Free Range on Food
Hot Dogs and Rhubarb

The Food Section
of the Washington Post
Wednesday, May 24, 2006 1:00 PM

A chat with the Food section staff is a chance for you to ask questions, offer suggestions and share information with other cooks and food lovers. It is a forum for discussion of food trends, ingredients, menus, gadgets and anything else food-related.

Each chat, we will focus on topics from the day's Food section . You can also read the transcripts of past chats . Do you have a question about a particular recipe or a food-related anecdote to share? The Food section staff goes Free Range on Food every Wednesday at 1 p.m. ET. Read about the staff of the Food section .

The transcript follows.

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Walter: Howdy Hot Dog Fans, those with recipes to share, the curious and the needy: Yes, there are red dogs and white dogs from Upstate New York, but we want to hear about your favorite home town dog and where to get it. As usual, we will be giving away two cookbooks today and they are: Ribs Ribs Ribs by Steven Raichlen aka That Grill Guy and Morton's Steak Bible by Klaus Fritsch. Franks. Weiners. Let's get to it.

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D.C. now, Rochester long ago: Oh I am disappointed. What, did you get all people from Syracuse to do the dog tasting panel? Because really, there is no better hot dog in the universe than a Zweigels white hot.

And I am also sad to see that you didn't top them with meat sauce! (No, not chili. Meat Sauce. It's very spicy, very finely chopped beef.)

Grill them in the summer, split them in half and fry them in the winter. Top them with meat sauce, Nance's mustard, and onions. Nothing finer.

Oh, and don't forget to serve them with Grandma Brown's baked beans and salt potatoes.

Bonnie: Hungry now.

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Loudoun County, Va.: Wow, who knew there were people who actually liked white hot dogs? I learn something new from the food section every week. (But I still think the white ones look weird.) My question for the foodies has to do with low-fat baking. I want to make a low-fat cake for a dieting friend's party, something with low-fat yogurt or some other trick for reducing the fat. Do you have any great recipes? One I tried using applesauce to replace the fat was a disaster.

Candy: Have you thought about serving angel food cake--either homemade or store-bought? It's fat-free and would be fantastic with the fresh strawberries in season now at local farmers markets.

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Washington, D.C.: I have some limp week-old kale. Worth trying to salvage, or should I just toss it? If I should try salvaging it, any (vegetarian) suggestions? Thanks!

Candy: How limp are we talking? Slimy limp? Or just limp limp? If it still smells ok, limp kale would be perfect for soup. We got this recipe from the queen of great vegetarian recipes, Deborah Madison and her "Greens" cookbook:

Kale and Potato Soup with Red Chili

Serves 4 to 6

1 bunch kale

3 tablespoons olive oil

1 medium red or yellow onion, diced

6 cloves garlic, peeled and sliced

1 small dried red chili, seeded and chopped, or 1/2 teaspoon red pepper flakes

1 bay leaf

1 teaspoon salt

4 medium red potatoes, about 1 pound, scrubbed and diced into cubes

7 cups water or vegetable stock

Using a sharp knife, cut the ruffled kale leaves off their stems, which are very large and take a long time to cut. Cut the leaves into pieces roughly 2 inches square, wash them well, and set them aside.

Heat the oil in a soup pot, add the onion, garlic, chili, bay leaf and salt and cooked over medium-high heat for 3 or 4 minutes, stirring frequently. Add the potatoes plus a cup of water or stock. Stir together, cover and cook slowly for 5 minutes.

Add the kale, cover and steam until it is wilted, stirring occasionally. Pour in the rest of the water or stock, bring to a boil, then simmer slowly, covered, until the potatoes are quite soft, about 30-40 minutes.

Use the back of a wooden spoon to break up the potatoes by pressing them against the sides of the pot, or puree a cup or two of the soup in a blender and return to the pot. This will make a unifying background for the other elements.

Taste the soup for salt and add a generous grinding of black pepper. If possible, let the soup sit for an hour or so before serving to allow the flavors to further develop. Serve the soup without any garnish, or with a spoonful of sour cream, if desired.

Or try using it in this recipe for lentils and kale:

Black Lentils With Greens and Cardamom

6 to 8 servings

This striking lentil dish from chef-owner Johnny Monis of Komi relies on a rather unusual cooking technique. While most recipes boil lentils in liquid until cooked through, Monis prefers to bring the lentils and liquid to a boil, remove them from the heat and set them aside until the lentils soak up the water. This virtually eliminates the common problem of lentils breaking when overcooked even slightly.

Instead of using cooked collard greens or kale, you may instead stir in thinly sliced raw spinach leaves just before serving.

2 tablespoons whole cardamom pods, smashed

1/2 tablespoon whole cumin seeds

5 cups chicken stock (vegetable stock or water may be used)

1 fresh bay leaf

1/2 bunch collard greens

2 cups beluga (or black) lentils (may substitute French lentils, also known as lentils du Puy)

2 tablespoons olive oil

1/2 cup cauliflower, broken into the smallest possible florets (about 1/2 inch in diameter)

1 small shallot, finely chopped

3 tablespoons plain yogurt, preferably Greek

Salt and freshly ground black pepper

In a saucepan over low heat, toast the cardamom and cumin seeds until aromatic, 30 to 60 seconds. Add 2 cups of stock and bring to a rapid simmer. Add the bay leaf, turn off the heat, cover and set aside for 45 minutes. Strain the stock, discarding the solids.

Meanwhile, bring a large pot of water to a boil. Add the collard greens and cook until bright green and slightly wilted, about 30 seconds. Drain, rinse with cold water and pat dry. Stack the leaves on top of one another and slice them crosswise into thin strips. Set aside.

Rinse and drain the lentils. Place them in a saucepan, add the reserved warm stock and the remaining 3 cups plain stock. Bring the lentils to a gentle boil. Remove from the heat, cover and set aside until they are barely tender, 18 to 20 minutes. Drain.

In a skillet or large saute pan over medium heat, heat the oil. Add the cauliflower and cook, stirring occasionally, until lightly browned and slightly softened. Add the shallot and cook, stirring occasionally, until softened, about 2 minutes. Add the lentils and heat through. Season with salt and pepper. Fold in the collard greens and yogurt. Taste and season accordingly.

