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Old 05-30-2014, 09:05 PM   #1
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Sabrett hot dogs!

Foods of New York - Ordering

FINALLY found a source for DH's beloved Sabretts! Being a native NYer, he misses some of the foods he had there, and the Sabrett hot dog was one of those things.

We ordered the following:

5 lbs of hot dogs...natural casing
2 pkgs of knishes
2 pkgs of red onions in sauce
1 Sabrett spicy brown mustard
1 Sabrett sauerkraut

Got 'em shipped over night and they arrived today. He's a happy camper now! Time for weenies and a !

(gonna split the dawgs up....there's 50 of 'em....and vacuum pack/freeze them 4 to a pack)

He swears there's nothin' like the "snap" when you bite into a Sabrett.
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Old 05-30-2014, 09:10 PM   #2
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Congratulations on the find. Make sure you bring a 4 pack to NC with you this summer. Never heard of them but would love to taste them.
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Old 05-30-2014, 10:18 PM   #3
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Weezer-

We should trade services.... what you have down there that I can't live without? I always have a pushcart onion in the fridge... where from in NY?

I am in northern NJ, can see the skyline of NYC from here...

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Old 05-30-2014, 10:43 PM   #4
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Originally Posted by dieselbobcat View Post
Weezer-

We should trade services.... what you have down there that I can't live without? I always have a pushcart onion in the fridge... where from in NY?

I am in northern NJ, can see the skyline of NYC from here...

Dieselbobcat
He's from Bayshore. near West Islip. His father, grandfather, and great grandfather were commercial fishermen. So, naturally, the family tradition is LOBSTER for Thanksgiving and/or Christmas.

Pickled herring is his family's New Year's Day tradition, where as black eyed peas and cabbage is the tradition here in LA.

What do we have down here? You NAME it! Just had crawfish for dinner tonight. Gumbo, boudin sausage, jambalaya, shrimp etouffee, Tobasco sauce is made here in LA, etc.

While living in FL I had to have friends ship me filet for my gumbo. It's a seasoning for gumbo, actually ground up sassafras.

DH wasn't much on red meat until I introduced him to venison!

OC;

You betcha! It's ON! (this old brain will need a reminder when the time comes though.)
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Old 05-30-2014, 11:27 PM   #5
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Originally Posted by Weezer View Post

What do we have down here? You NAME it! Just had crawfish for dinner tonight. Gumbo, boudin sausage, jambalaya, shrimp etouffee, Tobasco sauce is made here in LA, etc.
I can personally vouch for Weezers gumbo. Yum Yum good.

Now to get an invite to try the rest of the stuff she mentioned above (hint-hint)
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Old 05-30-2014, 11:51 PM   #6
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You shoulda kept some of that HUGE mess of gumbo I sent home with ya, bagged it and put it in the freezer, but NAW you "et it all up" didn't ya?

(TBH that beautiful daughter of yours wasn't gonna let ya freeze any of it.) Not often you see a teenager eat like that, and she's such a shapely lady too! did my ole heart a lotta good to see her enjoy my gumbo like that.

Maybe I'll make a huge pot of chicken n dumplin's next time we meet up? Or maybe a HUGE pot of vegetable/beef soup? (shoulda done that one back while it was still cold)

Heck, anything I cook ends up being a HUGE pot full. It always seems to swarm on me. I guess that comes from raisin' three strappin' boys.

Still owe ya a pot of venison chili...remember? That was my first plan for that trip.
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Give me 40 acres and I'll turn this rig around:
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Old 05-30-2014, 11:52 PM   #7
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I can personally vouch for Weezers gumbo. Yum Yum good.

Now to get an invite to try the rest of the stuff she mentioned above (hint-hint)
And, that was my seafood gumbo. "you ain't et" my wild duck gumbo yet!
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Give me 40 acres and I'll turn this rig around:
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Old 05-31-2014, 05:28 AM   #8
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Weezer, what kind of buns do ya use for the dogs?

The reason I ask, is about three times a year, I end up grilling dogs for a large group (50-100 people). I usually go full regatta (sauerkraut, chili, brown mustard, etc).



I had for several years been direct ordering Toufayan Bakeries Snuggle Buns from New Jersey in case quantity. These things were made out of Pita bread and are U shaped to begin with, so they hold all the fixings fantastic. My people always loved them. I even had these special shaped aluminum plates that let me toast these U buns on the grill, along with 3 battery powered Grill Dog rotisseries that let me grill dogs in batches of 36 at a time. (You have to get them out in large quantities when feeding that many people, so they don't riot on you)




Evidently my purchase of several cases a year didn't quantify them to keep making the buns, and they have been discontinued.

I have been using the King's Hawaiian top split buns (which are expensive thru the roof when feeding that many people), and although good, they don't measure up to the former Snuggles in purpose or quantity pricing. I'm always looking for better ideas, that others may share..........and am looking for a good bun source/suggestions.

I also want to try your dogs themselves, since your hubbie is the hot dog aficionado.

I hope you don't consider this a thread hijack, and we can use it to talk hot dogs.
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Old 05-31-2014, 06:12 AM   #9
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Well I was born and raised on the Chicago west side. I get the Chicago Vienna dogs with the snapped caseing, with poppy seed buns hot peppers, bright green relish sent to me all the time. Chicago is the Home of the Hot Dogs hand down.
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Old 05-31-2014, 08:40 AM   #10
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You shoulda kept some of that HUGE mess of gumbo I sent home with ya, bagged it and put it in the freezer, but NAW you "et it all up" didn't ya?
All I will say, is her and me were fighting over who got to actually lick out the inside of that ziplock bag. It was good to the last vapor.
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