The Nathan’s (R) Famous chain of restaurants, which is practically synonymous with the Brooklyn, New York borough of Coney Island, is known around the world for its annual hot dog eating contest, which has been held every Fourth of July since 1916 on Coney Island. The delicious franks, or hot dogs that Nathan’s (R) Famous is known for are also now available in supermarkets everywhere. Being a hot dog afficianado, I have been sampling various brands of hot dogs for many years. Only once, on a visit to New York City, had I ever eaten a Nathan’s (R) Frank. I distinctly remember it as being one of the most flavorful hot dogs I had ever consumed. After seeing several varieties of Nathan’s (R) Franks in local supermarkets for the past couple of years, I was very intrigued and wanted to sample them. After mentioning to my father how I wanted to try the Nathan’s (R) Franks, he surprised me one day recently by bringing over a package of Nathan’s (R) Skinless Beef Franks. The 16 oz package, which contains eight franks, is emblazoned with the world- famous green, yellow, white and red Nathan’s (R) labeling and logo. I couldn’t wait to try these hot dogs. I decided to eat the famous franks the following evening, after purchasing some hot dog buns, canned baked beans and prepared potato salad. To me, eating these franks was a special occasion and I wanted to enjoy these special sausages with just the right accompaniments.
When it was time to cook the Nathan’s Famous (R) Skinless Beef Franks, I was psyched. To most people, hot dogs are just a basic food item, a source of nourishment. To me, they are a special treat, uniquely- designed food items that are incredibly convenient and fun to eat. Being fully aware of the history and reputation of Nathan’s (R) Famous and remembering how good the frank that I consumed in New York City was, my mouth was watering as I opened the package of frankfurters. Wanting to savor each bite of these tubular treats, I decided to saute the dogs in vegetable oil spread, instead of microwaving or boiling them. I sauteed three Nathan’s (R) Skinless Beef Franks over medium- low heat for approximately 15 minutes, until they were nice and golden- brown, in sections, signifyng that they were cooked to the point where I prefer them to be. As the franks cooked, they gave off a delightful aroma that was far superior to many of the other brands of skinless beef franks that I had previously consumed.
The aroma of the sauteeing Nathan’s (R) Skinless Beef Franks was one that spoke of quality beef that was expertly- seasoned. To me, the aroma was reminiscent of the smells one encounters upon entering a really good fast- food restaurant or deli.Of course, the B & M (R) Baked Beans that I was heating at the same time contributed to the wonderful aroma. When the franks were just about ready to be plated, I placed three hot dog rolls on a plate, along with a heaping mound of potato salad and several pickle chips. The baked beans, I placed in a separate bowl, so I could taste the Nathan’s Famous (R) franks unadulterated, without the juices from the beans masking the flavor of the hot dogs. This was truly a taste- test and I wanted to obtain a true taste of these franks without any other foods, aside from my usual choice of toppings obscuring their flavor. To gain an objective idea of how these franks tasted, I topped one with spicy brown mustard and sweet relish, another with just catsup and the third, I left plain, so I could taste the frank in its basic form.
First, I tried a bite of the Nathan’s (R) Skinless Beef Frank with the mustard and relish. It was absolutely delicious. So good in fact, that I did not hesitate to quickly take another bite. It instantly brought back memories of the Nathan’s (R) Frank that I consumed in New York City. Next, I tried a bite of the unadorned, or plain hot dog. It offered a flavor that sang out of high- quality beef that was un- ashamedly spiced and it featured a juiciness that made me want to eat the whole frank right away, but I restrained myself and took only one more bite, along with some potato salad and some beans. The somewhat- garlicky flavor of the hot dog meshed perfectly with the potato salad and beans. The catsup- topped Nathan’s (R) Frank was next. It too, tasted magnificent. The catsup accented the bold flavor of the frank ideally and when it was eaten with some potato salad, beans and pickle chips, the taste was sublime. Having sampled many, many brands of franks, or hot dogs, I have encountered a wide variety of flavors, textures and levels of quality. To me, the Nathan’s Famous (R) Skinless Beef Franks are undoubtedly one of the very best varieties that I have ever tasted.
The texture of these franks also shows that they are of high quality. Tightly- packed, with a nice, chewy mouth- feel that is not at all mushy, these hot dogs are a pleasure to consume. I personally feel that the bold, assertive taste of these franks makes them a standout in the world of packaged frankfurters.Knowing the heritage behind them, it is easy to see that the many years of preparing hot dogs in their famous restaurants has allowed Nathan’s (R) Famous the ability to produce a brand of packaged frankfurters that is far superior to most other brands available in modern supermarkets. Nutritionally, Nathan’s (R) Famous Skinless Beef Franks contain 170 calories, with 140 calories from fat, per one- frank serving. All things considered, Nathan’s (R) Skinless Beef Franks are high- quality, competitively- priced meat products that are heartily recommended by this food writer.
