CH gloves off! How do you like your Hot dogs?

[Quine]

OK I made SO many of these growing up in my family's Stewart's Root beer place, I cannot imagine how many I served, and how many I sampled! About once a month, if not once a week, another salesman (yeah in those days it was only sales men) came along and wanted to have us sell his brand only.

Alot of hot dogs later, geesh I still like them, (Root beer. maybe not just yet)

OK I like the burst! If you have to wonder what I mean, next!

For a LONG time I thought toasted bun did not matter; but a good Olive oil or butter toasted one, yeah. And while I adore potato buns for backyard grills of hamburgers, give me a white hot dog roll!, Split down the side please!!!!

So now, you have the bun and the dog is ready...
Smear mustard, a solid brown, in a thin stripe on the bottom. Place HD on top. Add green relish, ***roll***. Now add a thin strip of steamed sauerkraut. Make sure it was drained and reached end to end.
I am not done, wrap it as if to-go. yeah that slight steam does it for me.

NOW I will say Chile dogs are OFF topic; as they are another topic all together!

What makes your Hot Dog?

[Querencia]

I used to like them half-buried in baked beans, hot out of the oven, but in recent years I can't bring myself to eat hot dogs at all. Something to do with a TV documentary on how they are made.

[Caroline1]

Didn't your mom ever tell you it's not good for you to watch too much TV?

[tcamp]

I'm a fan of the chicago dog, light on the relish, extra sport peppers please.

At home, we often get turkey dogs for quick dinners on sport nights but the only way I'll eat them is sliced and fried as part of a ad hoc fried rice concoction.

[cantbeatgoodfood]

For me,whatever hot dog topping i'm in the mood for,and lots of it,and mustard,on a large portugeuse roll,usually 2 or three hot dogs,a good filling meal.

[Just Visiting]

Dirty water dog for me, too. But here's a question - is there a significant diff between pink slime and a dog? Dogs (except for Hebrew Union) are pretty much the trimmings. True, they don't centrifuge out the fat or gas it with ammonia, but let's face it - it is the trimmings.

[hotdoglover]

Better quality dogs use whole cuts of beef or beef and pork.

[Caroline1]

I have NO idea whether they still make them, but three or four decades ago there was at least one brand of "wiener" that listed the sole meat ingredient as "beef lips." I bought them on sale once without reading the label for a swim party. The kids roasted their own over the fire and LOVED them! I don't remember whether I ever bought them again. The manufacturer may have missed a bonanza by not marketing them as, "Kissed the Cow hot dogs." No imagination!

[Quine]

I am not sure everyone would find that a selling point. But it is so GOOD to have you back and posting, making us laugh and be happy!

[Caroline1]

Well, bless your heart! <blush> Fun being back!

[Passadumkeg]

For Caroline: a hot dog, some mayo and a fresh roasted Hatch green covering the entire length of the doggie.

[Caroline1]

That sounds good. But the hot dog has to be natural casing or I ain't biting it! '-)

[Passadumkeg]

You bettcha. I'm surprised how difficult it is for me to find natural casing doggie in rural NM.

[Perilagu Khan]

I've heard the mutton colon dawgs are particularly fine around Grants.

[tcamp]

You'd think beef lips would be low in fat. Pure muscle, right?

[Caroline1]

One would think so. Unless they were made exclusively from steers that had a fat lip. '-)

Sorry. Couldn't resist.

[jarona]

I'm not much of a hot dog person. However, when I do have a dog it can only be prepared one way. I want a "Dirty Dog"--that is a hot dog that has been soaking in hot water for an incredible amount of time surrounded by damp sauerkraut. I've always called them "Dirty Dogs" and it is the best way to cook them. On a bun, slathered in ...and it has to be French's Mustard--none of this fancy stuff..lots of sauerkraut too.

[hotdoglover]

You're referring to a "dirty water dog". The water used picks up flavor from the hot dogs that were in there previously. And I love these types of dogs. But don't make the mistake of having them from a cart, truck, or even a store (brick and mortar) that leaves the dogs in for a long time as they lose flavor and snap. They taste best served hot; not lukewarm like many I've had. And they should not be in the water longer than 10-20 minutes. Ideally 7-10 minutes.

[Perilagu Khan]

So these are best prepared and eaten at home?

As an aside, is there anybody who plumps--so to speak--for dawgs prepared on the outdoor grill over wood/coals? Anybody who thinks this method is noticeably better than broiling said dawgs or cooking them on a Cuisinart Griddler?

[Quine]

I like natural casing dogs, deep fried, to the ripped point. Course, you can also get that on a grill, and some of the smoke flavor is a great bonus!

