Yield: 1 Servings
|Additional condiments; see instructions.|
Don't talk to me about hot dogs in other cities. I have tasted them. The best ones in the country (Oh, New York City, forgive me!) are in Chicago.
The Windy City does not have many hamburger stands like most cities do . .
. but it does have four thousand hot-dog stands, and there is a certain style to the way it is to be done.
That is more hot-dog stands per capita than any other city in the world! Furthermore, the contest for the best hot dog in town is ever ongoing, and the arguments ever-present. Chicago magazine even ran an article in which about thirty outlets were formally critiqued.
One of my favorites is a place called Byron's on Irving Park. Byron boasts, "Eleven Condiments for Your Hot Dog!" First of all, he starts with all-beef hot dogs. Most Chicago stands do the same. Then he offers you the following selection of goodies to put on the dog. This is Chicago style! Green sweet bell pepper, diced
Yellow onions, diced
Mustard, of course
Cucumbers, sliced thin
Lettuce, iceberg, shredded
Hot peppers (peperoncini)
Catsup (By special request only. Everyone will stare at you.
I think you need a note from your mother!) Celery salt (This is the clincher. It is a most delicious addition.)
I have had parties at my home in which I served nothing but Chicago hot dogs with all the condiments. People on the West Coast are surprised by such a wonderful meal. Junk food this is not. It is a hot dog and fine salad on a bun.
From <The Frugal Gourmet Cooks American>. Downloaded from Glen's MM Recipe Archive, .