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Arlington, Va.: In response to your query about favorite hot dogs, I'd like to share information about a fantastic web site for our kind of dogs, or wursts, which is how the Germans refer to them. My husband comes from Southwest Germany and has been on a quest for authentic wursts since moving to the DC area. We found the Bavaria Sausage company in Madison, Wisconsin. It's owned by Master Sausage Make Fred Voll of Schweinfurt, Bavaria. Our favorite product is his Nurnberger, which is a long and thin, medium grind bratwurst. He offers a whole range of other products, many of them delicious, including the traditional Frankfurter (what Americans think of as hot dogs). We stock up during cooler weather to avoid paying overnight shipping charges.

Judy H.: Thanks, Arlington. Turns out that our sentence about hot dog lovers being loyalists was understated. Lots of hot dog tips,and even more disagreement. Thanks for yours.

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Frederick, Md.: I like to juice my own lemons and oranges for a variety of dressings and marinades. How long will these generally keep in the fridge?

Thanks

Marcia: Freshly squeezed, the juice will keep for about 2 weeks refrigerated, but the flavor starts to go almost immediately. Use it before it tastes fizzy and sour.

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Pittsburgh, Penn.: I'm going to a Pampered Chef party this evening. Any advice on (relatively inexpensive) items to purchase? Has anyone had any experience with this company? Thanks!

Candy: Oh man, the first and last time I went to a Pampered Chef party I got talked into buying a mandoline which I have used exactly once. Their products seem to be pretty good quality--my girlfriend really likes the PC baking dishes--she's bought several. They do have some handy gadgets that aren't too expensive (I also got a dough scraper which I use a lot.)

Bonnie: I bought a nonstick skillet a few years back. I missed a certain gravitas. Don't use it anymore.

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Doggone Downs: Hi, I partake of the occasional brat or sausage, usually pork or chicken, even buffalo. I think they retain more flavor if you gently boil them. It's hard not to overcook them grilling or frying; foil wrap helps. Others' thoughts on cooking? thanks

Bonnie: Don't forget four little letters that go with cooking brats: b-e-e-r. Here's a great, foolproof rec we ran last year.

Bratwurst Cooked the Right Way

8 to 10 servings

This method assures tender bratwurst without tough skin. Adapted from "Dr. BBQ's Big-Time Barbecue Cookbook," by Ray Lampe (St. Martin's Griffin, $16.95). The brats taste great on toasted sausage rolls.

8 tablespoons (1 stick) unsalted butter

10 links pork bratwurst (about 2 1/2 pounds)

1 large onion, thinly sliced

12 ounces (1 can or bottle) beer

Mustard (optional)

When ready to cook the bratwurst, prepare the grill. If using a gas grill, preheat it to medium. If using a charcoal grill, start the charcoal or wood briquettes. When the briquettes are ready, distribute the heated charcoal evenly under the cooking area for direct heat.

(For charcoal grilling, build a fire that will stay quite hot for at least an hour.)

Place the butter in a shallow, heavy-duty aluminum foil pan on one side of the grill, and place the bratwurst links on the other side of the grill, directly on the grate. When the butter melts, add the onion and stir occasionally, about 7 minutes, until the onions are soft. Pour in the beer.

Meanwhile, turn the bratwurst as needed until they are nicely browned. (Don't worry about them being undercooked; they will finish cooking in the pan.) Add them to the pan, cover with aluminum foil and cook, about 15 minutes.

Remove the foil cover and continue to cook the bratwurst, letting the liquid in the pan reduce until it's at least halfway gone, about 15 minutes. Transfer the bratwurst to a platter. Serve warm with a spoonful of the juicy onions and some mustard, if desired.

Per serving, without rolls (based on 8): 271 calories, 5 g protein, 3 g carbohydrates, 26 g fat, 55 mg cholesterol, 12 g saturated fat, 238 mg sodium, 0 g dietary fiber

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Moving Help (yes food related): I'm moving at the end of the month and want to get a good, comprehensive list of basic items to fill my pantry. This is only my second place since being on my own, and I never really learned what the basics are. I'm always running out to get something "standard" for a recipe (i.e. this weekend I went to get cornstarch and chicken broth for a recipe. Thought I should probably have that on hand.)

I know this question is tough and would depend a lot on my everyday meals (personally, not too adventurous), but there has to be a list somewhere of what the basics are.

Thanks!

Judith W.: As you say, it depends on what you eat. You don't want to go too crazy loading up with things you're unlikely to use in the next 6 months or so. Things can get stale. So focus on what you're likely to use, and what you like to eat.(I like ginger,for example, so I have that around in several forms, but that's a personal preference, not a necessity).

And good luck in your new home!

This guidance from eHow.com seems good to me. (It doesn't include cornstarch or chicken broth, but now you know you might need them. And beef and vegetable broth too).

1. Create an herb rack or make cupboard space for spices and herbs. Get started with: salt and pepper, chili powder, basil, oregano, rosemary, thyme, bay leaves, cayenne pepper, red pepper flakes, cumin, curry powder, ginger, nutmeg and cinnamon. Some shops sell ready-made herb racks with a selection of jarred seasonings.

2. Keep baking supplies handy, such as flour, brown and white sugar, baking powder or soda, cornstarch and vanilla extract. In addition to baking, you'll use these for creating and thickening sauces and sweetening beverages.

3. Stock your refrigerator and cupboards with condiments. You can always find uses for mayonnaise, ketchup, mustards, jams and other spreads. Good black olives, pickles, capers and other salty, tangy bites can jazz up your meals as well.

4. Refrigerate eggs and freeze butter.

5. Keep nuts and seeds around. They're great in cookies and cakes, pastas and salads and for snacking and guests.

6. Buy a few kinds of good cheese - at least one grating cheese, like parmesan - for instant tasty protein.

7. Store dried pastas, rice, cereals, potatoes and other durable grains. Their value is limitless and you'll never go hungry.

8. Always, always, always have garlic and onions available. Almost every type of known cuisine calls for these two items.

9. Keep oils for frying (canola and olive, at minimum) and salad dressings; store vinegars (red wine, white wine, balsamic, or all three, plus plain) for vinaigrettes and whenever a little acidity is needed.

10. Lay in one bottle of dry white wine and one bottle of red wine, for both cooking and drinking.

11. Buy canned and jarred staples for when you're in a pinch. Tuna, canned beans and sauces can start off any kitchen creation. Canned tomatoes are indispensable for quick pasta sauces.

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Annapolis, Md.: What about Omaha Steaks hot dogs? They are the only ones I will eat! They are really delicious, but rather large. You will need a knife and fork to eat them without looking strange. They cost a little more than 1 dollar each, but totally worth it. These never go bad in my freezer! Impressive, but too good for the kids. Give them the kind from the grocery store. FYI--there is an Omaha steaks store in Annapolis, but you can also order them on-line and have them delivered to your house. Anyone else eaten them before? I can't compare them to the red/white hots because I rarely eat other hotdogs.

