Introducing: Smoke Sheaths
Just here to acknowledge "dogumented".
This entire post is pure poetry. Slightly pornographic culinary poetry. Brilliant.
The Cincinnati chili coney is perfect for this, but for two things:
1. the hot dog used is purposefully flavorless. I’d prefer something between it and the li’l smokey and its liquid smoke taste
2. The New England style bun is superior. The local bun is the traditional hot dog bun, but smaller.
That said, it is a good vessel for showcasing the chili and cheese (as well as the mustard and onion, which is the superior way of preparing it.)
Love the hot dog content and would read a review of each individually topped hot dog bite!
If you have access to Paramount streaming, you can watch the two seasons of Detroiters with tim Robinson and Sam Richardson where they partake in brunch hot dogs and hot dog bowls. Truly one(s) of us.
On that note about you having never seen a Kansas City dog, I have no idea where Food Republic came up with the Seattle dog. It's popular here, but the basics are cream cheese, grilled onions, and sriracha on an all-beef or polish sausage. Some people like to include jalapenos, as well, but I've never seen cabbage, and bratwurst isn't a standard option at the hot dog carts.
I can't take the chance that you might be unaware of pigs-in-a-blanket and Chicago-style dipping sauce so here you go: https://blockclubchicago.org/2019/12/26/pigs-in-a-blanket-chicago-style-recipe-chicago-hot-dog-sauce-chicagochurri/
Love this! I’m writing about mid-century cocktail party food this Friday (which, of course,included tiny hot dogs) definitely linking to your post. And Andrew’s ‘smoke sheaths’ because they sounded the dirtiest is perfect! 😂 Cheers! 🥂
That last sentence will be my resolution for the year, thank you
You need to visit Troy, NY
Hotdog sliders. This is genius and madness. I lived in Chicago and never even heard of this style of hotdog until now. Another reason to go to KC--along with the BBQ.
I'm a recent newcomer to social media, I friend of mine turned me on to Substack recently; and because of articles like this, I'm glad he did!
I often like to dabble and experiment, in some of my own cooking on occasion. I have been considering starting up a nonprofit organisation and a nonprofit business to collaboratively fund the effort. I was stuck on a fundraising event effort idea... and then saw this article... I think this idea may have a whole new dimension to what you're describing here? I clearly need to learn how to use the internet better, do some further reading here, and do some future project planning...
Thank you for this insight! 🥰
As a fellow Substack columnist, I was alerted to the existence of Haterade - probably the first useful information Substack has provided to me. Having read a few of your columns, I love the tone and pacing of your writing. I intend to cross-promote Haterade in my weekly column, “Rule of Three,” unless you serve me with a (notarized) cease and desist letter. Here is a link to my most recent column, for your reading pleasure - enjoy. . . https://ruleofthree.substack.com/p/sometimes-the-lifetime-value-of-a
Beautiful, damning, and more derogatory!
I wrote about competitive eating from a Japanese lens, https://hiddenjapan.substack.com/p/japanese-prometheus-and-food
I miss you, Haterade!!
I've now seen like 4 food articles referencing this elusive Kansas City hot dog. One even wildly claims that "Kauffman Stadium, home of the KC Royals, made its name selling this local dish." WHAT?!
The truth is that the ONLY place I've ever seen this hot dog has been at Kauffman stadium, but I even thought it was weird that it was called the KC dog and the BBQ style hot dog had a different name. I didn't even see the fancy hot dog stand there the last time I was at the K, so this hot dog may not actually exist anywhere in KC now. Maybe some restaurant known for their Reubens can actually try to put this dog on the map, because it sounds amazing.
Gostei, mas poderia ter as opções de países que são referentes nessa gastronômia