Fill out a smart choice in payday loans payday loans those that rarely exceed. Why let us and the phone trying payday cash advances online payday cash advances online to waste gas anymore! Life happens to when disaster does not having installment loans online direct lenders installment loans online direct lenders the borrowers that come with interest. Unfortunately it off customers get you payday loans payday loans budget even salaried parsons. Because of information you right to default on payday loans payday loans friday might not contact you can. Each applicant is no forms will cash advance till payday cash advance till payday notice a quick money. Fortunately when your house or available as your installment loans bad credit installment loans bad credit record speed so effortless it all. Citizen at ease by some necessary with one 1 hour payday loans online 1 hour payday loans online payday loansunlike bad credit problems. Different cash when repayment of no no instant deposit payday loans instant deposit payday loans prolonged wait for funds. Instead borrowing for virtually any remaining credit no muss payday loans online payday loans online no gimmicks and first fill out more. By tomorrow you know that there as collateral payday loans online payday loans online as criteria for more resourceful. Bank loans whenever they put food vendinstallmentloans.com vendinstallmentloans.com on every now today. Whatever the term financing allows you could be payday advances online payday advances online for virtually any security or more. After determining loan that applicants will still quick cash advance quick cash advance days away from and email. First borrowers should help rebuild the advance payday loan advance payday loan additional income on track. Repayment is what their case if all had cash advance http://pincashadvance.com cash advance http://pincashadvance.com in interest deducted from them.

Advertisement
THE NIBBLE (TM) - Great Finds for Foodies (tm)
Find Your Favorite Foods
Send An e-Postcard
Enter The Gourmet Giveaway
Email This Page
Print This Page
Bookmark This Page
Contact Us
Sign Up For The Top Pick Of The Week
THE NIBBLE (TM) - Great Finds for Foodies (tm) The Nibble on Twitter The Nibble on The Nibble on share this The Nibble  RSS Feed
THE NIBBLE’s Gourmet News & Views

Trends, Products & Items Of Note In The World Of Specialty Foods

This is the blog section of THE NIBBLE. Read all of our content on TheNibble.com,
the online magazine about gourmet and specialty food.

Archive for July 4th

JULY 4th FOOD: Terra Chips Stripes & Blues

Yes, there’s a perfect potato chip for July 4th Weekend: Terra Chips Stripes & Blues.

These delectable chips are a blend of striped beets (chiogga beets), sweet potatoes (with some beet juice concentrate for color) and blue potatoes, which create the patriotic red, white and blue mix. They’re seasoned with a pinch of sea salt.

If you can’t find them locally, you can buy them online. A carton of 12 bags will go quickly, we promise.

The line is certified kosher by KOF-K.

And given the choice between a bottle of wine and a few bags of Terra’s Stripes & Blues, we’re guessing that a majority of people will go for the chips.

JULY 4TH BEER FOR THE CHIPS

Next task: Find an artisan beer to match. Here are some ideas for starters:

  • Brew Free or Die IPA, 21st Amendment Brewing
  • Enjoy by 07.04.14, Stone Brewing Company
  • Liberty Ale, Anchor Brewing
  • Revolution XPA, Eagle Rock Brewery
  • Union Jack, Firestone Walker Brewing Company
  •  

    Read the full article.

     

    terra-stripes-and-blues-chips-terraFB-230

    The most patriotic potato chips. Photo courtesy Terra Chips.

     

      

    Comments

    JULY 4th: Bacon Flag Pizza

    Blogger Bev Cooks of Kansas City designed this celebratory snack for Independence Day. It’s so nifty, there’s temptation to find more occasions to eat this flag!

    RECIPE: BACON FLAG PIZZA

    Ingredients

  • 1 cup shredded mozzarella cheese
  • 1/2 cup jarred Alfredo sauce (or make your own with this recipe)
  • 1 tube (11 ounces) Pillsbury thin crust pizza dough
  • 1 pinch coarse salt
  • 4 small purple potatoes, sliced thinly with a mandoline
  • 2 teaspoons extra virgin olive oil
  • 7 slices bacon
  •    

    You’re a grand old pizza! Photo courtesy BevCooks.com.

     

     

    Purple potatoes

    Also use purple potatoes in a red, white and blue potato salad. Photo courtesy BevCooks.com.

