Hot dogs are among the most regional foods. Pickle relish around here would leave you reeling from choruses of “Blasphemy!”. The proper hot dog around here has mustard, chili, cole slaw, and chopped onion.
Liberal has made an understandable mistake. He meant to say the ideal hot dog has mustard, onion, sweet pickle relish, tomato slices, sport peppers, a pickle spear and a dash of celery salt.
No, he hit it just about right. He said “hot dog,” not “salad bar.”
It sounds interesting. I’d like to taste the result if I ever get in that part of the country. The chili sounds a bit messy though. I don’t like coleslaw either. I wonder what Springfield Missouri has for dogs.
I think Chicago dogs are right up there with Chicago stuffed pizza though.
The cole slaw made me pause for a second there myself. It’s good and all, but I usually like it on the side. Although I’ve discovered that if I order my sandwich “Memphis-Style” from Famous Dave’s, it comes with a scoop of cole slaw on the top, cheaper than ordering a side of slaw.
Chili dogs need chili, cheese and onions. Regular dogs need mustard, relish, onions and need to be served at Dodger Stadium.
A cooking thread that’s gone four pages before I get to it? :eek:
I’ve read the first page and part of the second. Lots of good suggestions. Some regional rivalries. I won’t get into those, especially since I haven’t read the whole thread. (Although I can’t resist saying that ‘sweet tea’ is an abomination unto God.)
Anyway, just in case it hasn’t been mentioned yet I’ll post a breakfast I make from time to time.
Fry half a dozen rashers of American bacon in a cast iron skillet. Remove the bacon and chop it up. Dice one or two large potatoes (depending on ho many you’re cooking for). Chop a yellow onion. Fry the diced potatoes and onions in the bacon grease, adding an appropriate amount of salt and pepper. (It helps if you microwave the potatoes first, since they take longer to cook than the onions.) When the potatoes and onions are almost done add the chopped bacon and mix it in. Smooth out the top of the mixture and add two eggs for each person. Cover the pan and cook until the egg whites are set and the yolks are still runny. Offer Tabasco sauce as the condiment. (Note: Tobasco-brand Louisiana hot pepper sauce. Not Mexican-style hot sauce.) Serve with hot coffee. (I prefer French roast, or else Trader Joe’s Volcano. Coffee must be strong.)
And I’ll add my support to pancakes with butter and syrup, eggs (any style), and bacon (American style) or sausages (American style – not bangers). Or: Eggs, hashbrowns or country fried potatoes, toast with butter and jam, and ham, bacon or sausage. Or: French toast and bacon or sausage. Or: Chicken-fried steak with sausage gravy, eggs, hashbrowns, and toast with butter and jam. Or: Oatmeal. Or: cold cereal (Corn flakes, Grape Nuts, Weetabix, Shredded wheat, Raisin Bran, Cheerios, or just about any other ceral you can name). Coffee is traditional, as is the optional orange juice.
I saw meatloaf and scalloped potatoes upthread. Also mac’n’cheese, but not as a main dish. Someone mentioned soul food. A couple of weeks ago I made ham hocks and black eyed peas, and collard greens and ham shank. Normally I’d make cornbread baked in a cast-iron skillet, but that was too much food this time. There’s very little that’s easier to make than HH&BEP and collards greens.
Has anyone mentioned pot roast? This is the way dad made it: Seven-bone roast with the bones removed, Lipton Onion Soup mix, Campbell’s Cream of Mushroom Soup, onions, russet potatoes (sliced into wedges), mushrooms (whole), green bell peppers (sliced into strips), carrots (cut into two-inch chunks). Put the roast in a roasting pan. Sprinkle the onion soup mix on top. Pour the condensed cream of mushroom soup on top. Arrange the vegetables (separate from one another) around the perimeter of the roast. Cover and roast in the oven until well done (the meat should come apart with a fork).
To the point where I stopped reading I didn’t see breaded pork chops with mashed potatoes and gravy (see the first gravy recipe on the first page, but use pork chop scrapings instead of sausage) and a vegetable.
Lunch - Corn dogs with deep fried Twinkies /trademark/ for desert. Mid afternoon snack, cotton candy.
Seriously, rhubarb pie - the tangy and sweet flavor mix. Don’t know if rhubarb is available to you.
I’ve had ice cream on waffles with seasonal berries. Other times, it was with whipped cream (real). Oh man, this place out in Illinois, what a load. THE WAFFLE hung over the sides of the PLATTER. We had to bicycle there and back to justify the experience. If you asked, “How many pancakes come with the order?”, the answer was, “How many can you eat?”. Heaven
Chili and cole slaw on a dog? What the hell? How is this in anyway better than the “dragged through the garden” style? If you’re going to complain about something not being a “hot dog” because of toppings obscuring it, surely you must disqualify chili and coleslaw.
Gimme onions, mustard, relish, and some hot peppers. (Despite the fact that Veinna Beef wants you to believe the typical Chicago dog has a few more ingredients, you’ll find many if not most typical Chicago stands default to three standard toppings: mustard, pickle relish, and onions. And that neon green relish is not at all that common around here–at least not from my experience.)
I can do that dog. It’s the tomato and pickle spear that really send it over the line. And I did state that the slaw was a bit weird. But a chilidog is an art form.
I’m really sorry about the lack of response from me, I really appreciate all the input! I have been really ill since last Friday (there is a ‘winter vomiting virus’ doing the rounds at the moment) and had to cancel my plans, I’m feeling a lot better now and will carry out a revised menu as soon as I have another free weekend - I would have done it this Saturday but I have plans already. I will respond to this thread properly later today. Cheers guys!
If I were entertaining someone from another country and wanted to show them my regional cuisine, I’d have:
Breakfast
Scrambled eggs
Grits
Bacon
Pancakes with syrup or honey
Fruit and/or juice (probably orange juice)
Dinner (also known as supper in the south)
Baked ham
Beans or peas prepared from dry (black-eyes, great northerns, limas)
Rice
Chopped onions
Mustard greens (I hate collards)
Buttermilk biscuits
Banana pudding for dessert
Sweet tea
I have never seen a Chicago dog without the pickle spear, tomato and celery salt, but then I’ve never frequented the stands. I will agree that the neon green relish is not common. In fact, I’ve never seen that color relish.