Walter: Any other Omaha Steaks dog fans out there? I do like the idea of dogs-by-mail.

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Houston, Texas: Seeing your story on Asian slaw salad with ramen noodles reminded me of a weekend when I searched high and low for broccoli slaw. I had had this wonderful salad -- made with broccoli slaw (available, they said, in a bag at the local market), scallions, ramen noodles, sunflower seeds and a wonderful sweet and sour dressing -- and wanted to duplicate it for a large family gathering. I started my search on Thursday night and was shocked that I couldn't find the slaw in any of the four large supermarkets near my home. The next day I went farther afield, particularly to grocers who touted their "gourmet" food, and even to a couple of markets specializing in Oriental foods. Finally, almost at my wit's end, I went back to Whole Foods and talked to the produce expert. He suggested I make my own, saying the slaw was just grated broccoli stems. (Who knew?) Instead of spending $5 for each bunch of broccoli at Whole Foods, I'm ashamed to say I went back to a local store and stocked up while it was on sale. With my Cuisinart grating disk, making tons of slaw could not have been easier, taking all of 10 minutes. The bonus was that I had all of the florettes to freeze for later use. Would I ever have figured out what broccoli slaw really was? It was much too easy, so probably not. The recipe is below.

1 lb. bag of broccoli slaw -- or make your own

4 to 6 green onions, sliced

1 cup shelled sunflower seeds

1/2 cup sliced almonds (optional)

1 package of chicken Ramen noodles, seasoning packet set aside, noodles broken into small pieces

Dressing:

2/3 cup vegetable oil

1/3 cup white vinegar

1/2 cup sugar

Seasoning package from the noodles

Combine the slaw, onions, sunflower seed kernels, and almonds, if using. Separately, combine the dressing ingredients and let sit for a an hour or so to meld the flavors.

Mix everything together just before serving.

Yum!

Judith W.: How smart you are! Sometimes we're so used to convenience that we forget that the best way to cook is to get as close to the original ingredient as possible. And thanks for the recipe too.

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Alligators All Around: "alligator...we're told has the texture of fish and the flavor of veal."

You mean you haven't tried it? I personally think the texture is more like lobster tail, but the taste is uniquely wonderful. Thanks for the recipe -- if I ever were to find alligator meat here, now I know what to do with it!

Marcia: Have not had the pleasure of eating alligator. The description of what it tastes like comes from Tom Fitzmorris, who has eaten it many times and came up with the recipe. Alligator, we're told (there's that phrase again!) was a featured appetizer at the old Dominque's restaurant when it was at 1900 Pennsylvania Ave. NW (it later moved to the Watergate, then closed). If you ever actually make this recipe with alligator meat, skip the egg and breading steps (Tom Fitzmorris added those for pork loin cutlets, veal cutlets or boneless, skinless chicken) and omit the black pepper.

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Washington, D.C.: Okay, after reading Tom's chat earlier with all the usual talk about crowded dining rooms, offended patrons and offensive waitstaff, I think I've decided to have my birthday dinner at home next month.

So... what high-end and delicious ingredient would you suggest I purchase? Bonus points if you can direct me to somewhere specific to get it.

Candy: The whole staff got in on this question. Judith says to buy a great champagne (Veuve Cliquot is a fave if you've got the $$)and things can't help but start on a high note. Leigh says get some white truffle oil at Trader Joe's and drizzle it over mashed potatoes. Bonnie suggests a carpaccio of venison loin--you can buy the packaged loin from D'Artagnan at SuperFresh or you can call the Organic Butcher in McLean and they can get you some. Walter suggests grilled hanger steak, marinated in a little olive oil and tamari. You can get hanger steak, which is hard to find and so richly beefy tasting, at Wagshal's in D.C. (call ahead, there's a waiting list for it) or try Balducci's. (Hanger steak should be grilled quickly--two minutes on each side on the grill, then another two minutes in a hot oven, Walter sez.) Marcia votes for Neuhaus chocolate truffles for dessert, available at most good chocolate shops--or ask Rasika,a new restaurant in Penn Quarter, if they'd sell their sorbet of the day for takeout. The chef makes it with banana so it tastes as rich as ice cream. As for me, any lovely little appetizer to go with that champagne would be my thought--maybe a fine Manchego cheese and an assortment of olives.

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Washington, D.C.: A couple of years ago I found some fabulous Kosher hot dogs at Calvert Woodley. They short and fat and stubby hot dogs and have a crunchy skin. They are some kind of Kosher hot dogs. And they said they wouldn't have them this year because the distributor would have required them to buy a huge amount of dogs, more than Calvert Woodley could sell. Do you know where I could find those dogs?

Also would love to know the name of a place that sells all the different types of Wursts. I know there's that one place on H Street, but they seem really expensive.

Candy: Have you tried the German Gourmet at 7185 Lee Hwy. 703-534-1908 in Falls Church. It's bratwurst heaven, according to Walter. They make their own, plus have wursts from a variety of wurst-loving countries.

For great kosher dogs, Bonnie says, a new place in Rockville called Simply Kosher serves International Glat dogs (from Brooklyn)--they even grill some up at lunchtime if you want to give them a try.

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Question re: Asian-Style Cabbage Slaw recipe: The recipe featured in today's Food section looks delicious, but at 26 grams of fat per serving (for a side dish, no less), I have reservations about serving it to my family. Is most of that fat from the oil and sesame seeds and almonds (i.e., "good" fat)? My guess is that it's from the fried ramen noodles. What are some ways of cutting down on the fat without losing the flavor?

Bonnie: Think the oil's the main culprit here. Depending on how dressed you like your salads, you could almost cut the oil in half and still get the flavor.

With less oil, the ramen noodles might be a bit crunchier. But if you let the slaw sit for a bit longer, perhaps, and make sure the noodles are all coated, that'll work. There are about 7 grams of fat per serving of dried ramen and fat-free versions too. Hope you make it! Takes 10 mins, tops.

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Coconut help: I plan to make a coconut layer cake for a friend's birthday this weekend and want to dye the coconut red and blue but, I don't know how to do it. Has anyone done this before? If not, any ideas?

Leigh: To dye coconut, simply place it in a bowl and squeeze one or two drops of food coloring over it. Mix it up until the color is blended through. Fingers work best but you may want to wear dishwashing gloves to keep you from turning red and blue, too. To "set" the color, spread the colored coconut out on a baking sheet and place in a 200-degree oven. This should dry it out without toasting it in 5-7 minutes.

