The other day, I wanted to cook a few hot dogs before the US vs. Canada hockey game to enjoy along with some nachos, cheese, & jalapeños. These are the things I like to get when I have the opportunity to get out to a Pens game, and thought they’d be fun (and cheaper) to enjoy at home.
My outdoor grill is currently out of commission until I get some new knobs for it that won’t melt, and I really didn’t want to fire it up to cook 3 hot dogs anyway.
So, I thought of how to cook the hot dogs… Microwave? Oven? Toaster Oven? Foreman grill?
So many decisions. So, I did some Googling and found an article about 6 different ways to cook a hot dog. There are certainly more than that. I never really put that much thought into cooking hot dogs. They’re not even one of my favorite foods. Usually they only come out when the grill is already being fired up for hamburgers or we have some sort of campfire or bonfire going.
I ended up cooking the dogs on the Foreman grill, not the best idea – even given the recommended cooking times. They blackened more than I’d like on the outside, & were not quite done on the inside.
I should have slapped them in the oven or toaster oven. The microwave is just “eh”, and boiling is just out of the question… although I might try boiling them in beer some time as the one article recommended.
I’d just like you to tell me , in the comments section below – how you cook your hot dogs. I may post a wrap-up and make a list much longer than six methods at some point if I get enough of a response… and may cook them a goofy way for the chili cook-off.
Not too long ago, I wrote to the maker’s of Totino’s Pizza Rolls(which I soon discovered was Pillsbury/General Mills) to ask about microwave cooking times for quantities of more than the reccommended 6 at a time. The answer seemed to be pretty vague, as most corporate replies are. Of course, I was determined to ask further questions — goaded onward by many of you here and on other places around the ‘net. Here’s where I’d like to share my reply to them, and of course their latest response. Thanks to Dave again for the editing help here!
from ERiC AiXeLsyD world.and.lunar.domination@gmail.com to Corporate.Response@genmills.com; Pillsbury@emails.pillsbury.com date Tue, Mar 2, 2010 at 2:39 PM subject Re: Your Response From “Pillsbury” – 2010/02/12-0715 XTB mailed-by gmail.com
Hello Ms. Boyd,
Thank you for the quick and thorough response! (Apologies if the “Ms.” should be a “Mr.”, I know the name Tracy can go either way!) In reading your response, I have a few more questions, and perhaps a proposal for your consideration. I do enjoy the quickness/convenience of cooking in the microwave versus using a conventional oven. Perhaps I should learn to use the toaster oven as a compromise?
The first thought brought to mind was that perhaps I may be doing something wrong. The instructions say to arrange the rolls in a circle on a plate. Would this be “in a circle” like spokes of a wheel, or “in a circle” like covered wagons circling around weary travelers? I haven’t ever really put much thought into it until now, thinking I may perhaps be doing it wrong as there is no picture on the box to illustrate.
I’m somewhat confused as to the 8 pizza rolls for 45 seconds, as the recommended time for 6 rolls is (I believe) 55 seconds. Typically, I go for 1:05 so that the middle isn’t still cold. I’m also aware that all microwaves are different, and may vary, so I accept that my microwave is behind the curve, if you will. I will have to try 8 rolls at a time, and may even venture into as of yet uncharted 10 or 12 roll at a time territory. I know this may be a cavalier attitude, but it’s just how I roll. (Pun intended.) I will take into consideration that it has been “highly suggested” that I cook more than 8 in a conventional oven.
Along these same lines, I’m fascinated that no more than 8 rolls at a time have been put into the microwave at once in your test kitchens. Is this really the case, or have trials involving more than 8 rolls at a time manifested disastrous results? Is there some sort of moratorium on adventurous cooking? I know that if I had access to a bunch of pizza rolls, and a bunch of microwave ovens… I’d feel it was my duty to push past the ambit of acceptability into the realm of ridiculousness.
I have bounced my ideas off of a few like-minded individuals, and we are prepared to do a public service by testing Totino’s pizza rolls in varying quantities, cooking times, and microwave ovens while making video and statistical documentation of the results. I have safety goggles, a food thermometer, hot pads, a video camera on loan, and, obviously, a microwave oven. The only thing that we require now would be copious amounts of pizza rolls.
While I’m guessing that you’re not officially able to get behind such a study, would you be able to provide coupons for the pizza rolls, or perhaps donate them altogether? Certainly the prospect of someone embarking upon new microwave cooking frontiers would be exciting not only to you, but to the scientists/chefs/technicians in your test kitchens. We would, of course, be more than happy to share all of our results, which you in turn would be able to use (or ignore) at your discretion.
