Monday, August 09, 2021
Our breakfast group of twelve ROMEOs (Retired Old Men Eating Out), meet weekly in an entertaining and educational environment that we create. The caveat discussion restrictions are “No politics” and “No religion.” Otherwise, the lines are open with any one of us capable(sorta) of being professorial at any time. The range of topics seems infinite. Here is one that Bill T mustered up; incented by a Reader’s Digest article by Melany Love.
“Have you guys ever wondered why there are ten hot dogs in a pack, but only eight buns in their packs?” We waited and wobbled our heads. Eager to explain, Bill flipped out his sheet of paper like a gunslinger, shook it open, crinkled a smile and began his dissertation.
“You always end up with more buns than hot dogs. What’s that abouot (Bill is from Canada)?” He was irritated.
GET THE LATEST BREAKING NEWS HERE -- SIGN UP FOR GOLOCAL FREE DAILY EBLASTSince 1940, hot dogs have come ten to a pack because they’re sold by the pound. Standard-sized hot dogs weigh 1.6 ounces. Ten becomes the perfect number for a package.
As for the buns, it is not the weight that is critical, but the baking pans. According to the National Hot Dog Sausage Council (NHDSC), hotdog buns come eight to the pack because they are baked in clusters of four in pans designed to hold eight. Huh?
“That’s just the way it is. It’s always been ten hot dogs and eight buns,” Bill continued. “I don’t get it. Wouldn’t it make more sense to match up the amounts of buns and hot dogs per package? It’s annoying because every time I go to the store, I have to buy two packs of buns per pack of hot dogs to make sure no dog is left alone. And then I have more buns than I want.”
There was no interest in using the bun for something like bread pudding, croutons, or pizza crusts. It just doesn’t work that way.
Well, guess what? The Kraft Heinz Company has begun a campaign to make hot dog companies and bun companies agree on a single number per package. Maybe they’ll arrange a summit meeting. “I like it,” beamed Bill. “I’m sure this hot dog nattering has made you wonder what the best hot dog might be.”
“Saugys,” we replied. “They’re made here in RI, and they are great!”
“Maybe not,” said Bill. “In national taste tests, Nathan’s Famous Skinless Beef Franks won ouot.” (Ouot? Canadian, remember?).
“Bill, have you tried a Saugy? They’re the best in show; flavorful, seasoned perfectly, and offer a sumptuous, snappy-snap with every bite.” (Saugys, a Rhode Island phenomenon, was founded by Alphonse Saugy in the late 1800s, and still made with that longstanding family recipe).
Saugy hot dogs come in a package, but guess what? In certain stores and a few smaller delis throughout Rhode Island, they are sold by the number. Now . . . you can match your dog and your buns.
Does this give you some idea of how fun our meetings are? Lucky us.
Dr. Ed Iannuccilli is the author of three popular memoirs, “Growing up Italian; Grandfather’s Fig Tree and Other Stories”, “What Ever Happened to Sunday Dinner” and “My Story Continues: From Neighborhood to Junior High.” Learn more here.
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