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PC Party: I used to sell Pampered Chef right out of college simply to get the discount (I bought all the stuff - never hosted a party). But after my kitchen was stocked with the basics, I quit. The item I use the most is the knife in the self-sharpening case. Really good knife for cheap. I like the stoneware for baking too.

Candy: A voice of experience. Thanks.

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Rockville, Md.: Is there a problem with mushrooms? Our local Maryland Giant has a very poor selection these past days.

Walter: Rockville.....Time to shop around. There are beautiful mushrooms out there in supermarkets. Or, you may want to check-out the Mushroom Man at Dupont Circle Farmers Market on Sunday.

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Arlington, Va.: I enjoyed today's rhubarb recipes and thought readers might enjoy the following. My mother always made this for my birthday (May 20) when our garden had lots of rhubarb. Mom cut it out from the Buffalo Evening News over 30 years ago.

Rhubarb Cake

1/2 cup shortening

1 and 1/2 cups sugar

1/2 tsp salt

1 egg

2 cups plus 1 tblsp flour

1 tsp baking soda dissolved in 1 cup sour milk or 1 cup buttermilk

2 cups finely cut fresh rhubarb

Topping: 1/3 cup sugar, 1 tsp cinnamon, 1/3 cup chopped nuts

Cream shortening and 1 and 1/2 cup sugar; add salt and egg. Add flour and milk (with baking soda) alternately. Stir in rhubarb.

Place batter in a 9 x 13 pan which has been well greased. Sprinkle with sugar/nut/cinnamon mixture.

Bake at 45 minutes at 350 degrees.

(1 cup sour milk = 1 cup sweet milk plus 1 tblsp lemon juice or vinegar).

I have successfully halved this recipe for and 8 x 8 pan - just reduce everything by half except the egg (use a small egg) and 1 cup flour.

It is especially good with a little whipped cream on top!

Walter: Thanks for sharing Rhubarb Cake in Arlington. The more rhubarb the better.

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Olney, Md.: I enjoyed reading your hot dog article in today's Food section.

While the hot dog is important, so is the hot dog bun.

I have had some really lousy hot dog buns over the years until I discovered the fresh baked ones available at my local SuperFresh.

These hot dog buns are amazingly tasty, not tasteless and stale.

Has your staff considered judging the various in-store baked hot dog and hamburger rolls?

I have sworn off bread aisle hot dog buns for good. For me, only the best bun along with a great dog and condiments will do.

Bonnie: You are on to something, Olney. For the food shoot alone we went through five different bun brands. (Aside from whether you're compelled by the sight of white/red hots, didn't staff photographer Julia Ewan do a smashing job with those things?)

Agreed, many bread aisle versions are weak. I've had the SuperFresh ones and therefore know you have good taste. We'll keep your bun taste test in mind.

If you're ever down Va. way, pick up a pack from the Best Buns Bread Co. in Shirlington. My current fave.

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Desperate in Arlington, Va.: Please! This is the second time I've asked this question! Does anyone know where I can get fresh loquats in the DC area? The season is really really short, and I'm dying for some and they're so hard to find.

Please indulge a pregnant lady!!

Walter: Desperate and Pregnant Lady, I've seen plump, fresh loquats, off and on, at take-out shops in the Eden Center in Falls Church and at Super H in Fairfax. Drive safely.

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Grad party dilemma: I'm submitting early with a question about the menu for a graduation open house. My daughter wants tea sandwiches and a big cake. I've got the cake covered, but what kind of sandwiches could I serve that could sit out for three hours during an open house?

Judith W.: I'm with you. I love tea sandwiches. And I guess I have left them out that long--like picnic food. But if you're worried, keep some plates or trays of them in the refrigerator, and replenish during the party. As for the fillings, I like smoked salmon, thinly sliced turkey with tarragon mayonnaise, cucumber or watercress with butter,well cut-up chicken salad, cream cheese and chutney--there's a whole world of possibilities out there.

Chatters, what kind of tea sandwiches do you like?

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Arlington, Va.: Do you have any suggestions for grilled tuna steaks? I found a recipe for it served with an aioli sauce. But wondered if I might try something more flavorful. Also, how long do I grill them? Thanks so much for your help - your suggestions are always so useful!

Candy: You could top grilled tuna with a mango salsa or even a spicy guacamole. Or try this easy recipe we ran in 1998 that would be perfect with upcoming summer product. Grilled tuna is perched atop a pedestal of crunchy green beans, sweet onions and tender potatoes, all drizzled with a lemony vinaigrette.

1 pound baby new potatoes, quartered

3/4 pound green beans, trimmed

1/2 pound cherry tomatoes, cut into quarters

3 tablespoons extra-virgin olive oil, plus additional for brushing the tuna

Juice of 2 lemons, plus 2 lemons, quartered, for garnish

Salt and pepper to taste

4 8-ounce tuna steaks

4 sprigs fresh thyme

Boil the potatoes until just tender, about 8 minutes. In a separate pot of boiling salted water, cook the green beans until tender, about 6 minutes. Drain the vegetables and refrigerate until cold.

Prepare the grill.

In a large bowl, combine the potatoes, green beans and cherry tomatoes. Add the olive oil, lemon juice and salt and pepper to taste and toss to mix. Set aside.

Brush the tuna steaks with olive oil. Grill until cooked to desired doneness, about 2 minutes on each side for medium.

Drizzle the tuna steaks with a spoonful of the dressing that will accumulate in the bottom of the bowl holding the green bean and new potato salad.

Divide the salad among 4 serving plates and top each with a tuna steak. Garnish with a sprig of thyme and a wedge of lemon.

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Alligator taste likes...: Chicken. It does not have the texture of fish. At least down in Nawlins.

Marcia: Hmmm, sounds like we might have to do an alligator taste test.

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Jessup, Md.: I dunno about regular hot dogs, but the sausage plate at Blobs Park (Bavarian dance hall) in Jessup MD cannot be finished by most mere mortals.

Three, seemingly innocuous weiners sit before you: a knockwurst, weiswurst and a third I cannot recall. A beer, sauerkraut and mustard round out the meal. Perhaps a potato. It doesn't matter what rounds it out. You simply won't get past the second dog.

I don't know what it is about the wursts and why they are more filling than, say, your average stadium dog (which has a lifespan of 3.5 innings.) Such are the mysteries of life.

