Ok so I can reproduce the Ripper from Rutts Hutt in Clifton NJ thats easy just deep fry the dog...but I can not get the relish just right despite reading and trying a bunch of ideas from internet sites.
I love the taste of the old Biff burgers too, they also had a secret sauce an I finally figured it out..it was ginger...with the pickle relish, mustard and catsup all mixed together
I will keep trying on the Ripper thing...
but for now..its off to twinkie land and deep fried twinkies
They ain't just "Hot-Dogs" either... They're a beef/pork combo with a tough outter casing that bursts when deep fried in hot oil and there are several degrees of "doneness" made to order...
I'm guessing that way back when... The Now Famous RIPPER was A Mistake. a lucky mistake... but mistake never the less. The degrees of doneness was another mistake, made by accidentally not fishing it out soon enough when things get "Hairy" there.
Plucking bobbing sausages from bubbling fat with greasing tongs 2 & 3 at a pop waiting on customers 3 deep at the rush hour... sometimes they don't get got until they're downright CRUNCHIE!!
...but thaz OK, there was always somebody on hand That LIKED THEM THAT WAY!
Now you can order them; Hot Dog, Ripped, Well Done Ripper, Leathery or Crisp.
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