[hotdoglover]

You can always prepare dirty water dogs well at home since you have control over how long you leave your dogs in the water. The better places in New Jersey do them well. Dee's in Roselle Park serves dogs that are hot and fresh. And not left in the water all day.

[BlueMagic]

I really have to be in the mood for a hot dog as I rarely eat them..but when I do they must have ketchup and onions at the minimum. Baked beans as well is a bonus...but I won't eat a hot dog without ketchup.

[Wawsanham]

I also tend to like ketchup on hot dogs--though I'm not that big on it on other foods. I will defend ketchup on hot dogs to the end!

[Wawsanham]

I'm not too picky about how I like them: sometimes with ketchup, mustard, onions, avocado, chopped tomato. Those would be my main toppings--and not necessarily together. I'm NOT crazy about relish, chopped cucumber, corn, or chilli on hot dogs. I also tend to prefer steamed or boiled over fried/grilled.

[JMF]

I like grilled dogs, but will accept a boiled one if I have to. If I get one at a NYC dirty water cart I get mustard and onions, the onions in red sauce made by Sabretts. At home I either grill them, or boil, put on a skewer, and put over the stove flame until browned. I use Nathan's mustard, and make my own onion sauce with chopped sweet onion, a little vinegar, water, sugar, Huy Fong sriracha sauce or preferably Huy Fong chili garlic sauce, and ketchup; boiled until the onion is halfway between crisp and soggy.

Here's a recipe for the onion sauce.
http://www.slashfood.com/2008/06/25/f...

[Quine]

While I don't favor the red sauced onions on dogs, I do like the looks of your recipe. The Huy Fong is a great addition.

[Quine]

And I just dis a SMH realizing who JMF is! :-)

[JMF]

SMH?

[Quine]

Smack my head

[pinehurst]

My current favorite is minimalist....buttered, toasted roll and good mustard on a boiled dog. HOWEVAH, I do love a Chicago dog, a chili dog, a slaw dog....I love me some hot dogs.

[Motosport]

I like my hot dogs grilled not boiled or steamed. On a good hot dog roll, heavy on the brown deli style mustard, sauerkraut (my wife's home made is the best) and green relish.
OMG!!! So good!!

[INDIANRIVERFL]

Coming from Chicago, I never thought that you could have a choice of what went on a dog when away fom home. Transferred to Pittsburgh and I started working downtown Pittsburgh in 1968. Back then, there were bits and pieces of land used by lunch counters and diners. And I discovered Wiener World. At the time, there were about a dozen options to dress your dog with.

Over a matter of time, I discovered my favorite. Hot dog with yellow mustard, sauerkraut, and then generously covered in nuclear yellow melted processed cheese. Quite a heady thing for a 14 year old kid to find out that the world can be full of choices.

[Quine]

This is so cool. This Post gets fired up 2 years almost to the day of when I first did the post.

I have seen a pic of what will now be my Holy Grail for Hot Dogs. A friend's son is traveling through Central America and a motorcycle and is a great CHound like his Dad, so food photo appeared on the social network. And there it was, the most magnificent dog I have ever seen. Bottom looked like a normal dog, served in a regular dog roll, But it was piled so high with crispy, fried pieces of potato, melted cheese and mushrooms that the dog almost disappeared. OMG, it looks SO good and now I want it! and I want it as soon as I can figure out how to get or make it. It is truly epic!

[Caroline1]

So where is this photograph so we can drool too?

[Quine]

Hello Catoline1 Haven't seen you in quite a bit, and good to see your post.
Passadumkeg's son Michael took this photo in Columbia.

[Caroline1]

Thanks for the kind comments, Quine, and good to be back.

THAT hot dog looks like something that should ONLY be eaten over a kitchen sink! InnnnnnnCredible!

[Perilagu Khan]

Yeah. Delicious maybe, but I think I'd need a 30-ought-6 to bring it down.

I don't mind a dawg that's a bit messy, but I don't like needing to be hosed down after eating one.

[INDIANRIVERFL]

That describes my introduction to blue crabs in Palm Bay, FL on July 4, 1974.

And they did use the hose.

[FrankD]

Wow.

I want one.

Soon.

[Passadumkeg]

Thanks, he used to be a profession chef before the travel bug hit him hard. Look at his food photos of China.

[Quine]

OOOh will do!

[mamachef]

Ah, yes. A version of the fabulous Choriperro. I had one once with pineapple jam in addition to all the other stuff (and yes it did include ketchup. Oh, and crushed 'tater chips.) and I thought, "this will NEVER work" and OMG it totally did.

[Caroline1]

Anthony Bourdain did one of his "No Reservations" shows in Chile, and did a Chlean hot dog. OMG! I don't remember all of the details but it was heaping layer upon heaping layer of all sorts of "condiments" and "garnishes" on a pretty long hot dog with the final layer being a troweling over the whole thing with maybe a cup of mashed avocado? Mind boggling.

