Tag Archives: Heinz

🌭 Dunked, Drunk, n’ Dried Dogs & Potato Wedges 🥔

Posted on by Standard Reply

There are way too many ways to cook a hot dog. Not long ago, if you suggested I boil some… I would politely have found the quickest way out of that conversation. This time I simmered the dogs in beer, then popped them in the oven on the air-fryer setting.

I blogged about cooking hot dogs in 2010 when I asked how you do it, & later listed a bunch of different ways, and I like to slip them in on the New Year’s Pork n’ Sauerkraut. 2010? Hell, it only took me 15 years to get around to suggestion #3. Were air-fryers popular back then? I think it was just countertop grills.

Then again, sometimes I get weird ideas that won’t go away until they come to fruition. Hot dogs aren’t my favorite food, but they’re fun to make different every time. If not grilling, I like to cook them in the oven, especially when cooking dinner for the family & wanting a whole pack cooked at once. This time I did something different.

Lager-Simmered Air Fried Criss-Cross Cut Hot Dogs & Crispy Potato Wedges!

Man, I miss the legendary Dormont Dogs.

After you read this recipe, tell me what you’d do different, or what you like on your dogs! Oh yeah. sides too. I wanted to use corn starch on the potato wedges, but I was out, so flour it was. It crisped them up just enough to keep it interesting. I was heavy on the black pepper, so they had a bite.

Oh yeah, I cracked open a can of baked beans too.

I used ChatGPT to sort of bounce ideas around, and it helped me make a plan.

🌭🌭🌭

Wieners, ’Taters & Beans (Oh My!)

🥔 Potato Wedges

  1. Prep
    • Cut potatoes into wedges, about ½” thick at the skin edge.
    • Soak in cold water 30 minutes (this pulls starch so they crisp better).
    • Drain, blot very dry. Moisture = soggy wedges.
    • Toss in a bowl with:
      • 1–2 Tbsp cornstarch
      • 2 Tbsp oil (olive, canola, or peanut)
      • Seasonings: paprika, garlic/onion powder, salt, pepper, maybe cayenne or smoked paprika for punch.
  2. Cook
    • Oven air fry or convection at 425°F (both will crisp better than standard bake).
    • Spread on parchment-lined sheet, not touching.
    • Cook 25–30 min, flipping halfway.

🌭 Hot Dogs

  1. Parboil
    • In a small pot, add:
      • 1 bottle/can Yuengling
      • 1 beef bouillon cube
      • ½ tsp onion powder
      • ½ tsp minced garlic
      • ¼ tsp ground mustard (optional, but yes it’ll add a tangy depth)
    • Bring to a gentle simmer. Drop in hot dogs, simmer 5–6 min (don’t boil hard).
  2. Finish in Oven
    • After parboil, move hot dogs to a rack or foil-lined pan.
    • Toss them in the oven (same rack as potatoes if you can) for 8–10 min at 425°F (air fry/convection), flipping once, so skins blister and caramelize a little.

🥖 Buns + Cheese

  1. At the last 2–3 min of hot dog oven time, open buns, lay on pan.
  2. Add cheese slices. Toast until buns are warm and cheese is gooey.

🔄 Timing Plan

  1. Start soaking potatoes → 30 min.
  2. Preheat oven to 425°F (air fry/convection).
  3. While soaking, prep hot dog beer bath.
  4. Drain & coat potatoes. Get them in oven first (they take longest).
    • Timer: 25–30 min.
  5. While wedges cook, simmer hot dogs in beer bath (~5–6 min).
  6. About halfway into potato time (15 min mark), move hot dogs to oven on pan/rack.
    • They’ll need ~8–10 min to finish, which lines up with potatoes finishing.
  7. Last 2–3 min: add buns + cheese.

Everything should hit the plate hot at the same time.

🌭🫘🥔

🫘 Drunken Baked Beans

A simple can of beans made rich with the leftover beer broth from the hot dogs. Deep, savory, slightly malty… it’s like BBQ beans with a secret ingredient.

Ingredients:

  • 1 large can of baked beans
  • ½ cup reserved beer broth from hot dogs (strained)
  • 1 tbsp brown sugar
  • 1 tsp mustard (yellow or Dijon)
  • Optional: dash of hot sauce or crumbled bacon

Method:

Taste and adjust seasoning — more sugar if you like sweet, hot sauce if you like heat.