Walter: Jessup, this place sounds great, a Bavarian Dance Hall is it?

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Washington, D.C.: The Only Way to Eat Hotdogs:

Use Zweigle's Texas Hots(or any hotdog with a natural casing)

Place on grill and let cook until the skin cracks and is very well charred. Serve in a New England style bun with Flo's Hot Dog Sauce from Maine, celery salt, and mayo. You haven't eaten a hot dog until you have experienced it with Flo's, Mayo, and Celery Salt.

Walter: I'm getting hungry for dogs and usually, I never think of them.

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Virginia: You guys have done this before, I know...

Do you have a collection of local farmers markets and times they are open. I am in VA but I'm sure the group would appreciate a comprehensive link or something.

Are there any places where the produce is always farmers market quality? And I refuse to shop at "Whole Paycheck" (whole foods).

Thanks!

Bonnie: Coming is a link to this year's FM guide -- on the Food and Dining homepage, which has hours, etc. We're working on rated mini-reviews of most of the area's farmers markets, which will run in mid to late June (since some markets don't get going till July, we'll update the reviews listed on washingtonpost.com).

Re quality -- are you looking for specific items? are you willing to pay dearly?

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Washington, D.C.: Hofmann's snappy is definitely my favorite and I'm glad Hofmann's got a better score than Zweigles, which affirms my opinion of Hofmann's vs. Zweigles.

But, why no mention of Meier and Ranz? Another popular CNY hotdog sold at the butcher counter instead of the deli counter.

Bonnie: Can you get them here?

Sorry about the CNY thing...to some of us, anything beyond Manhattan is upstate.

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Former Buffalonian's fave dog: Sahlen's red hot over a real charcoal grill. They're the best.

If you're ever there, check out Ted's(and get the onion rings too).

Candy: We've gotten a lot of emails from Sahlen's fans.

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Ex-WNYer in D.C.: Nice article in today's Post on the upstate hot dog wars...however, you could have made it even more interesting by including Buffalo's favorite, Sahlens, which is a mighty fine dog. Also, I think your "taste test" should have included some ex-pats from WNY (God knows there's tons of us here). I'll volunteer anytime!

Bonnie: Ah, well, when the Buffalo people start in, there's another smackdown -- Sahlen's (a pork and beef dog, another fifth-generation NY company), Louie's Originals. What's behind that New York hot dog connection? There's always next year.

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Arlington, Va.: I was in Paris recently and had the most delicious soy sauce, Yamasa. It looked remarkably similar to Kikkoman but tasted worlds better. I can't find it online to purchase or in grocery stores. Any ideas where to buy or order? Thanks!

Walter: Ah, Paris, Spring, Soy Sauce. One place you'll find Yamasa is Naniwa Food, 6730 Curran St., McLean..703-893-7209..it's a great, little Japanese market.

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Potomac, Md.: In Cuban restaurants, I have noticed that black beans are always served in a separate bowl from the white rice. In other Latino restaurants, they are usually served together (side by side) on the same plate.

Is there a cultural reason for this? When I once asked (at Cuban Corner in Rockville and also at La Carroza in Miami), I was told it was "Moors and Christians" but that went above my head.

What's the reason for this serving etiquette?

Candy: Potomac: "Moors and Christians" is the name of a dish of...black beans and rice. Many consider it the national dish of Cuba, probably an influence from Spanish invaders, who also ate it. Beans and rice, of course, are a popular combination in many Latin countries--sometimes with black beans, sometimes with red or speckled or whatever's local. But sometimes, beans are just beans--cooked by themselves and served separately from the rice.

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washingtonpost.com: Local Farmers Markets

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Washington, D.C.: The only acceptable hot dog is a Coney Dog from Detroit. Michigan's meat-related laws are stricter so the quality of beef in the dog is top-notch (no noses, hooves, etc.) So you take that dog and pour chili over the top, plus chopped raw white onions. Delish.

My family and I once went to two competing Coney Dog chains in Detroit and ate one dog apiece at the first, then repeated the experiment at the second. And to this day I will take a connecting flight through Detroit instead of Minneapolis or other options, just so I can stop off at the National Coney Express outlet in the airport and indulge in the one true dog.

Candy: Whoa...dog, chili, raw onions...followed by a Tic Tac chaser?

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Washington, D.C.: With all of the delicious fresh fruit starting to flood the market, I am hoping to make (for the first time) a strawberry crisp. I am wondering, however, if these delicate berries can hold up to the heat or if I should shore them up with something else. Rhubarb, perhaps? Thanks!

Judith W.: A number of recipes out there seem to use oatmeal to prop up the berries, but at this time of year, I'd rather use (and eat) the rhubarb .

The first recipe is one from Emeril Lagasse that gets good reviews from users. The second from rassledazzlerecipes.com takes the oatmeal approach. One keeps the temperature at 375, the other at 350.(We haven't tried these).

Rhubarb-Strawberry Crisp

Yield: 6 servings

4 cups diced rhubarb

4 cups fresh strawberries, hulled, and halved, if large

1 cup granulated sugar

2 teaspoons orange zest

2 tablespoons cornstarch

1/4 cup orange liqueur (recommended: Grand Marnier or Cointreau)

10 tablespoons cold unsalted butter, cut into 1/2-inch pieces

1 1/4 cups all-purpose flour

1/4 cup light brown sugar

Pinch salt

In a large bowl, combine the rhubarb, strawberries, 3/4 cup of the granulated sugar, orange zest, cornstarch and orange liqueur, and toss to thoroughly combine. Grease a 9 by 13-inch casserole or baking dish with 1 tablespoon of the butter and transfer the fruit mixture to the prepared casserole.

Preheat the oven to 375 degrees F.

In a mixing bowl, combine the remaining 9 tablespoons of butter, flour, remaining 1/4 cup of granulated sugar, the brown sugar and salt and cut together until the mixture resembles coarse crumbs. Sprinkle the topping evenly over the fruit and bake until the topping is golden brown and crispy and fruit is bubbly in places, about 45 minutes

Cool briefly and serve warm, with a dollop of whipped cream, ice cream, or creme fraiche, if desired.

***************

Strawberry Crisp

1 cup uncooked oatmeal

1 cup all-purpose flour

1 cup brown sugar

1/4 cup chopped walnuts

1/2 cup butter

1/2 cup sugar

3 cups sliced fresh/frozen strawberries

Mix together oatmeal, flour and brown sugar. Add nuts. Cut in butter or margarine until crumbly. In another bowl, mix strawberries and white sugar together.

