Hot Dogs? What's your fave prep?

Big article on hot dogs in today's Sunday supplement (although oddly enough, I don't think of Memorial day as the hot dog day; for me it's July 4th, but then any day is a good hot dog day in my book), championing different city or regional specialties...some of which I knew, some of which I didn't, but each of which I was perfectly willing to give a try. From the Sonoran style around Tucson (mentioned) to the Hawaiian style (not mentioned) to the "New York System" and the venerable (and much copied) so-called "Coney Island"; from the Hot Links to the Half Smoke; from the Varsity Chili Dogs to the "dragged through the garden" feast, there's a big world of hot dogs out there.

What's your favorite style, and where do you go to get your hot dog fix?

Dammit, Hoke....

Even going along with Gael Greene's dictum to the effect that "in the heart of every gourmet lies the soul of a fast-food junkie", your question is too-too difficult for a cyber-oriented response.

Okay...even if I stay within the hot-dog in a bun category and avoid knockwurst, bratwurst and other such goodies, so much depends on where I find myself. At the hot-dog carts in New York, my choice is for deli-style mustard, hot and spicy onions, mustard and on that sauerkraut. At the Jewish delis of the East Coast, nothing but mustard and sauerkraut; at delis, Jewish or other, in most other parts of the USA, with generous sprinklings of mustard and mayonnaise (the mayo under the frank, the mustard over); at Nathan's Original nothing but deli mustard mustard; in Israel as is the wont of many with mustard, mayonnaise and ketchup that topped with either sauerkraut or a pickle relish; in Germany with nothing but sharp brown mustard; in France with chunky chili sauce and in Katmandu (yes, they sell hot dogs in Katmandu and would you believe kosher hot dogs imported from the USA) with a green sauce so hot you truly understand that there are fire-breathing dragons in the HImalayas.

And sometimes when I am in various of the American states, with whatever version of chili con carne is being offered. And, when in a truly perverse mood, I might even let someone top my hot dog with cheese and finish it under the grill.

Best
Rogov

[Robin Garr]

I like a Chicago dawg myself ... brown mustard, onions, tomatoes, "sport" peppers and that wacky fluorescent green relish. But then, a Cincinnati coney, topped with Cincy chili and cheese, can be mighty tempting on any given day.

Here's our neighborhood hot dog stand (actually a storefront).
http://www.conezandconeyz.com/
Fun place, with a serious variety of quality dogs and toppings.
http://www.conezandconeyz.com/coneyz.html

We use natural color (not red) New England beef franks in natural casing. Indoors we saute in a little olive oil, outdoor like tomorrow we just throw them on the grill. I like mine with just Dijon mustard, and she puts mustard and krout on hers. If we have any on hand we also do chile dogs, but only with our own chile.

In Redding, there is a free standing kiosk named Fast Weenies, that sits next to a car lube place and across from our biggest and best health food store. It has been there for as long and I can remember, owned by the same people and hire college students who are lower income. Service is great, and the little kiosk is clean. Once a month, in between errands, I indulge in the spicy Casper Brand Kosher roasted wiener, loaded with sauerkraut, and spicy brown mustard, with sun tea and fresh lemon. I go down to the Sacramento River, 1/2 block away to eat in peace and watch the myriad of water fowl. That dog is the best, and the buns they serve it on are always very fresh, soft and delicious.

[Jenise]

At home: kosher dogs wrapped in hot corn tortillas spread with a bit of Dijon.

Out: once in every 30 or so trips to Costco I'll get a Polish which I eat dry because I can't bear to touch the publicly offered condiment servers. At Dodger Stadium, a Dodger Dog is a must even though they're not as good now as they were when I was a kid. At no other time do I eat hot dogs, although if offered a grilled bratwurst in a tiny crusty roll from a street vendor in front of the cathedral at Cologne, for instance, I've been known to happily indulge. However a recent exception was the incredible lamb-based hot dog of Reykjavik, where a little tiny stand in the back of a building in Old Town is the country's most popular restaurant, if you can call a 6 x 6 tin hut that.

At home: kosher dogs wrapped in hot corn tortillas spread with a bit of Dijon.

Out: once in every 30 or so trips to Costco I'll get a Polish which I eat dry because I can't bear to touch the publicly offered condiment servers. At Dodger Stadium, a Dodger Dog is a must even though they're not as good now as they were when I was a kid. At no other time do I eat hot dogs, although if offered a grilled bratwurst in a tiny crusty roll from a street vendor in front of the cathedral at Cologne, for instance, I've been known to happily indulge. However a recent exception was the incredible lamb-based hot dog of Reykjavik, where a little tiny stand in the back of a building in Old Town is the country's most popular restaurant, if you can call a 6 x 6 tin hut that.

Jenise, how do you heat your dogs at home?

[Jenise]

Jenise, how do you heat your dogs at home?

Usually grilled, but surprisingly I enjoy boiled or steamed just as much. My favorite thing is when the skin goes SNAP when you bite into it--whatever it takes to have or preserve that, that's what I want.

[Robin Garr]

Usually grilled, but surprisingly I enjoy boiled or steamed just as much. My favorite thing is when the skin goes SNAP when you bite into it--whatever it takes to have or preserve that, that's what I want.

It's the skin - natural casing, I believe. New York City hot dog stands have it, and that Conez & Coneyz in my neighborhood that I mentioned above offers "snap dogs" as an option.

Hebrew National all-beef (grilled), home made chili, chopped onions, French's yellow mustard.

