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East coast Coney Dog style buns at Kroger?

RRPRRP Posts: 14,965
edited 9:15PM in EggHead Forum
Today at our local Kroger I ran across a new bun in the bread section. They are Kroger brand hot dog buns that instead of sliced on the side they are sliced on top. Seeing that we were having some Pearl's brand chili dogs tonight I would have tried them but they were 3 times the price of conventional h/d buns and worse than that all 6 packages were near expiration date and were already hard as rocks! Any Kroger customer here try them and have a comment? Thanks!
Ron
Dunlap, IL
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Comments

  • HossHoss Posts: 14,587
    Never saw em at our Kroger.I wish I did!We are a little South of Memphis Tn so that may be one reason.I would LOVE to try em!
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  • RRPRRP Posts: 14,965
    me too, but you could have driven a nail with these suckers! I have a feeling somebody hit the wrong re-order item number and they got shipped here. Even their placement on the shelf which was way out of normal eye level (unless you were 7 foot tall!) tells me these got here and were not meant to be!
    Ron
    Dunlap, IL
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  • HossHoss Posts: 14,587
    Gotcha! I think I may have passed on those too! ;)
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  • hornhonkhornhonk Posts: 3,839
    :) Something strange, but good,is happening at Kroger. I'm in Texas but am originally from the Boston area. In the last few months my Kroger got some Table Talk pies and Hood Eggnog. These are New England staples. I'll keep my eye out for the hot dog rolls.
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  • crghc98crghc98 Posts: 1,006
    love the table tops....great pies to take hiking or camping....glad to hear you can get them...
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  • hornhonkhornhonk Posts: 3,839
    Chris, the Table Tops were only here a few weeks :(
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  • mkcmkc Posts: 540
    RRP wrote:
    Today at our local Kroger I ran across a new bun in the bread section. They are Kroger brand hot dog buns that instead of sliced on the side they are sliced on top.

    Any Kroger customer here try them and have a comment? Thanks!

    Split top frank buns??!!!??!! At Kroger? I am headed to ours this afternoon to see if they have them and will report back. We haven't ever found them in Texas and prefer them over the side-split version.

    They are required for proper lobstah rolls, just ask any good Mainegger ;)

    Michelle
    Egging in Denton, Texas
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  • fishlessmanfishlessman Posts: 16,788
    did they have skins on the sides or cut bread sides like a split top
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  • mkcmkc Posts: 540
    Reporting back to say that they were not to be found at the Kroger on University in Denton, TX. Bummer!
    Egging in Denton, Texas
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  • RRPRRP Posts: 14,965
    They did not look like conventional h/d buns and had weird looking sides - almost like the buns had been torn apart one by one. The slice in the top appears to have been sliced with a sharp knife. Perhaps all this manual labor was why they were 3 times as expensive. Just the same I would have tried them but they were so stale already!
    Ron
    Dunlap, IL
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  • Carolina QCarolina Q Posts: 7,971
    You're not talking about these are ya? These are all over the place around here.

    new-england-style-hot-dog-buns-thumb7849892.jpg
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • RRPRRP Posts: 14,965
    YES - That's what I saw!
    Ron
    Dunlap, IL
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  • Carolina QCarolina Q Posts: 7,971
    LOL! I don't even LIKE them! It's basically like folding a slice of regular white bread around a hot dog. I always grab the regular buns. I will even go to another store if the one I'm shopping in is sold out of the regular ones, even if they have these.

    You'll be fine...really. :)
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • we call those "split top" buns up here.

    i think the coney island ones are rounded rolls.

    the split tops toast up nice.
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  • hornhonkhornhonk Posts: 3,839
    I hope Mainegg reads this :P She is so wonderful :laugh: An amazing woman...very kind...generous :whistle:
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  • hornhonkhornhonk Posts: 3,839
    Aww...I forgot! She's in Florida :unsure: Doing her count down while dancing like Snoopy :woohoo:
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  • fishlessmanfishlessman Posts: 16,788
    you are cooking them arent you ;) lightly butter the side then in a skillet or onto the grill till toasted, then add the dog or the lobstah.crunchy outer exterior, slightly steamed interior, when you butter and grill you can add rub to the exterior as well
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  • Carolina QCarolina Q Posts: 7,971
    haha. Actually, no I'm not. While I like toasted/grilled buns (whatever their shape), I never seem to do it! Does sound good though. I'll have to make myself buy some and give it a try. Thx for the kick in the pants. :)

