Two Nathans, grilled, on one large hoagie bun. Smothered in chili and chopped onion.
Chicago-style, minus the relish.
Which means: Poppy-seed bun, mustard, chopped onion, tomato slices, a quarter dill pickle spear, sport peppers, celery salt.
If ketchup is anywhere near this perfection the dog gets sent back. I respect those who like the relish to add a bit of sweet, but I don’t like sweet so I always order “everything but relish”. Since I live among civilized people, they always know that ketchup isn’t even considered.
My current favorite is relatively new to me. I like an all beef dog on a steamed bun with a double line of yellow mustard and spicy kimchi. The kimchi hits my sauerkraut and hot pepper needs with one condiment with a garlicky bit of something extra. Really good.
That sounds really good. I’ll have to look for a place that does that, or make my own.
Poppyseed bun, ketchup, mustard, dill relish AND pickle spear, celery salt, sport peppers on the side. Yeah, I like pickles 
Sometimes I like it with just mustard and really well carmelized onions and/or sauerkraut.
Burnt to a crisp. I always ask for the one that fell in the fire. Then mustard (on the bun) with chili & onions on top.
Here’s how I prepare Hebrew National low-fat hot dogs for myself. Poppy seed bun. A medium small amount of relish. Just enough mustard to balance the sweetness of the relish. Topped with a generous helping of chopped onions. I make sure not chop the onions too small because that reduces their bite.
When I go to Superdawg, I have one with everything except the peppers. I eat the pickle spear and pickled tomatoes separately.
Mustard and onions when I’m out.
Ketchup, Mustard, Relish, and mayo at home. The way mom always makes 'em!
See, I think chili AND mustard is like a belt and suspenders. Either is fine, both is too much.
And if I get chili, I’m also going to put some crumbled Fritos on it. And diced onion, no matter if I opt for chili or mustard.
If it’s a spicy Polish sausage, then spicy brown mustard and GRILLED onions.
a spicy wiener can stand up by itself.
Vegetarian dog, spicy brown honey mustard, finely diced onion on a toasted New England style bun.
Steamed, all beef, natural casing, mustard, onions, relish, pickled sport peppers.
Fine, thanks. Could you bring some more napkins next time you come by?
Bratwurst or Italian sausage slightly burnt.
With mustard, kethcup, onions and hot peppers.
Good way to keep your co-workers out of your office for the rest of the afternoon.
Lately, having decided that I’m way too lazy to be mucking around with garlic cloves every time I want to make a stew, I started just buying minced garlic in a jar. It seems a lot more intense than what I get out of my own mincing process. Anyhow, lately I’ve been thinking that perhaps it wouldn’t be a terrible mistake to mix some of it into my relish-and-onion pre-prep.
And speaking of cooking, when I was a kid it was standard practice by (as far as I knew) everyone to cook hotdogs by dumping the whole pack into boiling water. Of course this left behind a nasty water, which is odd because I’m now convinced that what gets leeched out is precisely what would have been very delicious had it remained in the hot dog. But somehow as a hot drink it’s not so appetizing. These days, I tend to put hot dogs directly on my oven grill, with a little pan constructed of foil underneath to catch the drippings. It’s already good by the time it’s sweating grease, but a brown-scorched brick red seems to be optimal.
Thanks for the link - I never realized that I had visited the actual original location.
Brings back memories.
Gulden’s mustard, onion, and slice of American cheese. If at a bbq that also has hamburger toppings ill put a tomato and some pickles.
Never thought of putting mayo on a dog … I may try dipping my next dog into a dab of mayo to see if I like it.
Now that sounds like a blast. Has your group ever done a dinner where the foods were based onDe Re Coquinaria? [though the general consesnus is the version Apicius, The Roman cookery book tr. Barbara Flower, Elisabeth Rosenbaum. London: Harrap, 1958. [Latin and English] is actually much better for cooking from, the Vehling version suffers from being written by someone with delusions of cooking ability. I actually have both versions. I cook from the F&R version]
On the last full night, we did have a Roman-style dinner. Nūllī adsunt glīrēs, but it involved other things like minced olives with seasonings, mixtures of cheese with garlic and other things that seemed to be meant to be eaten as a supplement to bread. The guy who cooked only had a few copies of his explanatory notes to go around, but the ones I was able to get a look at seemed to cite passages from primary sources. I didn’t see any secondary sources mentioned, but I didn’t have the chance to read more than a couple of recipes.
I don’t suppose you have opinions on Alexander Lenard’s book on the subject, which seems to turn up now and then?