Lemon, alcohol and tube steaks all in one! Culture at its best! LMAO
At least they didn't call them weiners.
this post was submitted on 29 May 2024
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It's like my grandma always used to say, nothing pleases like a nice hard wiener.
Not Granny! Lol
Rum Ham in tube form!
With lemon flavor 😂😂😂😂😂😂
My local grocery store has Hard Mountain Dew in various flavors including Baja Blast.
I don't know why, but I've never had a worse hangover than after having a few of those. Taste is alright, but do not recommend.
They're malt liquor drinks IIRC. Shits cheap but ROUGH.
Then add in the massive sugar as mentioned by other user. Its a perfect storm of a bad time.
Probably the insane amounts of sugar
But is it in a Hot Dog form? Lol
Just so people know, Mike’s doesn’t make Hard Dogs. They only make Up Dog breakfast sausages.
He told me he made raw dogs too...
What's up dog breakfast sausages?
Not much. I’m down to get some.
Ligma balls! Gotten!
When is Up Dog breakfast?
What exactly is this “Up Dog” that you speak of?
Ligma balls
Fucking gottem
Who is Up Dog?
Me when i see yer mum!
Spiked frankfurts? In Australia, that means someone's put rohypnol in the alcohol too.
They do have a culture. Just none I'd want anything to do with.
I'm so sad this isn't real.
Make some. Follow a recipe for sausage. Use Mike's instead of water.
Wouldn't the cooking process boil off any alcohol
At home I think you'd put it in a sausage uh wrapper thing, yeah?
LMAO - just drink a Mike's with a hot dog.
No way that's anywhere near the potency of a 12% abv glizzy though
English definition of culture - Refinement in manners, thought, taste etc
American definition of culture - Can ah git me some high fructose corn syrup wit dis?
Can ah git me some high fructose corn syrup wit dis?
No, but you can have double or triple salt.*
*Base sodium content is 480% of recommended daily value based on a 6667-calorie diet
Corn syrup is life! Lol Also, Corn juice in Gas too lol
This is so confusing. It doesn't look like AI because all the print is clear and relevant. If it is a Photoshop it is very very good.
But I ~~think~~ hope it's not a real product?
Graphic designer here, my guess would be a Photoshop job. I'm mostly going by the visual qualities of the edge of the thumb, comparing where it appears over the graphic, versus where it appears over the rest of the hand. There's a slight but discernible difference in the sharpness, that usually indicates masking.
I did a reverse image search with TinEye, and found a "Colgate Whitening Dogs" version of the same original photo, which supports the Photoshop theory (at least in one of the two images): https://i.imgur.com/IB6rn9E.jpeg . That makes me think the original photo was of a pack of hotdogs where the label was blank / white -- That'd let you distort the fake label graphic to roughly match the size and placement of where the real label art would go, and preserve the shadows, highlights and reflections of the packaging using layer styles.
EDIT: Also, here's the Insta account for the originator of both of these images, Adam Padilla / adam.the.creator: https://www.instagram.com/adam.the.creator
That’d let you distort the fake label graphic to roughly match the size and placement of where the real label art would go, and preserve the shadows, highlights and reflections of the packaging using layer styles.
Extract depth map from image, then inpaint the logo using that as guidance, it's not like AI can't do that. What still makes me think photoshop is that using AI with that kind of custom process means some version of stable diffusion and the text is just too good for that. It's a question of training data, practically the only thing models you see on the net can spell reliably is "Hooters". Might still be useful as a first step to then paint over, though.
Definitely not real, they are very good with the Photoshop
Dalle’s attempt. Way to stylized and symmetrical to my liking but interesting the brand logo is spot on.
Why are they dick sized tho?
There about the same size as the thumb, if i can use that as reference compared to my own thumb..
I don’t know how many dicks you know as a reference but uhm those sausages aint big.
Nah that's just perspective. It's not nearly that small.
Oh wauw it really doesn’t hold back. I was expecting a “cant generate real logos and trademarks”
Real fake product. Like someone actually made the packaging and took the picture, but mike's does not make hard dawgs.
That's my guess
I don't know what happens to hot dog meat if it's soaked/injected with ethanol to get it to 12% alc/vol (can you even legally have a solid food that specifies a liquid volume %?) but I can't expect it is anything good.
What happens is, the alcohol component would get cooked out of it near instantly. Same as with cooking with wine.
Yeah. I had assumed they infused, soaked or injected the ethanol after cooking the hot dogs.
Also ethanol doesn't get entirely cooked out of food. It depends on the cooking method and how long. It can take hours for the majority to be cooked out. But unless your dish is mostly alcohol or you're eating an absolute ton of it, it probably won't matter for blood alcohol level. It will matter for any recovering alcoholics, though!
It can take hours
I just realised that with the way I do ragout I'm half-way to running an illegal still. 110C-120C are definitely too hot to get a proper product but all I'd need to do is adjust the pressure regulating vent and attach a cooling coil... Recipe starts with "take equal parts by weight meat and wine", there's not a single drop of water in there that doesn't come from wine, meat, or soffritto. Wine shouldn't be acidic at all, neither too sweet, semi-dry is ideal. Meat should be any as long as it's sliced into max 1cm thick slices, ideally well-marbled, ask your butcher for big pieces of soup meat. Soffritto as usual or to taste. Cook under pressure for 2-3 hours or longer if you don't have pressure (then adding water as it's disappearing), fish out the meat slices and turn them into a pulled pork like situation, back in and reduce until the liquid portion is about demi-glace, adding some dissolved gelatin (you can also cook bones but then you have splinters to deal with) and adjusting acidity with tomato paste, freeze in portions. Thaw in a pan while cooking your tagliatelle (fusilli also work very nice), adding some fresh frozen veggies works very well. Invite a Frenchman and an Italian, have them fight to the death over whether it's Bourguignon or Bolognese.
In any case better open a window or just standing in the kitchen is going to get you drunk.