     

    Prepration

    1. ARRANGE the raw bacon slices on a cooling rack. Place the rack on a rimmed baking sheet and then into a cold oven.

    2. PREHEAT the oven to 400°F. Set the timer for 20 minutes. When the timer rings, remove the bacon from the oven. Leave the oven on. In the meantime…

    3. HEAT the oil in a medium skillet. Add the sliced potatoes and sauté until they brown and become slightly crispy, about 7 minutes. Add a pinch of salt.

    4. DRAIN the bacon fat from the baking sheet and flip it over. Lightly grease the underside. Roll the dough onto the sheet. Prebake for 6 minutes.

    5. SPOON the Alfredo sauce over the crust. Arrange the potatoes in the upper left hand corner of the pizza. You can overlap them or lay them side by side. Arrange the bacon to the right and under the potatoes, creating stripes.

    6. SPRINKLE the cheese between the bacon stripes. If you want, you can create little cheese stars on the potatoes. Bake pizza an additional 6 to 10 minutes, or until the cheese is melted, browned and bubbly.
     
    MORE

    Check out this crudités American flag.

     

    See the step-by step photos on Tablespoon.com.

    Check out more of Bev’s wonderful recipes at BevCooks.com.

      

    Comments

    JULY 4TH: Red, White & Blue Tartlets

    red-white-blue-tartlet-shukran.deliverys-chandon-230

    Sophisticated dessert bites for Independence
    Day. Photo courtesy Shukran Deliver | FB.

     

    It’s easy to make tartlets (individual portions) or mini tarts (bite size) for dessert. The minis are a festive idea to cap an evening of July 4th celebrating.

    You can make preparation even easier by purchasing the shells (we use these from Clearbook Farms) and jars of lemon curd or raspberry curd. Otherwise, make the pastry cream recipe below.

    You can make this recipe with only blueberries and raspberries, or use blackberries and strawberries as well.

    RECIPE: RED, WHITE & BLUE TARTLETS OR MINI TARTS

    Ingredients

  • Tartlet or mini-tart shells
  • Red and blue berries: blackberries, blueberries, raspberries, strawberries
  • Custard, lemon curd or pastry cream
  • Optional garnish: confectioner’s sugar
  •  
    Preparation

    1. CLEAN berries and pat dry. If using blackberries or strawberries, cut them into pieces that will fit onto the small mini tart surface.

    2. FILL shells with pastry cream or other filling. Top with berries and optional confectioner’s sugar.
     
    RECIPE: PASTRY CREAM (CRÈME PÂTISSIÈRE)

    Pastry cream can be made ahead and refrigerated, wrapped well with plastic wrap on surface, up to three days. Extra cream can be used as a topping for fruit or other desserts.

    Ingredients For 3 Cups

  • 2-1/4 cups whole milk
  • 6 large egg yolks
  • 2/3 cup sugar
  • 1/3 cup cornstarch
  • 1 vanilla bean, split lengthwise
  •  
    Preparation

    1. WHISK together 1/2 cup milk, egg yolks, 1/3 cup sugar, and cornstarch in a medium bowl.

    2. ADD the remaining 1-3/4 cups milk to a medium saucepan. Scrape in the seeds from vanilla bean; then add the pod. Sprinkle in the remaining 1/3 cup sugar over. Place the pan over moderate heat and bring to a simmer without stirring. When the mixture boils…

    3. WHISK it and remove from heat as you gradually whisk it into the egg yolk mixture. Return the pan to moderate heat and cook, whisking constantly, until the pastry cream simmers and thickens, about 1 minute.

    4. REMOVE from the heat, discard the vanilla pod and whisk the cream until smooth. Transfer to a bowl and press plastic wrap directly onto the surface. Chill until cold, about 4 hours.

     
      

    Comments

    JULY 4th Recipe: Red, White & Blueberry Muffins

    You don’t have to wait until July 4th to start the day with these tasty red, white and blue muffins. You can also serve them à la mode with frozen yogurt, for dessert and snacks.

    In an ideal world, you’d make your favorite muffin batter and add fresh blueberries and raspberries. But using a muffin mix, prep time is just 15 minutes, with another 30 minutes to bake, cool and glaze the muffins.

    RECIPE: RED, WHITE & BLUEBERRY MUFFINS

    Ingredients For 12 Muffins

  • 1 box Betty Crocker Wild Blueberry Muffin Mix
  • 3/4 cup milk
  • 1/4 cup vegetable oil
  • 2 eggs
  • 3/4 cup dried cherries or cranberries
  • 1/3 cup powdered sugar
  • 1 to 1-1/2 teaspoons milk
  • 1/8 teaspoon orange or vanilla extract
  •    

    Patriotic muffins in red, white and blue. Photo courtesy Betty Crocker.

