The alternative looked worse. Some sort brownish tinted, horseradish flavored version. But you may want to get a cataracts exam. After my left eye was done, I noticed the uncorrected right eye had a ‘weak tea’ color bias. Then there is the shared problem of video display and camera color calibration. Bob Wilson
I've been off processed meats a long time... but holy ferk, that Costco dog does elicit some nostalgic drool Coincidentally, this geezer dun't eat ketchup on a dog -- ketchup'd weiners are for East Asians and West Coasters. Mustard on a hot dog as the only gloopy condiment pls, silver plate, don't touch my mustache (probably burned-in living in Germany and eating criminally-good brats on hard rolls w\ Mittelscharfer Senf everywhere, and never with cat's soup -- which there is for pomme frites which I still prefer with mustard. As a kiddo used to eat cold baloney sammiches with French's-full-stop too -- just love mustard I guess). Maybe next cheat day (May) will hooky with a screw-dispenser-onion'd-up, turmeric-golden'd Costco dog. But most likely will be my usual Jollibee's chicken deluxe, tbh
History: Costco $1.50 dog&coke has been on for years and loses money as such. But it stands as a loss leader. Costco staff costs 'loss' this. Global: Costco is in 14 countries possibly least probably in Iceland (where it competes against plysur that are remarkably good). Germany is not one. Sleepy Kunming is far from list of Chinese cities that could get a Costco. DIY: Well-reviewed (unprepared) dogs are <$1 in US markets, bread holders and condiments add little, so y'all can match this. Absorb staff costs. Competition: Those seeking a quality dog restaurant experience will pay $4 or more. Iceland $4 to $5, plus you are in Iceland remarkable in itself, but you paid $$$ to get there. $9 or more at Pinks in Los Angeles. There is a $2300 Wagyu dog in NYC; the right-side tail of distribution. Summary: Costco is drawing you in with an under-priced adequate dog, and if you don't buy other things while there, you are in the left-side tail of that distribution. Ignorable. Sorry. Summary2: Having writ this I feel an urge to go buy some highly processed meat. But the sky is talking about rain, so, no.
Mustard: Seeds of a plant in family Brassicaceae; stories can be spun about how plants 'choose' seed dispersers that manage consuming isothiocyanates. My guess is that leaf biochemistry evolved isothiocyanates to deter herbivores and it leaked into seed biochemistry because no evolutionary problem prevented that. These seeds are not dispersed long range. The seeds as such present flavors that please many consumers, and as they are usually vinegared, no fridge required. That was a big deal from 2000 BC until very recently. Human health benefits are imagined at various websites, and may be demonstrated in future. Ketchup/Catsup: This condiment is a favorite topic. Roman garum from about 4000 BC has been called by some scholars ancestral to ketchup. Garum was salted fermented fish stuff/liquid, and by all accounts was highly prized. I admit to not seeing any connection between garum and ketchup other than both being liquid condiments poured over many foods. But scholars of condiments shall have their way. My impression of ketchup is that it has been an umami-providing sauce since long before anyone had a notion of what umami was: https://www.atlasobscura.com/articles/what-is-ketchup Most recent is tomato based high sugar. Kids love it. Onions: Condiments as particles. Culinary since circa 5000 BC, Iran Pakistan thereabouts. There was woo-woo since beginning about layers within layers (it must mean something). A chemical evidently important deterring onion herbivores also makes us cry during chopping. I have sought woo-woo ideas about onions invoking human experience of tragedy, but without success. The raw particles add 'something' to food, and cooked particles add something completely different. Pilgrims on famous ship Mayflower brought onions without knowing that inpat natives were already using a closely related plant for amping up food.
Yellow Mustard is actually a bit like a joint supplement, it’s a cheap way to get turmeric and other healthy compounds. besides the salt it’s one of the healthier condiments, vinegar helps with digestion as well
