hot dog buns

what type of buns do you like/suggest?

dj?
do you have any opinions of your own? have you done your own research at all?

not going to be very successful if you can't try things and make up your own mind. because, believe me, everyone, and i mean EVERYONE, is going to tell you what you're doing wrong. you know what they say about opinions: they're like --------, everyone has one.

Living where I do I am limited in the hotdog buns I can find. Of those available, I consider the split-top, New England style buns from Nickles Bakery in Ohio to be the best.

DJ, why not take a road trip to Seattle and visit one of Matt's Famous Chili Dogs stands? Matt owns and operates a highly successful hot dog business with seven locations. www.mattsfamouschilidogs.com

CSD
Born in Chicago
Raised in Chicago
Moved to Wisconsin
Selling Vienna Beef hot dogs & Polish

The new england buns are a travesty. I like potato rolls.

quote:

Originally posted by hjbyun

The new england buns are a travesty. I like potato rolls.

When you say that New England-style hotdog buns are a travesty, do you mean they are frivolous, a comedy of sorts, a farce, a parody? Please be specific.I've never before had a hotdog bun that was a travesty. At least, I did not know I was eating a travesty. Help me out here, won't you?

quote:

Originally posted by Michael Hoffman

quote:

Originally posted by hjbyun

The new england buns are a travesty. I like potato rolls.

When you say that New England-style hotdog buns are a travesty, do you mean they are frivolous, a comedy of sorts, a farce, a parody? Please be specific.I've never before had a hotdog bun that was a travesty. At least, I did not know I was eating a travesty. Help me out here, won't you?

HA HA....
As long as it fits in the bun, its all basically the same --split top, split side...Wrap it in a slice of white bread in a pinch!-- who cares as long as the dog is a winner....I like split sides myself, even living in Maine, split tops seem to have more bread....rather use them for lobster rolls

quote:

Originally posted by roossy90

HA HA....
As long as it fits in the bun, its all basically the same --split top, split side...Wrap it in a slice of white bread in a pinch!-- who cares as long as the dog is a winner....I like split sides myself, even living in Maine, split tops seem to have more bread....rather use them for lobster rolls

I'd rather use them for lobster rolls, too, but here I have to buy lobsters to make them. Still, growing up in Connecticut, I developed my preference for top-split buns for hotdogs, too. Oh, and I do not eat those lobster salad things they call lobster rolls outside of Connecticut.

DJ.. You ask many a question.. Not a problem to say the least, but lets hear of some of your battle stories! I can picture you trying to start a business... Just come out and say it! Instead of getting the whole world to reply, specify your location and get some more local input there....

Around here in West Michigan, it's nothing fancy, just a typical hot dog bun.. The fresher the better! Luckily we have a decent local bakery (Bun Basket) and commercial bakery (Oven Fresh (where my grandma retired from), though I think Kelloggs now owns it)... Buddy sitting here having a coctail with me looking over my shoulder also suggested Arnies Bakery here in town..

Only thing is, if your doing the Split Bun style, make sure you're able to grill the sides... Seems very important from all the reading I've done... Like I said in your latest cart info post, do the research thru the Roadfood Search function...

************BUN FULLY INTENDED************

On the business of hot dog buns, it depends if I'm having the frankfurter in question out or around the manse. On the road, I'm actually more interested in seeing how each individual purveyor has solved the eternal hot dog quandary: What to put it on?

Sizes and textures vary. In the Mid-Atlantic region, New England style rolls are virtually non-existent. Though, it would be a bold stroke if someone here did serve a wiener on one, preferably buttered and toasted.

Nope, aside from the occasional place that dares vary from the norm, like the Galloping Hill Inn (Union, NJ), which serves their heralded pork/beef offering on football-shaped buns, around these parts the buns rarely dare compete with what are generally acknowledged as some of the best hot dogs in the Whole Wide World.

And that just may be the problem. Like the child of the famous artist, daunted by his immediate ancestor's creative prowess, perhaps the buns feel that to compete with the internationally renowned franks would be an exercise in futility.