[Perilagu Khan]

So much for clean and classic. I'd kinda like to be able to actually descry the frank, ya' know?

[laliz]

My favorite hot dog brand is Smith's, local to Erie PA where I grew up. I get them in the summer when I visit back there.

I live in Southern California, home of the chili dog. I like toasted bun, roasted hot dog w/casing, chili (NO beans), cheese, and mustard.
I go to Dodger games, I love Dodger Dogs, grilled. Ketchup, Mustard, and justaskoshof relish.

There is also something very positive to be said about the street dogs here, w/bacon and mayo.

[Will Owen]

Although it's been a while since my last one, I'll have to admit that any dog with anything is okay by me, probably the only food I like no matter what. When Mrs. O was still carnivorous, she was the Tube Steak Queen, perfectly happy with two skinless weenies split down the middle and nuked with long skinny slices of sharp cheddar, and served on toasted buns which she would anoint with ketchup and sweet relish. I don't like ketchup, though I was raised in a family that held it to be the hot dog's native condiment, and I spread my buns (har har) with mustard and mayo. But I love sauerkraut too, and grilled onions, and Heinz chili sauce and Durkee's. One day if I'm hungry enough and have the money I'm going to Fab's Hot Dogs in Reseda and get one each of at least four kinds, or more if I have someone to split'em with. Natural casings, Polish or brats as well, whatever. We've got Slaw Dogs and the Dog Haus nearby, but Fab's was the best …

[Tonality666]

There's a hot dog truck in Boston's meatpacking district that serves 1/2 lb dogs braised in cider and brown sugar then grilled and topped with mustard, bbq sauce, relish, onions, and chili sauce on a grilled sub roll. After having a loaded "Speed Dog," it's hard to go back to anything less.

[cantbeatgoodfood]

All equal to me,on bbq grill char broiled,deep fried,or dirty water boiled dogs[sabrett for boiled],it depends on mood at the time.Eat ALOT of hot dogs LOL!

[Perilagu Khan]

Alright, so much for dawgs. But what, aside from French fries, are the best side items to go with yer dawg?

[NellyNel]

Growing up it was always pork & beans and tater tots!

[Passadumkeg]

Baked beans, cole slaw and Cape Cod potato chips. (And a cold beer.)

[jfood]

another dog

[Davwud]

And one for desert.

DT

[jhopp217]

Funny, I actually don't love eating fries with my dogs. I'd much prefer a side of baked beans or maybe even chili. I actually prefer chili on the side than a chili dog. If at a BBQ, nothing is better than a couple of dogs and some nice cool potato salad.

[Davwud]

It's all good IMHO

DT

[Davwud]

I've been to two hot dog joints that I've blogged about.

The first was Skeeters in Wytheville, Va. I had what they call "The works." It's got mustard, cheese, onion and slaw. It was fantastic. The thing is, the dogs themselves aren't that good. When combined with the other things, it adds a nice flavour to the over all package.
http://davwudsfoodcourt.blogspot.com/2008/07/skeeters-hot-dogs.html

The second was American Coney Island in Detroit. Chili (Or Coney dogs) that we had "With everything" which is chili, onion and mustard. For those of you who love the burst, this is the business. It was like biting into an apple.
http://davwudsfoodcourt.blogspot.com/...

I loved both of these dogs (as well as Coney's with Cinci chili) as I said above, I can equally appreciate a great, well crafted dog on a bun with just mustard. I can even eat it plain.

DT

[applehome]

I like your blog - good researching. When you said cinci chili what came to mind was a hot dog with spaghetti, chili, and mounds of orange cheese on top. Obviously, it's just a chili dog (with cinci style chili), but the cheese is certainly there in your pix.

[Davwud]

Thanks Apple.

I do a lot of research on where to stop and in some part, I have you to thank for it.
If you remember we had quite a bit of a discussion on stopping for eats when on the road. We now have some standards that are not McD's and the like for our return trip but you inspired me to dig deeper to find the hidden gems.
The best part about it is, the more places I find we NEED to stop at, the easier it is to find more.

DT

[Passadumkeg]

I think you are probably aware of this blog, but just in case:
http://www.hollyeats.com/
Mark

[Davwud]

Sure am.

We really wanna try this one.
http://www.hollyeats.com/BarbarasHome...

Thanks

DT

[applehome]

Not counting all the wursts I had in Germany (or here) as hot dogs, although some were closer than others to our dogs... My current favorite is the Boar's Head All Beef Natural Casing. Natural casing dogs need to be steamed/simmered then possibly grilled (not necessarily), but taken off well before they break open - they need to stay whole. HN is tasty, but no casing makes it useless. I prefer brown mustard and prepared kraut (not out of the can). I prefer mini-sub or even brioche rolls to New England style top-split buns, but they can be ok if grilled.

