People said here, “ketchup overwhelms the natural flavor of a hotdog. You’re just tasting the ketchup.”
I say
-What do you think mustard does?
-It’s a HOT DOG. Pig snouts ground into mush with beef by-products and stuffed in a casing.
Why are you insulting crust? The crust is the best part of bread. And it’s what makes pizza so good–it’s all crust.
Pizza dough is just bread dough. You can use it to make a loaf of bread, cinnamon rolls, anything that uses bread dough.
Wait, what? I don’t believe that. Nobody in their right mind would ever do that
I know there are “purists” everywhere, but this is acceptable, unlike sugar or cream, which I still contend does not really happen
I wonder if Mr Hannity is aware that Whataburger, which might as well be the state burger of Texas, defaults to mustard, no ketchup
I’ve seen lots of people do that. It’s not very different than eating Malt O Meal or Cream of Wheat hot cereal, except it is corn instead of wheat.
I suspect it is very micro-regional and likely what your family traditions are.
Personally, I like my grits with butter and salt, unless cheese and butter and salt is available. I grew up in Iowa, the land of corn but I wasn’t served grits until I went to college near St. Louis (don’t let anyone kid you BTW, Missouri is The South). I had both Arkansas roommates and Texas roommates-they nearly came to blows about the right way to prepare grits. It was best to not even bring up chili, beans or biscuits.
Lol, I’ve had grits served as breakfast cereal. I ate them with a pat of butter, some brown sugar, and milk. I have to sniff to know whether I’ve been served grits (a nice hot breakfast cereal) or cream of wheat (library paste not fit for human consumption.)
Yep, and Wendy’s used to have a “Texas Burger” with only mustard on the menu. Since Wendy’s is so sketchy about any customization of the burger (you’re likely to get mayo, which will ruin my wife’s day), we haven’t been back since they stopped listing it.
And really, the only thing I will happily eat with ketchup is a McDonald’s burger. On that one, it actually works.
That sounds tasty too. Gotta remember that one. Subbing in real maple syrup for the brown sugar would work also. Let’s keep our Canadian maple farmers gainfully occupied and out of trouble.
Hot dogs are too damn salty. The sweetness of the ketchup helps balance it. Like salted caramel.
Exactly. My family would make what we called “mush”. Simply corn meal boiled with water, to a gloppy consistency. Serve in a bowl with a teaspoon of brown sugar and a dash of salt.
Leftovers would be chilled, and then scoops would be fried in oil to make “fried mush”. Powdered with white sugar and/or cinnamon, it’s kind of like a donut, but more goopy. I’ve never had “grits”, but imagine it’s somewhat similar.
This was in Ohio. Cornbread was also a staple. Definitely without sugar. We’d eat it with bbq or chili for supper, and then with syrup and milk for dessert.
I like both grits and cream of wheat. I’ve eaten the latter since I was a child. I had the former the college cafeteria. I eat both with sugar and milk (though cream sounds better). I don’t think I’d like it the savory ways other people mentioned. You eat what you like how you like it and I will do the same.
I’m not going to erase this extra post. Last time I did both posts vanished. I think my machine is haunted.
I don’t hate on people for putting ketchup on their food. I hate the ketchup and wasting good food. I feel sorry for those people.
If someone eats it, it’s not wasted.
Oh, i don’t care if other people eat cream of wheat, except when there’s one choice of hot cereal, the more popular cream of wheat is, the less likely it is that I’ll be getting any hot cereal.
Now that is a tragedy. Hot cereal for all! Oh, I like oatmeal too. Not malt-0-meal though. Stuff is to gritty for me.
Agree with the both of you! And that’s why, if there is only going to be one hot cereal served it needs to be:
Organic, gluten-free, easily found in ordinary grocery stores, reasonable cost and entirely toothsome.
I like oatmeal, wheatena, grits, and some weird ones (i used to eat “12 grain cereal” as a kid i wonder if it still exists.) But i don’t like cream of wheat. And when I’m offered for cereal, it’s almost always a single choice.
See I like grits because they seem like cream of wheat to me. I’ve never heard of wheatena etc. In fact, when I first saw the grits I thought it was cream of wheat until I read the signage. I asked a friend what it was like and they said cream of wheat so I got it and added sugar and milk. Yum. I like instant oatmeal but I do not like instant cream of wheat. You gotta cook and stir that stuff.
I’m sorry you don’t get offered anything but cream of wheat. Maybe it’s the geography, but I don’t think I’ve ever seen anything but oatmeal except at a hospital cafeteria. I spend a lot of time in those so that may explain why I did see it there.
I think Cream of Wheat and its cousin, Malt O Meal are creations of the northern Great Plains. Cream of Wheat, Grand Forks, North Dakota c. 1883. Malt O Meal:
……The company was founded in 1919 as the Campbell Cereal Company by John Campbell , a miller in Owatonna, Minnesota. He invented a combination of farina wheat and malted barley hot breakfast cereal he called Malt-O-Meal. Campbell intended to compete with Cream of Wheat….[wikipedia]* a Boston friend I lived downstairs from in a three decker is the granddaughter of MOM’s inventor-she was so excited to see it in an Iowa girl’s pantry in Jamaica Plain, Massachusetts.
Both tasty, I prefer the barley maltiness of MOM, but Cream of Wheat is a good second.
Cream of Rice though? Now that is warm library paste. Better than going hungry but not by much.
I went to college in Washington State, and at one point my class went on a multi-day field trip, with different students signing up to make different meals. I and the one other North Carolina kid in the class signed up to make cheese grits for a breakfast.
People had a ton of fun teasing us–but there wasn’t a scrap left in the pot.
If you get a chance to try good savory grits (stone-ground, preferably yellow, cooked slow with milk and butter and salt and pepper added midway through the process, stirred with sharp cheddar, and possibly spiced with the warm spices I mentioned above), it’s a freaking heavenly experience. The sweet grits will still be there for you afterward!
Or just try shrimp and grits somewhere reputable. Hot damn.