Not related to hotdogs but that name.
Any Babylon 5 fans here? The main market area was called the Zocalo.
Londo or Vir, I forget, mentioned it was named after a market place “on a southern continent on Earth.”
Which means Earth is upside down to the orientation of the rest of the galaxy, apparently.
And the word basically means “plinth.”
Which sounds like something you would serve with breen.
Yes, but the galaxy is upside down to the orientation of the rest of the Universe, so it all balances out.
Well, this is the same pair that came up with,
“I feel like I am being nibbled to death by . . . what is that earth-creature? Webbed feet, goes ‘quack.’”
“Cats.”
“I am being nibbled to death by cats.”
I made Swedish meatballs at a dinner once, also bagna cauda, and other foods mention on the show. And what were the fruits the commander liked?
I looked up the ingredients in a British Hot Dog:
Pork (85%), Water, Rusk Wheat Flour, Iron, Niacin, Thiamin, Salt, Ammonium Bicarbonate), Potato Starch, Spices, Stabiliser (Pentasodium Triphosphate), Onion Powder, Garlic Powder, Citric Acid, Sodium Nitrite, Annatto, Caramelised Sugar. Filled into Beef Protein Sausage Casings.
85% pork sounds okay, but it will be mechanically recovered meat, not nice succulent pork muscle meat.
Looks yummy 
It’s funny, while we may slam the more overly-processed sausage-onna-bun options, given the work to make them from scratch, they’re amazing value for money. Granted that most of us have the discretionary cash to afford and buy better versions, they’re still a decent source of animal protein. Given current food prices, being able to get a one pound package of Bar-S hot dogs for $1.69 is certainly a blessing for anyone on an extremely limited budget.
And that’s even given the fact that the 4-5 times I made (amazing, granted!) sausages from scratch I used a grinder attachment for my stand mixer, store bought pork shoulder (+ fatback), used a sausage stuffer attachment, and collagen casings - plenty of cheats, it was still a seemingly endless task (especially keeping it all cold enough) and that’s leaving out the cleanup!
I respect my ancestors (okay, -my- ancestors were observant Jews, unlike myself, so they weren’t making pork sausages, but I digress) for their creativity, work in making such things, but glad I have other options.
Yeah–I made elk bratwurst from an animal I shot… once. That’s a lot of damn work. I gained a lot of respect for butchers–I butchered 2 of my elk and it was just too damn hard. Plenty happy to pay a processor for that service!
You have to admit that the filler looks gross when it’s spilled from a truck collision.
But then I guess most things would.
I think there is a paren missing but, in any case, I’ve never heard of an American hot dog/frank with flour. Maybe some textured soy protein or similar.
I think the flour is in the rusk. Just a cheap bulking ingredient, but gluten is a problem for some people.
Anthony Bourdain ate fire-roasted warthog anus with some Kalahari bush folks. It did not make him happy. Video is kind of gross, so link is blurred:
Have you tried QX-1?
I’ve seen hot dogs served in Japan with all kinds of unusual ingredients, including mayo.
There’s a chain in Vancouver, BC that my wife and I would like to try someday:
A friend recently introduced me to the use of gochujang as a hot dog condiment. It’s Korean in origin, but it’s also sold/used in Japanese cuisine as kotsujan.
I eat hot dogs with mayo and salsa occasionally.
Japadogs are a wonderful Canadian street food concoction that uses Japanese condiments. A Japanese hotdog like you would buy at the Tokyo Dome is one of the most disgusting things I have ever eaten. It’s like a hardened (barely) meat-flavored pudding with zero texture difference between the inside and the casing. And don’t get me started on what the Japanese pass off as a hotdog bun.