What I do not understand is the American penchant for tasteless, skinless dogs. Here at chowhound, on threads like this, we get pretty much a consensus that tasty, spicefull (as opposed to spicy) dogs and casings are what makes a dog so darn good. And yet our grocery store shelves and our TV ads, are full of those ball-park franks, Kayem, Old Neighborhood... just so much tasteless, snapless junk. I know, I know... lowest common denominator... and yet, I'd love not to have to go out of my way just to buy a decent hot dog.

Elliot's in Lowell is back in business - only at their original location (on Elliot Street). But they have their original dog back and they're grilling the entire thing in a press just like before. A fairly mild dog, by my standards, but still a good dog experience. Not as good as Gray's Papaya in NYC, of course...

[Bada Bing]

I share your taste in dogs, but not the puzzlement at the popularity of cheap bland ones. I think it's got a lot to do with children.

I'm lucky to have a son who, now 10 years old, is a really open-minded eater. But I can't count the number of times I've had families over with kids who are very finicky about foods. Bland hot dogs are one food that gets an almost universal "ok" from that kind of crowd. Just for kicks, I do try to have more than one kind of dog around, for kids who are ready to "taste-test."

[applehome]

Take it from an old geezer - this kids thing is just a phase and it blows over... then things will get back to normal! Don't you just hate it when a kid says he wants the adult version of something, you give it to him, and you see him chew a few times, then spit it out. ;-)

I just don't like the fact that the 2 local supers will only fill their shelves with the bland stuff and not even bother carrying the good stuff. They have Nathan's - but even that's skinless. Do all my locals really have that poor a taste in hot dogs? (yes.)

[ChristinaMason]

Yesterday I had hot dogs that were browned and then simmered in leftover country-style greens. Delicious.

[jfood]

jfood favorite dog

Best Provisions in Newark, NJ's "Don's" hotdog. Grilled. Add Gulden's mustard.

Then depending on his mood he adds green releish, sauerkraut or vinegar peppers, but not all at once.

This past weekend was 4 HN dogs, grilled with just mustard. Sometimes minimalist is the best.

[thew]

mustard, sometimes saurkraut

[hannaone]

Popular subject
Top it with fresh diced kimchi.

More:
http://www.chow.com/topics/433453
http://www.chow.com/topics/401965
http://www.chow.com/topics/623676
http://www.chow.com/topics/298634
http://chowhound.chow.com/topics/523534

[Riatta]

Top loader bun, grilled and buttered. Pork and beef hotdog. Spicy mustard, sauerkraut, sweet pickle relish, and a little chopped sweet onion. Or done Chicago style but without the tomatoes or sports peppers.

[al b. darned]

It has to be a grilled natural casing dog in a grilled New England style roll. My current favorite is a locally made Hofmanns German style frank. (Not the nasty white "Coneys.") Any "toppings" are put in the bottom of the roll, and are minimal. A good mustard, home made sauerkraut, maybe some onions. Occasionally siracha or sweet chili sauce. No relish, no ketchup, no salad. No boiled or steamed dogs please.

I also have a soft spot for the "New York System" wieners they sell all over Rhode Island. Aptly called "gut busters" but oh so addicting. Betcha can't eat just one. Haven't had one in years.

[jhopp217]

It's funny, I always think of hot dogs as the thing you eat waiting for the real food to come off the grill. To me it's an appetizer. That's not to detract from their deliciousness, but they don't hold center stage for me. That being said, I think it's gotta be natural casing, cooked with some nice grill marks, so you know you're getting that snap. The roll doesn't need to be toasted for me and I prefer potato buns. I'm perfectly fine with just mustard, but not crap mustard. It's gotta be good mustard. If the mustard isn't up to snuff, I want it with a stream of mustard down the middle, topped by a little relish, then a little kraut and then covered by some spiced up onions.

[BiscuitBoy]

Hummel's skinless dog, split down the middle, or a spiral cut down it's length, and criss-cross cut at the end. Grilled outside, charcoal best, gas grill okay too (in the cast iron pan on wintery days). Cooked till a slight char, and the flattened a bit to expose more of the split. Serve on a top split toasted roll, yellow mustard...maybe l, t and celery salt for sort of a Chicago style, maybe some hot pepper relish if it's around. Summertime in your hand. Or stop by the WeenieMan for a fix

[Karl S]

1. Must be natural casing. No skinless fakers need apply. Ever.

2. Prefer a kosher-style beef dog, redolent with garlic and spice. Will accept a well-flavored and spiced beef-pork combo. I prefer it griddled, rather than scalded/poached, though frankfurters are classically a scalded/poached sausage (poached for about 7 minutes).

