I can’t explain it. It’s always mayonnaise-based cole slaw, so they can’t make gallons of it and dole it out in those tiny portions — it wouldn’t keep.
I always eat the two forkfuls anyway, with a little black pepper sprinkled on first. Don’t you?
We have one in Scranton. Two actually. Family dispute originally split them into two separate buildings with essentially the same menu, a block away from each other. I forget the details of the rift, but the newer establishment I guess was voted third best wieners in America by someone at some point. I prefer the original location, FWIW.
It should be noted that these Texas wieners are not chili dogs since wiener sauce is not quite chili. The grind is finer, its seasoned a bit differently, and while it is extremely tasty it wouldn’t be nearly as satisfying as a bowl of “regular” chili.
Anything like the famous “New York System” hot dogs of Rhode Island (the weirdest state cuisine out of all fifty)?
I looked forward to trying them, but did it in a small southern town instead of Providence, and the meat sauce on the franks was like dog food.
https://coneyislandpottsville.com/ I can’t believe this place is still open. We went there 40 years ago and the chili dog was standard fare. Pennsylvania, of course.
Because it’s not a Texas thing. It’s a Pittsburg, PA thing.
There is a famous restaurant in Johnstown, PA, also called Coney Island. Great food when I lived there.
I like the Cherry Limeade AND the Prickly Pear. They are available along with the Sea Salt and Lime in the Texas Heat Wave pack. (still on shelves). The Frost is available in the Texas Cold Front pack which should be available soon. It has a carmelized pecan, mortadella cherry, and the frost. The Kosmos is available in the Brewery Tour pack.
So can you explain to me the bowl of beets at Juniors? I was flummoxed. It didn’t help to have a rambling bartender full of tales of neuroplasticity.