And so, out and about, in this neck of the woods we have wonderful tube steak, but alas, buns that at best know their place...important indeed, but supporting players all the same.

Now at home, it is a different story altogether. That I can recall, I've never ever bought a package of hot dog buns. They've always seemed such a mass of superfluous calories. Would you eat cotton candy if it had virtually no taste? Edison sought the right filament for his light bulb. I remain vigilant in my quest for the perfect hot dog cradle. Call it a work in progress...and a rather arduous one at that.

But then again, while forever experimenting, I've never satisfactorily found their proper replacement. I admit it. And there’s the rub.

Occasionally, while trying out something new, I've uttered "Eureka.” However, aside from scaring the burghers in the little village below, it has generally proved a false eureka. For I inevitably acknowledge that I really hadn't solved the quandary at all...only complicated it with another in the endless audition of hot dog bun substitutes.

Yet, like Greenstreet at the end of "The Maltese Falcon," when he finds out it's not the falcon after all, after a brief bit of sniffling I'm off again to Istanbul, figuratively speaking, still in search of that elusive accompaniment.

It's a lonely pursuit, but someone has to do it. Not so that they put up a statue of me someday on the lawn of Johnson & Wales or at the New York Culinary Institute (though, that would be nice), but for the satisfaction of a mission accomplished. Knowing that now there'll be a better life for all those poor little kids who heretofore had to eat nondescript doughy nothings around their hot dogs prior to my discovery would be reward enough.

And so, in bazaars and markets throughout the world, I'm always in search.

‘That there...isn’t that an English Muffin? Might that work if it were shaped like a hot dog bun? It has crannies, and nooks, too. Would they aid and abet, or detract?’ So on and so it goes.

In the meantime, at home between journeys, this endless trial and error allows the gardens to languish and prompts the horses to neigh for attention. But save for the random sourdough baguette, which works in a love-the-one-your-with sort of way, I generally eat my dogs sans roll. Not giving in to the quotidian bun, I opt instead for plate, knife, fork, mustard and a healthy side dish of beans. To do otherwise would be to admit defeat.

Mind you, they can't stand up to the dogs. But they make no pretense. They are what they are. Arrange them right and at least they amount to a hill of beans. You can respect them for that. And unlike the hot dog bun, aren't merely living on their laurels.

A fresh, soft, steamed bun covered with poppy seeds that is no larger than the dog.

I love split top buns (new england style).

I get Wegman's New England style rolls.

Pepperidge Farms makes them too, but for nearly twice as much as Wegman's. However, when I lived in North Carolina, this was the only way to get the split top.

I agree with Roossy, a bun is a bun is a bun, a means of holding the dog and condiments with out messing up your hands. All the talk about type of dog and bun etc to serve from a cart...... When I stop for a dog its for a quick nosh not a gourmet experience! Although some are admittedly better than others Ive never crossed paths with a hotdog so foul a slathering of mustard onions and relish couldn't help its final journey over my acknowledged uncaring palate..

Chicago,
Do some places put lettuce on the dog? How about cucumber? Thanks

There are two places, that I'm aware of, that use lettuce and/or cucumber on hot dogs in Chicago. Lettuce and cucumber are not condiments used on a Chicago style hot dog.

Just saw a picture of a hot dog at Byron's. There is lettuce and cucumber slices on it, as well as the other toppings.

To Eagle Eye John, you are correct! That was one of the two, actually three hot dog stands in Chicago that served lettuce on dogs. The other two were Tasty Pup in Niles(no longer in business)and Tast-E Hast-E on Harlem Avenue in Chicago. Both joints dressed their dogs with crisp and generous fresh toppings: lettuce, green pepper, cucumber, and tomato. The veggies were so abundant, I could never eat a dog without first disassembling it. My mouth just couldn't open that wide. They also served a foot long Polish piled high with everything. I'm uncertain if Tast-e Hast-e is still around.

