Something about “____ has paid to be mentioned at the end of this video” just feels way better to me than a well integrated ad read. I don’t feel like I’m being lied to
colombian ají: chopped scallions and hot peppers with salt. let it pickle for two days and then you add whatever you want: chopped cilantro, tomato, vinegar, lemon juice, cumin…
Little tip on the achaar: a little definitely goes a long way, most recipes are distinctly pungent with heavy use of mustard oil and chilis. I’d recommend chopping up the pieces and mixing with 1:1 yogurt/mayo to taste. As for flavors, definitely recommend pickled mango if it’s your first time trying it, but if you can find it at a south asian grocer, try “gongura”- it’s a tangy leafy green similar to sorrel and absolutely unique/wonderful
Man your videos are always so thoughtful and concise. I truly appreciate your effort and have come to incorporate your information into my repertoire as a home cook. Keep up the good work my friend
Love that you covered đồ chua! Just a friendly FYI that the "chua" part is more closely pronounced "chew-uh" (while still acceptably anglicized as per your extranet video lol) and fun fact the whole word/phrase itself literally means sour stuff!
I used to do hot dog pop up here in Oakland where I sold Peruvian Hot Dogs---classic dogs topped with Aji Verde and Salsa Criolla. Both toppings were made with a good amount of lime juice which created the perfect acid/fatty bite.
minor note on achaar since “south asia mentioned ‼️‼️” almost everyone gets their achaar from the store nowadays, just your grandma still makes her own. achar means “pickle” so the infinite variations like mango achaar, plum achaar etc are just “pickled mango,” “pickled plums” etc. also it’s pronounced like “uh-char” !!
While it's easy to buy at a store, it's orders of magnitude easier to make than say, kimchi or sauerkraut though, and depends where you are, plenty of families definitely make their own. It's not a bad experiment to try making it if you already know you like it. And something a bit more challenging than pickling onions, lol.
I'm a plain dog person and probably always will be but this still got me thinking about adding acidity to other foods. Plus, I think I never considered that that balance is why people top their hotdogs, so maybe I can find something that my extreme picky eater palate that would add acidity, just to try it out. This is something I really appreciate in a cooking video, learning about the why of something so I can figure out how to make it work with all my sensory issues and ease into trying it out. It makes things way more approachable
same! i have a lot of sensory issues and anything pickled is a huge no-no for me (vinegar makes me very nauseous). i also can't stand any kind of raw onion so that rules out even more options. but as i've explored more foods and ingredients, i'm now realizing *why* those elements are present in so many meals - the acidity really does balance flavors well! much to think about and ponder
i really appreciate your focus on emphasizing experimentation and using what’s on hand instead of purely instruction following and specific ingredient sourcing. it’s a rarity that i cook a recipe exactly to its instructions without improvising at least a little bit so it’s a good change of pace from most online cooking resources to have explicitly recommended ways to jump off with and mess around in so many of your videos.
how you fit so much knowledge into short, digestible content while still managing to be entertaining will never cease to amaze me. i learn so much every time
always great tips, mix of scientific/factual with practicality. You're also very friendly, and I like how you always mention when something is more of a suggestion for your own taste, versus acting like what you do/know is the best and THE way to go or something. Great channel, so glad I found it ever since ur basic but so useful burrito wrapping vid
I've been saying kimchi is a top tier burger/hotdog topping for years! Acidic, spicy, crunchy, savoury, its perfect! So much additional inspiration here though, definitely gonna check some of these out.
A favorite of mine is salsa criolla. You might see it on the menu at a Peruvian restaurant as "onion salad", which might not sound super appetizing, but I think it's way way better than regular pickled red onions.
"Ch" in Vietnamese is pronounced like an English J, so "đồ chua" (lit. "sour things") is pronounced "doh JOO-UH" (pronounced smoothly/legato). I was so pleasantly surprised to see it mentioned in this video and even happier to see the correct diacritics in the spelling. Love you Shaquille! :))))
@@internetshaquille We have a similar, optionally non-onion based (in case you don't want the onion breath) alternative for it which we use with kebaps too called Gavurdağı. Not exactly a topping but still a good use of sumac+lemon acidity, check it out.
achar or whatever is literally just known as mixed pickle in the UK and its unbelivably good alongside indian popadom, I never would have thought to use it as a dog topping. I definitely will now
What counteracts sugar/too much sugar? And before you start in on me, yes I watched the whole video and found it interesting, it is just that this was my one and only question. I understand (or at least I think I do) the layers that comprise this video: namely an excuse to educate your audience/newcomers via 4th of July-based hotdog searches on acid, a way to make people like hotdogs more/be excited about hotdogs, and a way to share more different and good foods/toppings that most will know little about. There are more layers to this video but they stretch across most every video on the channel.
