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Welcome

Welcome to the new Lobel’s Culinary Club.

In the years since we launched our Web site and online butcher shop, the Lobel’s Culinary Club has become the cornerstone of our communications with our customers old and new. Our e-mails span the latest news about products and promotions to help you plan peak dining experiences for family meals, special events, and casual entertaining.

A fundamental part of the Culinary Club content comes from our unique perspective as butchers on meat handling and preparation. And while there are many recipes to share, we want to help you go beyond specific recipes to a wider world of in-depth explorations of cooking techniques. When you understand the fundamentals, you are free to invent your own culinary masterpieces.

We believe the more you know about preparing the finest meat money can buy, the more you will enjoy serving it to your family and friends.

With the launch of our expanded Culinary Club, we’ve created a living archive of knowledge that is gleaned from past e-mails and will grow with future e-mails.

Within the Culinary Club, we hope you’ll find numerous and useful resources to enhance your confidence in preparing the finest and freshest meats available, and ensure your absolute delight with the results.

For your dining pleasure,

lobels Signature

Stanley, David, Mark, and Evan Lobel

Lobel Family at the Carving Station

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Articles by Subject:

  • 175th anniversary
  • about lobel's
  • ask the butcher
  • autumn
  • bacon
  • barbecue
  • beef
  • braising
  • christmas
  • cinco de mayo
  • cooking tools
  • culinary classics
  • culinary diy
  • cut of the month
  • easter
  • entertaining
  • food history
  • food pairings
  • grilling
  • guide to meat
  • ham
  • hanukkah
  • holidays
  • lamb
  • lobel's prime meats in manhattan
  • new products
  • new year
  • passover
  • pork
  • poultry
  • recipes & techniques
  • recipes & techniques
  • roasting
  • sausage
  • seafood
  • seasons
  • smoking
  • social media
  • spring
  • stewing
  • summer
  • super sunday
  • thanksgiving
  • t-roy cooks
  • turkey
  • valentine's day
  • veal
  • videos
  • winter
  • yankee stadium

National Chili Dog Day is Coming - What’s Your Style?

On July 22,2018 In culinary classics , holidays , hot dog , food history , super sunday , summer

Once a year on the last Thursday in July, we celebrate the convergence of two iconic foods—hot dogs and chili—in observance of National Chili Dog Day.

While each is remarkable on its own, when brought together in a single bun with personalized condiments, chili and dogs reach euphoric new heights.

The sum is greater than its parts. It was a fusion before fusion cuisine became hip.

Like many food legends and lore, there isn’t much clarity or agreement about the origins of chili dogs. There are, however, lots of colorful claims.

But just as chili and dogs converge, the chili portion of the equation is where the paths diverge.

chili dog

The Greek Convention

The oldest type of chili associated with hot dogs stems from a Greek-Macedonian heritage and is not to be confused with the Tex-Mex style of chili, which is the other common type of chili used to create the acclaimed chili dog.

This meat sauce is laced with Greek seasonings—cinnamon, oregano, even chocolate and, sometimes, tomato. This type of meat sauce is found in most parts of the country. The main flavor components are ground beef cooked to a crumble, oil, beef fat, and red chili flakes.

In many cases, this sauce has regional names—Coney (Island) Sauce or Michigan sauce, for example. However, the ingredients and preparation are relatively similar region to region.

The Texas Debate

The other type of chili most commonly used with hot dogs is Tex-Mex style which, in true tradition, is known as a “bowl of red” and has no beans added, but chili variations with beans (generally red kidney beans) abound.

Toppings

While anything goes when creating your own chili dog, anything and everything qualifies for chili dog toppings. However, diced onion, yellow “ballpark” mustard, and grated cheese are the most standard toppings.

Some say: “The messier, the better.” There’s no doubt about it: a chili dog done right is a major handful and a major mouthful. So, go with the flow and let things fall where they may. Remember to grab a fork or spoon to gather up all the stray bits.

About the Bun

When choosing what kind of bun to use for your masterpiece chili dog, it is best to choose one that is pillowy and absorbent to soak up all the chili juices. A crusty or hard bun doesn’t have as much give and most of the chili will drip off the side.

 

What type of chili do you prefer for topping your hot dog? Have you tried both styles? What other toppings do you put on your chili dog?

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