r/hot_dog

From the r/mexican food subreddit

Have any of you ever had these Polish frankfurters? I bought some the other night at an international market for July 4 hot dog fest. I grilled them up, took a taste and was pretty grossed out. If you told me they were vegan, I would have totally believed you. Very chemical, with a fake smoky taste. Luckily, I had some Hill’s franks from Oregon as a backup. But I’m just curious if any of you have had these before?

Happy 4th Everyone! 🇺🇸♥️🤍💙🍔🌭

I’m already fired up for the 4th of July, nothing beats hosting everyone for a classic backyard BBQ. I keep it traditional: burgers and hot dogs, simple and perfect. I’m a big fan of hot dogs with a real snap, so I usually go with Boar’s Head all‑beef dogs.

But I’m always looking to level up my BBQ game. Does anyone have a recommendation for an even better hot dog with great flavor and that satisfying snap?

Chicago’s Best. Everything I’ve had there is pretty solid but the Chicago Dog is perfect.

The legendary band shared their recipe for something called Hot Dogs on the Rocks in the 1967 cookbook Singers & Swingers in the Kitchen. According to the recipe, it was a group effort created by two of the members. “Mick invented the potatoes and franks; Charlie Watts added the beans.”

Ketchup, relish, and mustard walked into a microscope! Our friend Chloe Savard, also known as tardibabe on Instagram, is back to show us the fascinating microscopic world hiding inside your favorite condiment trio.

Under polarized light, ketchup transforms from a humble staple into a dazzling constellation of suspended particles. What you're seeing is the colloidal suspension that gives ketchup its characteristic texture: tomato cell wall fragments, pectin networks, spice particles, and insoluble solids interacting with polarized light according to their optical properties and internal structure. That riot of color isn't artifice, it's physics. Together, these microscopic structures reveal the complex journey from raw tomato to the smooth, familiar condiment on your plate.

Relish may be an overlooked condiment on the table, but under the microscope it's anything but simple. What you're seeing is a world of cucumber cell wall networks, their honeycomb architecture remarkably intact even after pickling, alongside drifting plant fibers, suspended spice particles, and brine droplets refracting light into iridescent halos. Those four-petaled Maltese cross patterns? That's birefringence, the optical signature of crystalline starch granules interacting with polarized light. Humble hot dog topping. Extraordinary microscopic universe.

Mustard can pack a punch and that holds true at the microscopic level. That vivid yellow fragment at center is a piece of mustard seed tissue, its color coming from curcumin in the turmeric used to make yellow mustard. Surrounding it is a complex emulsion of ground seed husks, starch granules, and oil droplets, while those deep indigo-black streaks are seed coat fragments rich in pigmented phenolic compounds. Mustard's signature heat and pungency come from a chemical reaction between myrosinase enzymes and glucosinolates released when mustard seeds are crushed, and the visual complexity you're seeing under the lens reflects just how much chemistry is packed into every squeeze.

Three condiments. Three completely different chemistries. One very satisfying rabbit hole. 🌭🔬

Been training w Kobayashi…..👀 🇯🇵 🌭

Right way to start the week.

Cap’n Jaspers in Plymouth, UK. Delectable!

Just finished painting this hot dog food truck🫡 Brent (the owner of the truck) is the nicest guy I’ve ever met! He asked me to paint his new truck and I’m super stoked on it. Keep an eye out for it around Missoula and at events! (Its hard to miss haha) Also, Make sure to order a hot dog and slice of cheesecake 🐻 artist - Sophia Mathis

I enjoy a good hot dog and my brother bought me a hot dog plushie. I took some good photos.