3. New England bun (top loading), toasted on the griddle.

4. Properly cooked sauerkraut (with onion, in some pork fat of choice, a bit of dry white wine or beer, a touch of mustard is OK).

Now get out of my way.

[Perilagu Khan]

I grew up on skinless dawgs and that's what I like. Don't care for the snap at all--seems strange to me.

As for the specifics, I steam my dawgs and serve them on a plain, white bun with spicy mustard, lots of minced, hot, yellow peppers and a dash of celery salt. That's it.

[Passadumkeg]

Roasted green chiles, mayo, dog & bun. Rico, suave, delisioso!

[Perilagu Khan]

Hmmm. I'm all for trying the chiles, but not too sure about the mayo. Perhaps BBQ sauce instead for a little Tex/New Mex fusion?

[mels]

Ideally, I like my HD roasted on a stick over a campfire. You can't beat that woodsmoke and blistering charred flavor. I will settle for a grilled HD, cooked over high heat to attempt to mimic the fire roasting method.

I like my bun toasted and not too bready. preferably, what we call the New England style roll. Depending on my mood I will either have just a smear of Dijon mustard, a smear of Dijon plus sauerkraut, or a mix of chopped hot peppers and pickle relish.

[MattInNJ]

With spicy mustard! that's it!

[Passadumkeg]

I admit it I am powerless, I'm a hot dog junkie. During my life overseas I've been on the prowl for good doggies (This is not a Korean joke.). My first puppy love (since I can't include the chile dog from the Greek's on Ferry St in South River, NJ.in the 60's) was a grilled hot dog w/ kraut and mustard eaten on the Staten Island Ferry as the NYC skyline rose into view, w/ my high school girlfriend by my side.
Other top contenders:
a Norwegian Polser med rekker salad (hot dog w/ shrimp salad). A very different but very good topping, shrimp, peas, carrots, bound w/ excellent mayo. Don't knock it till you've tried it.
Finnish grilly makara (grilled sausage) outside at the skating park at 10 below or the Naki w/ liha pirraka (hot dogs in a meat filled crueller like pastry at the train station after a night of imbibing.
Frankfurters in Germany on a hard round roll w/ spicy mustard.
Silpancho in Bolivia, french fries w/ chunks of hot dogs covered w/ mayo & ketchup.
Maine, the steamed red snapper w/ mustard on a top split roll. I love to hear them snap!
Funny, I'm in the anti- Catsoup crowd, except for a dirty habit I learned from the French, mayo & catsoup equals a kind of french dressing.
At home, natural casing doggies fried in cast iron w. mustard and my home made kapusta (kraut), or still the best of all, roasted on a stick over a camp fire. Mustard right on the dog, eaten right off the stick, burn the roof of the mouth, no roll need apply. Heaven.
But not the Downeast, Me. way of having red snappers on the side of sweet baked beans at public bean suppahs. These day glow red weinies gross me out.

[Caroline1]

Ahhhh... Frankfurters in Frankfurt! Those little walk-up windows on busy city streets where you get a small paper plate with a roll, a wurst, some potato salad and GREAT mustard! Those I can eat sans kraut.

[Sharuf]

Caroline - do you mean bratwurst? Those grilled big white fine-ground pork wurstchen served on a brotchen? The ones featured at every schnellimbiss lunchcounter? Love, love, love them. But don't recall seeing any frankfurters in Frankfurt, oddly enuf.

[Karl S]

Well, they aren't call frankfurters in Frankfurt, IIRC.... and they are most typically served in pairs, poached, with a roll on the side and mustard, as a kind of snack-meal.

[ChristinaMason]

Wieners!

[thew]

frankfurters are from vienna. hah

[Passadumkeg]

And hamburger?

[Caroline1]

Couldn't resist the play on words. Sometimes I'm just sooooooo bad! As for Passadumkeg's question about Hamburg, I believe y ou can get hamburgers in Hamburg now. Or hasn't McDonalds gotten there yet? Give 'em time...

[FrankD]

Geez, why would anyone ever want to restrict themselves to one style of dog? The weiner on a white roll is the culinary equivalent of a blank canvas, meant to be explored in myriad ways.

I like Quine's classic - green relish, kraut, and mustard. But drop the kraut, and add the sharpness of fresh chopped onion and I'm still happy. Corn relish makes for an interesting textural change. Sometimes I wrap my dog in cheese and a piece of salami; sometimes I put hot peppers on. Toasted buns are great; so are fresh ones.