I would like to thank you for your time and continued correspondence. I truly appreciate the fact that Pillsbury/General Mills takes the time to respond to its consumers’ web inquiries with real emails from real people.
Respectfully Yours,
-Eric Aixelsyd
I thought that was a pretty straight-forward email with some easily answered questions & an interesting proposal. Apparently I crossed the ridiculousness line for Ms./Mr./Mrs. Boyd, though. I don’t know why, but I read the following response with the “not amused” tone.
from Corporate.Response@genmills.com to world.and.lunar.domination@gmail.com date Tue, Mar 2, 2010 at 6:47 PM subject Your Response From “Pillsbury” – 2010/03/02-5183 XTB mailed-by genmills.com
Hello Mr. Aixelsyd:
Thank you for contacting Pillsbury with your inquiry.
In regards to your question, we have not tested for more than 8 pizza rolls at a time.
If you wish to try this, it would be at your discretion. Please note that when adding more products into a microwave to cook ( ie 16 pizza rolls instead of 8 ) and trying to adjust the cooking temperature will not harm the safety of the product, but may change the quality, such as hardening of the crust or uneven cooking, etc.
As a one time good will gesture, we will send some cents off certificates in which you should receive within 20 business days.
We hope you find this information helpful. Please let us know if we can help you again.
Thank you,
Tracy Boyd
Customer Care Specialist
Coupons! Nice. This will be a long 20 business days. I can’t believe that they’re actually sending coupons. I wonder what the amount will be? I have to do the testing now. I have officially gone past the point of no return. I must complete this absurd task… and I must do it right the first time. I’m assuming that “one time good will gesture” means that they’ve had enough of my shenanigans.
So, they definitely have not tested more than 8 at a time in the microwave. Why? I know I would. You know you would. Hopefully, with the help of my esteemed colleagues, we will remedy this situation. The world will know the limits of pizza rolls in the microwave.
Interestingly, my question about pizza roll circle placement went wholly ignored, as did the more personal inquisition as to Tracy’s gender. Not that the second one matters, but perhaps it iw what pushed the button. The circle question was quite important, though. I’m surprised that there’s no drawing on the box/bag. There are certainly illustrations out there for much more obvious sets of directions.
I can only imagine what went through his/her head as she read the “wagon wheels” line. Ha ha ha.
So, this leaves us wondering…
How did they know that safety would not be an issue but the quality would degrade if they didn’t do any testing past the magic 8?
Seriously, now… Does “in a circle” mean like spokes of a wheel, or like circling covered wagons?
Is Tracy a man or a woman?
Luckily, Tracy said “Please let us know if we can help you again.” I believe that we do again need some help. Is another reply in order here, or do we just save it for inclusion with our test results?
Who doesn’t like Totino’s® Pizza Rolls® Pizza Snacks? More importantly, who eats only six at a time? Maybe for a small snack… or maybe I just eat too much. I don’t have them often, but when I do… I most assuredly want more than six.
I realize that I could cook more than six at once and figure out the timing on my own… but that wouldn’t be any fun now, would it? I decided to write to the maker’s of Totino’s, who (previously unbeknownst to me) happen to be Pillsbury. I clicked around until I found their webform, and submitted this…
Hello Friends,
I write to you today regarding Totino’s Pizza Rolls. These little snacks are awesome, my friends. I love to eat them as a snack while I’m watching my favorite TV shows or Penguins hockey.
My problem though, is that I’m fat… and I need more than the 6 at a time that’s listed on the package in the cooking suggestions.
Certainly your portly Pillsbury mascot could appreciate my situation? I’d like to suggest that the bags & boxes also include cooking recommendations for 12 at a time… or more.
Usually 12 can satisfy my snack cravings, although sometimes I go for 18. Maybe you could include instructions for 13, a baker’s dozen as they say?
In the mean time, before you’re able to print new cooking instructions on the bags & boxes… can you just send me a chart of larger quantities and suggested cooking times?
Thank you for your time, I can’t wait to hear from you. (I can appreciate how valuable time is… like when I try to cook two batches of 6 rolls during the commercials!)
Inquisitively,
-Eric
Which I thought was a little goofy, but not over-the-top. Apparently this is a request that’s made often. The answer seems well practiced…
from Corporate.Response@genmills.com to world.and.lunar.domination@gmail.com date Sun, Feb 14, 2010 at 2:01 PM subject Your Response From “Pillsbury” – 2010/02/12-0715 XTB mailed-by genmills.com
Hello Mr. Aixelsyd:
Thank you for contacting Pillsbury with your inquiry.
