I wrap my hot dog buns in foil and warm in the oven for about 10 minutes on a low temperature. I like to broil my weiners. On my bun, in this order only: Mustard, weiner, turn over so mustard is on both sides, raw onion and coleslaw or sometimes chili
Originally posted by WildWalker
<blockquote id="quote"><font size="1" face="Verdana, Arial, Helvetica" id="quote">quote:<div style="border: 1px #999999 solid; background-color: #DCDCDC; padding: 4px;">Originally posted by John Fox
You would be hard pressed to identify a bolder tasting dog under all that stuff, much less a blander Vienna. I think the focus should be on the dog rather than all the condiments. Give me a grilled Nathan's/Sabrett's/Best with just some deli mustard!
I suppose that if I lived in Chicago, I would go to one of the stands that offers a grilled rather than boiled dog, and one that throws on less extras such as Gene and Judes rather than Byron's.
I find that when I slow simmer Hebrew National's Beef Polish Sausage,
Eating it naked is very good. Next, a minimal bun is great, the taste is strong enough to come through. But start adding a big roll, or strongly flavored "salad", and the distinctiveness of the dog fades very rapidly. It would seem many "dressings" are designed to hide their occupant. This must reach it's zenith with the addition of Sport or sarrano peppers to the salad. How can anyone taste much of anything in the presence of all that fire.
I greatly appreciate your most informative posts.
Wild being a contraction of Wilderness and Wilding, picking edable foods along the way.