It's nice watching a youtuber and knowing I live like right down the road so if it's in your store that means I also have access to it. "What you don't have quartered Emu in your local grocery store, peasant?" lol
Great timing. I made pickled onions for my girl's family and her mom gave me some crazy pickled shit that I don't even know what it is. Will be returning fire with one of these bad boys.
I just bought Som Tum, chopped it up a bit more, lighted toasted some buns, cooked up an all beef frank, assembled the dog and wrapped her in foil for a bit… Yeah it smacks. Until I try another of these recipes, this is how I’m eating dogs from now on. This som tum had peanuts and shrimp in it too.
I love upscaling cheap foods with homemade toppings. Packaged ramen is another contender with oils, picked vegetables, and seared protein adding huge value to your otherwise sad cup noodle.
Pickle anything: microwave water and white vinegar 2:1, add 3% by weight (aka by volume in metric) salt and sugar. Pack a jar with 1 tsp each of all the random spices you have, then a thinly sliced vegetable. Pour boiling liquid over. Shelf life: indefinite.
You pretty much hit everything on Wursthall's sausage menu. Chimichurri, lemon gremolata and fried shallots, sauerkraut and Russian dressing, and roasted pineapple and chili aioli to name a few. The local Bahn Mi place sells tubs of premade Đồ Chua, I'll have to try that one.
Commenting before watching, one of my favorite hot dog combinations that I would eat every morning at my construction job was yellow mustard and banana peppers. It's sharp, but you pair that with a good dawg and it's _damn_ tasty. Did nasty things to my bowels though, eating two gas station hotdogs every morning. Had to switch to the sandwiches amd burritos from maverick
I'm not sure how you'd work it into a hotdog, but Aamchur is another "dry" acid, in the form of powdered dried green mango. It's sour and funky in some fun ways, but doesn't add liquid. I think it's one of the main flavors in Chaat masala?
Shaq my man, you gotta look up / try Frikandelbroodje! It's a Dutch sausage roll with a tangy curry sauce inside! Absolutely delicious and perfect marriage of fatty sausage, crunchy party and tangy sauce to add acid
Kimchi is one of my favorite hot dog toppers. Spicier and funkier than sauerkraut, but close enough to really feel natural. And the flip side, using sauerkraut to make something akin to a kimchi pancake is decent. Not quite as good, but like, it’s alright.
Hey Shaq, do you think you'd ever do a video on how plastics in the kitchen may or may not be affecting our health? It's something that's been on my mind a fair bit lately, but I've had trouble parsing out what's true and/or practical, and I'd love to hear your thoughts
Tang gang! Tang Gang! Sumac onions slap on hotdogs! Nerd tip: Let the onions wilt in the sumac lime and salt for 15 minutes, then add the olive oil. The flavour will be as intense as that first sip of coke.
Something about “____ has paid to be mentioned at the end of this video” just feels way better to me than a well integrated ad read. I don’t feel like I’m being lied to
all ads are cringe but this is by far the best way to do it
I agree and I like that he puts it at the end of the video so you don't have to navigate past it if you don't wanna watch the ad.
Yup. It's one of the reasons I watch this channel.
idk, Internet Historian's NordMan hits pretty hard
@@mtlewis973They are cringe but when I found out he gets paid $5-6k for the promotion it makes sense why they all do it
No wasted time, no bullshit, no trying to trick you into watching. Internet Shaquille maintains as one of the greatest creators.
He's address this before, he has no interest in whoring himself out to advertisers. Even what promotions he does push are right at the end.
Lol what? This is kind of a clickbait title. Generally he's good on this count but this is a rare example of slimy clickbait
It's not slimy, it's funny (realising ohh he means that acid)
The title is still true.
@@MazTheMeh16 yeah you’re right, slimy was too far
Finally, the sequel to weed on popcorn
Next in the series: Mushrooms in pasta 🍄🟫
your go-to is drugs?
I had to think about what the hell you said for a good minute. You mean like "woah dude I just took acid"?
moron
@@rcnhsuailsnyfiue2Psilocybin degrades in heat, I'd avoid this (if I was a criminal in Minecraft)
How to add LSD to MSG.
@@iiiiilllllllllcould powder it and dust it on top afterwards but I personally find the taste of shrooms abhorrent so I turn them into tea
Pickled onions are my favourite way to add acidity to any type of burger/wrap/hot dog situation. That stuff never fails me and its really easy to make
Don’t forget the king: Tacos! 🤤
So like sauerkraut!
