Restaurant of the Day

I am fortunate enough to live equidistant from Gus' and Hot Dog Charlies...been to HDC and wasn't thrilled...and haven't been to Gus' yet....but there is always always...ALWAYS a line in front. My husband liked their dogs...my problem is that I grew up on Sabrett's and Hebrew National...where the dog was so flavorful, that not much is really needed to dress it up (I don't even like to put sauerkraut on it as it makes the bun soggy). The hot dogs up here made at the Troy Pork Store, Hembold's and Bilinski's seem to be much milder, and thus a perfect vehicle for all sorts of toppings including meat sauce. I will try Gus' and will report back my findings...that is...if the line ever subsides!!!

quote:

Originally posted by LindaW

my problem is that I grew up on Sabrett's and Hebrew National...where the dog was so flavorful, that not much is really needed to dress it up (I don't even like to put sauerkraut on it as it makes the bun soggy). The hot dogs up here made at the Troy Pork Store, Hembold's and Bilinski's seem to be much milder,

Linda,

At one point in my life, I worked for a large CPA firm & was assigned to do an audit of a meat packing firm in NY. Got to talking to some of the production guys about hot dogs. They mentioned that for each of their dogs, they had two spice blends they could add; regular or the NYC. The latter had more of everything, especially garlic. They said it was a common industry practice. Having grown up in the NYC area, I, like you, was used to the NYC blend. I'm still not crazy about the Chicago dog concept, but if you've go a bland, boiled dog it needs something to perk it up.

quote:

Originally posted by cavandre

quote:

Originally posted by LindaW

my problem is that I grew up on Sabrett's and Hebrew National...where the dog was so flavorful, that not much is really needed to dress it up (I don't even like to put sauerkraut on it as it makes the bun soggy). The hot dogs up here made at the Troy Pork Store, Hembold's and Bilinski's seem to be much milder,

Linda,

At one point in my life & worked for a large CPA firm & was assigned to do an audit of a large meat packing firm in NY. Got to talking to some of the production guys about hot dogs. They mentioned that for each of their dogs, they had two spice blends they could add; regular or the NYC. The latter had more of everything, especially garlic. They said it was a common industry practice. Having grown up in the NYC area, I, like you, was used to the NYC blend. I'm still not crazy about the Chicago dog concept, but if you've go a bland, boiled dog it needs something to perk it up.

I agree with both of you. The hot dog itself needs to be flavorful, not merely a vehicle for the other stuff. It does seem like a lot of folks prefer the bland ones.

I 100% agree...a great dog doesn't need too much in the condiment department...if the hot dog is quality with great flavor..let it shine through...the condiments should enhance and direct those taste buds to the taste of the dog!!!! A well spiced New York style dog is as good as it comes!!!

Thank you all for validating my beliefs...if I wanted to eat bologna, I'd eat that...a good hot dog (and yes it should be in natural casing) has a snap to it...and enough flavor..that just a smear of spicy brown mustard (there is no purpose in life in my estimation for yellow mustard).

Agreed...natural casing...anything else is, well, just not natural!!!(of course,that's just my opinion!)

Only $.60 for a hot dog at Gus's?

Does anyone know what brand they are, the composition (pork, beef, combo?), the brand, what size, and whether n.c. or not?

I'm kind of the same way with cars. Need to know the manufacturer (i.e.--BMW, Ferrari, Chevrolet), the size engine, how many doors, approximate MPG, etc. I'm just funny that way.


The Bear

<<Only $.60 for a hot dog at Gus's?>>

Bear: The reason they are only 60 cents is that they are thin and only about 4 inches long. It is a style of hot dog that is popular in the Albany/Troy area and maybe as far to the east as Pittsfield Mass. I was up in the Albany area last fall and went to a few of the places. I agree the dogs are bland, they all seem to compete on the sauce rather than the flavor of the dogs, all of which come from one or two prodcers both which make similar dogs.

Thanks, Ken.

The Bear

Who applied the mustard to those hotdogs in the picture?

quote:

Originally posted by juleebella

Who applied the mustard to those hotdogs in the picture?

Someone who doesn't like the taste of hotdogs.

quote:

Originally posted by ScreenBear

Only $.60 for a hot dog at Gus's?

Does anyone know what brand they are, the composition (pork, beef, combo?), the brand, what size, and whether n.c. or not?

I'm kind of the same way with cars. Need to know the manufacturer (i.e.--BMW, Ferrari, Chevrolet), the size engine, how many doors, approximate MPG, etc. I'm just funny that way.


The Bear

According to this thread: http://www.roadfood.com/Forums/topic.asp?TOPIC_ID=4040
they are from The Troy Pork Store.

According to The Troy Pork Store's website: http://www.troyporkstore.com/index_files/Page748.htm

they are pork and beef, 24/lb.

Thanks Don. I'll start off with six, all the way, and a Diet Coke.

The Bear

quote:

Originally posted by LindaW

I am fortunate enough to live equidistant from Gus' and Hot Dog Charlies...been to HDC and wasn't thrilled...and haven't been to Gus' yet....but there is always always...ALWAYS a line in front. My husband liked their dogs...my problem is that I grew up on Sabrett's and Hebrew National...where the dog was so flavorful, that not much is really needed to dress it up (I don't even like to put sauerkraut on it as it makes the bun soggy). The hot dogs up here made at the Troy Pork Store, Hembold's and Bilinski's seem to be much milder, and thus a perfect vehicle for all sorts of toppings including meat sauce. I will try Gus' and will report back my findings...that is...if the line ever subsides!!!

I am simply impressed that someone used the word "equidistant" in a Roadfood posting :)

quote:

Originally posted by ScreenBear

Thanks Don. I'll start off with six, all the way, and a Diet Coke.

The Bear

Well, my shipment from the Troy Pork Store arrived safely, i.e. the box still had ice in it. Mini-dog service is at 3:00 PM on Saturday, out back by the pool.

Don,

How did the "service" go?