Chili-cheese dogs have to be topped with chopped onion, too. I prefer the beanless Cincinnati-style chili on dogs over just about any other kind.
Love the Chicago dogs! I like to add a drop or two of Tabasco to the works, just to liven it up a little.
Bratwurst has to be served with a pretzel-style bun and sweet Bavarian mustard, along with a side of warm German potato salad and Rotkohl (which is my dinner for the next couple of nights). Yum-O! :o
Usually sweet pickles, though I have a “gourmet” version (Bick’s) that contains onions and is somewhat savory.
There’s also a tomato-y version that is great on hamburgers! (I have two brands of this, Bick’s and S&G, in my pantry.)
This specifically is the “neon green” relish used most often. That said, I can’t think of a place off the top of my head near me that uses the “to-spec” neon green relish a Chicago-style hot dog is “supposed” to have. Even Portillos uses the normal relish.
I’m shocked that about 71% of the respondents would prefer this dog. They didn’t eat it because you bribed them, but they think it’s actually tasty.
Because it’s a great freakin’ dog.
Honestly the traditional Chicago dog and the one Pulykamell described are the only kinds I eat.
Why the shock? It’s a Vienna sausage on a bun. It’s a flawless baseline and you can mostly only go up from there. There’s no common sausage or frankfurter topping that would ruin it. You might run into trouble if you tried hot fudge sauce and marshmallows, but nobody suggested anything like that.
One way too many. Ways should stop at four, and the fourth should be onions, not beans. Though honestly, most of the time I get a four-way I can’t even notice the onions, and so I mostly stick to just three.
Anyway, I can’t really answer the question. I don’t like tomatoes, and I’d rather they not be there. That said, it’s not like they’re going to ruin the dog for me, and for five bucks? Hell yeah.
I would prefer brown mustard and no hot pepper but sure!
The more I think about this poll, the more creeped out I’m feeling.
He offers to hypothetically pay us $5 each to “eat his hot dog” and then just disappears?
What’s really going on here?
So, it’s like very typical/unadventurous sandwich toppings on a hot dog?
Sure. Why not?
I agree, though I would change the parenthetical comment to read “Ketchup on anything is an abomination.”
I saw a couple people upthread substituting the hotdog for a veggie dog. If I could do that, I’m in. I think I could choke down the dill pickle, but I’m not sure. That’s a lot of salt that I haven’t eaten in a while.
By the way, here is a real “dragged through the garden” hot dog (a la Byrons in Chicago.) I don’t quite understand calling the usual Chicago style “dragged through the garden.” It’s a regular hot dog with tomatoes, and optional sport peppers, and the pickle can be eaten on the side, if you prefer. But that Byron’s dog? Yeah, that is seriously dragged through the garden.
Yeah, not for $5. Raw tomatoes make me gag pretty violently and I hate raw onion. $5 is not enough. I could probably choke it down for $50.
Cincinnati-style “chili” is a whole 'nother argument. I’ve got nothing against a 5-way, or any other way. Greek “chili” is delicious!
It’s not my preferred style of dog - which is a crispy griddled all-beef hot dog with brown mustard and sauerkraut more like, maybe with some spicy red onions, on a lightly toasted bun - but a “Chicago dog dragged through the garden” is totally legit and I’d eat it just because it was offered to me for free, much less if you paid me $5 to eat it.
No, due to the tomato (blearggh!) and the French’s yellow mustard. Brown mustard plus sauerkraut, you have yourself a deal.
I’ve give it a go. Nothing there I can’t eat although I’m not sure about “relish”, it looks like gherkin spread which is generally sweetish so would make an interesting combo.
Stick some ketchup on it and deal.
Looks similar to this http://store.cheapfoods.com.au/2071-large_default/heinz-gherkin-spread-19kg.jpg and I would never have thought to put that on a hotdog.
Elaborate, please. Made with lamb? I do that sometimes with pinto beans and call it Montana chili, but I suppose Greek chili uses a whole different seasoning palette.
