Content about Hot dog
February 2, 2011
Serious Eats is searching for America's best hotdog. Up now, an East coast hotdog extravaganza. The Midwest will be up soon...
|
July 22, 2009
A step-by-step guide to every condiment and step in making the perfect, authentic Chicago-style hot dog.
Part I: The Ingredients
We'll begin with the dog, which is actually the most difficult to get right. A true Chicago dog needs a natural-casing hot dog, preferably (though it's not mandatory) made by the Vienna Beef company. Yet even in Chicago, it is hard to find a dog with natural casings. Most grocery-store hot dogs are packaged without casings, also known as "skinless." Yet the casing is a mandatory part of the hot dog...
|
June 18, 2009
The ultimate guide to the Midwest's finest encased meat.
My little adventure with bratwurst reached its pinnacle after a tortuous three hour process of grinding, mixing, stuffing, poaching, and charcoal grilling. What I faced, fortunately, looked a lot like the bratwurst of my wildest fantasies. It was perfectly plump, gushing with juice, and absolutely haunted by charcoal smoke. I stuffed that sausage into a huge roll and piled it high with sauerkraut and grainy mustard. ...
|
October 26, 2007
A nice technique for cooking hot dogs at home.
By Blake Royer I hardly ever cook hot dogs at...
I hardly ever cook hot dogs at home--it's the kind of food that I buy on a street corner in a rush. On the way to a concert. When I don’t have more than 5 minutes for lunch. When it’s three days before my paycheck and rent's due. Two bucks on a street corner, less than that if I'm lucky to be near a Papaya King (or Gray's Papaya), where they’re...
|
All content copyright Nick Kindelsperger and Blake Royer.
