Ah no, I meant - look at the ingredients. That’s when you end up with a dry, wrinkly sausage. runner1. My god, there is more water than beef! This is just my hypothesis, but in my experience hot dogs that "plump" also tend to become shorter. When the sausage cooks, the steam it releases causes those pockets to expand. That’s when you end up with a dry, wrinkly sausage. Answer Save. For years, Ball Park franks have been sold with a "they plump when you cook 'em" slogan. Why do Ballpark Franks "plump" when you cook them. This changes the shape of the hot dog somewhat and keeps the fat in the hot dog rather than being lost in the cooking process. But they've just developed a … Answer #2 | 05/08 2016 20:45 No girls around. It seems, the June 21, 1999 edition of the Memphis Flyer. Beceuase if it was a preservative it will be a lot more plump going on than just Ball Park Franks. In 1959, a meat-packing company from Livonia, Michigan called Hygrade Food Products owned and run by the Slotkin family, won a competition to be the exclusive supplier of hot dogs to the Tigers and Tiger Stadium. The guy talking about the nitrite was taking the piss, it's added in there to prevent botulism (the interior of a sausage is a good botulism growth medium while its being smoked). Ask MetaFilter is where thousands of life's little questions are answered. Doing so may result in the realization that you're eating questionable animal parts that've been ground up and stuffed into a tube that's either a) made of intestines or b) fake intestines. Lv 6. Feed lots are quite dusty and tons of shit (lit.) When I don’t have more than 5 minutes for lunch. Borkencode, you mention the dogs might get shorter, but if you remember the jingle, the dogs get longer AND higher. Our patties highlight our ever-expanding menu of summer flavor. Damon Dahlen/AOL "Very bologna-like." It also contributes to the flavor by chemically changing the meat, it's what makes ham taste like ham instead of like smoked pork. Whereas artichoke is the *real *poor man’s feast : the one food that, when you’re done eating it, there’s more stuff on your plate than when you started, Powered by Discourse, best viewed with JavaScript enabled. The reason you should care is that the plumping shows that the hot dogs you cook at home are the same as the ones you enjoyed so much at the ballgame. All posts copyright their original authors. And you shouldn’t care. Shows. Wow, I remember seeing these commercials in Austin in the mid-1970s. If you're … Therefore, the box could contain a liquid without it … The Trader Joe’s frank suffered from a rubbery, unfamiliar taste. They need a hot dog that didn’t dry out after prolonged heating so that the dogs were still as juicy in the ninth inning as the first. Something is added to the mix, probably some grain, that absorbs the fat that renders as the hot dog is cooked. This isn't a choice we can endorse, but we respect it. The Gala approaches! They plump like any Ball Park Franks … I found it quite tasty. they're Ball Park franks! Gray Ketchup and Mustard. Thanks…now where are the instructions for cleaning coffee out of a keyboard again? Sorry to see a once good product go to the birds. See more of Ball Park Brand on Facebook Long ago I worked at a spice company, we made a lot of sausage seasonings. Join 6,470 readers in helping fund MetaFilter. We made it by the box car. why don't ballpark franks plump anymore. Learn more details and find out ways to participate. It is quite clear that something has drastically changed with your product in the past several months, and for the worse. It’s all that emulsified mechanically separated chicken GOODNESS trying to escape and overpower your tastebuds with their sheer AWESOMENESS. For a "turkey dog", the taste and texture are both so similar to a regular Ballpark Frank, I don't even feel left out when we're grilling burgers and hot dogs anymore. My first thought would be water turning to steam. The plump when you cook 'em (bing bing bing) Ball Park franks!! I read they contain lung parts which are the only meat that plumps when cooked. The Ball Park hot dog had noticeably less flavor and tasted more of additives than any of the others in our tasting. Passing out the bounty. Stew made with lung meat (Boetchel, sp?) Or something like that. The steam formed inside pushes the frank out making it expand. ... which owns the Ball Park brand, said in a statement. Ask MetaFilter is a question and answer site that covers nearly any question on earth, where members help each other solve problems. I'll stick to buying other brands of beef hot dogs for $1.25 more because your All-Beef version is too salty and not enough flavor. Described as "garlicky" with "a nice salty/sweet balance," Ball Park Premium Beef Franks were an overall hit with tasters who appreciated their “milder," "slightly less salty" flavor I'm kind of with the simple "more water than beef" interpretation, but would also lean toward a thicker skin which would resist splitting and enable expanding as the water content reachs boiling. The #1 product at the time was a sausage binder that was guaranteed to absorb 7x it's weight in water and hold it through cooking. Ball Park Brand was born on a warm summer's day at Detroit Tiger's Stadium in 1957. Think of the sausage as being like dumpling batter. No girls around. It’s the same reason so much air is added to weight loss smoothies and low calorie ice cream. Join Yahoo Answers and get 100 points … These days, we’re loading your grill with more than just hot dogs. Safeway Signature Select Beef Franks Score: 68 Smoky and plump, and they fill out the bun. Welcome to the Official Ball Park® Brand Facebook Fan Page! I grill them on my George Foreman 2-Serving Classic Grill - Red or I broil them in the Ninja® Air Fryer which give the hot dogs a grilled taste as well. Ball Park Bun Size Beef Hot Dogs are very juicy. is a regional delicacy in Austria. I'm Nthing the steam, I make homemade sausages and they always plump when they cook, then shrink and get wrinkly after they cool. Ball Park used to be a good name, but now it's lost all credibility with me. If their casings are a little more flexible, or they've figured out a way to incorporate tiny air bubbles into the meat just right, I could see it helping the plumping effect. Enjoy! Still have questions? ... Ball Park Beef Franks. I would imagine that if the skins shrinks longitudinaly that the meat inside has to go somewhere so they get thicker, or split along the side. Same reason you shouldn’t care that McDonald’s shakes are “thick”. My family has eaten Ball Park franks at least once a week for the past 20 years. Wow, I watched so much TV I must have never gone outside! 