I've tried chunky peanut butter with hot sauce to make quasi-satay dogs. I'm not above throwing mayo or ketchup or BBQ sauce on if I feel like it. Coleslaw (sweet or vinegar) or even plain chopped lettuce if I'm in the mood.

Trying to pick a favourite is like trying to pick a favourite child. Each one has his/her own distinct wonders, and so does each different dog. I'll keep experimenting until they carry me off.

[onceadaylily]

Chunky peanut butter and hot sauce . . . so much of me says 'NO, you have crossed a line, sir', but I have spent too many minutes trying to imagine what that would taste like, so I have to say, 'Maybe, one night, when the pantry is near bare, and it's very dark . . . maybe'.

[jfood]

a few years ago another poster suggested PB. Now jfood can eat PB with anything but it seemed wrong, but what the heck, he tried it. It was not to his liking. just another data point.

[onceadaylily]

As I was typing that reply, my boyfriend was reading over my shoulder (this instance illustrates why I hate it so very much when he does that), and said "Ooh . . . huh . . .I bet that would be *good*".

Your data point was already titled in my existing data base of food folly, sir, but I think I have an experiment ahead of me. As C. Oliver said, Chow doesn't always change you life for the better (I paraphrased).

And Kudos to you, Frank, if I end up loving it. Sometimes it's nice to blow the dust off of things.

[jfood]

you can have two data points with you and the BF. if you like it then experiement with different styles and brands, if you do not rinse it off and throw some mustarde on the the little doggy. BTW - jfood about to throw two on the grill and in honor of this thread will try again.

[jfood]

tried again...still not to jfood's taste

[onceadaylily]

Does it count if I just take a bite of his?

I occasionally thrust him forward as the experimental animal, while I remain firmly in the scientific control. I manipulate my eyes to Hummel-like proportions, and I offer him a bite of the experiment. "I don't think it's very good, " I say sadly, ensuring his participation (because he loves me). I am very good at reading body language, and can get an accurate answer through observation, and notation of tonal pitch when he answers. I then formulate my plate to my findings.

It is supposed to be in the high eighties here tomorrow, and I've not yet had my storm windows removed by my landlord. This is a optimal environment for hot dog consumption. We will see.

"Tried again" . . . good on you, sir, for giving it a go.

[Quine]

Now personally I will have an occasional comfort food dish of noodles, chunky PB, hot sauce and some soy, but not with hot dogs. But that did make me think of when I go to the local chinese buffet that serves questionable meat hot dog wrapped in bacon things. I Love these with Eel sauce....hum....

[buttertart]

jfood - Odd because it's so good with bacon. The PB that is, not necessarily the dog.

[Bobfrmia]

Many years ago I came home after a night of celebration. Much beer was consumed, and little food. There wasn't much in the house, so I nuked a Hillshire Farms Hot Link, and put peanut butter on it. It was fantastic. I could probably have grabbed something out of the backyard and enjoyed it that night, but I tried it a few other times and it was still good.
I wonder if it has anything to do with my favorite Chinese dish being Kung Pao Beef?

[Caroline1]

I now live in the DFW (Dallas, Fort Worth) metroplex of 8 million people, and for the life of me, I have not been able to find a decent hot dog. I like mine pretty much as Quine has described, but it MUST be a natural casing dog. If it don't pop, I don't eat. And I go a little heavier on the kraut, relish optional. Hot dogs are a VERY regional thing. For me, a Chicago dog isn't a hot dog at all, it''s more like some weird salad without a salad plate. I've never gotten to NYC, but I drool when I think about NY street dogs. As long as they have kraut available! I've paid a ridiculous price for a kosher dog in a Jewish deli. Feh! And I simply cannot abide a "hot dog" in a "skinless" form where you cannot determine where the soft bun stops and the mushy skinless dog begins when you bite into it. I call those "pudding dogs" and they are food for the trash can. I mourn the passing of the hot dog "My Way." But maybe if I got out of town....???

[BiscuitBoy]

"weird salad without a salad plate" :)

[onceadaylily]

When I first moved to Chicago, I felt the same way. My boyfriend took me to a restaurant and insisted that I had to have a Chicago hot dog. He ordered it at the counter for me, and brought it to the table. "Excuse me," I said (perhaps a bit too loudly, "but why is there a SALAD on my hot dog?" I proceeded to pick off all of the bits of vegetable. And then I demanded catsup. When I had trouble biting into the dog, I thought it was . . . stale.

The looks of horror and disdain from the surrounding tables was quite uniform. This was not the first time my south-of Detroit upbringing has made a spectacle of me in a restaurant (and it probably won't be the last), but, now, I love the Chicago dog. The pickle, tomato, mustard, and celery salt combination makes me very happy. I am thinking about expanding into giardinera.

