Just mustard. Yellow mustard.
If it’s a polish sausage dog, I can do mustard and saurkraut.
bbq sauce, pool room slaw, sauerkraut and dill relish if ya got it.
Best location for hot dogs ? Montreal Pool Room on St-Laurent street, where an “all-dress” will include mustard, relish, cole slaw, onions. Or you can try Cecil’s recipe.
Condiments, I’m easy with, but I adamantly believe that a hotdog bun should contain just enough bread to avoid getting stuff on your hands and no more.
In Southern California, there is only one place for hot dogs: Pink’s. 
As much stuff to prevent it from tasting like a hotdog. Am I weird for usually not pairing ketchup with tomatoes?
YES! There is another.
There is only Ketchup. All which is not Ketchup is a distraction; a blight upon the collective minds of humanity; a psychosis given relevance only through generations of acceptance. There was a time when the truth was known to many, but alas, those days have forsaken us, leaving us to this age where such heresy as Mustard, Pickles, Chili, Relish, Onions, Coleslaw, Baked Beans – even that substance born of hellfire, hatred and darkness that is Mayonnaise – is allowed free reign over the once-pure realm of the Hot Dog.
In the name of the One True Dog, I implore you: reject this nonsense, and reclaim your rightful snack! Taste of the sweet and tangy flavor that is Ketchup, and rejoice!, secure in the knowledge that your body is untainted by the foul abominations of these “other toppings”.
There is still time. You can salvage your purity.
But you must act now.
Anyone have any truck with those odd, oblong-cross-section, “New England Style” buns? Are they really meant for lobster rolls?
… and after he pays the vendor, he holds his hand out for his change. The vendor shakes his head and says:
“Remember - change comes from within!”
Incidentally, I like my hot dogs with hummus. In a pita.
Well, they ARE used for lobster rolls, but for regular franks as well…usually those weird skinny New England franks with the bright red casings. You see those rolls in stores here in New York once in a great while (probably a shipping error on the part of the bakery). I think Pepperidge Farm makes them, too.
If you came to NYC, I’d take you to the original Nathan’s in Coney Island for a chili- or cheese-dog. If we wandered up the coast to New Haven, Connecticut, I’d insist on a trip to the Yankee Doodle, an ancient hole-in-the-wall counter-only eatery on Broadway, for a couple of pigs-in-the-blanket: dogs wrapped in bacon, served on New England rolls with yellow mustard and red-pepper relish.
I don’t often hit up the corner hotdog carts in NYC, 'cause there’s almost always better noshing material around, but when I do I ask for the works: brown mustard, kraut, and soupy onions cooked in tomato goop.
At home, I change my dog-topping preferences like a cheap floozy. Homemade chili is great. Sauerkraut with Cleveland Ballpark Mustard (gotta get some more of that; my stock is almost depleted). Melted Cheddar and Grey Poupon.
I also love Chicago-style, so I’ll occasionally try to approximate one by using whatever appropriate ingredients I have in the kitchen: shredded cabbage, sliced tomato, dill pickle, celery salt, yellow mustard, etc.
I really should have my in-laws mail me a jar of sport peppers, though, which I’ve never seen in Brooklyn.
Maudit Crisse! La seule methode de manger un hot-dog, c’est un steamé all-dress…
Mustard and sauerkraut.
I know some of you will think it’s disgusting, but ketchup, and only ketchup.
My needs are simple. Either gobs and gobs of sauerkraut and mustard, or just chili (with or without beans). L.A. has good dogs, but still nothing beats an original Nathan’s dog at Coney Island.
Mustard, onion, sauerkraut, relish, ketchup, jalepenos, and, if they have it, mayo.
**[Hockey hot dog sidebar] **I am a hockey fan, and while living in Vermont I decided to drive 2 1/2 hours to Montreal to catch the Avs playing the Canadiens. Part of the joy of the game, for me, is beer and hotdogs or bratwurst.
I ordered my Molsen (thank you, Molsen Center!) and my hot dog. What I got was a square piece of white bread with a tiny Oscar Meyer weiner in the middle. And the only toppings they had were ketchup and mustard.
It was so sad. ** [/End Hockey hot dog sidebar]**
I always have two at a time: one has yellow mustard, relish and hot sauerkraut, the other has catsup, sharp cheddar and grilled onions.
Never, never eat one and then the other. You have to alternate between the two.
Baked beans sound interesting, especially with grilled onions.
Barbarian (BTW do you sometime call them roteux ?), Large Marge, see post 43 above for the best place for hotdogs in Montreal (although I received a flyer this week for gourmet hot dogs (with your choice of merguez, Italian or Toulouse sausage, might be worth to be investigated).
Mayo. On a hot dog.
The thought never even entered my mind. Until I read this thread.
Fighting ignorance can be traumatizing.
Just ketchup, generally. It’s not that I’m especially fond of it, but I dislike mustard, I hate peppers, I loathe pickles, and I absolutely despise onions in all their forms. At most places, that leaves me with a choice of ketchup or nothing.
I’m actually not a very picky eater. Hot dog toppings just happen to hit all my hot spots.
Just ketchup, generally. It’s not that I’m especially fond of it, but I dislike mustard, I hate peppers, I loathe pickles, and I absolutely despise onions in all their forms. At most places, that leaves me with a choice of ketchup or nothing.
I’m actually not a very picky eater. Hot dog toppings just happen to hit all my hot spots.