RE: Pic of the day 10/27 friday Plattsburgh Dog's
While on my quest for recipe for those buns, I came across this article from December 2005.
I couldnt find any update to see if they brought them back.
Anyone out there know?
Buns switch has Michigan fans in an uproar
By: DANIEL P. BADER
December 31, 2005
PLATTSBURGH — Local michigan-stand owners are red hot over the discontinuation of the specialty roll they traditionally mount their dogs and sauce on.
Ever since the michigan — a hot dog with special sauce and, sometimes, onions — was brought to the area by Jack Rabin for his Nitzi’s stand on Route 9, the popular fast food has been served on the special michigan roll baked by Bouyea-Fassetts Bakery.
"They’ve decided they’re not going to make the michigan (rolls) anymore," said Arnie Pavone, owner of Arnie’s Restaurant.
Now, only a couple of weeks after the change, the supply of rolls is all gone.
"I personally don’t think it’s right," Pavone said. "They’re a tradition here in the North Country; they’ve been famous for years."
He and his son, Glenn, ran Nitzi’s after Rabin retired. Arnie bought the place because he wanted to keep the tradition alive.
"People come back year after year looking for a michigan hot dog. It’s part of the history of northern New York," he said.
"I was really upset about it. The bun they’re giving us now doesn’t even hold the hot dog. If you try to bury the onions underneath, there’s no room for the hot dog. It’s ridiculous. ... Why they decided not to make it anymore I don’t know."
Representatives from the bakery in Plattsburgh and Vermont and from George Weston Ltd., the U.S.-Canadian company that now owns Bouyea-Fassetts, wouldn’t comment on the change Tuesday.
Carolyn Bucci has worked at the second-oldest local michigan stand, Clare and Carl’s Restaurant on Route 9, for 18 years.
"It’s an issue because they’re not as deep," Bucci said of the buns.
"Here’s a perfect example," she said, holding up a michigan on one of the new, smaller rolls and showing where sauce had leaked out of the side.
"Right here is how you can tell," she said, pointing to the space between the bun and the paper hot-dog tray.
"The (old) michigan filled the tray — what a difference this is going to make."
"We all had known they were going to stop making the rolls," said Clare and Carl’s owner Terry Spiegel, whose restaurant can serve up between 1,200 and 1,500 michigans a week.
She’s not sure if the change in rolls is going to hurt her business.
"We’ve been doing michigans for 60 years, and all of a sudden we don’t have one of the main ingredients.
"It’s very difficult to make them with the smaller rolls."
Robin Weeden, owner of the Dairy Shoppe on Route 22 in Beekmantown, stopped by Clare and Carl’s Tuesday afternoon looking for the traditional square-ended, top-sliced buns. A Bouyea-Fassetts truck sped by as he was talking.
"It’s an ugly mess" with the new rolls, Weeden said. "It’s soggy; it’s wet. We tried steaming the bun, but it’s terrible.
"They’ve (Bouyea-Fassetts) cut back. It’s probably more efficient for them."
Weeden thinks the change will make his business look bad; michigans are his biggest seller.
"It’s a reflection on us. Customers think we’re trying to skimp and save.
"When they informed us they were going to make the change, I said, ‘What am I going to do?’ ... We tried cutting (the new rolls) on the side; we tried cutting them on the top — it doesn’t matter. ... Where are you going to put the sauce?
"Everyone is in the same boat," Weeden said. "We need to find another supplier."
Brothers Stephen and Mike Farrell own three McSweeny’s Red Hots restaurants, one of which is the old Nitzi’s stand.
"It hasn’t affected us at all yet," said Stephen.
When he and his brother were informed of the change, they were given a few alternative choices to build their michigans on.
"The rolls are a little smaller," he acknowledged.
"It was just a business decision."
But he agrees with the other michigan sellers that the rolls were a tradition.
"We are definitely disappointed we’re going to lose the roll."
Arnie, for one, isn’t going to stand for the change.
He’s simmering over the sauce not staying in the bun, and plans to contact Sen. Ronald Stafford and Assemblyman Chris Ortloff to try and roll back the change in the buns.