There are definitely a few in upstate New York. Pretty sure I’ve seen them in both Albany and Lake George
It can, but I’ve had some hot dogs where they didn’t. The main thing that seems to leave is the salt. But if they start out salty enough, they can still taste salty enough, and then you get this juicy flavor.
It’s not my favorite way to eat them, but I do cook them that way occasionally. Though the idea to me would be to boil then brown slightly.
I should really stop following this thread. Presumably due to a bit by a lone star tick, I’ve been allergic to beef for about 10 years now. I miss hot dogs very much. I have turkey franks in the freezer. They’e just not the same. sigh
Interesting. I wonder where Ikea ranks in hot dog sales.
I had that happen at JFK Airport, where there was a food stall called “Croque Madame”, and, never having had Croque Monsieur or Madame, was interested in trying it, but it didn’t have either on the menu. Didn’t get anything from them.
Actually upon googling them, there are pictures of their croque madame, but the latest was from 2 years ago so maybe they have taken their eponymous item off the menu in the meantime and, at any rate, a key part of the food is fried cheese on top of the sandwich, which the pictures don’t have, so I would have probably been disappointed nonetheless.
Not where I live. What you describe sounds more like an old black and white cartoon in a faded newspaper.
There are a thousand varieties of sausage links out there and they can all be eaten on a multitude of buns with a vast assortment of condiments. It’s amazing no one has built a chain of restaurants that let you build your own ala Chipotle style.
Five Guys is primarily a burger place, but they serve hot dogs as well and you have their entire condiment selection to dress them with.
We have a local burger place this is pretty much “Chipotle, but burgers” with lots and lots of toppings and they’ll also do a hot dog.
Portillo’s showed up here not long ago. They seem to be expanding.
I do love me a Chicago dog, but I usually go to Joey D’s.
There are 2 types of hot dogs. Flavorless skinny Bologna boiled hot dogs. And spiced natural casing ambrosia.
Nathan’s is the closet thing to a national chain of good hot dogs we have. Sonic and Der Wienershintzel have flavorless grocery store hot dogs.
regional chains like portillos or tommies have pretty good hot dogs. and there are probably a lot of local places that make their own dogs. I have never been to Detroit , but one the coney places has a store in Vegas in downtown. that was a pretty good hot dog.
They are, indeed. They did an IPO last fall, and are planning to expand from 67 locations to about 600 within the next decade, with plans to build new restaurants both in the Midwest, and in southern states that have a lot of Chicago expatriates.
Not if you do it right, and that means not boiling. Get the water to 150-155F and leave it there until the dog comes to temperature (about 10-15 minutes). You don’t want it hotter than that. Some hot dogs I prefer boiled or steamed (I personally think all-beefs, especially thinner ones like 8/9-to-1s, taste better this way), others I prefer grilled/charred (beef-pork mixtures.)
I’d heard it attributed to Churchill, but this site says it was Otto von Bismarck:
Laws are like sausages, it is better not to see them being made.
As far as nationwide chains, why not expand the offerings to kielbasa, bratwurst, smoky links, etc.?
I know they were in Illinois 50 years ago. I’ve seen them in my travels since…Seattle, for instance.
Yes, usually that’s how I see them. IIRC the Seattle one was stand alone.
We always boil brats in beer before grilling them. I wonder what might give the hotdog more flavor.
IIRC the Sunday newspaper “Parade” mag once had an article for a Vegas casino that gave each patron a free half pound hot dog. They used it as a gimmick since the fancy places had big floor shows and lots of other attractions. Googling it now, maybe this was it:
And THE Nathan’s, of course, is in Coney Island. My son for the most part doesn’t like hot dogs, but says he will still eat them at the original Nathan’s.
Or Westward Ho!
Wienerschnitzel has an all-beef dog that isn’t half bad. It’s the base for their Texas Dog which a particular downfall of mine.
I’ve been to Wienerschnitzel in Texas a couple times. Pretty decent!
There are a few places here too that use it as a topping, i.e. a dog atop the burger, maybe with chili or whatever.
There is a place here in Chicago, Kuma’s Corner, that has that, or at least did back when I patronized the place, called “Goblin Cock”:
No, I’ve never had it because – why?
Along the lines of turducken?
Because it’s there.
You might enjoy their open-faced Slayer burger. Yes, there’s a burger under there:
Kuma’s is just too much burger for me.