Combine beans with broth, sugar, and mustard in a saucepan.

Simmer low and slow (20–30 minutes), stirring occasionally, until thickened and glossy.

👉 Extra Tips:

  • Flip wedges and hot dogs at halfway for even browning.
  • If wedges look done before hot dogs, crack the oven door and let them hang on residual heat.
  • You can reduce a little of the beer/bouillon liquid into a quick dipping sauce (mix in mustard/ketchup) if you want to go wild.
  • I added the beer/bullion liquid to the baked beans with BBQ sauce… not what ChatGPT suggested.

🫘🫘🫘

Needless to say, I didn’t follow that exactly… but I did toast the buns, & made the dogs to order. Mine had relish, my son’s had fresh jalapeño from the garden, my wife didn’t want cheese, and my daughter didn’t want mustard.

Dunk, Drunk, n' Dried Dogs
Dunk, Drunk, n’ Dried Dogs

I gotta buy some damn corn starch.

Crispy Potato Wedges
Crispy Potato Wedges

I used Yuengling, but I also would use Straub Amber, Penn Pilsner, Lion’s Head, or Smithwick’s. What would you use?

If you do make this, you gotta crank some punk rock Dad Shit. (The Amazon Playlist has more than Spotify.)

For those about to rock, we salute yinz! (AC🗲DC • PWR🗲UP • Pittsburgh)

Posted on by Standard Reply

• AC🗲DC • PWR🗲UP • Acrisure Stadium • Pittsburgh PA • Thursday May 8th, 2025 •

So, I have been a casual AC/DC fan for as long as I can remember getting into music. They were always there, always a mainstay, always the butt of “same sounding songs” jokes alongside fellow icons the Ramones. I believe I bought Razor’s Edge & Back in Black about the same time in Jr. High. I really dug “Big Gun” from the Last Action Hero soundtrack, and of course, loved the older stuff with Bon Scott as I got into them.

My kids heard me playing “Big Balls” when they were younger, and of course glommed onto it as the most hilarious song ever. I think I created a rock fan with my son, as he has really dug into the AC/DC catalog.

He wanted AC/DC tickets for his birthday, so we got some… then later traded up when a good friend said he wanted to come to town to catch the show with another buddy, as the speculation spread that it may be their last tour and they weren’t playing out his way.

I prepped by making a playlist of suspected tunes on Amazon Music & Spotify thanks to Setlist.fm. I also have one called 100% Certified Angus on Amazon & Spotify that we rock sometimes too! And my son has been spinning Back in Black on vinyl of all things. (I refuse to get into vinyl or guitar pedals, because I already have a guitar problem.)

Off we went for my son’s first stadium show, first time seeing Heinz Field Acrisure Stadium, & first time seeing AC/DC live! We did catch The Aquabats! at the Roxian last year and that was super badass. That was his 1st concert (if we don’t count the incredible & talented Laurie Berkner for a Christmas concert when the kids were super small) and 1st punk rock show!

A pastiche of images from the AC/DC show in Pittsburgh in 2025.
🤘 For those about to rock, we salute you! 🤘

Just a mashup of clips I got that evening of my dude enjoying his night:

If you follow me on the socials, you probably saw a few signs that we were there. It’s super exciting to me to bond over music as it has been such an important thing to me over the years, as a creative outlet, a place of joy, and comfort.

I can say he said it was “the best night of his life,” so I think he had fun! Ha ha. I am glad I got to see Angus & Brian perform. Man, the band are tight, but with a nice loose groove. I knew they were powerhouse rock icons, but to see it? Absolutely amazing. The show production was crazy with the infamous bell, canons, fireworks, huge LED screens, pyrotechnics, confetti, on-the-fly graphics enhancing live video… but at the same time it all seemed very simple. I’m not sure how to convey it. The frills were not the focus. Obviously Angus and his SG’s are the focus. Even Brian knows this, and he looks like he is having the time of his life up there, knowing he has the coolest job in the world.

I think Angus may be slightly slower now that he was in the 80s or 90s, but at 70 years old… he is undeniably crushing it skipping, shimmying, and duck-walking around the stage while playing rambling angry blues licks, goading the crowd into cheering, stripping off parts of the schoolboy uniform, & taking 17 minute extended guitar solos. At one point, he even defiled the fretboard with his necktie as a slide. That is how you put on a show. Some sources online seemed to think Brian’s vocals were low in the mix. I think that was the case where we were at on the floor… but videos from elsewhere have it perfect. His voice is amazing, and again, at 77… he is running around belting out these immortal songs like it’s nothing for 2 damn hours.

