yechhhh
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I grew up on cheese whiz and velveeta. I haven’t had either in over a decade but I bet I’d still like cheese whiz and pickle sandwiches if I made one…
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I think I’d do smooth for a steamed dog as well. Grainy for BBQ/fried or sausage.
Am I the only one who grew up slicing my hot dogs (almost) in half, butterflying them, frying the inside, then flipping and stuffing with cheese? (Toppings ketchup, strong mustard, dill relish, raw onion or shallot)?
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You and my grandmother. Plus she grilled the bun with an obscene amount of butter. Delicious.
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I have never tried this but simply must do so now. Thank you.
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There’s a popular take-out in Wichita, KS - Dog N Shake - who make it their signature. For years, their slogan was “We Butter Toast Our Buns For You”.
Hot dogs or hamburgers, ketchup or no, it was delicious.
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I think we should put onions on everything. EVERYTHING.
I never met an onion I didn’t like.
Fresh onions? Snappy!
Pickled onions? Sassy!
Carmelized onions? Classy!
Diced? Sliced? Nice.
Bits? Better.
Burnt? Earn’t.
Cry when you cut? Check yer gut. Onions activate yer gastrointestinal culture, and yer body likes it like a vulture…
Circle, circle, like an onion.
P.S. Onion poem engaged.
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There are very, very places I can handle sautéed onions. Too slimy for me.
Also, onion rings with the wrong onion-thickness-to-batter ratio bum me out, too.
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Good onions, cooked well, won’t be slimy. They’ll be glisteny. There’s a diff.
You’ve been robbed of well-cooked onions, mon ami.
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You got that on a T-shirt? Cool. Just a few more condiments and you’ll be All Dressed 
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Sadly no, saw it at the thrift store today but I’ve had too many hotdogs to fit in it 
Would look sharp with some mustard colored pants. Green shoes? Certainly nothing white.
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