CSD

quote:

Originally posted by Scallion1

dj?
do you have any opinions of your own? have you done your own research at all?

not going to be very successful if you can't try things and make up your own mind. because, believe me, everyone, and i mean EVERYONE, is going to tell you what you're doing wrong. you know what they say about opinions: they're like --------, everyone has one.

yes i have my own opinion....potatoe bun, but remember....it is going to be the customer that is buying the dog.

quote:

Originally posted by UncleVic

DJ.. You ask many a question.. Not a problem to say the least, but lets hear of some of your battle stories! I can picture you trying to start a business... Just come out and say it! Instead of getting the whole world to reply, specify your location and get some more local input there....

Around here in West Michigan, it's nothing fancy, just a typical hot dog bun.. The fresher the better! Luckily we have a decent local bakery (Bun Basket) and commercial bakery (Oven Fresh (where my grandma retired from), though I think Kelloggs now owns it)... Buddy sitting here having a coctail with me looking over my shoulder also suggested Arnies Bakery here in town..

Only thing is, if your doing the Split Bun style, make sure you're able to grill the sides... Seems very important from all the reading I've done... Like I said in your latest cart info post, do the research thru the Roadfood Search function...

well as i have yet to start my business,,,, not too many "battle" stories...but here is some stuff
i am a 56yr old retired exec. chef in portland oregon. been in the food business for 25 yrs.
i don't want to work for anyone and i enjoy the freedom of my own business.

i like people and i like dogs...yummm!
i will be buying a new cart, and when up and running plan to work most of the year,,,5 days..6hrs a day...i will have a pop up canopy to cover me, the cart and customer[10x10 so as to have room for customers to sit.

my menue will be basic at the beginning

local 'zenners' all beef dog,n/c {5/1's 6 in. in lenght}....bun[duh,,,not yet sure what type], also a mild spicy italian sausage and maybe a polish{don't know about that one yet. kraut. chili[no beans], cheese, 2 mustards, ketchup[for the kids only!] onions, relish, chips drinks. some other psooibilities........pickles spear, pepperoncini.

basic price point....$2.25 [which would include dog, , onion, relish, mustard/ketchup]

it will be important to have a "catch",,,something to set me apart from other dog sellers[maybe a 'free' bag of chips[.5oz size]


so that is my story[battle or otherwise.]

being that i want to do the best jop for my customers, i am here to get info/input about what is going on out there in the hot dog world, and i am finding that is is a much BIGGER world than i thought,,, and there are soooo many different ideas about what a good dog is.

us folks on the west coast do dogs a bit different than the east coast, and here in portland,,,,,well there is a lot of room for growth.
btw,,,,my business will be named "LUCY DOGS" "a darn good dog"!
named after my lab dog.... my logo will be my dog laying in a bun with a big smile

quote:

Originally posted by ScreenBear

************BUN FULLY INTENDED************

On the business of hot dog buns, it depends if I'm having the frankfurter in question out or around the manse. On the road, I'm actually more interested in seeing how each individual purveyor has solved the eternal hot dog quandary: What to put it on?

Sizes and textures vary. In the Mid-Atlantic region, New England style rolls are virtually non-existent. Though, it would be a bold stroke if someone here did serve a wiener on one, preferably buttered and toasted.

Nope, aside from the occasional place that dares vary from the norm, like the Galloping Hill Inn (Union, NJ), which serves their heralded pork/beef offering on football-shaped buns, around these parts the buns rarely dare compete with what are generally acknowledged as some of the best hot dogs in the Whole Wide World.

And that just may be the problem. Like the child of the famous artist, daunted by his immediate ancestor's creative prowess, perhaps the buns feel that to compete with the internationally renowned franks would be an exercise in futility.

And so, out and about, in this neck of the woods we have wonderful tube steak, but alas, buns that at best know their place...important indeed, but supporting players all the same.

Now at home, it is a different story altogether. That I can recall, I've never ever bought a package of hot dog buns. They've always seemed such a mass of superfluous calories. Would you eat cotton candy if it had virtually no taste? Edison sought the right filament for his light bulb. I remain vigilant in my quest for the perfect hot dog cradle. Call it a work in progress...and a rather arduous one at that.