The crowd was sedate, lots of people fist-bumping or throwing horns or thumbs up to my dude as we went through the crowd & got to our seats. There were obviously visible drunks, but nothing I saw got too out of hand, even the tailgating outside seemed to be chill.

Scott Mervis has a great review from the PG, and Mike Palm has one from the Trib. I was also able to find a TON of video on YouTube so we can remember the night as long as YouTube is a thing. Ha ha. Check out this bonkers playlist that I am still updating:

It has all kinds of videos from promo stuff, to stage setup, to pyrotechnic stuff, vloggers, and nearly every song individually, from a bunch of different vantage points, and someone grabbed the whole show!

We have had a lot of craziness going on lately, so this was a fun respite and I think we needed it. Hopefully this will be a day long remembered by both of us as a highlight to this year.

So, were you there? Share your stories, pictures, & videos in the comments! I’d love more YouTube stuff to add to the playlist too. I think the only individual song I’m missing is “Rock N’ Roll Train.”

If you weren’t there, or saw them some other time, or in your city, or just want to drop some AC/DC memories or lore, do that too!

🤘⚡🎸

Chipped Ham BBQ Mac & Chips?

Posted on by Standard Reply

So, if you already have the best Chipped Ham BBQ recipe of all time, you may want to try this absolute garbage pile of over-processed comfort food.

I posted it on a few spots, but it garnered the most attention in a private food group. It also got me Zucked by Meta AI bots for calling it “ωнιтє тяαѕн ηα¢нσѕ.”

I also posted it on Threads but haven’t got the widget to embed that here, yet. Hopefully it just becomes a feature soon. Maybe BlueSky too?

https://twitter.com/AiXeLsyD13/status/1857836395252896057

Chick-fil-A’s response: “It’s not you, it’s me.”

Posted on by Standard 1

Chick-fil-A wrote back to me, and sadly I predicted that they’d give me the “no unsolicited ideas” speech which is equivalent to the “it’s not you, it’s me” speech.  Shenanigans, I tell you.

From: Chick-fil-A CARES <chickfilacares@na.ko.com>
Date: Wed, Dec 26, 2012 at 8:09 PM
Subject: Chick-fil-A Response
To: <me@my.email.address>

Dear Valued Customer:

Thank you for taking the time to contact Chick-fil-A.  You are very important to us, and we appreciate your suggestion regarding the cup holders.  We hope the following information will be helpful.

Chick-fil-A is fortunate to have many loyal customers. Many of these fans take the time and effort to inquire about sharing their own ideas about ways they wish to see us improve – whether it is adding a specific new product, service or feature. We are grateful for our customers’ intent, and this motivates us to work even harder to keep improving.

Unfortunately, it is our corporate policy not to accept or consider any unsolicited creative ideas. This is a difficult decision because we realize that by following this policy, Chick-fil-A may miss out on some great ideas from our customers. We would rather miss out on some of these ideas than to risk any potential future misunderstanding should Chick-fil-A develop or already have developed a product, service, or feature that may seem similar to a customer’s idea.

We hope you will understand the reasons for our policy. You can view our Unsolicited Ideas Policy at www.chick-fil-a.com/Legal (under Submissions) for more information on this issue. Beyond this policy, we gladly welcome customers’ feedback about their restaurant experiences.

We appreciate your family’s loyalty, and we look forward to serving you all at Chick-fil-A for many years to come.  Again, thank you for your time and interest in Chick-fil-A.

Sincerely,

Cheala
Chick-fil-A CARES
Chick-fil-A…We Didn’t Invent The Chicken,
Just The Chicken Sandwich.
On the Web at www.chick-fil-a.com

P.S.  Please retain your ticket number.  This will help us locate your information should you need us again.

{ticketno:[8002084683]}

So, of course I wrote back…

From: <me@my.email.address>
Date: Thu, Dec 27, 2012 at 4:56 PM
Subject: Re: Chick-fil-A Response
To: Chick-fil-A CARES <chickfilacares@na.ko.com>

Hello Cheala,

Any idea how I can get my idea solicited?  I’m honestly not interested in monetary compensation, I just don’t want to spill my drinks.  Has anyone run this by Mr. Cathy?  He’s responded to my emails before, and I understand that he’s a shrewd business man as well as a great family man.  I’m sure he wouldn’t want drinks spilling on anyone… and that he’d like to pick up a free idea.