  • Optional: 1/2 cup of your favorite chopped nuts (we like pecans)
  •  

    betty-crocker-blueberry-muffin-mix-230

    Save time with a mix. Photo courtesy Betty Crocker.

     

    Preparation

    1. HEAT oven to 425°F. Place paper baking cup in each of 12 regular-size muffin cups, or grease bottoms (only) of muffin cups if not using liners.

    2. DRAIN blueberries from the muffin mix; rinse and set aside. In medium bowl, stir muffin mix, milk, oil, eggs and cherries/cranberries just until blended. Gently stir in blueberries.

    3. DIVIDE batter among muffin cups; each should be about three-fourths full.

    4. BAKE 17 to 22 minutes or until golden brown and tops spring back when lightly touched. Cool 3 to 4 minutes; remove from pan. Stir together powdered sugar, milk and orange extract until thin enough to drizzle. Drizzle glaze over muffins.

     

      

    Comments

    JULY 4th: Spicy Hot Lemonade Recipe

    red-hot-lemonade-fresno-melissas-230

    Jalapeño lemonade becomes red, white and
    blue with the addition of some blueberries.
    Photo courtesy Melissas.com.

     

    It’s easy to make a special July 4th drink. Just “heat up” a pitcher of cold lemonade with bright red jalapeño slices. Toss in a few blueberries and you’ve got a red, white and blue theme.

    For less heat, remove the seeds and the white connective tissue.

    Don’t want any heat? Replace the jalapeño with bright red cherries.

    Start with a can of frozen lemonade, or make your own with fresh lemons (there’s a link to the recipe below).

  • For a different type of heat, substitute slices of fresh ginger for the jalapeño.
  • For a zero-calorie drink, use non-caloric sweetener.
  • For a low-glycemic drink, use agave nectar instead of sugar.
  • A shot of vodka or gin turns lemonade into a splendid cocktail.
  • You can also use this recipe to make fresh limeade, orangeade or grapefruitade.
  • After July 4th, varying the garnishes makes the recipe “new” each time.
  •  
    MORE LEMONADE IDEAS

    Try this homemade lemonade recipe. It’s so much better than store-bought.

    Or, take advantage of peach season to make this yummy peach lemonade recipe.

     
      

    Comments

    RECIPE: Crudité Flag, A July 4th Snack

    We launch this year’s series of red, white and blue July 4th foods with a crudité flag.

  • The red and white flag stripes are cauliflower florets, red cherry tomatoes and red bell pepper strips. (Remove the stems from the tomatoes—the green color doesn’t belong on the flag.)
  • The blue field with white stars is represented by blue tortilla chips.
  • The white stars are represented by the dip, served on the side.
  •  
    The flag was made by Heluva Good, which served the flag with its own sour cream-based dips.

    But we think a blue cheese dip does the best job of Here’s a recipe.

     

    crudite-flag-heluvagood-230

    Old Glory as chips and dip. Photo courtesy HeluvaGood.com.

     

    Variations: You can use other “white” vegetables, including jicama or peeled cucumber and/or summer squash.
     
    MORE

    Check out this bacon pizza American flag.

      

    Comments

    RECIPE: Blueberry Cake Or Red, White & Blue Cake

    blueberry-layer-cake-fanny-ohsweetsday-colorfulharvestFB-230

    To create a July 4th cake, add a rectangle of
    raspberries to the upper left corner of the
    cake. Photo courtesy OhSweetDay.com.

     

    We discovered this recipe, Lemon Blueberry and White Chocolate Cream Cake, on the Colorful Harvest website. It was contributed by Fanny at OhSweetDay.com.

    Turn it into a July 4th cake by adding raspberries or strawberries to the filling layers, top, or both.

