how the hotdogs manufactured?
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How Are Hot Dogs Made? (Or Do You Really Want To Know?)\n\nThere have been many stories about the meat origins of hot dogs, some of them none-too-appetizing. Years ago someone told me hot dogs and bologna were made with various body parts from horses, and this naturally turned my stomach. In reality, selected meat trimmings of beef and/or pork are cut and ground into small pieces and placed into a mixer. In the event "chicken" hot dogs are being made, poultry trimmings are used.\n\n \n\nStainless steel choppers blend the meat, spices, ice chips and curing ingredients at a high speed, until they are emulsified, or the consistency of batter. The mixture is weighed constantly to ensure a proper balance of all ingredients, and is then pumped into an automatic linker machine, where it flows into casings. Most hot dogs are made using cellulose casings which are later removed, while others use natural casings made from animal intestines, which remain on the hot dog when it is finally eaten. Once the casings are filled, they are linked into long strands of hot dogs and fully cooked in a smokehouse. After the cooking process, the hot dogs are sprayed with cool water. If made with the cellulose casing, the hot dogs are then placed on an automatic peeler, where the skin is stripped away.\n\n \n\nIndividual links are then vacuum-packed in plastic films to protect freshness and flavor. Each package will contain and "ingredient" statement, which lists the contents in the product. It is now less common to use "variety" meats such as beef and pork hearts in hot dogs, but if they are used, the label should be clearly marked with the term "made using variety meats" or a similar statement. The manufacturing of hot dogs is also closely regulated and inspected for wholesomeness by the U.S. Department of Agriculture.
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doth, tog, hotdog, hod, goo
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This is how things are made.
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They are cast onto flat aluminum, then molded. Not so difficult.
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I eat hot dogs with a fork. Don't worry about what others think. Be yourself.
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This is an excerpt from and article I found at www.ksdk.com:\n\nYou may not know this, but the meat industry is gassing certain packages of beef with carbon monoxide.\n\nThe CO gas helps meat keep its bright red color for weeks.\nAs the I-Team reported, there is no way for shoppers to know which packages have been gassed because the government doesn't force companies to tell you.\n\nCritics say the process deceives shoppers who depend on color as a sign of freshness. \n\nSupporters say you can't rely on color alone, and the process benefits families because they don't have to cook the meat right away.\n\nWe showed two packages of beef to Karen Costello, who is known in downtown St. Louis as the "Hot Dog Lady." Karen sells hundreds hot dogs and hamburgers each week. One package of ground chuck looked ruby red. The other package was starting to brown.\n\nKaren said, 'When you take your test of quality of meat, you want a light pinkish color opposed to the dark color."\n\nKaren picked the red meat, packaged with carbon monoxide. It expired six days ago. But the brown meat, which is not packaged with gas, is still fresh according to its sell-by date.\n\nKaren was stunned and said, 'It's misleading, even deceptive."\n\nIn March, we went into local grocery stores and bought gas-treated packages of meat, veal, and pork. One butcher said, "All this stuff is gas flushed." I asked, "Would you eat it? The butcher responded by saying, "No, I always try to stay away from it. I always try to get the fresh stuff, the fresh cut stuff."\n\nWe compared untreated and treated packages of ground chuck. Both sell-by dates indicated the samples were fresh. We kept the meat refrigerated.\n\nAfter a few days, meat in the untreated package started to brown.\nAfter five days, it appeared to be rotting.\n\nBut the beef in the gas filled package still looked ruby red. \nIn fact, the CO treated meat looked almost as red on day 49 as it did on day one. Imagine, meat that looks pink after a month and a half?\n\nAlso,\n\nSEAWEED EXTRACT MAY KEEP BEEF RED.(Brief Article)\nhttp://www.findarticles.com/p/articles/mi_hb4331/is_199909/ai_n15126704
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1 lb hamburger\n1 sm onion\n1 sm green pepper\n1 lrg can pinto beans\n1 lrg can Pork & Beans\n1 lrg can tomatoes\nshredded cheese\nchili powder \n \n  \nHow to Prepare: \nBrown hamburger with onion and green pepper (chopped). Then just add the canned items. Add chili powder if desired. Simmer for a little while. Spoon into soup bowls and top with cheese. Serve with cornbread sticks. Great outdoors or in!!!!\n\nThis may not seem that easy but it is.  For more great ones that are even simpler try this website:::
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From a packin peanut tree!\n\nNo, in reality from an extrusion macine that mixes chemicals together to form the foam product. As it exits the machine they are cut by a rotating knife to the desired length.