But then again, while forever experimenting, I've never satisfactorily found their proper replacement. I admit it. And there’s the rub.

Occasionally, while trying out something new, I've uttered "Eureka.” However, aside from scaring the burghers in the little village below, it has generally proved a false eureka. For I inevitably acknowledge that I really hadn't solved the quandary at all...only complicated it with another in the endless audition of hot dog bun substitutes.

Yet, like Greenstreet at the end of "The Maltese Falcon," when he finds out it's not the falcon after all, after a brief bit of sniffling I'm off again to Istanbul, figuratively speaking, still in search of that elusive accompaniment.

It's a lonely pursuit, but someone has to do it. Not so that they put up a statue of me someday on the lawn of Johnson & Wales or at the New York Culinary Institute (though, that would be nice), but for the satisfaction of a mission accomplished. Knowing that now there'll be a better life for all those poor little kids who heretofore had to eat nondescript doughy nothings around their hot dogs prior to my discovery would be reward enough.

And so, in bazaars and markets throughout the world, I'm always in search.

‘That there...isn’t that an English Muffin? Might that work if it were shaped like a hot dog bun? It has crannies, and nooks, too. Would they aid and abet, or detract?’ So on and so it goes.

In the meantime, at home between journeys, this endless trial and error allows the gardens to languish and prompts the horses to neigh for attention. But save for the random sourdough baguette, which works in a love-the-one-your-with sort of way, I generally eat my dogs sans roll. Not giving in to the quotidian bun, I opt instead for plate, knife, fork, mustard and a healthy side dish of beans. To do otherwise would be to admit defeat.

Mind you, they can't stand up to the dogs. But they make no pretense. They are what they are. Arrange them right and at least they amount to a hill of beans. You can respect them for that. And unlike the hot dog bun, aren't merely living on their laurels.

screenbare....EXCELLENT RESPONSE,,,,and dare i say....to the point,
very entertaining...thanks!

quote:

Originally posted by dreamzpainter

I agree with Roossy, a bun is a bun is a bun, a means of holding the dog and condiments with out messing up your hands. All the talk about type of dog and bun etc to serve from a cart...... When I stop for a dog its for a quick nosh not a gourmet experience! Although some are admittedly better than others Ive never crossed paths with a hotdog so foul a slathering of mustard onions and relish couldn't help its final journey over my acknowledged uncaring palate..

always remember....quality doesnt have to take longer and "GOURNET" is in the eye of the beholder.
as long as it is good, fast and of quality....well your customer will notice that subtle difference and be back for another one,,,and hopefully tell a friend.

********************************THE FOOD WARS****************************

DJ,
Thanks for the compliment.

Now, about hot dog tastes. The quick answer is, who knows?

There are some places that have acquired reputations over the years, like Hot Dog Johnny's, Buttzville, NJ, that really don't put out a great hot dog. But they have that cachet.

The last time I was there, people were waiting on line, and this young Gen X couple from out of state was so enthralled that they were there that they could hardly control their excitement. They bought a shirt, a hat, a this, a that. And probably a couple of dogs, too. The dogs are just OK. But gosh, you're at the legendary hot dog Johnny's.

However, Hot Dog Johnny's wasn't always famous, I speculate. I think they've been around since the 1940s. So, it took a lifetime or two to acquire that kind of mystique.

Probably one of the very best hot dog deals in these parts is at COSTCO. It's a 1/4 lb. Hebrew National, free rein at the fixins' bar, and a large refillable soda for less than $2 last time I was there.

Yet, there isn't much history there. No great story about some fearless Aunt who carried the first hot dogs across enemy lines to feed the Resistance, and then later settled in Hoboken after the War, where FDR himself would come with his dog Fala to have a few with mustard and sauerkraut..

I know, personality helps. I'm at the point now where if the people aren't very, very nice to me, I'm not coming back. Aside from life preservers and emergency surgery, there is no purveyor of goods and services who could win my patronage without seeming, at least, like they really appreciate my business. Of course there's sometimes a fine line between being treated nicely and being patronized.

