All that stuff’s good. Usually I take it with whatever’s available. If I’m on my own it’s just ketchup and mustard 'cause that’s normally what I have.
The ultimate in Spicy Hot mustard is the one they make up at Philippe’s. The stuff will clear the sinuses of anybody you’ve ever talked to on the phone. Available by mail order, and I need to restock.
Mustard. That’s all.
At home, I have mustard and relish.
From the hot dog cart, I have mustard, relish, onions and pickled banana pepper rings.
Once in a while, I’ll have a chili dog. I like mustard on my chili dog, but I’ll take it however it comes.
I’ll take it the way I like, thank you.
Ketchup and Relish. That’s it.
You haven’t lived until you’ve had a dog with Sriracha hot sauce on it!
Sriracha, mustard, shredded cheddar and sweet relish.
For a long time, in my early adulthood, I thought I didn’t really like hotdogs anymore, so I only had them very occasionally. Eventually, I realized it wasn’t the hotdogs I wasn’t crazy about; it was ketchup on hotdogs. I’d just continued to slather ketchup on every time I had them, because that’s what I just thought you did. When I finally switched over to mustard, I realized just how delicious a hotdog could be again.
Usually I’m content with just mustard, and maybe some relish, but there is a great hotdog place around the corner from me, Fab Hot Dogs, and they have a wide selection with all sorts of toppings most purists would probably scoff at, but everything I’ve tried has been surprisingly tasty. My favorite is the Lincoln Log Dog, which is a “bacon wrapped all-beef dog topped with cream cheese, tomato, diced onions, hot sauce, mustard and celery salt.” Yes, cream cheese on a hot dog. And it is delicious.
Mayo and mustard.
What’s important is the brand of hot dog. Each area has it’s favorites. Here in Western New York it’s Salhen’s, in Rochester it’s Zweigles. For me it must be Weber’s mustered. Another Western New York Staple. And it eating out, Ted’s hotdog are the best. You people in Arizona know what I’m talking about.
I tend to fix one with mustard and one with ketchup . . . then alternate.
And you left out sauerkraut.
Only ketchup, never anything else.
At home: Hebrew National low-fat dog, poppy seed bun, medium-small amount of relish, just enough mustard to balance the relish, generous helping of chopped onion.
At Superdawg: everything but peppers (includes a pickled tomato wedge, which I eat separately).
Mustard and onions only. And I’ll admit to being slightly snobby about what brands I buy in the store, though I’ll down whatever is served up elsewhere without complaint.
Ketchup, mustard and sauerkraut.
Mustard, sauerkraut, relish.
Gotta have celery salt and I do like ketchup on a dog, sue me!
I voted sauerkraut, which isn’t on the poll.
Nathan’s or, if I must, Hebrew National.
I’m not exactly Mr. Toppings. The number of toppings I put on hot dogs exceeds the number I put on pizza by one.
I like everything on the list on a hot dog (except, of course, Ketchup - I’m not 5 years old), and then some…by “Onion” I mean I like NYC style cooked onions, not the raw chopped onions I’ve seen served at some places.
You know, it’s fine if you just don’t like ketchup, but I’ve had it up to here with people who refer to putting it on hot dogs as some sort of moral failing. If you put ketchup on french fries, you can put ketchup on hot dogs. The latter isn’t higher cuisine than the former.