Thanks once again for your time & help!

My pleasure,

-Eric

Wonder if I’ll get a reply?  I just want a good cup holder.

Related Articles

Dear Chick-fil-A, I have an idea for you…

Posted on by Standard 3

I plan to send this to Chick-fil-A, and we’ll see where it goes.  I just realized, I’ve written about Chick-fil-A several times here before.

Dear Chick-fil-A,

I have an idea for you.  I realize that as a giant corporation you probably don’t accept unsolicited ideas, but please don’t let that stop you from considering this idea.  I don’t expect monetary payment, maybe just free Chick-fil-A for life?  (Maybe a limit to once a week?)  Well, I guess I should present my idea before we start talking payment or barter.

This past Saturday I went to the Chick-fil-A in South Hills to grab some of those ridiculously delicious Chick-n-Minis™ for breakfast.  I went into the store to order take-out so I could grab some mayo packets, ketchup, straws, & napkins at the little condiment station.  I got two drinks because I was taking breakfast home to share with the wife.  I opted for your highly addictive sweet tea, and the wife had a Hi-C Fruit Punch.  The always courteous employees offered me a drink carrier, and I accepted.  I thought it would make life easier on the ride home.  I saw wrong.

I set the drink carrier on the floor of the passenger’s side of my truck.  As I backed out of the space, it fell over on to the long side.  Your drink lids are thankfully quite tight, but sadly not entirely waterproof.  I leaned over and placed the carrier & drinks upright again, this time turning the drink holder 90 degrees the other way thinking I had outsmarted the laws of physics and that it would stay put.  I could not have been more mistaken.  As I turned up a hill to go out the back of the parking lot, it fell again.  I believe I uttered something using vocabulary that you may not approve.  At the stop sign, I had to pick up the cups and give up by putting them in the truck’s drink holders.

As I drove home trying not to think about the drops of Hi-C & iced tea soaking into my floor mats, I wondered if there was a better way.  I certainly like your drink carriers much better than the egg-crate 4 space things that just let cups lean over all willy-nilly.  I came to think that your drink carriers just need feet.  I thought the feet may take some extra cardboard, and wondered i something could be done with the existing design.

At home, my thoughts were fueled by poultry protein.  I pulled out my pocket knife and started cutting as my wife looked at me like I was a crazy person (as she does quite often).  I explained what I was doing and why and she actually also thought it was a good idea.

You already have some nice sturdy cardboard.  Two well-placed quarter-circle cuts & maybe even a fold mark in the middle of the carrier would create some nice sturdy feet or “wings” or your drink carrier box without the need for a complete redesign or any additional material.  I tested it by trying to rock the mostly empty drinks back & forth on the kitchen table.  We had no spills.  I am willing to try some field tests if you’d like to move forward with this idea.  My truck’s floor mats can handle it.  Perhaps I can even use water instead of red & brown sugary liquids.

I’m sure we could talk to your box people & find out if this is doable for a reasonable price.  I think it will be as important & innovative as the new Heinz® Dip & Squeeze® packets!  I have some photos attached that I’m sure you will agree are quite illustrative of my design ideas.  Sadly, my pocket knife is a cheap dull one, so the cut looks more like a rip.  I believe you’ll see my intent though.

I look forward to hearing your thoughts, and am excited at the opportunity that lays before us.  It would be my pleasure to help make this dream a reality!

Eat Mor Chikin!
-Eric

And the attached photos:

Chick-fil-A – Modified Drink Holder (3)
Chick-fil-A – Modified Drink Holder (2)
Chick-fil-A – Modified Drink Holder (1)

So, there we have it.  I mean, most of my letters are plain goofy, and this has a goofy tone, but really… don’t you think this would work? Now, we wait for a response.

Related Articles

 

Ketchup Packets & Dip & Squeeze…

Posted on by Standard 3

I recently got this message via my contact form:

From: V Preboski <vpreboski@aol.com>
To: me@my.email.address
Sent: Tuesday, August 28, 2012
Subject: W(aL)D Feedback

Name: V Preboski

Email: vpreboski@aol.com

Message / Comment: Just wanted  to address this  issue I have with all fast food chains….Why can you make dipping containers for dipping sauces  bit not for ketchup  ????