Grease an 8-in. square pan. Spread half the crumb mixture on bottom. Cover with strawberries. Spread remaining crumb mixture over top. Bake in 350 degrees oven for 45 minutes.

Serve warm or cold with whipped cream or topping.

Yield: 6 servings

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Washington, D.C.: Syacuseans always eat a Hofmann hot dog on a top split bun (new-England style.) The article mentioned eating the hot dogs Rochester style. May I suggest next time having a Hofmann's Coney or hot dog Syracuse style: brown mustard on a new england style bun. Maybe some relish.

Walter: And a good suggestion it is on matching a dog to a bun.

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Washington, D.C.: Do you know the recipe of the Crisp & Juicy's chicken? Monosodium Glutamate(MSG)?? Who's a fan???

Walter: The marinade recipe for Crisp & Juicy chicken is a company secret, as far as we know. Anyone have a secret to share?

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Peruvian Chicken: Greetings Food Gurus:

Another great take-out Peruvian chicken place is "Chicken on the Run" on St. Elmo Street in downtown Bethesda. Wonderful chicken, plus beans & rice, fried yucca, plaintains, slightly spicy cole slaw, and mashed potatoes & fries as sides. Just be warned not to leave your car in the non-metered spot in front of their little parking lot--I got a ticket there after just leaving my car for 4 minutes to get a take-out order!

Candy: And now for a break from hot dogs....

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Washington, D.C.: For a neat spin on tea sandwiches, if you've got the time, you can make tiny cream puffs and fill them with savory things just like you'd put on sandwiches. My favorite would probably be turkey with a little apricot jam or other sweet contrast. Is it safe to make a chicken salad with yogurt instead of mayonnaise, since they'll be sitting out? If so, a chicken salad with celery and grapes is nice and refreshing. A little curry powder in there would be nice too.

Candy: I don't think yogurt will make much difference in how long you can leave out chicken salad. They just shouldn't be left out at room temp for more than two hours max. Just keep some chilled and replenish to avoid any food safety problems.

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Springfield, Va.: Why is it so difficult to find regular hot dogs with natural casings around here? The only ones that I have seen are Dietz and Watson.

Stephanie Witt Sedgwick: Fellow casing-lover, I have a few suggestions for you. Try the German Gourmet in Falls Church,the Organic Butcher in McLean and Wegmans. I even think a close look at most big supermarkets will yield up a few natural casing dogs.

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Kensington, Md.: Best Hotdogs Ever:

Take a large pan of water and put 1 inch of water. Place vegetable steamer in bottom. Bring water to a boil set to simmer. Place hotdogs (Vienna Beef) in steamer. Steam for 10 minutes. At 10 minutes add top split buns for 2 minutes. Take out and service with chopped onions and Bertmans (Cleveland, Ohio) Ball Park Mustard. No finer hot dog experience.

Walter: And that's what we're after here the best dogs on Earth.

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Pampered chef: I'd try to stick to some of the more every day items. They have some specialty items that look really neat, but don't have many uses. Bamboo spoons are good and relatively cheap, basic knives, and the stoneware is good if you get a basic piece. But it is heavy and bulky, which can make finding a good storage place a bit difficult sometimes.

Candy: More PC suggestions. Plus, if they serve wine--beware of the urge to buy after two or more glasses.

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Pampered Chef: I received a "chopper" for Christmas, and it is my new kitchen obsession. I use it almost every day - for mincing garlic, chilis, herbs, nuts, in seconds with no mess, and it's easy to clean. Its hard to describe - the base is a clear plastic cylinder, and a series of blades is attached to a handle on the top. You chop by pressing down on the handle.

Candy: Thanks for the suggestion.

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Washington, D.C.: I can't seem to caramelize onions to save my life. I start with a medium high pan and oil, adding in the onions. They tend to always burn before they caramelize. I know they need approximately 20 minutes to be done right. Is my pan to hot? Should I use butter instead?

Stephanie Witt Sedgwick: You're walking down the wrong road. Slow down..first, use half butter and half oil. Next, keep the heat low to medium-low. It will take AT LEAST 20 minutes for the onions to start brown. Be patient.

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Maryland: The third sausage on the wurst plate at Blob's Park is a bratwurst.

Blob's Park is an experience. You'll be charmed or appalled, one or the other, but never both and nothing in between. Kind of run down and past its prime, but wholesome. Lot of families go there, and you can hear (and dance to!) decent polka bands. You'll always find charming older (sometimes elderly) couples in their going out clothes dancing, some of them moving quite majestically.

It's not the finest food you'll ever have, but some of the stuff is decent.

Candy: Decent polka, decent dogs....what more could you ask?

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Tea Sandwiches: 2 of my favorites for tea sandwiches are curried egg salad--finely chop hard-boiled eggs, celery and scallions or sweet onions, and mix a little bit of Helman's mayonnaise with curry powder to taste. Blend the mayo and egg mixtures and add salt & pepper to taste, then let sit in the fridge for a bit. Serve on crustless white bread.

Also, if you don't want to spring for smoked salmon, you can make a salmon salad with canned salmon (removing skin and bones), fresh dill (or dried if not available), a squeeze of lemon juice, and just a small amount of either non-fat plain yogurt or mayo to bind it together. Spread this on cocktail pumpernickel bread.

Both have been hits at tea parties.

Candy: Good tips!

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Edmonton, Canada: I missed last week's discussion, but enjoyed reading the transcript afterwards. However, I noticed you posted a "vegan" recipe that included honey. Many vegans do not eat honey because it is an animal product. The reader could substitute agave nectar, which a sweet vegan alternative. Thanks!

Walter: Thanks Edmonton....for the agave tip.

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Ted's hotdogs: Ha! I was just in Buffalo with friends and MADE them go to Ted's. They are the best hotdogs I've ever had. Even friends who claim not to like hot dogs liked Ted's.

Candy: Another top dog...

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Frederick, Md. #2: You know what hotdogs that I DON'T like? Nathans. I bought a pack and boiled them, grilled them, and boiled/fried them. I just don't like them. Too much garlic, I think. Mustard and/or sauerkraut didn't help either.

Oh, yea, the bun. Why do they even make potato buns for hotdogs? It just not right!

Stephanie Witt Sedgwick: Okay, you've got on my your team regarding Nathan's. We had a beef hot dog tasting many moons ago and I was shocked at how strongly Nathan's tasted of garlic powder.

But as the potato rolls, I can't live without. Each to their own!

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Grilled tuna steaks: Marinate in pineapple juice, soy sauce and ginger. It is heavenly! Also works well with regular steaks.

