beaujolais

It is reputed that Baby Duck does it really well herebouts.... For those with no experience of this particular beverage it's "Purple Jesus" that conforms to food safety laws!

I just thought it might be a joke at the OP's expense.

Mustard on hamburgers is OK (with pickles & onions, of course), but ketchup on hot dogs is the mark of a Communist. The stuff's _RED_, for God's sake!

Condiments is(are?) a slippery slope...

S moT

It has nothing at all to do with Americans, but all with the country, since to my knowledge it's the only in the world to produce an oxymoron like red chablis.

Nope. There cannot legally exist something like red chablis in Europe.

M.

I'm not like that...

Most BN is barely fit to be called wine, but occasionally you will find a pleasant one, light and unpretentious.

Mike

Mike Tommasi, Six Fours, France email link

(snip)

Ed, You just described the classic Chicago style hotdog but no self respecting hot dog afficianado would discount the classic New York "kraut" dog or the ever popular Cincinnati chili dog.

Bi!!

The only place for kraut is between two pieces of rye bread, with corned beef and swiss cheese (mustard, optional), pickle a must. As for chili, in its own bowl with beans, cheese, and raw onions (macaroni, optional), and an ice cold Miller Lite.

V (from Chicago)

Of course. Being born, raised and corrupted in the Second City leads to those deeply held convictions even though I left upon graduation from college and have no intention of ever returning.

To pick a nit, we were discussing hot dogs, and the NY desecration with 'kraut is done to a "coney". Haven't spent much time in Cincy, but since the ball team is da Reds, maybe they call that perversion a "red hot"?

Possibly the worst things done to these American classics which we've been discussing (sincere apologies in advance to my European friends in the group--and also my European toleraters), but having a frankfurter in Frankfurt or a hamburger in Hamburg is a thing to studiously avoid. Stick with the schnitzel, wurst and pils.

I recall several years ago on a fishing/camping trip with a group where I supplied a large pot of my internationally recognized, incredibly delicious chili that one of the immature, unsophisticated teen-age sons of a friend attempted to purloin a ladle-full to embelish his frankfurter sandwich. He chastized him severely and denied him further nourishment for the remainder of the weekend.

Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books

***

Beware the hot dog police! ;)

d;D Who likes her kraut with kielbasa. And a nice Alsatian white. ;)

Now you're talkin'!!!

But, in just a second here you're going to be arrested by the Alsace politzei. You're cleared to drink a nice white from Alsace but I think they'll remind you that an Alsatian is a large dog.

Ahhh, the difficulty in steering clear of all these cultural traps..... Ed Rasimus Fighter Pilot (USAF-Ret) "When Thunder Rolled" "Phantom Flights, Bangkok Nights" Both from Smithsonian Books

***

Hmmmm.....Choucroute (spelling?) on a bun, Pinot Gris in a tall bottle, questionable cops & a large dog.... Sounds like a Cohen Brothers movie in the making....

cheers Mathew

I shudder to think that there might be something called a "red Chablis," any place on Earth. Ugggggh.

Hunt

Some years ago, I gathered up some NB from previous years, and served them as a welcome wine, along side a Morgon and a Moulin a Vent. The Droughin actually showed well, and it was the oldest of the NB's. The "real" Beaujolais were the hands down winners, with most folk, but I was surprised how well some of the NB's had held up. Now, they were not up to the task of going against the " real" stuff, but they weren't as bad as I had imagined. Some guests actually choose the NB's over the, obviously better wines - interesting (to me, at least).

Hunt

Au contraire! Although a reuben sandwich ranks pretty high as far as fast food goes, sauerkraut is best in a casserole, cooked with onions and smoked spareribs, seasoned with juniper berries, carraway, bay laurel and good white wine (or beer), and served with bread dumplings. Yum!

I'm of central European stock. This was what we ate on Christmas Eves when my parents were still alive. I maintain the tradition, although I'm quite aware that this isn't exactly "health food". But neither are reuben sandwiches, which brings us full circle...

Tom S

Care to share the recipe? :^)

Does it contain Habaneros? =>8^o

Tom S

Yeah! I'd call it "Hot Dogma".

Oops - that would be Kevin Smith I guess...

Tom S

Never had that, but it does sound wonderful. If you have a detailed recipe, please post. Thanks

[] ] I shudder to think that there might be something called a "red Chablis," any ] place on Earth. Ugggggh. ]

Wouldn't you just call it Bourgogne Irancy?

-E

Hey, hey. Slow down, Emery. I happened to drink a 1999 Irancy at L'Esperance (Marc Meneau) in St. Pere sous Vezelay. It was the only red within my budget. The wine was absolultely delicious, if not great: If you were addressing the geographical vicinity, that's OK, of course.

Martin