How’d you find my blog?: Snooping around

Time: Tuesday August 28, 2012

IP Address: ##.##.##.##

Contact Form URL: https://aixelsyd13.wordpress.com/contact/

Sent by an unverified visitor to your site.

It’s a familiar subject to me.  I have ranted on the same subject in the past, long before the Heinz dip & squeeze packets came out.  Check out my old rant:

Ketchup / Catchup / Catsup / Katsup / Ketsup

Current mood:contemplative

 

KETCHUP PACKETS ARE SO 1900'S!

KETCHUP PACKETS ARE SO 1900’S!

Yup.  You know what I’m talking about.  I like it.  However you spell it.  I like Heinz Ketchup.  I would like to know wht fast food places like McDonald’s, Wendy’s, Chick-Fil-A, and Burger King don’t serve ketchup in the same little cups that they use to serve the dipping sauces for chicken nuggets.  WTF, fast food conglomorates?  Your packets do not help me eat french fries or waffle fries.  I usually have to make a mess on a napkin or tray paper to enjoy dipping my fries in sweet tomato and vinegar flavored heaven.  Why should I have to do this?  Get with the times!  Stop using antiquated ketchup packet technology!  It’s 2006, damnit!

I want to dip my fried salty potato product without making a mess!

Yes, I realize we still need packets for use on burgers and chicken sandwiches and what-not…  but why not design a new container that can be used to dip in… or used to squeeze the ketchup out?  Imagine if you were the fast food giant to jump on that first…  you could patent the product and dominate the ketchup distribution industry.  Other restaurants would have to bow to you once it caught on, and pay you for the right to use this space-age individual serving size ketchup containment and distribution system!

Okay.  I might seem a little extreme in my verbalization of the idea here.  But, imagine the possibilities.

How I would love to dip fries in ketchup that I did now have to squeeze out of a tube on to a piece of paper.  I mean, really?  Are you supposed to squeeze a drop out on to each fry individually, or what?

Wherever cheese is available for fries, it always comes in little dip-friendly containers.  Can you imagine cheese in packets?  The idea is just ridiculous you say?  I agree!  And, I submit to you the thought that ketchup in packets is just as ridiculous my friends.  Inside your restaurants, you even serve it out of pumps into those little paper cups.  What good do those cups do to a man on the go, or in the food court?  No, good I say.  No good indeed.

Think, my friends.  Think of ketchup.  Think of science.  Think of dining pleasure.  Think… of the future!

Here are some responses that I got from various sources…

The light bulb has been turned on…

Current mood:pleased

Remember my earlier blog/rant about ketchup packets?  Well, I e-mailed it to some fast food restaurants, and I have received some responses.  I thought I’d share:

From: Gayle Goshorn
To: world.and.lunar.domination@gmail.com
Date: Feb 28, 2006 4:45 AM
Subject: TCF: Ketchup Container
TO:    Eric Aixelsyd
FROM:  Gayle Goshorn

Thank you for taking the time to write to us. I will pass your concerns on to our MTO Sales Manager about looking into ketchup containers.  Thank you and we do appreciate hearing from our customers.

Best Regards,
Gayle Goshorn

From: McDonaldsCorporation@mcd.com
To: world.and.lunar.domination@gmail.com
Date: Mar 3, 2006 2:04 AM
Subject: Message from McDonald’s USA

Hello Eric:

Thank you for contacting McDonald’s and sharing your comments with us. We greatly appreciate this opportunity to address your concerns.

I’m sorry you were disappointed with our ketchup packets. At every McDonald’s we strive to deliver 100-percent Total Customer Satisfaction. With every customer, we’re committed to serving the highest quality products possible.

Because you are a valued customer, I have shared your comments with our Quality Assurance team. They work closely with our suppliers to ensure that all of our products are of the highest quality possible. Your complete satisfaction is our top priority.

Again, thank you for bringing this matter to our attention. We hope to have the opportunity of serving you again.

Tim
McDonald’s Customer Response Center

ref#:3441932

From: Chick-fil-A Cares

>Mailed-By: na.ko.com
Reply-To: Chick-fil-A Cares
To: world.and.lunar.domination@gmail.com
Date: 6 Mar 2006 10:05:21 -0500
Subject: RE: Chick-fil-A Web Form Message

Dear Mr. Aixelsyd:

Thank you for taking the time to contact Chick-fil-A CARES.  Our customers are very important to us, and we appreciate their comments, questions, and suggestions.