I'm getting a funnel cake recipe ready for the ayahuasca video
Just casually throwing out the phrase "wiener clinging texture" in the middle of an informative explanation. This is the content I sub for.
colombian ají: chopped scallions and hot peppers with salt. let it pickle for two days and then you add whatever you want: chopped cilantro, tomato, vinegar, lemon juice, cumin…
I introduced my friends to my grandma's ají this summer and it's been a hit
diabolical thumbnail
Guaranteed ten gorillion views thumbnail
Finally changed :(
:((
Little tip on the achaar: a little definitely goes a long way, most recipes are distinctly pungent with heavy use of mustard oil and chilis. I’d recommend chopping up the pieces and mixing with 1:1 yogurt/mayo to taste.
As for flavors, definitely recommend pickled mango if it’s your first time trying it, but if you can find it at a south asian grocer, try “gongura”- it’s a tangy leafy green similar to sorrel and absolutely unique/wonderful
that rock paper scissors srossics graphic is super useful
But what counteracts sweet? Savory?
@@gangstreG123 dilution, as it does for salt.
@@corexmaily mmm hot dog water 🤤
Man your videos are always so thoughtful and concise. I truly appreciate your effort and have come to incorporate your information into my repertoire as a home cook. Keep up the good work my friend
Curtido, the Salvadoran slaw usually served with pupusas, would also be a great hot dog topping!
Love that you covered đồ chua! Just a friendly FYI that the "chua" part is more closely pronounced "chew-uh" (while still acceptably anglicized as per your extranet video lol) and fun fact the whole word/phrase itself literally means sour stuff!
I used to do hot dog pop up here in Oakland where I sold Peruvian Hot Dogs---classic dogs topped with Aji Verde and Salsa Criolla. Both toppings were made with a good amount of lime juice which created the perfect acid/fatty bite.
minor note on achaar since “south asia mentioned ‼️‼️” almost everyone gets their achaar from the store nowadays, just your grandma still makes her own. achar means “pickle” so the infinite variations like mango achaar, plum achaar etc are just “pickled mango,” “pickled plums” etc. also it’s pronounced like “uh-char” !!
While it's easy to buy at a store, it's orders of magnitude easier to make than say, kimchi or sauerkraut though, and depends where you are, plenty of families definitely make their own. It's not a bad experiment to try making it if you already know you like it. And something a bit more challenging than pickling onions, lol.
Also, I don't speak Malay, but I think "acar" is supposed to be pronounced like achaar instead of "akar."
@@patrickdaitya7084 I think achaar is about equivalent in difficulty to Kimchi and definitely harder than sauerkraut.
@@nothing11558 what part do you think is harder? Genuinely curious
For me the whole massaging ordeal with kimchi is much more of a hassle 😅
@@patrickdaitya7084 Everyone I know still makes the basic mango achar at home so I concur
dude, im so happy you talked about steaming and wrapping your hot dogs: you can genuinely spruce up any ballpark dog and bun with that trick
Looking forward to the Ayahuasca funnel cake recipe
Instruction unclear; added military grade acid to my hotdogs. I'm celebrating the 4th on Mars.
Dude I am LOLING
Ayahuasca funnel cake is great combo. You can get the classic experience of barfing at a theme park without even stepping onto a rollercoaster!
Came here to make a vomit joke, happy to see someone beat me to it
I wish you didn't have to couch pickle suggestions in hot dog toppings to get people to take note, but here we are.
I'm a plain dog person and probably always will be but this still got me thinking about adding acidity to other foods. Plus, I think I never considered that that balance is why people top their hotdogs, so maybe I can find something that my extreme picky eater palate that would add acidity, just to try it out. This is something I really appreciate in a cooking video, learning about the why of something so I can figure out how to make it work with all my sensory issues and ease into trying it out. It makes things way more approachable
same! i have a lot of sensory issues and anything pickled is a huge no-no for me (vinegar makes me very nauseous). i also can't stand any kind of raw onion so that rules out even more options. but as i've explored more foods and ingredients, i'm now realizing *why* those elements are present in so many meals - the acidity really does balance flavors well! much to think about and ponder
I gotta ask, when people say "plain dog" they mean just the sausage, right? Eating the bread + sausage combo with no condiments just seems so wrong.
@@8xottox8 nope, the general meaning is just bun + hot dog, no condiments. (There's a lot of wasted taste potential by eating like this imo)
i really appreciate your focus on emphasizing experimentation and using what’s on hand instead of purely instruction following and specific ingredient sourcing. it’s a rarity that i cook a recipe exactly to its instructions without improvising at least a little bit so it’s a good change of pace from most online cooking resources to have explicitly recommended ways to jump off with and mess around in so many of your videos.
how you fit so much knowledge into short, digestible content while still managing to be entertaining will never cease to amaze me. i learn so much every time
Super clutch with the hot dog video days before the 4th of July.
