Every dog has its way

   July 1, 2011 12:28 pm

 

Chicago's hot dogs might appeal to those who like a stiff wind. Find more ideas in the Woman's Day story link listed over on the left here.

It’s a great weekend to have a dog — either the furry kind, or the hot kind. It’s even better if you have both.
In Erie, we are blessed with Smith’s casing wieners and Greek sauce. For that matter, you might be satisfied with a squirt of ketchup, mustard or spoonful of relish or chopped onions. Slather on the chili if you’re skilled at keeping food off your blouse, which I am not.
This said, franks are endlessly versatile, and it seems there’s a combination of toppings for every city in this great land of ours and there’s nothing stopping you from borrowing creative combinations favored in other locales.
Woman's Day magazine recently posted a fun story online, describing regional toppers that sound Smith’s-worthy.
Here are the ones that strike my fancy:
In Chicago, they like hot dogs in a poppy-seed bun, with mustard, chopped white onion, sweet relish, a dill pickle spear, tomato slices, hot peppers and celery salt.
and
In Arizona, you can get a Sonoran hot dog, which entails a beef hot dog wrapped in bacon while cooking, and topped with pinto beans, grilled onions, chopped tomatoes, mayonnaise or sour cream, mustard and salsa verde. That’s a lot to ask of a regular hot dog bun, so I suggest big hoagie rolls if you’re going this route.
To find more hot dog toppers, especially a few that boost the nutritional value as well as flavor, check out Rhonda Schember’s column in Wednesday’s food section.

 

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