Thas is VERY interesting. There’s a place in Kalamazoo, MI called Coney Island that has made it’s famous hotdogs with their special chili sauce since the 1950’s. I never would have thought that that type of hot dog would be called a Michigan.
Only since the 50’s?
As I recall, a coney island and a Nehi were the meal of choice for Ryan and Tatum O’Neal in Paper Moon, set in the Depression.
Coney Island in Mich. must be named after the park in NY.
We also have a Coney Island here in Cincinnati - it’s along the river east of the city. They moved a lot of the rides to Kings Island when it opened - the idea was to have an amusement park that wasn’t flooded all the time!
I was wrong. It opened in 1931. It’s called Coney Island Cafe and is indeed named after the Coney Island in New York. What I find amusing is that what we call a “coney dog” isn’t called a Coney Dog on Coney Island. That our so-called “coney dog” is called a Michigan or a Jackson (Jackson, MI) elsewhere is especially amusing because I’ve always thought our “Coney Island” stole the idea from New York.
Here’s a blurb:
I hate hot dogs.
Here are a few staples at Chez Charles:
Tandoori chicken (Indian barbecue)
Koftas (Indian meatballs)
Red beans and rice
Chicken fajitas
I’ll eat your share then if you don’t mind. In fact all this hot dog talk has decided what I’ll eat for supper.
The Great New England Clambake!
Kinda makes me miss when I lived near the ocean.
some cookies that my mom makes from recipes from my grandma:
Springerle: egg white, cake flour, anise seed, special rolling pin
lebkuchen: hard spice cookie that we cut in squares and put sugar glaze on
Those are pretty.
Mmmm, Deviled Eggs!
Deviled eggs are one of nature’s perfect foods, but for gawd’s sake, make them yourselves; don’t use one of those prepared deviled egg kits like in the big picture above. And if you insist on using a pastry bag, at least use a star point. Those things look like . . . well, they look like something one might find out in the yard.
Leave it to Sauder’s to take the Devil out of deviled eggs!
Our deviled egg kit is available in two sizes - 48 deviled eggs or 24 deviled eggs. Each kit contains 48 or 24 hardcooked white egg halves and separate bags of deviled egg yolk filling mix. Simply snip open the filling packet and pipe the contents into the egg halves. It’s as easy as icing cup cakes with a pastry bag!
Available with or without sweet green relish mixed into the yolk filling.
Always fresh, always tasty! Be the star at the next picnic with fresh deviled eggs from the Sauder’s Deviled Egg Kit!
I assume that the darks spots in the deviled eggs picture are that optional sweet relish, although they could be just something that the rooster left.
And lest anyone think this is satanic cookery –
I’m ashamed to admit it but I don’t know how to make Devil’d Eggs. Yet they are the “roxxors” (using internet parlance).
Boil some eggs, cut them in half and remove the yolks into a bowl. Save the whites.
To the yolks add some Miracle Whip (couple of glops) and mustard (one nice squirt) and stir. Don’t add so much M. Whip and mustard that you make it runny, but add enough to make a smooth mixture a tad thicker than painter’s caulk. If you hanker for it, toss in a tablespoon of sweet pickle relish.
Spoon the yolk goop back into the halves of boiled eggwhite. If the dining is to be formal, sprinkle them with paprika.
If you go to chef2chef.com and search on deviled eggs, you can get fancier recipes with bacon and onions and crabmeat and cayenne and what not, but if you take any of these to the potluck, folks will think you’re puttin’ on airs.
Does the Ulster Fry leave out the black pudding?
Fiddler, thanks for that photo. Now I’m dying for some fries and gravy from the trucks in Ottawa! 
Not that I agree with this one, but here it is anyway:
I didn’t know that plate was deviled eggs made from a kit . I never heard of that before. I just found the picture and I thought they looked good. I think my mom used to make them once in a while, but she just got the yolk in there somehow. She sure didn’t use any pastry tube. I’m sure the dark spots are the optional sweet relish which I shouldn’t think I would put in them. I’ve never made them. And now my husband can’t eat that kind of stuff so I get to have them like once every ten years if someone brings them to a picnic that we happen to be invited to. I could honestly easily eat 24 deviled egg halves with no trouble at all.
Oh, Miracle Whip? I’d use mayo, salt, pepper, dry mustard. Gee, they sound pretty straight forward. And you could arrange them nicely with some nice veggies so they don’t slip and slide around the plate so much.
What the heck is the “roxxors”?