[R-390] Fowler

[Mark Donaldson]

I belive the resturant in question was Lums. In
college we used the high tech method a, nail inserted
into each end of the hot dog with line cord soldered
onto each nail and the line cord plugged into a variac
with an ammeter on the variac so the current through
the dog could be precisely controlled for optimal
results.

Mark WA1QHQ

--- Barry Hauser <barry at hausernet.com> wrote:

> Back in the 70's, we had one of those hot dog
> cookers that consisted of 
> a heat resistant plastic box with a clear lid, two
> pot metal rails with 
> five spikes on each, angled in, and a line cord. 
> You stuck the hot dogs 
> on the ends of the spikes across the rails, closed
> the lid, plugged it 
> in (no switch) and waited a minute or two for the
> dogs to sizzle.  It 
> might have had a power interlock in the lid hinge, I
> don't recall.
> 
> It is rumored that it was common practice to cook
> franks with nothing 
> more than a line cord.  I suspect though, if you
> installed five lengths 
> of kielbasa and fired up that whiz-bang appliance
> thing ... it would 
> probably trip the breaker.
> 
> The franks cooked up and tasted pretty good, but not
> as good as when 
> boiled in beer.  There used to be a chain of
> restaurants that featured 
> hot dogs boiled in beer -- anybody remember?
> 
> Barry
> 
> 
> 
> 
> Roy Morgan wrote:
> > At 10:03 AM 7/20/2007, Les Locklear wrote:
> >> Technical discussions? Oh, like Ballast Tubes and
> Keilbasas? Or Dead 
> >> Horses?
> >
> > Les,
> >
> > It has been well established that a ballast tube
> will heat a kielbasa 
> > to eating temperature. Also, kielbasa should NOT
> be made from dead 
> > horses.
> >
> > Now where is that crock of Moutard de Pommerey?
> >
> > All suggestions on the proper b**r to have with
> kielbasa are welcome.
> >
> > Roy
> > who just got hungry and thirsty!
> >
> 
>
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