Personal space is important, too. And sometimes it's not fair of the customer. But that's show biz. Here's what I mean. I go to a sub shop run by a very astute entrepreneur. The place is immaculate. The food is fresh, and the service is good. Sometimes I feel like talking, and sometimes I don't. He's learned to judge my mood. And if he minds, he doesn't seem to show it.

I guess this is why I've always been very wary of going into the food business, despite coming from a family and extended family that has been involved in all aspects of the food business, from manufacturing, to catering, to being known for making the best knish in Philly. Really!

The public is fickle, the customer is always right and the work, she ain't easy. But then, you overhear two customers wax enthusiastic---"Gee, fuhhgeddaboutit, this ScreenBear guy really makes the best Italian Hot Dog in the whole world, or at least New Jersey"---and it seems to be all worthwhile: the crossing of the Maginot line, getting across the Argonne Forest with the frankfurters, the bag starting to drip, the enemy German Shepherds smelling the franks, hot on your tail, and all along you trying to reach the resistance forces, the....the...the...

You get the idea.

Mike,

I agree with you regarding HDJ. I remember going there the first time wondering what all the fuss was about. I learned later that this place is a local landmark with a lot of history behind it. On subsequent visits, I found the dogs to be decent, but unremarkable.

Without a doubt, Costco is the best hot dog deal going. A quarter lb Hebrew National dog (simmerred in water) with the fixins and a large soda with free refills. For $1.50! $3.00 and you're stuffed.

I think a decent bun is imperative to a good hot dog.

Serve me a cheap-o bun, I'm not likely to return. Unless you're a cart and you're on my corner, and the next cart is 5 blocks away with the same crappy bun.
Then, I'll probably give you my $3.50 for the meal -it's cheap. But I'm still not happy and usually have to go to Wegman's to get New England style rolls and have a couple Hoffmann coneys (white snappys).

quote:

Originally posted by John Fox


Without a doubt, Costco is the best hot dog deal going. A quarter lb Hebrew National dog (simmerred in water) with the fixins and a large soda with free refills. For $1.50! $3.00 and you're stuffed.

My buddy keeps trying to drag me to Costco for a simmilar deal (foot long dog w/soda). But what I picture is the local shop (that offers a dog for $1.50 w/no soda) trying to survive. I'd rather support the small mom and pop shop trying to make a buck vs. the big guy giving it away so ya spend more money in their store.

Costco dog deal. I like hewbrew national dogs (I like the smaller ones better than the quarter pounders). For a $1.50 you can't complain. Its a good deal and I have had many dogs there. But it lack "character". Nothing other than price really stands out. It's not bad but its not great. Maybe if they threw the dog into a vat of oil instead of boiling it and offered more interesting toppings?

I vacillate between New England style and potato rolls.
About two weeks ago, while passing through a Target Store, I stopped to purchase my first pack of Vienna Beef hot dogs. Since I was on my way home for lunch, I decided to buy a bag of the house brand rolls. They were only 69¢, so what the heck.
The VB dogs were quite good but the rolls were VERY good. I even compared them to those served @ the Galloping Hill Inn (Union, NJ). I froze what was left and defrosted they were just as good!
Wow! Has Target hit a bulls-eye? Or was this a fluke??

Note: Before the ’04 Hot Dog Tour, I was a member of the “a bun is a bun is a bun” club but Galloping Hill Inn changed that.

Hello all ,

I have to say that the Galloping Hill Inn have the best buns I've had in an establishment that serves dogs. At home I prefer the potato buns , but I can see Brooklyn Bill getting a good bun on the house brands . Many times the house brands are just as good as the ones triple in cost .

As far as HDJ , I have not visited yet but perhaps we will have it on the 06 Spring Hot Dog Tour . I will leave the intinerary up to you all .

DJtomoaotoe good luck on your endeavor .

Benzee

I use Martin's potato rolls.They stay fresh forever.
Larry

When I sold dogs in New England I tried the split top buns and even most of the people there didnt want them either. They just have too much bread. Moe in Worcester uses them but he grills them, they are pretty good that way but I still threw half of the bun in the trash.