Unfortunately, the most that we have tested for in our kitchen is 8 pizza rolls in the microwave, in which you would place on a microwave safe plate in a circle and cook on high for 45 seconds (noting that microwave oven temperatures can vary). If you are intersted in baking more, I would highly suggest following the directions for the oven. Please be assured that your comments and suggestions will be shared with our product specialists.
We hope you find this information helpful. Please let us know if we can help you again.
Thank you,
Tracy Boyd
Customer Care Specialist
I’m going to have to write back, and get goofier. My inquiry was taken absolutely seriously. I really can’t believe that there are food scientists or chefs out there that have a job that involves putting things in microwaves… and they haven’t gone past 8 at a time? Ridiculous. You know that you’d try to at least do a whole bag at once… if not two or three. Look… I can’t even control my use of italics. Can you imagine if I had a microwave and some goo-filled little exploding pods at my disposal? Microwaves are cheap enough these days. I’ll take donations… I’ll need a microwave and more Totino’s Pizza Rolls than you can count, and the trials will begin. For more fun, I’ll need someone to help & video.
Stuffing has got to be my favorite Thanksgiving food. I remember Thanksgivings past where my dad & I would fight over the stuffing bowl like it was filled with gold, diamonds, and (for me) guitars. The stuff is perfect. Alone, with turkey, with gravy… the decadent amount of carbs is ridiculously awesome.
Last year was my first ever attempt at making stuffing… and my grandma told me that it tasted just like hers. Is there a compliment better than that? I had used as a guide an old recipe that my grandfather & grandmother had both used when making holiday meals. My mom lent me the old cook book with my grandfather’s notes last year, I collected some others, and I made scans for myself (Updated URL).
I say “guide” because it’s not always an exact science when doubling/tripling recipes… and there really aren’t any cooking directions… it’s just a guide to make the stuff. Also, I tend to do a lot of “oh, that looks about right” and a little bit of “hey, let’s add a little of this” in the kitchen, as most people comfortable there usually do.
A lot of times I see stuffing recipes online, on TV, or in the little books by the cash register at the grocery store… and they include sausage, apples, raisins, (yuck!) nuts, or even peppers, carrots, or mushrooms (all of the latter of which I’ like to try some time). The philosophy behind this recipe seems to be a K.I.S.S. one. I like that. It’s a very simple accompaniment, and the taste that my mind goes to every time I think “stuffing”.
This year, it was definitely a two person effort. I don’t know how I would have done it without Bethany and all four of our hands. We made a lot of stuffing. Sadly, I didn’t think to chronicle the thing with photos like I sometimes do with new recipes… but I did want to make a guide with my own notes, so when I do this next year, I remember what I did differently this year. I know I altered things slightly last year, but the details were a little fuzzy. I figured that if I’m going to do it for myself, I might as well share, right? Plus, we got compliments from two moms, two grandmas, and an aunt… all excellent in the kitchen themselves!
I did take a photo today, because really, what’s a food blog post without a photo? Perhaps I’ll see if my mom got any with her camera and amend the post later.
This year’s effort was delicious, if I do say so myself.
This is my first time really writing out a recipe… so pardon me if it’s a little convoluted or long winded. I don’t want to miss anything, and I hope to get it all in the right order as well as make it an entertaining read.
Here’s what you’ll need to do it the same way I did…
Food:
5 loaves of bread (equaled 56 cups once cubed)
1 bundle of celery (3 cups, chopped – the rest can cook w/ the turkey or be a snack)
Monday night, get your loaves of bread, open the bags, and put the loaves on cookie sheets before dinner. Leave ’em out on a table or counter while you do your thing.
Right before your favorite prime time TV shows come on, set up a station on the coffee table in front of the couch with the cookie trays of bread, some cutting boards with knives, and the pans out of your electric roaster. Cube the bread and fill the roasting pan. When I say fill it, I mean fill it. It will be ridiculously full.
Cover it with paper towels, and set it on the kitchen table that you only use when company comes over anyway. Over the next few days, stir it a few times a day, whenever you think of it. This will get it nicely & slightly stale. If you’re going to be doing anything that smells, like using cleaning chemicals, put it in the oven… but don’t turn it on. It’s nice & warm & dry & not stinky in there. The bread will absorb that stuff and the stuffing will taste like Mr. Clean made it.