But I still have a soft spot for the hotdog I grew up on. My father burned them perfectly, every time, and always steamed the buns (cheap, soft, white). And I know chili has been declared OT, but there have been many a late night when I think, if I were back home, I'd be at Lafayette Coney Island *right now*. See, I found the loophole, because chili and coney sauce are two very different things.

[Sharuf]

O-lily, maybe they stared at you in horror because you ordered catsup?

[RealMenJulienne]

I am nondenominational when it comes to hot dogs, since I can find something to enjoy about almost any style. But my favorites are:

Chicago char dog: natural casing grilled beef dog on a steamed sesame seed bun, with yellow mustard, relish, raw onion, sliced tomato, and celery salt. Pickle spear on the side. I think the traditionalists prefer steamed but I can't see how steamed meat is ever better than charred.

Midwest chili dog: a milder pork dog on a strong, high-gluten bun with a single stripe of mustard, shredded cheddar, then a finely ground chili sauce on top of the cheese. It has to be cleanly eatable with one hand! None of these knife-and-fork affairs. If a hot dog style is not portable, why it seems to me it's lost its raison d'etre

Minimalist dog: a King David natural casing beef dog, on a sesame seed bun with brown mustard and a little raw onion.

Cheap dog: just for childhood nostalgia's sake. Pinkish mixed meat boiled dog on a generic bun, plenty of ketchup, mustard, and BBQ sauce.

And finally, never ever EVER eat a hot dog in China! I've been tricked so many times...

[NellyNel]

Me too!
it depends on my mood, and what kind of dog it is..

I enjoy it plain, w/ mustard, with mustard and sauerkraut, with onions... etc...

but NEVER with ketchup

[mattstolz]

im def in the midwest dog category. lots of meaty chili and plenty of shredded cheese!! mmmm

[Sharuf]

If anybody says "ketchup", I'd be ready to start a flame war!

[Shann]

Why? What does it matter to you what someone else eat?

[viperlush]

Yeah, I have never understood the anti catsup attitude. So what? Plenty of people think that the mere idea of eating a hot dog is disgusting. Why try to cause division within the pro hot dog camp over something as simple as a condiment?

My favorite dog? Hot Dog Johnnys. One w/mustard and pickle. One with catsup, mustard, and relish.

[Passadumkeg]

HD Johnny's, what a memory of my youth! Driving home from the Water Gap. Don't forget the root beer!

[viperlush]

Yes, the frosty mug of birch beer is a a must.

[Passadumkeg]

Duh, yes, birch beer! Ever hit Yacco's in Allentown, Pa.?

[viperlush]

No. Only driven through Allentown, have never stopped in it.

[NellyNel]

ketchup on a hot dog is just wrong - that's why

:)

just kiddin'.
Well not really I do wholeheartedly believe this...BUT
I couldnt care less if ou liked whipped cream on your dog...
and I'm sure Sharuf was just being cheeky...nothing to go silly about!

[Bada Bing]

Yeah, ketchup gets some people worked up. But here I'd suggest two possibilities: there are some people who think that ketchup in general is low-class and undiscriminating (not a likely sentiment in a hot-dog enthusiast thread), and there are others in the mustard camp (or Chicago style, which involves mustard and a further set of ingredients).

I speak as as someone who brought a few CH members to conniptions recently by asking who likes ketchup in their mac & cheese...

How do I like dogs? How NOT to like them? The only objectionable dog I've tried was some sort of low-fat, maybe non-meat concoction. But my favorite: gently grilled natural casing dogs, cooked just until they start to crack.

[Passadumkeg]

Tofu Pups need lots of ketchup and every other condiment!!!

[jhopp217]

HAHA! Agreed!

[BeaN]

If it's not in a natural casing nothing else matters.

[goodhealthgourmet]

OK, need to clear the cobwebs out of the memory cavity for this one because i haven't had a hot dog in over 20 years! i preferred my dog grilled until it started to crackle, hopefully with a little char on the outside...on a dry-toasted white bun, spread ketchup on one side, mustard on the other, lay the dog in there, and top with kraut. YUM.

[hotdoglover]

There are different styles of hot dogs and many ways to enjoy them. I have what I'm in the mood for. Sometimes a spicy kosher style all beef dog with paprika and garlic dominating. Other times it's a German style pork and beef frank with a subtler array of milder spices like mace and marjoram. Little or no garlic in this style. And by ways to enjoy them, I mean different methods of preparation. Grilling on a gas or charcoal grill. Griddled fried. Deep fried. Simmered in water.

