quote:

Originally posted by Greyghost

John,

I am not adverse to NYC style dogs, some are quite good. I like Nathan’s natural casing for example. I think many of us are simply programed to like what we are familiar with and what we grew up with. I grew up near Rochester and like that sort of dog.

I do enjoy your expert advice and am always eager to read your excellent posts. I have learned a lot from you.

Sabrett’s still gets a thumbs down with me, however. I still can’t understand the sorbitol thing though. If they want a sweetener in the dog why not sugar?

Maybe I am getting a poor example of the Sabrett’s product. The type I got was the only type of Sabrette’s available in my local supermarket. Do they all have sorbitol? Why should a hot dog have any sort of sweetener in it at all? I just don’t get it.

It’s possible that you got a bad batch. Or one that was old or refrozen. The Sabrett brand is Marathon’s bread and butter, and I would doubt that they would mess around with the recipe. I don’t know why they use Sorbitol. I think I’ll contact them and find out. I do know that Nathan’s uses corn and wheat gluten, yet they still taste good.