A hotdog is a specific type of soft sausage inside a bun. If you have just the sausage part you would not call that a hotdog (at least not where I live) but a frankfurter (we have a special word for this type of sausage).
The bread needs to be a certain shape as well. Long round and thin. Either one where it goes in from the top (sliced by length)
like this or pushed in the same way as the longer axis of bread goes like this
.
If you put it inside two slices of bread you made a frankfurter sandwich. So thus it needs to be the right sausage in the right bread to be considered a hotdog.
all i can think is that it must be uneven lighting. that draws attention to and creates deeper shadows on part of the photo (more obvious on the photo of the raw rolls) and covers up other shadows in a way that makes it harder to intuit depth on 2D images.
thanks for the recipe btw!
just for fun. the difference between google translate and firefox's built in translate.
Here’s Firefox
For 6 loaves
500 g soft flour
1 sachet of dry yeast or a little more than half fresh
100 ml of lukewarm milk
150 ml of lukewarm water
30 g of softened butter
1 and 1/2 tablespoons of sour cream
50 ml of oil
1 egg
1 teaspoon of salt
1 tablespoon sugar
Here’s the Google
For 6 croissants
500 g soft fluoride
1 sachet of dry yeast or a little more than half of fresh yeast
100 ml lukewarm milk
150 ml lukewarm water
30 g softened butter
1 and 1/2 bids sour cream
50 ml of oil
1 egg
1 teaspoon salt
1 suck sugar
heh keep knockin it outta the park Googs. anyone know where i can buy some soft fluoride?
See, I think this may be a regional issue more than a semantic issue because around these parts that horrifying electric bun spike is the quickest way to not get invited to the next barbique.
So I looked this up and found a restaurant in Germany? The food looks amazing and I’m going to have to find recipes for half their menu.
So the way this discussion is going, it reminds me of an old cookbook that describes curry as “a gravy laden with spices and made with the milk of coconut.” While the description conveys the details well, I don’t think any sane person would say gravy and curry are the same category. The issue comes from the difference in cultural meanings and the way languages steal words. My classifications are based off the mid western American concepts of hotdog and there for would not work outside of a region familiar with it.
I guess the only good option to finally solvr this debate would be a latin taxonomy like we do for animals and plants.
I don’t think any sane person would say gravy and curry are the same category.
Why? Culinary, curry and gravy are quite similar, and serve similar functions. Obviously they don’t taste all that similar, but I don’t think that really matters much when you consider the vast variety of flavors that curries come in.
And actually, now that I think of it, Japanese curries do share quite a few flavors with a Western meat-dripping-based gravy. In fact, I’m pretty sure the directions on the package curry cubes I get from the Asian grocer refer to the curry sauce as “gravy”. So yeah, actually, plenty of sane people put curry and gravy in the same category, for solid reasons.
I will fight you on this.
A hotdog is a specific type of soft sausage inside a bun. If you have just the sausage part you would not call that a hotdog (at least not where I live) but a frankfurter (we have a special word for this type of sausage).
The bread needs to be a certain shape as well. Long round and thin. Either one where it goes in from the top (sliced by length)
If you put it inside two slices of bread you made a frankfurter sandwich. So thus it needs to be the right sausage in the right bread to be considered a hotdog.
i know you just googled but is that an ai hot dog
The first one? Doe not look AI to me
it’s the lack of deformation in the bun and the mustard looking like ez cheeze that’s uncannying my valley
https://oblizniprste.si/slastni-kruh/hot-dog-strucke/
Here you go. Even the recipe to make it.
all i can think is that it must be uneven lighting. that draws attention to and creates deeper shadows on part of the photo (more obvious on the photo of the raw rolls) and covers up other shadows in a way that makes it harder to intuit depth on 2D images.
thanks for the recipe btw!
just for fun. the difference between google translate and firefox's built in translate.
Here’s Firefox
For 6 loaves
500 g soft flour
1 sachet of dry yeast or a little more than half fresh
100 ml of lukewarm milk
150 ml of lukewarm water
30 g of softened butter
1 and 1/2 tablespoons of sour cream
50 ml of oil
1 egg
1 teaspoon of salt
1 tablespoon sugar
Here’s the Google
For 6 croissants
500 g soft fluoride
1 sachet of dry yeast or a little more than half of fresh yeast
100 ml lukewarm milk
150 ml lukewarm water
30 g softened butter
1 and 1/2 bids sour cream
50 ml of oil
1 egg
1 teaspoon salt
1 suck sugar
heh keep knockin it outta the park Googs. anyone know where i can buy some soft fluoride?
See, I think this may be a regional issue more than a semantic issue because around these parts that horrifying electric bun spike is the quickest way to not get invited to the next barbique.
We usually don’t even make hotdogs on barbeques. I cannot recall the last time we did. Balkan grill has so many better options to choose from.
So I looked this up and found a restaurant in Germany? The food looks amazing and I’m going to have to find recipes for half their menu.
So the way this discussion is going, it reminds me of an old cookbook that describes curry as “a gravy laden with spices and made with the milk of coconut.” While the description conveys the details well, I don’t think any sane person would say gravy and curry are the same category. The issue comes from the difference in cultural meanings and the way languages steal words. My classifications are based off the mid western American concepts of hotdog and there for would not work outside of a region familiar with it.
I guess the only good option to finally solvr this debate would be a latin taxonomy like we do for animals and plants.
Why? Culinary, curry and gravy are quite similar, and serve similar functions. Obviously they don’t taste all that similar, but I don’t think that really matters much when you consider the vast variety of flavors that curries come in.
And actually, now that I think of it, Japanese curries do share quite a few flavors with a Western meat-dripping-based gravy. In fact, I’m pretty sure the directions on the package curry cubes I get from the Asian grocer refer to the curry sauce as “gravy”. So yeah, actually, plenty of sane people put curry and gravy in the same category, for solid reasons.
Send me the name and place of the restaurant so I can check out how authentic their food is. Or I can send you some recipes.