    Now you guys have got me wanting a dog! So I'll ask... Can't find Pearl's around here, only Mucke's, Deutschmacher and Kayem. Don't know whether any or all are regional, but if anyone has opinions on these, I'd love to hear 'em.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • fishlessmanfishlessman Posts: 16,788
    i believe Deutschmacher was bought out and arent the same quality that they once were but havent tried them for a while, they used to be real good. kayem is an ok dog, mild flavor. hebrew nationals i buy when out of newengland but these are a little salty if not simmered before going on the grill.
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  • mkcmkc Posts: 540
    Oh sure, post a photo and really make me jealous of your supply.

    I went so far as to buy the New England bun pan from King Arthur flour and have made them myself, but they just aren't the same. Not as light and fluffy. None of the Texas grocery stores seem to know what they are. But I will keep watching our Kroger(s).

    Lightly buttered and toasted...mmmmm.... for hot dogs we like them with a little guacamole and melted Velveeta slices (tuck the cheese in the bun during toasting)

    Michelle
    Egging in Denton, Texas
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  • Carolina QCarolina Q Posts: 7,971
    Sorry to be such a tease, Michelle. :) I read somewhere that Trader Joe's and Wegman's carry split tops. If you have either, might be worth checking out.
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • Carolina QCarolina Q Posts: 7,971
    Guess I'll just have to buy a couple of each and see for myself. Might see if I can find the pearls in the springfield or chicopee neighborhood. Not sold here, but I'm only 20 miles from Mass. (Ye$, I know they will $hip :) )
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • hornhonkhornhonk Posts: 3,839
    Michelle, I bought the same pan from King Arthur and some dough from the Head Baker at Central Market. They came out very dense and were not at all like what we want. Bummer, huh? :(
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  • Carolina QCarolina Q Posts: 7,971
    Here ya go, Steve and Michelle. Or anyone else who wants to bake their own split tops. Worth a shot?

    http://www.jennifersanborn.com/2009/08/split-top-hotdog-buns/

    Me? I'm headed to the grocery store to buy some Mucke's or Deutschmacher or something... and one of the 27 brands of split tops available. Now that I know you're supposed to grill the things (LOL-thanks fish!), I'm looking forward to some good dawgs tonight! :)
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • mkcmkc Posts: 540
    Yup, that's the pan....

    I think I'll make it my next project to test some other recipes, including the one from that blog, in the pan. I've made the one KAF includes with it, and it's OK, but too dense (the flavor is good, though).

    Michelle
    Egging in Denton, Texas
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  • mkcmkc Posts: 540
    I like the fact that she's a Mainer (albeit displaced) and mentions the buns come out light...

    I think I'll try scaling that recipe down from the 16 she recommended for the full batch to the 10 that would match the bun pan capacity and report back later this weekend....

    -M
    Egging in Denton, Texas
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  • hornhonkhornhonk Posts: 3,839
    That's the one I have,too. Michelle, if you get yours to come out like the real ones, you could make a fortune selling some to me :laugh:
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  • Carolina QCarolina Q Posts: 7,971
    Hope it works out for you. I just searched for "recipe split top hot dog buns". There were, as always with Google, lots of choices. You're welcome. :)

    Now if you'll excuse me, I just got back from the grocery store with an 8-pack of Freihofer's split tops. :lol: Gotta go cook some dawgs!
    Michael 
    Central Connecticut 

    "Avoid at all costs that vile spew you see rotting in oil in screwtop jars. Too lazy to peel fresh? You don't deserve to eat garlic." Bourdain
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  • mkcmkc Posts: 540
    Steve,

    Either that or I'll be sure to bring some extra packages back when we go to Maine this year.

    -M
    Egging in Denton, Texas
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