according to the National Sausage and Hot Dog Council Americans are expected to eat 150 million hot dogs over the 4th of July holiday alone....just part of the 7 billion hot dogs eaten over the summer season starting Memorial Day and ending Labor Day....
To help out in the effort to reach 150 Million hot dogs eaten this holiday I put away 4 chili cheese dogs, all beef dog with lots of chili sauce, cheese, mustard, onion and katsup...opened a package of dogs, there are most always 8 to a pack, at 4...put the other 4 in the fridge for later...gonna make some Chicago's out of them
fridge for later...gonna make some Chicago's out of them
Lots of places have their own take on the hot dog, I like Chicago style
A Vienna Beef hot dog, nestle it in a steamed poppyseed bun, and cover it with a wonderful combination of toppings: yellow mustard, bright green relish, fresh chopped onions, juicy red tomato wedges, a kosher-style pickle spear, a couple of spicy sport peppers and finally, a dash of celery salt.
I also like west coast style hot dogs, like the Seattle
the Seattle Style hot dog is a wiener or Polish sausage grilled and often split (to hold more toppings?) then jammed into a cream cheese slathered toasted bun.
Standard garnishes include grilled onions, jalapenos, and either kraut or grilled cabbage. Condiments range anywhere from mustard to barbecue sauce or Sriracha. A few carts are even edging towards Tijuana Style with pico de gallo or bacon.
Hot dogs have come a long way from what they were when I was younger...back then you got a wienie on a bun, mustard and katsup, all for 10 cents..while a hamburger was 15 cents.
Several years ago a man in our town opened a hot dog house, just dogs of all kinds...30 different styles based on their city of origin so you could have a different dog each day of the month, he did a really good business, so much so that one of the local bbq shacks that was equally good in their own right bought him out and moved their shack over to his dog house, serving both dogs and bbq...after a few weeks they cut back the number of hot dog styles to just the basic 5 or 6, as a result both the hot dogs and bbq suffered...business fell off...they are only open just for lunch 4 days a week now...should have left the dogs alone
A Home-Made Weiner reminiscent of Keilbasa deep-fried until the casing 'rips' opened creating a juicy weiner, edged with a fringe of crunchie goodness, liberally doused w/helpings of a unique mustard/relish concoction so good you can eat it by the tablespoonful.
S'truth... there was so many requests, that they started selling the relish by the quart.
Edited by Celandine (07/07/1309:33 AM) Edit Reason: added linky
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