Mayo? Every baloney sandwich of my youth was made with Miracle Whip.
Even better: Kraft sandwich spread with chopped-up pickles! 
Captain Crunch is one of those delights that literally melt in your mouth (and stick to your teeth)!
Growing up, we also had “fried” Chex. Melt some margarine (butter? we weren’t Rockefellers) in a skillet. Pick your Chex flavor—corn, rice, or wheat. Add to the skillet, stirring to coat evenly. Enjoy, like you would popcorn. Yes, you can do this with Cheerios as well, but they do soak up the butter. That’s not a bad thing, but start with more margarine.
… And a good splash of Worcestershire sauce! 
Yep, a poor man’s Chex mix.
True story, when I graduated college and began my career, a co-worker of mine asked my advice. She had a son in college and asked me what to send in the care package.
I related how my mom had sent one. It had chocolate chip cookies, caramel brownies, fudge, Chex mix…I had friends over to share, and when I turned around, the Chex mix was literally gone in five minutes. It’s like crack cocaine or something.
ETA: Meant to add, I never even got any of the Chex mix IIRC.
I love Ted’s. My wife is from Buffalo, so I’ve been introduced, and when we visit Phoenix, we try to visit that outpost. Their hot dogs are different, but every bit as good as a Chicago dog and perhaps even better on some days, depending on my tastes.
Real Danish hot dogs are traditionally a strange, bright red colour. This is also the most affordable fast food in Iceland.
Hot dog toppings vary quite a bit by country. Argentinians like chimichurri and salsa golf, a ketchup blend. Other South Americans like crunchy fried onions. Mexicans like cheese and lots of hot jalapeños. In the US chili, macaroni and cheese and “sport peppers” are sometimes favoured. Mayo is common in Europe. Germans like their wursts and much more meat than bun…. Japanese dogs, common in Vancouver, feature other things.
I got a hot dog from a street vendor in Switzerland.
First thing I noticed at the stand was that the foot-long buns were impaled on steel spikes that were warming the buns. Then, when I asked for one, I was asked if I’d like ketchup and mustard. “Yes, both,” I replied. A bun was taken off its spike, and a squirt of ketchup went into the bun. Then, a squirt of mustard. Then, the wiener was inserted.
I paid, and settled down to enjoy my lunch. It was great! Really, not any different from a North American hot dog, except the first half tasted of mustard and the second half tasted of ketchup. Not what I expected, but a nice, tasty experience nonetheless.
That sounds like Saveloy but probably not, these seem a particulary british sausage usually only ever served in a chip shop.
Slightly concerned to find out from that wiki, that the name derives from “Pigs Brains”.
Use everything but the oink!
“Laws are like sausages, it is better not to see them being made.”
Otto von Bismarck
I’d heard it attributed to Churchill, but here’s the source.
Every once in awhile as a treat, mom picked up smokie links instead of hot dogs and mmmboy!
At one job years ago the snack bar in our building had a roller grill with both hot dogs and these evil delicacies:
https://www.walmart.com/ip/Hormel-Wranglers-Coarse-Ground-Original-Smoked-Franks-16-Oz/10801000
(Link may or may not appear as a preview to you. It’s to walmart.com, but they’re not always playing nice with me/us. Oddly, Hormel’s own website doesn’t list this product.)
So much better! At least in the tasting, if not in the nutrition & Weird Science. Haven’t thought about Wranglers in many many years. Thank you!
I googled and found this review dated 9/13/2017:
DISCONTINUED… I actually contacted Hormel and was advised that they have stopped making wrangler hotdogs and I’m not exactly sure why. You cannot find them because they no longer exist, which is a horrible thing…because they were delicious!
I would have loved to try them, especially for the texture, because some hot dogs are too mushy. I hoped it was just a supply chain issue, a recent development that would be reversed. 2017 predates the pandemic, though. 
And let’s don’t forget the little smokies in grape jelly out of the crockpot…
Good sleuthing! Thank you.
The interesting thing is Walmart and several other online vendors still show them as an available product. So either they’re selling 5+ year old wieners or they haven’t noticed they’re now out of stock and always will be.
Sounds like a Swiss take on a Puka Dog.
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Or the Puka is a take on the Swiss dog. No matter, they both sound delicious.
Now there’s a dish of shame. Mac and cheese on a hot dog? Where do they do that? Why do they do that? I mean, clearly, it’s a matter of “because they can,” but still.
Seems like the logical step to me. How many of us grew up eating mac & cheese with chopped hot dogs in it?
Am I to assume a ‘Danger Dog’ is to LA what a ‘Dirty Water Dog’ is to NY?
Sorta. It is my understanding that the carts that sell dirty water dogs are still licensed. Not so with the people who sell danger dogs. Those are sold by people who have a shopping cart, a flat piece of metal for a grill and some Sterno for a heat source. Minimal investment in equipment, no Sabrett’s umbrella.
Not I. We get tuna and peas in ours.
But are mac and cheese dogs an actual thing in the US, like a legit regional variation? Or just something some food magazines and bloggers make up for content?