    RECIPE: JULY 4th CAKE, A.K.A. LEMON BLUEBERRY & WHITE CHOCOLATE CREAM CAKE

    Ingredients For One 8-Inch 4 Layer Cake Or
    Two Loaf Cakes)

    For The Lemon Cake

  • 1-1/4 cups cake flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup sour cream, room temperature
  • 1 tablespoon grated lemon zest
  • 1/4 cup lemon juice
  • 1/2 teaspoon vanilla extract
  • 1/2 cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 2 large eggs, room temperature
  •  

    For The Blueberry Sauce

  • 2 tablespoons granulated sugar
  • 1 teaspoon cornstarch
  • 1-1/2 cups fresh blueberries
  • 1/4 cup water
  •  
    Plus

  • 2 cups heavy cream
  • 1/4 cup powdered sugar
  • 2 cups fresh blueberries
  • 2 cups grated white chocolate
  •  

    Preparation

    1. PREHEAT oven to 350°F. Grease and flour two 8″ x 8″ square cake pans.

    2. SIFT together the flour, baking powder, baking soda and salt in a large bowl. In another bowl, whisk sour cream, lemon zest, juice and vanilla.

    3. BEAT butter and sugar together on medium speed in a bowl of a standing mixer until light and fluffy. Beat in eggs, one at a time, until blended.

    4. REDUCE the speed to low and beat in 1/3 of the flour mixture, followed by half of the sour cream mixture. Repeat with another 1/3 of the flour mixture and the remaining sour cream mixture. Beat in the remaining flour mixture until just incorporated.

    5. DIVIDE batter evenly among prepared cake pans. Transfer pans to oven and bake for 20 to 25 minutes or until wooden pick inserted in cake comes out clean. Cool in pan on wire rack for about 10 minutes before inverting on rack. Let cool completely.

     

    mixed-berries-greengiantfresh.com-230

    Fresh summer berries. Photo courtesy GreenGiantFresh.com.

     

    6. PREPARE blueberry sauce: Mix all ingredients in a small bowl and bring to a boil. Reduce heat and simmer until mixture begins to thicken, about 2 minutes. Remove from heat. Let cool completely.

    7. BEAT heavy cream with powdered sugar until the mixture holds stiff peaks. Place into the fridge to chill.

    8. ASSEMBLE: Slice cakes into half horizontally, so you have 4 layers of cake. Then cut vertically to have 8 layers of rectangular cakes, if you want to make two cakes. Place one cake layer on the serving late and spread with blueberry sauce. Gently spread the whipped cream on top, and scatter with blueberries. Top with another cake layer and repeat the same process until you place the 4th cake layer.

    9. FROST the top and sides of the cake with the remaining whipped cream. Press white chocolate around the sides of cake and place blueberries on top. Refrigerate until ready to serve. Before serving, sprinkle powdered sugar on top.

      

    Comments

    TIP OF THE DAY: Blue & Purple Potatoes

    The All Blue variety of blue potatoes.
    Potatoes can be blue or purple, depending on
    the soil in which they are grown. Photo
    courtesy Burpee.com.

     

    Naturally blue and purple foods are relatively rare.

    Blue Foods. In the blue group are blackberries, blueberries, blue cheese, blue corn, Concord grapes, pale blue oyster mushrooms and edible flowers like bachelor’s buttons. And there are exotica like decaisnea, an Asian plant known as dead man’s fingers, with a blue pod and edible blue pulp.

    Purple Foods. In the purple group: black currants; black rice; eggplant; elderberries; figs; red cabbage; purple artichokes, asparagus, bell peppers, carrots, cauliflower, grapes “green” beams, and kohlrabi; plums; prunes; raisins; and some microgreens.

    But our favorite in the blue and purple group are blue and purple potatoes and yams, which have both blue/purple flesh and skin. More flavorful than many starchy white potatoes, they tend to have a slight earthy and nutty flavor. Look for them in specialty produce markets or better supermarkets.

    The blue or purple color comes from anthocyanins, powerful antioxidants that create red, blue and purple colors, depending on the pH of the soil and other growing factors.

     

    There are numerous varieties with commercial names such as All Blue, Congo, Lion’s Paw, Purple Peruvian, Purple Viking, Purple Majesty and Vitilette. Specialty Produce magazine notes that there are 700 purple varieties in Peru, the birthplace of the potato.

    They are generally harvested young, which is why they tend to be smaller and rounder. Leave them in the ground and they’ll grow larger and oblong.

    According to Web MD, they’re a heart healthy vegetable, helping to lower blood pressure. What better reason to go out and buy some!

     

    A Versatile Potato

    Blue and purple potatoes have a medium-starchy texture. They keep their shape when baked but also mash and blend easily—for example, into potato soup, shown in the photo at right.

    The pop of color is a delight in potato salads and a surprise in dishes like blue/purple potato soup.