Candy: sounds great!

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Laurel, Md.: Your piece on hot-dogs (Rochester-style) is fine -- if only you had included where to actually buy them in the DC Metropolitan Area.

And the competition is unfair -- a Ben's Chili Bowl chili half-smoke would literally smoke the competition.

As for the buns -- the New England hot-dog roll is the best. It looks like a half-folded piece of white bread.

Stephanie Witt Sedgwick: Believe me, Zweigle's and Hofmann's are trying to find someone to sell them in D.C. Until then the web sites listed in the piece will have to do, unless you want to make the trip to Wegman's.

As for the New England style bun, I love 'em too, especially in the summer when they are a must for homemade lobster rolls.

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Gaithersburg, Md.: I like corn dogs. They're a nice break from hotdog on a bun. I don't buy the frozen ones to take home though. They are a special treat that I look forward to when fair time rolls around. Put a little mustard on them and you're good-to-go!

Walter: Anything goes at a county fair. Funnel cake anyone?

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Washington, D.C.: I'm researching what makes a great cheese plate, I love cheese plates and I love introducing my friends to new combinations of cheese, ie. with fruit, jellys, more aged cheese, more distinct flavors. What I think is a great array is a range of soft to crumbly cheese, mild and moderately "stinky" (as I like to call them), a side of something sweet whether it's jelly, fruit slices, or fig spread. A little salt in some olives or artichokes hearts, and some crusty baguette slices. Anything I'm missing?

Judith W.: Your friends are lucky. And honestly, you can include any array you want. However, the cheese tastings that I've been to arrange the cheese clockwise (I think)by flavor, from mild to strong. The fig spread is a nice add-on. And sometimes sausage slices (Spanish sausage with Spanish cheeses, Italian with Italian and so on. That said, there's an absolutely terrific book called (what else) The Cheese Plate by MaxMcCalman --a hero to most cheese people--and David Gibbons. And the inside seems to be searchable on Amazon.com.

Bonnie: Speaking of McCalman, some of his cheese plate specifics:

* multigrain or coarsely textured bread for robust cheeses such as cheddar, gruyere or cantal

* mild white breads for delicately flavored cheeses

* raisin walnut for blue cheeses or stronger, saltier types

* Pecorino and freshly shelled fava beans

* more fruitiness options -- dried apricots, plum cake, chutney

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Courthouse, Va.: It's not just the dog - you need the right mustard. Weber's Horseradish Yellow Mustard is a must in Buffalo!

Walter: Courthouse, it sounds like you know what you're talking about.

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Capitol Hill, D.C.: I am planning to make a fish curry this weekend and found a pretty good red snapper curry. Problem is, I kind of had my heart set on salmon. Would it be a problem to just replace the red snapper with salmon or is there another salmon curry recipe I should use? P.S. I would like to cook the fish in the curry rather than searing it or grilling it first.

Judith W.: I wouldn't just replace the snapper with salmon--I mean it might be fine, but those two have different taste profiles. And I know you said you'd like to cook the fish in the curry rather than sear first, but there's a good chance you'll either undercook or overcook the fish that way. This recipe from Bon Appetit (via Epicurious.com)looks good to me.

ROAST SALMON WITH THAI RED CURRY AND BOK CHOY

8 whole baby bok choy

2 teaspoons plus 2 tablespoons vegetable oil

1/2 teaspoon Thai red curry paste*

1 13 1/2- to 14-ounce can unsweetened coconut milk*

1/4 cup finely chopped fresh lemongrass or 1 tablespoon grated lemon peel

1 tablespoon brown sugar

2 1/2 tablespoons fresh lime juice

2 tablespoons fish sauce (nam pla*)

4 6-ounce salmon fillets

*Thai red curry paste and fish sauce (nam pla) are both available at Asian markets and in the Asian foods section of some supermarkets nationwide.

**Canned unsweetened coconut milk is available at Indian markets, Southeast Asian markets, Latin American markets and many supermarkets.

Cook bok choy in pot of boiling salted water until crisp-tender, about 2 minutes. Drain. Set aside. Heat 2 teaspoons vegetable oil in heavy large skillet over medium heat. Add curry paste and stir 30 seconds. Add coconut milk, chopped lemongrass and 1 tablespoon brown sugar. Boil until mixture is slightly thickened and reduced to 1 cup, about 5 minutes. Stir in 2 1/2 tablespoons lime juice and 1 tablespoon fish sauce. Set curry sauce aside.

Preheat oven to 400 F. Heat 1 tablespoon oil in heavy large ovenproof skillet over high heat. Sprinkle salmon with salt and pepper; add to skillet. Cook salmon 2 minutes per side. Transfer skillet to oven. Bake salmon until opaque in center, about 6 minutes. Meanwhile, heat remaining 1 tablespoon vegetable oil in large nonstick skillet over medium-high heat. Add bok choy and saute until beginning to brown in spots, about 4 minutes. Drizzle bok choy with remaining 1 tablespoon fish sauce. Bring curry sauce to simmer and ladle onto 4 plates.

Arrange 1 salmon fillet and 2 pieces of bok choy atop curry sauce on each plate and serve.

Serves 4.

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southwest Washington, D.C.: I went to a Mexican restaurant in southern New Jersey, and we ordered their (only) soup on the menu, which was served family style (in a big bowl and a ladle for serving). When we looked into the soup, we found cilantro, and beans, and what else? Cut up pieces of hotdog! It wasn't bad tasting - just "hot dog soup". I have yet to ever see that on a Mexican menu, though, I will have to admit growing up my mom used to make spaghetti and add cut up hotdogs in the sauce if she didn't have ground beef. Maybe it's a Filipino thing! (by the way, love the chats!)

Bonnie: we love our chatters, too. Are you sure that wasn't a mild chorizo in that soup?

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Washington, D.C.: Best hot dog ever....Nick Tahoe's hots in Rochester. Two split Zwiegles, mac salad, home fries, mustard, onions, and that delicious meat sauce!! Called the garbage plate!!

Stephanie Witt Sedgwick: If I ever find myself in Rochester...

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For the PC party attendee: I love their mandolin, but got it 1/2 off b/c it is $50 or so.

They have some great stuff for the summer, but since you asked for inexpensive, I like: their corn cob holders, which you can put into your corn BEFORE you grill or boil, and don't have to do "hot potato" while trying to insert them, and their corn cob butterer - super cheap (like $3) and I use it ALL summer long. Also bought their grill brush and their garlic press, both around $10 and I use them all the time.