The glizzy gulp outro got me good
That final bite really opened my third eye
always great tips, mix of scientific/factual with practicality. You're also very friendly, and I like how you always mention when something is more of a suggestion for your own taste, versus acting like what you do/know is the best and THE way to go or something.
Great channel, so glad I found it ever since ur basic but so useful burrito wrapping vid
oh and of course, great food!! Who doesn't love a nice hot doggy, those add-ons sound legendary... like relish but x100.
I've been saying kimchi is a top tier burger/hotdog topping for years! Acidic, spicy, crunchy, savoury, its perfect!
So much additional inspiration here though, definitely gonna check some of these out.
Gordon Ramsey put it on his infamous cursed grilled cheese fail
A favorite of mine is salsa criolla. You might see it on the menu at a Peruvian restaurant as "onion salad", which might not sound super appetizing, but I think it's way way better than regular pickled red onions.
Topical because I put tabbouleh on my dog literally yesterday
dangerous idea, you must be silenced
That's forbidden knowledge
I did NOT think that this was about making pungent hot dogs!
"Ch" in Vietnamese is pronounced like an English J, so "đồ chua" (lit. "sour things") is pronounced "doh JOO-UH" (pronounced smoothly/legato). I was so pleasantly surprised to see it mentioned in this video and even happier to see the correct diacritics in the spelling. Love you Shaquille! :))))
Throat Goat in the ending, Respect!!!!!!!
my fav netshaq banger in a minute. Similar learning experience to da salad video which is perhaps my #1
really high quality and concise content, really wide understanding
The first time I thought "I don't have sauerkraut for my brats, but maybe this kimchee will work." was a truly life-changing day.
ketchup not mentioned nor shown one time
beautiful job shaq proud of u
Dog toppers
The furrys favourite
as a purple cabbage and labneh on hotdog liker, i approve this message 🔥
You're so real for the mothers lemon achaar, thats og stuff
Love that you mentioned achaar! It goes with everything :)
The second you said slice a red onion I immediately knew it was sumac onions. It is a great way we introduce acidity to the fatty kebaps in Turkey.
I’ve been putting them on everything this summer. Even the burger in my last video 😅
@@internetshaquille We have a similar, optionally non-onion based (in case you don't want the onion breath) alternative for it which we use with kebaps too called Gavurdağı. Not exactly a topping but still a good use of sumac+lemon acidity, check it out.
Lime pickle is a top shelf condiment here in UK
Thanks. Going to make all of these on Christmas.
Love this!!! You're great! Perfect timing for the millions of cookout this coming week.
kimchi & hoisin have been my go-to for uncured chicken hot dogs whenever they wind up in my fridge
Only internet person I actually want to be friends with irl ily
nice to see vietnamese representation, you were so close to pronouncing it right too! “Chua” is pronounce exactly like the word “Juul”, good video!
Mandem's probably my favourite youtuber
achar or whatever is literally just known as mixed pickle in the UK and its unbelivably good alongside indian popadom, I never would have thought to use it as a dog topping. I definitely will now
In trinidad we pronounce chadon benni: shadow benny
This is very cool and I will put some of it to use for sure, but it would have been even cooler like 2 days ago before Canada Day :')
Oh my God, I was terrified when I read the subtitles about "adding * * * to popcorn" before you actually said the censored acronym
Ive been making up hot dogs as if they were mexican street corn
This works especially well on corn dogs
"mackin chee" is my new favorite
thanks for some ideas! I wouldn't say I'm tired of pickled red onions, but it's time to branch out.
looking forward to the funnel cakes
Never thought to put achaar on dogs.
Mom's homemade shrimp pickle is going to pull double duty now.
That red onion relish you find at Indian/Bengali restaurants is AMAZING on hot dogs.
What counteracts sugar/too much sugar?
And before you start in on me, yes I watched the whole video and found it interesting, it is just that this was my one and only question. I understand (or at least I think I do) the layers that comprise this video: namely an excuse to educate your audience/newcomers via 4th of July-based hotdog searches on acid, a way to make people like hotdogs more/be excited about hotdogs, and a way to share more different and good foods/toppings that most will know little about. There are more layers to this video but they stretch across most every video on the channel.
I need more likes to give. Great idea and timing and instructional device. Thanks man.
Love to see classic Mother's recipe pickle made it to your pantry
Have you tried Brooklyn Delhi brand yet
I approximatd by using LCD as a topping. Results were out of this world.
