A nice poppyseed bun and the hot dog. No toppings, no cheese.
Onions, dill relish and stone-ground horseradish mustard.
You know, in response to a recent thread, I tried the Hebrew National franks. They were good enough to switch, but I wasn’t exactly blown away with how much better they were than Oscar Mayer’s All-beef franks.
However, subsequently I was at a Conventīculum, where a bunch of Latinists were gathered and pledged to speak only Latin to eachother for a week. They had hot dogs there so good, I had to leap right up and run in the kitchen to inquire about them. Of course, the people working the kitchen were part of the Conventīculum, and I had a bit of trouble for lack of a Latin word for “brand” or “manufacturer” (there are multiple words to pick from for “hot dog”). Eventually I was able to get my question across, and it turns out the hot dogs were Nathan’s.
Ketchup. Nothing but ketchup. Just to piss you off.
(Okay, it’s actually because that’s the way I like them, but annoying pretentious people is a nice side benefit. How you can be high-handed about a hot dog is another discussion…)
With yellow mustard. That’s all.
Mayo and onions. Hot sauce if available.
I have three formulas.
That’s one.
The second comprises brown mustard, chopped grilled red onion and sauerkraut.
The third is my regional style, which is yellow mustard, diced raw white onion, chili sauce, and fresh coleslaw.
Kosher dogs, ketchup (a drizzle), mustard (yellow), chopped raw red onions and celery seed.*
*Celery salt’s traditional, but a hot-dog is already salty enough.
Either mustard, kraut, and onions or chili, cheese, and onions.
Just ketchup usually, but I won’t say no to some stadium mustard and a mess o’ sauerkraut.
Better still: Make your hot dog into a pig-in-a-blanket, baking a crescent roll and some cheddar cheese around it. Mmmm.
Chili
Chopped Onions
Yellow Mustard
on a grilled dog (plain or steamed bun - if the bun is grilled, we need to lose the chili and maybe even add relish and a little ketchup)
A little ketchup, preferably on a potato roll.
Thuman’s hot dog on a soft-untoasted roll with a scoop of cole slaw.
Why is it that messy food tastes better?
Second runner up is onions and hot mustard.
w/o a bun. But I guess that is not a hot dog then. I like mustard, chili (no beans) with my hot dog and with a bun, it is just too big for my small mouth (literally, not figuratively).
I’ll be the… Fourth, I think? to say Cleveland’s own Stadium Mustard. That stuff is God’s gift to sausages. Any other topping (yes, including ketchup) I can take or leave, but the stadium mustard is no contest.
And Drain Bead, I didn’t know you were a Clevelander.
With brown Stadium mustard, onions & ketchup please. Make that two with a serious pile of shoestring fries.
This place has some of the best dogs to be had around here, but there was a Vienna beef Chicago style place downtown called Yovi’sthat was a favorite of mine.
And Steak N Shake has surprisingly good dogs too and their fries are absolutely killer!
Yum!
Bri2k
Does Tommy’s still have those burgers with chili on them? Those were the best.
I’m wide open; I like most any variation of toppings, even some of the weird ones. One exception is that I don’t care for raw onions. I think ketchup tastes fine, but it screams little kid, so I don’t use it.
From James.
With a bowl of chili on the side.
I tend to prefer sausages or dogs with a casing on them…gotta have that snap when you bite into them.
For regular wieners I love Skyline Chili’s coneys: mustard, onions, Cincinnati chili and finely shredded cheddar cheese.
On everything else, mustard for sure (dijon, stone ground, horseradish-infused…love it all), neon relish, sometimes onions.
I eat way more bratwursts than I do anything else.
Chicago style, NO KETCHUP!!!