Wash it down with one of these:
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Natty Boh! My man!
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Tip so the batter holds-- dry the hotdog and roll in a bit of flour before dipping!!!
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Need some Wasabi on thereâŚ!
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100%
There was a place in Vancouver a long time ago called Jappa Dogs and they did this sort of things.
And a Japanese place that only sold cream puffs and they were amazing.
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My Mom used to split the Hotdogs, stuff with cheese and bacon then put them under the broilerâA few weeks ago, I did that but wrapped them in bread dough and baked themâŚ
NummâŚ
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Try buttering both sides of a slice of âTexas Toastâ white bread-- grill, then fold and use as a bun!
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Why do packs of hot dogs and packs of buns not come in the same quantities? I shouldnât have to do math to make hotdogs.
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Some sort of sick capitalist / consumerism agenda
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Capitalism?
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I have a box of cookies beside me that contains 453 grams. What happened to the other gram? One gram. Silly.
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Joins the other 452 âsingle gramsâ to make one extra fullbox = profit
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Yeah shrinkflation is everywhere man.
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This thread is making the chicken wings Iâve been brining since yesterday and marinating since this morning less and less appealing. Now all I want is to feast on all of the different types of hotdogs being showcased up in here. They all look so good! Appreciate everyone sharing their favorite types 
Much love
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Thank you for the pro tip! @Lady.Zandra63
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They make it down below the Mason-Dixon Line .
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I got one a few months ago. I think they were better back in the day, but they were still good.
its called a mclobster in canada (clever, eh??) and i was shocked at how good it was. quite a bit of actual lobster meat like full claws etc. its on a crappy hotdog type bun and isnt that great, but still impressive for mcdonalds seafood
edit: apparently its a âmchomardâ now? wtf is a homard??
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Ya, it was McHomard in New Brunswick for the French speaking population. Homard is lobster in french.
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