|
http://blog.dom.com.au/images/Profil..._screamer1.jpg <---AP, when she sees a weeny.
|
Day, I can't take your poll unless you define everything because I'm from Chicago and we don't put ketchup on our hot dogs.
Oh and Oneida's pic makes me miss my Vienna Beef Hot Dogs |
I grew up in NY and ketchup on a hotdog is ewwwwwwwwwwwww....
Mustard and onions or sauerkraut for me! |
Quote:
|
bring it...i love me some day glo relish...even better when i get some on me shirt...at a baseball game...with a warm crappy beer!!!!
Quote:
|
Quote:
FYI, it's called piccalilli and I have always thought it was gross |
Gotta have the works on my hot dog...a really good bun to start with..a premeium quater pounder hot dog...then yellow mustard ,sweet relish,chili,onions and cheese over all that.Man talk about good.
|
Day, duuuuude, you didn't include the option for relish by itself and I surely will not add cheese and mayo with the relish. :blink: Not happening.
So, I prefer mustard, ketchup and relish on the dog usually. Unless it's a chili dog and then it's chili (duh) and dog. Onions only if they are sauted. I don't like my breath smelling like the ass end of a root veggie, yanno? I've tried other ways and some were okay and some were along the lines of "What were you THINKING???" Subs (via the Way of Subs, of course), however, are a different, more complex story. I either get a veggie, roast beef or BLT with the following items: on the days I want cheese, it's a half order of pepperjack on the days I get the BLT, it's a half order of the bacon (4 slices instead of 8) lettuce spinach tomatoes banana peppers bell peppers black olives pickles pepper lots and lots of red wine vinegar and, sometimes, I'll have them put a thin strip of the Chipotle Southwest sauce on it It's got hella amounts of sodium no matter which one I get, but I love it. :tease: |
wieners both ways
At home....Nathan's 1/4 pounder with yellow mustard and finely chopped yellow onion....
Going out.... Tommy's Original (If you don't see the Shack, take it back.) With mustard, onions, chili, cheese, tomato, and dill pickles....plus hot yellow chili peppers..... Get a fork (or fries) to pick up all the 'drippin's' |
Ok...here we go. I thought this thread was nasty. And then I saw some of these pictures and now I KNOW it's nasty! <giggling>
So. Here's my perfect hotdog: 1. The wienie MUST be the same length as the bun. It's just heinous if it's not. 2. First, I put a fine line of Gulden's Spice Mustard in the MIDDLE of each side of the bun. (Why yes, it IS a science, thank You very much.) 3. Second, and along the mustard line, polka dots of ketchup. About the size of a pencil eraser. It cannot argue with the mustard, just enhance it. 4. Third, (is it bothering You yet that I'm on number 4 and just said "third"?) tiny dollops of SWEET pickle relish on ONE side only, the bottom side. Cuz that's just how I roll. 5. Fourth, the perfectly grilled dog, with just enough burnt to give it some texture. 6. Fifth, a heaping spoonful of a lovely chili, drizzled down the dog and pressed into the crevace between wienie and bun on the TOP side. 7. Sixth, sprinkle LIBERALLY (It must be a democrat hot dog!) with finely grated sharp cheddar. SPECIAL NOTE: IF the others are having onions on THEIR dawgs, then I shall, too, 1 tablespoon of finely chopped red onion which should go between the chili and the cheese. And THAT, my friends, is MY perfect dawg. :awww: |
The best way is kraut and mustard
Second best onion and mustard Third best relish and mustard I agree with whoever said a traditional soft white bun. http://farm4.static.flickr.com/3052/...c26c65.jpg?v=0 |
In puerto rico, I used to tell the Vendors
"with everything u got except Chili and Sauerkraut" , i learned that by the time I reached halfway, the Bun would be Soggy.. {I never ate hot dogs unless it was from a specific Vendor while in High School, mebbe it was the water he used *lol*} Nowadays? Preferably "Nathan"'s Warm Bun, Equal size to the Hot Dog, kthnx !!! a very thin line of Spicy Mustard, warm sauerkraut, small helping of relish, sautee'd onions{i'll add a small bit of tomato paste to the onions if I have time}.. If I'm craving Chili, a leeeeeeeeetle bit, and those potato Stix, om nom nom nom |
I forgot to mention, at home I prefer Hebrew National because they answer to a higher authority.
I like to use Gulden's spicy brown mustard and I'll put diced onions and tomatoes on it. Lastly I like wheat hot dog buns at home. |
I prefer brats.
But if it's a dog, I prefer it Chicago style: Yellow Mustard Bright "Neon" Green Relish Fresh Chopped Onions Two Tomato Wedges A Pickle Spear or Slice Two Sport Peppers A Dash of Celery Salt |
On a Hebrew National: Just mustard and onions. Wouldn't want to hide that great dawg flavor.
On any other poser dawgs: Depends on what's offered and what I can get to stay on. Under no circumstances will there be catsup (that's for scrambled eggs) or as a side dish all it's own. :) Toasted bun would be nice, but not necessary because sometimes I like the bun to squish. |
Mayo, nice and thick. Ketchup criscrossed about 4-5 times across the bottom of the bun. Chopped onions under and on top of the dog. Relish on top in a nice thick layer. And an all beef dog (no filler type). Any brand of bun will do. And that's how I make my favorite hot dog.
Rufus |
Being from Chicagoland and all, I prefer Vienna Beef and there's only one place in Louisville that sells Chicago food (italian beef too...mmmm). Steamed poppyseed bun with only mustard.
If I eat them at home, which is rare, they have to be Hebrew National, grilled until black. Again, only mustard. |
Quote:
TIMBER |
Quote:
|
I rarely eat them but when I do they must be just this side of burnt, ketchup is a must, grated cheddar an option.
|
| All times are GMT -6. The time now is 11:58 AM. |
ButchFemmePlanet.com
All information copyright of BFP 2018