Regarding your suggestion about offering ketchup containers, I hope you’ll find the following information helpful.

Every year we receive literally hundreds of ideas from customers regarding items they would like to see on our menu or offered at our restaurants.

We especially appreciate customers who take the time to share their thoughts and ideas with us.  Thank you for the product suggestion.  We will keep the idea of adding ketchup containers in our future product discussions.

We thank you again for your time and interest and look forward to seeing you in one of our local Chick-fil-A restaurants soon.  As a token of appreciation for your time and effort, I’ll be sending you one “Chick-fil-A CARES” guest card which should arrive at your provided address in 7 to 10 business days.  Don’t hesitate to let us at Chick-fil-A CARES know should you need our assistance again.  Have a nice day!

Sincerely,
Kim W.
Chick-fil-A CARES
Chick-fil-A…We Didn’t Invent The Chicken, Just The Chicken Sandwich.
On the Web at www.chick-fil-a.com

P.S.  Please retain your Thread ID in the message body.  This will help us locate your information should you need us again.

[THREAD ID:1-EP8FBH]

Heinz's 'Dip & Squeeze,' introduced in 2011 as a 'true packaging breakthrough.' The top portion can be torn off to apply ketchup; the bottom can be peeled back for dipping.

Heinz’s ‘Dip & Squeeze,’ introduced in 2011 as a ‘true packaging breakthrough.’ The top portion can be torn off to apply ketchup; the bottom can be peeled back for dipping.

Basically, I had the idea… as did many others, but they didn’t want to pay any of us for it.  At first, only Chick-fil-A had the new dip & squeeze packets around the ‘Burgh, but I believe the McDonald’s in Bridgeville just started using them, not sure about others.

So Mr./Ms. Pebroski, I can say the time has come… a new ketchup packet has arrived.  More people just need to start using it.

I’m not sure if I have helped, how I could possibly help, or why you wrote to me, but I’m glad you did!  I hope this answers your question(s).

Seems like I even contacted Heinz, but I can’t find the first message:

From: <Heinzconsumeraffairs@us.hjheinz.com>
Date: Tue, Feb 16, 2010 at 2:58 PM
Subject: Re: In Response to your Website Comments – Ref # 003141412A HEINZ/JNEEL
To: world.and.lunar.domination@gmail.com

February 16, 2010

Dear Eric,

Thank you for your comments about our Heinz Dip & Squeeze ketchup!

We understand your excitement – we can hardly wait for this breakthrough packaging to find Heinz Ketchup lovers, like yourself, so you can enjoy it even more on-the-go.

Heinz Dip & Squeeze is an exciting evolution of the ketchup packet which was introduced 42 years ago –-and a new, fun way for Americans to enjoy the ketchup they’ve loved for over a century.

Heinz Dip & Squeeze is just beginning to roll out into the marketplace with plans to have it nationwide by the end of 2010.   It is currently available at select quick service restaurants in the Midwest and Southeast, with additional markets and partners planned for the coming months.

Thanks so much for sharing your comments – we’ll certainly make sure they are passed on to our Packaging and Marketing staff.

Heinz Consumer Resource Center
Heinzconsumeraffairs@us.hjheinz.com

When contacting us, please refer to the following reference number: 003141412A

HEINZ/JNEEL

I must have submitted that via webform, so I wrote back:

From: ERiC AiXeLsyD <world.and.lunar.domination@gmail.com>
Date: Wed, Feb 17, 2010 at 10:11 AM
Subject: Re: In Response to your Website Comments – Ref # 003141412A HEINZ/JNEEL
To: Heinzconsumeraffairs@us.hjheinz.com

Dear Heinz Consumer Resource Center,

Well, thank you for the response.  I can’t help but wonder why the product wasn’t rolled out here in Pittsburgh?  I mean, Pittsburgh certainly appreciates all things, Heinz… no?  I mean, the the name brand is almost synonymous with the region.  I love the animated neon sign now visible on my way from destinations north of the city toward my home in Dormont through the Liberty Tubes.  I can’t count the times I’ve been to Heinz field for varying events.  I have ketchup bottle & pickle pins somewhere at home.  I even have a tiny Heinz ketchup bottle (“liberated” from a hotel in Knoxville, TN) in with my antique beer/pop bottle collection.