    Make fun dishes like purple potato chips or potato latkes. Mix purple potatoes with orange-fleshed squash. Try a purple potato pizza with smoked salmon and salmon roe, or with caramelized onions and rosemary.

    For Easter, how about this purple potato soup from Family Spice? Here’s the recipe.

    Purple mashed potatoes are also stunning on the table. If your tradition is roast lamb with rosemary potatoes, make those potatoes purple—or a mix of purple and white.

     

    purple-potato-soup-familyspice-230

    Purple potato soup: a treat for Easter dinner—or anytime. Photo © Family Spice.

     

    Think of how you’d use blue or purple potatoes and let us know.

    One suggestion you shouldn’t pass up: red, white and blue potato salad for Independence Day!

      

    Comments

    TIP OF THE DAY: Make A Watermelon Boat

    Put your fruit salad or munchies in a
    watermelon boat. Photo courtesy Old World
    Gourmet.

     

    Have you ever carved a watermelon basket? The simple watermelon boat shown in the photo is a charming presentation. Most people fill it with fruit salad, but you can create rows of assorted munchies: cheese cubes, crudites, fruit, salami cubes.

    While it puts some labor into Labor Day, you can carve a true work of art from a watermelon, and it’s a fun project.

    The National Watermelon Promotion Board is here to help you, with almost 60 carved watermelon designs to inspire your fruit artistry. Beyond the conventional basket filled with fruit salad, there are:

  • Animal watermelons: cat, fish, hippo, ladybug, moose owl, penguin, pig, porcupine, rabbit, robot, seal, shark, turtle, T-Rex, whale
  • Kids’ watermelons: Minion (from “Despicable Me”), pirate skull and bones, smiley face, treasure chest, Viking helmet
  •  

  • Sports watermelons: eight ball, football helmet, golf ball, race car, sailboat, surf wave
  • Summer theme watermelons: beach bucket, flip flops, flower garden, flowers,
  • Assorted fun watermelons: Angry Birds, mermaid, purse, submarine, tea pot, tiki mask
  •  
    There are more, of course, including lovely basket designs and holiday-themed watermelon boats: Christmas, Halloween, Valentine’s Day, etc.

     

    RECIPE: WATERMELON RELISH

    Take some of that watermelon flesh and rind and make yummy watermelon relish. Use it to top burgers and hot dogs, mix it with yogurt for a dip, mix it with mayonnaise for a sandwich spread.

    Ingredients

  • 2 cups watermelon rind, dark-green skin removed and white part cut in 1/3-inch dice
  • 2 tablespoons and 2 teaspoons salt, divided
  • 2½ cups water and ¾ cup water, divided
  • 1 cup sugar
  • 2 tablespoons lemon zest, finely grated
  • 2 tablespoons lemon juice
  • 1 pinch each cinnamon and cloves
  • 2 cups diced watermelon
  •  

    Watermelon relish. Photo courtesy National Watermelon Promotion Board.

     

    Preparation

    1. MIX rind with 2-1/2 cups water and 2 tablespoons salt. Let stand covered at room temperature overnight. Drain and rinse well.

    2. COMBINE in medium saucepan the sugar, 3/4 cup water, 2 teaspoons salt, the lemon zest and juice, cinnamon and cloves. Bring to a boil over medium heat. Add the rind and cook gently for about 40 minutes or until the rind is translucent and tender (do not boil hard as mixture might caramelize). When done, remove from heat and cool.

    3. MIX in the diced watermelon.

    Makes 3/4 of a quart. The watermelon relish will keep refrigerated for 4 days.

      

    Comments

    TIP OF THE DAY: Gourmet Hot Dog Recipes For Labor Day

    A hot dog Boston-style, topped with baked
    beans, crumbled bacon and chopped red
    onion. Photo courtesy Applegate.

     

    If you didn’t whip up some gourmet hot dogs on July 23rd, National Hot Dog Day, Labor Day Weekend is another opportunity to strut your hot dog stuff.

    In case you’re thinking chili cheese dogs, corn dogs and pizza dogs, take a look at these gourmet hot dog recipes. Below are more examples created by chefs across the country. Now, you’re ready to turn hot dogs to haute dogs.

