as rich and dark a color as it’s bigger brother and you can tell by the smell and assume by its proof that it is a slightly lighter product. This is not a bad thing by any means, it is just different. It’s quite fragrant although not as rich as Noah’s Mill. Expected hits of Caramel, fruit, and vanilla. The taste is less in your face as Noah’s but very smooth and still quite rich. The taste has vanilla, smoke, oak, leather, some pear, lemon, and floral notes. Very drinkable with a medium body. It’s not as super charged as Noah’s so have a few (like you don’t have a few Noah’s?). I think I paid $30.00 a 750ml so it is a little bit more affordable than buying the big costly bourbons like Bookers and Noah’s. This is one that I’ll keep around. Less kick that the high octane Noah’s but keeps the high quality standards of its sibling. Very nice.

I think I’ll try and track down some of this next.