But the most important thing is to use a quality natural casing frank. Preferably with minimal toppings. I use only mustard 90% of the time. Occasionally I'll have chili on half my dog. I like to taste a quality frank unencumbered with toppings that mask the flavor. A little mustard enhances the hot dog. Too much crap takes away from it. It seems that every review of a new, or even established hot dog stand mentions toppings, combinations, etc. Most important is the brand of dog, the type (all beef, beef/pork), whether it has a casing, and how it's prepared. Great dogs are made from quality cuts of beef and/or pork. If you don't start with a quality dog, it doesn't matter to me what you do to it. And it should be hot and prepared well. Either on a grill, griddle, deep fryer, or dirty water style. Roller grills are unacceptable and are for movie theatres, convenience stores and gas stations. Not reputable hot dog restaurants. And a hot dog should be made from meat. Not poultry. Not fish. Not soy.

I am against the current trend of fancy pants "haute dogs." When I see or hear this expression, the hair on my neck stands up. I'm buying a hot dog, not a casserole. No need to ruin a great hot dog with all kinds of fancy toppings that should never see the light of day. Trends come and go, but old school places like Nathan's, Papaya King, and Rutt's Hut will be around forever. A hot dog is meant to be a simple unpretentious food.

[Quine]

Now ya see, you went there. I said gloves off! hehehe.

No. It is gloves off, down and dirty, your last dog ever...how would ya have it?

If it was me, give me a Hayden's natural casing( before there was a difference) {This might be a local NJ brand and maybe long gone} deep fried, Grilled white bread bun, frieholfer's? The mustard, relish and sauerkraut stay the same. And yeah, that few minute wrap, in pastry paper of a "to-go" dog.

[hotdoglover]

Quine,

The brand you are referring to is Haydu's. Years ago they were made in Newark, N.J. and were a quality dog, especially the all beef version, which was served at the legendary Walt's 42nd Street Bar and Grill in Linden, N.J. The milder beef/pork version was served at most of the Stewart's Root Beer places and the Old Heidleburg in Keansburg. The plant in Newark closed and someone else began making Haydu franks. They aren't as good. Bland, in fact.

Each individual Stewart's Root Beer now serves what they want. I've seen Haydu, Nathan's, Thuman's, Sabrett, and Dietz and Watson at a Stewart's.

[Passadumkeg]

A good chilli dog w/ mustard and raw onions, like Geprge's Cony Island Dog in Worcester, Ma.
http://www.chow.com/photos/649336

[Quine]

Yes! Those look just about right!

[Passadumkeg]

Quine, we're both from South River and of a similar age. Can you remember "The Greeks" on Ferry St., in the 60's? It was were Jensen's Resto. was. Two Greek sisters began my love affair w/ the chili dog.
Man, is it hard to find a decent hot dog in New Mexico. It's just not part of the culture.

[Quine]

I would like to say, yes, but at that time, the early 60's my parents ran Stewarts' Root Beer on rt 18 in East Brunswick and the later part was the one we owned in Manahawkin, NJ. So, almost all the Dogs I ate, we made. But we cooked some mean chli dogs, Made our own chile sauce for them.
We had one regular customer who always wanted his Dog with just chopped raw onion. Always asked for LOTS. So once my Mom played a joke on him, she placed two Hot Dog ends in the roll, and filled the middle with heaps of chopped onion. I don't know who laughed more, he or my Mom. Good times, now that I forget the drudge hard work it was. :-).

[Passadumkeg]

I hit the Stewart's on the causeway, by the old bridge, in Sayreville. Mustard and kraut, all the way.

[mamachef]

ghg, you put ketchup on your dogs? Even back in the day? Of course, now that I am all growed up and a goormay what knows how to sawtay and everything, I know better. Mustard, or nekkid. (I am not as virtuous as that which is you.....I ate a dog as recently as last week, right off the Costco cart.) Shame on you.
Except......my Midwestern mom had this idea that mustard was "too strong" for young palates, so from the first 'dog I remember 'til I was maybe 10, they were presented to us....with ketchup. (Look, she also didn't "let" me have coffee 'til I was 21 and long gone from under her roof...mom had some odd ideas.) So that is my first memory of them, and my imprint. With ketchup. And every now and then, like once every 8 years, I need a fried hot dog dipped in ketchup.

These days, if I'm doing them at home, and it's a rare thing, I go out of my way to source hormone-and-nitrate free dogs made by dwarves under the waning light of a gibbous moon, and to get the absolute best-quality condiments I can source for a classic Chicago-style dog, and in fact did that for a "Chicago" release party that came off well. (Mustard, kraut, kosher pickle spears, neon relish, celery salt, optional tomato slices that must be cut in half - I'm sure you all know the drill.) But if I'm out and about and I see a cart? Just ballpark mustard and 'kraut, thanks. A lot of kraut.