1 1. Woops, I missed the answer by paulsc and the related link. Something is added to the mix, probably some grain, that absorbs the fat that renders as the hot dog is cooked. It, too, should receive an award. Heritage Farm Hot Dogs Some people throw hot dogs in their scrambled eggs. Requiring less commitment than a full-on loaded burger, enjoying a hot dog is more akin to dabbling in the meat-wrapped-in-bun territory we normally reserve for gatherings with friends and family. Here's the ingredients list; I'm not sure which, if any of these things, 'plump', or which have sub-ingredients not listed, like perhaps the beef stock, which might contain grain based additives. Then this thread about ball park hot dogs here says: "If you're using dogs that have a high cereal content, for sure prolonged watering will plump them up (to some degree so will steaming, another time-honored way to make a dog). Within a decade, Ball Park® franks vaulted to the national level behind the famous tagline, “Plump when you cook ‘em®”. The thing is, the cooked meat isn’t strong enough to hold those pockets forever. Each pack includes 8 hot dogs. Learn the good & bad for 250,000+ products. An emulsified sausage batter is going to already have tiny air pockets whipped into it from the mixing process. I hardly ever cook hot dogs at home--it's the kind of food that I buy on a street corner in a rush. The history of Ball Park Franks began in 1958 when the Detroit Tigers became dissatisfied with the hot dogs being sold in their park. 21. It's the same reason you can't use duct tape on postal service packages anymore; Duct tape is waterproof. Lung is not nearly as strong tasting as say liver or kidney. "We have learned that Tyson stopped producing Kahn's, a local item, to support their Ball Park Frank production, a national brand," she said. Ball Park Franks are now available in supermarkets, convenience stores and, yes, still at Tiger baseball games. Ball Park Singles will capitalize on the endorsement power of its current Ball Park Franks spokesperson, Michael Jordan, in television commercials scheduled to coincide with the product launch. hotdogfilter - Why do BallPark Franks plump when you cook them? When the hot dog cooks, the meat gives off water that quickly turns to steam in the heat. View entire discussion (2 comments) I like that the hotdogs are by sized. Ask Question + 100. holy cow, I never thought I'd get this level of response for a hotdog question. You can make hot dogs plump and shakes thick without improving the quality. I have recently been irritated that the new packaging is not resealable anymore, creating a storage hassle. Ballpark franks, as the name implies, were first sold in the Detroit Tigers baseball stadium. 1 Answer. History. why don t ball park franks plump any more? Ball Park's classic and turkey franks still contain sodium nitrite. You mean the damned things are breathing? Why don t ball park franks plump any more? Ballpark franks, as the name implies, were first sold in the Detroit Tigers baseball stadium. Ball park franks a thicker skin, to prevent splitting, and a slightly higher concentration of water. posted by skybolt at 7:40 AM on August 7, 2009 Around the start of COVID-19, the hot dogs were no longer plump and tender, they are now rubbery and dense. While I don't need to eat hot dogs on the reg, there's something distinctly satisfying about chomping into the perfect one when I most crave it. Hygrade Ball Park Franks ... with the classic "They plump when you cook 'em," slogan, which debuted in 1966." Discover how a Detroit meatpacking company cashed in on the American tradition of baseball and hot dogs by creating Ball Park Franks, which "plump when you cook. Learn the good & bad for 250,000+ products. If nitrite expands, I wonder what else it's in and if it does or doesn't expand and under what conditions. Nonsensical sales pitch. 4 years ago. 14 talking about this. The other reason to care is that, if the food is bigger when you eat it, it can help trick you into thinking you ate more. Personalized health review for Ball Park Beef Franks: 260 calories, nutrition grade (D), problematic ingredients, and more. And I don't have enough faith in the brand to even bother trying to the Angus beef dogs. Positive: 57.142857142857 %. Photograph: Talia Herman/The Guardian The results, in the order we tried them Ball Park beef franks – $4.99 for eight* This whimsical brand dates back to 1950s Detroit. Don't think about hot dogs too much. Live TV. I belive it more of a chemical thing. Eventually it’ll cool and those pockets will shrink, even smaller than when they started. ends up in the lungs of the cattle who spend time there. This was taken from a BetaMax tape of recorded television from around 1986. Get your answers by asking now. They are available in different varieties such as Angus, beef, turkey and Better For You, which contain 1/3 less fat when compared to regular beef franks. They could be using some special casing, or some proprietary method of mixing the meat to enhance this effect over other brands. USDA does not allow lung to be sold in the US. Chisel me of a chunk of dessert, will ya. These are caused by steam just like in a hot dog. Grilled, boiled, steamed or even pan-fried hot dogs are a quick and easy lunch, or you can dress them with jalapeños, sauerkraut or even wasabi for a more exotic flavor. :) If you're going to sample Turkey Franks, start here. Relevance. They need a hot dog that didn’t dry out after prolonged heating so that the dogs were still as juicy in the ninth inning as the first. By keeping the percentage of binder low it reduced labeling requirements. Ball Park has made dogs for over 50 years, and you can't go wrong with a Ball Park frank on a hot summer day. Tionesta, PA. 2008-10-20. true. On the way to a concert. Answer #1 | 05/08 2016 20:40 They had to remove the hydrogen sulfide , the chemical that made them " plump " . mrssnell. Ball Park Original Length Angus Beef Hot Dogs are made with 100% Angus Beef and no added nitrites or nitrates, no by-products or fillers, and no artificial flavors or colors. Maybe that's why Ball Park Brand and summer go hand-in-hand. 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