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I can't even imagine what that might taste like. Was this an incredibly strange craving that just popped in your head? Was there any precedence for this horror?

What's a Pronto Pup??? I didn't include you in the statistics since you were going to the fair and I assumed you were expecting to eat a corn dog. For purposes of this thread, I was looking for those cravings that are totally unexpected and make absolutely no sense. I am sure you are right, that the real thing is deep fried as you are standing there. I don't know. I haven't had one at a fair or any other gathering where they are doing that so I have no standards. When the craving hit, I had to have a corn dog and the frozen ones were the most accessible. I can't imagine deep frying them at home. Would I contaminate a bunch of frying oil and smell up the house for a corn dog? (Well... I might if I didn't have the frozen ones available, given the rabid craving.)

That settles it. Next time I crank up the Weber Smoky Mountain, I will smoke some. From what I have learned so far of the temperature profiles, I think I can pull off some smokiness before the temp gets too high. I also have some tricks in mind to keep it from getting too hot.

Well... No. Real parm or grana or camembert or Stilton or tallegio or ten year old cheddar or pecorino or simply dozens of cheeses are miles above it. But it's nice. I often use it in grilled cheese sandwiches with bacon. I'd like a chile Monterey jack that has been smoked. I agree with Jin. Um... Where does one find Monterey Jack that has been smoked? I don't think I have ever seen it. sounds good.

A corn dog.

I just went through the lesson. I have to confess that I did it because I had nothing else to do at the moment (waiting for onions to caramelize) and originally didn't have much interest. "I will never really want to make consomme!" Uh... I think you have changed my mind. I have some beef glace in the freezer that might have to come out and become consomme. Many thanks for the inspiraton.

David, I am not a professional like tanabutler but I just want to second what she said about your web site. It is um... lovely. That is the best word I can come up with. It is now in my favorites. I am glad that this came up because I fear that many folks with web sites don't realize how those things project the personality and substance of the host. I do a lot of document (and web site) analysis by putting myself in the end user's shoes and it is sometimes a difficult thing to do. I am sometimes (well... most times) appalled at how the incredibly vast IT department, that is supposed to meet my needs, just doesn't get it. You did well.

Let's review the statistics: This thread has had 524 views. You can't see anymore who is viewing so we don't have any idea how widespread the audience really is. We have 3 reports of unexplained cravings for corn dogs: me, bloviatrix's husband, torakris's kids. I am not sure that the frequency requires a full blown eGullet ALERT. (Is there such a thing?) But it is passingly strange. Let's wait and see what else turns up. Unfortunately, sort of like Schroedinger's cat, the fact that we are now looking at it may change the dynamics of the phenomenon.

I would be glad to try to put it in for you but I don't know how to do that and accredit it to you. I think we will have to rely on Marlene. I see this as a "technique" recipe with a lot of latitude for ingredients and seasonings. That makes it a particularly useful recipe to capture. Marlene... Where ARE you?

Katherine... Any chance you could put that recipe in the Archive? That sounds like a great way to use the stock pot meat. I am assuming that is what you are doing. I will be making another batch of beef stock in a couple of weeks and will want to be able to retrieve this recipe. This looks way better than some other recipes that I have seen. The two pan approach solves the common problem of not having any leftover potatoes. I do have to remember to save the skimmed fat. I would have never thought about doing that before the lesson.

I am into Mexican cuisine and Bayless is one of the best. I put him right up there with Zarela Martinez and Diana Kennedy. I agree that he is hard to watch but I still do because I am so interested in what he has to say. I really enjoy his books. I recommend them. He includes a lot of helpful background information. I also like the way he offers alternatives and other approaches to a recipe. That is how Mexican cooking is really done.

Thank you for an informative lesson. First... I enjoy your writing. I remember reading your piece on the stove when it came out. My reaction was "I'm going to watch for articles from this guy. I like the way he puts words together." There are writers in that category that I re-read again and again because of the words. I am not an aspiring writer and don't intend to be. I do write some, recreationally for myself or family. Professionally, I have written technical specifications and papers for many years. I am currently acting more as an editor and coach. Believe it or not, engineers get really snippy when someone messes with their precious prose. Could you expound a bit on the relationship between writer and editor? Thanks again.

Soooo... Had you been talking about corn dogs? Is this something they usually want? Did this just come out of nowhere? Are they also victims of this suspicious corn dog phenomenon? (doo-doo doo-doo) Maple syrup? Yesterday I took the purest approach to my corn dog. I mentioned earlier that the batter was somewhat sweet. Without the mustard, I detected either a note of nutmeg or vanilla in the batter. Odd. These are Oscar Meyer. Snowangel... I think these were previously deep fried and you are just heating them. They taste deep fried, anyway.

So that is what it is that bugs me about her!

You just hit on the reason some of the programming is what it is. The audience here is NOT like the rest of the world. And you were at a festival that supposedly "serious foodies" pay big bucks for. At least you would think they are serious given how big the bucks are. And yet you saw that kind of reaction. Hmmm... It still doesn't explain all of those inane "unwrapped" shows, though. BTW... I enjoyed your post. I found it very thoughtful.

I hope this isn't off topic but... Looky at what I found... http://www.amazon.com/exec/obidos/search-h...5179577-9240753

I do miss Justin Wilson. He first emerged in the late 60s with comedy albums. Those were really big then. My dad, who worked in south Louisiana a lot, was in love with Cajun humor. He had every album Justin made. The high point was when he gave a show at my high school auditorium. In the late 80s, I was a presenter and panel member at an industry symposium in Baton Rouge. Justin Wilson was the after dinner speaker. For dinner, I had the privilege of being seated next to him on the dais. What a wonderfully warm and entertaining gentleman he was. He loved talking about the food of his region and the origins of recipes. What a delight. Through all of this, his "real job" was as a safety engineer for Exxon. He was as passionate about safety as he was about food.

I suspect the same evil force that is behind unexplained cravings for corn dogs.

OK... this is getting a little weird! (Twilight Zone theme floating through my head.) Any other unexpected corn dog cravings out there? National security demands that we get to the bottom of this phenomenon. elyse... When I was a kid, fried eggs terrified me. I don't know why. Then I got over it and they are now one of my favorites. But then... I have this affinity for bacon grease! Pork rinds... I loves pork rinds. The supermarket kind are just ok but whenever I go to Fiesta (our local Latin supermarket) I get some of the fresh ones, chicharrones (sp?). YUM!

Funny that this should come up. I was just re-reading Steingarten's book the other night and I started playing with the idea of doing one. I would LOVE to hear of your adventure. And pictures, PLEASE!

The corn dog curse is still with me. I had another one tonight. BTW... I bought Oscar Meyer. For a hot dog, they are pretty tasty. The corn batter is a little sweeter than I like my corn bread but it does seem to go well with the hot dog. They cook up quite nicely in my De Longhi convection oven.

I don't think Lan4Dawg likes bananas.

Maggie... This is indeed shameless, in the literal sense of the word. You are absolutely entitled to reprise this great piece. I enjoyed revisiting. Thanks for bringing it up. Unfortunately... At this stage of my life, I can't attribute my strangeness to this phenomemon.

Must... get... peameal bacon... Must... get... peameal bacon...

Sheesh... I can't believe that corndogs didn't invade Canada. Mea culpa. I'm still not sure that I know what peameal bacon is. But I sure want some.