Hot dog historian scoffs at Seattle-style dog, praises Chicagoon May 24, 2013 @ 4:04 pm (Updated: 4:15 pm - 5/24/13 )
This week on KIRO Radio's Seattle Kitchen Show, the author of "Man Bites Dog: Hot Dog Culture in America" explains why we shouldn't ignore the franks.
Seattle Kitchen host Thierry Rautureau isn't a huge fan of hot dogs, so it was author Bruce Kraig's job to tell Thierry how best to eat one.
Being a chef, Kraig suggested Thierry might be more a fan of a sausage than the classic hot dog.
"If you're eating a standard supermarket hot dog, then there's nothing there. There's no texture and no flavor. You can eat sausages, which are now served in upscale hot dog stands."
He says a sausage or dog with a natural casing is best. A couple varieties he recommends are Vienna Beef Chicago-style dogs and Usinger's sausage from Milwaukee.
Toppings vary greatly by region, he says, adding he's not a huge fan of some styles served in the Seattle area.
"I know that in Seattle there's a style invented in the 80s or 90s with cream cheese on it. That's incomprehensible to me, maybe on a bagel with lox, but that's about it."
Kraig says Chicago style is what he'd recommend.
"That's a high quality hot dog, like Vienna beef, which has mustard, bright green relish, sliced tomatoes, chopped onions, pickle spears, and a special pepper grown specially for the Chicago market, a pickled pepper called a sport pepper. So it has kind of bite to it. These could have celery salt on it or not."
Kraig recommends using a soft bun, but says his very favorite bread for a hot dog is inspired by the French. It's a baguette with a hole cut big enough for dog and condiments in the middle of the roll.
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