What are small hot dogs called?

Chef's answer
Little smokies: Famous things usually go by many names. You may know them as cocktail wieners, cocktail franks, lil smokies, or as my grandma says "baby wursts." They're small smoked sausages sold in 12- to 14-ounce packages at the store, in the deli section.
Frequently asked Questions 🎓
A spoiled steak will have a potent odor that no longer smells like raw steak but instead has an ammonia-clad aroma. You'll definitely know the odor when you smell it, and it's a sure-fire sign that you should not plan to eat it! It's important to note that your nose may not also be the best thing to use..
Salmon will change from translucent (red or raw) to opaque (pink) as it cooks. After 6-8 minutes of cooking, check for doneness, by taking a sharp knife to peek into the thickest part. If the meat is beginning to flake, but still has a little translucency in the middle, it is done. It should not however, look raw..
It is cooked, but just does not look the way you are used to seeing it. Real bacon is smoke-cured anyway. You shouldn't eat any pork product raw or undercooked unless it's Canadian, due to trichinosis. The bacon looked pink because it's been smoked, which gives anything a pink color when smoked..
A Little Pink Is OK: USDA Revises Cooking Temperature For Pork : The Two-Way The U.S. Department of Agriculture lowered the recommended cooking temperature of pork to 145 degrees Fahrenheit. That, it says, may leave some pork looking pink, but the meat is still safe to eat.
It's crab leeches although unattractive to the eye, any such egg cases observed on cooked crabs pose no known public health risks to consumers and do not affect the health, quality, or taste of the crab meat..
No one pays those people a lot of money because you don't need to. At the higher end some cooks make fair money but competition for the good spots in the good kitchens is fierce.
A: Black spots on the shells of crustaceans are typically composed of melanin, which is the end product of a series of immunological reactions. This means the crab was likely responding to some shell damage that could be caused by physical trauma or a disease agent.
A few more cooking questions 📍