I’ve ranted at the turnpike plazas along the highway in Ohio on my way to Cleveland, because they have the audacity to serve some kind of generic “Fancy Ketchup” and not Heinz so close to the ‘Burgh.  You can hardly buy Hunt’s ketchup if you tried in local stores… and really who in their right mind would try?

Why weren’t the yinzers given first access to this new ketchup delivery technology? Heinz and ‘Yinz‘ even end in the same 3 letters!  Pittsburghers know ketchup, my friends.  Why wasn’t this rolled out on the home turf for a test run or to show some Yinzer pride and appreciation?

Thank you for your time, I look forward to your reply!

Thanks,
-Eric

Of course they wrote back again…

From: <Heinzconsumeraffairs@us.hjheinz.com>
Date: Wed, Mar 3, 2010 at 2:06 PM
Subject: Re: In Response to your Website Comments – Ref # 003141412B HEINZ/JNEEL
To: world.and.lunar.domination@gmail.com

March 3, 2010

Dear Eric,

Thank you for your additional comments about the new Heinz Dip n Squeeze cups.

Unfortunately we have no time table for when the product is rolling out here in Pittsburgh. We are as eager as you are to find these in our favorite restaurants. Keep watching, they should make their debut by the end of the year.

You may like to know that there is a Heinz Ketchup facebook page. There are lots of interesting facts to be found there as well as comments by Heinz Ketchup fans from all over the world.

Thanks again for contacting us.  We appreciate your interest.

Heinz Consumer Resource Center
Heinzconsumeraffairs@us.hjheinz.com

When contacting us, please refer to the following reference number: 003141412B

HEINZ/cl

From: <Heinzconsumeraffairs@hjheinz.com>
Date: Thu, Mar 4, 2010 at 10:50 AM
Subject: Re: In Response to your Website Comments – Ref # 003141412C KWHITE/JNEEL
To: world.and.lunar.domination@gmail.com

March 4, 2010

Dear Eric,

Thank you for your email to our Communications Team.  They have asked Consumer Affairs to respond.

While not currently available in Pittsburgh, yinz should know that Heinz did test the product very first with some of our loyal consumers here at home during the Fall of 2009.  People gave Dip & Squeeze a big thumbs up!  It was a big hit.

Hopefully this makes you feel better because we do appreciate the hometown crowd.

Like you, those of us in Pittsburgh are waiting with bated breath to have the chance to get Dip & Squeeze and use it while we’re on the go.  Stay tuned and thanks for being one of our loyal consumers.  Have you friended us on Facebook?  If not, please join in the fun.

Karen
Heinz Consumer Resource Center
When contacting us, please refer to the following reference number: 003141412C

KWHITE/cl

Crazy.

Related Articles

Pittsburgh Chipped Ham BBQ

Posted on by Standard 14

Pittsburgh Chipped Ham BBQ.

This is how we had chipped ham BBQ when I was growing up…

It was put in a pot on the stove & just heated until it was ready.  It has to be Heinz, it has to be Coke.  (No Pepsi, RC Cola, or Faygo.)

None of the pre-made sauce either.

It needs to go on a nice roll, like Cellone’s.  I never added cheese as a kid, but I like it with a nice Swiss or Brick cheese these days.

I’ve done a large amount of this in a crock pot… several pounds of meat, then eye the ketchup & Coke.

Chipped Ham BBQ

Pittsburgh Style Chipped Ham BBQ

So, I made a meatloaf last night…

Posted on by Standard 9

I was hungry for meatloaf, so the other day I asked my wife to pick up some ground meat and croutons at the store, and last night I decided I was in the mood to cook.

Every time I make meatloaf, I think of my mom & grandma telling me how my grandpap used to make it with hard boiled eggs in the middle.  I always thought that would be fun to try… but something pushed me into finally doing it.  A look at Wikipedia seems to indicate that the eggs-in-the-middle is a Hungarian, Phillipino, Bulgarian or Czech thing…  Thanks for the help, Wikipedia. As far as I know, that side of the family is mostly German & Irish… so who knows where it came from?  Not like people couldn’t come up with this stuff independantly… but I like to read useless information.

