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Love the video, but it's too much damm work, It's easier to buy the onions, sauerkrautut at the store.

Great video! Very similar to what I was thinking of trying. Would reducing the amount of oil help reduce the mess? All good neighborhood chefs have a neighbor and a dog waiting on the results!

Where are you now, Ben?

I LOVE THAT SCALE..IVE NEVER SEEN ONE LIKE THAT❤ IM A HOME BAKER AND WOULD LOVE TO BUY ONE LIKE THAT. AND YOI RRECIPE FOR SAUERKRAUT AND ONIIN SAUCE? CANT WAIT TO MAKE IT...I LOVE THE STUFF.

Great video. I think the batter was a little on the thin side. But chowder looks awesome and clam cakes got crispy. Thanks for sharing.

I gotta try that, looks so good!

I like it. Very informative video.......= )

Sounds good

Okay, so not totally authentic. Still looks like a great interpretation of a push cart dog. But better! I certainly have made my share of simmered dogs. But props for the homemade sauerkraut! And to top it off, the best part of this recipe is involving your son.

😋👍🌭 Thanks

Recommend using weee to find Japanese products. My wife is from Japan.

We always made them the same way.

watching someone use a mandolin when there is a chef knife in plain sight. makes me sick to my el stomacho.

I have had the wings at the Islander. There was also a small Chinese restaurant on Post Road that made the same ones, and one more on Reservoir Avenue in Cranston that made them. (it must be a Rhode Island version..like the crappy eggrolls in Florida are a Florida version) I know exactly the flavor profile you are trying to copy!! The last time I talked to the owner of the Post Road restaurant he told me they were baked, not fried. I have tried and come close to where they need to be. I recommend you try fresh ginger, not dried. Also Mirin for the additional sweetness. (and a tiny bit of sesame oil..use drops not tablespoons full). My family says the ones I make now are exactly right..but I know they aren't. Getting there. If you have any newer clues..let me know!

I wouldn't eat anything a little kid makes lmao. 😂

Too complicated.

Oh ya those looked great Ben i love my Cholula. Now we need a hot dog chili video.

Sad it took me 2 years to find this! But GOOD GOLLY MISS MOLLY!!! I was drooling when you were topping them! Will definitely be making these, probably many times over!

How many does this serve?

Great job! Hungarian music in the background is beautiful! Thank you !

I have a question... You called those Sabrett's "Dirty Water Dogs" They are called dirty water dogs because they cook in the same water all day long, yours didn't, you said push cart onions like Sabrett onions in sauce but your recipe omitted ketchup, red wine vinegar and brown sugar... those are just some of the ingredients... I'm wondering why you called them New York push cart hotdogs, I'm from Brooklyn and I'm wondering if the push carts are different in LI???? Sauerkraut recipe looks awesome.

How do you get it onto plate? Looks very nice

That looks yummy

Holly Cow your really are an NEW YORKER

Where do you buy a good wiener in colorado

Lol. Your son really wants to help!!!

Kids are such a big help!! 😂😂

Now, that’s a Hot Dog! Great Video and Tutorial on making home made Sauerkraut…

This is why you cant trust new yorkers, the put ketchup on their dogs

You did not spice your water, so no, they are not dirty water dogs. The term dirty water refers to the look the water takes on when it has spices placed in it that flavor the dogs while they cook. While I'm sure these are good dogs, they don't meet the requirements for NYC pushcart dirty water dogs.

I just bought the Blackstone Pizza oven from Walmart a few months ago. It was only $599, but it didn't come with anything except the stand. It was a great buy. I already had a Pizza peel from a cheap knock off pizza oven I originally purchased for about $200 that is similar design to the Ooni ovens although not nearly as good quality. I'm really happy with the Blackstone oven. Pizza's come out perfect because of the rotating stone, the top doesn't get burnt before the crust cooks like my old Pizza oven did. I did go a bit overboard with accessories, but it's so versatile. I've done steaks, Calzone's casseroles and everything came out perfect. Worth every penny spent.

Your recipe for sauerkraut actually seems doable. Thank you for making it sound so simple!.

Add caraway seed to that kraut next time.

I never throw the cabbage cores away..... Sliced thin, they make a fabulous stir fry veggie ingredient with meat, onion, and sauce.

Nothing compares to a dirty water dog with red onions, except for one with sauerkraut too! Lol

the hot dogs have to dropped on the floor at least 6 times to be authentic NYC dirty water dogs ! , now to be honest there use to be a dog cart on 53rd and 6th that have the absolute best chili dogs and sausage chili dogs i have ever had in my life then in 2017 he vanished

Nathan's are overrated. Sabrett are very, very good. But only sold at Publix in Alabama. But the very BEST hot dog, of course, is Vienna all beef from Chicago.

Comes with 2% Human DNA, no thanks. Yuk

They're pronounced suh-bret not suh-bray :) My favorite style dog as well! Sabretts are the best.

Walmart now sells them for 597.00

I love dirty water dogs

play with the cabbage like that i dont want it no more

Cool review! Go Giants!!!!!!!!!!!!!!!!!

YEEHAW I LOVE ME SOME DAWGS!

Somg name?

Does the cover come with the blackstone pizza oven or do you have to purchase separately

I have the new blackstone pizza oven. I always love the price argument. Watch the Paylesi prank and this is a good indication of peoples perception of value. I think $799 is a good price point. At $1000 I probably would have sought some different options and settled for something without a cart. Cooking has become a hobby. This is a gadget to support the hobby. So far I have really enjoyed the oven. Tonight it's pizza night. I am planning on doing some nachos later this week followed by chicken parm.

Heated in water, put in steam tray

Your hotdogs look delicious ! And I love the way you ENJOY eating them ! One question. Don't you have to wash cabbage like you would lettuce ?

Best recipe for this soup. Outstanding. Many recipes add flour (to thicken) and white wine, and the result is an anaemic tasting, snd looking, soup, where the flour has subdued the flavour. Yours makes sense, like a consomme, how I thought it should be. You clearly know what you're doing, and how to cook. Thank you.