Serious Eats - seriouseats.com

Oh the cheese plastered on the dog makes me drool and think of hot fat I could get eating them one after another.

I may just lick my computer screen after this and hope it tastes the same.

I linked this post to our site at dogsontheroad.blogspot.com

Check us out.

Thanks - I guess the regular potatoes work just like the purple ones. I'll try it soon, with and without the paper towels (I don't have a steam basket).

Here in the Midwest (or at least where I am in the Midwest), we get our Zapps at the better grocery stores. My local purveyor carries the Cajun crawtaters, the Cajun dill Gator Taters (they have a different name now, but that is what we put on the shopping list in our house, and the extra hot jalpeno (goes great with sour cream dip).

The hard part of making a seafood roll around here is finding a top loading bun. There used to be a product called "Snugglers" (not a joke), but the local stores do not seem to carry them any more. We have resorted to the Pepperidge Farm outlet store to obtain buns of the proper shape.

@maggiej lobster is even cheaper just across the Hudson in Hoboken at $5.99/lb :)

Take away the condiments and fancy buns and one hot dog stands alone, the Kogel Vienna from Flint, Michigan period.

Grey Poupon Harvest Coarse Ground, Guldens Spicy Brown, Hellman's Dijonnaise.

oh and I almost forgot O'Charley's honey mustard that I pick up at
Sams' Club.

I personally really don't like mustard, but my 7 year old does. We have French's Classic Yellow, French's Spicy Brown, and French's Honey Dijon.

Um . . . we have about ten mustards . . . radioactive yellow in the French's squeeze bottle, Gulden's, supermarket brand dijon for cooking, Maille dijon for vinaigrettes, Nance's sharp and creamy for my sandwiches, Jack Daniel's of some sort to put on sandwiches for my father-in-law and other visitors, Koop's Arizona Heat (my husband's condiment of choice for many things), at least two kinds of honey mustard for sauces, some kind of fancy raspberry honey mustard dip (Rothschild's, I think) for pretzels and the like, and a few bits and pieces of other assorted flavors. Sometimes we have my mother's homemade mustard and it rocks in almost everything. We also keep Colman's dried mustard and whole mustard seeds on hand for rubs, sauces, picking and the like.

But if you think we have a lot of mustards, you should see our hot sauces and other chili condiments . . .

@Paula Maack--you just had to make it easy and link me right to the site. Now that I've ordered that lovely trio of Sierra mustards, I have to make sure I get the pkg. before my husband sees it, and slide them into the fridge without him figuring out that there are three new jars of mustard in there.

I usually have about a dozen on hand, and they vary. German, Bavarian and French all rock, as are many homemade and artisan varieties.

Frankly, I am surprised no one here has mentioned how awesome the Sierra Nevada mustards are. Their Pale Ale Honey is perfect with ham or anything you want a great honey mustard for, I love the Porter Spicy Brown with brats and cured meats, and the Stout Stoneground is perfect for recipes that call for a good grainy mustard.

I am not fond of French's or Coleman's, but I will use them on a hotdog if there is nothing else around.

Cheers,

~ Paula

I didn't read all of the comments so not sure if this has been mentioned, but wanted to give a shout out for Kozlik's (from Toronto). They have a little stand in the St. Lawrence Market where you can try any of their about 40 different kinds of mustard, with pretzel sticks or fried peameal bacon, divided into sweet, savory, and hot...YUM! Right now I'm stocking Amazing Maple, Triple Crunch, Double C, and Balsamic Fig and Date.

I think you have a nice variety of mustard myself. The only thing I would add, I'm not too sure you'll be able to find that far north, and that's a mustard based South Carolina style BBQ sauce. Of course, you could make your own. It may sound strange, but I swear it's good eats. This is coming from a a BBQ fanatic who is more into the traditional Lexington style and Eastern Carolina vinegar style. That South Carolina style sauce is some good stuff.

I must ask...

I don't keep my mustard in the fridge. Am I nuts for doing this? I don't keep my ketchup in it either.