Whenever I make meatloaf, I never use a set recipe.  I always end up googling something like “How long and at what temperature do I cook a 2 lb. Meatloaf?” or going to Cooks.com and simply searching for “Meatloaf” right before I start.  This time was no exception.  I also usually end up calling my mom, to see what she would do as far as time/teperature.

I’m amazed at how many things you can do to meatloaf.  I’m gonna try shredded carrots some time.  And maybe I’ll even try soaking bread crumbs or croutons in milk before mixing them in.  I have used just chunks of bread, crumbled crackers, bread crumbs, and even mashed potato flakes… but too many bread crumbs or crackers and the meatloaf is just gross… more loaf than meat, and that’s certainly not a good thing.

This time though, I kept it pretty simple… except for the eggs, I guess… and the bacon…

Here’s what went into it…

  • About 2 lbs. ground chuck… I think it was the 90/10 stuff.
  • 2 handfulls of “seasoned” croutons… one crumbled, one not…
  • 1 egg (raw)
  • 3 hard-boiled eggs
  • assorted spices… minced garlic, fresh ground black pepper, whatever else I grabbed out of the cupboard… no real discernible measurements here.  I think I even popped in a little ketchup, A1, and Parmesan cheese…

All that got mixed together, well, without the hard-boiled eggs…  then I formed the bottom of the loaf in a glass pan, on top of 3 slices of white bread… made spots for the eggs, placed them gently in the raw ground goodness, and covered them over with the rest.

Eggs in meatloaf mixture, on top of the bread slices...

Eggs in meatloaf mixture, on top of the bread slices...

I picked up the meatloaf on top of slices of bread trick from my dad.  It serves a double purpose, it prevents the bottom of the loaf from burning, and soaks up any extra grease…  I needed a loaf rather than a few slices for this one, but I’ll get to that in a minute.

Grandma used to usually put ketchup on the top of her meatloaf.  My mom said that my grandpap used to sometimes top his with some mashed potatoes & brown them for a potato frosting.  My meatloaf needed something on top…  my signature, if you will.

This is where we cross from odd into ridiculous.  I couldn’t decide, so I made a triple topping.  Typically I go with a glaze on top that’s a mixture of Ketchup, whatever honey mustard, and A1.  But the eggs in the middle told me to do something goofy… so I got out some shredded cheddar jack cheese…  Then the eggs reminded me of bacon… so I got that out too.

So for the top of the meatloaf we had…

  • Heinz Ketchup
  • Frech’s Honey Mustard
  • A1 Steak Sauce
  • shredded cheddar jack cheese
  • Bacon

The glaze is probably about 2/3 ketchup, 1/6 mustard, and 1/6 A1.  How much of each?  I dunno.  I eyed it & mixed it in a coffee mug.  I put that on top of the meatloaf.  It looked pretty good.  Then I sprinkled the cheese on top of that…  Still lookin’ OK, albeit a little brighter.

Meatloaf + Cheese & ketchup/mustard/A1 glaze...

Meatloaf + Cheese & ketchup/mustard/A1 glaze...

Then the “aaaaaaaaah”/choir of angels moment…  BACON.

I’ve used bacon-bits in meatloaf and chili before, but I’ve never wrapped anything in bacon.  There’s a first time for everything, right?  Of course, I had to top the bacon with more fresh ground pepper.

After reviewing a bunch of stuff on line, and talking to my mom… I decided to cook it for about an hour and a half and make sure the meat thermometer reached 160° F.  I had it covered in foil for about an hour, the last half letting it go uncovered to get the bacon nice & brown… maybe a little too brown this time, but oh well.

I realize this isn’t the most healthy meal in the world, but I seemed to offend the senses of some and become a champion of sorts to others simply by posting photos in photobucket and sharing the link on facebook.

Its... BACON!

It's... BACON!

My sister-in-law asked how many calories it was, and while I know it was in jest, it got me wondering, so I asked Yahoo!.

The finished product!

The finished product!

This is the meal of a carnivore, as it has stuff from three different animals… although one didn’t have to die in the process of harvesting its delicious nutrition.

Next time, I may not use so much bacon… because it made a pool of grease at the bottom of the baking dish that wasn’t all that appealing.

The eggs are a neat surprise, and a good way to stretch it I suppose… but I doubt I’ll do every meatloaf like this from now on.  But, at least I can say I’ve done it, and I know what it looks and tastes like.

I hope you enjoyed my tale of meaty decadence… and I hope to hear others recipes/ideas/surprise ingredients!