We use natural color (not red) New England beef franks in natural casing. Indoors we saute in a little olive oil, outdoor like tomorrow we just throw them on the grill. I like mine with just Dijon mustard, and she puts mustard and krout on hers. If we have any on hand we also do chile dogs, but only with our own chile.

Hey Carl,

Do you happen to remember the "New Hampshire Provisions" from back in the 60s and 70s? Those were some mighty fine hot dogs.

Kosher, grilled, on a doughy bun, with Dijon and Kim-Chee.

I hate those cottony buns that collapse with contact to moisture. I want a tasty, chewy foil to the spicy combo above.

[Jenise]

Kosher, grilled, on a doughy bun, with Dijon and Kim-Chee.

I hate those cottony buns that collapse with contact to moisture. I want a tasty, chewy foil to the spicy combo above.

Kimchee! Now that's different. Must try that sometime!

Usually grilled, but surprisingly I enjoy boiled or steamed just as much. My favorite thing is when the skin goes SNAP when you bite into it--whatever it takes to have or preserve that, that's what I want.

It's the skin - natural casing, I believe. New York City hot dog stands have it, and that Conez & Coneyz in my neighborhood that I mentioned above offers "snap dogs" as an option.

I've lived in both New York and Chicago. Yes, they indubitably have the best hot dogs - with a natural casing (the "pop")and a little flavor. Nothing like what is offered in the typical supermarket. Except, I've found a hot dog made by our local (and closest to me) upscale supermarket (grass fed beef,free range chickens, organic milk etc.) that has a natural casing and a very nice pop. And they call them "franks".

[James Roscoe]

Chef, you have never been to Philly! Best dawgs, best steaks best sandwiches in the entire world!

Chef, you have never been to Philly! Best dawgs, best steaks best sandwiches in the entire world!

Been to Philly, but didn't get a dog while I was there - unless you count that one woman. Did get a steak sandwich and enjoyed it. (Totally different animal from the NY steak sandwich on sourdough French bread I make in restaurants).

Chef, you have never been to Philly! Best dawgs, best steaks best sandwiches in the entire world!

Sorry James, but you're wrong:
Viols Subs;
Ted's Hot Dogs.

[James Roscoe]

Chef, you have never been to Philly! Best dawgs, best steaks best sandwiches in the entire world!

Sorry James, but you're wrong:
Viols Subs;
Ted's Hot Dogs.

Howie, I might give on the hot dogs, but a the hoagie and the Philly cheese steak are epicurean delights of Olympian proportions. No other city in the world boasts such fare. Not even Paris! the only problem with it is you have to go to Philly to get it.

Any of the specials at Hot Doug's.

I was recently traveling and was in St. Louis. I stayed an extra day so I could go to a Cardinals-Braves baseball game. The main course for me was two hot dogs, with mustard and relish. Dessert was peanuts in the shell. Perfection!

Hey Carl,

Do you happen to remember the "New Hampshire Provisions" from back in the 60s and 70s? Those were some mighty fine hot dogs.

Yes we do Linda. When we lived in Portsmouth in the '77-'82 timeframe, we lived right around the corner from them. Sorry they are gone now as are others we liked. There always seems to be someone that comes along with the basic idea and even recipe to carry on the tradition.

Chao, Carl

I only like grilled hot dogs.
I first toast the buns on the grill.
Then I place the dogs over indirect heat for several munites until hot all the way through.
Then, for the last minute ot two, I put the gdogs over the coals to give them those burned grill marks.
Using tongs, I place them in the buns and add a line of Dijon and nothing else.

This late afternoon found me at one of the wine bars qua restaurants that I most enjoy in Israel. The owner was sitting at the bar sipping a fine Burgundy red and munching on fresh bread, butter and cheese. On seeing me enter he came out with a broad grin and instructed me in no uncertain terms to take a seat because he was going to have the chef prepare "something special" for me".

Well, when the chef at one of my favorite haunts is going to prepare something special, who am I to refuse, so take a place I did. After a few whispered words between the owner and the restaurant's long time senior waitress, I was presented not with a glass of that fine Burgundy but with a bottle of beer, that literally plopped on the bar with no glass. Fair enough, for like Homer Simpson, I too am willing and capable of drinking beer straight from the bottle and I did indeed start to drink.

A few minutes passed and with great fanfare appeared a two hot dogs - those not in buns but set alongside fresh Greek country-style bread and spooned over the dogs, a more than generous amount of chili corne that sitting under a thick slice of well-aged Cheshire cheese that had been finished under a hot grill.

The chili was magnificent - as spicy as I could want without being so hot that it seared the palate, with beans that had been cooked until they were perfectly soft yet crisp enough to make a popping sound as they encountered my teeth and with a mixture of coarsely choppped beef, and seasoned to absolut eperfection. Despite not being a kosher restaurant (pas de tout) the hot dogs were kosher and imported from New York. A bit more plump than most hot dogs these were absolutely packed with flavor. And the cheese....lord, lord, not quite melted but hot, soft and creamy.

How can I say it - the hot dogs, the chili, the cheese, the beer were orgasmic! Well, as close to orgasmic as food can come without actually encountering orgasm. Life, by god, has its fabulous moments. After paying my bill and leaving a tip (restaurant critics always pay and tip regardless of the circumstances), I kissed the chef, the waitress and the owner.

Best
Rogov

I'm beginning to feel guilty because no matter how much you dress up a pig it's still just a pig. Same with a dog. IMHO
Now if you want to talk about hamburgers they are a totally different "animal".