Wednesday night, get out your turkey… and pull the disgusting papery bag of giblets out of the neck cavity, and the neck out of its butt. (Why exactly do they put the neck in the butt, anyway? Who’s idea was that?) Boil the giblets in your can of vegetable broth, or just use plain water… or even turkey or chicken broth. I thought the vegetable broth would add a nice flavor. I boiled them for a nice long time, and let it cook down quite a bunch.
Finely chop up your celery & onions… or use the Magic Bullet, like I did. I’m not real big on chunks of slimy or crunchy stuff in bread-like consistency foods. I probably had half of each chopped finely, the other half rendered to near-paste by the genius little piece of equipment that list the Magic Bullet. I’m sure any food processor would work.. but this one is easy to pot pout of storage, use, and clean when you’re done.
Then I popped out the electric skillet to sauteé the onion & celery mixture… probably in some Country Crock & a bit of extra virgin olive oil… adding some of the spices mentioned above, and maybe even some paprika… although, they don’t come the totals listed above. These are the aforementioned “oh, that looks about right” and “hey, let’s add a little of this”. You’ve sauteed stuff, you know how it works. I love this step because it turns the onions from gross into awesome… especially the Spanish onions. The sweet onions are oddly enough not as sweet to me when cooked.
Next time, I’m totally getting a pair of swimming goggles or those glasses that I’ve seen at Bed, Bath & Beyond for when I chop & pulverize the onions. I was crying like a little girl who just watched a car run over a kitten.
I popped the onions and celery into separate containers for the ‘fridge to save for Thursday morning.
Next, I pulled out the giblets and chopped them into tiny pieces, & put them with the reduced broth from cooking into a 3rd refrigerator bound container to be used on Thursday morning.
Go to bed. You have to get up early.
Thursday get up about an hour before your turkey needs to go in the roaster oven, and start to mix all this crap together.
Add the dry spice ingredients to the now stale-ish cubed bread. Good luck not getting any on the floor.
Chop the fresh parsley.
Nuke your butter in a microwave safe bowl, add it to a large mixing bowl, crack open the 10 eggs, and whisk away.
Add the fresh parsley to the buttery gooey egg mixture.
Add 2-3 cups of the broth from the giblets, and the finely chopped giblets to the now even gooier butterier egg mixture.
This is where I got the bright idea to dump in some Yuengling. It wasn’t a whole bottle… but I had it out & only needed about ½ cup for my butter/garlic/beer turkey injection/baste, so I dumped some into the gooey buttery gibletey mixture, and drank the rest… all before 8:00 am.
Dump the celery & onion concoction on to the bread, mix around, and then dump on the gooey buttery gibletey Yuenglingey mixture. This is where it was imperative that there were two of us. Bethany opted to use her hands to mix while I poured. The mixing gets easier when it’s wet, as it goes down a little. You should probably wash your hands before you do this. Not that I think you’re stupid or anything… but there are signs out there all over the place… so someone somewhere must need reminded. Use soap, and hot water.
Now, this needs to come out of the roaster so the turkey can go into it… and you should be doing this around the same time as turkey prep… so stuff what you can into the turkey carcass’ various cavities, and put the rest in the crock pot. I had Bethany scoop it into a bowl small amounts at a time as I stuffed it into the bird, so I wasn’t touching raw poultry and the stuffing that wasn’t going into the bird. She made it clear that she wasn’t touching the raw dead bird, or sticking her hands into it.
I sewed up the turkey and popped it into the roaster to cook, and then put the stuffing in the crock pot on low to cook for the same amount of time.
Everyone told me last year that stuffing + crock pot = bad idea. This is where I say that you could not be more wrong. It was perfectly moist and heated well throughout. I did break the cardinal cock pot rule by removing the lid every hour or so and stirring a little so it didn’t stick to the sides or burn. This worked well, except that I didn’t get the bottom well enough. You could add more liquid throughout if t looked necessary… or not stir if you like the crusty part as much as the other part. If you use the crock pot enough, you get to know what works for yours. Pop it on to warm or off a while before you eat.
When the turkey’s ready, the stuffing’s ready. Stuff yourself silly, send people home with leftovers, and eat for breakfast, lunch, & dinner the next day.
Well, I hope you enjoyed the process, and I’m sorry for jumping tenses. I think I did anyway. All over the place. Maybe Dave and Kristin can give me some pointers on that.
I’d love to know what you think of this recipe, and how you do your stuffing. I’m always up for trying things new ways… and I’m always up for eating stuffing. In fact, even better — make some, and invite me over for dinner!