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4) How is Bounty made? \n\n \nWe make Bounty from trees that are processed into pulpwood. Long fibers from softwood trees, such as pine and spruce, are used. After debarking, the pulpwood is turned into chips that are cooked. The natural "glue" that holds the fibers together is removed, leaving a fibrous pulp mixture. The pulp goes through cleaners and screens and is bleached to make it absorbent. The pulp then goes through a high-speed paper machine. A translucent substance called resin is added to the mixture to strengthen the paper when it is wet. The water is removed and the fibers bond to form sheets of paper. Two layers of paper are combined with a thin layer of adhesive and embossed to form many tiny air pockets that rapidly attract moisture. Diamond shapes are pressed into the paper to give it a quilted pattern that holds water. Designs made with water-based printing inks are added to some Bounty rolls. For additional information about the papermaking process, visit http://www.wipapercouncil.org/.
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sometimes they are made using a type of distill process.  they boil rose petals (for instance) and then collect the steam
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My dogs LOVE homemade treats (when I have time to make them).  Do an internet search for a basic recipe and then you can add different stuff to make a variety of flavors (BBQ sauce, Bacon bits, chicken or beef flavor, cheddar and garlic).  Have fun!
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At a truck stop restaurant, the only food joint for miles, I found a wooden match stick and a cigarette butt in my french fries. The ketchup had cigarette ashes lightly sprinkled on them and the waitress was smoking while she served us. I should have gotten the hint when I saw a truck driver get up and walk out right after his food was served. The hot dog didn't have any debris on it but it was shriveled up like a prune in a stale bun. Restaurants on Route 30 are dirty so watch it !
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Hot dogs were frequently known as frankfurters or franks, but the name "hot dog" became popular by the early 1900s. The origin of this name is not precisely known, but at that time hot dogs were often marketed as "dachshund sausages" since they resemble the dog breed of that name. Hot dog lore suggests that newspaper cartoonist Tad Dorgan coined (or at least popularized) the term "hot dog" when he used it in the caption of a 1906 cartoon illustrating sausage vendors at the Polo Grounds baseball stadium because he couldn't spell "dachshund." However, this rumored cartoon has never been located; as well, the phrase "hot dog" appears in print as early as 1895, in the Yale Record of New Haven, Connecticut). While "hot dog" remains by far the most commonly heard term in spoken language, people buying them in grocery stores need to know that they are still almost always labelled as "franks", which is rarely heard in actual speech.
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It's either cast (the steel is molten and poured into a mold, like a Bundt cake), or extruded.  All by machine.
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pretty much the same food as in a cheap cafe. Cooked in large amounts, and served cafeteria style, with a time limit on how long you had to eat it. 20 minutes and get out, so the next group can come in and get their meal. No luxury cuts of meat, no steaks, or roast beef, or the like. \n\nCheap food, like hot dogs, chipped beef, hamburgers, beans, rice, baloney, macaroni and cheese, soup, bread, corned beef, stew. Little bakery goods, except donughts, and cookies. Milk and water and coffee to drink. \n\nIN the field, durinmg training exercises, the troops might get hot food from a field kitchen, or they might eat field rations, that they cooked themselves. \n\nIn action, the unit's cooks were responsible to make hot meals, from the supplies that came up from the rear area supply dumps. The food came in large 10 pound cans, and in bulk bags, of flour rice and beans, that weighed 50 pounds. If hot food was not possible, the soldiers ate cold rations from their personal ration boxes. Cold anything is better than NOTHING at all to eat. \n\nStealing food from the local people was also encouraged, to make for some variety in the make up of the meals. Farm boys knew how to cook a chicken along with some carrots and potatoes, to make a stew. Looted wine or liquior was also popular, with any meal, even breakfast.
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yes, from used cooking fat.
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it depends on how it is cooked