h a l f b a k e r yA riddle wrapped in a mystery inside a rich, flaky crust
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Filled Franks
Hotdogs with mustard and/or catsup and/or relish already inside | |
Picnics and camping would be a cinch with hotdogs ready-filled with the sauce(s) of choice. The condiments could be injected and sealed in during the last stage of sausage production and the contents would be marked by abbreviations in nontoxic colors or by “branding”. Imagine a bratwurst with sauerkraut,
chopped onions and horseradish sauce already inside.
(?) Oscar Mayer CheeseDogs
http://www.kraftfoo...ogs/CheeseDogs.html
Ask and you shall receive. [phoenix, Aug 02 2002, last modified Oct 21 2004]
All in the family?
http://www.farmerjohn.com/
Expand the product line [popbottle, Feb 16 2017]
US Patent 7044177B2, Methods and apparatuses for dispensing condiments
https://patents.goo...tent/US7044177B2/en
Cites this idea as prior art. The patented devices inject condiments into food items using a nozzle that pierces the food item, e.g. ketchup into fries. [jutta, Aug 02 2020]
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// But the filling could perish at a faster rate then the rest of the frank'. // |
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Based on the fact that frankfurters never die, this seems a serious problem. Actually mustard and some condiments keep for a long time (especially in quiet rural diners). But only a crazy fool would eat the damn frankfurter to begin with: they already come stuffed with pigs' ears -- what better condiment could you want? |
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Cheese-filled franks exist. |
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Cheese-filled franks? Eeew! Got evidence? (I hope not.) |
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You can get them with ketchup down the middle in all German motorway garages (and presumeably supermarkets too). |
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the problem with pre filling a hot dot with anything is that the fluid gets super heated and then explodes when you bite it, burning your face/mouth. |
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[SystemAdmin] Maybe you ought to inform Oscar Mayer then. Hot dogs are often loaded with hot fat and juices that have never exploded and burned anyone I know of. |
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I think it's wonderful. Seems like ketchup and mustard have a very long shelf life. A year at least.
There is something I don't like about hot ketchup and mustard though. I like the temperature difference between the bun/condiments/dog. |
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Warning to the lower 1/3rd like me: |
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I grilled some bratworst, put it on the bun and proceeded, like an idiod, to chomp down and molten grease squirted out and shot up my nose and made a nice burnt line all the way from my lip to my hairline. Fried my eyelid too. Freaking ouch. :) |
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Hey Jutta, that's very cool! The Halfbakery IS a
published
public record that can be referred to in
documentation
claiming priority. |
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I'm aware of this because I've got a couple of
patents on
stuff my company sells and when learning about
the process I found
that
when you publish an idea here (or on any public
forum)
you've
got 12 months to file for patent protection or it
becomes
public domain. |
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For those who want to have a look, it's almost at
the end.
It's a very, very long patent so be patient when
scrolling. |
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