I went to like the video at the end and it turns out i liked it already at some point through it lmao. what a goated video
The steaming the bun tip is so clutch
i actually need this many hot dog toppings thanks
real talk, do chua + Chik-fil-a sauce + sriracha has been my go-to dog condiments for years
Good timing for July 4th upload
It's nice watching a youtuber and knowing I live like right down the road so if it's in your store that means I also have access to it. "What you don't have quartered Emu in your local grocery store, peasant?" lol
Great timing. I made pickled onions for my girl's family and her mom gave me some crazy pickled shit that I don't even know what it is. Will be returning fire with one of these bad boys.
I’ve tried papaya salad on a hot dog before. Absolute banger condiment
I just bought Som Tum, chopped it up a bit more, lighted toasted some buns, cooked up an all beef frank, assembled the dog and wrapped her in foil for a bit… Yeah it smacks.
Until I try another of these recipes, this is how I’m eating dogs from now on. This som tum had peanuts and shrimp in it too.
🗣📢raaaahhhh trinidad mentioned!
ITS HAPPENING
I was hoping you’d go over the red onion toping. Thanks for sharing.
As a home chef, I'm excellent at doing acid.
Well played at 4:15 (achaar, acar, atjar... you should buy a-jar)
0:39 "MACKIN CHEE"
I love upscaling cheap foods with homemade toppings.
Packaged ramen is another contender with oils, picked vegetables, and seared protein adding huge value to your otherwise sad cup noodle.
The way you pronounce "kimchi" is flawless
We have been blessed with so many net shaq videos recently 😮
Pickle anything: microwave water and white vinegar 2:1, add 3% by weight (aka by volume in metric) salt and sugar. Pack a jar with 1 tsp each of all the random spices you have, then a thinly sliced vegetable. Pour boiling liquid over. Shelf life: indefinite.
These are genius ideas and I want to try them all!
Yet another banger from my culinary sensei. Wax on wax off 🤜🏽🤛🏽
Ketchup does it for me, but these ideas are neat.
You pretty much hit everything on Wursthall's sausage menu. Chimichurri, lemon gremolata and fried shallots, sauerkraut and Russian dressing, and roasted pineapple and chili aioli to name a few.
The local Bahn Mi place sells tubs of premade Đồ Chua, I'll have to try that one.
Salvadorean curtido is a great hot dog topping
Straight up genius
Great ideas. Thanks for reminding me about papaya salad.
I love relish on my hotdogs, but I have a devil of a time finding outside of the US. I should try to master one of these with local ingredients.
Commenting before watching, one of my favorite hot dog combinations that I would eat every morning at my construction job was yellow mustard and banana peppers. It's sharp, but you pair that with a good dawg and it's _damn_ tasty.
Did nasty things to my bowels though, eating two gas station hotdogs every morning. Had to switch to the sandwiches amd burritos from maverick
I'm not sure how you'd work it into a hotdog, but Aamchur is another "dry" acid, in the form of powdered dried green mango. It's sour and funky in some fun ways, but doesn't add liquid. I think it's one of the main flavors in Chaat masala?
The first thing I thought of was to mix the umchur into baked beans.
"Wiener clinging texture."
Just in time for the 4th of July. Sadly just late for Pride. ❤
Lolll when I read "acid" in the title, I thought "LSD" 😂
Shaq my man, you gotta look up / try Frikandelbroodje! It's a Dutch sausage roll with a tangy curry sauce inside! Absolutely delicious and perfect marriage of fatty sausage, crunchy party and tangy sauce to add acid
i do tend to my acidity levels but rarely being a hotdogger this was fresh territory.. well done.. and how about some chimichurri dogs
Kimchi is one of my favorite hot dog toppers. Spicier and funkier than sauerkraut, but close enough to really feel natural.
And the flip side, using sauerkraut to make something akin to a kimchi pancake is decent. Not quite as good, but like, it’s alright.
Hey Shaq, do you think you'd ever do a video on how plastics in the kitchen may or may not be affecting our health? It's something that's been on my mind a fair bit lately, but I've had trouble parsing out what's true and/or practical, and I'd love to hear your thoughts
Yellow mustard and homemade salsa (tatemada) is what I put in my dogs.
Tang gang! Tang Gang! Sumac onions slap on hotdogs!
Nerd tip: Let the onions wilt in the sumac lime and salt for 15 minutes, then add the olive oil. The flavour will be as intense as that first sip of coke.
love the papaya salad idea. the umeboshi and the indian pickles are so salty tho, you gotta cut that somehow lol
I love som tum! Great idea, Shaq!