[Chi-Town]

Chicago hot dog recipe:


Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Step 2

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

[charlieo1126@gmail.com]

Nathan’s all beef mustard, onion and relish

[Scorpyo]

There used to be a saying when eating hot dogs from the street vendors in NYC. Eating under the yellow (something). It made it sound classy. Anyway, those hot dogs were great and still are (I think). The reason I think is because it was the mustard and onions that made it delicious. I don't even know if the hot dogs themselves tasted that great, although, Sabrett hot dogs are pretty darn good. Sabrett is what the umbrella advertised. I wonder if the dog was really Sabrett.

[Villages Kahuna]

Love grilled Johnsonville brats. But I also love Chicago-style hot dogs. Equal “love” I’m afraid.

[Stu from NYC]

Originally Posted by davem4616

nope ya just can't get any of the really good stuff that we grew up with in New England down here in the super market (New Yorkers feel the same way)...look as much as you like, but you're not going to find a top sliced hot dog bun down here... but they do have a few cans of B&M baked beans (on the very top shelf) and B&M Brown Bread... There is no good Chinese food down here...nor do they know how to make a great pizza Lots of folks go 'ga ga' over the stuff they serve down here because they've 'sold out' and don't want to cook anymore...those shops wouldn't last a month in New England

Sorry have to disagree with you on a bunch of things.
Bush Beans are very good
Koyame Chinese is pretty good and their Thai is even better.
Flippers pizza pretty good as well.
Even found excellent bialy's in Publix (forzen though)
Wood like to find a good NY type deli though.

And as former NYer qualified to know what is good.

[BlackhawksFan]

A good natural casing hot dog. Back home I bought mostly Deutchmacher here I found a similar dog at Publix but the brand name escapes me.

[collie1228]

To me it's not an either or choice for me. Hoffman's German Brand hot dogs (Syracuse local brand sold by Publix) or Johnsonville Beddar Cheddar brats are my favorite choices. I don't eat bread (keto diet), so I eat either one with a good spicy mustard, and a few small slices of extra sharp cheddar cheese on the side. Yummy.

[BlackhawksFan]

Why are folks so anti-ketchup on hotdogs?

As a kid that was all I put on them but as a teen I started with brown mustard, ketchup and sweet relish at times with onions and/or kraut.

[OrangeBlossomBaby]

Originally Posted by ajbrown

I have yet to find New England style hot dog bun around The Villages. Have you?

This is the bun I mean:

European Bakers New England Hot Dog Bun Case|FoodServiceDirect

Top-split buns - saw some at Publix and Winn Dixie.

As for which I prefer, I've only had bratwurst once, recently. Sliced up in a hearty tomato-vegetable stew. Really yummy.

I haven't found a hotdog in the area that I really love, yet. Used to Hummel's from Connecticut, and they don't sell them down here. Getting them shipped would cost $60 for a 5-pound box of the skinless.

What do you mean by sleeves?

[donfey]

Originally Posted by bagboy

Regular Johnsonville Brats, boiled in beer, real butter, vadalia onions, then browned on the grill.

It DOES NOT get any better than that!

[Stu from NYC]

Originally Posted by Chi-Town

Chicago hot dog recipe:


Bring a pot of water to a boil. Reduce heat to low, place hot dog in water, and cook 5 minutes or until done. Remove hot dog and set aside. Carefully place a steamer basket into the pot and steam the hot dog bun 2 minutes or until warm.

Step 2

Place hot dog in the steamed bun. Pile on the toppings in this order: yellow mustard, sweet green pickle relish, onion, tomato wedges, pickle spear, sport peppers, and celery salt. The tomatoes should be nestled between the hot dog and the top of the bun. Place the pickle between the hot dog and the bottom of the bun. Don't even think about ketchup!

Under all the toppings how does one taste the hot dog? IMHO simpler is better mustard and sauerkraut but ok to have sour pickle on the side.

[Stu from NYC]

Originally Posted by OrangeBlossomBaby

Top-split buns - saw some at Publix and Winn Dixie.

What do you mean by sleeves?

I believe the sleeve is another word for bun. New one on me though.

[New Englander]

Originally Posted by BlackhawksFan

Why are folks so anti-ketchup on hotdogs?

As a kid that was all I put on them but as a teen I started with brown mustard, ketchup and sweet relish at times with onions and/or kraut.

It should be against the law to put ketchup on hot dogs.

[MandoMan]

If they are brats, send them back to their parents!

Actually, I’d prefer andouille (in gumbo), or boudin (on a plate), or maybe kielbasa (with sauerkraut).
But I love a good quarter-pound hot dog. Have you tried them at Sam’s Club? Yum!

[edp411@yahoo.com]

Brats by far