The Matlock takes on it's character of it's namesake, practical, resourceful, cheap.
The Matlock ideal is a Chicago 7-ingredient style:
0)The hot dog doesn't hardly appear to be an ingredient, but I believe ideal Chicago style uses a hot dog with fillers that make it blump up upon boiling. I'm using Hebrew Nationals' Kosher 1/4 lb All Beef Polish Sausage.
1) I grilled, not boiled, as grilling tastes better. And therefore my leftovers on hand, have been grilled.
2) I used plain jumbo hotdog buns with poppy seed sprinkled inside, as I have not yet found Poppy Seed Jumbo (or otherwise) Buns.
3) I used French' Yellow Mustard.
4) Green Sweet Relish
5) Chopped yellow onions
6) Chopped red tomato
7) Picle: Kosher Dill
8) Hot peppers: I did one with Jalapeno, one with sarrano.
I prepared "toothpicks" of pepper by removing seeds and inner white membrane, then slicing long narrow toothpicks from the outer meat.
I felt sutle heat after eating, no burning while eating.
9) I used celery seed rather than celergy salt, since I am on a salt free diet.
Evaluation: I had taste tested from the end on one dog, hence there was bun & dressing at the bottom end of that dog. Was it obvious the dog had run out...and was missing? Not immediately. :-)
If one is clever, one can get the dog to one side of the mouth, and eat the salad with the other half of the mouth, and be aware of both, the meat, and the dressing at the same time.
Using this civil method of pepper prep, I can tackle my hot pepper supply. But this salad mix isn't taylored to my taste...but to a forlorn people, blown by wind, snow and freezing rain. There is much room for a California make over.
Wild Walker: Hot Dog planner, strategist, cook, and prep slep.