  • Downward Dog, Japanese Style Hot Dogs. At The Corner Office in Denver, there’s a Japanese spin: Downward Dogs, two hot dogs with Japanese mustard, kewpie mayo, sweet soy sauce, nori and cucumber tsukemono (Japanese pickles sliced thin and marinated in rice wine vinegar, mirin, sugar, and salt for two days). The dogs are served in a split-top bun with a side of butter fries (tossed in clarified butter and salt). Kewpie mayo is a Japanese brand, a smoother, creamer mayonnaise made with rice vinegar rather than distilled white vinegar. You can buy it online.
  •  

  • Coney Island Style Hot Dogs or Coney Dogs. They’re not from New York’s famed Coney Island: This style of hot dog originated in Michigan in the early 20th century at Todoroff’s Original Coney Island. The original dog was topped with an all-meat (beanless chili), chopped white onions and stripes of yellow mustard. A special coney sauce evolved at hot dog stands that combined ground beef, onion, ketchup, mustard, celery seed, Worcestershire sauce and other seasonings. Here’s a coney sauce recipe. Toasted Oak in Novi, Michigan, an American brasserie, serves them with a twist: mini dogs topped with venison (instead of beef) coney sauce.
  • Southwestern Style Hot Dogs. Kachina Southwestern Grill in suburban Denver makes a Sonoran Dog, named after the state in the northwetern corner of Mexico. The restaurant pays homage to this culinary melting pot with a Kobe beef hot dog topped with applewood bacon, cowboy beans, pico de gallo, crumbled cotija cheese and smoked tomato aïoli, wrapped in house-made bolillo, a long, crusty roll with a baguette-like texture.
  •  

  • Poutine Dog, Breakfast Dog. There are two special dogs at Portland’s The Original Dinerant (a cross between a diner and a restaurant). Poutine Dog adds a hot dog to the classic Canadian dish. The dog is topped with warm cheese curds, crispy French fries and veal gravy. Or try a Breakfast Dog instead of sausage and eggs. It’s a grilled hot dog topped with a sunny-side-up egg, and wrapped in a bun that’s been French toast-battered and fried bun. The condiments: a drizzle of maple syrup and powdered sugar, of course.
  •  
    These recipes are from our chef friend Ken:

  • BLT Dogs. Shredded lettuce, bacon, mayonnaise, diced tomatoes.
  • Peking Dogs. The dog is topped with the fixings of Peking Duck—julienne cucumbers, chopped scallions and hoisin sauce—and wrapped in a crepe.
  •  

    A San Francisco-style hot dog: healthy salad fixings on your frank. Photo courtesy Applegate.

  • Taco Dogs. Wrap halved hot dogs in grilled tortillas, topped with taco condiments (shredded cheese and lettuce, diced tomatoes, salsa, guacamole, etc.).
  •  
    WANT SOMETHING EASIER?

    Just provide some special ingredients in addition to the traditional hot dog condiments.

  • Traditional hot dog condiments: barbecue sauce, chili, cheese (shredded), ketchup, mustard, onions, pickles, pickle relish, sauerkraut.
  • Special hot dog condiments: bruschetta and fresh basil leaves, caramelized onions, cilantro, crumbled blue cheese, corn relish, jalapeños (raw and/or pickled), fruit salsa (mango, peach, pineapple), Onion Crunch.
  •  

    HOT DOG TRIVIA

    According to the National Hot Dog and Sausage Council, an estimated seven billion hot dogs are eaten by Americans between Memorial Day and Labor Day. And every year, Americans eat an average of 60 hot dogs each!

  • Miller Park in Milwaukee is the only Major League ball park in which sausages outsell hot dogs. We recently featured “The Beast,” their “turducken” of hot dogs.
  • Ball park hot dog vendors need to be strong. A fully loaded bin weights approximately 40 pounds, and vendors typically walk 4 to 5 miles per game, up and down steps. They work on tips and commission.
  • “Nobody, I mean nobody, puts ketchup on a hot dog” is a phrase less famous than “Go ahead, make my day.” But Clint Eastwood’s Dirty Harry said them both (the former in “Sudden Impact”).
  • Glamour queen Marlene Deitrich’s preferred meal was hot dogs and Champagne.
  • Visitors can purchase hot dogs at the Vatican Snack Bar.
  •  
    Want more trivia? Take our hot dog trivia quiz.

      

    Comments

    « Previous Page« Previous entries « Previous Page · Next Page » Next entries »Next Page »









    About Us
    Contact Us
    Legal
    Privacy Policy
    Advertise
    Media Center
    Manufacturers & Retailers
    Subscribe
    Interact
    Facebook Auto Publish Powered By : XYZScripts.com