Candy: More PC suggestions. $10 for a garlic press???

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Alexandria, Va.: Bless you, DC Coney Dog lover. They are a local favorite that I sorely miss since relocating down here. Yes, they are that good.

Candy: Thanks for the memories Alexandria.

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Kensington, Md.: A second vote for Nick's in Rochester. Nothing cures a hangover like a garbage plate.

Candy: A garbage plate??? I'm not sure I want to know..

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For Pampered Chef partygoer: Smart to be thinking ahead.

Check out their web site to see if you'll have sticker shock - better to do that when your host/ess isn't looking.

Some of their stuff is expensive, some reasonable.

Suggestions:

- Silicone spatulas. They really do hold up to heat and the dishwasher.

-"Stoneware" baking sheets and bakers. Not cheap, but much more even cooking. Just be sure you have reliable cooling racks as these do retain heat.

- Cooling racks

- Covered measuring cups. I like to mix things in the measuring cups, this way I'm not just using saran wrap or another container to hold the results.

Another suggestion: get some things that will work as gifts.

Mostly: don't feel pressured to spend. Your host should get points for each sale as well as for the dollar total, so small purchases do help without breaking the bank.

Candy: Our Pampered Chef reader is going to be really well-prepared..

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Cheese plate: Make sure you have something goat or sheep-based.

Try to include a washed-rind cheese (like Munster), which have had 2 different microorganisms involved in the curing.

Candy: More cheese tips, thanks...

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Really Red Hot Dogs: Nice hot dog story, but I must point out the lack of mention of a northern regional specialty: Jordan's Red Hot Dogs of Maine. By red I mean...red. They dye them.

Natural casing, spicy, and bright red. (See http://www.mainelobstershop.com/redhotdogs.html for a picture.)

What a shame they didn't get a mention. They go great with baked beans and a campfire.

Stephanie Witt Sedgwick: They're new to me, but I'll keep an eye out for them. It's nice top have something to look for in Maine besides lobsters.

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Washington, D.C.: I have some chicken thighs marinating in the fridge for tonight -- the Goan Chicken recipe from All About Braising, with cilantro and mint and ginger and garlic and jalapeno. The finished recipe, after the thighs are braised in rum and broth, calls for three tablespoons of heavy cream. Now... should I bother buying a whole container of heavy cream for this? Leave it out? Substitute milk even though I know it won't be as rich? Try yogurt? Open a can of coconut milk? What do y'all think?

Judith W.: You could probably do any of those things--tho the milk might not get the sauce to the ideal consistency. And I think there's so much going on in the recipe that adding the coconut milk might be overdoing it--and you'd have leftover coconut milk that way. Ditto the yogurt. You can usually get heavy cream in small containers. I think I'd go that way, or maybe to light cream rather than heavy.

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Ramen Salad (Less Fat Version): I use the same recipe that you printed, but only use about a tablespoon of sesame oil (for the flavor) and add a little more vinegar for volume. It tastes pretty much the same as the high fat version.

Candy: Thanks for the tip.

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Arlington, Va.: RE: WNY hot dogs - as a native from Western NY I imagine the strong hot dog preferences follow from fact that LOCAL companies make the hot dogs - not the big chains like Oscar Meyer or Hillshire. When I first moved here (Carter administration) I couldn't believe how terrible the choices were. No good hot dogs or kielbasa either. I still buy Sahlen's dogs whenever I visit family in Buffalo. Redlinski's aren't bad either.

Stephanie Witt Sedgwick: We love small producers, the more the merrier. How boring it would be without them.

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Walter: And now for the prizes of the afternoon: Jessup Md. with a look at Blobs Park...come on down...you're a winner and we like that Rhubarb Cake recipe...our producer Erin will be trying it tonight. Winners send your mailing information to food@washpost.com...first in gets a choice of books.

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Fairfax, Va.: Can you do all the things with evaporated cane juice that you would ordinarily do with sugar? Is it suitable for baking?

Bonnie: None of us have baked much with it, but it seems to be listed among ingredients of several brands of organic cake mixes. Our impression is that it seems to be interchangeable, as long as the slightly darker color wouldn't adversely affect the look of what you're baking. Report back, ya hear?

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Babies and Husbands: I am using my baby (just starting solid foods) as a way to expand my palate. However, my hubby likes his meat and potatoes (or more accurately Kraft mac n cheese and ramen).

How can I expand his food horizons? He refuses to try anything new, and I'm really not up for making one dinner for me and our son and one for him? (And I don't want our son to only want what his dad gets).

Any suggestions for would be great. (I'm not talking anything crazy either - he didn't touch sweet potato fries the other night)

Judith W.: The baby or the husband--that's not an easy one. Tho in my experience kids (obviously my kids) are more influenced by their own taste preferences that what they see a parent doing.

As for expanding your husband's food horizons, you've got three choices: make food you know he'll fuss at; make something plain for him that you dress up for yourself (not ideal either); or if you eat out, maybe he'd be willing to taste something you've ordered.

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Tea Sandwiches: As a joke, I would make a few with Beef Jerky. It would be funny to see how someone could eat it gracefully or how discreetly they would spit it out.

Bonnie: You scamp.

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Blenders: Hi Foodies,

I need a new blender. I'll use it for summer smoothies, sauces, marinades, etc - other stuff will be made in the food processor. It won't get heavy use, but needs to be reliable and handle frozen fruit (those smoothies) comfortably. And it would be best if it weren't expensive.

Recommendations? Brands? Things to look for? My old one finally died, and it was so old not even sure what the newfangled ones do these days.

Thanks!

Candy: For a blender--sometimes those models with 20 speeds just aren't worth it. A Waring or other well-known brand, with an ice crusher and a couple of speeds is fine. We all vote for a glass container, not plastic. And check for a tight-fitting lid so you don't get sprayed with smoothie.

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Gator: I just had friend gator tail in Florida, and it was a little less firm than chicken (more fish like, but not entirely so) and with a mild but slightly sour flavor. Good though... I had in soup in New Orleans a few years ago and remembered the slightly sour taste there too (the soup was made with alligator ribs)

Candy: Good lord, gators eating people, people eating gators. It's a wild world out there.

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Washington, D.C.: Growing up my Dad used to make ramen soup with onions, carrots and hot dogs in it to make it "special".

Walter: And we are sure it was.

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Walter: And Next Week in Food we have a look at a local Hispanic shopper and the growing number of Latino products in stores. Have a great Memorial Day weekend and the dogs are on us.

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